Catering to Foodies
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The reception menu.
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Spring: Outdoor Soirée
By Akhtar Nawab, Elettaria
First Course
Tuna loin, fresh and pickled watermelon, hearts of palm, long pepper
“The tuna’s very nice this time of year. Long pepper is Malaysian, not very spicy, aromatic, and works well with watermelon.”
Second Course
Crabmeat resala, Parisian gnocchi, basil seeds, turmeric-and-onion soubise
“The Maryland crab is sweet and rich and the gnocchi are golden, potatoless pellets that can feed an army.”
Third Course
Sirloin of beef, morel mushrooms, braised Romano beans, fenugreek leaves
“It’s a fairly large piece of beef—not too fatty, very tender, and easy to cut.”
COST PER HEAD: $225
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PrintFrom the Winter 2008 New York Wedding Guide
