SEAFOOD

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Roasted beausoleil oysters with Vidalia onion marmalade

 
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Classic crab cakes topped with lemony crème fraiche

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Corn and crab hush puppies with pickled green tomato tartar sauce

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Lemon shrimp with spicy remoulade sauce

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Seared scallops with rosemary-bacon marmalade

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Tuna crudo on a rice puff with cucumber and lemon

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Lobster and potato croquettes with tomato jam

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Whitefish salad and cranberry on Melba toast

 
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Smoked salmon on nori chip with wasabi tobiko and micro chives


MEATS

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Savory foie gras macaron

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Duck confit croustades with microgreens

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Miniature lamb meatballs with yogurt-mint sauce

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Smoked chicken on corn cake with tomato “jam” and braeburn apple chip

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Crispy chicken ravioli with basil-walnut dipping sauce

 
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Chicken rillettes, toasted brown bread with capers and mustard

 
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Beef, balsamic, and herbed cheese on pretzel bread crostini

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Chicken with porcini mushrooms in endive petals with winter fruit compote

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Smoked duck, citrus-olive relish on a sweet potato chip

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Miniature grilled cheese with prosciutto, fontina, and basil

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Mini buttermilk biscuit with bacon, green tomato, and pimento cheese

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Fried chicken Japanese style with Kewpie mayonnaise

 
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Steak tartare on a potato wafer

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Beef short ribs braised in Long Island Merlot on Bloominghill Farm polenta round


VEGETARIAN

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Puffed potatoes with black truffle mayonnaise

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Brussels sprouts stuffed with black truffle mashed potatoes

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Buffalo fried cauliflower with Jasper Hill blue cheese dipping sauce

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Herb and leek frittatas with cucumber-walnut yogurt

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Butternut squash tartlets with cranberry-sage chutney

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Savory cannoli with whipped goat cheese and pistachio

 
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Wild mushroom ragout on goat cheese polenta

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Kale Caesar salad in a parmesan cup

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Saffron arancini with basil pesto

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Pizettes with shaved Brussels sprouts, mozzarella, black pepper, truffle oil

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Chickpea “french fries” with lemon-herb aioli

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Pizettes with Brooklyn ricotta caramelized onions, and salt cured olives

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Trio of deviled quail’s eggs—classic, beet pickled, and “Caesar salad”

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Avocado, ricotta salata, and pickled mustard seeds on onion crostini


SWEETS

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Warm chocolate bread pudding bites

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Dark chocolate pudding with whipped crème fraiche and candied violets

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Lemon olive oil bars with basil sugar

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Vanilla bean panna cottas with pomegranate and gingerbread

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Chocolate-hazelnut mousse in edible pretzel spoon

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Trio of miniature fruit tarts in seasonal flavors—apple streusel, pecan and cranberry, and pumpkin-bourbon

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Warm sticky toffee pudding bites

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Miniature ricotta donut holes with bourbon-caramel dipping sauce

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Salted chocolate tart with sugar crunch

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Macaroons in Autumn or Winter flavors such as Earl Grey, caramel, coffee, dark chocolate, and vanilla



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Green tea cake with white chocolate buttercream