Maine's Premier Caterers
Chef Nancy & Chuck Cerny
Two well known Food Industry Professionals brought their expertise to Portland, Maine in 2000, establishing CVC Catering as the finest source for Culinary events. The Cerny's flourished for ten years in Pennsylvania and were heartily welcomed by Institutional & Private Consumers in Portland and Surrounding Areas
Portland Chamber of Commerce Named CVC "Small Business Of The Year" "The Current" Reader's Poll nominated CVC as one of top 3 caterers in Scarborough, Cape Elizabeth & Portland. CVC also Won The Dine Around  "Taste Bud Award" for  best appetizer and is a  Member of ICA International Caterers Association.
BREAKFAST & LUNCHES DELIVERED
To Any Location You Choose
CALL FOR DETAILS
(207) 756.7599
Fax: 207.756.8599
500 Southborough Drive
South Portland, Maine 04106


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Petite Indulgences  ...  First Course

Shrimp Ceviche   Served with Distinctive Crackers 

Lobster Lollipops ½ Lobster Tail With Mango Chipotle Dipping Sauce

Red Curry Pork Patties  On a Bed of Greens with a Sweet Chili Sauce & Lime Wedge

Red Bell Pepper & Coriander Pancakes   With Smoked Salmon

Lemon Vodka Crab Tastes   Lump Crab Meat With Lemon Vodka Crème

Santa Fe Lollipops   Salsa Cheese Balls Rolled with Tortilla Dust Served on a Bed of Baby Greens with a Wedge of Lime

Western Shrimp Plate   One Colossal Served with Tomato, Avocado and Poblano Chili Relish

Sausage Rolls  Three Rolls Wrapped with Puff Pastry on a Bed of Baby Greens with a Drizzle of Balsamic

Cuban Shrimp Plate  One Colossal Shrimp Served with Cucumber Lime

Basil, Tomato and Tapenade Verrine Cocktail  Pesto Mousse layered with Tapenade Mousse, Basil & Tomato Coulis and Grated Mozzarella, Garnished with Diced Tomatoes

Pumpkin & Pesto Verrine Cocktail   Pumpkin Mousse and Pesto Mousse, Basil & Tomato Coulis and Garnished with Vegetable Crumble

Tomato Crumble and Tapenade Verrine Cocktail     Tomato Mousse and Black Olive Tapenade Mousse and Garnished with Tomato Crumble

Fussilli and Tomatoade  Verrine Cocktail  Tomato Mousse and Pesto Fussilli, and Garnished with Tomato Crumble

Mini Salmon Bites  Wrapped with Bacon Set on Top of a Beet Coin with a Chive Oil Garnish

Smoked Pulled Pork  On Cheddar Pecan Crackers Garnished with Creole Mustard

Seared Scallops  Two Jumbo Scallops Served with Saffron Aioli On a Bed of Israeli Cous Cous

Blackened Scallops  Two Jumbo Served on a Bed of Sautéed Zucchini and Garnished with Sweet Potato Aioli

Spiced Lamb Tartlets  Two Tartlets Served With Feta Cheese and Fresh Mint Garnis                     

Fried Cheese Ravioli Two Ravioli Served with Spicy Jerk Sauce

Greek Salad Skewers Two Skewers Served on a Bed of Baby Greens and Drizzled with Balsamic Vinaigrette

Caesar Teasers Three Parmesan Frico Cups with Caesar Salad

Egg and Dill Pesto Canapés  Served on Water Cress and Garnished with Prosciutto

Wasabi Lime Crab Salad  Served in Cucumber Cups on a Bed of Romaine with A Lime Wedge

Grilled Dungeness Crab Poppers   Served with Summer Blueberry and Corn Salsa on a Bed of Watercress with a Lemon Wedge

Pickled Beet Relish Served in Cucumber Cups on a Bed of Baby Greens

Salmon Canapés  Served in Zucchini Cigars                 

Lipini Beans   With Spicy Harrisa Sauce Served on Endive

Crab Cakes Three Cakes with Nancy’s Jezebel Sauce on a Bed of Baby Greens

Crab Cannoli  Served with Avocado Mousse and Olive Tapenade and a Roasted Red Pepper Garnish

Bacon Wrapped Beef  Bites  Three Served with Bloody Mary Dip on a Bed of Baby Greens

Three Pappidew Peppers Stuffed w/Crab Salad- Baby Green Bed

Spinach & Artichoke Dip Served with in Fried Won Ton Cups on a Bed of Baby Greens

Ham Mousse  Served in Cucumber Cups on a Bed of Baby Greens

Corn Cakes   Garnished with Lobster and Chives on a Bed of Watercress   and a Wedge of Lemon                     

Bloody Mary Shooter with Jumbo Shrimp Garnish

Pear & Brie Shooter  Served with Scallop Garnish          

Seafood Martini  Crab, Shrimp & Lobster Martini w Remoulade

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