Parties Baskets in a Platters

Platters That Carry a Cocktail Party Without a Sit-Down Dinner

What Is Cocktail Party Platter Catering and Why Does It Matter for NYC Events?

Cocktail party platter catering is the assembly and service of curated hors d’oeuvres, charcuterie, seafood, and globally themed bites arranged on shared platters for receptions, office events, and private parties across New York City. Each platter is built to a guest count and served at room temperature with DOHMH-compliant handling, so a standing reception runs without a seated meal.

Hors D’oeuvres Baskets in a Platters

Room Temperature [T]. Pricing Per Platter – Small – Approx. 70 Pcs [325.00]. Large – Approx. 110 Pcs [395.00]

SEAFOOD 385 [ Smal] 460 [Large]

Mini Lobster Rolls, Coconut Shrimp, Shrimp Cocktail, Mini Crabcakes, Artichoke hearts, Peppadew Peppers, Pickled Green Beans, Passion Fruit Sauce, Lemon aioli, Cocktail Sauce

SUSHI MÉLANGE 340 [Smal] 410 [Large]

Assorted Sushi including California Rolls, Spicy Tuna Rolls, Vegetarian Rolls and Special Rolls accompanied by Pickled Ginger, Wasabi and Scallion Soy Sauce

FRUIT, CHEESE, AND CRUDITÉS

Celery and Carrot Batons, Broccoli Florets, Cherry Tomatoes, Snow Peas, Green Beans, Red & Yellow Peppers and Italian Olives, Batons of Vermont Cheddar, Chèvre, Jarlsberg, Istara, Azul Bleu, Brie, Fontina and Vintage Gouda Mixed Sliced Fruit, Milled Grain Crackers and Herb Dip

FULL BOARD MEATS, CHEESES, AND CRUDITÉS [+20]

Includes – prosciutto; capocollo; salami or chorizo; artisanal bread; sweet drop peppers. Old-fashioned mustard; truffle pecorino; Manchego; gorgonzola; baguette; bread sticks. crackers; olives; dried apricots; candied walnuts; grapes; honey; asparagus; celery. radishes; cauliflower; grape tomatoes; lemon hummus; ranch.

THAI

• Coconut shrimp skewers
• Curried beef skewers
• Lemongrass ginger chicken skewers
• Asian veggie roll
• Fire roasted baby peppers.
• Peanut and sweet chili dipping sauces.
• Shrimp chips

PAN-ASIAN

• Penang Grilled Beef
• Chicken potstickers
• Soy sesame glazed grilled shrimp skewers.
• Vegetable Spring Rolls
• Grilled Pineapple
• Pot Stickers
• Wonton Chips
• Plum Sauce
• Scallion soy dipping sauce

CARIBBEAN

• Coconut Shrimp
• Jerk Chicken Skewers
• Mini Jamaican Beef Patties
• Curried Potato Pockets
• Mango Chutney Dipping Sauce
• Plantain Chips
• Mango Avocado Salsa

LOUISIANA

• Spicy Shrimp Skewers
• Blackened fish Bites
• Sweet Potato Chips
• Blackened Cajun Chicken
• Grilled Andouille Sausage
• Creole Crab Dip with Toasts
• Hot & Spicy Pecans
• Jalapeño and Cheddar Biscuits

ALL AMERICAN

• Mini Crab Cakes
• Cheeseburger Sliders
• Buffalo Chicken Skewers
• Macaroni & Cheese Balls
• Carrots and celery
• Chipotle Sauce
• Blue cheese sauce
• ketchup

MEXICAN

• Chipotle Cilantro Shrimp
• Chicken Verde skewers
• Mini Beef Taco
• Cheese Stuffed Jalapenos
• Guacamole
• Tomato Corn Salsa
• Chipotle Sauce
• Tri-Colored Tortilla Chips
• Blue and Yellow Corn Tortillas

TUSCAN

• Rosemary Garlic Chicken Skewers
• Lemon Basil Shrimp Skewers
• Skewers of Fresh Mozzarella and Tomato
• Eggplant Bruschetta
• Wild Mushroom & Polenta Tartlets
• Italian olives
• Sun-dried Tomatoes Olive Tapenade
• Grissini breadsticks

MEDITERRANEAN

• Turkish chicken kebobs
• Grilled shrimp kebabs
• Falafel
• Spanakopita
• Kalamata olives
• Fire grilled eggplant.
• Feta yogurt mint dipping sauce
• Hummus -pita crisps

Here’s what most caterers won’t tell you: a cocktail reception lives or dies on flow, not just food. Guests are standing, mingling, and moving — if the platters empty in the first half hour or the line bottlenecks at one table, the whole room stalls. The fix isn’t more food; it’s the right mix of platters, placed and replenished by staff who read the room.

Get the quantities wrong and you pay for it twice: overspend on platters guests never reach, or run short an hour before the event ends and send someone out for emergency trays. For a client reception or a milestone party, that gap is what people remember.

In our experience working with finance, law, and media clients across Midtown and the Financial District, the platters that work are the ones planned around guest count, dietary mix, and venue layout — not pulled off a fixed list. Urban Affairs has staged cocktail receptions since 1998, with HACCP food-safety protocols, refrigerated transport, and full service staff who keep displays stocked and clean from first guest to last.

How Many Platters Do You Need Per Guest?

For a cocktail reception where platters are the meal, plan on 10 to 14 pieces per guest over the first two hours; if the platters supplement a bar or a later dinner, 5 to 7 pieces per guest is usually enough. A small platter (about 70 pieces) covers roughly 6 to 8 guests as a main offering, and a large (about 110 pieces) covers 10 to 14. The difference shows up when the event runs long: a Financial District holiday reception that drifts past three hours needs a second wave of platters, not a single drop-off.

Mixing platter types matters as much as the count. A reception for 100 guests built only on seafood gets expensive fast and leaves vegetarians with little to eat; the same budget spread across seafood, a fruit-and-cheese board, and two themed platters feeds the room better and reads more generous.

Which Platters Work Best for a Standing Reception?

Room-temperature platters are built for exactly this: guests serve themselves while staff replenish, so there’s no plated service to slow things down. Charcuterie and crudités boards anchor the table and hold well across a long event. Seafood and sushi platters draw a crowd but need cold holding and quicker turnover. Themed platters — Tuscan, Mediterranean, Mexican — let you match the menu to the occasion or the guest of honor without building a custom menu from scratch.

If you’re serious about keeping the room moving, spread platters across two or three stations rather than one long table. It cuts the bottleneck and gives guests a reason to circulate.

How Do You Handle Dietary Needs Across Shared Platters?

Shared platters are where allergens get tricky, because guests build their own plates. A serious caterer plans the dietary map before the menu: clearly labeled vegetarian, vegan, and nut-aware options on separate boards with dedicated serving utensils, prepared under HACCP cross-contamination protocols — the same standard used in institutional meal programs. Halal options are available on request. The fruit, cheese, and crudités board and several themed platters cover most plant-based and gluten-aware guests without a separate order.

Staffing and Logistics for NYC Cocktail Receptions

Platters look effortless when the logistics are handled and obvious when they aren’t. Service staff place boards, monitor temperatures, replenish from back-up trays, and clear empties so the display never looks picked over. NYC venues add their own friction — freight-elevator windows, loading-dock timing, and limited prep space in a Midtown high-rise can add an hour to setup, and that hour belongs in the plan. Urban Affairs builds that into every cocktail reception, with DOHMH-compliant handling and refrigerated transport from our commissary kitchen to your venue.

Get a Custom Catering Quote for Your Event

Urban Affairs Catering & Events has produced cocktail receptions across New York City since 1998 — from client receptions in Midtown to milestone parties in Brooklyn. Whether you need a few platters for an office gathering or a full spread for 300, we’ll build a selection that fits your guest count and your budget. Pair platters with passed hors d’oeuvres, add stationary platter displays, or round out the bar with cocktail bar service. Browse the full catering menu, or when you’re ready, request a catering quote here or call 212-981-5832.