Amuse-Bouche {Cuisine}

Is not classified as an appetizer nor Hors d’œuvre but yet a small amount of food that is served “to amuse your mouth.”  The thing I love about serving these at weddings or events is that it allows you to create a sense of excitement for what is yet to come throughout the night.

One of my duties as a wedding coordinator is to sometimes create the most tantalizing menu for the event.  Knowing what wines to pair with what cheeses, what corn cake to serve with lobster coral and what sauce to pair with your pecan encrusted salmon skewers.

Bespoke Event Design can help you create the most exquisite menu by combing clean, fresh flavors that will leave your guests talking for years to come.  

Here are just a couple of tantalizing ideas to get your mouths watering

Chilled carrot peanut lemongrass soup with crab

Salmon Tartare with pickled cucumbers, red onions and capers

Mini Gaz soup

Queijodo Topo

Stuffed medjool date with tangerine & baby arugula

Curried English Pea Soup topped with Creme Fraiche

Smoked Sturgin

fresh figs, prosciutto, Gorgonzola cheese and walnuts


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