SEAFOOD

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Roasted beausoleil oysters with Vidalia onion marmalade

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Seafood salad on black pasta cake with marinated tomatoes

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Saffron shrimp with green gazpacho sauce

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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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Heirloom cherry tomatoes stuffed with peekytoe crab

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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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Savory macaron with smoked salmon and dill

 
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Smoked salmon on nori chip with wasabi tobiko and micro chives


MEATS

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Prosciutto wrapped peaches on rosemary skewers

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Duck confit croustades with microgreens

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Miniature lamb meatballs with yogurt-mint sauce

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Sticky chicken skewers with truffle honey, balsamic, and herbes de Provence

 
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Buttermilk biscuit with apricot, burrata, country ham, and arugula

 
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Beef, balsamic, and herbed cheese on pretzel bread crostini

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Chicken with porcinis and summer fruits in endive petal

Smoked duck on sweet potato chip with rhubarb and ginger

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Miniature grilled cheese with prosciutto, fontina, and basil

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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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Artichoke, basil, and pine nut cheese cake

 
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Flatbread with basil, Salvatore Brooklyn smoked ricotta, and pistachio pesto

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Chickpea “french fries” with lemon-herb aioli

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Zucchini fritters with green garlic aioli

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Savory cannoli with whipped goat cheese and pistachio

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Wild mushroom tarte tatins

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Miniature fried green tomato with pimento cheese

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Kale Caesar salad in a parmesan cup

 
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Arancini with tallegio and ramp pesto

 
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Edamame hummus with black truffle on jicama crouton

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Eggplant caponata in cucumber cups

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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

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Fried burrata with spicy tomato sauce


SWEETS

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Trio of miniature fruit tarts in seasonal flavors



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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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Buttermilk panna cotta with rhubarb gelee

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Chocolate-hazelnut mousse in edible pretzel spoon

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Hand pies choose two flavors: balsamic fig; almond butter and dark chocolate; ricotta and amarena cherry; strawberry-rhubarb; brown sugar-pecan

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Almond- peach brioche bread pudding bites

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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 bourbon sugar crunch

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French macarons in Summertime flavors—wild strawberry, blueberry, dark chocolate, and vanilla bean



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Green tea cake with white chocolate buttercream

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Tiny strawberry shortcakes with local honey