Passed Hors D'Oeuvres

Hors d'oeuvres from Daniel et Daniel Event Creation & Catering included a roasted tomato tartare in a mini wonton cone with Parmesan crème fraîche and micro basil.

The museum's in-house catering team prepared savory hors d'oeuvres.

All the hors d'oeuvres from Mary Giuliani were bite-size, including the lobster club (pictured) and desserts such as the miniature white chocolate s'mores.

In a subtle nod to the theme, the catering trays were vintage in style.

Among Aaron's Catering's passed hors d'oeuvres was cucumber ceviche.

Among the passed hors d'oeuvres were cheeseburger sliders on poppy seed buns.

Hors d'oeuvres included meatballs topped with smoked mozzarella served in spoons.

Creative Edge's selection of hors d'oeuvres included chicken summer rolls.

Servers passed a selection of hors d'oeuvres, including yellow beets with goat cheese, from Daniel et Daniel Event Creation & Catering.

Passed hors d'oeuvres from Olivier Cheng included mini shrimp tacos and egg sandwiches.

Hors d'oeuvres from L-Eat Catering included tuna tartare in a wonton cone with tomato, avocado, sambel mayo, and red tobik.

Waiters carried trays of beet salad hors d'oeuvres.

Hors d'oeuvres served at the cocktail reception included caviar blinis.

Contemporary Catering put together a menu of passed hors d'oeuvres that included ahi tuna tartar in wonton crisp taco shells.

Domenic Chiaromonte used a molecular product called transglutaminase to create square pieces of chicken which he then dipped in red candy gooseberry plum sauce.

Marigolds & Onions served a selection of hors d'oeuvres including a blini club with a duo of mesquite smoked chicken and bacon, fig preserve, rocket, and chipotle mayo.

Batali designed the brunch and hors d'oeuvres menu, which included tuna truffles served on Chinese spoons.

Olivier Cheng catered the event, which included passed hors d'oeuvres such as dumplings stuffed with jicama.

Appetizingly Yours served hors d'oeuvres on picture frames, so that guests could see descriptions of each dish. The baked new potatoes were made to look like deviled eggs, a popular dish in the 1960s.

For Lacoste's event, Daniel Boulud prepared passed hors d'oeuvres and the dinner menu, which included roasted Maine lobster, braised short ribs and roasted tenderloin, with apple tart tatin for dessert.

Presented on colorful dishes, the reception's passed hors d'oeuvres from Restaurant Associates included spiced chicken samosas with a cilantro yogurt dip, fried truffle mac 'n' cheese cubes, and Belgian endives with beets, apples, and Gorgonzola.

Creative Edge Parties catered the event, serving hors d'oeuvres, such as plum roast chicken atop a scallion "pillow" (pictured), on Lucite reflective patterned cube trays that playfully placed the food at different heights.

Passed on trays covered with a bed of pea shoots, hors d'oeuvres from Creative Edge included chicken summer rolls, Tuscan grilled lemon shrimp with a white bean mousseline, and vegan banh mi.

Abigail Kirsch's menu of passed hors d'oeuvres included bites of peppercorn beef with caramelized onion jam and horseradish mousse on a rosemary croustade.

Another popular passed hors d'oeuvre: deviled eggs.

An artfully presented passed hors d'oeuvre from Michelle Bernstein Catering is medjool dates stuffed with marcona almonds and valdeon blue cheese wrapped in bacon. They're sweet, creamy, crunchy and fatty all in one bite.

Hank Tomashevski provided the menu for the evening, which include passed hors d'oeuvres during the cocktail reception.

Matching the event's projections of city imagery, Marcey Brownstein Catering passed hors d'oeuvres on trays decorated with an array of iconic New York items.