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

Shellfish

Main Lobster and Celery Salad on a Pate Choux “Doughnut” with Natural Roe

Cornmeal Crusted Oysters with Mojito Vinaigrette

Lacquered Shrimp Skewers with Green Curry and Coconut Sauce

Lump Crab with Avocado Puree and Crème Fraiche on a Crisped Plantain

Pan Seared Nantucket Bay

Scallops with Caviar Remoulade

Fish

Smoked Salmon Blintz with Chevre and Green Apple Puree

Seared Tuna Pokie with Chopped Macademia Nuts on a Wonton Crisp

Caviar on a Purple Peruvian Potato With Crème Fraiche

Pistachio Crusted Salmon Skewers with Orange-Basil Vinaigrette

Grilled Ahi Tuna Napoleon with Pickled Cabbage and Wasabi Aioli

Vegetable and Cheese

Apricot and Brie Tartlets

Balsamic StrawberryShortcake with Goat Cheese and Opal Basil

Morroccan Fava Bean Fritter on a Pita Crisp with Tahini Puree

Wild Mushroom “Pot Pie” in a Blue Cornmeal Crust

Humboldt Fog Fondue in a Pate Brisee Crust topped with Apple Relish

Truffled Fried Ravioli with Evo Aioli

Beef

Tenderloin of Hereford Beef on a Roquefort Scone

Miniature Beef Wellington with Horseradish Aioli

Baby Lamb Mini “Macs” with Minted Tzaziki and Gherkin

Merguez Sausage Wrapped in a Puff Pastry Blanket

Proscuitto Wrapped Figs with Pomegranate Syrup Drizzle

Kahlua Oven Roasted Pork Spring Roll with Spiced Pineapple Puree

Manchego and Serano Ham Pizzette with Shredded Apple

Poultry

Chicken Confit Stilton and Quince on an Apple Scone

Bourbon Glazed Chicken Lollipop with Roasted Clementine Compote

Vanilla Grilled Duck Crepe with a Pinot Noir Reduction

Smoked Duck with Pickled Vegetables and Hoisin Sauce on a Gyoza Crisp

Crispy Thai Coconut Chicken with Peanut Dipping Sauce