Cocktail Parties

These delightful bites are a modern take on the hors d’oeuvre. Fusion flavors and fresh presentations update the modern classics, and each is designed to tease the palate and delight the eye. Below are a a few creations he has served at recent cocktail parties.


Yukon Gold Potato Blini with Smoked Salmon, Crème Fraîche, Salmon Caviar and Dill

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Crab Cake with Cilantro-Honey Aioli and Mango Pico de Gallo

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Seared Rare Tuna Crostini with White Bean Puree and Olive Tapenade

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Salmon and Tuna Tartare on Sesame Wonton Chip with Spicy Lemon-Ginger Vinaigrette

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Fried Olive Stuffed with Spicy Lamb Sausage

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Warm Puff Pastry Cup with Wild Mushroom-Bacon Cream Sauce

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Smoked Duck with Cabernet-Red Currant Glaze, Dry Bing Cherry and Baby Arugula

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Chilled Foie Gras Torchon with Peppered Pineapple Relish on Toasted Brioche

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Bresaola Crostini with Boschetto al Tartufo Cheese and White Truffle Oil

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Spoon of Steak Tartare with Texas Quail Egg in Brioche

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Stuffed Mushrooms with Braised Short Ribs and Horseradish Cream

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Braised Veal Crostini with Creamy Tuna Sauce and Shaved Parmesan

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Roasted Artichoke Pesto Crostini with Fresh Buffalo Mozzarella

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Warm Gruyere Cheese Puffs

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Spoon of Creamy Soft Polenta with Caramelized Wild Mushrooms

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Crispy Goat Cheese with Texas Wildflower Honey and Hazelnut Oil

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Wild Mushroom Risotto Balls Stuffed with Fresh Mozzarella

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Crispy Polenta with Basil Pesto and Parmesan