Nearly all of the food you will eat at our wedding is sourced from the northeastern US and all of it (except the cake) will be prepared from scratch on premises at the Park Avenue Club under the supervision of chef Arnold Kruck, who designed the menu especially for us.

It will be an ovo-lacto-pesce meal, or kosher-dairy-style meal, which is to say, it will have dairy products and a fish option, but no meat and no shellfish.  There will be options for other dietary needs (vegan, gluten-free, nut-free…)—if you have any questions about food while at the wedding, just ask the servers to check with the kitchen.

Please indicate on your reply card how many of each main course the guests in your party will be requiring.  If you are hoping for more details about the options listed on your reply card, here are the full descriptions:

• Ragout of roasted summer vegetables, cannellini beans, and basil in a filo cup topped with a Parmesan crisp (lacto)
• 8-Ball zucchini stuffed with truffled Arborio risotto, side of romanesco broccoli with roasted beet jus
• Pan-seared Pacific halibut with riesling and confit lemon beurre blanc (lacto-pesce)

If you require a heksher kosher meal (dairy or pareve), a kid’s meal (something plain and vegetarian), or you have any other special dietary concerns or requests, please contact us.