A fully tailored, seasonal wedding menu
Delicious and sustainable
Your Love Story, Told Through Catskills Food
Our farm-to-table approach isn’t just a buzzword—it’s how we work with incredible farms in our Upstate New York region, to bring you the kind of fresh, honest ingredients that make every bite worth savoring.
Tailored cuisine
A feast that connects people
This isn’t about picking from a preset list of options. We want to sit down with you and figure out what kind of food makes you happy.
Our executive chef, Leah, loves collaborating with couples to create menus that feel personal. Whether you’re planning something completely plant-based, want to honor your family’s cultural traditions, or just want really great food that everyone will love—we’ll work together to make it happen.
Chef Leah
A love letter to food
“Food has always been my language of love. It’s how I connect, how I comfort, how I celebrate—and honestly, how I make sense of the world.
I’ve spent the last ten years working in restaurants and catering, learning from amazing chefs and figuring out what makes food truly special. This decade has been my masterclass in understanding that great food isn’t just about technique or fancy ingredients. It’s about the moment when someone takes that first bite and their whole face lights up. It’s about creating something that makes people feel seen, cared for, loved.
I’m obsessed with working with our local farmers—not just because their tomatoes are perfect and their herbs smell like heaven, but because there’s something magical about knowing exactly where your food comes from. I want to bring that same intimacy to your wedding day, creating dishes that feel effortless and elegant, but are actually crafted with incredible intention.
My goal isn’t to impress you with complicated techniques. It’s to feed your soul.”
Leah Detreville
Executive Chef
Photo by Jessica Mann
Sample menus
Catskills culinary inspiration
This is how it starts. Leah, our executive chef, talks through what you love, what your guests love. Then she weaves all of that into a menu that’s uniquely, unmistakably yours.
The seasons guide us, but your story leads us. We’ll craft something that feels like it could only belong to you two.
The samples shown in the below menus are things we’ve made before, and just an initial source of inspiration.
Cocktail Hour: small bites, big feelings
Passed hors-d’oeuvres & market table
We’ll set up a beautiful market table with seasonal favorites that we keep stocked throughout the hour, plus four different passed appetizers that give your guests something delicious to enjoy while they’re mingling.
Here’s a look at some of the passed hors d’oeuvres we featured in past seasons:
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: setting the tone
A seasonal salad or soup
Everyone gets the same starter—either a seasonal salad or soup that showcases what’s best right now. We’ll serve it with fresh bread we baked that day and seasonal butter that’s way better than it has any right to be.
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 (V/GF)
fresh golden heirloom tomatoes, diced cucumber, red onion, alfalfa sprouts
Strawberry Spinach Salad (V/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 (V/GF)
topped with bourbon cream and toasted sunflower seeds
Greek Salad (V/GF)
summer lettuce, tomatoes, cucumbers, red onion, lemon & garlic vinaigrette, with feta
Potato Leek Soup (VG/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 (V/GF)
with bourbon crema and polenta croutons
Watermelon & Goat Cheese Salad (V/GF)
arugula and mixed lettuce, pea sprouts, toasted sunflower seeds, and a basil balsamic vinaigrette
Chilled Grilled Corn Chowder (V/GF)
with potatoes, sofrito, chili oil, and fresh cilantro
VG=vegan. V=vegetarian. GF=gluten free. DF=dairy free. All dishes are nut-free.
Main course
The main event: four ways to say “I love you”
We know your guests are all different, so we’ll offer four main courses that span the spectrum of what makes people happy. Everyone gets something they’re genuinely excited to eat.
Here are some of the main courses we’ve served in the past seasons:
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 (V)
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 (V)
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
As the night shifts into celebration mode in our carriage barn, dessert is served, accompanied by complimentary coffee and tea.
Our pastry chef Kristina Ugenti will have a gorgeous selection of mini desserts waiting. She’s incredibly talented at making sweets that look beautiful but taste even better—all made with seasonal, local ingredients when possible. 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.
Your wedding cake
We create the perfect custom wedding cake
This is where we get to be completely indulgent. Any flavor that makes your heart happy, any design that captures your vision, any size that fits your celebration. We’re talking about real ingredients— local eggs, fresh lemon zest, the freshest cream, fresh local fruits in season, chocolate that makes you close your eyes when you taste it.
We also make excellent gluten-free, dairy-free, and vegan options. Our kitchen is completely nut-free, so everyone can enjoy dessert safely.
We’d love to discuss your ideas for flavors and design, and of course, we’ll bake you a sample cake piece so you can taste exactly what you’re getting.
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)
