My Italian, Persian, Mexican, Thai, Jamaican Wedding
Menus from around the world, courtesy of five local caterers.
Italian
Heritage-pork osso buco with freekeh and Roberta's garden greens.
White anchovy and butter beans on toast.
Beef-cheek-ragù lasagna with ricotta and mozzarella
Catered by Roberta’s
Jamaican
Jerk chicken wings with island-spice crème fraîche.
Mango, jicama, and avocado salad with passion-fruit vinaigrette.
Braised oxtail with papaya, peas, and rice.
Catered by Tip of the Tongue
Thai
Sai ua sumun phrai: Chiang Mai sausage charcoal-grilled and served with spicy green-chile dip and crudités.
Yam suman phrai: Northern Thai herbal salad.
Plaa neung bui: whole steamed branzino with garlic, ginger, oyster mushrooms, Thai chiles, and salted plums.
Catered by Pok Pok NY
Persian
Stuffed baby artichokes with tomato and pine nuts.
Grilled-carrot salad with quinoa, herbed yogurt, blood orange, and fennel.
Mixed grill of lamb with pomegranate, eggplant, pickled apricot, and yogurt.
Catered by Great Performances
Mexican
Chilled coriander-almond soup.
Breast of chicken with apricot-almond mole, quinoa, and sautéed zucchini.
Tacos three ways: cauliflower with ancho chile and salsa verde; poblano chile, maize, and zucchini; tamarind duck with mango salsa.
Catered by Amanda Smith Caterers