The Menu.




Since this is a food blog, and considering that our choice of venue and style of celebration were centered on food, I thought it only appropriate to share with you our wedding menu. Naturally, there was so much else going on that night that I don’t think I could recall specific tasting notes in any sort of worthwhile detail, so this will be a largely pictorial illustration. Suffice it to say, every last bite was exceptional.

The hors d’oeuvres: beet burgers (unfortunately not gluten-free), something cute but also not GF, salsify wrapped in pancetta and coated with sesame seeds, greenhouse salad on crispy celeriac rounds, butternut squash soup shooters, and herb-crusted chicken skewers.

hors d oeuvres


First course: cauliflower soup with sturgeon caviar.



Second course: Forono beet salad with mache, pine nut butter, and homemade yogurt.



Third course: Maine lobster with vegetable pistou.



Fourth course: Berkshire pork with a stew of carrots and toasted spices.



Thank you, Blue Hill, for providing us and our guests with a phenomenal and unforgettable dining experience on our special day.


Photos by Studio Saldana

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