New! Miette Now Offers Catering

Miette Culinary Studio is pleased to announce a new catering service for parties and events. Chef Sui Lon and Chef Paul have teamed up to develop a roster of zingy finger foods, taking their inspiration from years of restaurant experience and the rave reviews of their customers. Starting in December 2011, you can also have your Miette-catered cocktail party at a Meatpacking District gallery. Ideal for parties of up to 40 people, this gallery space is located on the 4th floor of a landmark building.

For prices, more information, or to make an appointment to see the space, please contact us.

Savory Hors d ’Oeuvres

• Herb Crusted Shrimp with roasted garlic puree and chilies flakes
• Coconut Fish Cakes with cilantro pesto
• Miniature Crab Cakes with lemon tartar sauce
• Curried Shrimp Empanadas
• Lobster salad in crispy cones
• Lobster Risotto in phyllo with saffron tomato sauce
• Fresh Salmon Salad roll in rice paper with peanuts, daikon, carrots, and salmon roe
  Smoked Salmon Mousse with Lemon Zest in Dill Crepes
• Spicy Tuna Tartare with avocado and apples in cucumber cups or endive leaves
• Scallop or Tuna Seviche in a coconut lime sauce on plantain crisps
• Mini Rosemary Chicken Burgers with coleslaw and aioli
• Chicken with Raisins & Walnuts tossed in a pomegranate vinaigrette on mini poppadum
  Chicken and Mushroom Siu Mai with sesame oyster sauce
• Chicken with Pancetta and Garlic Chive Turnovers with an herb buttermilk dressing
• Chicken Satay with spicy peanut sauce
• Peking style duck in scallion crepe with hoisin
• Roast Duck in rice paper with noodles, peppers, arugula, mint, and a sesame hoisin sauce
• Foie Gras Mousse in pate choux puffs with fig jam
• Fava bean puree on herb crostini with roasted cauliflower, drizzled with hazelnut oil
• Grilled cheese with truffle oil and baby celery
• Basil Crepes with ginger ratatouille and balsamic glaze
• Cranberry and Stilton puffs
• Arepas (corn cakes) with spicy salsa and avocado sauce
• Roasted Eggplant with fire peppers and lemon herbed hummus on toasted masala Nan
• Fried Tofu Satay with spicy peanut sauce
• Fried Truffle Mac 'n cheese
• Gougeres
• Phyllo purses filled with truffle risotto
• Vegetable kebabs in bamboo skewers with pesto
• Beet Tartare with crème fraiche on rice crackers
  
• Mini cheeseburgers with pickles and ketchup
• Beer Braised Short Ribs in mini buns
• Filet Mignon on toasted baguette withIdiazabal aioli and olive tapenade
• Lamb Samosas in curry Phyllo pastry
• Persian Spiced Lamb Loin in choux puffs with oven dried tomatoes and caramelized onions
• BBQ Boneless Asian Style Pork Ribs
• Spiced Lamb Meatballs with herbed raita

Sweet Bites

• Miniature Warm Chocolate cakes with fresh whipped cream
• Cinnamon and Sugar Dusted Phyllo Cups with fresh berries and whipped ginger mascarpone and caramel sauce
• Cheesecake lollipops rolled in graham cracker
• Pecan pie squares
• Lemon curd tartlets
• Dark Chocolate Truffles rolled in cocoa powder
• Fudge nut brownies
• Peanut butter whoopee pies
• Mini profiteroles with vanilla ice-cream and chocolate sauce

chicken garlic chive siu mai

sake miso chilean sea bass

mini sliders cheeeseburger, bbq pork, lamb

rack of lamb on potato gratin

lobster and corn salad with mache

seared sea scallop, spianch

Photos by encoreprophoto.com