Hors d'oeuvres
Stuffed Zucchini Blossoms
pan seared flowers stuffed with smoked tomato and herbed goat cheese
Polenta with Compote
ricotta polenta cake with strawberry-pear compote and white truffle honey
Polenta (Seasonal)
ancho barbeque pulled pork with rosemary polenta and bruleed candy corn
Rosemary Skewered Duck
grilled duck skewers with pomegranate mole sauce and avocado mousse
Spaghetti Squash Pancakes
short stack squash pancakes with lemon-basil farmer's cheese and pinenuts
Root Vegetable Blini
root vegetable latkes with smoked salmon salad and radish tzatziki
Endive Cradles
An elevated Belgium version of that endive-cranberry-beet-blue cheese thing everyone does
Ahi Tuna Rice Rolls
coriander seared tuna with cucumber, avocado, pomegranate seed, mint and pea shoots, paired with mango sweet chile sauce
Japanese Sushi
the freshest sustainable fish available served as maki, nigiri, pops and sashimi
Latin Sushi
soffritto cooked rice with grilled pork belly, plantain, papaya, aji amarillo and guacamole
Italian Flatbreads
olive oil flatbread with white bean puree and vegetable caponata
Pancetta-Chipollini-Date
pancetta cracker with balsamic roast chipollini onion, date puree, shaved piave cheese and greens
Lobster, Sunchoke and Roasted Tomato Bisque
chilled bisque smoked table-side with vanilla and applewood
Beef Empanadas
seared Angus beef with arugula, caramelized onion and blue cheese
Grilled Vegetable Empanadas
grilled vegetables with smoked lentils and queso fresca
Banana Pastry Bundle
pouches filled with cinnamon roast banana, dulche de leche, dark chocolate and sea salt
BBPCB
mini black bean-pasilla chili burgers with pickled red onion and guacamole
Tarte Tatin
wild mushrooms, herbs, and gruyere cheese on puff pastry baked upside down
Vegetable Frittata
eggs, broccoli, caramelized onion and NYS cheddar baked in a potato crust
Field Greens Vol-au-Vent
a one bite salad of smoked white fish, apple and buttermilk dressing
Masa Madeleines
roasted corn and aged cheddar cornbread with jalapeno crème friache
Grilled Pumpkin Bites
grilled, prosciutto wrapped cider poached pumpkin with balsamic syrup and Manchego cheese
Rice Canapés
blended rice cooked in cherry juice, rolled in fruit powders and wrapped with shaved poached fruit
Samosas
flaky pastry with roasted cauliflower, potato, peas and lemon grass curry
Chicken & Waffles
sweet potato waffles with maple roast chicken salad
Mixed Beet Salad
cheese tuile shell with dressed golden and red beets, apple, frisee lettuce and chevre cheese
Haricot Vert Bundles
green beans, basil, tomato and smoked gouda cheese wrapped in puff pastry
Stuffed Crimino Mushrooms
baby portobella mushrooms stuffed with sweet and sour vegetables, ginger and red miso
Tartines
toasted bread with pumpkin, berry or quince preserves and ricotta salata cheese
Japanese Kabobs
Wagyu beef, eggplant and portabella yakimono with hoisin demi glace
Dolmas (Stuffed Grape Leafs)
seasoned turkey with olives, roasted garlic and kasseri cheese
Tuna Tartare
spice cured tuna gravlax salad on pumpernickel flatbread
Seafood Ceviche
scallops with pico de gallo and fresh squeezed lime
Shrimp Ceviche
lightly poached shrimp served in shot glasses with tomato gazpacho
Fruit & Cheese Skewers
familiar and foreign cheeses paired with fruit to enhance the flavor profiles
Pita Fries
toasted pita fries with white bean-sundried tomato hummus and olive plate
Potage
seasonal soup prepared for practical party consumption
Unrestricted Cheesecake
vanilla, chocolate and citrus cheesecakes served free form with fruit puree
Upside Down Cake
individual ginger-pear upside down cake with vanilla bean sauce
Apricots Cobbler
individually stuffed apricots with streusel, cinnamon-sugar and vanilla
Carrot Cake Napoleons
layers of cinnamon-ginger mousse with carrot cake and fresh fruit
Cereal Ice-Creams
golden graham, fruit loops, kix and pretzel ice-creams served on dry ice sheets
pan seared flowers stuffed with smoked tomato and herbed goat cheese
Polenta with Compote
ricotta polenta cake with strawberry-pear compote and white truffle honey
Polenta (Seasonal)
ancho barbeque pulled pork with rosemary polenta and bruleed candy corn
Rosemary Skewered Duck
grilled duck skewers with pomegranate mole sauce and avocado mousse
Spaghetti Squash Pancakes
short stack squash pancakes with lemon-basil farmer's cheese and pinenuts
Root Vegetable Blini
root vegetable latkes with smoked salmon salad and radish tzatziki
Endive Cradles
An elevated Belgium version of that endive-cranberry-beet-blue cheese thing everyone does
Ahi Tuna Rice Rolls
coriander seared tuna with cucumber, avocado, pomegranate seed, mint and pea shoots, paired with mango sweet chile sauce
Japanese Sushi
the freshest sustainable fish available served as maki, nigiri, pops and sashimi
Latin Sushi
soffritto cooked rice with grilled pork belly, plantain, papaya, aji amarillo and guacamole
Italian Flatbreads
olive oil flatbread with white bean puree and vegetable caponata
Pancetta-Chipollini-Date
pancetta cracker with balsamic roast chipollini onion, date puree, shaved piave cheese and greens
Lobster, Sunchoke and Roasted Tomato Bisque
chilled bisque smoked table-side with vanilla and applewood
Beef Empanadas
seared Angus beef with arugula, caramelized onion and blue cheese
Grilled Vegetable Empanadas
grilled vegetables with smoked lentils and queso fresca
Banana Pastry Bundle
pouches filled with cinnamon roast banana, dulche de leche, dark chocolate and sea salt
BBPCB
mini black bean-pasilla chili burgers with pickled red onion and guacamole
Tarte Tatin
wild mushrooms, herbs, and gruyere cheese on puff pastry baked upside down
Vegetable Frittata
eggs, broccoli, caramelized onion and NYS cheddar baked in a potato crust
Field Greens Vol-au-Vent
a one bite salad of smoked white fish, apple and buttermilk dressing
Masa Madeleines
roasted corn and aged cheddar cornbread with jalapeno crème friache
Grilled Pumpkin Bites
grilled, prosciutto wrapped cider poached pumpkin with balsamic syrup and Manchego cheese
Rice Canapés
blended rice cooked in cherry juice, rolled in fruit powders and wrapped with shaved poached fruit
Samosas
flaky pastry with roasted cauliflower, potato, peas and lemon grass curry
Chicken & Waffles
sweet potato waffles with maple roast chicken salad
Mixed Beet Salad
cheese tuile shell with dressed golden and red beets, apple, frisee lettuce and chevre cheese
Haricot Vert Bundles
green beans, basil, tomato and smoked gouda cheese wrapped in puff pastry
Stuffed Crimino Mushrooms
baby portobella mushrooms stuffed with sweet and sour vegetables, ginger and red miso
Tartines
toasted bread with pumpkin, berry or quince preserves and ricotta salata cheese
Japanese Kabobs
Wagyu beef, eggplant and portabella yakimono with hoisin demi glace
Dolmas (Stuffed Grape Leafs)
seasoned turkey with olives, roasted garlic and kasseri cheese
Tuna Tartare
spice cured tuna gravlax salad on pumpernickel flatbread
Seafood Ceviche
scallops with pico de gallo and fresh squeezed lime
Shrimp Ceviche
lightly poached shrimp served in shot glasses with tomato gazpacho
Fruit & Cheese Skewers
familiar and foreign cheeses paired with fruit to enhance the flavor profiles
Pita Fries
toasted pita fries with white bean-sundried tomato hummus and olive plate
Potage
seasonal soup prepared for practical party consumption
Unrestricted Cheesecake
vanilla, chocolate and citrus cheesecakes served free form with fruit puree
Upside Down Cake
individual ginger-pear upside down cake with vanilla bean sauce
Apricots Cobbler
individually stuffed apricots with streusel, cinnamon-sugar and vanilla
Carrot Cake Napoleons
layers of cinnamon-ginger mousse with carrot cake and fresh fruit
Cereal Ice-Creams
golden graham, fruit loops, kix and pretzel ice-creams served on dry ice sheets