Marci Caterers
from gourmet to everyday | 215-572-6116
Menus
Stationary hors d'oeuvres
Butlered hors d'oeuvres
Main dishes
Salads
Vegetables
Brunch
Desserts
Vegetables
Buttered Squash Puree with Orange and Ginger
Cauliflower with Almond Sauce or Vanilla Sauce
Vegetable Puree
Gratin of Hearts of Palm (made with fresh tomatoes)
Sautéed Green Beans w/ Mustard Crumbs
Broccoli with Lemon Soufflé Topping
Broccoli Puree
Honey Glazed Brandied Carrots (with or without Brandy)
Apricot Carrots
Golden Carrot Crunch with Sliced Almonds
Curried Carrots and Raisins
Braised Raspberry Radishes
Lemon Glazed Vegetables (made with zucchini and carrots)
Grilled Vegetables (can be served at room temperature)
Ratatouille
Green Vegetable Medley (made with Snow Peas, Peas and Cucumbers)
Spinach Soufflé (can be made for Passover)
Spinach and Artichoke Casserole
Cold Vegetables
Green Bean Vinaigrette (Cheese can be added to this dish)
Marinated Vegetables
Asparagus with Grainy Mustard Vinaigrette or Orange Vinaigrette
Casseroles
Broccoli and Cauliflower Casserole
Eggplant Parmesan
Corn Pudding
Italian Zucchini Bake
Potato Anna (made with Red Bliss Potatoes and Ricotta)
Oven Baked Red Bliss Potatoes
Sweet Potato and Pear Mousse
Candied Sweet Potatoes