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A Dream Wedding Menu for Each Season


by Zak Pelaccio of Fatty Crab

Hors d’oeuvre
Oysters with Volpaia vinegar mignonnette, bluefin toro with marinated chives, foie gras terrine with spicy candied cashews, slow-poached quail eggs with Osetra caviar, braised bacon with celeriac.
“Bluefin only comes in summer and fall, but toro can hold—it’s nice for when it’s cold out. Foie gras makes perfect sense in the winter, and spiced nuts remind me of Christmas time.”

First Course
Wood-roasted porcini salad, Honey Locust Farm’s sylvetta, sea-urchin dressing.
“The porcini is a wonderful cold-weather mushroom. It’s full-flavored with Maine sea urchin and some chile for heat. Diced apple and pear—those are the fruits that cellar well through the winter.”

Second Course
Linguine with Taylor Bay scallops, bottarga di muggine.

Third Course
Mesquite-grilled squab with foie gras, Love Apple Farm pears, Columbia County honey.
“If this were a four-course meal, the dish before this would be butter-poached hamachi with young ginger and pickled radish—the ginger would be preserved from earlier in the year but held (similar to how the Japanese pickle it for sushi). And the squab: What could be a better choice for winter than game? The foie gras gives it some nice fattiness.”

Cake Alternative
Tiny chocolate and carrot cakes.

Cost of food: $275 per person
Save: Replace toro with bigeye tuna loin.
Splurge: Serve a 200-pound Tamworth pig at the after-party. Smoke it with oak wood; serve it with local treviso and radicchio, Volpaia vinegar, and chile.


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