The Best Seasonal Menus for North Fork and East End Weddings

A farm-to-table approach is the hallmark of weddings on the North Fork and East End of Long Island. Couples and their guests are enchanted by menus that celebrate the region’s rich agricultural and coastal bounty. From Greenport’s world-class seafood to Mattituck’s lush vineyards and Jamesport’s farm-fresh produce, these ingredients form the foundation of unforgettable dining experiences. Here, we explore seasonal menu ideas that align with the unique flavors of the North Fork and Hamptons while showcasing the best local farms, fisheries, and wineries.

Spring: A Celebration of Fresh Beginnings

Spring weddings on the North Fork are alive with vibrant flavors and delicate ingredients. The season’s abundance of greens and early crops inspires menus that are light, fresh, and invigorating.

• Appetizers:

  • Asparagus tartlets with goat cheese from Southold’s local dairies.

  • Pea and mint bruschetta, topped with shaved Pecorino from regional farms.

• Salads:

  • Mixed greens with strawberries from Jamesport’s farms, candied pecans, and a balsamic glaze.

  • Shaved fennel and orange salad with Greenport olive oil vinaigrette.

• Entrees:

  • Pan-seared Long Island striped bass, served with spring pea puree and roasted fingerling potatoes.

  • Herb-crusted rack of lamb, paired with baby carrots and a red wine reduction from Mattituck’s wineries.

• Desserts:

  • Lemon verbena panna cotta with rhubarb compote.

  • Lavender shortbread cookies with honey glaze from East End beekeepers.

    
    

Summer: A Feast of Sun-Ripened Flavors

Summer weddings in Greenport, Southold, and the Hamptons are the perfect time to indulge in vibrant produce and freshly caught seafood. Menus are colorful and bursting with sun-ripened ingredients.

• Appetizers:

  • Oysters on the half shell from Peconic Bay, served with cucumber mignonette.

  • Mini lobster rolls with buttery brioche buns.

• Salads:

  • Caprese salad with heirloom tomatoes from Jamesport farms, fresh basil, and mozzarella from local creameries.

  • Arugula and watermelon salad with feta and a drizzle of balsamic.

• Entrees:

  • Grilled swordfish with charred corn salsa and roasted summer squash.

  • Barbecue-glazed chicken with creamy coleslaw and cornbread muffins.

• Desserts:

  • Blueberry cobbler with vanilla ice cream from Southold creameries.

  • Peach and almond galette with whipped cream.

    
    

Fall: A Warm and Rustic Harvest

The North Fork is at its most romantic in the fall, as golden leaves and cooler temperatures set the stage for warm, hearty dishes that highlight the harvest season.

• Appetizers:

  • Butternut squash soup shooters with toasted pumpkin seeds.

  • Duck confit crostini with cranberry compote.

• Salads:

  • Roasted beet and goat cheese salad with arugula and a citrus vinaigrette.

  • Kale and apple salad with candied walnuts and a maple Dijon dressing.

• Entrees:

  • Braised short ribs with mashed parsnips and roasted Brussels sprouts.

  • Pan-roasted chicken with wild mushrooms and creamy polenta.

• Desserts:

  • Pumpkin cheesecake with a graham cracker crust.

  • Spiced pear tartlets with caramel drizzle.

    
    

Winter: Cozy Comforts and Seasonal Splendor

Winter weddings on the East End bring a sense of intimacy and warmth, with menus that feature rich, comforting flavors and indulgent textures.

• Appetizers:

  • Wild mushroom tartlets with truffle oil.

  • Mini crab cakes with remoulade sauce.

• Soups:

  • Creamy lobster bisque with a touch of sherry.

  • Potato leek soup topped with crispy bacon.

• Entrees:

  • Slow-braised beef short ribs with root vegetable mash.

  • Seared scallops with a cauliflower puree and roasted winter squash.

• Desserts:

  • Dark chocolate lava cakes with raspberry coulis.

  • Sticky toffee pudding with a bourbon caramel sauce.

    
    

Farm-to-Table Partners on the North Fork and Hamptons

We’re proud to collaborate with local farmers, fishermen, and artisans to create menus that highlight the best of Long Island’s North Fork and East End. Some of our favorite partners include:

• Farms: Satur Farms (Southold), Wickham’s Fruit Farm (Cutchogue), and KK’s The Farm (Southold).

• Fisheries: Braun Seafood Co. (Cutchogue) and Southold Fish Market.

• Wineries: Bedell Cellars (Cutchogue), Kontokosta Winery (Greenport), and Jamesport Vineyards.

• Bakeries: Blue Duck Bakery (Southold) and NoFo Bake Shop (Mattituck).

  
  

By supporting these local businesses, we not only craft exceptional menus but also invest in the community that makes the North Fork and Hamptons such special places.

Plan Your Farm-to-Table Wedding with Us

At Event Associates, we specialize in creating unforgettable farm-to-table dining experiences for weddings and events on Long Island’s North Fork and East End. From Greenport to Jamesport, Southold to the Hamptons, we bring the region’s finest flavors to your special day. Contact us today to start planning your seasonal menu and discover how we can make your event truly extraordinary.

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