Filet and foie gras on petite French toasts with truffle plum preserves and micro orchids, by Michael Scott Events
Photo: Courtesy of Michael Scott Events
Fried chicken bites and mini rum-and-Cokes, by PCK Catering
Photo: Mel Barlow
Hollowed English cucumber cups filled with sea bass mango ceviche and blue potato chips, by Esprit Events Kosher Caterers
Photo: Courtesy of Esprit Events
Chianti-soaked hazelnut financier with poached pears, caramelized hazelnuts, praline cream, and a Frangelico Chianti reduction, by Esprit Events Kosher Caterers
Salmon tartare with avocado and black caviar, by Marcey Browstein Catering & Events
Photo: Kathi Littwin
Warm chanterelle salad with crisp frisee, lamb belly lardons, fried quail egg, herb spaetzle, black truffle vinaigrette, and shaved burgundy truffles, by Michael Scott Events
Sea Bass Provencal, served with white corn purée, charred corn niblets, scallion oil, haricots verts, and fingerling potato crisps, by Michael Scott Events
Hubbard squash soup sips with tangerine essence, by Marcey Brownstein Catering & Events
Grilled Japanese eggplant slices filled with micro arugula and red miso, by Esprit Events Kosher Caterers
Lacquered tomato tarte tatin served with a salad of baby greens, beets, and carrots, by Marcey Browstein Catering and Events
Photo: Leyla Sharabi
Vegetable spring rolls, by PCK Catering
Photo: Courtesy of Peter Callahan Catering
Artichoke and mushroom tower, by PCK Catering
Seared rib steak with frizzled artichokes, by Marcey Brownstein Catering & Events
Photo: Carlos Andres Varela
Halibut with heirloom tomato confit, by PCK Catering
Pan-seared Blue Nose sea bass served with celery root purée and beets, by Esprit Events Kosher Caterers
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