Brunch

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.

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

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.