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My Italian, Persian, Mexican, Thai, Jamaican Wedding

Menus from around the world, courtesy of five local caterers.


Heritage-pork osso buco with freekeh and Roberta's garden greens.

White anchovy and butter beans on toast.

Beef-cheek-ragù lasagna with ricotta and mozzarella
Catered by Roberta’s


Jerk chicken wings with island-spice crème fraîche.

Mango, jicama, and avocado salad with passion-fruit vinaigrette.

Braised oxtail with papaya, peas, and rice.
Catered by Tip of the Tongue


Sai ua sumun phrai: Chiang Mai sausage charcoal-grilled and served with spicy green-chile dip and crudités.

Yam suman phrai: Northern Thai herbal salad.

Plaa neung bui: whole steamed branzino with garlic, ginger, oyster mushrooms, Thai chiles, and salted plums.
Catered by Pok Pok NY


Stuffed baby artichokes with tomato and pine nuts.

Grilled-carrot salad with quinoa, herbed yogurt, blood orange, and fennel.

Mixed grill of lamb with pomegranate, eggplant, pickled apricot, and yogurt.
Catered by Great Performances


Chilled coriander-almond soup.

Breast of chicken with apricot-almond mole, quinoa, and sautéed zucchini.

Tacos three ways: cauliflower with ancho chile and salsa verde; poblano chile, maize, and zucchini; tamarind duck with mango salsa.
Catered by Amanda Smith Caterers


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