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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
Menu for Ann Walker Catering provided by Allmenus.com
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