Testimonial

Hi Paula,

Orange Tree fine Catering was fabulous with my inaugural training event. I am a fitness trainer and coach and I asked Paula to make a very specific meal for my athletes for a lunch and learn. It was a great success with plenty of healthy food with wonderful taste.

Using Orange Tree’s service helped keep my day organized and fluent. My clients were happy to learn how easy it is to eat great food that is fresh and not processed.

Thank you Paula.

Angela Checchia
Fitness Trainer
Balance In Motion Training


Hors D'eouvres

Fish / Seafood (warm)

• Crab Cakes with a Shrimp Bisque Mayo

• Salmon Cakes with a Gribiche Sauce

• Fermented Black Beans & Seared Rare Yellow Fin Tuna

• Scallops with a sweet tomato & smoked bacon relish

• Mini Crab & charred corn flans

• Mini Quiches- Crab, Smoked Trout, Salmon

• Crab & Potato Croquettes with a gribiche sauce

• Grilled salmon bites with Gribiche Sauce

• Seafood Spring Rolls

• Shrimp Croquettes


Fish / Seafood (cold)

• Grilled Asparagus Spears wrapped with Proscuitto or Smoked Salmon

• Smoked Trout with Stewed Grapes on a Crostini

• Smoked Salmon on whole wheat Mini Pancakes

• Shrimp & grapefruit Cold Rolls with an Orange Mirin Dipping Sauce

• Crab & Apple Cold Rolls

• Fennel Jam with Marinated Sardines

• Shrimp Ceviche

• Salmon Tartare with a Crme Fraiche & Salmon Roe


Chicken (warm)

• Chicken Gruyere on Brie Tartine with Mushroom Duxelle on crostini

• Chicken Satays with Arugula, Sunflower Seed Pesto

• Curried Chicken Phyllo Triangles

• Chicken Satays with a warm Peanut Thai Sauce

• Jerk Chicken & Banana Phyllos

• Chicken Rillette with Smoked Paprika & Tomato Jam


Duck

• Duck 'Proscuitto' with Pickled Papaya

• Duck Confit with Spicy Marmalade Wrapped in a Crepe


Beef (Cold)

• Shaved Rare Roasted Certified Angus with a Tomato Jam on sourdough crostini

• Hoisen Beef Satays with Orange Tree Plum Sauce

• Black Bean with sesame crusted beef

• Beef Tartar on a croustade

• Barbeque Meatballs with sesame


Vegetable (Warm)

• Mini Cabbage Rolls with a whole grain rice & Caramelized Onions

• Spring Vegetable Tartine with a tomato chutney, ratatouille & shaved Parmesan

• Oven Dried Tomato with goat cheese on a tapenade crostini

• Wild Mushroom Vol-Au-Vent

• Goat Cheese Tartlets with Caramelized onions & Muscat Raisins

• Fried Sweet Potato Cake with Tomato & Avocado Salsa

• Curried Vegetable Phyllo Triangles with granny smith apple compote

• Mini Goat Cheese Souffle

• Wild Mushroom Profiteroles

• Baked Ricotta with stewed Pears on a crostini

• Sweet Corn Flan with Heirloom Tomato Salsa

• Vegetable Spring Rolls with a Plum Sauce

• Assorted Vegetable Phyllo Pastries

• Polenta Cake with charred Tomato Salsa & herbed goat cheese

• Walnut Crusted Goatcheese with pinenut, grape & crispy shallots

• Herbed Crusted Goatcheese with pinenut, grape & crispy shallots

• Dried Fruit Crusted Goatcheese with pinenut, grape & crispy shallots

• Panko Brie with a stewed Rhubarb


Vegetable (Cold)

• Bocconcini & Grape Tomato Skewers with a reduced balsamic drizzle

• Cold Vegetable Rolls with a citrus sesame dip

• Artichoke Puree & Goat Cheese with a tapenade croustade

• Parmesan Tuille with goatcheese & Grilled Fennel & Tomato Salsa

• Marinated Zucchini with walnut butter

• Beet Ravioli with a Sunflower Ricotta


Lamb

• Shaved Lamb Loin with a cilantro & walnut pesto

• Lamb Kebabs with beets & Pearl onions

• Lamb Chop with a tomato olive tapenade


PORK

• Pork Kebabs with Fig & walnut compote

• Pork Tenderloin with Parsnip Cake & Stewed Rhubarb

• Pork Hock Rillette with glazed Apples & Caramelized Onions