8th Floor: Rooftop North Recipe
For smaller groups the North patio can provide an intimate reception space while enjoying the city views.
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Ingredients
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Welcome Cocktail — Rooftop Breeze (per person)
Passed Appetizers — Mixed Savory Tray (serves 8)
Main Small Plates — Grilled Herb Chicken Skewers (serves 8)
Vegetarian Small Plate — Grilled Vegetable & Halloumi Platter (serves 8)
Dessert — Mini Lemon Olive Oil Cakes (serves 8)
Method
Welcome Cocktail — Rooftop Breeze (per person)
- 1
Shake and Serve
Fill a cocktail shaker with ice. Add 1.5 oz gin, 0.5 oz fresh lime juice, 1.0 oz grapefruit juice and 0.5 tsp simple syrup. Shake vigorously for 12 seconds until well chilled. Strain into a chilled Collins or highball glass filled halfway with fresh ice. Top with 2 oz club soda and gently stir once to combine. Garnish with a grapefruit wheel or twist and a mint sprig if desired. Serve immediately.
Passed Appetizers — Mixed Savory Tray (serves 8)
- 2
Caprese Crostini
Toss halved cherry tomatoes, mini mozzarella balls and basil with 2 tbsp olive oil, 1 tsp sea salt and 1/2 tsp black pepper. Arrange crostini on a platter, top each with a spoonful of the tomato-mozzarella mix, drizzle with a little balsamic glaze and finish with a small basil leaf. Makes about 16 crostini.
- 3
Smoked Salmon Bites
Mix softened cream cheese with chopped fresh dill and a pinch of black pepper. Spread about 1 tsp of the dill cream cheese on each crostini, layer with a thin slice of smoked salmon, top with a few capers and a sliver of cucumber. Arrange on tray and chill until service.
- 4
Prosciutto & Fig Crostini
Spread 1/2 tsp fig jam on each crostini, top with a torn piece of prosciutto and a small piece of mozzarella or a basil leaf. Arrange with assorted olives in small bowls for passing.
Main Small Plates — Grilled Herb Chicken Skewers (serves 8)
- 5
Marinate
In a large bowl whisk together 1 cup Greek yogurt, 1/4 cup lemon juice, 3 tbsp olive oil, minced garlic, chopped rosemary, chopped thyme, smoked paprika, 1.5 tsp salt and 1 tsp black pepper until smooth. Add the 2.5 lb chicken pieces, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to 6 hours.
- 6
Assemble & Grill
Soak bamboo skewers in water for 30 minutes before using. Preheat grill or grill pan to medium-high (about 400°F / 200°C). Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking. Brush skewers lightly with olive oil. Grill 3–4 minutes per side until an internal temperature of 165°F (74°C) is reached and chicken is nicely charred at the edges. Transfer to a platter and rest 5 minutes. Serve with lemon wedges.
Vegetarian Small Plate — Grilled Vegetable & Halloumi Platter (serves 8)
- 7
- 8
Grill & Arrange
Grill vegetables 3–5 minutes per side until tender and slightly charred. Grill halloumi 1–2 minutes per side until golden brown. Arrange vegetables and halloumi on a serving platter, sprinkle with chopped fresh parsley and an additional pinch of sea salt. Serve warm or at room temperature.
Dessert — Mini Lemon Olive Oil Cakes (serves 8)
- 9
Make Batter
Preheat oven to 350°F (175°C). Grease a 8–9" round pan or 8 medium muffin tins (for mini cakes) and line if desired. Whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder and 1/2 tsp salt in a bowl. In a separate bowl beat 1 cup sugar and 3 large eggs until pale and slightly thickened (about 2–3 minutes). Stream in 3/4 cup olive oil while continuing to whisk. Stir in 1/2 cup milk, 2 tbsp lemon zest and 1 tsp vanilla until combined. Fold dry ingredients into wet until just mixed; do not overmix.
- 10
Bake & Finish
Pour batter into prepared pan or divide among muffin tins. Bake round cake 30–35 minutes or mini cakes 14–18 minutes, until a toothpick inserted comes out clean and tops are golden. Cool in pan 10 minutes, then transfer to a rack to cool completely. Dust with powdered sugar before serving. Serve warm or at room temperature.