ROMANTIC TEA SANDWICHES AND GELÉES
Barraud Caterers
Left to right:
• Wasabi-pea-yogurt panna cotta with smoked trout and trout caviar
• Robiola dumpling with basil-poached grapes
• Mango gelée with watermelon tartare
• Cucumber, watercress, and jalapeño tea sandwich with corn butter
• Hamachi, serrano ham, and red-pepper crostini with sherry-vinegar butter
MINIMALIST SINGLE BITES
Olivier Cheng Catering and Events
Clockwise from top left:
• Braised radish with black-truffle Parmesan butter
• Arugula-wrapped roast beef with lemon confit
• Hamachi tiradito taco
• Watermelon pipette with feta and Thai basil
• Spoonful of crisp, slow-cooked pork belly with watermelon gastrique and bitter greens
COMFORT-FOOD CLASSICS
Little Owl Catering
Clockwise from top:
• Baked clam with herbed bread crumbs
• Grilled shrimp and avocado
• Warmed fig with Gorgonzola, toasted almonds, and balsamic syrup
• Braised lamb and goat-cheese crostini
• Ricotta cavatelli with tomato broth, bacon, and fava beans
FARM-TO-TABLE COMPOSITIONS
Left to right, top to bottom:
• Watermelon-radish napoleon with curried pumpkin and black-bean purée
• Indian pea dumpling with coconut chutney
• Chicken potpie tartlet
• Fig, hazelnut, and Old Chatham blue-cheese crostada with local honey
• House-cured salmon on round black-rice cracker with ginger crème fraîche
• Triangular grilled cheese sandwich with pickled onions and fig marmalade.