On Occasion Catering
home
menu
about us
news
gallery
contact
FIRST COURSE
Vegetable Polenta on a Bed of Blanched Spinach topped with Wild Mushrooms
Corn Pancake with Smoked Salmon, Salmon Roe and Watercress Sauce
Smoked Trout Salad with Tomato and Mango served with Baby Greens and a Cilantro-Lime Sauce
Leafy Salad with Heirloom Tomatoes topped with Warm Chevre (Seasonal)
Shrimp with Papaya and Proscuitto served with a Lemon, Mustard and Chive Dressing
Pan Roasted Pears with Honey, Hazelnuts and Stilton Cheese
Radicchio and Romaine with Golden and Red Beets, Blue Cheese and Walnuts
Tricolor Salad (Endive, Radicchio and Arugula) with Parmesan Slices
Baked Ricotta and Spinach Tart served with Tomato Confit
Hearts of Palm and Jicama with Papaya and Tomato served with a Green Onion, Coconut and Lime Dressing
Crab, Mango and Cucumber Salad dressed with Mango Coulis and topped with Toasted Peanuts
Spinach Salad with Mushrooms, Oranges, Walnuts and Feta with a Raspberry Mustard Vinaigrette
1
2
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