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!

This sample autumn-winter menu gives you a taste of what we can create for your unique occasion.

Seafood corn dogs with harissa mayonnaise
Foie gras mousse dumplings in spiced broth
Black bean-poblano-chevre samosas
Pork and shrimp pot stickers with nuoc cham

Beet salad with hazelnut-ricotta mousse — basil dressing
Ibores, lomo and fig bruschetta
Citrus, honey and herb-marinated lobster with mango and avocado
Spiced duck with apple and celery salad and candied jalapenos

Pomegranate Martini: Pomegranate vodka, Grand Marnier, orange, lemon and lime juice and Grenadine