Fancy Finger Food

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

• By Alexandra Vallis

(Photo: Hannah Whitaker/Food Styling by Suzette Kaminski)

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.

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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.