Spring Cocktail Party

Bar Snacks

Marinated olives, preserved lemon

Spiced nuts with harissa

 

Passed Appetizers

Spring onion arancini with fontina, green garlic confit, Maldon salt

Smoked salmon with everything brioche, shaved radish, cucumber, creme fraiche, capers

Beef carpaccio, cured egg yolk, pickled shallots, micro arugula, truffle oil, crostini

 

Stationary Appetizers

Hummus with sumac and Persian flatbread

Fava bean crostini with mint and shaved pecorino

Grilled baby artichokes with meyer lemon aioli, shaved celery and castelvetrano olives

Fennel and citrus marinated salmon skewers with zhug

Chicken roulades, green olive and preserved lemon relish

Lamb merguez meatball with labneh and toasted pistachios

 

Passed Dessert 

Ginger sesame blondie bites

Chocolate dipped biscuits

Marzipan crescent cookies

Interactive Summer Cocktail Party

Passed appetizers

Avocado toasts, oven roasted cherry tomatoes, dukkha, mint

Zucchini latkes with parmesan, scallions, and crème fraiche

BLT – smoked pork belly, tomato jam, aioli, baby gem

 

Interactive Wall

Burrata, prosciutto, grilled pressed peaches, sweet 100 cherry tomatoes,

basil, marcona almonds

 

Live Crudo Station:  Composed by chefs to order

Halibut crudo, sweet 100’s, corn, chives, lemon, extra virgin olive oil

Salmon crudo, avocado, shaved radish, compressed cucumber, nori

 

Dessert Station 

Hibiscus Pavlova, lime crème, mixed berries

Psychedelic macarons

Chocolate pot de creme, crunchies

Fall Cocktails - Round the World

Charcuterie Grazing Station

Fra’Mani -Nduja, Capicola, Nostrano, Salametto, Prosciutto, Toscano, Gentile

Cornichon, pickled vegetables, whole grain mustard, baguette

 

Peruvian Station

Corn, mushroom and green onion empanadas with pepper jack cheese

Savory beef and tomato empanadas with charred scallion dip

Bass ceviche, leche de tigre, citrus, red onion, sweet potato

 

Asian Station

Asian lettuce wraps

Choice of lemongrass quinoa patties, Korean short ribs, spicy sesame seed chicken

Served with toasted peanuts, pickled cucumbers, sriracha, kimchi sweet chili sauce

 

Latin Station

Tostada station with chicken tinga or chili verde pork

Served with roasted tomato salsa, guacamole, cotija and chili lime slaw

 

Dessert Station

Pumpkin chocolate brownies

Autumnal caramel popcorn

Apple fritters

Winter Cocktail Party

Passed Appetizers 

Spiced poached persimmons, fromage blanc, pistachio brown butter shortbread

Seared duck breast, kumquats, pickled mustard seeds, celery root puree

Smoked trout salad, lemon, chives, tarragon, radish, potato crisp

Crab cakes, remoulade, Espelette

 

Stationary Appetizers

Fall vegetable crudité platter with buttermilk herb dip

Bacon and swiss chard savory tartlet, gruyere and garlic

Mini roast beef sandwiches, arugula, horseradish cream, soft rolls

Classic poached prawns, lemon aioli, smoky cocktail sauce, lemons

Deviled eggs, bacon crumble

Savory madeleines

 

Passed Dessert 

Chocolate peppermint creme tartlet

Coffee walnut financiers