Hors D'oeuvres menu for cocktail parties
Nine complete menus, written out in full — from cocktail-party bites to five-course tasting dinners.
Cocktail Party Menu
Nine complete menus, one per occasion — pick a starting point and Chef Tony customizes from there.
Mini Korean Short Rib Tacos
Pickled Onion Cilantro Slaw
Tuna Tartare on a Fried Wonton
Mango Salsa, Avocado Wasabi Aioli, Tamari Reduction
Mini Truffle Grilled Cheese Bites
Tomato Bisque Shooters
Coconut Shrimp
A Lemongrass Thai Chili Sauce
Mini Crab Cakes
Smoked Chili Remoulade
Italian Ricotta Pork Meatballs
San Marzano Tomato Sauce, Parmesan
Broiled Oyster, Bacon, Garlic, Spinach
Pernod Reduction Pecorino Romano
Raw Oysters
Blueberry Mojito Mignonette
Lamb Chop Lollipops
Fig Balsamic Glaze
Buffalo Chicken Slider
Blue Cheese, B&B Pickles
Steak Tartare Crostini
Capers, Lemon Garlic Aioli
Candied Bacon Deviled Eggs
Caramel Miso Chicken
Grazing Table with Cheeses, Fruit, Crackers, Sliced Meats, Nuts, Pickles
Goat Cheese Prosciutto Flatbread
Caramelized Onions, Roasted Garlic Cream, Arugula, Hot Honey
Chorizo and Manchego Empanadas
Tomato Vanilla Jam
Smoked Bacon Wrapped Scallops
Basil Pesto
Baked Brie and Berries in Phyllo
Raspberry Couli
Prosciutto Wrapped Tomato Mozzarella Skewers
Basil, Balsamic
Roasted Poblano Chimichurri Steak Skewers
Fried Duck Wontons
Scallion Cream Cheese, Spicy Hoisin Plum Sauce
Garlic Roasted Shrimp
Chipotle Cocktail Sauce
Mini Lobster Rolls
Stuffed Cremini Mushrooms
Spinach, Roasted Red Peppers, Ricotta, Pine Nuts
Sample Dinner Party Options
Nine complete menus, one per occasion — pick a starting point and Chef Tony customizes from there.
Apps
Herb Crusted Scallops
Pickled Beet and Red Cabbage Slaw. Beet Burre Rouge. Horseradish Parsnip Puree.
Roasted Pork Belly Flatbread
Gorgonzola Cream Sauce, Caramelized Pineapples, Smoked Mozzarella. Arugula, Hot Honey
Lobster Chorizo Crab Cake
Smoked Chili Aioli, Tomatillo Relish
Lamb Chop Lollipop
, Roasted Roma Tomatoes, Herb Polenta, Fig Balsamic Reduction
Warm Burrata with Roasted Garlic and Tomatoes
Basil Oil, Balsamic Reduction
Salad
Beets and Burrata with Strawberries, Candied Cashew
Raspberry White Balsamic Vinaigrette
Greek Salad with Hummus
Marinated Heirloom Tomato and Cucumber, Pickled Onion, Crunchy Pita Noodles, Feta Cheese
Arugula Salad with Mandarin, Roasted Almonds
Shaved Manchego Cheese. Fennel. Citrus Peppercorn Vinaigrette.
Ceviche Spinach Salad
Citrus, Tomato, Corn, Jalapeño. Lemongrass Honey, Mango Salsa, Chipotle Cilantro Dressing, Avocado, Tortilla Strips
Entree
Apple Cider Scallops
Roasted Butternut Squash Purée, Fried Brussels. Apple Cider Reduction. Pickled Mushrooms. Bacon
Sous Vide Chicken Roulade, Sundried Tomato, Spinach, Goat Cheese
Lemon Garlic Burre Blanc. Asiago Polenta. Broccolini
Parmesan Crusted Sea Bass
Tomato Saffron Jus. Roasted Fennel and Leeks
Peppercorn Crusted Filet, Gorgonzola Butter, Fried Shallots
Pommes Purée, Coffee Bacon Jam. Haricot Verts.
Furikake Crusted Swordfish
Coconut Forbidden Rice. Kimchi Slaw. Spiced wonton. Honey Soy Reduction
Pomegranate Braised Lamb Shank
Saffron Cous Cous, Toasted Almonds, Pomegranate Molasses
Smothered Bone In Pork Chop
with Prosciutto, Spinach, Gruyere, Cremini Marsala Sauce, Roasted Garlic Mash
Crispy Skin Snapper
Coconut Thai Curry Sauce, Fried Rice, Stir Fry Veggies
Dessert
Madagascar Vanilla Bean Creme Brule
Lavender Sugar, Fresh Berries, Chantilly Cream
Chocolate Pretzel Bread Pudding
Bourbon Creme Anglaise, Salted Caramel
Banana Pudding Cheesecake
Chocolate Crust, Cookie Butter, Dulce De Leche
Blueberry and Peach Napoleon
Puff Pastry, Vanilla Pastry Cream, Raspberry Couli
Past Meal Prep Menu Options
Nine complete menus, one per occasion — pick a starting point and Chef Tony customizes from there.
Beef
Beef Shepherd's Pie
Peas and Carrots, Roasted Garlic Mashed Potatoes
Filet Steak Tips
with a Cognac Garlic Mushroom Sauce, Mashed Potatoes
Red Wine Braised Short Ribs
with Roasted Root Vegetables
Braised Beef Brisket
Cheesy Grits
Beef Pot Roast
with Cheese Grits
Shepherd's Pie
Ground Beef, Mixed Veggies, Herb Gravy, Potato Crust
Coffee Crusted Ribeye
Cocoa Cabernet Demi, Mashed Potatoes, Asparagus
Ribeye Fajitas
Flour Tortillas, Onions, Peppers, Mexican Street Corn (elotes)
Miso Marinated Ribeye
Sriracha Sesame Glaze, Stir-Fry Veggies
Steak Diane Filet Mignon
Garlic Mushroom Cognac Sauce, Mashed Potatoes
Blackened Filet Mignon
Chipotle Lime Butter, Sesame Ginger Snow Peas
Short Rib Bolognese Lasagna
Porcini Mushrooms, Red Wine
Sweet Chili BBQ Baby Back Ribs
with Roasted Garlic Mashed Potatoes
Pork
Citrus Braised Pork Carnitas
Black Beans, Flour Tortillas
Classic Southern Smothered Pork Chop
Country Green Beans
Apple Brandy Glazed Pork Chop
with Bacon Mac and Cheese
Pork Loin Marsala
Almond Green Beans
Chorizo Meatballs
Tomato Sauce, Mashed Potatoes
Chipotle Pulled Pork
with Pickled Onions
Teriyaki Pork Loin
Stir Fry Veggies, Caramelized Pineapple
Maple Chipotle Glazed Salmon
(with pork)
Pulled Pork Enchiladas
Red Sauce, Saffron Rice, Black Beans
BBQ Shrimp with Cheddar Grits and Bacon
(includes pork)
Chicken
Chicken Scallopini
with Bacon and Baby Portobellos
Chicken and Cheddar Enchiladas
Rice and Beans
Bourbon Chicken
with Coconut Veggie Fried Rice
Chicken Marsala
with Honey Roasted Carrots
Blackened Chicken Breast
with Cheesy Grits and Bacon Jam
Thai Chili Pepper Steak
(with chicken)
Coq Au Vin
(Chicken Braised in Red Wine)
Arroz Con Pollo
(Chicken and Rice)
Herb Crusted Roasted Chicken
with Cherry Glaze
Thai Chili Pepper Steak
With White Rice
Seafood
Miso Glazed Salmon
with Sesame Spinach
Shrimp Scampi
with Pasta and White Wine Lemon Garlic Butter
Crab Cakes
with Roasted Red Pepper Cream
Onion Crusted Mahi Mahi
with Bacon Marmalade
Seared Ahi Tuna
with Spring Mix Salad
Coconut Rum Shrimp
with Szechuan Green Beans
Garlic Roasted Shrimp Cocktail
with Chipotle Cocktail Sauce
Spicy Shrimp Etouffee
with Tomatoes and Bell Peppers
Lamb
Roasted Lamb Chops
with Garlic Potatoes and Balsamic Fig Glaze
Mediterranean Spiced Lamb Chop
with Tomato and Herb Quinoa
Brunch
Nine complete menus, one per occasion — pick a starting point and Chef Tony customizes from there.
Blueberry French Toast
Lemon Ricotta, Lavender Sugar
Chef Manned Omelet Station
Sliced Beef Tenderloin
Chimichurri or Rosemary Au Jus
Almond Croissant French Toast
Mixed Berries, Roasted Almond Butter Syrup
Hot Honey Chicken Tenders
over Jalapeno Cheddar Waffle
Mojo Pulled Pork Eggs Benedict
Sriracha Hollandaise, Buttermilk Biscuit
Vanilla Bean Yogurt Parfaits
Fresh Berries, Granola
Spinach and Feta Frittata
Sundried Tomatoes, Mozzarella, Garlic and Herbs
Home Fries with Onions and Peppers
Scallion Vinaigrette
Fresh Fruit Platter
Choice of Sausage or Bacon
Lobster Eggs Benedict
Classic Hollandaise, Canadian Bacon
Lamb Chop Lollipops
Fig Balsamic Glaze
Assorted Danish, Muffins and Croissants
Andouille Shrimp and Grits
Creamy Creole Sauce, Cheddar Grits
French Menu
Nine complete menus, one per occasion — pick a starting point and Chef Tony customizes from there.
Starters
Escargots à la Bourguignonne
Snails baked in garlic-herb butter, served with crusty baguette.
Œufs en Meurette
Poached eggs in red wine sauce with lardons and croutons.
Coquilles Saint-Jacques
Pan-seared diver scallops with leeks in beurre blanc.
French Onion Soup Gratinée
Caramelized onions under Gruyère toast.
Caviar Blinis
Buckwheat blinis with crème fraîche and premium caviar.
Foie Gras Terrine
Smooth duck foie gras with brioche and fig chutney.
Tarte Flambée
Thin-crust tart with crème fraîche, lardons, and onions.
Gougères
Cheesy choux puffs filled with Gruyère and herbs.
Velouté de Châtaignes
Chestnut soup with cream and crispy pancetta.
Confit de Canard Rillettes
Duck confit spread with cornichons and toast.
Entrées
Coq au Vin
Chicken braised in Burgundy with bacon and mushrooms.
Boeuf Bourguignon
Beef stewed in red wine with carrots and herbs.
Duck à l'Orange
Roasted duck with Grand Marnier glaze.
Cassoulet
Beans with duck confit, sausage, and garlic sausage.
Bouillabaisse
Seafood stew with rouille and saffron aioli.
Magret de Canard
Seared duck breast with cherry-port reduction.
Filet de Boeuf au Poivre
Pepper-crusted beef tenderloin in cream sauce.
Sole Meunière
Pan-fried sole in browned butter with lemon.
Poulet Rôti Grand-Mère
Roast chicken with potatoes, bacon, and onions.
Sample Tasting Menu 1
Nine complete menus, one per occasion — pick a starting point and Chef Tony customizes from there.
Assorted breads
truffle herb butter
Burrata
roasted tomatoes, figs, balsamic, basil oil
Ahi tuna “nachos”
sesame seaweed, avocado-wasabi, pickled ginger, soy
Dungeness crab bisque
pickled vegetables, chive oil
Berry and beet salad
candied pistachio, raspberry balsamic vinaigrette
Parmesan-crusted mahi
roasted fennel & leeks, saffron-tomato jus
Espresso-rubbed filet
Gorgonzola butter, crispy shallots, pommes purée, Cabernet reduction
Watermelon mojito sorbet
Blueberry-lavender bread pudding
lemon ricotta
Tasting Menu 2
Nine complete menus, one per occasion — pick a starting point and Chef Tony customizes from there.
Seared scallop
sweet corn velouté, chorizo oil
Olive fougasse
lemon-thyme butter, smoked sea salt
Crab salad
avocado, grapefruit, citrus crème fraîche
Carrot & ginger velouté
orange oil, spiced pumpkin seeds
Crispy pork belly
apple cider glaze, celery root purée, pickled mustard seeds
Olive-oil poached halibut
fennel & orange, saffron mussel broth
Roast duck breast
confit potato, cherry gastrique, charred broccolini
Pineapple-basil sorbet
lime zest
Espresso crème brûlée
cocoa nib shortbread, vanilla chantilly
Four Course Tasting
Nine complete menus, one per occasion — pick a starting point and Chef Tony customizes from there.
Corn & Crab Velouté
Sweet summer corn, Dungeness crab, crème fraîche, chive oil, micro basil
Burrata & Stone Fruit
Grilled peaches & nectarines, candied pistachios, aged balsamic, wild arugula, prosciutto
Pan-Seared Halibut
Leek fondue, roasted fingerling potatoes, saffron nage, crispy capers
Honey Panna Cotta
Lavender, fresh figs & pistachio brittle
Five Course + Amuse Bouche
Nine complete menus, one per occasion — pick a starting point and Chef Tony customizes from there.
Amuse. Oysters Rockefeller
Baked with spinach, bacon, Pernod cream and parmesan, served in shell
I. Lobster Bisque
Maine lobster, tarragon cream, cognac, fennel microgreens, toasted sesame oil
II. Seared Scallop Crudo
Day-boat scallop, yuzu ponzu, cucumber ribbons, tobiko, chili threads
III. Butter-Poached Lobster Tail
Truffle risotto, roasted maitake mushrooms, fresh herbs
IV. Herb-Crusted Rack of Lamb
Pistachio-herb crust, pomegranate reduction, roasted root vegetables, rosemary au jus
V. Lavender Crème Brûlée
Candied lemon zest, fresh blackberries, edible gold leaf
Check your date availability
Menus are starting points — Chef Tony designs every dinner around your guests, your tastes, and the occasion. Tell us about your event and get a custom quote.