Like jazz, the cocktail party is a great American invention. Fittingly, the food at a cocktail reception should live up to its heritage of being on the edge of polite and refined, yet with a smidgen of the risqué, whimsy and scintillation. The Amuse-Gueule is the seduction before the serious business of dining. Have fun! Enjoy!

  • cocktail1Red beet gazpacho with chèvre sorbet
  • cocktail2Parsley & lemon-stuffed shrimp
  • Unagi, pancetta and cabbage-jalapeno slaw spring rollUnagi, pancetta and cabbage-jalapeno slaw spring roll
  • This sample seasonal menu gives you a taste of what we can create for your unique occasion.

Hot Amuse-Gueule

  • Soy and fruit-braised beef short ribs with pickled carrots and mustard seeds
    Tomato mac and cheese with basil crumbs
    Sweetbread corn dogs with truffled mayonnaise
    Parsley & lemon-stuffed shrimp

Cold Amuse-Gueule

  • Portobello mushroom cream with balsamic tomato jam
    Buttermilk pea mousse with prosciutto crisps
    Unagi, pancetta and cabbage-jalapeno slaw spring roll
    Red beet gazpacho with chèvre sorbet

Cocktail

  • Pegu Club Cocktail: Gin, Triple Sec, Angostura, lime juice, lime zest