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
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