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A Dream Wedding Menu for Each Season

FALL

by Marco Canora of Hearth


Hors d’oeuvre
Candied foie gras torchon on spiced walnut bread, beef and beet tartar with endive, roasted honeycrisp apple with Gorgonzola dolce brûlée, and Barron Point oyster with black pepper and pomelo mignonnette.



First Course
Grilled Spanish mackerel with pear vinegar, smoked pear purée, and hen-of-the-woods mushrooms.
“Spanish mackerel is local off the coast of Jersey, super-fresh. And the pear’s a no brainer—they’re all over the greenmarket. The mushrooms add that earthy note that’s reminiscent of autumn.”


Second Course
Pumpkin tortelli with chestnuts, sage, amaretti, and mostarda di Cremona.
“Paffenroth Farms does these European-style cheese pumpkins that I love.”



Third Course
Stone Church Farm Duclair duck: spiced breast, confit leg, Tokyo turnips, anise honey, and rapini.
“Stone Church Farm is a tiny farm upstate that has off-the-charts delicious heirloom duck. A lot of the Long Island duck breast lacks this flavor. Tokyo turnips aren’t as intense as the American variety.”


Cake Alternative
Quince tart tatin with crème fraîche and thyme ice cream.
“Quince is the perfect fruit for fall—so aromatic and their season is so short you can only get local quince for four weeks out of the year.”


Cost of food: $120 per person
Save: Do Muscovy ducks out of California instead and eliminate the foie gras.
Splurge: Introduce caviar, truffles, high-end passed hors d’oeuvre like langoustines.

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