Catering & DesignBeveragesFood & BeverageOctober 2, 2012Pan-seared sea scallops with shiitake mushrooms, parsnip puree, and citrusSeasonal gimlet with Bombay Sapphire Gin, lime, and cranberryPlatters of housemade petit fours: cake pops, tarts, and artisanal chocolatesRaw bar display: raw oysters and littleneck clams, chilled shrimp, lobster, and crab legsHead bartender Andrzej Zabicki pouring an original cocktailOpen-faced BLT canapésHousemade ricotta tortellini with brown butter and sageGrilled Creekstone filet mignon with potato gratin, sautéed Brussels sprouts, and crispy onionsCoconut chocolate pie with chocolate pot de crème, coconut mousse, and baked coconut meringueOriginal cocktails created for the spring menuLatest in BeveragesBeverages10 Fall Mocktail Ideas for Sober OctoberBeverages11 Spot-On Tea Experiences for GroupsBeveragesGuests Will Want to Cozy Up to These Warm Drink IdeasBeveragesTrend Spotted: 3 Spirits Companies Build Brand Awareness By Tickling Taste BudsRelated StoriesBars/Lounges54 BelowBeveragesBrinkley's StationBeveragesBrinkley's Broome StreetBeveragesDrinks