Comfort Fare

Something about a winter wedding just makes you want to eat brick-oven pizza and French-onion grilled cheese.

• By Lauren Schwartzberg

(Photo: Bobby Doherty)

Catered by Neuman’s Kitchen

Appetizer: French-onion grilled cheese with beef broth.
Main: Smoked rib-eye roast with celery root and fennel gratin.

(Photo: Bobby Doherty)

Catered by Abigail Kirsch

Appetizer: Crispy eggplant topped with heirloom-tomato burrata caprese and basil-Parmesan risotto.
Main: Cabernet demi with bourguignon mirepoix, kabocha- squash mash, roasted root vegetables and crispy lardons.

(Photo: Bobby Doherty)

Catered by Sweet Basil

Appetizer: Pimento mac ’n’ cheese with crispy pancetta streusel.
Main: Stout-braised veal osso buco with spaetzle and crispy Brussels sprouts.

(Photo: Bobby Doherty)

Catered by Marcia Selden

Appetizer: Shrimp and cheese grits with a cheddar-bacon biscuit.
Main: Fried cornflake chicken and enhanced Eggo waffles with smoky sriracha maple syrup.

(Photo: Bobby Doherty)

Catered by Roberta’s

Appetizer: Famous original pizza with tomato, mozzarella, caciocavallo, chile flakes, and oregano.
Main: Deconstructed smoked-Sasso chicken potpie with goat-butter crust, hen of the woods mushrooms, pickled currants, and confited onion.

(Photo: Bobby Doherty)

Catered by Harbor Club at Prime

Appetizer: Parmesan gnocchi.
Main: Roasted chicken with fingerling potatoes and roasted wild mushrooms.

(Photo: Bobby Doherty)

Catered by The Cleaver Co.

Appetizer: Parsnip soup with fried spices.
Main:Roasted leg of lamb with fig-and-lavender marmalade.

(Photo: Bobby Doherty)

Catered by Union Square Events

Appetizer: Ratatouille with niçoise olives, tomatoes, eggplant, and squash.
Main: Vegetable lasagna with mushroom, kale, Parmigiano-Reggiano, truffles, sweet potato, and celery root.