Pascal Fuchs

Cocktail parties are available for a minimum of 8 people. 

Hot Hors d`Oeuvres

Mini crab cakes with cilantro chutney 

Crab stuffed mushrooms

Baked brie, thyme, and onion compote in filo pastry

Thai chicken sausage rolls

Veal and tarragon vols-au-vent

Teriyaki ginger sausages with pineapple soy glaze

Lamb and mango skewers

Roquefort and walnut feuilletes

Chicken satay with peanut sauce

Beef brochettes with a cucumber coriander sauce

sesame beef skewers

Ham and cheese pizzettes

Mini croque monsieurs

Onion and raisin tart

Smoked salmon quiche

Ham and cheese quiche

Snail and garlic butter bouchées

Bacon wrapped sea scallops

Crispy artichoke and pecorino cheese roll

Vietnamese duck rolls with a tangy asian sauce

Cheese and paprika sticks

Garlic and lime shrimp

Crispy duck with dates

Black truffle bouchées      

Cold Hors d`Oeuvres 

Goat cheese, sun dried tomato, and Parma ham rolls 

Pecan and green olive cake

Lobster mousse with apple and celeriac in a glass

Vegetable platter with two different dips

Marinated mussels with capers and peppers

Spicy avocado and coconut milk gazpacho

Baked clams

Beef carpaccio with truffles

Cranberry and coco bean veloute with lemon-orange oil

Jumbo shrimp, or pork, rice paper rolls with sweet and sour sauce

Salmon and cucumber millefeuille

Avocado and grilled mushroom napolean with granny smith apple

Baby artichokes and foie gras  

Lobster canapes with an artichoke and mushroom compote

Goat cheese and cucumber wheels

Tuna  or salmon tartare

Smoked trout mousse and blinis

Potato and arugula galette with smoked salmon and lemon cream

Country pâté with cornichons on baguette

Quail eggs with salmon caviar  

roasted beef, tomato, and manchego cheese sandwiches

Marinated ocean trout and cucumber tarts

Asian crab tartlets

Toasted bread with olive tapenade

Foie gras stuffed dates

Oysters with Champagne jelly  

Seafood ceviche

Bloody Mary oyster shots 

Herb and garlic pita chips with homemade white bean dip

Pesto stuffed cherry tomatoes

Smoked chicken mousse in filo tartlets

Seared tuna with aioli