East End Wedding Menus
Inspired by the seasonal bounty and our friendships with the local farmers, fishermen & food purveyors
Art of Eating focuses on using seasonal, local, organic ingredients wherever possible.
Below you will find a sampling of menus curated for weddings, rehearsal dinners and post-wedding receptions of all sizes and styles.
We pride ourselves on not taking any of the short cuts that have caused your mediocre memories of wedding food.
We spend time shopping bi-forkally, bringing local ingredients together in creative ways and presenting a menu
Inspired by YOU!
We look forward to collaborating on a completely personalized, visually stunning and palate impressing meal suited for your wedding celebration.
- Greenport Greetings
- Bridgehampton Bride
- Vineyard Vows
- The Beginning
- Indian I Do’s
- Family Style Fête
- First Married Morning
Welcome Reception for a North Fork Wedding Weekend
• As Guests Are Arriving •
A Hardwood Grill Chef Station Constructing & Serving Flatbread with Pesto & Housemade Ricotta
Raw Bar with Icy Cold Montauk Oysters on Half Shell
Grilled Littleneck Clams; Miso Lime Butter – Served from Chef Manned Grill
Welcome Drinks • Peconic Palomas & North Fork Negronis
Beautiful Vessels of • Darjeeling Sun Tea, Fresh Squeezed Lemonade & Spring Water of Three Garden Mints from Mom’s Garden
Placed Around on Bars & Cocktail Tables
Long Utz Pretzel Rods
Art of Eating Handmade Organic White & Red Potato Chips with Toasted Shallot Dip
Greenport Bathtub Gin
Deepwells Farm to Bottle Long Island Gin
Infused with varieties of fruits; Topped with bitters & lemon verbena water
• Personalized mini capped bottles •
Displayed in antique ice-filled bathtub
On Guest Tables
Jars of East End Cucumber Dill Pickles
Cake Stands of Twisted Deviled Eggs – Bacon & Plain
Pepper and Amagansett Sea Salt
Family Style Rehearsal Dinner
All Day China-Box Roasted Mecox Farm Pig
Fried Organic Chicken Served in Rolled Down Brown Paper Sack
Buttermilk Cole Slaw of Red Cabbage, Cucumber, Carrots and Toasted Sesame Seeds
Grilled Green Thumb Scallions with Good Extra Virgin Olive Oil, Sea Salt & Balsamic Drizzle Reduction
Sliced Bi-Forkal Heirloom Tomatoes and Cherry Tomatoes; Fine Olive Oil, Sea Salt, Basil, Stilton Cheese
Baskets of Very Light Buttermilk Biscuits & Sweet Creamy Butter
Bottles of Art of Eating Cascabel & Wickham’s Farm Cherries BBQ Sauce
A Wedding for 250 at a South Fork Estate
Bridgehampton Boulevardier
Groom’s Signature Drink
Bulleit Rye Whiskey, Vermouth & Campari
Cocktail Hour
Passed Hors d’oeuvre
Peconic Bay Scallops in Lobster Crust; Horseradish Oil
Shrimp & Avocado Summer Rolls; Five Chili Sauce
Foie Gras & Grapes Wrapped in Proscuitto
Catapano Farm Goat Cheese with Onion Marmalade, Beets & Bacon in a Pastry Shell
Herb Crusted Montauk Striped Bass Fingers with Remoulade
Smoked Salmon & Caviar on Lemon & Cracked Pepper Bread
Seared Steak on Crisp Halsey Farm Potato Cake Chimichurri
Champagne Bar
Fresh Purees of Raspberry Chambord, White Peach and Local Organic Strawberry
Tuscan Table
Assorted Local & American Artisanal Cheeses
Oversized Wheel of Pecorino Romano
Bottles of Herb Infused Olive Oils
Heaps of Green Grapes, Figs & Other Local Fruits
Rosemary Spiced Walnuts
Oversized Display Breads & Smaller Cut Pieces
A Chef Manned Station Serving Homemade Ricotta Ravioli with Fresh Tomato & Basil
A Wölffer Estate Vineyard Wine Tasting
Sommelier provided by Art of Eating
Plated Dinner
On Tables
Bowls of Marinated Olives
Appetizer Flight
I – Chilled Balsam Farms Asparagus Soup with Lime Crème Fraîche
II – Mediterranean Crabcake with Basil, Cracked Pepper Sauce
III- Small Plate of Seared Montauk Tuna Nicoise on Green Thumb Organic French Beans with
Teeny Roast Halsey Farm Potatoes & Hard Boiled Quail Egg with a Black Olive Vinaigrette
Entrée
Grilled Cumin Scented Organic Chicken (On Bone) with Grilled Artichoke & Preserved Lemon
Disc of Organic Stone Ground Basil Polenta
Medley of Sugar Snaps, The Farm Beyond Baby Carrots, Peas & Cipollini Onion
Dessert
Wedding Cake
Little Classic Crème Brûlée – Torched at Dessert Buffet
Green Thumb Rhubarb Shortcake Shot Glasses
Assorted Handcrafted Cookies and Chocolate Truffle Squares
Passed: Mini Sugar Cones of Ice Cream & Sorbets
Early Summer on the North Fork
Upon Guests Arrival & After Ceremony
Passed: Sparkling Bedell Cellars Wine, Bedell Cellars Chardonnay & First Crush Red, Sparkling Water
Over the Threshold
Groom’s Signature Drink
Greenport Otherside IPA, Bulleit Rye Whiskey; fresh blend of juices, over ice
Earl Grey MarTEAni
Bride’s Signature Drink
A delicate mixture of Earl Grey tea-infused Long Island gin, simple syrup & lemon juice
Passed Hors d’oeuvre
Local Peas, Homemade Ricotta & Mint on a Spoon
Shallot Tart Tatin with Pinot Noir
Amagansett Spinach, Pinenut & Raisin Empanadas
Smoked Bluefish on Corncake, Green Tomato Marmalade
Lobster Corn Dogs; Smokey Red Pepper Marmalade
Fresh Peppered Mozzarella with Proscuitto in Grilled Romaine
Sliced Filet of Beef and Oriental Vegetable Roll-Ups, Horseradish Cream
Rustic Long Island Duck and Chicken Liver “Schmear” on Bridgehampton Potato Chip
On Tables, When Guests are Seated
Mason Jars full of Housemade East End Pickles
Beet Caviar with Crostinis
Plated Appetizer
Salad of Local Greens, Catapano Goat Cheese & Marcona Almonds;
Burnt Orange Vinaigrette
Hot & Crusty Breads & Flat Breads; Sweet Butter
Entrée
Egyptian Spiced Lamb with Sweet & Hot Tomato Jam – rubbed with Olive Oil & Roasted Garlic
Organic Chicken (cooked under a brick), Charmoula Glaze
Grilled Radicchio
Leek Scented Roast Sang Lee Farms Potatoes
Green Thumb Asparagus & Fava Beans, Preserved Lemons
Dessert
Wedding Cake
Mignardises, Berries
Freshly Ground Special Blend Coffee, Swiss Water Decaf, Herbal Teas
Married in Montauk
Upon Guests Arrival & After Ceremony
Passed: Wölffer Estate Vineyard Rosé, Sparkling Water & Their Signature Drinks
Her’s • Something Blue
Blueberry Caipirinhas
His • Manhattan to Montauk
Montauk Hard Label Whiskey, Vermouth & Bitters
Passed Hors d’oeuvre
Little Slider, Ketchup and Pickle
Nueske’s Pigs in a Blanket; Horseradish Mustard
Corn Cakes, Arugula Vinaigrette
Tomato and Mozzarella on Pesto Crouton
Flatbreads
• Pear & Brie, Rosemary Oil • Wild Mushroom, Fontina & Mascarpone •
Sushi Rolls
• Tuna & Avocado • California • Cucumber • Spicy Tuna • Salmon & Avocado •
STATION I
Vegetarian Thin Rice Noodle Pad Thai
(Served in Chinese Take Out Containers at Room Temperature)
Steamed Long Island Vegetable Dumplings; Sauce Brandon
Steamed Spicy Duck Dumplings; Housemade Sweet and Sour Sauce; Dark Sweet Duck Sauce
Cambodian Slaw – Napa Cabbage, Mizuna, Crunchy Vegetables, Basil, Cilantro, Mint, Scallions, Jalapeno & Garlic Chips; Ginger Yuzu Dressing
Station II
Soft Corn Tacos – Hard Corn Tacos
Grilled BBQ Jalapeno Lime Shrimp
Braised Sweet and Sour Pork Belly
Fried Squash Blossom
Grilled Steak in Adobo
Pickled Red Onion – Jalapeno – Lime Wedges – Crema
Pico de Gallo – Grilled Pineapple Salsa ― Guacamole
Scallion Goat Cheese ― Shredded Cabbage ― Candied Garlic ― Cilantro Slaw
Selection of Hot Sauces
Station III
Classic Roast Chicken with Garden Herbs;
Pan Jus – Carved at Table
Crispy Roasted Southampton Potatoes and Caramelized Onions
Salad of South Fork Late Summer Greens, Cherry Tomato, Cucumber, Scallions, Radishes, Sunflower Seeds; Wölffer Estate Vineyard Rosé Vinaigrette
Dessert
Wedding Cake
Passed – Old School Ice Cream Sandwiches
Margarita and Mojito Pops
Indian Inspired Vineyard Wedding
Upon Guests Arrival
Passed Selection of Bedell Cellars Red & White Wines
Passed Hors d’oeuvre
Organic Vegetable Pakoras; Fresh Herbed Chutney
Greenport Squid in Chili Garlic Sauce; Green Mango Slaw on Tasting Spoon
Shot of Chilled Sweet Pea Soup; Coconut & Dates
Montauk Tuna Tartare; Radish & Celery on Tiny Pappadam
Trinidadian Inspired Mini Pea & Dahl Doubles
Spicy Beef Samosas; Spicy Banana Ketchup
Grilled Chicken Skewers, Avocado Chutney
Family Style Entrée
Roasted Moroccan Spiced Wild Salmon with Cumin Raita
Grilled Yogurt Marinated Lamb Kabob; Sweet and Hot Tomato Jam
with a Watercress and Shallot Salad
Jasmine Rice, Clove & Cardamom
Sliced North Fork Heirloom Tomato Salad; Ginger, Banana Chili, Lime Juice, Cilantro & Scallions
Cucumber Salad; Hot Spiced Mustard Dressing
Chick Pea Salad; Spearmint, Parsley & Lemon
A Selection of Briermere Farms Pies
I Do in the Dunes of Southampton
• Prior to Ceremony •
White Sangria Welcome Drink; Apricots & Blueberries
Passed Hors d’oeurve
Balsam Farms Spinach, Raisin & Pinenut Empanadita
Kosher Pigs in a Blanket; Creole Mustard
Catapano Goat Cheese Nachos; Port & Roasted Grapes
Ceviche Bar
Peruvian Summer Flounder Ceviche, Ahi Peppers & Corn
Wild Salmon Ceviche with Cucumber, Pickled Pink Peppercorns and Thai Basil in Five Spice Tortilla Cones
Spiced Beer Steamed Shrimp, Orange Coriander Sauce
• Post Ceremony •
A Champagne Mojito Toast
Tamale Station
Three Kinds of Mini Tamales
Quinoa, Balsam Farms Corn, Mint & Goat Cheese
Mole Chicken & Cojito
Pulled Short Rib
Fun Toppings
Tomatillo Salsa • Cumin Crema • Homemade Hot Sauce
Crudités “A Moi” – South of the Border Style
Little Cups of
• Pineapple Spears; Chili, Lime & Chili Threads •
• Cucumber Spears; Chili, Lime & Amagansett Sea Salt •
• Mango Spears with Chili, Lime & Chili Threads •
The Dinner
Plated First Course
Salad of Early Summer Greens, Arugula & Farm Beyond Escarole
Oranges, Jicama and Avocado; Cumin Vinaigrette and Crisp Tortilla Ribbons
Family Style Entrée
Grilled Marinated Flank Steak
Platters of North Fork Chorizo
Black Montauk Sea Bass
Molho Campanha – A Fresh Vegetable “Salsa”
Yucca Fries, Aioli
Pickled Cauliflower Salad
Platters of Balsam Farm Asparagus Vinaigrette
Cabbage, Radicchio and Sugar Snap “Slaw”
Grilled Rashers of Garlic Rubbed Bread – Bottles of Chimichurri
Cheese Please
Three Special Cheeses – Served Family Style with Figs, Local Strawberries and Wickham’s Cherries
East Marion Lavender Honey
Signature Cocktail
Hamptons Hakushu Highball
Japanese Single Malt Whisky, Club Soda, Fresh Mint from the Garden
Fun Post-Wedding Brunch in East Hampton
Bloody’s & Lobsters
Passed Mini Montauk Lobster Rolls; Chiffonade of Lettuce
• Manned Station with Bloody Mary’s Being Shaken •
Art of Eating Homemade Bloody Mary Mix
Frozen Long Island Potato Vodka Bottles Displayed in Ice
House Cured Bacon
Steamed Shrimp
Salsa Salt • Pickled Green Beans • Celery Sticks • Green Olives
Lime & Lemon Wedges
Station I
Big Bowls of Fresh Long Island Strawberries
Platter of Sliced Melons & Papayas; Lime Wedges
Smoked Trout Spread; Pumpernickel Toasts
Pots of Art of Eating Special Blend Cofee & Swiss Water Decaf
Assortment of Teas & Herbal Teas; Lemon & Honey
Station II
Creamy Scrambled Local Eggs & Chives
Bread & Butter Pudding “French Toast”; Sauce of Wickham’s Farm Peaches
Heaping Platters of Assorted Grilled North Fork Sausage; Honey Mustard
Stone Ground Cheddar Cheese Grits
Chilled Bridgehampton Asparagus; Mustard Vinaigrette
Tiny Soft Brioche Rolls
Tiny Rye Rolls & Slices of Soft Jewish Rye Bread
Bar Service
Prosecco Bellini’s of Homemade Fresh White Peach Puree, Raspberry Puree & Blood Orange Puree
Freshly Squeezed Orange Juice
Cold Brew Iced Coffee
Cucumber Water
Lemon Verbena Water
Sparkling Water
So Long Treats
Baskets of Three Different Types of Milk Pail Apples
Bucket of Bottled Waters
Packages of Tate’s Bake Shop Southampton Cookies