Catering

Duo of green asparagus soup with a pancetta-wrapped Parmesan crostini and white asparagus salad with pickled watermelon rind, crispy pig skin, and fried egg, by Wolfgang Puck Catering & Events in Los Angeles

Medjool dates stuffed with marcona almonds and blue cheese wrapped in bacon, by M.B.C. Michelle Bernstein Catering in Miami

Fried anchovies with sage, rock salt, and truffle aioli served in mini tomato-paste cans by Lindsey Shaw Catering in Toronto

“TV dinner” featuring filet mignon topped with quail eggs, lobster mac and cheese, and Brussels sprouts with carrots, by Boutique Bites in Chicago

“Bee Break” spread, including honey-drizzled almond croissants; honey, orange, and chocolate chip muffins; and honey-drizzled fruit and yogurt parfaits, by Grande Lakes Orlando in Orlando

Smoked copper river salmon, beluga caviar and caramelized onion foam cones, by Walt Disney World Resort in Orlando

Shepherd’s pie served in jars, by Design Cuisine in Washington

Sopes with lamb picadillo and chipotle goat cheese, by Bandolero in Washington

S’mores cheesecake, by Thomas Preti Events to Savor in New York

Herb turkey sandwich by Meatloaf A-Go-Go in Chicago

Mini pretzel bites served with whole grain mustard and shots of Hefeweizen, by Marcey Brownstein Catering & Events in New York

Pull-apart pork sticky buns with slow-cooked pork confit and brown sugar spice glaze rolled up in sweet dough, by PS 7 in Washington

Party platter including a whole rotisserie chicken and side dishes like corn on the cob with Parmesan chili and chipotle sauce, and crushed baby potato tostones with truffle chimichurri, by Kokoriko Natural Rotisserie in Miami

At an event at the Queens Botanical Garden, Tip of the Tongue served drinks in flower-clad carts.

Esprit Events Kosher Catering's modern take on breakfast includes bite-size chocolate chip pancakes with maple syrup and fruit.

Chicago's Boutique Bites has previously created a colorful spring-inspired display of lobster tacos, parmesan truffle popcorn, shrimp tempura lollipops, and mac ’n’ cheese canapés.

Guests at the Stella McCartney resort 2013 presentation could take home prepackaged jars of fruit cobbler.

Vegetarian bento boxes at a Saks Fifth Avenue event contained Israeli couscous, a brie wedge, assorted melon balls with honey-lime dressing, and a lemon meringue tart.

Cocktails at the Alice in Wonderland-inspired National Ballet of Canada gala were served in teacups and topped off with a rabbit wafer.

Boutique Bites pairs mini shots of Guinness with shepherd’s pie with a gougère cup, horseradish potato puree, English peas, pearl onions, and braised beef short rib.

At this summer's Luminescence gala in Chicago, cured salmon lollipops sat atop trays of wheatgrass.

A stationary hors d'oeuvres display idea from Toronto's en Ville Event Design & Catering has fruit, bread, and cheese in a picnic basket with red-and-white checkered details.

Pinch Food Design's make-your-own taco station has ingredients organized on resin pedestal pieces inspired by handcrafted Mexican pottery.

As an alternative to sweet desserts, Windows Catering Company offers caramelized vanilla napoleon with red beet confit.

Good Gracious Events in Los Angeles arranges a selection of tapas on sustainable bamboo risers.

Puff 'n Stuff Catering's leek cheesecake with arugula pesto comes on an edible pesto cracker spoon.

Cork Catering set up a make-your-own s'mores station at the Campfire Ball benefit.

Michael Stuart's substitute for a typical catering tray is to serve short rib tacos on a slab of pink salt.

A Joy Wallace Catering Production's artful seafood hors d'oeuvres station combines mirrors and rocks.

Yogurt trifles by Creative Tastes Catering are served in mason jars with an attached spoon for on-the-go guests.

Instead of drinking a cocktail, Windows Catering Company serves beverages like sangria in solid form.

A Divine Event in Atlanta's dessert display puts blueberry cobbler in iron skillets, blueberry pie on lollipop sticks, and Guinness stout cake in cups.

L-Eat Catering in Toronto displays crudite, dip, and shrimp lollipops on antique carts.