CaterZen By Restaurant & Catering Systems
until 9:00PM
Elegant passed appetizers and stationed hors d'oeuvres for receptions and events. 25 increment minimum.
Custom Menu Modifications:
We offer set menu options to ensure consistent quality and efficient service. Custom modifications beyond our listed offerings are not available through online ordering.
For personalized catering solutions tailored to your event needs, please contact our team directly at 704-412-4048 or email Sales@CateringbyCordre.com
House-made meatballs finished with your choice of signature glaze: Chili Glazed | Swedish | KC BBQ
Premium tenderloin grilled to perfection. Choose your finish: Chimichurri or Korean BBQ
Herb-crusted tenderloin with baby arugula and sweet onion aioli on a soft slider roll.
Bite-sized petite filet, perfectly seared and topped with a savory blue cheese crust and apple smoked bacon jam.
Miniature Belgian waffles topped with crispy chicken and drizzled with maple syrup glaze.
Marinated chicken grilled to perfection. Choose your finish: Chimichurri | Teriyaki | Jerk
Vietnamese grilled chicken with pickled vegetables, cilantro, and jalapeño on a sweet toasted roll.
Fried dumplings filled with seasoned shrimp and vegetables, served with a savory soy dipping sauce.
Cremini mushrooms filled with white wine-simmered pork, topped with toasted parmesan.
Mildly spiced pork tenderloin on a soft slider bun, topped with caramelized grilled pineapple and citrus aioli.
Tender chee hou braised pork belly on a soft slider bun, topped with spicy pickled vegetables.
Chilled jumbo shrimp with house-made spicy cocktail sauce
Tender shrimp cured in citrus juices with cilantro, serrano chili, and pickled onions.
Generous lump crab folded with lemon, parsley, served with citrus remoulade.
Premium smoked salmon blended with whipped cream cheese and sour cream, finished with a bright hint of fresh dill. Served with crispy golden crostini.
Heirloom cherry tomatoes and fresh mozzarella tossed in vibrant basil pesto.
Seasonal melons in citrus vinaigrette with lightly pepper-crusted feta.
Creamy wild mushroom risotto formed into balls and crusted with golden breadcrumbs.
Seasonal vegetables rolled in delicate rice paper, served with peanut sauce.
Golden, flaky puff pastry filled with slow-roasted tomatoes and garlic, topped with fresh basil and a sweet balsamic fig glaze.
A medley of wild mushrooms sautéed with garlic and fresh herbs, served on toasted crostini.
Chef's selection of cured meats, artisan cheeses, fresh and dried fruit, olives, house spreads, crackers, and toast points.
