Abigail Kirsch has introduced an all-new menu focusing on spring and summer flavors to enhance upcoming weddings, corporate dinners, galas and life milestones across iconic venues in New York and Connecticut. Abigail Kirsch’s new menu provides guests with a personalized approach to luxury catering through interactive and unique dishes that highlight seasonal flavors.
“When designing this menu, we wanted to deliver more than just standard fare, but to take guests on a cohesive journey with these dishes inspired by quality ingredients with their freshness at the forefront,” said Abigail Kirsch Executive Chef Peter Mamajanian.
Corporate Event Stations
For corporate groups, Abigail Kirsch’s new menu brings guests elevated options to enjoy throughout the day, including three meals and two snacks. Starting with continental breakfast, an assortment of house-made bread balances nicely with optional enhancements that include lighter options like Chia Pudding Parfaits and the heartier Breakfast Toasts Two Ways. Each meal is customizable to fit the flow of the event. Lunch options include a PM Break Station with lighter fare, an Artisanal Sandwich Station, an enhanced Classic Boxed Lunch, or Plated Entrées that include Grilled Salmon Provencal and Jardiniere Farm Raised Chicken.
These are all served alongside a Spa Water Bar, with fresh fruit-infused water as well as sustainable, aluminum bottles of water. Another beverage option is the House Infused Cold Pressed Juice Station, where flavor choices include beet lime, super green and passion mango. To round out the day, Abigail Kirsch provides an evening reception menu with a selection of cold and hot hors d’oeuvres as well as signature cocktails including the Spicy Blood Orange Margarita.
Starters
This wedding season, Abigail Kirsch is offering cold hors d’oeuvres such as Chinese BBQ Beef with scallions and puffed rice; BLT Pani Puri, pairing a warm tomato soup with a lentil puff; and Lobster Pani Puri,pairing a chilled corn bisque with a lentil puff. The Mezze Pod is a great vegan option, with a sweet-pea pod and a vegan herbed labneh. For hot hors d’oeuvres, guests can expect Birria Tostadas with an avocado purée and queso fresco, as well as a Chicken Bulgogi with a gochujang pear glaze, pickled radish and sesame.
Entrées
The main courses feature heartier options while balancing summer notes of citrus and lightly grilled proteins, including Sicilian Branzino with Yukon potato coins, garlicky escarole, lemon beurre blanc and Calabrian chili oil. The Truffled Filet of Beef is complemented with cauliflower caramelized fennel purée, mushroom butter, grilled asparagus and a truffled cognac cream demi-glace.
Desserts
Butlered desserts include Raspberry Hibiscus Bites—dipped berry cake, hibiscus tea gel and Chantilly—along with the Miso Caramel Cookie, which balances a salty-sweet caramel atop a lemongrass-infused shortbread. The Creamsicle Composition brings an air of nostalgia with sable cookies, sweet cream mousse, and blood orange gelée.
Cocktails
This summer, Abigail Kirsch will bring back refreshing and light cocktails including the Cucumber Wave with vodka, St-Germain, lemon juice and cucumber carpaccio; and a twist on a classic with the Hibiscus French 75, made with gin, prosecco, lemon juice and hibiscus syrup. The Rhubarb Paloma is a great option for tequila lovers, with ruby red grapefruit juice, rhubarb syrup and club soda.
Heartier Passings
Abigail Kirsch has also released menus aligned with small plates, named Heartier Passings. These offerings include Takeout Au Poivre, a miso flank steak and nori spice fries. Heartier Passings also includes butlered small plates including a Lobster & Caviar Cone with lemon pepper lobster salad as well as a Prime Rib Double with cheesy double patty, seared pork belly and Russian aioli.
Creative Stations
For events catered by Abigail Kirsch, guests will be able to build additional offerings from a variety of menu stations including The Art of Cannoli, an interactive station where guests can select a plain or chocolate shell and watch it filled to order with cream and garnished with toppings. Additional stations include the Big Apple Bao,with a selection of bao buns, and The Comfort of Cobbler,where guests can enjoy seasonal selections, kept warm in paella pans, finished with artisanal ice cream, sauces, and toppings.
Abigail Kirsch is a culinary collective of chefs, servers, producers and planners specializing in the art of gathering and the craft of connecting. The company was founded in the mid-1960s by Abigail Kirsch, one of the first women in the country to venture into a then male-dominated industry. Since then, she has spearheaded the rise of haute cuisine catering, setting exceptional catering standards at some of New York’s most iconic venues, including three exclusive properties: Tappan Hill Mansion in Tarrytown, New York; The Loading Dock in Stamford, Connecticut; and The Skylark in New York City. Championing culinary artistry, Abigail Kirsch’s chef-led team develops menu items with unexpected presentations that elevate the dining experience of their events.
