On Occasion Catering

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HOT HORS D'OEUVRES

Cajun Popcorn (Shrimp) with Sherry Wine Sauce

Mini Pappudums topped with Chicken Tikka and Mango Chutney

Stuffed Artichoke Leaves - stuffed with Parsley, Spices, Parmesan, Chopped Artichoke Hearts and Proscuitto

Empanadas with Chimichurri Sauce - with Vegetable and Cheese Filling or Vegetable and Chorizo Filling

Salmon Teriyaki with Dipping Sauce

Fried Wontons with Dipping Sauce - with filling of Beef and Cheese, Chicken and Water Chestnut or Vegetables

Crispy Mozzarella Cannelloni with Olive and Sun Dried Tomato Compote

Gruyere Beignets

Hushpuppies with Remoulade Sauce - filled with Red Pepper, Scallions and Smoked Sausage

Sausage En Croute with Mustard

Mini Rice Croquettes - Risotto with Ham, Parsley and Parmesan with Mozzarella in the Center

Lacy Zucchini and Carrot Fritters

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  • HOT HORS D'OEUVRES
  • COLD HORS D'OEUVRES
  • FIRST COURSE
  • SMALL PLATES
  • MAIN COURSE
  • VEGETARIAN ENTREES
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  • ROOM TEMPERATURE ENTREES
  • ROOM TEMPERATURE ACCOMPANIMENTS
  • DESSERTS
  • PASSING DESSERTS
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