Winter Weddings & Special Events

Our latest winter obsession—Maine shrimp. They are fished from December through May but are most readily available in January and February. They are so redolent of the sea, with a lovely sweetness. Toss them into a risotto for a simple, delicious first course or top crostini with them dripping in garlic butter and a little parsley, or cilantro if you are a member of the cilantro-worshipping crowd. The other 50% of the population hate it with a passion that is usually reserved for offal, swearing it tastes like soapsuds. But I digress.

We recently created the following menu for a Chivas tasting that combined local foods with Scottish traditions—the bay scallops in this menu could be substituted with those Maine shrimp. Other great winter offerings are slow-cooked lamb or veal shanks; thick, spicy gumbos; vegetables like broccoli rabe, done traditional Italian style with garlic, olive oil and pepperonicini. My 9-year old daughter’s favorite winter dish: braised escarole with sweet sausage and white beans. That may be too homey for a winter wedding, in which case I would recommend an organic chicken or veal schnitzel stuffed with cheese and thinly sliced ham served with a beautiful, ruby red terrine of slow-cooked red cabbage and apples in port wine.

Sample Menu: The Chivas Event

COCKTAIL HOUR

From 8:00 pm – 8:45 pm: During the cocktail hour we will serve Chivas signature cocktails, mineral water, sodas, lemons, limes and specific garnishes. The client will provide liquor products. Our bartenders will be brought in from our favorite “speakeasies” in New York.

PASSED HORS D'OEUVRES

From 8:00 pm – 9:00 pm in the Library

• Crispy potato pancake with Scottish smoked salmon, salmon roe and crème frâiche

• Mini Beef Wellington with horseradish sauce

• Tartlets of leeks and wild mushrooms in a buttery pastry crust

IN THE MAIN DINING ROOM

FIRST COURSE: A Seasonal Homage to New York and Scotland

Barley risotto in a bacon-port wine reduction with Peconic Bay scallops

SECOND COURSE: An Autumn Classic Salad

Grilled pear, pecan praline and crumbled blue cheese salad with arugula, romaine and lolla rossa in a pear vinaigrette

MAIN COURSE: Two Entrees served together on the plate

• Steak Balmoral in a Chivas whiskey cream

• Horseradish-crusted Sea Bass

• Red cabbage confit

• “Clapshot”—rich purée of potato and rutabaga with onions

Assorted soft rolls (baps) and black bread

DESSERT

Medley of desserts on trio plate:

• Hot whiskey pudding served in ramekin

• Caldonian Cream Fool served in a shot glass (ricotta, marmalade, sugar, Chivas, lemon zest and cream)

• Handmade chocolate toffee rolled in almonds

COFFEE SERVICE

Immediately to follow the plated desserts