On Occasion Catering
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ACCOMPANIMENTS
Roasted Vegetables
Sauteed Sugar Snaps with Carrots
Spinach and Broccoli Puree
Sweet Potato and Carrot Puree
Parsnip Pear Puree
Individual Corn Pudding
Butternut Squash Chunks with Apples
Roasted Red and Yellow Pepper Halves stuffed with Creamed Spinach
Balsamic Braised Red Cabbage and Red Onion
Grilled Portobello Mushrooms in a Mustard Sauce
Asparagus with Red and Yellow Pepper Coulis or Lemon Sauce
Haricot Vert topped with Star Shaped Red and Yellow Pepper
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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