COCKTAIL PARTIES
Signature Hors d’oeuvres
Citrus cured gravlax on corn blinis with fresh dill
Tuna tartare and avocado on sesame-miso tuiles
Vietnamese rice paper rolls with spiced shrimp and hoisin reduction
Apricot chutney and candied walnuts on roquefort shortbread
Greenmarket vegetable caponata on parmesan spoons
Truffled wild mushrooms on sautéed risotto cakes
Fennel, tomato and black olive pissaladiere
Artisinal chevre and lemon thyme tartlets, cranberry coulis
Aubergine croque monsieur triangles, green olive tapenade
Saffron potato boxes filled with asparagus and enoki mushrooms
Moroccan chicken in phyllo with cinnamon, cardamom and coriander
Curried chicken beggar’s purses with toasted coconut
Filet of beef and ginger cream on homemade pumpkin bread
Duck spring rolls with a passion fruit sweet and sour sauce
Prosciutto di Parma on fig pancakes with mascarpone
Specialty Cocktails:
Blood orange martinis
Mango-ginger martinis
Pear-almond martinis
Pink lemonade martinis
Asian southsides
Mojitos
Raspberry-passion fruit mojitos
White peach dacquiris
Prosecco with clementine and cassis
Passed Sweets:
Dark chocolate & white chocolate truffles
Pistachio Madeleines
Raspberry financiers
Florentine almond triangles
Bittersweet chocolate sacher rounds
Praline pecan tarts with whipped cream
Candied orange peel dipped in chocolate
Devil’s food cupcakes
Mini strawberry shortcakes
Meringues with lemon curd
Homemade marshmallow hearts
Entertaining Ideas Catering
