Our lastest catering party was a birthday celebration and the theme of the night was 'bubbles & bites!' We had canapes as well as platters, including crudite, a raw bar, cheese platters, and a bruschetta bar. As guests arrived, they were greeted with a glass of sparkling wine. We had set up a bar in their downstairs den, including small platters to nibble on, while the upstairs had an inviting center table of tastings to be tried and easy enough to still mingle around.
Canapes/ Passed:
-Hanger steak crostini with garlic aioli and a shallot confit sprout salad on top
-Caprese salad en brochette (cherry tomatoes, mozzarella, basil emulsion and balsamic syrup)
-Watermelon and Prosciutto en brochette with balsamic syrup
-Blintz bites with creme fraiche smoked salmon mousse, with russian caviar on top
Platters:
Raw bar- raw oysters, mussels, clams along with shrimp cocktail, crab claws, mignonette dressing, and lemon slices
Crudite- using the ingredients of the season- broccoli, cauliflower, italian beans, red & yellow peppers, radishes, and cucumbers. caramelized onion dip & spicy aioli
Bruschetta bar- sweet baguette with seven different toppings- tomatoes, zuchini & squash, white bean & rosemary spread, babagnoush, roasted red pepper aioli, hummus, mushroom
Cheese platters- Hopeful Tomme, Roaring Forties Blue, Boucheron, and Brillat Savarin. accompaniments champagne grapes, fresh figs, harvest song apricot jam, marcona almonds, fig & almond cake, dried cranberries
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