On Occasion Catering
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HOT HORS D'OEUVRES
Red Onion Marmalade and Gruyere Cheese in a Fried Wonton - the Taste of French Onion Soup
Sweet Potato Pancakes with Creme Fraiche topped with Chopped Chives or Caviar
Coconut Shrimp with Orange Ginger Sauce
Miniature Corn Cups with Lamb Vindaloo topped with Creme Fraiche and Aji Yellow Pepper
Chicken Satays with Peanut Dipping Sauce
Bruschetta topped with Tapenade and Goat Cheese
Black Eyed Pea Fritters topped with Creole Plum Mustard
Sesame Chicken with Dipping Sauce or Orange Ginger Sauce
Chicken Vietnamese Meatballs with Sweet Chili Sauce
Sausage and Water Chestnut Meatballs with Spicy Plum Sauce
Lamb Meatballs with Pignoli Nuts, Brandy Soaked Currants and Ginger Mango Chutney
Cod Fritters with Scallions and Calamata Olives with Chimmichurri
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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