Meat and Seafood
Seared foie gras on toasted brioche with cracked pepper and lingonberry jam
Potato cakes w. smoked trout and crème fraiche
Mini pulled pork buns w/ Asian coleslaw
Chicken saltimbocca w/ a lemon aioli
Baked clams w/ garlic and parmesan crust
Duck confit, dried apricots, and hazelnuts in a chive crepe
Beef tartar on white truffle crostini
Mixed grilled skewers
Bacon and shrimp profiteroles
Pan seared tuna w/ wasabi cream on wonton crisp
Creole shrimp fritters w/ five chilis dipping sauce
Butter poached lobster salad on cucumber
Shrimp tempura skewers
Mini bacon cheese burgers
Mini corn dogs
Bite sized oyster po-boys (oyster)
Shrimp and scallop ceviche on plantain tostones
Seared filet of beef on potato crisp w/ horseradish cream
Salmon tartar, split caperberries, Dijon mustard cream on crispy wonton chip
Tuna tartar, Thai basil, Kaffir lime leaves, and sea salt on crispy wonton chip

Potstickers:
Pork w/ soy sesame dipping sauce
Shrimp w/ sweet chili sauce
Wild mushroom w/ dried shitake scallion sauce

Vegetarian
Bruschetta:
Baby caprese (bush basil, tomato, buffalo mozzarella) on garlic crostini
Shallot jam w/ roasted honey crisp apple
Tuscan white bean puree w/ parmesan crisp

Wild mushroom duxelle in phyllo envelopes
Saffron Manchego croquettes
Vietnamese summer rolls
Beet tartar caramelized walnuts on an endive spear w/ Meyer lemon crème fraiche
Goat cheese stuffed fig wrapped in prosciutto w/ goat cheese
Gruyere and goat’s cheese gougeres

Sashimi w/ seasoned rice and seaweed salad
Frisee w/ lardons, avocado, and blood orange sections
Butternut squash soup w/ garlic crostini
Grilled ciabatta w/ beef marrow and mixed micro greens, nasturtiums, and sherry vinaigrette
Golden cauliflower puree with spicy parmesan straws
Chanterelle risotto with saffron butter sauce
Grilled jumbo shrimp wrapped in proscuitto w/chamomile flowers and market greens
Bibb lettuce w/ roasted pears, goat cheese and caramelized walnuts
Beef carpaccio, cracked black pepper and lemon oil w/ arugula and parmesan
Japanese style ceviche w/ key lime, sea salt, and yuzu
Lobster ravioli w/ corn, oven dried cherry tomatoes and tarragon cream

Pan seared scallops thick cut bacon in browned butter w roasted cauliflower dusted in cumin and fried Brussels sprouts w/ almonds
Boneless beef short ribs braised in Pinot Noir and soy w/ crushed fingerlings and haricots verts w/crispy shallots
Grilled lamb loin in its juices w/ truffle mashed potatoes and caramelized baby fennel
Crispy duck breast in sour cherry glaze w/ roasted root vegetables and cranberry beans
Seared organic pork chop, crispy sage, roasted baby beets and hen-of the woods mushrooms
Grilled Chilean sea bass in black bean tamarind sauce w/ wild rice pilaf and kimchi
Pan fried rainbow trout w/ collard greens, mahogany rice w/ fava beans and smoked chilis
Butter poached lobster tail w/ sweet corn risotto and red pepper coulis
12 Oz NY Strip Steak w/ creamed spinach and Yorkshire pudding

Hors D’Oeuvres
Empanaditas of mixed spring vegetables and Panquehue
Saffron Manchego croquettas
Tlacoyo stuffed with goat cheese, black beans and sun dried tomatoes
Anticuchos de camerones en chimichurri
Ostiones pil pil
Tostada de cangrejo: lump crabmeat, mango, chipotle mayo
Shrimp mofongo
Mini gorditas w/ carnitas and spicy coleslaw


Tapas Menu
Table set w/ fresh baked maraquetas and butter
Tamal de langosta w/ salsa of grilled chiles and tomatillos
Pastel de pescado y mariscos (Mixed fish and seafood w/ crispy corn topping)
Rocoto relleno w/ melted pepper jack cheese
Peruvian ceviche mixto
Ancho rubbed beef short ribs w/ yucca a la huancaina
Ensalada de jicama, with lime, cilantro, chiles, crema and queso fresco
Grilled Chilean seabass with fresh herbs and mango salsa

Dessert
Suspiro Limeño
Mexican spiced molten chocolate cakes

Passed Hors D’oeuvres
Mom’s seafood and scallion pajeon
Perilla-leaf wrapped beef galbi with soy and chili paste
Pork and cabbage mandu
Bar B Q beef and kimchee kimbap
Watermelon and goat cheese with cracked black pepper
Lightly pickled white radish cubes
Asian infused tuna tartare on potato gaufrettes

Oyster Bar
Variety of Pacific Ocean and Atlantic Ocean oysters on the half shell with mignonette and lemon

Family Style Dinner
Salad Course (Plated)
Farmer’s market green bean and yuba salad w/ shaved Parmagiano Reggiano and green olive puree

Main Course (Family Style)
Table Set With Fresh Salted Butter and Sullivan Street Bread (Filone)
Grilled dry aged strip steak au poivre
Grilled striped bass w/ olive oil and herbs

Sides
Sauteed wild mushrooms
Ratatouille
Grilled fennel w/ herbs

Cheese Course
Plate of artisanal cheeses selected by the groom
Served w/ grilled bread and fig port jam

Dessert
Grilled lemon pound, with grilled stone fruit, mascarpone, and plum sauce

Family Style Dinner
Table Set w/ Sullivan Street Bread and Fresh Cream Butter

Salad Course (Plated)
Classic Caesar salad w/ extra herby croutons

Main Course (Family Style)
Herb encrusted organic lamb chops with red wine reduction
Grilled wild salmon chops w/ dill cream

Sides
Twice baked new potatoes
Creamed spinach
Roasted heirloom cauliflower

Dessert Bar
Fried pies
Tarte tatin
Chocolate hazelnut torte
Petit Fours
Whipped cream and berries

Chocolate molten cakes w/ fresh berries and cream
Tarte tatin w/ vanilla bean crème fraiche
Apple streusel
Crème caramel w/raspberry sorbet
Monte-Bianco (Chestnuts, Chocolate, Whipped Cream)
Chocolate hazelnut torte
“Cake, Pudding, Pie” Trios
Lemon ginger panna cotta w/ ginger biscotti and candied lemon rind

As you put together your event and think about the food you want to serve your guests, whether it’s for a wedding or just a private party, here are a few things to think about:

1. How the meal is served: will food be served reception-style, buffet, traditional plated, or family-style? This has a lot of impact on how your event feels. There seems to be a lot of interest in family-style meals (we love these), but keep in mind that family-style meals typically mean more serving plates (more rentals = higher cost) and typically larger tables. Buffets can actually be more expensive due to the quantity of food. And as you’ve probably experienced, traditional plated meals can be more formal.

2. What season is your event in? We always try to use seasonally-appropriate ingredients, not only because it is better all around (cheaper for you, better for the environment, etc), but seasonally-appropriate foods also help to give an event a certain oomph. Just think: what would summer be without tomatoes?

3. What’s your budget? The biggest factor in this is the number of guests. After you get a sense of headcount, figure out how much you can realistically spend per person and then what parts of the menu are most important to you — a recreation of your mother’s famous lasagna, or those blinis.

4. What’s your venue like? Some venues have kitchens, while at others have little to no kitchen facilities. Some foods are best when served right after cooking. While we’ll ultimately be guiding you once we have more information from your venue, it’s always good for you to know what your venue can handle.

To get started planning your event’s menu, feel free to contact us.

We thought we could take this opportunity to explain how we “do” weddings. Typically, after clients contact us, we’ll get started putting together a custom menu. After a menu has been agreed upon, we invite our clients to come down to Red Table in Brooklyn for a tasting — that way we can meet and get to know one another over some good food and wine. After the tasting, we’ll typically revisit the menu and come up with a proposal. And that’s it!

Over the years, we’ve worked with a lot of local venues and vendors, whether it’s photographers, lighting specialists, event planners and so on. Check out our New York wedding planning resources guide or the Red Table blog for more.