Skip to content, or skip to search.

Dinner Is Served

of the Cleaver Co.

Butternut squash samosas with cardamom yogurt

First Course

Grass-fed Woodlands Pork fall harvest ham; house-pickled vegetables; grissini

First Course

House-cured wild Alaskan salmon, with apple and pink-peppercorn relish and homemade buckwheat crackers

Second Course
Braised short ribs with fried parsnip curls, creamy grits, roasted winter vegetables (turnips, carrots, cippolini onions), and blue-corn madeleines

Wine Pairing
2006 Shinn Estate Vineyard “Wild Boar Doe” Mattituck, Long Island

Chocolate rosemary pot de crème with Hudson Valley whipped cream and almond tuile

Wine Pairing
2001 Bonny Doon Viognier Port Paso Robles, California

1. “You have pork, pickles, and breadsticks for a kind of shared antipasto. I think it’s great at weddings to use your food as a centerpiece.”
2.“Buckwheat crackers are a tasty counterpoint to the sweetness of the relish and the fattiness of the fish.”
3. “A classic rich chocolate dessert.”
4.“The ribs are braised until the meat is just falling off the bone; parsnip curls give a little crisp and decoration.”
5.“The squash is the vegetable of the moment in winter, and warm spices and cardamom give it a bit of an Indian flair.”


Spot an error in a listing or want to suggest an update? Contact us.

New York Weddings issue app ad
Order the Weddings Issue Today

Cover of New York Magazine's Winter 2016 Wedding issue

Order This Issue