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I’ll Have the Beef... ...I’m a Vegetarian.

Juicy house pastrami or Jerusalem-artichoke ricotta tarts? Local caterers create options to please both your carnivore and herbivore guests.

Catered by Patina Events at Brooklyn Botanic Garden

Beef: Beef fillet in red-wine sauce with caramelized cipollini onions, fingerlings, prosciutto-wrapped asparagus, and spring-onion tempura.

Veggie: Tart of Jerusalem artichokes with herbed ricotta.

Catered by Roberta’s

Veggie: Winter-squash risotto with radicchio, Parmigiano-Reggiano, and lemon.

Beef: House pastrami with freekeh, spelt, wild rice, and spigarello.

Catered by Abigail Kirsch

Veggie: Zucchini bundles with cauliflower-pea purée, lentil-chickpea mash, glazed baby carrots, and a pilaf of red rice, black quinoa, and smoked tofu.

Beef: Grilled tournedos of beef with green-vegetable risotto, tomato coulis, pea shoots, warm ratatouille, and artichoke salad.

Catered by Fig & Pig Catering Co.

Veggie: Delicata-squash lasagna with brown-butter béchamel, charred delicata, and crispy kale.

Beef: Fancy pot roast with burned carrots, rosemary-infused potatoes, baby turnips, and caramelized Brussels sprouts.

Catered by Great Performances

Veggie: Winter-vegetable pot-au-feu with braised roots, shaved vegetables, and fermented-vegetable consommé

Beef: Poached rib eye with ginger-green gremolata, Swiss chard, cabbage, parsnip, and potato.

Catered by Sweet Basil Catering

Veggie: Kabocha tamales with quinoa-cotija cakes and pickled rainbow carrots.

Beef: Pan-seared hanger steak with blood-orange reduction, cipollini chips, and stir-fried farro with broccoli, roasted fennel, and carrots.

Catered by Starr Restaurant

Veggie: Pot pie with roasted fall vegetables and Lancaster Cheddar.

Beef: Cabernet-braised Angus short ribs with roasted heirloom carrots, duo of parsnips, and onion asado.

Catered by Betty Brooklyn Catering Co.

Veggie: Pan-seared gnocchi with fresh tomato sauce and arugula.

Beef: Grilled veal chop with creamy polenta, baby artichokes, green beans, tomatoes, and mint.

Catered by FCI Catering & Events

Veggie: Wild-mushroom pannca cotta with microvegetables, pretzel "dirt" and porcini powder, and chive vinaigrette.

Beef: Chile-crusted smoked flat iron with heirloom carrots, coriander, and white-chocolate-and-smoked-almond mole.


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