PRIVATE PARTIES

We are available to cater private or corporate parties, both in Minnesota and NYC. These could include cocktails, dinner parties, brunch, or holiday parties. If you are interested please call or email me to discuss; you’ll find the whole thing will be much easier than you imagine.

I have experienced staff and can handle every aspect of the event including the rentals and flowers.

Sample Menus

BRUNCH

Apple Pancakes with Maple Syrup and Toasted Hazelnuts
French Toast Stuffed with Dark Chocolate, Sautéed Anjou Pears
Black Cherry and Lemon Ricotta Blintzes Baked with Almonds
Shiitake and Spinach Frittata with Goat Cheese and Fontina
Bacon and Egg Tarts
Steak, Vidalia, and Yukon Gold Hash with Spicy Ketchup
Cardamom Apple Coffee Cake
Double Lemon Cake
Five Melon Fruit Salad
Gin, Blueberry, and Basil Mojitos

LUNCH

Frisée Salad with Stilton and Braeburn Apples
Roasted Root Vegetable Tart
Grilled Sea Bass with Red Pepper Rouille
Puree of Green Peas and Chives
Espresso Granita
Sweetened Mascarpone

DINNER

Composed salad of shaved fennel, grilled Treviso, smoked buffalo mozzarella, and freshly grated ruby beets with a basil oil vinaigrette
Grilled black olive crostini
Baby Lamb Chops Grilled with Lavender and Orange, Arancini Filled with Baby Green Peas, and Mint
Ratatouille Provençal scented with coriander seed
Caramel Panna Cotta with Rum Whipped Cream and Peanut Brittle

TEATIME

Tea sandwiches
Cucumber and Cream Cheese on Seeded Rye
Tomato and Basil on White Bread
Rare Roast Beef and Horseradish on Pumpernickel
Cumberland Sausage Rolls, Dijon Mustard
Strawberry Jam tarts
Devonshire Scones with Homemade Apricot Jam and Whipped Cream
Double Orange cake with Orange Frosting
Bittersweet Chocolate Macaroons Filled with Chocolate Ganache

Hors d'oeuvres

These are just our suggestions - we are open to yours.
Pepper crusted filet of beef with horseradish cream on grilled crostini
Watercress sprig, wrapped with rare beef sirloin, Dijon mustard
Jamaican meat pies with Cholula hot sauce
Pigs in Blankets with sweet and spicy mustard
Lamb meatballs with aged balsamic syrup and orange sage gremolata
Asian pear slice wrapped with prosciutto, cracked black pepper
Tandoori chicken on tiny popadom, spiced mango nut chutney
Chicken with lemon rolled in crushed almonds
Jerk chicken and sweet plantain on sugarcane skewers
Cornmeal crusted chicken fingers with barbeque sauce
Chicken and shiitake dumplings, steamed or fried with citrus sauce
Maryland crab cakes with remoulade sauce
Smoked trout mousse in cucumber cup with sevruga caviar
Shrimp toast with fresh black plum sauce
Deep fried catfish fingers with fiery aioli
Tuna cakes with lemon, capers, and scallions, roasted tomato ginger chutney
Salmon gravlax tartare infused with orange and juniper, on pumpernickel toasts
Roasted tomato on sticky coconut rice cake with pickled ginger syrup
Lychee stuffed with goat cheese, chopped toasted macadamias
Sticky guava paste and jack cheese tartlets
Roasted red pepper and poblano tartlets with spicy avocado cream
Sweet potato fries with chipotle, honey, and hot chilies
Grilled American cheese sandwiches (optional tomato and mustard)
Crisp potato slice with green peas in yogurt and mint
Walnut and rosemary shortbreads with sun dried tomato and sage pesto

Dessert hors d'oeuvres

Lemon lavender squares on vanilla shortbread
Raspberry, almond diamonds
Bittersweet chocolate almond macaroons, sandwiched with ganache
Serena Bass signature tiny chocolate chip cookies
Brownies with walnuts, cranberries, and chocolate chunks
Vanilla cupcakes with rose scented cream cheese frosting and silver sprinkles
Sour cherry, lemon, and almond biscotti