Past Inspirations.
Endless Possibilities.
Every event is a reflection of the client behind it. Our portfolio showcases a few of the imaginative menus and themes we’ve brought to life—from a writer’s group of selected works transformed into a multi-course dinner party to a playful night based on iconic dynamic duos at a cocktail party.
NEW YEAR'S CELEBRATION
Inspiration: Dynamic Duos presented as hors d’oeuvres at costume cocktail party
Dynamic Duos
Cheese & Crackers
Parmesan frico lollipops
Sweet & Sour
Cranberry apple cider citrus Prosecco shrub
Cooked & Raw
Salmon tartare cornets, red onion crème fraîche, pink caviar
Hot & Cold
Chaud froid oeuf with 5 spice maple and chive crème fraîche
Peanut Butter & Jelly
Gougeres, raspberry goat cheese mousse, peanut butter snow
Chips & Dip
Prosciutto di Parma crisps, shishito pepper pistachio dip
Coffee & Cream
Wild mushroom lentil velouté, coffee whipped cream
Black & White
Vanilla shortbread, chocolate caviar
Surf & Turf
Seared scallops, bacon marmalade, harissa carrot purée
Pork & Beans
Miso pork spareribs, gochujang chile-honey-ginger glaze
Fire & Ice
Hazelnut sablé, almond moelleux, bourbon caramel ice cream, smoked meringue
Crispy & Creamy
Chestnut crème brûlée
Follow us on Instagram @bespokepalate
Author’s Literary Dinner
Dreaming of Manderley
64 hour duck confit rillettes on house crafted sourdough
The Stately Regency of Jane Austen
Fricassee de poulet a l’ancienne, fresh hand made pasta ribbons, glazed onions and poached baby portobello
Candace Kinkade’s Favorite Snack
Cigarettes russes with smoked salmon crème fraîche mousse
Remise en Bouche
Mango passion fruit sorbet surprise
Lamb to the Slaughter
Frenched lamb chops with roasted beet emulsion and hazelnut garlic haricots verts
Harry Potter Treacle Tart
Dark chocolate sablé, espresso infused medjool dates, brown butter caramel cream, vanilla bean quenelle
Thé de L'après-Midi Parisien
Cucumber chèvre sourdough tartines
Tarragon oeuf vegetable roulade
Salmon rillettes on rye with dill flowers
Yogurt curried chicken salad with roasted carrots and spiced fruits
Niçoise baguette bites
Crème fraîche scones and sour cherry scones with raspberry confiture, whipped butter and citrus curd
Hazelnut praline petit choux
Pistachio mousseline eclairs
Strawberry financiers
Lemon crémeux tartelettes
Chocolate moelleux, whipped dark chocolate ganache, cocoa nib croustillant brittle
Warm spiced carrot cake with poached carrot cardamom cream and cream cheese mousse
Vegan Italian Journey
Smoked paprika thyme savory cocktail shortbreads
Herb marinated liquid Castelvetrano olive spheres
Sourdough focaccia two ways: Rosemary with maldon salt and fig, roasted plum, toasted walnut and honey
Herb laminated stained glass fresh ravioli with lemon almond ricotta
Sangiovese demi-glace glazed porcini shiitake meatballs over creamy heirloom polenta and garlic tuscan kale
Lemon cream tiramisu
Coconut almond succées, meringue crisps, coconut vanilla bean ice cream
Night in the Big Easy
Warm dates stuffed with goat cheese and olive oil marcona almonds
Crème de cassis kir spheres
Salmon rillettes on potato crisps
Prosciutto wrapped shrimp, bourbon barbecue sauce
Chilled sour cherry soup with fennel and sour cream
Trio of meatballs: Dukkah encrusted sausage with mustard cream, pork and lemongrass with lime cilantro, lamb sun-dried tomato ricotta
Truffled pasta gratin with Dungeness crab
Champagne mousse with strawberry confit, champagne Gelée and vanilla butter sablés
FRENCH QUARTER FEAST
Inspiration: Recent New Orleans trip with menu designed to accompany bourbon pairing
AUTHOR'S FAVORITE AUTHOR DINNER
Inspiration: Each writer’s favorite author developed into an inspiring dish
VEGAN CELEBRATION DINNER
Inspiration: Bring back the flavor of Italy from our recent trip but reinvent all the dishes as vegan.
ELEGANT AFTERNOON TEA
Inspiration: Create a classic afternoon tea with Parisian spirit celebrating our honeymoon in France.
70th BIRTHDAY BRUNCH
Inspiration: Elevated Southern Classics
Wildflower Luncheon
Deviled eggs with ancho caramelized bacon
Cocktail Spheres: Lemon balsamic bloody Mary and virgin mango passionfruit
Chorizo gravy and cornmeal biscuits
Macaroni and pimento cheese gratin
Nut and spice encrusted meatballs with crème fraîche mustard sauce
Shirred baked eggs with herbed chèvre
Maple cranberry baked brioche crème anglaise French toast
Shaved brussels sprout salad with buttermilk vinaigrette, medjool dates, marcona almonds
Honey bourbon cardamom ginger glazed ham
Peach confiture almond cream galettes
Caramel pear cheesecake trifle
Lemon cream sablé bites
Double chocolate brownie cookies
NEW YEAR'S CELEBRATION
Inspiration: Dynamic Duos presented as hors d’oeuvres at costume cocktail party
Dynamic Duos
Cheese & Crackers
Parmesan frico lollipops
Sweet & Sour
Cranberry apple cider citrus Prosecco shrub
Cooked & Raw
Salmon tartare cornets, red onion crème fraîche, pink caviar
Hot & Cold
Chaud froid oeuf with 5 spice maple and chive crème fraîche
Peanut Butter & Jelly
Gougeres, raspberry goat cheese mousse, peanut butter snow
Chips & Dip
Prosciutto di Parma crisps, shishito pepper pistachio dip
Coffee & Cream
Wild mushroom lentil velouté, coffee whipped cream
Black & White
Vanilla shortbread, chocolate caviar
Surf & Turf
Seared scallops, bacon marmalade, harissa carrot purée
Pork & Beans
Miso pork spareribs, gochujang chile-honey-ginger glaze
Fire & Ice
Hazelnut sablé, almond moelleux, bourbon caramel ice cream, smoked meringue
Crispy & Creamy
Chestnut crème brûlée
Follow us on Instagram @bespokepalate
Author’s Literary Dinner
Dreaming of Manderley
64 hour duck confit rillettes on house crafted sourdough
The Stately Regency of Jane Austen
Fricassee de poulet a l’ancienne, fresh hand made pasta ribbons, glazed onions and poached baby portobello
Candace Kinkade’s Favorite Snack
Cigarettes russes with smoked salmon crème fraîche mousse
Remise en Bouche
Mango passion fruit sorbet surprise
Lamb to the Slaughter
Frenched lamb chops with roasted beet emulsion and hazelnut garlic haricots verts
Harry Potter Treacle Tart
Dark chocolate sablé, espresso infused medjool dates, brown butter caramel cream, vanilla bean quenelle
Thé de L'après-Midi Parisien
Cucumber chèvre sourdough tartines
Tarragon oeuf vegetable roulade
Salmon rillettes on rye with dill flowers
Yogurt curried chicken salad with roasted carrots and spiced fruits
Niçoise baguette bites
Crème fraîche scones and sour cherry scones with raspberry confiture, whipped butter and citrus curd
Hazelnut praline petit choux
Pistachio mousseline eclairs
Strawberry financiers
Lemon crémeux tartelettes
Chocolate moelleux, whipped dark chocolate ganache, cocoa nib croustillant brittle
Warm spiced carrot cake with poached carrot cardamom cream and cream cheese mousse
Vegan Italian Journey
Smoked paprika thyme savory cocktail shortbreads
Herb marinated liquid Castelvetrano olive spheres
Sourdough focaccia two ways: Rosemary with maldon salt and fig, roasted plum, toasted walnut and honey
Herb laminated stained glass fresh ravioli with lemon almond ricotta
Sangiovese demi-glace glazed porcini shiitake meatballs over creamy heirloom polenta and garlic tuscan kale
Lemon cream tiramisu
Coconut almond succées, meringue crisps, coconut vanilla bean ice cream
Night in the Big Easy
Warm dates stuffed with goat cheese and olive oil marcona almonds
Crème de cassis kir spheres
Salmon rillettes on potato crisps
Prosciutto wrapped shrimp, bourbon barbecue sauce
Chilled sour cherry soup with fennel and sour cream
Trio of meatballs: Dukkah encrusted sausage with mustard cream, pork and lemongrass with lime cilantro, lamb sun-dried tomato ricotta
Truffled pasta gratin with Dungeness crab
Champagne mousse with strawberry confit, champagne Gelée and vanilla butter sablés
FRENCH QUARTER FEAST
Inspiration: Recent New Orleans trip with menu designed to accompany bourbon pairing
AUTHOR'S FAVORITE AUTHOR DINNER
Inspiration: Each writer’s favorite author developed into an inspiring dish
VEGAN CELEBRATION DINNER
Inspiration: Bring back the flavor of Italy from our recent trip but reinvent all the dishes as vegan.
ELEGANT AFTERNOON TEA
Inspiration: Create a classic afternoon tea with Parisian spirit celebrating our honeymoon in France.
70th BIRTHDAY BRUNCH
Inspiration: Elevated Southern Classics
Wildflower Luncheon
Deviled eggs with ancho caramelized bacon
Cocktail Spheres: Lemon balsamic blood Mary and virgin mango passionfruit
Chorizo gravy and cornmeal biscuits
Macaroni and pimento cheese gratin
Nut and spice encrusted meatballs with crème fraîche mustard sauce
Shirred baked eggs with herbed chèvre
Maple cranberry baked brioche crème anglaise French toast
Shaved brussels sprout salad with buttermilk vinaigrette, medjool dates, marcona almonds
Honey bourbon cardamom ginger glazed ham
Peach confiture almond cream galettes
Caramel pear cheesecake trifle
Lemon cream sablé bites
Double chocolate brownie cookies
”For our cocktail /dinner party Bespoke Palate curated a playful menu and a variety of specialty cocktails for us where each drink was paired with bite-sized dishes that went way beyond the usual with fun and imaginative courses. The guys gave the evening a polished but unstuffy feel, always ready with a story behind each bite. This dinner party was a stand out for us and our friends! It was worth every penny. Going forward, we will always use Bespoke Palate. It was seriously such a great experience!”
- Joe S., Nashville, TN
info@bespokepalate.com
