Rising to a creative catering challenge was how Barraud Caterers invented the ‘Cocktail Brunch’ in the spring of 1998 for a corporate client who wanted Sunday brunch in their apartment. The client had a guest list of 100–125 but only room for 35 derrieres. So, we served brunch food standing up à la cocktail party, as bite-sized amuses along with specifically designed beverages, alcoholic and alco-free. The client was very happy, the guests were delightfully amuse-bouched and caterer thrilled at being able to offer a totally unique event option.

  • cocktailbrunch1Strawberry consomme with cream cheese mousse
  • cocktailbrunch2Gingered squash, celery and cranberry salad with honeyed sesame dressing
  • cocktailbrunch3Citrus, honey and herb-marinated tuna with mango and avocado
  • cocktailbrunch4Snow pea, rice vermicelli and mint with spicy balsamic-citrus syrup — cashew dressing
  • This sample seasonal menu gives you a taste of what we can create for your unique occasion.

Hot Amuse-Gueule

  • Malay quail eggs on spinach with chili-lime dressing
    Shrimp chowder flan with poached egg and caviar
    Chorizo-potato skewered omelette
    Parmesan polenta cakes with Marsala peas

Cold Amuse-Gueule

  • Red beet gazpacho with chèvre sorbet
    Gingered squash, celery and cranberry salad with honeyed sesame dressing
    Snow pea, rice vermicelli and mint with spicy balsamic-citrus syrup — cashew dressing
    Citrus, honey and herb-marinated tuna with mango and avocado

Dessert

  • Oatmeal-crusted chocolate brownies with espresso mousse and caramel sauce
    Wine-macerated pears with Amaretti cookie crumbs and Amaretto cream mousse
    Strawberry consomme with cream cheese mousse

Cocktail

  • Bramble Bush: Lillet, Grand Marnier, Champagne and an orange twist