COCKTAIL MENU SAMPLES

COCKTAIL RECEPTION #1

  • Choose 4 Passed Hors D'Oeuvres. 

  • Choose 1 Ultra Station.

 

COCKTAIL RECEPTION #3

  • Choose 4 Passed Hors D'Oeuvres.

  • Choose 1 Ultra Station.

  • Choose 1 Extravagance Station.

COCKTAIL RECEPTION #2

  • Choose 4 Passed Hors D'Oeuvres.

  • Choose 2 Ultra Stations.

 

COCKTAIL RECEPTION #4

  • Choose 5 Passed Hors D'Oeuvres.

  • Choose 1 Ultra Station.

  • Choose 2 Extravagance Stations.

 

 

ULTRA STATIONS (5)

 

CHEESE +

  • A flowing, beautiful cascade of imported and domestic cheeses, tropical  fruits, olives, crisps and crackers.

 

VEGGIES - DIPS

  • Our colorful local crispy veggie crudites with assorted dips, hummus, homemade garlicky dressing and pulled pesto bruschetta.

  • All served with crisps.

 

ANTIPASTA MEDITERRANEAN

  • Salamis, mortadella, sapparasata, prosciutto, salad caprese, marinated artichokes, olives, mushrooms, authentic fruits, breadsticks and focaccia Napoli.

 

ALEXANDER THE GREAT

  • Middle eastern cheeses, figs, pita, hummus, baba ghanoush, grape leaves, artichoke salad, melon, tzsiki and Persian flat breads.

 

ELEGANT CANAPE DISPLAY

  • Smoked salmon, brie, asparagus, shrimp, salami and roast beef.

 

 

EXTRAVAGANCE STATIONS (9)

 

COWBOY UP

  • Choose whole roast sirloin, tri-tip, tequila turkey, festive ham or peppered pork loin all served with atomic horseradish, hydroponic cress salad & assorted sandwich rolls and accoutrements.

  • Chateaubriand add $3.

  • Prime rib add $4.

 

PAELLA ME

  • Traditional rice with saffron, calamari, shrimp, lobster, chicken and chorizo.

  • Toast tips smothered in garlic.

  • Heirloom tomato salad with manchego, pumpkin seed, smoked paprika vinaigrette.

 

VERY HIP

  • Fondue fun “savory.

  • Fondue pot au feu with gruyere, emmanthaler, rachlette, white wine, shallots and thyme ready for your hungry dipping guests. 

  • Cubed breads, blanched veggies, sirloin, shrimp, cornichons, apples, pears, baguette sticks and anything your cheesy heart desires.

 

GOES GREAT WITH WINE

  • Fondue fun “sweet”.

  • This time its chocolate - white with raspberry, dark with booze served with pound cake, berries, bananas, papaya, mango, cookies and more.

 

FOR THE CHOCAHOLICS

  • Horse and carriage goes together like soup and sandwich.

  • Tiny portions of seafood bisque, cioppino, clam chowder or gazpacho served with mini meatball sliders, New York pastrami and BBQ po' boys all  accompanied with slaw, pickles and chips.

 

SEAFOOD EXTRAVAGANZA

  • Featuring assorted sushi, sashimi, shrimp, baja ceviche, crab claws and all of the appropriate sauces, tortilla ribbons and salty crackers.

 

CHILI ME

  • Texas and Colorado chili served with Texas slaw and cornbread roasted beets and pickled cucumber salad.

  • Corn and flour tortilla with all the fixins’.

 

SIMPLY PASTA

  • Farfalle, ziti and ravioli.

  • Alfredo, filetto and pesto sauces.

  • Homemade Brooklyn meatballs and sausages.

  • Crunchy breads and romano.

 

DESSERTS

  • Our famous assortment of fruit tartlets, canolis, petite fours, tiramisu, chocolate decadent brownies, cheesecakes and eclairs.

  • Whole cake displays available

 

TRAY PASSED HORS D'OEUVRES SELECTIONS - ADDITIONAL ADD-ONS TO ABOVE MENU

 

  • Salmon and cream cheese lollipop.

  • Ahi carpaccio on wonton crisps - wasabi & sake.

  • Cucumber castles boisin with calamat caponata.

  • Gaufrette potato plates with poke crème fraiche and crispy leeksdill.

  • Panko lamb lollipops with tzsiki.

  • Lobster wrapped in pancetta served with Kiwi ponzu.

  • Endive scoop with hummus,tabouli and baba ganoush.

  • Clams Casino City Island Resort.

  • Scallops wrapped in leek ribbons served with tequila buerre blanc.

  • Island dumplings served with marin,ginger vinaigrette.

  • Modern oyster rock on sea salt.

  • Boa dim sum served with rice wine,chive dipping sauce.

  • Buffalo mozzarella crostini drizzled with pesto love oil.

  • Blue crab stuffed deviled eggs served with sweet pickle pucker remoulade.

  • Handmade real deal crab cakes east coast  - Great Lakes caviar tartar.

  • Serrano ham wrapped dates with creamy goat cheese center.

  • Crisp risotto cakes topped with mascarpone and caramelized garlic roma.

  • Baby potato towers topped with Irish bangers and Guiness onions.

  • Thai chicken peanut wonton crisps with sweet lemongrass and chilies.

  • Filo diamonds with 3 cheeses or spinach and feta.

  • Assorted pretty canapes - ahi, smoked salmon, brie, salami coronets, shrimp.

  • Satay with black angus sirloin, pickled lemon and pomegranate aigre.

  • Chicken or shrimp choa on sugar cane served with apricot sweet and sour.

  • Shrimp scampi crosinis with gilroy garlic and sherry butter.

  • Pate on croute with cognac.

  • Spicy andouille wrapped in pastry served with fancy pub mustard.

  • Huge shrimp cocktail carnivale.

  • Crab Louie vsop on spoons to enjoy.

  • Argentine empanada.

  • Manila lumpia served with chili vinegar and orange sweet and sour.

  • Chevre goat cheese crostini with sun dried tomatoes and olives.

  • Chicken satay with red curry Thai peanut sauce.

  • Drunken chicken Jimmy Buffet brochette.

  • Panko coconut shrimp with horseradish orange marmalade.

  • Mini meatballs Brooklyn or Helsinki.

  • Ceviche nueva rosita on tortilla ribbons.

  • Assorted California and nori rolls.

  • Chicken curry endive spears with papaya chutney.

  • Prosciutto wrapped casaba melon scented with chipotle.

  • Lobster satay with pineapple jalapena butter.

  • Fresh fruit spoons compote with bay shrimp and cilantro.

  • Gazpacho shots with jumbo lump and tortilla twirls.

  • Tostada with chipotle cream and carnitas.

  • Tri tip rouladen stuffed with spinach and gorgonzola.

  • Ahi Nicoise tartar spoons topped with smoked paprika aioli.

  • Jerk chicken satay with plantains and cumin.

  • Steamed mini pork boa buns.

  • Boston bib cups with spicy chicken - Thai mint and citrus reduction stuffed artichoke with parmesan, asiago and roasted peppers.

  • Shrimp spoons with octopus, daikon and lemon grass drizzle.

  • Tapas spoons with calamari, grilled veggies, salamis and basil vinaigrette.

  • Tequila bathed oyster shooter mignonette.

  • Maine lobster spoon with pasilla corn and avocado.

  • Crisp grecian flatbread pizza with gyro and tzsiki.

  • Red square steak tartar with vidalia relish and capers.

  • Mini beef Wellington sauce cumberland.

  • Mini mamma’s sliders topped with cherry peppers and provolone.

  • Quesadilla carne asada golden boy.

  • BBQ pork sliders Philly style.

  • Risotto spoon with lamb ossobuco.

  • Smokey shrimp satay with serrano chervil oil.

  • Stuff a mushroom with crab, spinach, sausage or duck.

  • Skewers with melon, prosciutto, strawberry and sea salt.

  • Chilled chicken curry satay with blt and lemony aioli.

  • Caprese - tortellini skewer for the vegans.

  • Sesame chicken brochette served with guava marmalade.

  • Sweet potato,green bean and asparagus tempura nori dipping sauce.

  • Shrimp artichoke fondue with spinach served with endive spoons & torta.

  • Tamale crusted scallops with mango remoulade.

 

CONTACT

Orange County  714.453.9767

Los Angeles  310.492.5439 - 818.887.0723

Las Vegas  702.932.4713

sales@theperfectparty.com

social media

  • Facebook Social Icon
  • Instagram Social Icon

©2020 The Perfect Party, Inc.