On Occasion Catering
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COLD HORS D'OEUVRES
Grilled Sliced Baguette with Goat Cheese and On Occasion Orange Pepper Jelly
Crudite
Guacamole with Freshly Made Tortilla Chips
Smoked Salmon and Cream Cheese Roulades with Lemon and Dill wrapped in a Crepe
Miniature Chicken Wraps with Peanut Sauce
Spirals of Turkey, Basil, Sun Dried Tomato and Pesto Mayonnaise wrapped in a Spinach Tortilla
Jumbo Shrimp with Cocktail Sauce
Filet of Beef on French Bread with Horseradish Sauce
Stuffed Snow Peas
Parmesan Crisps topped with Sliced Egg, Sour Cream and Caviar or Mozzarella and Sun Dried Tomato
Tomato, Mozzarella and Basil Skewer - Cherry Tomato cut in half and skewered with a Bocconcini and a Basil Leaf in the middle
Vegetarian Sushi with Wasabi, Ginger and Dipping Sauce
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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