Exquisite Passed Hors D'oeuvres Indulge in our collection of sophisticated, high-end passed hors d'oeuvres, meticulously crafted to elevate any exclusive event. Each bite is a miniature masterpiece, balancing luxurious ingredients with innovative flavor profiles. Examples: • Seared Scallop with saffron-vanilla foam. • Wagyu Beef Tartare on a crispy shallot cracker. • Foie Gras Torchon with fig jam on an almond tuile. • Caviar Blinis with créme fraîche. • Mini Lobster Rolls with truffle aioli.

Ultra-modern reception style focused on interactive stations and high-end coastal cuisine. Service Style: Elevated Passed Hors D'oeuvres & Live Stations. Passed Canapés (1 Hour) Live Crudo Bar (Attended) Signature Skewers Dessert Bites [35–60 Guests] $185 – $260 PP Includes premium raw bar, chef, full-service catering, and breakdown. Price depends heavily on final seafood choice (e.g., adding caviar or lobster will increase the cost).

This menu balances land, sea, and garden elements with classic French technique and modern culinary artistry. Includes: 6 Courses, Premium Ingredients (Wagyu, Caviar, Truffle, Sea Bass), Private Chef, Sous Chef, & Service Staff. I. Amuse-Bouche II. Starter III. Sea IV. Intermezzo V. Land VI. Dessert $250-$450 (Estimated Price Range) The final cost is highly dependent on the final ingredient selection and the number of service staff required.

Elegance with a focus on rich, European flavors & grand presentation. Service Style: Hybrid: Passed Hors D'oeuvres •Mini Foie Gras Torchon on spiced tuile Seated Main Course •Pan-Seared Chilean Sea Bass w/ black truffle risotto, baby vegetables, & a creamy fennel broth. Live Carving Station •Sous Vide Lamb Loin with rosemary jus, served w/ potato gratin & glazed carrots. Dessert Station •Tiramisu Martini Glasses [20–50 Guests] $275 – $375 PP