On Occasion Catering
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HOT HORS D'OEUVRES
Hazelnut Profiteroles with Whipped Blue Cheese and Mascarpone and Roasted Red Grapes
Grilled Baguette Slices with Hazelnut Mustard Greens Pesto and Heirloom Tomato Pesto
Langostino and Corn Fritters with Cilantro Sauce
Duck Confit Arancini with Lemon and Thyme served with Duck Sauce
Shrimp, Andouille and 3 Cheese Squares
Bruschetta topped with Grilled Eggplant, Fresh Mozzarella and Olive Walnut Relish
Duck Spring Rolls with Sweet Chili Sauce
Mac and Cheese Lollipops
Jambalaya Meatballs with Remoulade Sauce
Hearts of Palm Fries with Avocado Aioli
Miniature Corn Cups with Barbecued Short Rib Filling topped with Sour Cream
Korean Wonton with Lemongrass Chicken and Kimchi
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HOT HORS D'OEUVRES
COLD HORS D'OEUVRES
FIRST COURSE
SMALL PLATES
MAIN COURSE
VEGETARIAN ENTREES
ACCOMPANIMENTS
ROOM TEMPERATURE ENTREES
ROOM TEMPERATURE ACCOMPANIMENTS
DESSERTS
PASSING DESSERTS