Sea Bass Provencal, served with white corn purée, charred corn niblets, scallion oil, haricots verts, and fingerling potato crisps, by Michael Scott Events
Photo: Courtesy of Michael Scott Events
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
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
Photo: Courtesy of Esprit Events
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
Photo: Courtesy of Michael Scott Events
Hubbard squash soup sips with tangerine essence, by Marcey Brownstein Catering & Events
Photo: Kathi Littwin
Grilled Japanese eggplant slices filled with micro arugula and red miso, by Esprit Events Kosher Caterers
Photo: Courtesy of Esprit Events
Lacquered tomato tarte tatin served with a salad of baby greens, beets, and carrots, by Marcey Browstein Catering and Events
Photo: Leyla Sharabi
Seared rib steak with frizzled artichokes, by Marcey Brownstein Catering & Events
Photo: Carlos Andres Varela
Pan-seared Blue Nose sea bass served with celery root purée and beets, by Esprit Events Kosher Caterers
Photo: Courtesy of Esprit Events
