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A Dream Wedding Menu for Each Season

SUMMER

by Mike Anthony of Gramercy Tavern


Hors d’oeuvre
Lobster rolls, grilled potato bread and ginger-pickled ramps, skewers of beets, radish and cherries, and cucumber citrus-cured char “martini.”
“Serving lobster rolls is a good way to casually present a luxury ingredient. Shave the radish and beets into thin ribbons. The cucumbers from Nevia No at Yuno Farm at the Union Square market are the best. Get the Japanese variety called kuri. Serve the char in a martini glass.”



First Course
“Great white” tomato salad, pickled watermelon, and white balsamic vinegar.


Second Course
Bluefin tuna toro, avocado squash, and zucchini purée.
“Only get the really dense, fatty pieces of bluefin tuna. When the water temperature rises to 59 degrees, the fish swim closer to the East Coast and we see them on the market.”



Third Course
Lacquered duck breast, caramelized corn, and roasted eggplant.
“Roast the breasts on the bone and glaze them with a Hamptons wildflower honey and crushed, toasted fennel seed.”


Cake Alternative
“La Peche Au Vin”—white peach in a glass of burgundy with sugar, almond oil, and peach sorbet.
“This dessert is inspired by my friend’s grandfather who has a house in Lyon.”


Cost of food: $100 per person
Save:Do mussels instead of lobster. Replace the foie gras with grilled apricots wrapped with prosciutto. In lieu of the tuna, do a lightly salted codfish.
Splurge: Iberian Spanish ham is irresistible. At cocktail hour, do blinis with caviar and crème fraîche from Ronnybrook Farm.

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