A
farm-to-table
feast
Delicious and Sustainable
Your luscious, seasonal wedding menu
At our genuine farm-to-table venue in the Catskills, we focus on serving delicious, fresh, and beautifully crafted dishes prepared with real, honest, high-quality ingredients. Let’s celebrate love with some of the finest food that upstate New York has to share!
tailored cuisine
Food Connects People
Dinner on your wedding day should feel like an intimate gathering prepared by people who know and care for you.
All menus, whether omnivorous, vegetarian, vegan, pescatarian or designed to be culturally resonant for your family, are customized by our executive chef, Leah Detreville, in collaboration with you.
chef Leah
my passion
“Food has been my passion for as long as I can remember. For me, it’s more than just a meal—it’s a way to connect with people and experience different cultures in a real and meaningful way.
I’ve spent the last ten years in the restaurant and catering business, and along the way, I’ve had the chance to work alongside incredible chefs, front-of-house managers, event planners, and other amazing individuals who have helped me grow both personally and professionally.
I love bringing fresh, local ingredients into the kitchen, collaborating with local farms and suppliers. My goal is to create a fine dining experience to the table, that is simple, elegant, and accessible.”
Leah Detreville
Executive Chef
Photo by Jessica Mann
Sample menus
Catskills Culinary Inspiration
Creating your wedding menu will be a collaboration between you and Leah, our chef. Seasonality drives the change in menus. We aim to design a fully tailored menu and experience for you and your guests.
Cocktail hour
Passed Hors-d’Oeuvres & Market Table
During cocktail hour, we set up a personalized stationary market table that we keep stocked throughout the hour, along with four different passed hors d’oeuvres making the rounds throughout the hour.
Here’s a look at some of the passed hors d’oeuvres we featured this past season:
Roasted Garlic and Ramp Chicken (GF)
skewered slow-roasted chicken with garlic crème fraîche
Duck Confit and Cranberry Tart
slow-roasted duck, cranberry, thyme & chardonnay on puff pastry, with a balsamic glaze drizzle
Grilled Cheese Shooter
served with caramelized onion & roasted carrot bisque
Duck Wings (GF/ DF)
with orange sauce, green onions & sesame seeds
Mixed Vegetable Fried Tempura Skewers (GF/V)
bok choy, sweet potato & broccolini, with a cardamom red sauce
Local Pigs in a Blanket
with Solinsky’s kabanos sausage, blueberry barbecue sauce, puff pastry & Maldon salt
Beef Tartare
fresh chopped beef tenderloin, savory capers, black peppercorn on a crostini topped with béarnaise sauce
Stuffed Mushrooms (GF/V)
herbed stuffed baby bellas & gluten-free panko with a balsamic glaze
Smoked Trout Deviled Eggs (GF/DF)
locally sourced smoked trout with golden spicy mustard & fresh dill, topped with trout roe
Fermented Chili Cauliflower Bites (V/GF)
with toasted sesame seeds & scallions
Shrimp Cocktail (GF/DF)
lemon-poached shrimp with classic cocktail sauce
Mushroom and Kale Dumpling (VEG)
with sriracha aioli & black sesame seeds
Mango Rice Cakes (V)
sushi rice with sweet curry sauce
Lamb skewer (GF)
lemon-oregano lamb with an herbed cucumber sauce
ONION & ARTICHOKE GALETTE
puff pastry, fresh herbs, torched Gouda
Fried Pork Belly (GF/DF)
with maple miso glaze & apple-cabbage slaw
Red Beet Rocher (v/GF)
sweet beet, creamed horseradish
BURGER SLIDERS
classic slider made from local Hubbell’s beef on a brioche bun, with American cheese, lettuce, tomato & onion
RED CABBAGE & EGGPLANT DUMPLINGS (DF)
with sweet & spicy chili sauce
YUCCA FRIES (GF)
Cajun salt, cotija cheese, cilantro-lime cream
Lamb Stuffed Baby Bella Mushrooms (GF)
ground lamb, local herbs & a red wine reduction
Spiced Chickpea Falafel (VEG/GF/DF)
with lemongrass & strawberry crema
BOLON DE VERDE (VEG/GF)
fried plantain with queso fresco and sweet & spicy salsa verde
Shrimp Ceviche (GF/DF)
citrus, fresh cilantro, Bermuda onion, jalapeño
Mini Cucumber and Tomato Sandwich (VEG)
alfalfa sprouts, summer lettuce, kale & garlic aioli on house-made focaccia
Spicy Beet Tartare (V)
with spiced chili mapple, and gochuyang on a mini biscuit
Street corn fritter (GF)
with Gouda, sweet corn & aioli
Olive tapenade pin wheel
with puff pastry & goat cheese
VG=vegan. V=vegetarian. GF=gluten free. DF=dairy free. All dishes are nut-free.
First Course
A seasonal salad or soup
For the first course, all guests are served the same appetizer, which can be either a salad or soup. First-course dishes are accompanied by fresh table bread and seasonal whipped butter.
These are some appetizers we served this past season:
Photo by Jean-Laurent Gaudy
Rhubarb and Asparagus Ribbon Salad (V/GF)
frisée, spring mixed lettuce, radish, lemon maple vinaigrette
Roasted Green Tomato Soup (V/GF)
garnished with wild chive and zucchini noodles
Heart of Palm Salad (V/GF)
with fresh pico de gallo, guacamole, pea sprouts, and a cilantro lime vinaigrette
Chilled Sweet Corn Chowder (VEG/GF)
fresh golden heirloom tomatoes, diced cucumber, red onion, alfalfa sprouts
Strawberry Spinach Salad (VEG/GF)
with fresh cucumbers, fresh asparagus, black tea cheese with honey balsamic dressing
Red Bean Lentil Curry Soup (VG)
with alfalfa sprouts and fried corn tortilla
Spring Mixed Salad (V/GF)
spring lettuce, radicchio, sunflower sprouts, mustard green and lemon-maple vinaigrette
Pan-Seared Pineapple Salad (V/gf)
with red cabbage, julienne carrots, spring lettuce, and pea sprouts, dressed in a blueberry vinaigrette
Red Cabbage & Heirloom Carrot Chop Salad (V/GF)
arugula and mixed lettuce, pea sprouts, toasted sunflower seeds, and a basil balsamic vinaigrette
Autumn Kale Chopped Salad (V/GF)
with roasted sweet potatoes, tart cranberries, fresh local apples, and mixed garden greens, dressed in a maple-mustard vinaigrette
Caramelized Onion & Roasted Carrot Bisque (VEG/GF)
topped with bourbon cream and toasted sunflower seeds
Greek Salad (VEG/GF)
summer lettuce, tomatoes, cucumbers, red onion, lemon & garlic vinaigrette, with feta
Potato Leek Soup (VEG/GF)
with roasted corn, crispy leeks, and amaranth
Carrot Ribbon & Seaweed Salad (V)
with summer lettuce, spring onions, red cabbage, fava beans, fresh peas, lemon ginger dressing, and sesame seeds
Butternut Squash & Pear Bisque (VEG/GF)
with bourbon crema and polenta croutons
Watermelon & Goat Cheese Salad (VEg/GF)
arugula and mixed lettuce, pea sprouts, toasted sunflower seeds, and a basil balsamic vinaigrette
Chilled Grilled Corn Chowder (VEG/GF)
with potatoes, sofrito, chili oil, and fresh cilantro
VG=vegan. V=vegetarian. GF=gluten free. DF=dairy free. All dishes are nut-free.
second Course
We offer four main course options
Here are some of the main courses we’ve served this past season:
French Cut Chicken
pineapple-peach chutney, roasted broccolini, and mascarpone-lemon orzo
Beef Tenderloin (GF)
with sauce Bordelaise, sauteed garden spinach, and rosemary smashed potatoes
Cast Iron Oyster Mushroom (V/GF)
with heirloom cauliflower puree, black forbidden rice, chive oil and roasted chickpeas
Fresh Local Rainbow Trout (GF/DF)
miso-crusted trout, roasted broccolini, jasmine fried rice, with avocado mousse
Braised Short Rib (GF)
spiced espresso short rib with garlic-chive mashed potatoes, and Brussels sprouts
Sesame Seared Tofu (V/GF)
with carrot ginger fried rice, red cabbage summer slaw, roasted broccolini, topped with an orange-soy glaze
Center-Cut Pork Chop (GF)
fried polenta, blueberry chardonnay chutney, seasonal vegetables
Pan Seared Duck Breast (GF)
with garlic & chive mashed potatoes, asparagus, and a strawberry prosecco coulis
Spicy Bucatini alla Vodka (VEG)
with spicy vodka sauce, fresh grated Parmesan, cracked black pepper
Wild Caught Salmon (GF/DF)
citrus poached salmon, jasmine and carrot fired rice, seasonal vegetables
Root Vegetable Curry (V/GF)
butternut squash, seasonal vegetables, oat-milk curry, toasted seeds
Drunken Noodles with Chicken (GF/ DF)
bok choy, carrots, cabbage, rice noodles & chicken thighs
Korean Braised Short Rib (GF/ DF)
with carrot & leek pancake, kimchi, demi-glaze
Lemon Panko-Crusted Cod
heritage grain, cucumber & tomato, seasonal vegetables, oregano beurre blanc
MAFALDINE BOLOGNESE (VEG)
slow-roasted tomato and vegetables, fresh pea leaves
Chicken Mole (GF/DF)
with saffron rice, baby radish, pickled pepper, and arugula salad
VG=vegan. V=vegetarian. GF=gluten free. DF=dairy free. All dishes are nut-free.
desserts
Seasonally inspired sweet treats
Dessert is served at the beginning of the after-dinner party in the carriage barn, accompanied by complimentary coffee and tea.
Our talented pastry chef, Kristina Ugenti, provides a tailored selection of lovingly crafted mini desserts, featuring plenty of seasonal and local ingredients. Kristina’s desserts are beautiful without being overly processed.
Check out some of the single-serve desserts we offered this past season:
Crème Brûlée (GF)
Vanilla bean with blueberry thyme jam, basil & toasted sesame
Chocolate Zucchini Cake (GF)
seasonal whipped cream, white chocolate garnish
Dark Chocolate Mousse (GF)
with berry compote, citrus whipped cream, chocolate-covered cocoa nibs
Flourless Chocolate Torte
cocoa powder, salted caramel, whipped cream
Chocolate-covered Strawberries
dark, milk & white chocolate
Shortcake in a Jar
with strawberries, vanilla sponge, whipped cream
Carrot Cake
local carrots, cream cheese frosting, white chocolate
Espresso Petit Four Cakes
with buttermilk cake & espresso buttercream
Tres Leches
local herbs-soaked sponge cake, seasonal fruit compote
Red Wine Poached Pear (GF/ VEG)
with a goat cheese sabayon & house-made granola
Peach Panna Cotta (GF)
with a basil gel, fresh local peaches, white chocolate & oat crumble
House-made cookies
– chocolate crinkle cookies
– rainbow cookies
– chewy chocolate chunk cookies with Malton salt
– white chocolate and seasonal fruit cookies
– blondies
Blueberry Crumble Hand Pie (GF)
flakey pie crust, blueberry & thyme compote & salted oat streusel
Peaches & Cream Galette (GF)
with a cream cheese filling, local peaches & Maldon salt
Cheesecake (V)
with a salted crumble base, goat cheese, caramel apples & apple chip
Cream Puffs
with a vanilla bean pastry cream, corn custard, strawberry rhubarb jam & peach mint compote
Apple Hand Pies (V)
with pears, ginger, a maple glaze & brown sugar crumble
Matcha Panna Cotta (GF)
strawberry compote with a white chocolate feuilletine crunch
Lemon Meringue Pies
with lemon curd & Swiss meringue
Citrus Pavlova
with lemon, basil, grape curd & a feuilletine white chocolate crunch
house-made doughnuts, seasonal flavors
– mixed berry & basil doughnut with lemon frosting
– peaches & cream doughnut with white chocolate frosting, brown sugar & oat streusel
– corn & blueberry doughnut with a feuilletine crunch
– espresso glazed doughnut with dark chocolate drizzle & cocoa nibs
– strawberry margarita doughnut with tequila & lime glaze & a strawberry drizzle
Fresh Fruit Sorbet (GF/ DF/ V)
house-made sorbet, poached fruit
house-made seasonal ice cream
VG=vegan. V=vegetarian. GF=gluten free. DF=dairy free. All dishes are nut-free.
Wedding cake
We create the perfect custom wedding cake
You can choose a cake of any size and design, any flavor, filling, or buttercream. Our cakes are made with pure, natural ingredients: local eggs, fresh lemon zest, the freshest cream, the finest chocolate, fresh local fruits in season, and high-quality house-made jams and preserves.
We also offer gluten-free, dairy-free, and vegan cakes and desserts. We run a nut-free kitchen.
We’d love to discuss your ideas for flavors and design, and of course, we’ll bake you a sample cake so you can try it out.
Our Local Network
We love collaborating with as many local farmers and artisans as possible. It not only helps us serve the freshest ingredients, but it also supports our local food community.
Most of our vegetables, fruits, meats, fish, and dairy products come from businesses right here in the Catskills — this is a true community accomplishment.
Check out some of the local farms and suppliers we partner with:
Seasonal vegetables and fruits
from Hellers Farm (Bainbridge, NY) and Tovey’s Farm (Roxbury, NY)
Gourmet mushrooms
from Chesterbury Farm (Davenport, NY)
Poultry
from Succurro (East Meredith, NY)
Beef and Pork
Highlander Beef and Berkshire Pork from Hubbell Family Farm (Margaretville, NY), and Hereford Beef from Wilber’s Place (Bloomville, NY)
Fish
Rainbow trout raised in pristine Catskills spring water from Skytop Springs (Sidney, NY)
Micro-greens
from Hidden Pond Gardens (Richmondville, NY)
Heritage grains & baking supplies
Middle Brook Mill (Jefferson, NY)
Cheese & dairy products
from Harpersfield Cheese (Jefferson, NY), Cotton Hill Creamery (Berne, NY), and Clarks Dairy Farms (Delhi, NY).
Cured meats
Stuffed, cured, fermented, and smoked meat products from Solinksy’s Charcuterie House (Stamford, NY)
