Skip to content, or skip to search.

Look Who’s Catering

Dry-aged beef from Aska, Inked linguine from Barano, and other menu options courtesy of the city’s new restaurants.

Catered by Aska

Appetizer: Langoustine cooked in a bouquet of herbs and flowers.
Main: Dry-aged beef with preserved ramps and onion.

Catered by Barano

Appetizer: Charred octopus with farro polenta, mint pesto, and candied pine nuts.
Main: Inked linguine with Manila clams, calamari, tomato conserva, and garlic crumbs.

Catered by Café Altro Paradiso

Appetizer: Fish crudo with caper berries and horseradish.
Main: Roast chicken with lentils and vin santo.

Catered by Flora Bar

Appetizer: Stracciatella with Meyer lemon and fennel.
Main: Steak with beets and béarnaise.

Catered by Indian Accent

Appetizer: Sweet-pickle ribs with sun-dried mango and onion seeds.
Main: Braised lamb with prune-and-mulberry korma and pearl-millet khichdi.

Catered by Le Coq Rico

Appetizer: Sunchokes à la barigoule, sesame seeds, and sautéed confit gizzards.
Main: Rohan Farm duck leg with Asian-spiced almond crust, caramelized red onions in cherry vinegar, and celeriac purée.

Catered by MáLà Project

Appetizer: Sticky rice with dates.

Main: MáLà dry pot with prawns, broccoli, crab sticks, bok choy, fish cakes, and eye of round.

[an error occurred while processing this directive]


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 Spring 2017 Wedding issue

Order This Issue