CaterZen By Restaurant & Catering Systems
Mini lump crab cakes with a kick of Louisiana seasoning and fresh lemon zest served on a miniature brioche roll with crispy onion strings and Old Bay Remoulade sauce.
Double cream Brie cheese mixed with toasted almond flakes and topped with raspberry jam, wrapped in phyllo dough.
Smoked Scottish salmon, classically combined with bite-sized blini rounds and a fresh dill cream cheese mousse.
Shredded pork roast and smoked ham, melted Swiss cheese, with thinly sliced pickles on petite rolls.
