Catering & Event Service

The Silver Tray

Hors d’Oeuvres · Cocktails · The Sweet Table

The old-time menu — passed trays, a proper bar, and a sweet table at the end of the night. Built from twenty-five years of catering and saloon work, and still done the long way.

Hors d’Oeuvres

Passed on trays · butlered or stationed

Rumaki

Chicken liver and water chestnut, bacon-wrapped, soy-ginger glaze

Angels on Horseback

Oysters in bacon, broiled, lemon

Devils on Horseback

Dates, toasted almond, bacon

Shrimp Cocktail

Chilled jumbo shrimp, horseradish cocktail sauce

Oysters Rockefeller

Spinach, herbs, buttered breadcrumb

Clams Casino

Sweet pepper, bacon, garlic butter

Swedish Meatballs

Cream gravy, fresh dill

Stuffed Mushroom Caps

Sausage, parmesan, breadcrumb

Deviled Eggs

Paprika, chive

Pigs in a Blanket

Butter pastry, grain mustard

Chicken Liver Pâté

Cognac, cornichon, toast points

Steak Tartare

Caper, shallot, quail egg, rye toast

Port Wine Cheese Ball

Sharp cheddar, toasted pecan, crackers

Crab Rangoon

Cream cheese, scallion, fried wonton

The Bar

Stirred, shaken, and built to order

Old Fashioned

Rye, demerara, bitters, orange peel

Manhattan

Rye, sweet vermouth, bitters, cherry

Sazerac

Rye, absinthe rinse, Peychaud’s

Sidecar

Cognac, orange liqueur, lemon, sugar rim

Tom Collins

Gin, lemon, sugar, soda

Whiskey Sour

Bourbon, lemon, egg white

Gimlet

Gin, lime cordial

Ward Eight

Rye, lemon, orange, grenadine

Rusty Nail

Scotch, Drambuie, lemon twist

Brandy Alexander

Brandy, crème de cacao, cream, nutmeg

Grasshopper

Crème de menthe, crème de cacao, cream

Pink Squirrel

Crème de noyaux, white crème de cacao, ice cream

The Sweet Table

Set late · Viennese style

Baked Alaska

Sponge, ice cream, torched meringue

Cherries Jubilee

Brandied cherries, flambé, vanilla ice cream

Bananas Foster

Dark rum, brown sugar, cinnamon

Grasshopper Pie

Mint cream, chocolate crumb crust

Icebox Cake

Chocolate wafer, whipped cream, twelve hours’ patience

Petit Fours

Almond cake, poured fondant

Spumoni

Pistachio, cherry, chocolate

Ambrosia

Citrus, coconut, marshmallow

Every menu is built to the room, the season, and the guest count. Tell me what the night is, and I’ll tell you what belongs on the tray.

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