Classics

Grilled corn on the cob with assorted toppings; roasted potato salad on chive sticks; watermelon cubes with feta and spinach; spinach salad with chopped eggs and microgreens in bacon cups; “hot dog” and “hamburger” macarons; and apple pie parfaits, by Windows Catering Company in Washington

Continuing with the upswing of the musical and taste elements from the third flight, the final cocktail—an Herbaceous Lemon Fizz—had the lightest note of the evening. It fit with the Citrus Sparkle theme by combining herbaceous lemon vodka, dessert wine, lemon sherbet, and prosecco to create a light, frothy drink. Desserts paired with the cocktail included lemon curd sandwich cookies, margarita parfait with prickly pear glee, and seasonal fruit tartlets.

Dessert table offerings sat upon rustic wood slabs at the Little Maven event.