Voted Best Caterer 2005 and 2006 Fort Worth Texas Magazine

Vegetables and Side Dishes

Steamed Asparagus with Lemon Butter
Grilled Vegetables Mushrooms, Baby Carrots, Asparagus, Eggplant, Peppers, Zucchini, Yellow Squash
Cinnamon Scented Baby Carrots
Brandy Glazed Carrots
Creamed Spinach with Herb Panko Crust
Steamed Broccoli with Roasted Garlic or
Cheddar Cheese Sauce
Green Bean Almondine
Green Beans with Roasted Red Peppers and
Caramelized Onions
Sauteed Corn and Zucchini
Buttered Corn
Mushrooms and Oven Roasted Tomatoes with Orzo Pasta and Parmesan Cheese

Creamy Cheddar Mac 'n' Cheese
Gruyere Mac 'n' Cheese
Perfect Mashed Potatoes with Cream Gravy
Roasted Garlic Mashed Potatoes with Caramelized Onions
Loaded Mashed Potatoes
Scalloped Potatoes
Roasted Garlic and Rosemary New Potatoes
White and Wild Rice Pilaf with Dried Cranberries
Oven Roasted Sweet Potatoes with Caramelized Onions

German Potato Salad
Corn and Black Bean Salad
Roasted Sweet Potato Salad
Cous Cous with Lemon and Herbs
Orzo with Cranberry and Feta Cheese
Cole Slaw
Chipotle Molasses Black Beans
Tomato Mozzarella Salad Topped With Fresh Basil and Extra Virgin Olive Oil
Mediterranean Pasta with Olives, Red and Green Peppers, Artichoke Hearts, Red Onion, Garlic and Herbs
Marinated Baby Carrots, Artichoke Hearts and Mushrooms with Dill and Vinaigrette
Asparagus with Fresh Lemon Herb Vinaigrette


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