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