Fire And Ice – New Year’s Eve Cocktail Party

sparkler“POP!” A Champagne bottle opening is one of my favorite sounds! Even the most simple of foods are elevated to new and glorious heights,

I adore all the effervescent bubbles that tickle your tongue and insist on an immediate celebration!

Choose at least Five delectables sure to excite the night! Each and every Amuse-Bouche (amusements for the mouth) listed below is deliberately crafted to pair perfectly with a sip of the ‘bubbly’ so that you can ring in the New Year! Raise your glass and toast to the future and have a delicious New Year! Celebrations!

Chef Lee Ann Geneve

Wine is bottled Poetry – Robert Louis Stevenson

“FIRE AND ICE” Cocktail Party (your choice of at least five appetizers listed below)

  • Trio of Caspian Sea Caviar Presented on Ice with Embellishments
  • Petit Pan Seared Foie Gras Club Sandwiches on Black Pepper Brioche
  • Madagascar Vanilla Bean Butter Poached Lobster Skewers
  • Pear and Camembert filled Crepes
  • Forest Mushroom Terrine
  • “Shooter” of warm Duck Consommé’ with Wontons
  • Smoked Wild Salmon Mousse on Buckwheat Blinis with Dilled Creme Fraiche
  • Roquefort Grapes with Toasted Walnuts
  • Snow Crab Claw and Four Pepper Herb Dipping Sauce
  • Breasola Crostini with White Truffle Honey drizzle and Shaved Pecorino
  • Grilled, Boneless Farm-Raised Quail with Currant Glaze
  • Truffled Mousse Paté on Toast
  • Smoked Gruyere Cheese Gougères (savory cream puffs)
  • Local Kumamoto Oysters on the Half-shell, Blood Orange Aspic
  • Beef Carpaccio on Sourdough Bread with Green Peppercorn Mustard
  • Razor Clams with Charred Corn Garnish
  • Creamy Warm Roasted Garlic and Shallot Custard, Served on a Spoon
  • Asparagus Wrapped with Prosciutto di Parma and Fig Jam
  • Prickly Pear Granita
  • Assorted Exotic Handmade Chocolate Truffles

*Pricing begins at $75 per guest