Wedding Menu

Locally sourced buckwheat blini topped with Hudson Valley caviar, cashew crème fraîche, and micro chives.

Hand-harvested scallops seared with saffron and finished with a delicate truffle mist and herb microgreens.

A vibrant, plant-based twist: multi-colored heirloom tomatoes, creamy cashew mozzarella, and a fresh basil reduction.

Creamy burrata paired with hyper-local heirloom tomatoes, fresh basil, and a drizzle of aged local balsamic.

A refreshing mix of chicory greens, citrus segments, candied pecans, and champagne vinaigrette.

Sustainably sourced black cod glazed in miso, served over ginger-infused jasmine rice and sautéed mangrove greens.

Tender rack of lamb crusted with fresh herbs and roasted garlic compound butter, served with truffle mashed potatoes and seasonal root vegetables.

Portobello mushrooms stuffed with aromatic truffle quinoa, paired with a roasted red pepper coulis and wild greens medley.

A silky panna cotta infused with lavender and zesty lemon essence.

A rich, plant-based chocolate mousse with avocado and a bold espresso finish.