Occasions and Platters Plus - Toronto | GTA Corporate Catering and Special Event Planning

Cocktail Receptions

Cocktail Receptions consist of a variety of Hors D’oeuvres presented at stations and passed butler-style by uniformed wait staff. Generally there is no designated seating, instead, guests move throughout the reception space enjoying items as they go. Cocktail receptions should be considered heavy Hors D’oeuvres and not a full meal. Regardless of the size of your reception, we can help you customize your function to meet your needs and/or budget. Customize your special event with the help of your Catering Co-ordinator.

Sample Cocktail Station Menu A selection of Occasions' Hot & Cold Hors D'oeuvres served to the guests for approximately 1 hour. Your selection may include: Hors D'oeuvres Station #1 Smoked Salmon & Cream Cheese Canapés garnished with Sweet Purple Onion & Capers Old Fashioned Stuffed Chicken Breast en Croute with Mandarin Chicken Satay with a Thai Dipping Sauce Jamaican Firecrackers (Spicy Chicken in Phyllo) Assorted Vegetarian Sushi Rolls with Wasabi and Traditional Japanese Soy Hors D'oeuvres Station #2 Satays of Chicken & Marinated Sirloin, grilled in front of your guests and served with a selection of Dipping Sauces This station is tended by 1 Uniformed Chef Hors D'oeuvres Station #3 Pepper Encrusted Beef Tenderloin & Maple Glazed Pork Tenderloin, Hand Carved on to Multigrain & Pumpernickel Cocktail Breads Served with a selection of Gourmet Mustards & Condiments This station is tended by 1 Uniformed Chef Cheese & Crudité Station Displays including: A Selection of Fresh Vegetable Crudité arranged with a selection of Dips Assorted Imported & Domestic Cheeses (Brie, Gouda, Jarlsberg, etc.) garnished with Fresh Grapes Accompanied by a selection of Whole Grain Breads and Crackers Stuffed Pumpernickel Loaf

Sample Cocktail Menu A selection of Occasions' Hot & Cold Hors D'oeuvres served to the guests for approximately 1 hour. Your selection may include: Smoked Salmon & Cream Cheese Canapés garnished with Sweet Purple Onion & Capers Old Fashioned Stuffed Chicken Breast en Croute with Mandarin Chicken Satay with a Thai Dipping Sauce Jamaican Firecrackers (Spicy Chicken in Phyllo) Assorted Vegetarian Sushi Rolls with Wasabi and Traditional Japanese Soy Self Serve Display garnished with Fresh Flowers Deluxe Aioli Vegetable Platter with: Miniature Corn, Marinated Cauliflower, Cherry Tomatoes, Artichoke halves, Red Pepper Crudité and Stuffed New Baby Potatoes served with our Aioli (Garlic) Dip, Sundried Tomato Dip and Curried Mayonnaise Dip Assorted Imported & Domestic Cheese Board (Brie, Gouda, Jarlsberg, etc.) Garnished with Fresh Herbs and Grapes Accompanied by a selection of Whole Grain Breads and Crackers Stuffed Pumpernickel Loaf served with Assorted Breads and our Waterchestnut Dip

Self-Serve Cocktail Reception Mediterranean Basket of Fresh Vegetable Crudité including Carrots, Celery, Broccoli and Cauliflower Florets & Cherry Tomatoes accompanied by our own Traditional Hummus, Baba Ganouj and Tzatziki Sauces and served with a selection of Seasoned Pitas and Armenian Flatbreads Cocktail California Platter A colourful selection of Bite sized California Wraps filled with: Teriyaki Grilled Three Colour Peppers, Shallots, Sprouts and Grilled Seasoned Eggplant, Mesquite Grilled Breast of Chicken, Smoked Salmon & Cream Cheese with Tiny Capers & Sweet Purple Onions and Asian Spiced Beef Gourmet Hors D'oeuvres Platter Smoked Salmon & Cream Cheese Canapés with Tiny Capers, Stuffed Chicken Pinwheels en Croute with Mandarin, Rare Roast Beef Canapés with Cracked Peppercorns and Fresh Strawberry Garnish California Sushi Rolls Traditional Japanese Vegetarian Sushi including Assorted Vegetable and Cucumber Rolls, 4 Varieties all served with Pickled Ginger, Japanese Soy and Wasabi. Traditional Seafood Sushi is available Deluxe Cheese Array A selection of the Finest Imported and Domestic Cheeses arranged with Crackers and Cocktail Breads served with Chutney and garnished with Fresh Grapes All Cocktail napkins are included. 20 + Guests - 19.99 per Guest

Full Service Cocktail Reception A selection of Hot & Cold Hors D'oeuvres served to the guests Cucumber Bateau with Shrimp Mousse Smoked Salmon Rosettes with Savory Cream Cheese & Tiny Capers Indonesian Style Chicken Satay with a Tangy Dipping Sauce Sautéed Oyster Mushrooms & Roma Tomatoes on Garlic Caraway Toast Sundried Tomato & Sautéed Leek Tartlets
International Food Station A fully decorated Interactive Food Station for your Guests to enjoy! International Deluxe Cheese Array served with a Variety of Breads & Crackers Norwegian Smoked Salmon Rosettes, accompanied by Cocktail Pumpernickel Rounds & Mini Croissant Mediterranean Basket of Vegetable Crudité, with Baba Ganouj, Tzatziki & Hummus, accompanied by a variety of Armenian Flatbreads & Seasoned Pita Wedges Selection of Vegetarian Sushi (California Rolls) served with Wasabi & Pickled Ginger Mixed Seafood Platter featuring Marinated Jumbo Shrimp, Oysters on the Half Shell, Marinated Baby Scallops, Kiwi Mussels and Marinated Calamari, displayed on a Bed of Ice and served with fresh Lemon Wedges & Seafood Sauce 26.99 per Guest (Min 20 guests) Staffing additional
*Minimum Order - 3 Dozen Per Selection on Hot and Cold Hors D'oeuvres Selections* Cold Hors D'oeuvres Cold Hors D'oeuvres No. 1 Cherry Tomatoes filled with Bacon and Spring Onions Cucumber Rings with Shrimp and Chives Cucumber Bateau filled with Shrimp Mousse Spicy Black Bean and Cucumber Tortilla Pinwheel Miniature Cornbread Muffin with Red Pepper Jelly Asparagus and Prosciutto Spears Cold Hors D'oeuvres No. 2 Prosciutto wrapped Melon Marinated Mussels in the Half Shell Pistachio stuffed Chicken with Tomato En Create Ginger Chicken and Mandarin Canapé Roast Beef and Cracked Pepper Canapé Roast Beef with Sun-Dried Tomato Tapanade Hummus on Belgium Endive Spear Smoked Duck and Orange Canapé Pineapple Chicken Satay Cold Hors D'oeuvres No. 3 Smoked Salmon and Cream Cheese Canapé Smoked Salmon Salad on Canapé Marinated Scallop Skewer Hot Hors D'oeuvres Hot Hors D'oeuvres No. 1 Appetizer Bruschetta Mediterranean Miniature Pizza Mushroom Caps filled with Havarti and Spinach Phyllo Triangles with Spinach and Feta Japanese Eggplant Teriyaki Skewer Spicy Meatballs with Sweet and Sour Sauce Cocktail Sausage Rolls with Sweet Mustard Sauce Hot Hors D'oeuvres No. 2 Camembert in Puff Pastry with Raspberry Coulis Sea Scallops wrapped in Bacon Oriental Chicken Drummettes Parmesan Chicken Drummettes Chicken Satay with Curried Peanut Sauce Beef Satay with Sesame Honey Mustard Sauce Pork Souvlakl with Tzatziki Sauce Vegetable Spring Rolls with Tamarind Sauce Shrimp and Snow Pea Satay Prosciutto wrapped Shrimp Kiwi Mussels with Herb Butter Hot Hors D'oeuvres No. 3 Thai Shrimp and Scallop Brochettes Steamed Shui Mai with Tamarind Soy Sauce Hors D'oeuvres Platters Hors D'oeuvres Platter No. 1 Fresh Vegetable Bouquet served with Roasted Pepper Dip or Time Curry Mayonnaise Dark Pumpernickel stuffed with Spinach and Garlic Dip Shrimp Mousse served with Japanese Rice Crackers Hors D'oeuvres Platter No. 2 Canadian Brie Wedges served with Tart Apple Slices and French Baguette Chilled Marinated Mussels served with Crusty Italian Loaf Layered Fiesta Dip served with Blue and Natural Tortillas Double Salmon Terrine served with Japanese Rice Crackers Imported and Domestic Cheese Array served with a Selection of Crackers Sliced Seasonal Fresh Fruit Platter with Maple Yogurt Dip Hors D'oeuvres Platter No. 3 Middle Eastern Platter Signature Hummus, Tabouli and Baba Ghanouj served with Pita and Armenian Flatbread Mixed Savouries Marinated Yellow and Green Zucchini, Roasted Red and Green Peppers, Carrot Spears and Button Mushrooms, Spicy Italian Salami, Black and Green Jumbo Olives Seafood Platter Jumbo Shrimp, Smoked Salmon, Crab Claws, Mussels on the Half Shell and Marinated Baby Scallops served with Seafood Sauce

Weddings

The magic...

The moment...

The mouthwatering cuisine...

At Occasions, we understand the importance of your special day.

Allow our talented culinary staff to customize your wedding cuisine to suit your taste for the perfect reception - Full Service, Luncheon or Buffet.

Not only that, we can help with all the details of your menu, theme, décor, rentals and more.

Our goal is to relieve the pressure, take care of the "small stuff" and make sure you and your guests experience only the best.

Occasions' Staff are all professionals
Our Staff arrive in proper Serving Attire
Staffing requirements are unique for every event, please "Request A Co-ordinator" to discuss your needs.

The following menus are simply suggestions, please remember we can customize any of our menus to suit your tastes and/or your budget.

Sample Full Service Dinner Menus

A selection of Occasions' Hors D'oeuvres served to the guests as they arrive:

Smoked Salmon & Cream Cheese Canapés with Tiny Capers and Sweet Purple Onions
Cherry Tomatoes filled with Bacon & Spring Onion
Roast Beef & Cracked Peppercorn Canapés en Croute garnished with a fresh Strawberry
Stuffed Chicken Breast Pinwheels en Croute with Mandarin Garnish
Phyllo Triangles with Spinach & Feta
Cocktail Bruschetta with Roasted Garlic
Vegetarian Spring Rolls with a Thai Dipping Sauce

All Full Service Dinner Menus include a Selection of Fresh Baked Dinner Rolls (Pumpernickel, Caraway, Rye, Whole Wheat, Italian Crusty, French Baguette) and Sweet Butter, Coffee and Tea Service. . .

Full Service Dinner Menu A

California Mixed Baby Greens with a Julienne of Fresh Vegetables tossed in a Balsamic Vinaigrette
Hand-Carved Roast Prime Rib of Beef accompanied by a Portobello Mushroom Sauce served with Horseradish
Oven-Roasted New Red & White Baby Potatoes with a hint of Garlic
Occasions' Medley of Three Coloured Peppers, Broccoli & Cauliflower Florets and Baby Corn sautéed in Butter & Fresh Thyme
Baskets of assorted Freshly Baked Rolls & Butter
Fresh Fruit Sabayon or Chocolate Raspberry Ganache Cake
Occasions' Arabica Coffee & Tea

Full-Service Dinner Menu B

Chilled Poached Darné of Salmon served with Dilled Mayonnaise on a Bed of California Mixed Baby Greens
Boneless Breast of Chicken Stuffed with Sundried Tomatoes & Italian Mozzarella Cheese Drizzled with an Italian Style Rose Sauce and Shaved Parmesan
Oven-Roasted Herbed Baby Potatoes or Herbed Long Grain & Wild Rice
Occasions' Medley of Three Coloured Peppers, Broccoli & Cauliflower Florets and Baby Corn sautéed in Butter & Fresh Thyme
Assorted Freshly Baked Rolls & Butter
Fresh Fruit Sabayon or Chocolate Raspberry Ganache Cake
Occasions Arabica Mountain Blend Coffee & Tea

Dinner No. 1

Salad of Mixed Greens served with Orange Yogurt Poppyseed Dressing
Roast Striploin of Beef with Pommery Mustard, Shallot and Red Wine Sauce
Baby New Potatoes tossed in Parsley Butter
Medley of Seasonal Vegetables tossed in Fresh Herb Butter
Tiramisu Torte

Dinner No. 2

Garlic Potato Soup with Fresh Basil and Cambazola Garnish
Pear and Watercress Salad with Balsamic Vinaigrette
Boneless Breast of Chicken stuffed with Goat Cheese and Rosemary served with Red Pepper Sauce
Saffron Rice
Green Bean Bundles wrapped in chives
Dessert - Passion Fruit and Strawberry Mousse Cake

Dinner No. 3

Napa Salad with Arugala, Radicchio, Carrot Match Sticks and Tomato Wedges served with Sesame Dressing
Salmon or Chicken Teriyaki marinated in Soy Sauce and Sake
Japanese Sticky Rice
Snow Peas and Yellow Zucchini seasoned with Butter and Honey Grilled Tomato
Dessert - Orange Chocolate Mousse Cake

Dinner No. 4

Chicken Tandoori marinated in Yogurt, Garlic, Ginger and Cumin and served on a bed of Boston Bibb Lettuce and Crisp Onion Rings
Pear and Watercress Salad with Balsamic Vinaigrette
Braised Halibut, Roasted Garlic and Tomato Pistou
Baby New Potatoes tossed in Parsley
Butter Asparagus and Yellow Beans
Dessert - Caramel Pecan Torte

Dinner No. 5

Salad of Mixed Garden Greens served with Creamy Herb Dressing
Roast Turkey Breast, Traditional Stuffing with Tart Apples and Cranberry Orange Relish
Oven Roasted Parisienne Potatoes
Turnip Purée
Green Peas with Pearl Onions
Dessert - Carrot Cake with Whipped Cream

Dinner No. 6

Shrimp Bisque
Californian Greens with Toasted Pinenuts, Beet Chips, Dried Wild Blueberries and French Vinaigrette
Peppered Pork Loin Medallions in a Madeira Cream Sauce
New Potatoes with Shallots and Coriander
Sautéed Zucchini, Red Peppers and Peas
Dessert - Raspberry Chocolate Ganache Cake

Dinner No. 7

Shrimp and Boston Bibb Salad with Fresh Basil, Lemon and Shallot Vinaigrette
Manicotti filled with Spinach and Ricotta served with Tomato Basil Sauce
Beef Tenderloin Medallions in a Portabello Mushroom and Brandy Sauce
Roasted Potatoes tossed in Rosemary Seasoned Broccoli
Dessert - Lemon Mousse Cake

Dinner No. 8

Penne Pasta tossed in Tomato and Fresh Basil Sauce garnished with Parmesan Cheese and Fresh Chopped Parsley
Spinach Salad served with Bean Sprouts, Fresh Sliced Strawberries and Sesame Vinaigrette
Pistachio Stuffed Boneless Breast of Chicken with Chardonnay Sauce
Roasted New Potato Wedges
Whole Green Beans with Almonds
Young Carrot Medallions with Fresh Mint
Dessert - Hazelnut Torte with Raspberry Coulis

Alternate Main Course Suggestions

Chicken Madagascar - Our Tender Seasoned Boneless Breast of Chicken topped with our Chef's Madagascar Sauce of Three Coloured Peppercorns, Shallots, Minced Garlic and Chardonnay

Fiesta Breast of Chicken - Filled with Julienne of Three Coloured Peppers & Onions Dusted with a Southwestern Cornmeal Rub and Oven Roasted Grilled Breast of Chicken Teriyaki served with our low-sodium Garlic Soy Teriyaki sauce with a hint of Pineapple

Grilled Chicken Peri Peri - Portuguese Style Marinade with 5 Different Peppers, Herbs, Spices, Limes and Lemons (requires 72 hours notice)

Beef Wellington - This classic dish is prepared from the finest Tenderloin seasoned with Mild Dijon and Truffle Paté wrapped in Puff Pastry and finished with our Burgundy Hunter sauce

Roast Beef Tips (Top Sirloin) with Peppercorn or Chasseur Sauce
Peppercorn Crusted Tenderloin of Beef, hand-sliced and drizzled with a Merlot reduction and garnished with marinated Portobello Slices

Luncheon Menus If you prefer a Luncheon Service for your function, you have the option of either Chilled or Hot Luncheon menus. The following suggestions offer a wide range of choices for both. Chilled Luncheon No. 1 (requires 72 hours notice) Californian Greens with French Vinaigrette Sliced Oven Roasted Breast of Turkey with Cranberry Compote and Dilled Mayonnaise Thinly Sliced Medium Rare Roast Beef (Slow Roasted at Occasions!) served with a Creamed Horseradish and Dijon Mustard Grilled Vegetable Salad with a low-salt Teriyaki Dressing Fresh Baked Herbed Foccacia and Multi Grain Breads with Creamery Butter New York Cheesecake with Fruit Compote Topping Chilled Luncheon No. 2 Occasions' Sunset Salad of Three Greens with Radicchio with Sweet Purple Onions and Toasted Almonds drizzled with a Light Poppyseed Dressing Tenderloin of Pork with a Canadian Maple Syrup Glaze accompanied by a Saskatoon Salsa Marinated Broccoli, Tomato and Cucumber on a bed of Lightly Spiced Angel Hair Pasta Dark Pumpernickel Rolls with Herbed Butter Chilled Luncheon No. 3 Mesculin Greens with Fresh Pear and Brie drizzled with Raspberry Vinaigrette Hand Carved Beef Tenderloin rolled in Three Coloured Peppercorns Served with Calvados Roasted Baby Potato Salad with a Rosemary Dressing French Loaf with Whipped Butter Chilled Luncheon No. 4 Sliced Smoked Turkey Breast with Cranberry Compote Californian Greens with French Vinaigrette Assorted Fresh Rolls and Butter Dessert - Pecan Square Hot Luncheons Hot Luncheon No. 1 Traditional Caesar Salad with Homemade Croutons, Bacon Bits and Creamy Garlic Dressing Oven Roasted Boneless Breast of Chicken with a Rosé Sauce and Fresh Parmesan Garnish served on a Bed of Sautéed Fettuccine Noodles seasoned With Cracked Peppercorns Green Beans and Baby Carrots with Olive Oil and Pimento Multigrain Baguette with Creamery Butter Individual Fresh Fruit Mousse Hot Luncheon No. 2 Garden Salad with a Julienne of Fresh Vegetables drizzled with Italian Vinaigrette Poached Darne of Salmon with Shallots & Vermouth Tarragon Sauce Herbed Long Grain & Wild Rice Sautéed Three Coloured Peppers Assorted Fresh Rolls and Butter Fresh Fruit Kabobs with Chocolate Dipping Sauce Hot Luncheon No. 3 Baby Spinach Salad with Egg and a Traditional Warm Dressing or Caesar Salad Sautéed Penne with Sundried Tomatoes and Portobello Mushrooms Warm Garlic Bread with Three Cheeses Assorted Sweet Bars Hot Luncheon No. 4 Tossed Greens with Balsamic Vinaigrette Beef Bourguignon with Button Mushrooms and Pearl Onions New Red & White Baby Potatoes tossed in Butter and Fresh Parsley Grilled Vegetable Salad Assorted Fresh Rolls and Butter Fresh Fruit Salad with a Sabayon Style Sauce Hot Luncheon No. 5 Arugala Salad with Mandarin Orange, Julienne of Radicchio and Toasted Almonds drizzled with Sundried Tomato Vinaigrette Boneless Breast of Chicken Stuffed with Sundried Tomato and Three Cheeses drizzled with a Spicy Arrabiatta Sauce and Sprinkled with Fresh Parmesan Served on a bed of Saffron Rice Fresh Baked Herbed Foccacia and Creamery Butter Assorted Gourmet Sweet Bars Hot Luncheon No. 6 Chunky Beef Stew Buttered Egg Noodles Californian Mixed Greens Assorted Fresh Rolls and Butter Dessert - Strawberry Rhubarb Pie back to top
Buffet Menus Ideas and Suggestions:
The advantage of a Buffet vs. a Full Service dinner is variety. You are able to offer your guests a greater range of menu choices and the flexibility of multiple visits. A properly staffed buffet with two to three main entrées should be comparable in price to a full service menu with one main course. Please remember that adequate staff is required to clear dishes and tend the buffet. In order to have the best of both styles, we suggest having your first course served and cleared, open a buffet or selection of Stations for your main course and serve dessert and coffee. This lets you have the flexibility of a buffet while keeping the formality required for introductions and/or speeches.
Uniformed Staff & Rental costs to be determined based on number of Guests Occasions' Staff are all professionals - our Staff arrive in proper Serving Attire Staffing requirements are unique for every event, please discuss with your Catering Co-ordinator. The following menus are simply suggestions, please remember we can customize any of our menus to suit your tastes and/or your budget. Sample Buffet Menu A selection of Occasions' Hors D'oeuvres served to the Guests for approximately 1 hour. Your selection may include: Smoked Salmon & Cream Cheese Canapés Medallions of Chicken Stuffed with Pistachio and Herbs and garnished with Mandarin Buffet Dinner Menu A Roasted Garlic & Potato Soup with Gorgonzola Cheese Garnish or Tomato & Fresh Herb Bisque with Crème Fraîche Garnish Occasions' Sunset Salad of Three Greens with Radicchio topped with Sweet Purple Onions, Toasted Almonds & Mandarins in a Light Poppyseed Dressing Marinated Boneless Breast of Chicken served with a Light Chardonnay Sauce with Fresh Tarragon Garnish Herbed Long Grain & Wild Rice Marinated Sirloin Tips in a Portobello Mushroom Sauce Oven Roasted Herbed New Baby Potatoes Occasions' Medley of Three Coloured Peppers, Broccoli & Cauliflower Florets and Baby Corn Sautéed in Butter & Fresh Thyme Assorted Freshly Baked Dinner Rolls & Foccacia with Creamery Butter Selection of French & Italian Pastries Freshly Brewed Coffee & Tea Buffet Dinner Menu B Classic Caesar Salad with Real Bacon Bits & Home-made Croutons & Mixed Green Salad with Balsamic Vinaigrette Mediterranean Basket Hand-carved Roast Baron of Beef au Jus with Horseradish Marinated Boneless Breast of Chicken in a Light Tarragon Cream Sauce Chilled Poached Darne of Salmon with Dilled Mayonnaise Oven Roasted Potatoes or Herbed Long Grain & Wild Rice Medley of Garden Vegetables Sautéed with Fresh Thyme & Butter Fresh Baked Rolls & Butter Assorted Fresh Fruit Display Platters Fresh Brewed Coffee & Tea Sample Station Catering Menu A selection of Occasions' Hors D'oeuvres served to the guests as they arrive. Your selection may include: Smoked Salmon & Cream Cheese Canapés with Tiny Capers Stuffed Chicken Pinwheels en Croute with Mandarin Matane Shrimp Salad Croustades with Red Pepper Garnish Grilled Quesadillas with Three Cheeses and Fresh Salsa Grilled Chicken Satay with Peanut Sauce Station Catering Suggestions: Salad Station Fresh Vegetable Crudité display with Roasted Red Pepper Dip Sunset Salad with Purple Onions, Toasted Almonds & Mandarin in a light Poppyseed Dressing Classic Caesar Salad with Real Bacon Bits and Home-made Croutons or Traditional Greek Salad with Feta Cheese and Calamata Olives Summer Thyme Potato Salad in a light Fresh Herb Vinaigrette Grilling Station BBQ Shish Kabobs including: - Sirloin Kabobs with Calvados, - Marinated Chicken Kabobs with a Spicy Thai Sauce - Pork Souvlaki Kabobs with Tzatziki Sauce Pasta Bar (set-up with Grilling Station) Fresh Fettuccine & Tri-colour Fusilli Noodles served with Traditional Italian Red Sauce with Fresh Oregano &/or Classic Alfredo Sauce A selection of Toppings to include: Grilled Red, Green & Yellow Peppers, Parmesan Cheese, Chiles, Calamata & Green Olives & Italian Sausage Freshly baked Whole Grain Rolls, Breads & Sweet Butter Carvery Station Hand-carved Roast Baron of Beef served au Jus with Horseradish Grilled Lemon Basil Marinated Boneless Breast of Chicken With Chardonnay Sauce (served on the side) Oven Roasted Seasoned Potato Wedges Accompanied by Grilled Red, Green & Orange Peppers, Baby Corn, Broccoli & Cauliflower Florets with a light Butter & Fresh Thyme Seasoning This station is self serve and tended by 2 Chefs Dessert Course: Chocolate Raspberry Ganache served individually to the Guests Fresh Brewed Coffee & Tea - served individually to the Guests Dessert Station (to be set-up in place of Salad Station) A selection of French & Italian Style Pastries Fresh Fruit Display Platters with Chocolate-Dipped Strawberries Freshly Brewed Coffee & Tea
Buffet Menu Suggestions: Buffet No. 1 Californian Greens with Toasted Pinenuts, Beet Chips, Dried Wild Blueberries and French Vinaigrette Cauliflower and Green Bean Platter with Sundried Tomato and Garlic Vinaigrette Spicy Penne Salad Roast Prime Rib of Beef with Green Peppercorn Sauce Potato and Turnip Mash with a Dash of Nutmeg Seasoned Broccoli Honey Glazed Carrots with Tarragon Dessert - Decadent Chocolate Cake Buffet No. 2 Snow Pea and Carrot Salad with Orange Yogurt Poppyseed Dressing Garden Platter including Asparagus and Prosciutto Spears, Garlic Dressed Cherry Tomatoes and Marinated Cauliflower Romaine, Arugula and Mint Salad with Raspberry Vinaigrette garnished with Strawberries and Red Onion Boneless Breast of Chicken with Marsala Wine Sauce and Dried Fruit Brown Rice Medley of Seasonal Vegetables Dessert - Carrot Cake Buffet No. 3 Italian Bean Salad Platter including Romano Beans coated with Olive Oil and Garlic, assembled on a platter with Tomato Wedges and Shaved Romano Cheese Shrimp and Calamari Antipasto with Balsamic Vinaigrette Traditional Caesar Salad with Homemade Croutons, Bacon Bits and Creamy Garlic Dressing Broccoli and Mango Salad with Raspberry Vinaigrette Poached Darne of Salmon served with a Vermouth Tarragon Cream Sauce Grilled Boneless Breast of Chicken with Tomato Pizziola Sauce Roasted Potatoes tossed in Rosemary Medley of Seasonal Vegetables Dessert - Passion Fruit and Strawberry Mousse Cake Entrée Additions Braised Italian Boneless Leg of Lamb with Vegetable Pancetta Sauce Rack of Lamb with Roasted Garlic Buds and Red Wine Sauce Pork Medallions with Marsala Wine Sauce and Dried Fruit Roast Striploin of Beef with Brandy Shallot Sauce Boneless Breast of Chicken Stuffed with Goat Cheese and Rosemary, served with Red Pepper Sauce Roast Hip of Beef au Jus with condiments of Dijon Mustard, Pommery Mustard and Horseradish Spinach and Asparagus Crêpe with Coconut Milk Sauce or Tomato Basil Sauce Stuffed Squash and Carrot Tofu with Tomato Papaya Sauce or Béchamel Sauce Stuffed Mediterranean Zucchini with Tomato Basil Sauce Carvery Station - Suggested (Choice of 2) Entrée Group No. 1 Cured Pork Loin with Grilled Pineapple Tenderloins Sliced Smoked Turkey Breast with Raspberry Cranberry Compote Roast Prime Rib of Beef served with condiments of Dijon Mustard, Pommery Mustard and Horseradish Corned Beef served with condiments of Dijon Mustard, Pommery Mustard and Horseradish Roast Sirloin served with condiments of Dijon Mustard, Pommery Mustard and Horseradish Entrée Group No. 2 Blackened Beef Tenderloin with Roasted Red Peppers, Capers and Garlic Mayonnaise Smoked Salmon Platter with Capers, Onions, Lemon Wedges and Chopped Egg Roast Striploin of Beef served with condiments of Dijon Mustard, Pommery Mustard and Horseradish Compliments: A selection of Fresh Baked Rolls and Breads (Mini-Kaisers, Whole Wheat Rolls, Pumpernickel, Rye, French Baguette) and Sweet Butter Market Salad Bar - Suggested (Choice of 5) Snow Pea and Carrot Salad with Orange Yogurt Poppyseed Dressing Broccoli and Mango Salad with Raspberry Vinaigrette Greek Salad Traditional Caesar Salad with Homemade Croutons, Bacon Bits and Creamy Garlic Dressing Californian Greens with French Vinaigrette Melon Platter Shoed ? Seasonal Fresh Fruit Platter Seasonal Fresh Fruit Salad with Pinenuts, Mint and Maple Syrup Grilled Eggplant and Tomato Platter with Chèvre Cheese Dressing Garden Platter including Asparagus and Prosciutto Spears, Garlic Dressed Cherry Tomatoes and Marinated Cauliflower Italian Bean Salad Platter including Romano Beans coated with Olive Oil and Garlic, assembled on a platter with Tomato Wedges and Shaved Romano Cheese Shrimp and Calamari Antipasto with Balsamic Vinaigrette Compliments: A selection of Bread Sticks, Melba Toast, Whole Grain, Pumpernickel, Caraway and Sour Dough Rolls, Bread and Sweet Butter Pasta Station - Suggested (Choice of 2) Entrée Group No. 1 Manicotti filled with Ricotta and Spinach and topped with Tomato Basil Sauce Prosciutto and Sweet Pea Fettuccini in a Rich Cream Sauce Penne with Grilled Vegetables and Tomato Entrée Group No. 2 Shrimp and Pesto Fusilli Coquille Shell Pasta with Chicken and Oyster Mushrooms in a Rich Cream Sauce Penne with Smoked Salmon and Spinach sautéed in Light Olive Oil with Chives Beef or Cheese Tortellini in Tomato Garlic Cream Sauce Compliments: Fresh Italian Bread and Rolls, Butter, Bowl of Hot Chili Flakes, Grated Parmesan Cheese, Shaved Romano Cheese, Cracked Black Pepper and a Flask of Extra Virgin Olive Oil The above menus are simply suggestions, please remember we can customize any of our menus to suit your tastes and/or your budget. back to top

Rental Services

At Occasions, we provide more than just great cuisine - all the extras for your special event are available right here! If there's something that's not on our list, just ask! We'll make it happen for you.


Professional Staffing Occasions offers Professional Uniformed Chefs, Wait Staff & Bus Staff - our staff are fully trained in hospitality and service.

Party Rentals	We offer a full line of party rentals for all of your entertaining needs - a complete line of Glassware, Fine China, Cutlery, Linens & Catering Equipment Occasions offers a full line of Marquis Tents accommodating groups from 20 to 750 guests

Limousine Services We can provide you with a list of approved Limousines for your special event

	Professional Disc Jockey Service We have two Professional Disc Jockeys on Staff specializing in Interactive Entertainment

Interactive Themes Corporate Olympic Games Indoor Golf Courses Inflatables Casino Games Carnival Games

Décor and Prop Rentals Occasions works with the top Décor and Prop Rental Companies in the G.T.A. to transform your event into a memorable and unique occasion

Live Entertainment Occasions has a wide variety of live entertainers on file from Interactive Comedy Troupes to Harpists & Strolling Guitarists

BBQ's & Picnics

Occasions has been grilling for your guests for the past 15 years. If you are looking for Hamburgers and Hot Dogs for a company barbecue or Grilled Tenderloin with Balsamic Portobello Caps, Occasions is sure to bring your event together with ease. The following menus are some of our most popular, however our Catering Co-ordinators are always available to design a custom menu for you, based on your tastes and/or your budget.

Texas Rib Salad of Three Greens with Radicchio topped with multi-coloured Peppers and Marinated Cherry Tomatoes drizzled with our Raspberry Vinaigrette Smoked Mesquite Texas Style Ribs - Pork or Beef Home Style Baked Beans Fresh Corn on the Cob Summerthyme Potato Salad tossed in a Light Red Wine Vinaigrette Fresh Baked Rolls and Butter Fresh Fruit Kabobs with a Chocolate Dipping Sauce Add: Seasoned & Marinated BBQ Chicken Pieces for 3.00pp	20 + Guests - 16.95pp

The Alberta Rancher Western Sunset Salad of Three Greens with Radicchio topped with Toasted Almonds and Mandarins drizzled with a light Poppyseed Dressing 6oz Grilled Seasoned Striploin Steak* Tri-Colour Fusilli Pasta Salad in a Light Zesty Vinaigrette with Crisp Vegetables Fireworks Coleslaw Fresh Baked Multigrain Rolls & Butter Sliced Watermelon Add: Seasoned & Marinated Boneless Lemon Herbed Chicken Breast for 3.00pp	20+ Guests - 16.95pp *all Steaks must be grilled onsite

The Classic Chef Salad with Julienne of Fresh Vegetables served with French, Italian and Fresh Herb Dressing 4oz All Beef Burger served on Sesame Seed Buns Sliced Tomatoes, Onions, Mustard, Relish & Ketchup Tri-Colour Fusilli Pasta Salad Sliced Watermelon Add: All Beef Jumbo Hot Dog served on Fresh Baked Poppyseed Egg Buns for 2.95pp Substitute: 6oz Bearpaw Burgers for additional 1.50 pp Vegetarian Burgers and Dogs available on request	20+ Guests - 9.95pp

A Taste of The Mediterranean Macedonian Salad – Chunks of Creamy Feta, Seedless Cucumbers, Tomatoes, Peppers, Celery, Calamata Olives and Red Onion Mediterranean Potato Salad tossed in a Red Wine Herb Vinaigrette Hot & Mild Italian Sausage on a Bun Pickle & Condiment Tray with Kosher Dills, Sweet Mixed Pickles, Gardiniera Pickles, Hot Peppers, Onions and Olives Fresh Baked Rolls and Butter Baklava 20+ Guests - 13.45pp

Grilled Shrimp Skewers Black Tiger Shrimp with tails, delicately marinated in Caribbean spices Your choice of California Tossed Greens or Salad of Three Greens or Fireworks Coleslaw or Tri-Colour Fusilli Pasta Salad Home Style Baked Beans Fresh Corn on the Cob Fresh Baked Rolls and Butter Sliced Watermelon 20+ Guests -15.95pp

BBQ Salmon Fresh Atlantic Salmon Grilled to perfection - lightly seasoned and glazed with your choice of: - Lemongrass Sauce - Herbs and Olive Oil, or - Teriyaki Sauce Your choice of California Tossed Greens or Salad of Three Greens or Fireworks Coleslaw or Tri-Colour Fusilli Pasta Salad Home Style Baked Beans Fresh Corn on the Cob Fresh Baked Rolls and Butter Sliced Watermelon 20+ Guests - 17.95pp

Flame-Grilled Brochettes (Kabobs) Marinated in Occasions’ favorite spices, lime, ginger, garlic, cilantro or Citrus glazed Your choice of California Tossed Greens or Salad of Three Greens or Fireworks Coleslaw or Tri-Colour Fusilli Pasta Salad Home Style Baked Beans Fresh Corn on the Cob Fresh Baked Rolls and Butter Sliced Watermelon - Vegetable Brochette 20+ Guests - 9.95pp - Chicken Brochette 20+ Guests - 12.95pp - Beef Tenderloin Brochette 20+ Guests - 12.95pp

Ginger Cilantro Chicken Marinated in fresh ginger and cilantro, barbecued to perfection Your choice of California Tossed Greens or Salad of Three Greens or Fireworks Coleslaw or Tri-Colour Fusilli Pasta Salad Home Style Baked Beans Fresh Corn on the Cob Fresh Baked Rolls and Butter Sliced Watermelon 20+ Guests - 13.95pp

Teriyaki BBQ Chicken Sizzling grilled white chicken breast, glazed with our Chef’s favorite Teriyaki sauce Your choice of California Tossed Greens or Salad of Three Greens or Fireworks Coleslaw or Tri-Colour Fusilli Pasta Salad Home Style Baked Beans Fresh Corn on the Cob Fresh Baked Rolls and Butter Sliced Watermelon 20+ Guests - 13.95pp

All of our BBQ Menus include: Disposable China & Cutlery and Chaffing Dishes to keep foods at proper temperatures. All Condiments – as required. Request a Co-Ordinator to assist with planning your event.