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
ACCOMPANIMENTS
ROOM TEMPERATURE ENTREES
ROOM TEMPERATURE ACCOMPANIMENTS
DESSERTS
PASSING DESSERTS