A raised display makes it easy for guests to grab wonton cones filled with Dungeness crab from Melons Catering.
Melons Catering uses a crisp cracker cup to add architectural edge to shrimp cocktail served with a delicate dollop of lobster salad.
Melons Catering offers hand-tied bamboo skewers, poised to pick up pesto-spiraled chicken.
Abigail Kirsch offers a pretty display of tiny fish and chips cups alongside savory ice cones.
Abigail Kirsch offers a rich Gorgonzola fondue in which to dip savory skewers.
A dash of wasabi mustard gives a kick to lobster-sake shooters from Design Cuisine.
Design Cuisine piles on the Manchego cheese pops.
A pretty "walking table" from Catered Affare offers appetizers.
For a "Club Med Tahiti" theme event, Culinary Capers Catering displays an array of seafood-inspired bites including cones stuffed with crab, mango and celery; tuna tartare kept cool in ice bowls; and oysters on the half shell accompanied by Campari-grapefruit ice and vodka-ginger ice.
Smoked salmon lollipops from Different Tastes provide a flavor pop.
Different Tastes offers tomato soup shooters topped with grilled cheese and pear sandwiches.
The Academy Awards Ball just couldn't go on without smoked salmon "Oscars" from Wolfgang Puck Catering.
A chic "cigarette girl" from Indiana Market and Catering offers appetizers.
Word of Mouth Catering lines bamboo trays with leaves to display sesame-crusted crab cakes.
Ginger-marinated shrimp in a pretty display from Word of Mouth Catering.
Miniature salads from Barbara Llewellyn Catering are tiny but pack a visual punch.
Barbara Llewellyn Catering offers a trio of tiny tuna bites.
Elegant salmon lollipops on acrylic skewers from Eatertainment.
Marcey Brownstein Catering and Events piles fish and chips into fancy paper cones.
From Different Tastes, a "horizontal" tapas display.
And for something very different, Different Tastes puts prickly pear shooters into a salt-filled pail.
Puff 'n Stuff Events and Catering creates an elegant mini mac and cheese with Asiago cheese, orzo and pancetta. The tuile "bowls" are made in mini muffin tins.
Fork and Spoon Productions riffs on the traditional "frite" by deep-frying vegetables or light proteins such as calamari in tempura batter, then serves them in decorative paper cones.
Comforting meatloaf bites from Green Olive Catering.
Surprising Gorgonzola "cigars" from Windows Catering Co. start with pureed Yukon Gold potatoes, which are blended with Stilton cheese, chives and roasted garlic. Each "cigar" is wrapped in phyllo dough, then quickly fried in peanut oil. Guests think they are about to bite into a spring roll, then get a Gorgonzola jolt.
Tiny shepherd's pies from Green Olive Catering.
Individual caprese "salads" from Elegant Affairs.
Parmesan cups hold mac and cheese bites from Berghoff Catering.
Good Gracious! Events piles chicken Caesar salad with pumpkin seeds into edible soy cones. Photo by Will Henshall.
From Abigail Kirsch, "dominoes" combining watermelon, pungent Gorgonzola, a tart balsamic reduction and spicy peppercress.
Kensington Caterers creates salad bites of duck, napa cabbage, pickled ginger, crosnes and carrots, all dressed in an orange sesame and soy sauce vinaigrette.
Greco's Gourmet Catering creates this arborio rice-crusted oyster with demi-sec plum tomato, spicy saffron aioli and pickled fennel.
Paula LeDuc Fine Catering seats ahi tuna cones in a dramatic bed of black sesame seeds. Photo by Sasha Gulish.
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