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.

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 & Half 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