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 spring-summer menu gives you a taste of what we can create for your unique occasion.

Harissa and honey lamb pops with peperoncini-chèvre relish
Pork and shrimp pot stickers with nuoc cham
Cardamom, basil and parmesan cherry tomato lollipuff
Black couscous with pimenton lobster and parsley alioli

Beet salad with hazelnut-ricotta mousse — basil dressing
Masala-coffee spiced duck salad with cranberry vinaigrette
Togarashi snow crab and rice crêpes with wasabi mayonnaise
Mango, watercress and cilantro with lemongrass dressing

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