The dessert: Citrusy mousse and passion fruit puree topped with a sunny cookie and shortbread "sand" to sprinkle on top. By Will Goldfarb, Room 4 Dessert, nyr4d.com
Cocktail: Pomegranate martini
Salad: Grilled watermelon with tomato and basil
Main Course: Half Maine lobster with tropical fruit relish or chicken turnovers with smoked tomato salad, both served with sweet corn and warm sweet potato salad
By Chef Andri Tscharner, Shutters on the Beach, shuttersonthebeach.com
Read the full story in Brides magazine, on newsstands now.