See Catering Menu And Our Soup menu below.

Photo by Eric Lagace Photography 

Includes but is not limited to:

·      Cauliflower in Japan: Roasted cauliflower, Japanese yams, sage ghee

·      ButterCocoYam: Butternut squash, coconut milk, yams

·        Pumpkin Bumpkin': Sugar pumpkins, shitake mushrooms

·      Corny Corn Chowder: freshly shucked corn, corn cob vegetarian stock, heavy cream, basil with tarragon 

·      Triple Soul: Three beans (red, black, navy) soup with pan roasted kale, mushrooms

·      Rockin' Lentil Chard: brown or red lentils with pan roasted red chard

·      Hearty Barley: barley soup with mushrooms

·      Triple Threat: tri- mushroom sage stew with sage ghee

ToliverWorks Food Catering Menu

ToliverWorks Food closely consults with each client in order to create a personalized menu to fit the occasion.

We can tailor each menu according to your desire - including vegan and gluten free diets.

While our focus is vegan and vegetarian cuisine, we are happy to provide delicious poultry and seafood dishes from around the world.

We always create beautiful AND tasty dishes that will make each event memorable!

Below is a small sample of what ToliverWorks Food can provide.


Cold Soup Shooters: Rum infused Mango or Sweet Pea with Mint

Hot Soup Shooters: ButterCocoYam or Triple Threat Mushroom

Spinach Balls with Tangy Mustard Sauce and/or Cucumber Yogurt Sauce

Bourbon BBQ Glazed Carrot Sliders or Shrimp with Rainbow Slaw on Mini Sour Dough Buns

Black Eye Pea Fritters with Cha Cha (onion salsa) on Mini Cornmeal Cakes

Black Bean Mini-burgers with Queso Fresco & Cilantro Lime salsa on Toasted Flatbread

Codfish Balls with Jalapeno Salsa

Cheese Platter, with Brie, Herb Encrusted Goat Cheese Log, Sweet & Spicy Roasted Peanuts, Herbed Olives, Carrot Medallions, Seasonal Fruit, French Bread

Jicama Sticks with Salted Lime and Cilantro

Black & White Pinwheels (Whole Wheat)with White and Black Beans, Roasted Red Peppers & Cilantro Pesto

Cucumber Cups with Sesame Quinoa Salad

Cherry Tomatoes Stuffed with Roasted Zucchini & Garlic

Champagne Shrimp Poppers


Curry Coconut Halibut

Bourbon Glaze BBQ  Shrimp

Wild Mushroom Tart

Eggplant Parmesan

Chicken Adobo

Seafood Gumbo (North Carolina Style)

Chicken Groundnut Stew

Spinach Artichoke Mini Lasagnas


Roasted Brussels Sprouts with Thyme & Sage Oil

Flour Noodles with Fried Shallots, Chili Peppers & Lemon

Rainbow Salad with Roasted Beets and Cilantro

Kale Salad with Shaved Fennel, Shredded Red Cabbage, Toasted Almonds and Lemon Vinaigrette

Roasted Cauliflower in Brown Lemon Butter Sauce & Fried Sage Leaves

Coconut Rice with Fresh Herbs


Banana Puffs with Coffee Rum Sauce

Flourless Chocolate Walnut Cookies with Salted Caramel Sauce

Lemon Drop Mini-Cupcakes

Honey Lavender Sorbet

Strawberry Ricotta Tarts

Rum-infused Seasonal Fruit Cups


Honey Ginger Lemonade

Red Apple ‘Sangria’

Watermelon Mint Limeade

Sparkling Tamarind Spritzers

Sparkling Raspberry Spritzers

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