Marco Polo Caterers
15 E. 15th St., nr. Fifth Ave.
212-647-1515
tocquevillerestaurant.com
Husband and wife Jo-Ann and Marco A. Moreira favor unusual, modern fare: artisanal-cheese displays and chic petits fours in lieu of wedding cake. They offer plated appetizers and desserts along with a buffet dinner (from $75).

Mark Fahrer Caterers, Inc.
378 Third Ave., nr. 27th St.
212-673-8725
markfahrer.com
Mark Fahrer is a master of creative Continental party food (e.g., baby lamb chops as hors d’oeuvre) and an old hand at international cooking (a favorite from Morocco is b’stilla—a pigeon, nut, and raisin pie). From $100.

Mood Food, Ltd.
263 W. 12th St., nr. Seventh Ave.
212-243-4245
Susan Tinker Boe has catered weddings for foreign heads of state and other discerning types, and is adept at cooking international fare. Pistachio-stuffed leg of lamb starred in one Persian feast; for a Hindu wedding, she offered a dosa bar, cardamom-crusted tuna, and a pistachio-flavored Taj Mahal cake ($200 and up).

The Movable Feast
284 Prospect Park W., nr. 18th St., Park Slope, Brooklyn
212-227-7755
movablefeastcatering.com
Since 1979, this outfit has done events for everyone from Paul Auster to Conan O’Brien and can plan menus that mix your own family recipes—such as Grandma’s wild-cherry pirogen for a homesick Polish bride—with dishes like miso-glazed sea bass and rosemary-crusted filet mignon with bordelaise sauce ($120–$190).

Olivier Cheng
12-16 Vestry Street, Ground floor
212-625-3151
ocnyc.com
These hands-on caterers work exceptionally closely with the couples who hire them. Billy Joel’s new wife, Katie Lee, worked so intimately with the company that she even created the first course for her event. They specialize in New American with French and Asian influences—think beef carpaccio with snow-pea shoots, Parmesan, and truffle oil, and mini truffled grilled-cheese sandwiches with celery relish. Prices from $225 for food, beverage, and staff.

The Raging Skillet
100 Park Ave., nr. 40th St., Ste. 1600
212-463-0872
theragingskillet.com
Couples with multiethnic dreams can count on the Raging Skillet. The culinary pros at this catering company draw from a wild array of global influences. For a Dominican groom and southern-belle bride, the menu included Cuban rice and beans and deep-dish mac and cheese ($90–$175).

Catering By Restaurant Associates
330 Fifth Ave., nr. 33rd St.
212-755-8300
restaurantassociates.com
Ambitious appetizers—like terrine of duck foie gras with fresh figs and a port-wine glaze—are R.A.’s specialty. Exclusive venues include the American Museum of Natural History and the Cooper-Hewitt National Design Museum ($150–$300 including alcohol).

Robbins Wolfe Eventeurs
521 West St., nr. Horatio St.
212-924-6500
robbinswolfe.com
Robbins Wolfe can do haute Hamptons or downtown funk with equal ease, and specializes in classics with a twist. Think chasseur of wild duck in Cabernet sauce with a chive-and-wild-rice pancake ($175–$250).

Saffron59
59 Fourth Ave., at 9th St.
212-253-1343
saffron59.com
Irene Khin Wong’s Southeast Asian fêtes come complete with palm leaves, kumquats, and star anise on the tables and waiters in bright silk sarongs. Highlights include steamed seafood shu mai with lobster, scallop, and sole, and pan-seared Chilean sea bass with rice paper and ginger slivers ($125–$350, including cake and alcohol).