The Venue Experience:

A Fully Tailored, Seasonal Catskills Wedding Menu

Delicious & Sustainable

Farm-to-table menus, built around what you actually want to eat

We work with local farms for produce, meat, and dairy. Chef Leah builds your menu based on what’s in season and what you like to eat. You get a full tasting before the wedding—we don’t ask you to commit to food you haven’t tried.

Custom menus

This isn’t about picking from a preset list of options. We collaborate with you on your unique menu.

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

“I’ve been cooking professionally for ten years—restaurants, catering, learning from chefs who take food seriously. What matters to me is working with farmers I know, using ingredients at their peak, and creating food that’s both technically solid and genuinely delicious. I want your guests to be excited about what they’re eating, not just politely impressed.

The best part of this job is collaborating with couples on menus that reflect what they actually care about—whether that’s honoring cultural traditions, working within dietary restrictions, making sure the vegetarian option isn’t an afterthought, or just creating your dream wedding meal.”

Leah Detreville
Executive Chef
Delicious, sustainable farm-to-table wedding catering delivered in-house at Roxbury Barn & Estate in the Catskills
Photo by Jean-Laurent Gaudy
Photo by Ashley Olafsson
  • Our tasting was one of the most memorable experiences of our wedding planning
    “The guests also LOVED the food; they couldn’t stop raving about the short rib and appetizers! For the almost two years we worked with the Roxbury Barn & Estate team, we were impressed with the design, organization, and care that the experience offered.”
    — Emma & Matthew
  • delicious seasonal passed appetizers, canapés, passed hors d'oeuvres, and grazing table at cocktail hour at a Catskills wedding at Roxbury Barn & Estate
    Photo by Jessica Mann
  • Seasonality drives the change in menus at Roxbury Barn & Estate
Sample Menus

Catskills culinary inspiration

These are examples from past seasons. Your actual menu will be different—built around what’s available when you’re getting married and what you tell us you want.

The seasons guide us, but your story leads us.

Cocktail Hour

Passed hors-d’oeuvres & market table

We’ll set up a market table with seasonal favorites that we keep stocked throughout the hour, plus four different passed appetizers.

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

Crispy Chicken 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 V

locally sourced smoked trout with golden spicy mustard & fresh dill, topped with trout roe

Fermented Chili Cauliflower Bites GF VG

with toasted sesame seeds & scallions

Shrimp Cocktail GF DF

lemon-poached shrimp with classic cocktail sauce

Mushroom and Kale Dumpling V

with sriracha aioli & black sesame seeds

Mango Rice Cakes VG

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 GF V

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 GF DF V

with lemongrass & strawberry crema

Bolon De Verde GF V

fried plantain with queso fresco and sweet & spicy salsa verde

Mini Cucumber & Tomato Sandwich V

alfalfa sprouts, summer lettuce, kale & garlic aioli on house-made focaccia

Shrimp Ceviche GF DF

citrus, fresh cilantro, Bermuda onion, jalapeño

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

One starter for everyone—seasonal salad or soup. Served with house-made bread and butter.

These are some appetizers we served in past seasons:

Rhubarb and Asparagus Ribbon Salad VG GF

frisée, spring mixed lettuce, radish, lemon maple vinaigrette

Roasted Green Tomato Soup VG GF

garnished with wild chive and zucchini noodles

Heart of Palm Salad VG 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 VG GF

with red cabbage, julienne carrots, spring lettuce, and pea sprouts, dressed in a blueberry vinaigrette

Red Cabbage & Heirloom Carrot Chop Salad VG 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

Four options for your guests

Four main courses spanning meat, fish, poultry, and vegetarian. Guests choose when they RSVP.

Here are some of the main courses we’ve served in the past seasons:

  • Roxbury Barn & Estate's chef offers the choice of four main course options for your Catskills wedding reception
French Cut Chicken

pineapple-peach chutney, roasted broccolini, and mascarpone-lemon orzo

Beef Tenderloin Steak 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 VG 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 DF GF

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 DF GF

bok choy, carrots, cabbage, rice noodles & chicken thighs

Korean Braised Short Rib DF GF

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 DF GF

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

Our pastry chef makes seasonal mini desserts using local ingredients when possible. You also get a custom wedding cake—any flavor, any design. We’ll bake you a sample before the wedding.

Check out some of the single-serve desserts we offered in past seasons:

  • We offer a customized assortment of lovingly crafted mini desserts, using as many seasonal and local ingredients as possible.
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 GF

cocoa powder, salted caramel, whipped cream

Chocolate-covered Strawberries GF

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 V GF

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 apples, 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

Custom wedding cake in any flavor and design. We use quality ingredients—local eggs, fresh citrus, real chocolate. We also make gluten-free, dairy-free, and vegan cakes. Our kitchen is nut-free. You’ll get a sample to taste before your wedding.

Photo by Mikala Gallo
  • Our guests raved!
    “The food was absolutely amazing and plated so nicely and elegant! It was great to work with Chef Leah as well on our custom menu.”
    — Caitlin

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.

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)

Cheese & dairy products

from Harpersfield Cheese (Jefferson, NY), Cotton Hill Creamery (Berne, NY), and Byebrook Farm (Bloomville, NY).

Cured meats

Stuffed, cured, fermented, and smoked meat products from Solinksy’s Charcuterie House (Stamford, NY)

Our craft bar services
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