CVC Catering Group's Petite Indulgences

Petite Indulgences

Second Course

Steamed Scallop Napoleon Layered with Mango Coins Sake Gellee and Lime Mayonnaise and Garnished with Watercress

Fish Cakes Served with Mushroom Aioli and Shitake Relish Over a Bed of Sautéed Spinach

Lamb Lollipops Two Chops with Mint Julep Dipping Sauce & Fava Beans

Chicken Bombay Two Curried Chicken Skewers with Grapes Served With Sautéed Spinach and Garnished with Peanuts

Polenta Square Garnished with Goat Cheese & a Balsamic Drizzle And Served on a Bed of Roasted Vegetables

Polenta Square Garnished with Goat Cheese & Brandied Mushrooms On a Bed of Sautéed Spinach

Moroccan Poached Shrimp Two Colossal Served with Ginger Mango Chutney on a Bed of Israeli Cous Cous

Mini Beef Wellington Served with Steamed Asparagus

Mini Chicken Wellington Served with Zucchinni Ribbons

Chicken Wrapped in Bacon Margarita Style Served with Multi Colored Rice

Skate Sauteed in Pecan Flour and Ground Pecans and served with Tomatoes, Shallots, Bok Choy and Mussel Broth

Seared Seabass On a Bed of Caramelized Onion and Fennel Garnished with Asparagus and Saffron Broth

Braised Beef on Polenta Cakes Served with Sauteed Greens and Garnished with Red Peppers

Mini Paella Traditional Rice and Saffron Seasoning with Chicken, Sausage and Shrimp

Jerk Sautéed Shrimp Two Colossal Shrimp Served with Tziziki Sauceon A bed of Greens

Grilled Salmon Served on top of a Rice Cake and Drizzled with Lime Cilantro Aioli

Third Course

Dried Apricots with Boursin Two Apricots Served in Fried Wonton Cups and Dusted with Pistachio Nuts

Brie & Date Krisp Brie Cheese with Baguette Toasts Garnished with Chopped Dates and a Honey Drizzle

Cheddar Pecan Rounds Cheddar Pecan Crackers topped with Frozen Green Grapes

Watermelon Squares Served with Goat Cheese and Garnished with Chili Oil

Blue Cheese Canapés Garnished with Toasted Pecans and Grapes

Pancetta Crisps Garnished with Goat Cheese & Pear Dice

Grilled Peach Wrapped wiith Prosciutto

Roasted Red Pepper & Bourson Cheese Served on Pumpernickel Toasts and Garnished with Toasted Almonds

Melon & Prosciutto Skewers With Fresh Cracked Pepper

Goat Cheese Ball Served with a Mango, Red Pepper, Scallions and Cilantro Relish, Drizzled with Soy Honey Sauce and Garnished with Macadamia Nuts

Trio of Cheese & Wine Wine Crackers, Blue Cheese, Diced Green Apple Relish

Fourth Course

Macaroons of Paris

All Chocolate Petit Fours

Petite Fours Sucres Opera Squares, Raspberry Tartlets, Lemon Tartlets, Chocolate Eclairs, Coffee éclairs, Cherry Tartlets, Almond Tartlets, Pistachio Squares and Pear Caramel Tartins

Pistachio Verrine Pistachio Mousse with Cherry Sauce

Raspberry & White Chocolate Verrine

Exotic Fruit Verrine

Chocolate & Praline Verrine

Chocolate Mousse Served in a Chocolate Cup and Garnished with a Fresh Raspberry

Chocolate & Orange Mousse Served in a Chocolate Cup and Garnished with Pistachios

Fruit Tartar Apple, Mango, Raspberry and Kiwi over Lemon Mousse

Chocolate Mousse & Butterscotch Mousse Garnished with Chopped Peanuts

Chocolate Mousse Served on a Bed of Corn Flakes and Chopped Hazelnuts

Macaroon Shortcake Garnished with Fresh Berries

Brandied Apple Compote Served on Swedish Bread Toasts & Garnished with Caramel Mousse and Oat Crumble

Dessert Caprese Fresh Sliced Strawberries with Mozzarella with Balsamic Drizzle and Dusted with Macadamia Nuts

Pineapple Upside Down Cake Garnished with Pineapple Crème