From a lavish tropical sundae in a coconut shell to an innovative cocktail station, these menu options are a refreshing break from typical catering fare.
Nitrogen vodka milkshakes topped with cereal, chocolate chips, sprinkles, or pretzels, by Patina Restaurant Group in California and New York
Photo: Courtesy of Patina Catering
Savory ice cream sandwiches with goat cheese ice cream and wild raspberry preserves, by Truffleberry Market in Chicago
Photo: Olivia Leigh Photographie
Mint Julep snow cones, by Truffleberry Market in Chicago
Photo: Olivia Leigh Photographie
A tropical sundae layered with ginger tapioca, lime granita, honey-kissed coconut marshmallow, passion-fruit glaze, and cardamom ice cream over melon ball salsa, served in a frozen coconut shell and surrounded by smoking mist, by Starr Catering Group in South Florida
Photo: Courtesy of STARR Catering Group
Duck-fat-infused frozen carrot dome set atop ginger- and lime-marinated jumbo lump crab with lychee two ways, by Starr Catering Group in South Florida
Photo: Courtesy of STARR Catering Group
Cocktail activation with a bartender pouring components—such as vermouth and gin for a martini—down grooved Carrera marble slabs pitched at an incline to agitate and mix the drink before it chills in a bowl of dry ice, by Pinch Food Design in New York
Photo: Courtesy of Pinch Food Design
Chilled sweet-pea soup made with fresh spring peas, cream, and vegetable stock and finished with Louisiana crab, goat cheese crème fraîche, and toasted pine nuts, by Joel Catering and Special Events in New Orleans
Photo: Courtesy of Joel Catering and Special Events
French-vanilla ice cream, whole milk, and brandy blended and served in a highball glass, by Joel Catering and Special Events in New Orleans
Photo: Courtesy of Joel Catering and Special Events
Coconut popsicles dipped in white chocolate and garnished with edible flowers, by Starr Catering Group in South Florida
Photo: Courtesy of STARR Catering Group
