Winter Wedding Menu

A Family-Style Dinner
The Harold Pratt House, Manhattan

Our latest winter obsession—Maine shrimp fished in the coastal waters from December through May. They are so redolent of the sea, with a lovely sweetness. Toss them into a risotto for a simple, delicious first course or serve them dripping in garlic butter atop crostini.

Great winter offerings are slow-cooked lamb shanks; thick, spicy gumbos; vegetables like Brussels sprouts and broccoli rabe done Italian style with really good olive oil and pepperoncini. Favorite vegetarian dishes include our kale, wild rice and gruyère gratin or braised escarole with cannelloni beans and a rich mushroom broth. It’s a warm and cozy time of year for our spit-roasted Amish chicken or veal schnitzel stuffed with thinly sliced ham and cheese and served with a beautiful, ruby-red terrine of braised cabbage with apples and port wine.


Carrot Latke
   apple | jalapeño chutney
Spicy Potato Samosa
Lobster Pot Pie
   bite-sized pastry
Tuna Tartare
   malanga chip | avocado espuma
Braised Pork Belly
   sweet potato gaufrette | bacon marmalade
Lamb Meatball
   curried raita
Chicken Arancini
   parmesan foam

ANTIPASTI (on marble boards at each table)

Hand-Selected Ripe Cheeses
   Jasper Hills Bailey Hazen Blue | aged Grafton Village Cheddar | Black Sheep Camembert |
Faicco’s soppressata | Marcona almonds | flatbread | sourdough


Winter Beet Salad
   mâche | watermelon radish | pistachio | balsamic

SECOND COURSE (served family style)

Seafood Paella
   Maine shrimp | mussels | white fish | saffron

MAIN COURSE (butlered)

Grilled Entrecôte of Beef
   cabernet shallot sauce

SIDES (served family style)

Roasted Fingerling Potatoes
   fennel pollen
Crispy Roasted Brussels Sprouts
   Nueske’s bacon


Tarte Tatin
   caramelized apple | hazelnut dust | tableside coffee service
Winter White Crystallized-Sugar Wedding Cake
   salt caramel ganache

Bartleby & Sage