Savory Cocktail Finger Food

Cold
Warm
Desserts



Cocktail Finger Food

Minimum order one dozen of each item

Cold(Price per piece)

Smoked salmon macaron, lemon crème fraîche

• - 3 -

Tomato & watermelon lollipop, lemon basil vinaigrette

• - 2.50 -

served on Japanese spoon

Parma prosciutto Dijon butter mille feuille, on brioche, French pickles

• - 2.50 -

Red snapper carpaccio, red onion, cucumber, red bell pepper escabeche

• - 3.50 -

Hawaiian scallop on the shell, sweet corn tarragon vinaigrette

• - 3.50 -

Lobster carpaccio, cilantro lime olive oil marinade

• - 3.50 -

served on small plate

Sushi grade tuna tartar on butter brioche, miso mayonnaise

• - 3.50 -

Mini profiterole filled with sauternes foie gras terrine, apricot chutney

• - 3 -

Poached quail egg "deviled style", paprika mayonnaise on toasted crouton

• - 2.50 -

Smoked salmon canapé, cucumber, dill, salmon eggs

• - 2.50 -

Smoked duck breast tartlet, orange Grand Marnier marmalade

• - 3 -

Belgian endive leaf filled with blue cheese mousse, caramelized pecans

• - 2 -

Mini Russian blinis canapé, American paddlefish caviar, crème fraîche

• - 9 -

Rosemary goat cheese mousse on a crostini, honey glaze, caramelized pecans

• - 2.50 -

Grilled zucchini roulade, topped with roasted red bell pepper rémoulade

• - 2.50 -

served on Japanese spoon

Salmon Gravlax on Phyllo dough shell, lemon chive crème fraîche

• - 3 -

Cantaloupe lollipop, wrapped with Parma prosciutto, balsamic glaze

• - 2.50 -

served on Japanese spoon

Pan seared sushi grade tuna, sweet chili pepper ginger marinade

• - 3.50 -

served on Japanese spoon

Warm(Price per piece)

Mini chicken dumpling, black truffle mushroom vinaigrette

• - 2 -

Mini beef wellington, Cognac wild mushroom sauce

• - 3-

served on Japanese spoon

Applewood bacon wrapped quail breast stuffed with plum, port wine sauce

• - 3.50 -

served on Japanese spoon

Mushroom cap filled with creamy spinach, Parmesan cheese gratinée

• - 2.80 -

served on Japanese spoon

Duck confit tartlet, blueberry marmalade

• - 3 -

Kobe beef mini slider, garlic aïoli, arugula salad

• - 3 -

Puff pastry filled with Burgundy snail, baked in butter garlic parsley

• - 3 -

Wild mushroom cappuccino, topped with whipped cream

• - 2.50 -

served in espresso cup

Desserts

Petite caramel profiterole, vanilla whipped cream

• - 2 -

Dark chocolate mousse

• - 2.25 -

served on square verrine

Mini tiramisu

• - 2.50 -

served on square verrine

Mini vanilla éclair

• - 2 -

Vanilla panna cotta, topped with mango chutney

• - 2.25 -

served on square verrine

Raspberry mousse

• - 2.25 -

served on square verrine

Fresh strawberries, marinated in aged port wine reduction sauce

• - 2.25 -

served on square verrine

Homemade assorted French macarons

• - 2.25 -

Mini chocolate éclair

• - 2 -

Chocolate mousse trio (dark/milk/white)

• - 2.25 -

served on square verrine

Mini royal cake, chocolate ganache, with hazelnut crisp

• - 2.25 -

Mini tropéziene: lemon almond mousse, between butter brioche

• - 2.50 -

Assorted summer berry tartlet

• - 2.50 -

Mini coffee éclair

• - 2 -

Chocolate caramel liegeois

• - 2.50 -

served on square verrine

Mini lemon tart, Italian meringue

• - 2.50 -

Mini opéra cake

• - 2 -

Mini salted caramel éclair

• - 2 -

Vanilla panna cotta, raspberry coulis

• - 2.25 -

served on square verrine

Chef David Denis would be pleased to propose alternative menu selections.
All food and beverages are subject to a 8.25% sales tax and a 20% service charge.

Please contact our Events Manager to begin planning your special event.
832-379-8322
florence@lemistralhouston.com