Sample Menus – Cocktail Party

Cocktail Party

Hors d’Oeuvres: Choose Five to Eight

  • Wild Mushroom Spring Rolls
  • Poached or Seared Shrimp with Red Ginger Barbecue Sauce
  • Florence Fabricant’s Asian Grilled Shrimp
  • Butterfly Shrimp
  • Shrimp Toast
  • Miniature Crabcakes or Lobster Cakes
  • Seared Tuna with Cucumber and Daikon / Ginger Wasabi Dipping Sauce
  • Charred Sesame Chicken
  • Marinated and Grilled Chicken Breasts on Skewers
  • Walnut Chicken
  • Sichuan Steak au Poivre Open Faced Sandwiches
  • Barbecued Cantonese Spareribs
  • Barbecued Short Ribs of Beef
  • Shao Mai (steamed dumplings with a choice of fillings: seafood,veal and chicken, or pork and shrimp) with Coriander and Spicy
    Dipping Sauce
  • Goat Cheese Wontons
  • Pearl Balls
  • White Bean or Tomato Bruschetta
  • Smoked Salmon Rolls with Creme Fraiche and Chives
  • Salom Rillettes (Eric Ripert, Le Bernardin)
  • Stuffed Cherry Tomatoes with Yogurt and Chick Peas
  • Stuffed Mushrooms
  • Choice of the following served in Endive Leaves:
  • Lentil and Goat Cheese Salad
  • Antipasto Salad
  • Black Bean, Corn and Tomato Salad
  • Lobster or Shrimp Salad
  • Marinated and Skewered Mozzarella with Oven Roasted Tomatoes & Peppers
  • Marinated and Grilled Skewered Vegetables (outdoor parties)
  • Hunan Roasted Peppers
  • Choice of three dips with basket of Crudités
  • Dill and Cheese Scones with Ham and Honey Mustard
  • Choice of the following on Toast Rounds:
  • Chino Caponata
  • Salmon Rillettes (Eric Riperts of Le Bernardin recipe)
  • Herb Goat Cheese with Roasted Vegetables served on Crouton