COVID-19 Update

Our Sidewalk Garden Café & Retail Store is Open

Curbside Pickup is Always Available

To order and have your food Packed & Ready To Go:

  1. View our Menus
  2. Order and pay online or call us at (914) 238-8833
  3. Call when you arrive and your bags will be brought out to the curb

Online orders must be placed before 1 pm the prior day.

Our current hours are Monday - Saturday 9:00 am to 4:00 pm.

View Monday Daily Menu

Weddings & Events

As New York's premiere boutique caterer, Susan Lawrence is unique in its approach to event planning and party design.

With three decades of experience, we truly understand how to throw a party.

Our stunning food and design presentations, impeccable attention to detail and sophisticated culinary style provide a truly personalized and quality experience. Let us take care of it all so you can be a guest at your own event.

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Wednesday Daily Menu
Please place your online orders by Tuesday, August 11 at 2:00 PM
For pick up on
Wednesday, August 12
Dinner Solved: Complete Family Dinners for Tuesday, August 11, 2020
Please place your online orders by Monday, August 10
at 1:00 PM
A Spanish Tapas Dinner
Dinner Solved: Complete Family Dinners for Wednesday, August 12, 2020
Please place your online orders by Tuesday, August 11
at 1:00 PM
An Italian Trattoria Dinner
Dinner Solved: Complete Family Dinners for Thursday, August 13, 2020
Please place your online orders by Wednesday, August 12
at 1:00 PM
A Classic All-American Summer Dinner
Labor Day Weekend
Please place your online orders by Thursday, September 03
at 1:00 PM
Closed Sunday, September 6th & Monday, September 7th
Latest News
Dream Wedding

We have all the inspiration you need for your dream wedding: Fabulous venues, tent design, stunning table settings, incredible food and impeccable service. With the premier Event Planning & Fine Catering services of Susan Lawrence, a perfect and delicious wedding will be a stress free and glorious occasion. Please visit our wedding and event galleries for a glimpse of the beautiful designs and attention to detail that is brought to every Susan Lawrence event. 

In the meantime, enjoy our Gourmet Market where you will find delicious comfort food that will warm you up on those cold winter days.  As always, our delicious preparations are given a special emphasis on healthy, organic and quality foods.  

As the region's premier Wedding and Event Company, let us take care of ALL the details. for your Summer Barbecues, Graduation Celebrations and Family Gatherings.  We can make your party not only stress free but a truly remarkable occasion. Our unique space is also available for Private Events, Celebration Dinners & Cocktail Parties.

Mark's Journal
FRIED DEVILED EGGS: A Secret Recipe Revealed...

From the Chef’s Kitchen: 

After thousands of requests, here at last is the recipe for my latest creation: Fried Deviled Eggs for you to enjoy. With Susan Lawrence closed on Sundays I thought it would be a really fun idea to share recipes from my own kitchen where many of the ideas for the store originate. It is our “test” kitchen and I hope you enjoy this and create some deliciousness of your very own!  You can see this recipe with step by step pictures on our Facebook page @susanlawrencecatering

I have often thought about elevating the much revered classic deviled egg to a culinary WOW - and inspiration came last week when I created Fried Deviled Eggs for a group of very special food-loving guests. The combination of a crispy fried exterior and a cool smooth creamy filling, with just a touch of piquant spiciness, makes them a truly extraordinary deviled egg experience. Of course, use the very best farm raised eggs with those rich deep colored yolks. The result is impressive, but these are actually easy to make once you master the various steps involved. Truly a bite of heaven and devilishly good...
Makes 16 halves. 


8 large farm raised eggs, chilled. (these are available daily at Susan Lawrence from a farm upstate) 
2-3 additional large eggs, beaten 
1/3 c mayonnaise  
1 T Dijon mustard  
1 t lemon juice  
1/2 t Worcestershire sauce  
1/4 t salt  
1/8 t ground black pepper  
1/2 t sriracha or tabasco 
1/4 t paprika 
3/4 c all purpose flour  
1 c panko bread crumbs
3/4 c garlic & herb seasoned bread crumbs
5 c canola oil 
Pastry Bag & Star Piping Tip 

To Make Perfect Hard Boiled Eggs
Fill a 4-quart pot with 2 quarts of water. Bring to a full boil. With a slotted spoon or mesh strainer carefully add the 8 cold eggs to the boiling water. Reduce to simmer and cook for 12 minutes. Remove eggs and immediately shock in a large bowl of ice water. When the eggs are cold, crack and peel using the cold water to facilitate shell removal. Dry the eggs thoroughly with paper towels and set aside. 

To Make the Egg Filling
Trim off a thin piece off the end of each egg. Then cut each egg in half at the center (not lengthwise as normally done). They will stand like little egg cups. Carefully remove the yolks from each egg half. In bowl of food processor, add the yolks and all the little egg white end-trimmings. Add the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, salt, pepper, sriracha and paprika. Blend until smooth being sure to scrape down the sides with a spatula to make sure everything is well blended. Adjust seasoning to taste. Place all the filling in a pastry bag fitted with a star piping tip and set aside. 

To Make Crumb Mixture & Coating the Eggs
Whisk the three eggs. Mix together the seasoned bread crumbs and panko bread crumbs. Set up three plates or bowls, one each for the flour, eggs and seasoned bread crumbs. Carefully dredge the egg cups in the flour, then the egg mixture and then the seasoned bread crumbs. Make sure the egg cups are thoroughly coated, inside and out, with each of the ingredients. Set aside.

To Fry & Finish the Deviled Eggs  
Pour 5 cups of canola oil into an 8” diameter 4-quart pot. Heat the oil to 350-375 degrees. Fry in batches until golden brown (just a minute or two) using a mesh strainer to carefully lower and remove the eggs from the frying oil. Transfer to a plate lined with paper towels and immediately sprinkle while still warm with Maldon sea salt. When just cool enough to handle (luke warm but still crispy) pipe the egg yolk mixture into the center of each egg cup. Sprinkle lightly with paprika and a little more Maldon sea salt. Serve immediately. I use whatever fresh herbs I have in the garden to garnish the eggs or the platter: fresh chives, nasturtiums, flowering thyme, rose petals, etc. 

Do Ahead Tips:
Much of this can be done and cleaned up ahead of time - so if you are serving guests it can be set up in a simple and organized fashion. The eggs can be cooked and peeled the day before - just keep them tightly covered in the refrigerator. The filling can be made several hours before serving. Just place the filled pastry bag in the refrigerator and it will be ready when you need it. You can coat the egg cups in the bread crumb mixture up to an hour before - just leave at room temperature. But it is essential that the egg cups are fried just before serving so your guests get the full effect of the crunchy warm exterior and the creamy deviled egg filling. It’s best if the filling is not ice cold when you pipe it into the warm egg cups.

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