The moment...

The mouthwatering cuisine...

• 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.

• 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

• 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 au jus
• 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

• 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

• 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

• 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

• 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

• 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

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

• 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

• 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

• 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

• 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

• 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

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• 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

• 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

• 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

• Sliced Smoked Turkey Breast with Cranberry Compote
• Californian Greens with French Vinaigrette
• Assorted Fresh Rolls and Butter
• Dessert - Pecan Square

• 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

• 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

• 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

• 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

• 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

• Chunky Beef Stew
• Buttered Egg Noodles
• Californian Mixed Greens
• Assorted Fresh Rolls and Butter
• Dessert - Strawberry Rhubarb Pie

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• 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 Coordinator.
  

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

• Smoked Salmon & Cream Cheese Canapés
• Medallions of Chicken Stuffed with Pistachio and Herbs and garnished with Mandarin
  

• 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

• 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

• 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

• 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

• BBQ Shish Kabobs including:
  - Sirloin Kabobs with Calvados,
  - Marinated Chicken Kabobs with a Spicy Thai Sauce
  - Pork Souvlaki Kabobs with Tzatziki Sauce

• 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

• 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

• A selection of French & Italian Style Pastries
• Fresh Fruit Display Platters with Chocolate-Dipped Strawberries
• Freshly Brewed Coffee & Tea

• 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

• 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

• 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

• 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
  

• 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

• 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

• 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
• 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
  
  

• 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

• 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