(Photo: Shanna Ravindra)

Black Art
If your aesthetic (or your sense of humor) is a little on the dark side, ask chef Kenichi Tajima to include these rice balls at cocktail hour. The squid ink within will turn your guests’ mouths black. Full service (prep, serve, and cleanup) starts at $50 per person.
• Tastings by Payard; 212-744-4422

(Photo: Shanna Ravindra)

Root of All Evil
Lovers of the cornstarch- and fructose-laden original may weep, but here it is: candy corn made out of root vegetables. Though not as toothsome (or tooth-decaying) as the candy classic, these bites are just as visually alluring, and are made with heart-stalling dabs of sformato, a rich Italian cheese custard. Cocktail party service starts at $75.
• Olivier Cheng Catering and Events, 12-16 Vestry St., nr. Canal St.; 212-625-3151

(Photo: Shanna Ravindra)

Fowl Play
The Coq Comb resembles the Jester's hat for which it's named, and since its confited and fried, guests won’t even know they’re munching on the pink, flappy bits from a rooster’s head. Full service starts at $50 per person.
• Tastings by Payard; 212-744-4422

(Photo: Courtesy of Dean and Deluca)

Meat Masochism
For those who wish to incorporate meat laceration into their bondage-themed event, order an Italian pork vice, with or without the recommended prosciutto. Outfitted with steel braces (for stabilizing your entree) and a hefty marble base, the stand makes for terrific dungeon décor. Stand, $400; seventeen-pound prosciutto, $325 (stand and prosciutto only available online)
• Dean and Deluca