Acclaimed culinary artistry meets world-class mixology.
Masterful farm-fresh menus that defy clichés.
Vibrant menus tailored to dietary needs and traditions.
A masterclass in Hudson Valley hospitality
We believe wedding dining should rival the world’s finest restaurants. That’s why our entire culinary program is led in-house by Master Chef Craig Shelton. The kitchen is part of the venue, not an outside service added after you book.
To give you a taste of what’s possible:
The Prelude: A cocktail hour featuring delicate smoked salmon blini, vibrant fluke ceviche, and sizzling lamb chops.
The Main Event: A curated dinner of handmade pasta, wild salmon, or premium local grass-fed beef.
From the World’s Great Kitchens to Your Wedding Day
Chef Craig Shelton’s culinary journey began in his grandmother’s kitchen in Cognac, France, before leading him to the world’s most elite kitchens. He honed his craft at global landmarks like El Bulli, Jamin, and Le Bernardin, later spending two decades at The Ryland Inn pioneering the East Coast’s farm-to-table movement.
His career is defined by honors including:
James Beard Best Chef Medal
Four New York Times Four-Star Reviews
Forbes Five-Star Rating
Relais & Châteaux Grand Chef Title
Today, Chef Shelton brings that same discipline, imagination, and exacting standard directly to your wedding menu.
Obsessive sourcing. Uncompromised standards.
At Mountainville Manor, exceptional flavor begins at the roots. Our scratch kitchen is completely free of industrial seed oils. Instead, we rely exclusively on clean, nutrient-dense cooking fats: organic avocado oil, extra virgin olive oil, cold-pressed coconut oil, and grass-fed beef tallow.
We partner with independent Hudson Valley artisans to bring pristine ingredients straight to your plate:
Produce & Dairy: Great Joy Family Farm, Edgwick Farm, and Ronnybrook Farm
Foraged & Artisanal: Black Oak Mushrooms, Bread Alone loaves, and Catskill Provisions honey
Ingredients are chosen for seasonality, responsible sourcing, and exceptional flavor.
Make a lasting first impression with cocktail hour.
We don’t view the cocktail hour as a gap between events; it is the official first course of your wedding feast. Crafted to spark conversation and set an electric tone for the night, cocktail hour features five or six butler-passed hors d’oeuvres alongside attended display stations.
Passed Bites
- Smoked Salmon Blini: With crème fraîche, dill, and salmon roe.
- Fluke Ceviche: Long Island fluke with mango, scallion, and jalapeño.
- Filet Tataki: Seared petite filet with su-miso and scallion.
- Whipped Ricotta: Drizzled with local honey and Fresno chili.
- Gougère Soup Shooters: Foraged mushroom cream and fontina.
- Lamb Chops: Grilled with an aromatic Moroccan glaze.
- Beef Wellington: Decadent bites with foie gras and truffle butter.
Immersive Display Stations
Display stations can be built around your favorite flavors. Choose from hand-carved prime rib and Jamaican jerk pork shoulder, or curate a global spread: artisan Spanish tapas, Mediterranean mezze, rolled-to-order sushi, seasonal pasta, or an Asian street food cart.
“Their chef is an outstanding, award-winning chef who walked us through the menu and aided in our food selection choices.”
“As a vegetarian, I didn’t have to worry about any of the selections, and my (now) husband was able to enjoy wonderful dishes with meat as well. All of our guests raved about the food and the beauty of the property.”
-Krysten and William
Seasonal Menu Examples
These curated selections offer a glimpse into our wedding menus. Because our kitchen cooks in harmony with the local harvest, your final menu will reflect the peak of the Hudson Valley season and your personal selections.
Spring & Summer
First Course
Garden tomato salad with local burrata, spicy bush basil, tapenade, and aged balsamic vinaigrette
Second Course
Gemelli with sweet local corn, grape tomato, mushrooms, scallions, corn-butter sauce
Entrées
Shio-koji marinated wild salmon with Persian cucumber, jasmine rice, braised Japanese eggplant, and wasabi
or
Herb-roasted organic chicken with potato purée, glazed baby vegetables, spring onion, and brown butter jus
Wedding Cake
Parisian lemon cake with passion fruit filling
or
Dark chocolate cake with salted caramel
Fall & Winter
First Course
Local heirloom beets and Bosc pear with Edgwick Farm goat cheese, frisée, walnuts, and white balsamic vinaigrette
Second Course
Tagliatelle alla Bolognese with grass-fed beef, San Marzano tomatoes, and Parmigiano-Reggiano
Entrées
Pan-seared grass-fed ribeye with 12-hour root vegetable, creamed kale, red onion confit, Périgueux sauce
or
Herb-roasted organic chicken with roasted sweet potato, Brussels sprouts, apple-rosemary purée, and brown butter jus
Wedding Cake
Carrot cake with dulce de leche
or
Earl Grey cake with lavender-blueberry filling
Vegetarian, vegan, and gluten-free guests receive composed entrées, such as organic cauliflower steak with coconut purée, gingered carrots, and tikka masala sauce.
Signature Cocktails, Wine & Dessert
A world-class dining experience demands an equally exceptional finish. From hand-crafted mixology to custom-designed confectionery, we elevate the menu through the final hour.
Your wedding package includes two signature cocktails created around your personal tastes and the season. Our mixology program features house-made organic syrups and house-infused spirits:
Empress Gin and Lychee Gimlet
Empress gin, fresh lime juice, agave, lychee nectar
Lavender Lemonade
Wild Moon Lavender Liqueur, Tito’s vodka, fresh lemonade
Pretty in Pink
House-made strawberry-infused Tito’s vodka, strawberry puree, mint syrup, lemon juice, Prosecco
Spiced Fig Bourbon Sour
Four Roses Bourbon, spiced fig syrup, fresh lemon juice, aromatic bitters
Harvest Apple Martini
House-infused apple bourbon, Domaine de Canton ginger cognac, Hudson Valley apple cider, agave
Autumn Spiced Pear Martini
Ketel One vodka, Belle de Brillet pear & cognac liqueur, pear nectar, lemon juice, agave, and cardamom bitters
To further elevate your evening, couples can add customized wine pairings for main entrees or each course. Chef Shelton personally helps select labels based on the richness, acidity, and nuance of your custom dishes, rather than relying on standard critic scores alone.
Tiered wedding cakes are created by Denise Smith of My Daughter’s Cakes using real fruit, fine chocolate, and aromatic vanilla, with pairings chosen for flavor rather than decoration alone.
Sample pairings include:
Parisian Lemon with passion fruit
Dark Chocolate with salted caramel
Carrot Cake with dulce de leche
Earl Grey with lavender-blueberry
French Vanilla with chocolate hazelnut and raspberry
Cardamom Cake with toasted coconut
Chocolate Cake with whiskey affogato
Dessert can continue beyond the cake with miniature pastries, freshly baked cookies, premium coffee and tea, s’mores with house-made marshmallows, or a sundae bar with hot fudge, salted caramel, fruit, and candy.
The result is a complete final course, not a ceremonial slice of cake everyone abandons on the table.
Private Tours & Tastings
See the Estate and Taste the Menu
Tour the Manor, ceremony spaces, ballroom, porch, gardens, and reception areas with the team who will help shape your celebration.
Add a private tasting with a canapé, small four-course wedding meal, and cookie dessert, complimentary for two guests.
