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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Lobster Crostini with Crispy Prosciutto, Micro Greens and Vanilla Bean Aioli

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Gulf 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 Crispy Sesame Wonton Drizzled with Spicy Lemon-Ginger Vinaigrette

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Salmon Tartare and Sweet Onion Crème Fraîche Served in a Tuile Cone

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Scallop Mousse Stuffed Tempura Prawn with Ginger-Soy Dipping Sauce

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Lobster and Papaya Spring Roll with Thai Dipping Sauce

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Fried Olive Stuffed with Spicy Lamb Sausage

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Warm Puff Pastry Cup with Wild Mushroom-Bacon Cream

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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 White Truffle Oil and Shaved Pecorino Cheese

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Spoon of Steak Tartare with Texas Quail Egg in Brioche

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Parmesan Battered Lamb Chop with a Lemon Wedge

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Roasted Artichoke Pesto Crostini with Fresh Buffalo Mozzarella

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Warm Gruyere Cheese Puffs

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Goat Cheese Mousse in a Parmesan Cup

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Black Olive Crostini with Sun-Dried Tomatoes and Roasted Garlic Foam

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Spoon of Creamy Soft Polenta Topped with Caramelized Wild Mushrooms

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Crispy-Fried Goat Cheese Drizzled with Texas Wildflower Honey and Toasted Pumpkin Seed Oil