Feast for the eyes

Pure Appètit understands the importance of the setting. The tantalizing aromas set the expectations high.

Presentation elevates the experience. Prepare your guests for an impressive evening of the finest cuisine.

What can we prepare for you?

Chef Steve Atkins caters U.K. College of Design

CReate the perfect feast for your guests

Architects design houses with precise angles to catch your eye when you’re shopping for a home. The first thing you see is the “face” of the house; it calls you in, welcomes you to your new abode. As you venture through the house you note the layout. The spacious kitchen, the easy access to the dining room, the sturdy feel which lets you know this house is safe for your family.

In this same light, Pure Appètit Catering ensures precise presentation for your event. The old adage “we eat with our eyes first” holds true. The perfect placement of assorted meats, cheeses, breads and fruits laid out on a long banquet table. The cutting knives placed just so, allowing ease of use. A perfectly browned canapé topped with thin layers of salmon and a cool, creamy benedictine spread. The mouth-watering glaze of charred ribs seared to perfection calls us to the table.

The appearance sets a high bar, invites you in for a taste which leaves you dazzled with deliciousness. Browse our gallery for ideas that will leave your guest hungering for your next event.

Composed Salad of Greens, KY Rose Cheese, Grilled Butternut Squash, Maple-Dijon Vinaigrette

Beer Cheese-Deviled Eggs, Pickled Green Tomato, Crisp Prosciutto

Amuse Bouche - Beluga Caviar, Cucumber Granita

Crispy Banana Pepper- Cheddar Creme Fraiche, Cocktail Sauce

Shrimp n’ Grits, Roasted Red Pepper Coulis

Venison Loin, Glace Vin Rouge, Chipotle Sweet Potato, Roast Heirloom Carrots

Deconstructed Canapé - Grilled Local Peach, Pancetta, Arugula, Aged Balsamic, Crostini

Miniature Crawfish Cake, Blackened Corn Relish, Remoulade

Pan-Roasted Salmon, Butter-Poached Lobster, Saffron Vin Blanc, Creamed Cremini Rice Pilaf

Miniature Crab Cakes, Vietnamese Dipping Sauce (Nuoc Cham), English Curry Aioli

Composed Salad - Crispy Pecan-Crusted Goat Cheese, Greens, Grilled Asparagus, Beet-Brown Butter Vinaigrette, Aged Balsamic

Rustic BBQ Terminus Farm/West Paces Racing

Charcuterie, Cheese, Fruit, Pickles, Preserves

Butternut Squash-Yellow Curry Soup, Crispy Prosciutto

Beef Carpaccio, Crisp Pecorino Romano, Capers, Vinaigrette

Old Country Cabbage Rolls, Masala-Roasted Potatoes

Simple Family Meal. South Carolina Mustard BBQ, Red BBQ, Spicy Vinegar BBQ Sauces shown

Canapé of KY Rose Cheese, Country Ham, Arugula, Balsamic

Salad, Pecan-Crusted Goats Cheese, Grilled Asparagus, Greens, Beet Vinaigrette, Aged Balsamic

Koosah, Nasturtium, Lebanese Stuffed Squash

Mediterranean Nachos (Hummus, Tapenade, Feta, Pickled Turnip)

Tart Tatin and Chocolate Bourbon Brownie Cheesecake

Classical French Tart Tatin, Bourbon Crème Fraiche

Charcuterie, Cheese, Pear Butter, Tomato Chutney

Chef Steve Atkins carefully prepares Composed Salad of Greens, KY Rose Cheese, Grilled Butternut Squash, Maple-Dijon Vinaigrette

Composed Salad of Greens, KY Rose Cheese, Grilled Butternut Squash, Maple-Dijon Vinaigrette

Crab-Stuffed Shrimp, Lemon-Caper Aioli (2)

Canapé of Bison Meatloaf, Scratch Pimento Cheese, Tomato Compote

Spread of Charcuterie, Cheese, Fruit, Hummus, Beer Cheese, Black Eye Pea Caviar - Grand Opening of Whisky Thief Distilling Tasting Room, Louisville, KY, 10-10-24 (3)

Smoked Salmon-Benedictine Canapés - Grand Opening of Whisky Thief Distilling Tasting Room, Louisville, KY, 10-10-24