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PASSED HORS D’OEUVRES

PASSED HORS D’OEUVRES

VEGETABLE

aged comte fritters with local pears, sweet onions and thyme

petite grilled cheese with cream of tomato soup sippers

baked artichokes with spinach, crispy sun chokes, basil and cumin salt

roasted new potatoes with truffled whole milk cheese, chives and chervil

crispy arancini with fontina, parmesan, lemon zest and black pepper

shaved autumn vegetable roll with rice noodles, mint, shallot, sweet soy and soft herbs

roasted squash bites with whipped mascarpone, brown butter, mint and aged balsamic

sautéed wild mushrooms with ricotta, chives and chervil on sourdough toast

truffle macaroni and cheese coins with cheddar, parmesan and béchamel

grilled flatbread with roasted mushroom, truffle aioli and micro greens

crispy mozzarella and tomato lollipop with shaved parmesan and basil

SEAFOOD

maine cold water crab cake with celeriac remoulade, mint and chervil

trout roe on poached violet potato with crème fraiche and dill

shrimp nachos in tortilla cups with guacamole, cilantro, and house made hot sauce

hawaiian yellowfin tuna with marinated olives, toasted garlic and dill

norwegian smoked salmon on golden potato galette with caperberries and dill

cumin spiced grouper taco in crispy corn tortilla with roasted beet relish and mint

autumn shrimp roll with carrot and cucumber, cilantro and lemongrass chili dip

beer battered fish-n-chips in a cone with herbal tartar sauce

POULTRY

organic free range chicken pot pie in a flaky homemade crust

truffle chicken salad on crispy toast with celery and radishes

grilled duck reuben with spicy russian dressing, gruyère and pickled cabbage

crispy chicken with house made hot sauce, celery and bleu cheese

poached chicken on a rice crisp with julienne pickled vegetables, chili emulsion and cilantro

petite chicken parmesan with fresh mozzarella, tomato and basil on garlic toast

crispy risotto with duck confit, pomegranate glaze, apple and herbs

smoked turkey with cranberry orange chutney on cornbread blini

southern fried chicken and waffles tossed with a spicy maple glaze

MEAT & GAME

petite croque monsieur with aged gruyere, béchamel and north country ham

broccoli bacon muffin with aged new york cheddar

roasted strip loin with wasabi whipped crème fraÎche and basil

sausage pigs wellington with whole grain mustard and pickled brussels sprouts

grassfed beef sliders with black truffle, fontina, frisée and chives on brioche

roasted beef tenderloin with golden pineapple mustard, basil and mint

spaghetti stuffed meatball with garlic crostini and shaved parmesan

braised beef short rib with bleu cheese fondue and apple in cream puff

bacon wrapped brussels sprouts with maple sherry glaze

meatloaf bites with mashed potatoes, brown gravy and green beans

SWEETS

crispy pumpkin pie dumpling on a stick

pineapple tart with vanilla cream and orange

petite linzer torte tower with raspberry jam and crunchy sugar crystals

mini black forest opera cake with black cherry jam and chocolate tuile

pavlova cup with pastry cream and fresh passion fruit

chocolate truffle tart in chocolate shell with crunchy chocolate pearls

cranberry chantilly cream on petit toasted shortcake

cheesecake bites with chocolate and caramel

brown sugar baked apple pie topped with cinnamon whipped cream

relish holiday rum fruit and nut cake

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