0
Skip to Content
Butch Salads
Home
About
Menus
Autumn/Winter Drop Off
Pride Month
Christmas
LGBTQ+ History month
Recipes
Lunch Boxes
Contact
Get in touch
Get in touch
Butch Salads
Home
About
Menus
Autumn/Winter Drop Off
Pride Month
Christmas
LGBTQ+ History month
Recipes
Lunch Boxes
Contact
Home
About
Menus
Folder: Seasonal Catering
Back
Autumn/Winter Drop Off
Pride Month
Christmas
LGBTQ+ History month
Recipes
Lunch Boxes
Contact
Get in touch
Fried eggs in a black skillet with tomato sauce, garnished with chopped herbs, next to flatbread on a wooden surface.

Brunch

A bowl of spicy Thai shrimp noodle soup garnished with cilantro, sliced red chili, and chopped green onion, served with fresh lime, cilantro, green onions, ginger, and other herbs on a wooden surface.

Dinner

A salad with halved soft-boiled eggs, small fish, potatoes, red onions, parsley, and lettuce leaves, seasoned with red pepper flakes and herbs.

Lunch

Appetizer bites with fig slices, dollops of creamy white cheese, hazelnuts, and sprigs of fresh dill on round crackers.

Canapés & Bowl food

Close-up of a prosciutto, grilled peach, basil, ricotta cheese, and pine nut appetizer.
A cheese and cracker platter with slices of cheese, round whole grain crackers, a fried ball of food, and sprigs of herbs.
Plate of white rice, chickpea curry, grilled cabbage with pickled onions, and lemon wedge on wooden table.
Close-up of a pink smoothie in a clear glass, garnished with a sprig of fresh thyme and a few red berries on top, with a blurred jar of berries in the background.

Delivery Platters

Grazing Tables

Drinks

Vegan

About Recipes Menus Contact