Logo
 
PDF Print E-mail

The following items are merely a sampling of special event menu items that Cer té catering can provide, your event consultant will provide you with an array of options that suit the need of your event

.

Buffet Platters

“Prepped" Cheese Platter

Roquefort grapes, brie en croute, torta mozzarella, basil goat cheese with crostini, aged cheddar and apple bites, cheesesticks and gougeres.

Premium Fruit & Cheese Board

A selection of imported cheeses such as humboldt fog, brie, huntsman and montrachet, grapes, sliced apples, pears and strawberries. Served with french bread and assorted crackers.

“Cubed" Cheese Platter

Aged wisconsin cheddar, canadian jarlsberg, vermont goat cheese brie and pepper jack. served with sliced apples, grapes, strawberries and assorted crackers.

Crudite

A designed assortment of green beans, cauliflower, broccoli, red and yellow peppers, zucchini, yellow squash, carrots, cucumbers, mushrooms and more. Served with our special dips

Atlantis Crudite

Poached shrimp, grilled scallops, tuna brochettes, california rolls and mini salmon spring rolls. Served with cocktail sauce, remoulade and wasabi dipping sauce.

Tuscan Antipasto Skewers

Soppressata, genoa salami, capicola ham, basil marinated mozzarella, sun-dried tomatoes, marinated portobello mushrooms, olives and marinated artichoke hearts. Served with crostini and balsamic vinaigrette.

Greek Antipasto

Lemon herb chicken, feta, calamata olives, marinated cucumber salad, roasted plum tomatoes, couscous salad on a bed of mixed greens with lemon chive dressing.

Jumbo Shrimp Cocktail

With a traditional cocktail sauce. Market price

Finger Sandwiches

Walnut cream cheese and pear, smoked salmon, grilled lemon chicken, rare roast beef, white meat tuna salad, chicken waldorf, black forest ham and brie, smoked turkey with apple and bleu cheese, mozzarella tapenade with plum tomatoes, sun-dried tomato goat cheese and haricot vert, grilled zucchini and hummus, grilled asparagus and deviled eggs, portobello, boursin and arugula.

Chips and Dips

Hummus, caramelized onion dip and spinach artichoke dip. Served with pita chips, waffle chips and crostini.

Asian Buffet

Vegetable spring rolls, chicken lo mein, braised bok choy, crispy dumplings, salmon teriyaki skewers and vegetable stir fry with crispy noodles and hoison sauce.

Mini Kebob Grill

Moroccon chicken kebobs, beef tenderloin brochettes, grilled vegetable skewers and tuna kebobs, served with mango chutney, soy ginger glaze and pesto creme fraiche.

Satay Sampler

Seared tuna, japanese eggplant, sirloin, chicken and shrimp, served with peanut sauce, soy ginger glaze and green curry yogurt sauce.

Meat & Poultry

Assorted Miniature Pizzas

Pepperoni, margherita and grilled vegetable and goat cheese.

Assorted Miniature Quiches

Lorraine, spinach, goat cheese and mushroom.

Bacon, Cabbage and Potato Knishes

Served with sour cream and chives.

Beef Chimichurri

On a sugar can skewer with papaya.

Beef Sate

With thai peanut sauce.

Beef Tenderloin Negymaki

On a skewer with scallion and sirloin.

Beef Wellington

In a puff pastry crust with duxelle and spinach.

Chicken Apple Sausage

With basil in a cornmeal crust.

Chicken Finger Skewers

With honey mustard dipping sauce.

Chicken Sesame Satay

With thai peanut sauce.

Chicken Souvlaki Skewers

With cucumber kaifer yogurt. CITRUS MUSTARD SEED GLAZED CHICKEN BROCHETTE

“Coq Au Vin” Tartlets

In herbed puff pastry.

Corned Beef in the Blanket

Wrapped in puff pastry, served with pomery mustard.

Filet Mignon Brochette

With herbed sea salt granules.

Filet Mignon on a Roquefort Scone

With horseradish sauce and red onion marmalade.

Five Spiced Asian Chicken Drumsticks Foi Gras on Herbed Brioche

With green mango chutney.

Foi Gras Spring Rolls

With piquant guava puree.

Grilled Baby Lamb Chops

With minted tzatziki and gremolata.

Grilled Chicken & Vegetable Samosas

With tandoori yogurt dipping sauce.

Haricot Vert Bundles

Wrapped in applewood smoked bacon.

Lamb in a Blanket

Merguez sausage baked in puff pastry.

Lamb Kofta Skewers

With curried yogurt and cilantro.

Mini Croque Monster

With tomato chip and olive oil mayo.

Mini Filet Mignon "Big Macs"

With sweet and sour kirby and homemade catsup.

Mini Potato, Bacon and Cheddar Knishes

Served with sour cream and mustard on the side.

Pigs in the Blanket

With honey mustard dipping sauce.

Prague Ham

On a raisin scone with clove-scented roasted pineapple.

Prosciutto & Fontina Quesadillas

With sweet peper confit.

Prosciutto & Melon Skewers

With basil syrup. PROSCIUTTO & MOZZARELLA CROQUETTE With tomato anchovy dipping sauce.

Prosciutto, Pear & Gorgonzola Pizzette Pulled Duck Confit Spring Rolls

With citrus plum sauce.

Quail Eggs

With creme fraiche and caviar.

Red Wine Poached Pears

Wrapped in prosciutto di parma.

Roasted Leg of Lamb

On a toasted mini pita with tzatziki sauce.

Saucisson En Croute

With a spicy mustard seed dipping sauce.

Serrano Ham, Manchego & Oven-Dried Apple Pizzette

Sliced Lamb on Toast

With mint jelly.

Smoked Duck

With pickled vegetables and plum sauce on a gyoza crisp.

Spiced Popcorn Crusted Chicken Tenders

Served with homemade catsup.

Stilton Cheese Scone with Smoked Duck

Served with cumberland sauce.

Thai Coconut Chicken

With peanut sauce.

Traditional Pork Empanadas

With cilantro crust and cuban spices.

Fish & Shellfish

Crisped Oysters In The Shell

With spiced tomato fondue.

Crispy Coconut Shrimp

With mango citrus sauce.

Crispy Sesame Tuna Nori

With wasabi creme fraiche.

Crispy Shrimp Dimsum

With ponzu dipping sauce.

“Everything” Spiced Gravlax*

On a toasted bagel bite with dilled cream cheese. *Requires 48 Hour Notice

Fingerling Potatoes & Caviar

With creme fraiche.

General Tso's Calamari Skewers

Tossed in a zesty asian sauce.

Grilled Jumbo Chipolte Shrimp

Served with grilled mango salsa.

Grilled Shrimp En Croute

With lemon caper aioli.

Jalapeno Gravlax

With corn salsa on crisped plantain chip.

Jumbo Lump Crab

With avocado and corn salsa in blue corn tortilla cup.

Lemon Shrimp & Snow Pea Skewers

With mango chutney.

Lobster & Corn Tostados

With chipolte creme fraiche.

Lobster “BISQUE” PROFITEROLES

With saffron aioli.

Lobster Ceviche

In a tortilla cup. MINI FISH & CHIPS With tartar sauce.

Monkfish, Sun-Dried Tomato & Rosemary Speidini Poached Salmon & Cucumber Spring Rolls

With sweet pepper coulis.

Poached Shrimp & Nishiki Rice Maki

With wasabi and lime aioli.

Potato Pancake with Osetra Caviar

With creme fraiche.

Salmon Brochette

Lacquered with a citrus soy glaze.

Scallop Ceviche

On cucumber rounds.

Sesame Crusted Shrimp Tempura

With soy rice wine vinegar.

Sesame Seared Tuna

On crispy wonton chip with wasabi.

Sesame Seared Tuna Sate

With soy glaze and pickled ginger aioli.

Shrimp Cocktail

With caviar remoulade.

Shrimp Corn Dogs

With cocktail sauce.

Shrimp Dim Sum

With ponzu dipping sauce.

Shrimp Etouffle

In puff pastry.

Shrimp Wrapped in Bacon

With barbecue sauce.

Shrimp Sate

With thai peanut sauce.

Smoked Salmon

On crisped plantain with avocado puree.

Smoked Salmon

On water cracker biscuit with creme fraiche.

Smoked Salmon Nori

With salmon roe and dill.

Smoked Salmon “Reuben”

With pickled cabbage on rye crisp.

Smoked Salmon Tartare

On a mini corn muffin with creme fraiche.

Smoked Tuna

With sweet corn-cilantro salsa on a crisped tortilla.

Soup “Shots” of Gazpacho

With flaked bass ceviche.

Spring Vegetable Maki

With wasabi tobiko and pickled ginger.

Sushi Rolls

With cooked and cured fish.

Truffled Potato Knish

With green apple puree.

Vegetarian

Apricot & Brie Tartlettes

In a pate brisse crust.

Arugula, Asiago Cheese & Oven-Dried Tomato Fricos

Arugula, Gorgonzola & Blood Orange Tartlet

In a polenta cup.

Asparagus & Chevre Crostini

With caramelized maui onion. ASSORTED CALIFORNIA ROLLS With soy-ginger glaze and wasabi aioli.

Baked Chevre

On rosemary olive bread with pepper confetti.

Balsamic Strawberry Shortcake

With goat cheese and opal basil.

Black Mission Fig

With roquefort au gratin and rhubarb.

Cranberry, Walnut & Roquefort

In a filo pastry cup with frisee and cranberry reduction.

Crisped California Rolls

With wasabi aioli.

Crisped Sicilian Olives

Stuffed with golden raisins and goat cheese.

French Onion Quiche

With crispy leeks.

Herbed Bruschetta

With hummus and roasted vegetable spread.. PAN-FRIED PIEROGIES With truffles and chives.

Polenta Toast

With oven-dried tomato and picholine chutney.

Porcini Mushroom Risotto Cake

With fontina cheese and pesto creme fraiche.

Roasted Eggplant Meatless Balls

With spicy tomato glaze.

Roquefort-Grape Lollipop

With pistachio dust.

Spanakopita

Spinach and feta cheese wrapped in a filo crust.

Stuffed Grape Leaves

Three Cheese & Shallot Confit Tartlette Three Cheese & Smoked Tomato Quesadillas

With epazoate aioli.

Tortellini & Portobello Skewers

With grana padano crust.

Twice Baked Baby Bliss Potato

With truffles and chives.

Twice Baked Sweet Potatoes

With marshmallow fondue and swedish spices.

Vegetarian California Rolls

With wasabi aioli and soy-ginger glaze.

Vegetable Empanadas

With grilled vegetables, cilantro creme fraiche and chipolte puree.

Vegetable Spring Rolls

With hoisin sauce.

Vermont Goat Cheese Souff l é

With pignoli in a red bliss potato cup

White Truffle & Risotto Cakes

With normandy creme fraiche WHITE TRUFFLE POTATO KNISHES With chives.

Wild Muschroom Pot Pie

In a blue cornmeal crust.