On Occasion Catering
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ROOM TEMPERATURE ACCOMPANIMENTS
Roasted Vegetables
Couscous Salad with Hearts of Palm, Red, Yellow and Green Peppers, Scallions and Dill
Black Eyed Peas, Arugula, Red Onion and Red Cabbage Salad
Blanched Asparagus garnished with Red Pepper, Yellow Pepper and Red Onion
Freshly Roasted Red and Yellow Peppers with Fresh Thyme and Black Olives
Mozzarella, Tomato and Basil Platter
Black and White Bean Salad with Red Onion, Red Peppers, Corn and Cilantro with Cumin Vinaigrette
Wild Rice Salad with Carrots, Snow Peas, Scallions and Almonds with a Honey Mustard Viaigrette
Bulgur and Lentil Salad with Shredded Carrots, Celery, Walnuts and Tarragon
Green Bean, Red Onion and Roasted Potato Salad with Rosemary Vinaigrette
Dilled Potato Salad with Red, Yellow and Purple Potatoes with Fresh Peas and Walnuts
Red and Green Cabbage with Apples, Walnuts, Sunflower Seeds and Golden Raisins
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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