Ann Walker Catering

if youâ??d like, we can special order genuine ozark ham.

with remoulade sauce

with pan gravy and mashed potatoes

with tabasco

dark roasted decaf and regular coffee, teas, cream and sugar

rice paper cones filled with butter lettuce, tamarind sauce, seven ""magic"" ingredients, garnished with enoki mushrooms

with wasabi creme fraiche and topped with tobiko chinese sausage, bok choy and hoisin ""pizzas""

with mango sambal

with chinese black bean aioli

in orange and walnut sauce served hot from a chafing dish with finger rolls

sliced and served with rolls and szechwan peppercorn mayonnaise

basket with peanut cilantro dip

with assorted wonton and vegetable chips

nori filled with a puree of chicken and miso, rolled, steamed and sliced into black spiraled rounds

chile and cheese dip served hot

marinated and grilled chicken, hanger steaks, salmon and baby back ribs - choose all or just what you want

a few sauces for the grilled foods: saucy lady romesco, a special ann walker catering choice, based on the spanish red bell pepper and almond sauce. mediterranean salsa of sun dried tomatoes, calamata olives, capers, and artichokes. saucy lady peanut cilantro sauce, delicious southeast asian style sauce. mango pineapple salsa

with fresh herbs and baked garlic balsamic dressing

sweet and sour cole slaw with a zesty flavor

with cumin dressing

with ancho chile lime butter

with sweet butter

with baguettes

with watercress sauce

with snails with parsley garlic butter

with aioli

with green olives over white beans

with confit with duck gizzards, grapes and a red wine dressing

with crème fraiche

with herbed croutons and a creamy caesar dressing

with tomatoes, rosemary, artichokes, calamata olives and white wine

with lemon sage butter

with spicy mango dip

stuffed with goat cheese, red bell pepper and chiles

with black beans and crème fraiche

with colorful tostadas

with pumpkin seed dip

with dry chile dip

choose from a variety of delicious fillings

stuffed with roasted corn and cheese and baked with ancho cream sauce

spiced pork wrapped in banana leaves and slowly cooked; served hot from a chafing dish with rolls, tortillas (flour and corn) and pickled red onions

sliced and served with tortillas and chipotle

with tomatillo salsa

hearts of romaine tossed with lime and anchovy dressing and tossed with queso seco, crisp flour tortilla strips and salsa fresca

with mango salsa

in chipotle prune sauce

sprinkled with minced cilantro, lime zest and toasted pumpkin seeds

with pumpkin seed salsa

with mexican crema, salsa de arbol and queso seco

filled with strawberries and mascarpone

tuna and green olive croquetas

fried caperberries

grilled prawns with green sauce

boneless morsels of chicken in a saffron garlic sauce served hot from a chafing dish with small rolls

filled with spinach, pinenuts, raisins, apricots and goat cheese

marinated and grilled skewers of chicken passed with an orange and mint alioli (garlic sauce)

puff pastry crescents filled with spiced pork, other fillings available

and sausage tartlets

salt cod purée served hot with crostini

meatballs in garlic and almond sauce served hot from a chafing dish

grilled bread with tomato, garlic and extra virgin spanish olive oil

classic potato and onion spanish omelet similar to a frittata

marinated mussels on the half shell

roasted vegetables with red bell pepper and almond dip

salt cod salad

assorted marinated olives

saffron rice studded with shellfish, served cold

spanish potato and vegetable salad

marinated mushrooms

marinated carrots, cadiz style

spanish ham sliced at the table or passed on pan con tomate

fresh fruit beautifully displayed in easy to eat pieces and served with spanish cheeses

served with green olive relish and sliced baguettes

try with some of the alioli or romesco

saffron scented rice cooked in tomato sofrito studded with chicken, linguica, shellfish; garnished with lemons and red peppers

caramelized onion and potato spanish ""frittata""

thinly sliced and served with small rolls; great with the romesco or the alioli

with pimientos piquillos, parsley, garlic and olive oil

with chinese black bean aioli

rice paper cones filled with tamarind sauce, lettuce, minced red onions, lime, toasted coconut, lime, chiles, and peanuts

with curried vegetable filling

with chinese cloudear mushroom salsa

filled with spinach, feta, mint and dill

filled with wild mushrooms and herbs

with provencal peppers

grilled and shredded vegetable terrine with romesco, a red bell pepper and almond sauce

filled with a stew of root vegetables and served with a puree of peppers*

with satellite condiments and black tea peanut sauce

with red pepper puree and goat cheese gouger

with a bundle of lightly dressed greens

spinach and cheese pasta roll, sliced and baked with lemon sage butter and served with spanish style sweet and sour eggplant salad

filled with white bean brandade and served with crostini and a confetti of seasonal vegetables

roasted, and served on saffron rice with romesco, a red bell pepper and almond sauce and with espinaca catalana, spinach sauteed with pinenuts, apricots and raisins

with dal, carrot raita, basmati rice, papadum and chutneys

with puttanesca sauce ( no anchovies) and stuffed japanese eggplant

rice paper cones filled with minced coconut, peanuts, dried shrimp, red onions, chilies, ginger, lime and tamarind sauce, garnished with enoki mushrooms

filled with spinach, feta and dill

with wasabi creme fraiche and tobiko caviar

on sesame toasts

white bean salad with fresh marjoram eggplant salad

filled with roasted beets, blue cheese and walnuts

topped with chinese black bean aioli

with fresh tomato, basil and garlic

drizzled with cardamom oil

only the best oysters expertly shucked at the bar and served with sherry mignonette, hot sauce and lemon wedges

with a prosciutto dressing

spinach and assorted cheese pasta roll, sliced and baked with a browned sage butter

stuffed with crab and baked in a pepper cream sauce

tossed with pears, candied walnuts and gorgonzola with a balsamic vinaigrette

tossed with fresh raspberries and an orange and raspberry vinaigrette

grilled and served with port sauce

sliced and served with fig tapenade or with red wine and fig sauce

served with two sauces: mediterranean salsa of sun-dried tomatoes, fresh tomatoes, calamata olives, capers and artichokes and with italian salsa verde

topped with tapenade and served on a bed of sautéed fennel with leeks

sliced and served with apple aioli

with romesco (a red bell pepper and almond sauce)

with red wine herb butter

with madeira sauce

with mushroom sauce

with butter

our pastry chef does many different styles of cake and will work with you to create your own individual cake. one recent example: lemon cake layered with fresh strawberries and finished with white chocolate butter cream, decorated with fresh flowers provided by your florist