![](https://images.nymag.com/weddings/planner/2009/summer/sw09_fingerfood_1_540.jpg)
Menu: An Evening Cocktail Party
“Have it in a museum all to yourself: The Museum of the City of New York would be perfect. Serve Champagne and oysters. Play Django Reinhardt, Ella Fitzgerald, and Cole Porter.” —Mary Cleaver of the Cleaver Co.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_1_90.jpg)
Foie-gras trio: crème brûlée, pistachio-crusted truffle, and macaron by Olivier Cheng.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_2_90.jpg)
Diver scallop and black-summer-truffle seviche by Hudson Yards.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_3_90.jpg)
Chocolate espresso tart with marshmallow meringue by the Cleaver Co.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_4_90.jpg)
Rocher of coconut mousse sprinkled with shaved coconut by Feast & Fêtes.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_5_90.jpg)
Black-and-white-fondant petit four available through Amy Atlas Events.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_6_90.jpg)
Red and gold beets with chèvre and dates in a spoon by Olivier Cheng.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_7_90.jpg)
Sesame truffle available through Amy Atlas Events.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_8_90.jpg)
Polka-dot coconut cake available through Amy Atlas Events.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_9_90.jpg)
Parmesan basket with soft goat cheese by Feast & Fêtes.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_10_90.jpg)
Nasturtium-deviled quail egg with trout caviar by the Cleaver Co.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_11_90.jpg)
Roast beef with lemon confit in arugula with chive tie by Olivier Cheng.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_12_90.jpg)
Striped bass in lettuce and coriander flower by Feast & Fêtes.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_13_90.jpg)
Fresh vegetable roll by Feast & Fêtes.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_14_90.jpg)
Lobster and mango skewer by Olivier Cheng.
![](https://images.nymag.com/weddings/planner/2009/summer/sw09_fingerfood_2_540.jpg)
Menu: An Afternoon on the Lawn
“Serve tomatoes, sweet corn, cucumbers, fresh seafood. Play a little reggae. Choose a venue with great green space and an unbeatable view—like Governors Island. It just reopened.” —Joey Campanaro of Little Owl Catering
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_15_90.jpg)
Mini ice-cream cone by Hudson Yards.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_16_90.jpg)
Mini caramel apple by Abigail Kirsch.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_17_90.jpg)
Corn chowder and corn fritter in a sake cup by Abigail Kirsch.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_18_90.jpg)
Spicy Thai beef tartare with cilantro and lime by Hudson Yards.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_19_90.jpg)
Mini Maine-lobster roll with handmade brioche by the Cleaver Co.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_20_90.jpg)
Cherry tomato stuffed with buffalo mozzarella by Olivier Cheng.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_21_90.jpg)
Bing cherry filled with foie-gras mousse by Hudson Yards.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_22_90.jpg)
Oyster on the half shell with sake lime sauce by Olivier Cheng.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_23_90.jpg)
Rhubarb macaron by the Cleaver Co.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_24_90.jpg)
Petit rosemary Dijon lamb chop by Little Owl Catering.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_25_90.jpg)
Honey tapioca with native blueberries and candied corn in a spoon by Creative Edge Parties.
![](https://images.nymag.com/images/2/weddings/2009summer/reception/fingerfood/fingerfoodtable_26_90.jpg)
Peach and prosecco granité by Hudson Yards.
![](https://images.nymag.com/images/2/weddings/2009summer/related-links-header.gif)
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