“Tray-passed appetizers created by DNA’s executive chef are served in unique vessels, like fresh scallops with lemon grass sambal, wasabi, crème fraîche, and shiso dust displayed inside shells.”
“Guests are offered a choice of one of three entrees prepared by DNA Events’ catering team: Bali-peppered tuna, five-spice organic free-range chicken, or lamb chops marinated in organic agave honey and Serrano chili.”
“Guests dine on heavy hors d’oeuvres in one-bite, no-mess portions.” Salmon lollipops with dill cream cheese, nori, and garlic grass, by Wolfgang Puck Catering & Events
“Hors d’oeuvres like mini gruyere fondue are served on leather trays.” Potato cups with truffled comté fondue by Great Performances in New York
“During cocktail hour, the food stations serve fresh seafood from the Sea Grill at Rockefeller Center and healthy, raw vegan fare from Pure Food and Wine.”
"Once seated, guests are served a brunch-for-dinner-inspired tasting menu." Seared sirloin and truffle poached quail egg served with root vegetable hash browns by Union Square Events
Also on the tasting menu by Union Square Events: a winter fruit-and-vegetable tart with caramel agro dolce, crème fraîche and pomegranate (pictured) and venison loin and housemade sausage and egg, served with a sage English muffin and huckleberry hollandaise.
“For dessert, the buffets transform into crepe and gelato stations.” Party pack, from $69, available in New York from L'Arte del Gelato
“Another hors d’oeuvre idea: Chilled lobster salad with Pernod aioli, topped with Russian osetra caviar and Kiev lemon crème fraiche served in dill-infused ice cups.” Catering by Chef Saon Brice of Linwoods Catering
“Dinner stations of modern French-Russian fare are inspired by turn-of-the-century royal court menus. Flavorful and hearty borschts are displayed as a tasting station, as are dishes like stroganoff and crepes with crispy duck.” Buffet of Russian dishes by Occasions Caterers in Washington
