Passed Appetizers
Maple Glazed Baked Ham-stuffed Biscuits with Apple Butter.
if youâ??d like, we can special order genuine ozark ham.
Crab Cakes
with remoulade sauce
Cheese Sticks
From The Buffet
Fried Chicken Like My Grandmother's
with pan gravy and mashed potatoes
Bourbon Glazed, Grilled Baby Back Ribs
Red Beans and Rice
Red, White and Green Cole Slaw
Collard Greens Spiced
with tabasco
Tomato and Cucumber Salad
Corn and Chile Studded Corn Bread
From The Dessert Table
Strawberry Short Cakes with Lightly Whipped Cream
dark roasted decaf and regular coffee, teas, cream and sugar
To Be Passed
Thai Salad Cones
rice paper cones filled with butter lettuce, tamarind sauce, seven ""magic"" ingredients, garnished with enoki mushrooms
Ginger Pickled Salmon On Cucumbers Drizzled
with wasabi creme fraiche and topped with tobiko chinese sausage, bok choy and hoisin ""pizzas""
Thai Fishcakes
with mango sambal
East Indian Spiced Chicken Crescents
Shiitake Mushroom Cakes Dabbed
with chinese black bean aioli
From The Buffet
Boneless Bites of Duck
in orange and walnut sauce served hot from a chafing dish with finger rolls
Five Spice Braised Brisket of Beef
sliced and served with rolls and szechwan peppercorn mayonnaise
Seasonal Vegetable
basket with peanut cilantro dip
Cloudear Mushroom Salsa
with assorted wonton and vegetable chips
Sea swirls with Ginger Garlic Dip
nori filled with a puree of chicken and miso, rolled, steamed and sliced into black spiraled rounds
Marinated Mussels On The Half Shell
Singapore Noodle Bar
Noodles served in Chinese to go containers with chopsticks Toppings for your guests to add to the noodles:Peanut Cilantro Sauce
Singapore Curry Sauce
Sweet and Hot Chile Sauce
Chinese Mushroom Salsa
Thai marinated Tofu
Slivered Vegetables
Sprouts
Chopped Scallions
Chopped Peanuts, Roasted
Appetizer Table
Chile Con Queso
chile and cheese dip served hot
Guacamole
Assorted Tortilla Chips
Vegetable Basket
Buffet
Mixed Grill
marinated and grilled chicken, hanger steaks, salmon and baby back ribs - choose all or just what you want
Mixed Grill
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
New Potato Salad
with fresh herbs and baked garlic balsamic dressing
Not Your Motherâ??s Cole Slaw
sweet and sour cole slaw with a zesty flavor
Roasted Corn and Pepper Salad
with cumin dressing
Grilled Corn On The Cob
with ancho chile lime butter
Wedges of Watermelon
Platter of Cookies
Ice Cream Cones
Dark Roasted Decaf and Regular Coffee, Teas, Cream and Sugar
Starters
Radishes
with sweet butter
Duck Rillettes
with baguettes
Hard Cooked Eggs On Braised Leeks and Carrots
with watercress sauce
Warm Puffs filled
with snails with parsley garlic butter
Steamed Artichoke Halves
with aioli
Buffet
Duck Baked
with green olives over white beans
Roasted Whole, Glazed Baby Carrots
Frisee Salad Tossed
with confit with duck gizzards, grapes and a red wine dressing
Dessert
Apple Tart Tatin
with crème fraiche
Appetizer Table
Antipasti ofRoasted Garlic and Gorgonzola Torta
Fennel and Orange marinated Olives
Prosciutto Salad Rolls
White Bean and Fresh Marjoram Salad
Marinated Mushrooms
Italian Style Sweet and Sour Eggplant Salad
Marinated Shrimp
Rosemary and Lemon Scented Breadsticks
Basket of Crostini
From The Buffet
Whole Leaf Caesar Salad
with herbed croutons and a creamy caesar dressing
Fricasseed Boneless Morsels of Chicken
with tomatoes, rosemary, artichokes, calamata olives and white wine
Spinaci Ravialone: Spinach and Assorted Cheese Pasta Rolls, Sliced and Baked
with lemon sage butter
Roasted Seasonal Vegetables
Basket of Crusty Breads
Tiramisu
Dark Roasted Decaf Coffee, Teas, Cream and Sugar
Tapas to Be Passed
Coconut Prawns
with spicy mango dip
Smoked Tomato Bruschetta
Baby Pattypan Squash
stuffed with goat cheese, red bell pepper and chiles
Sweet Potato and Pineapple Stuffed Empanadillas
Table Tapas
Fried Plantains
with black beans and crème fraiche
Snapper Ceviche
with colorful tostadas
Guava Sauced Grilled Chicken Legs
Grilled Seasonal Vegetables
with pumpkin seed dip
Corn and Chile Studded Arepas (corn Pancakes)
Fresh Fruit Pico De Gallo
Appetizer Table-
Sinaloa Ceviche Tostadas
Chiles Con Queso Con Chorizo
Tortilla Chips and Assorted Salsas
Fresh Fruit
with dry chile dip
Empanadas
choose from a variety of delicious fillings
Yucatan Style marinated Mussels On The Half Shell
Buffet
Make selections from samples belowPoblano Chiles
stuffed with roasted corn and cheese and baked with ancho cream sauce
Cochinita En Pibil
: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
Tequila Rubbed and Grilled Boneless Breasts of Chicken
sliced and served with tortillas and chipotle
Cumin Scented Black Beans
Mexican Rice Cakes
with tomatillo salsa
Caesar Mexicana
hearts of romaine tossed with lime and anchovy dressing and tossed with queso seco, crisp flour tortilla strips and salsa fresca
Gazpacho with Condiments
Vegetable Stuffed Tamales
Grilled Wild Salmon
with mango salsa
Boneless Bites of Chicken
in chipotle prune sauce
Turkey In Mole Negro
Grilled Seasonal Vegetables
sprinkled with minced cilantro, lime zest and toasted pumpkin seeds
Jicama, Tomato, Onions and Avocado Salad
Grilled Nopales
with pumpkin seed salsa
Street Corner Corn On The Cob
with mexican crema, salsa de arbol and queso seco
Dessert
Pastel De Tres Leches (Three Milk Cake)
Chile Studded Chocolate Brownies
Strawberry filled Brazo De Gitano Rolled Sponge Cake
filled with strawberries and mascarpone
Hot Tapas
Croquetas De Atun Y Aceituna
tuna and green olive croquetas
Acapera Fritas
fried caperberries
Gambas a La Plancha-
grilled prawns with green sauce
Pollo En Salsa De Ajo Y Asafran
boneless morsels of chicken in a saffron garlic sauce served hot from a chafing dish with small rolls
Tartlets
filled with spinach, pinenuts, raisins, apricots and goat cheese
Pinchos De Pollo
marinated and grilled skewers of chicken passed with an orange and mint alioli (garlic sauce)
Empanadillas De Lomo
puff pastry crescents filled with spiced pork, other fillings available
Herbed Snail
and sausage tartlets
Brandada
salt cod purée served hot with crostini
Albondigas
meatballs in garlic and almond sauce served hot from a chafing dish
Cold Tapas
Pan Con Tomate
grilled bread with tomato, garlic and extra virgin spanish olive oil
Tortilla Española
classic potato and onion spanish omelet similar to a frittata
Mejillones En Escabeche
marinated mussels on the half shell
Escalivada Con Romesco
roasted vegetables with red bell pepper and almond dip
Calamari and Pepper Salad
Esquixada
salt cod salad
Aceitunas Marinades
assorted marinated olives
Ensaladilla De Paella
saffron rice studded with shellfish, served cold
Ensaladilla Rusa
spanish potato and vegetable salad
Champinones En Escabeche
marinated mushrooms
Zanahoria Cadiz
marinated carrots, cadiz style
Jamon Serrano
spanish ham sliced at the table or passed on pan con tomate
Frutas Con Quesos Manchego Y Cabrales
fresh fruit beautifully displayed in easy to eat pieces and served with spanish cheeses
Tapas to Be Passed
Chicken Empanadas
Gambas Ajo: Pan Seared Prawns In Garlic Sauce
Preset On Each Table
Romesco, a Red Bell Pepper and Almond Sauce
Alioli
Endive Studded Cabrales Mousse
Marinated Olives
Breads
Tapas Table I
Mushrooms Sautéed with Parsley Garlic Sauce
Grilled Fillets of Salmon
served with green olive relish and sliced baguettes
Grilled Seasonal Vegetables
try with some of the alioli or romesco
Preset On Each Table
Paella
saffron scented rice cooked in tomato sofrito studded with chicken, linguica, shellfish; garnished with lemons and red peppers
Preset On Each Table
Tortilla Española
caramelized onion and potato spanish ""frittata""
Spanish Smoked Pepper-rubbed and Grilled Tenderloins of Pork
thinly sliced and served with small rolls; great with the romesco or the alioli
Marinated Queso Manchego
with pimientos piquillos, parsley, garlic and olive oil
Baguettes
Appetizers to Be Passed
*V indicates a vegan choice.Shiitake Mushroom Cakes
with chinese black bean aioli
Thai Salad Cones*
rice paper cones filled with tamarind sauce, lettuce, minced red onions, lime, toasted coconut, lime, chiles, and peanuts
Crispy Wontons*
with curried vegetable filling
Baked Wonton Skins*
with chinese cloudear mushroom salsa
Fried Caper Berries*
Golden Filo Triangles
filled with spinach, feta, mint and dill
Pear, Pinenut and Blue Cheese Tart
Potato and Rosemary Pizzas
Puff Pastry Crescents
filled with wild mushrooms and herbs
Goat Cheese Crostini
with provencal peppers
Butternut and Roasted Apple Soup Shots*
First Course Choices
*V indicates a vegan choice.Escalivada*
grilled and shredded vegetable terrine with romesco, a red bell pepper and almond sauce
Beggars Purse*
filled with a stew of root vegetables and served with a puree of peppers*
Thai Noodles*
with satellite condiments and black tea peanut sauce
Cauliflower Flan
with red pepper puree and goat cheese gouger
Leek and Gruyere Tart
with a bundle of lightly dressed greens
Spinaci Ravialone
spinach and cheese pasta roll, sliced and baked with lemon sage butter and served with spanish style sweet and sour eggplant salad
Main Course Choices
*V indicates a vegan choicePortobello Mushrooms
filled with white bean brandade and served with crostini and a confetti of seasonal vegetables
Marinated Vegetable Skewers
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
Cauliflower and Potato Curry
with dal, carrot raita, basmati rice, papadum and chutneys
Grilled Polenta
with puttanesca sauce ( no anchovies) and stuffed japanese eggplant
Crusty Breads or Rolls for Each Table
Appetizers to Be Passed
There are two pieces each of whatever appetizer you select. Normally two or three different appetizers are sufficient.Thai Salad Cones
rice paper cones filled with minced coconut, peanuts, dried shrimp, red onions, chilies, ginger, lime and tamarind sauce, garnished with enoki mushrooms
Golden Filo Triangles
filled with spinach, feta and dill
Herbed Mushroom Stuffed Crescents
Ginger Pickled Salmon On Cucumbers
with wasabi creme fraiche and tobiko caviar
Tuna Poke
on sesame toasts
Crostini with Assorted Toppings
white bean salad with fresh marjoram eggplant salad
Endive Spears
filled with roasted beets, blue cheese and walnuts
Shiitake Mushroom Cakes
topped with chinese black bean aioli
Bruschetta
with fresh tomato, basil and garlic
Carrot Soup Shots
drizzled with cardamom oil
Oyster Bar
only the best oysters expertly shucked at the bar and served with sherry mignonette, hot sauce and lemon wedges
Lunch or Dinner Choices
Grilled Asparagus
with a prosciutto dressing
Spinaci Ravialone
spinach and assorted cheese pasta roll, sliced and baked with a browned sage butter
Spanish Piquillo Peppers
stuffed with crab and baked in a pepper cream sauce
Mixed Greens
tossed with pears, candied walnuts and gorgonzola with a balsamic vinaigrette
Mixed Greens
tossed with fresh raspberries and an orange and raspberry vinaigrette
Boneless, Skinless Breast of Liberty Duck
grilled and served with port sauce
Marinated and Grilled Leg of Atkins Lamb
sliced and served with fig tapenade or with red wine and fig sauce
Poached and Decorated Whole Wild Salmon
served with two sauces: mediterranean salsa of sun-dried tomatoes, fresh tomatoes, calamata olives, capers and artichokes and with italian salsa verde
Grilled or Roasted Filets of Salmon or Halibut
topped with tapenade and served on a bed of sautéed fennel with leeks
Lavender and Thyme Rubbed and Grilled Pork Tenderloin
sliced and served with apple aioli
Herb marinated and Grilled Boneless Breasts of Chicken
with romesco (a red bell pepper and almond sauce)
Grilled Hanger Steaks Brushed
with red wine herb butter
Fruited Vegetable Tagine over Cous Cous
Portobello Mushroom Wellington
with madeira sauce
Side Dishes
Suggested Side DishesGarlic Roasted New Potatoes
Horseradish or Garlic Mashed Potatoes
Risotto Cakes
with mushroom sauce
Chinese Forbidden Rice
Sugar Snap Beans Tossed
with butter
Grilled Seasonal Vegetables
Basket of Crusty Breads and Sweet Butter
Dessert
Wedding Cake
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
Beverages
Dark Roasted Decaf and Regular Coffee, Teas, Cream and Sugar
Sparkling Waters
Menu for Ann Walker Catering is provided by findrestaurantmenu.com
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