Autumn Wedding Menu

A Formal Dinner
The Foundry, Long Island City

The heirloom tomato frenzy continues through October: Pairing these ruby gems with a creamy burrata and grilled, end-of-season peaches creates a modern take on the Caprese salad. Perfect autumn hors d’oeuvres: Anson Mills grilled polenta topped with slow-braised short ribs or butternut squash soup with a crème fraîche heart, like the one your favorite barrista makes on your latte.

Main course selections might include lamb, which we love, or a classic hangar steak with a shallot-and-red-wine reduction, perfectly cooked to medium rare and accompanied by a purée of Yukon Gold potatoes mashed with a little turnip or rutabaga for earthiness. If earthy ain’t your thing, we can create a more elegant side dish, potato gratin with a gruyère crust served in an individual ramekin or miniature cast-iron skillet. A-dor-able (said with a French accent).

PASSED HORS D’OEUVRES

Tuna Poke
   scallions | chiles | sesame | edible cone
Scallop Mango Ceviche
   martini glass
Tequila-Marinated Meatball
   ancho chile
Chicken Tamale
   tomatillo salsa
Butternut Squash Fritter
   cranberry chutney
Pulled-Pork Slider
   pickled jalapeño | BBQ sauce

FIRST COURSE

Mexican Tortilla Soup
   grilled shrimp | crispy tortillas

SECOND COURSE

Burrata Salad
   grilled peach | heirloom tomato | basil

MAIN COURSE SELECTIONS

Slow-Roasted Heritage Pork
   Mexican mole | rice pilaf | spinach flan
Pan-Seared Local Sea Bass
   chimichurri | mushroom | fava bean | fingerling potato
Stuffed Poblano Chiles
   vegetable quinoa | queso fresco

DESSERT

On each table
   mini churros | Valrhona brownie bites | Mexican wedding cookies
Mexican Hot Chocolate Station
   marshmallows | cinnamon sticks | café con leche
Dulce de Leche Wedding Cake