When the scope of a function requires a lot of mingling and talking, the butlering of hors d’ouerve allows the guests to eat while still enjoying conversation with others. The addition of stations is used to supplement these items when the function is set during a meal-time hour.

BASIC COCKTAIL PARTY

Lobster Beggar Purse

Sashimi Tuna, Carrot, and Sesame Lavosh

Sugar Cane Shrimp with Pomegranate Ponzu

Seafoof Bisque in a Saki Cup

Seared Beef with Yorkshire Pudding

Vietnamese Beef Skewer with Spicy Peanut

Duck Beignet with Portwine Dip

Bacon Wrapped Date with Gorgonzola and Aged Balsamic

Tandoori Chicken Profiterole

Goat Cheese, Potato, Onion Tartlet

Falafel Crusted Portabello with Harissa

Asparagus & Filo Cheese Straw

$23.50 per person

 COCKTAILS  with  STATIONS

BUTLERED

Ocean Trio

Coconut Shrimp with Guava

Miniature Crabcakes with Pommeroy

Smoked Duck, Spicy Melon, Asparagus Puree in Rice Spoon

Seared Fillet, Gorgonzola, Portabello, Crispy Onion Wrap

Buffalo Chicken in a Blanket

Wild Mushroom Purse

Goat Cheese Cigar

Mozzarella Pearl and Tomato Tartlet

STATIONS

Satays of Beef, Chicken Tuna,  and Mushroom  with a Playground of Dipping Sauces

A Fiesta of Guacamole, Pico de Gallo,  Quesadillas, Empanadas, Tortillas and  Ceviches

$32.50 per person

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