Four menus inspired by desserts featured in Brides magazine—plus a bonus recipe

Seaside Celebration

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,

The menu
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,

Read the full story in Brides magazine, on newsstands now.