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Fancy Finger Food

Sweet and savory bites from the city’s best caterers.


Menu: An Evening Cocktail Party
“Have it in a museum all to yourself: The Museum of the City of New York would be perfect. Serve Champagne and oysters. Play Django Reinhardt, Ella Fitzgerald, and Cole Porter.” —Mary Cleaver of the Cleaver Co.


Foie-gras trio: crème brûlée, pistachio-crusted truffle, and macaron
by Olivier Cheng.
Diver scallop and black-summer-truffle seviche
by Hudson Yards.
Chocolate espresso tart with marshmallow meringue
by the Cleaver Co.
Rocher of coconut mousse sprinkled with shaved coconut
by Feast & Fêtes.
Black-and-white-fondant petit four available through
Amy Atlas Events.
Red and gold beets with chèvre and dates in a spoon
by Olivier Cheng.
Sesame truffle available through
Amy Atlas Events.
Polka-dot coconut cake available through
Amy Atlas Events.
Parmesan basket with soft goat cheese
by Feast & Fêtes.
Nasturtium-deviled quail egg with trout caviar
by the Cleaver Co.
Roast beef with lemon confit in arugula with chive tie
by Olivier Cheng.
Striped bass in lettuce and coriander flower
by Feast & Fêtes.
Fresh vegetable roll
by Feast & Fêtes.
Lobster and mango skewer
by Olivier Cheng.

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