Being of an artistic and creative bent, I enjoy challenges immensely. That’s how the ‘Cocktail Brunch’ was invented 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.

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

Nori spring roll dumpling with beef teriyaki
Paprika seafood corn dogs with tomato-saffron-brandy sauce
Polenta with Italian sausage and broccoli rabe
Crispy mushroom rolls with Camembert sauce

Red beet gazpacho with chèvre sorbet
Hamachi, Serrano and red pepper crostini with sherry vinegar butter
Veal pops with tonnata sauce
Spicy melon, morel and watercress salad with oven-dried tomato sorbet — melon vinaigrette

Carrot bread pudding with sweet pea ice cream and chocolate sauce
Marinated pineapple with curried coconut sorbet
Chocolate mousse with caramelised shiitake and pear Anglaise

Spring Bramble: Raspberry vodka, raspberry juice, pineapple juice, Grenadine, raspberry