P+C Catering

with grain mustard remoulade

with roasted garlic and rosemary

with scallion-soy dip

with spinach and fontina

with peanut sauce

with citrus-dill cream

with lemon and parmesan

with tarragon mayonnaise

with vermont cheddar and double smoked bacon

with ginger-orange cream

with marinara sauce

with lime zest, ginger and wasabi cream

with mango and cucumber

with calamata olive and goat cheese fondue

with horseradish mousse and cornichon

with smashed avocado and tomato on cucumber round

with avocado and radish

with eggplant, roasted tomatoes and cherry peppers

with dill creme fraiche

with american sturgeon caviar and chive crème fraiche

with oven dried roma tomatoes

with duck liver mousse and port wine cherries

with roasted red pepper mayonnaise

marinated tomato and fresh greens on whole grain bread

with slow-roasted roma tomatoes, baby arugula and basil aioli on french baguette

watercress, green apple and smoked bacon wrap

with honey grain mustard on pumpernickel

with triple cream brie on sourdough

sweet peppers, spring greens and spiced eggplant spread wrap

with romaine, grape tomatoes, calamata olives, cucumber and feta cheese with dill vinaigrette

with garlic croutons, shaved reggiano and traditional dressing

with cornichons and red onion in a pommery mustard dressing

with sopressata, mozzarella, roasted peppers and capers, in a red wine-oregano vinaigrette

with buffalo mozzarella, shaved red onion and aged balsamic

with parmesan and spinach

with brioche croutons and spiced creme fraiche

with walnut-sage brown butter

with citrus-miso vinaigrette with shaved fennel and baby greens

with roasted garlic, bell pepper salad and basil vinaigrette

tomato confit with fingerling potatoes, haricot vert and a tapenade dressing

with dill crème fraiche, cucumber and potato blini

with traditional dressing

with a roasted corn salsa and smoked chili vinaigrette

with fennel confit, whipped potatoes and tomato jus

with caper brown butter, haricot vert almondine and wild rice

with sweet pepper piperade, mascarpone polenta and wilted spinach

with curried-carrot broth, soba noodles, shitake and pea shoots

with potato leek gratin and baby artichokes

with roasted garlic potato puree, wilted spinach and brandy shallot jus

with white beans, tomato and roasted garlic jus

with herbed jus, wild mushroom, english peas and parmesan gnocchi

with lemon-sage butter, roasted yukon gold potatoes and glazed seasonal vegetables

with a ragout of green lentils and pancetta, sweet and sour endive

with bacon

with shallot-thyme sauce

with brandy-peppercorn sauce

with roasted garlic and rosemary

with dried fruit compote and port wine

with tomato confit and calamata olives

with grain-mustard tarragon jus

with caper brown butter and lemon confit

with crème fraiche

with aged gruyere

with spring onions and fresh thyme

with parmesan and pancetta bread crumbs

with pecorino romano and baby spinach

with caramelized onions

with sage and crispy spinach

with herb infused olive oil

with toasted hazelnuts and orange zest

with pommery mustard vinaigrette and mimosa garnish

with cherry tomatoes and balsamic vinaigrette

with shaved pears, candied walnuts and blue cheese

with romaine, grape tomatoes, calamata olives, cucumber and feta with dill vinaigrette

with calamata olives, capers and cured roma tomatoes on reggiano crisp

toast with classic piperade garnish

with fontina and crisp sage

with pancetta, peas and parmesan cream

with basil-tomato sauce and extra virgin olive oil

with balsamic jus, braised greens and dried fruits

with roasted potatoes and olives

with avocado and tortilla strips

with chilies, lime and cilantro on blue corn chip

with roasted tomato salsa

with fire roasted poblano chilies

with chipotle salsa, con queso and guacamole dips

with red chile croutons and shaved parmesan

with fire roasted red chili sauce and queso fresco

with a garlic and jack cheese crème

with pinto beans, tomatoes, peas, roasted corn and cilantro

with warm corn tortillas, shredded cabbage, cilantro crema and pico de gallo