Miette Culinary Studio is pleased to announce a new catering service for at-home parties and events. Chef Paul Vandewoude and Chef Sui Lon 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. Here is a partial list:

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, arugala, 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 with Idiazabal 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