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Mouthwatering March Menus

Kyle Fanthorpe

March 8, 2016


March is here! With it come several reasons to change up your office meals. Whether you’re celebrating St. Patrick’s Day with your colleagues, need happy hour food for your March Madness viewing parties or are looking for an Easter feast, we can whip up anything you need!

Here are just a few of the dishes we’re serving up this month:


Beef Pies

Boston: Irish Beef Stew Pie – KO Pies

This beef is stewed for over 5 hours with garlic, onions, bay leaves, red wine, and beef stock – until it’s so tender that it falls apart. Then, this intense, hearty beef-flavored stew is served under a crisp, puff pastry top.


Corned Beef Hash

Washington, DC: Corned Beef Hash – Lynnette’s Cakes & Catering
This dish is full of chopped corned beef and potatoes, sautéed with spices, and topped with fried eggs.


Key Lime Pie
Austin: Mini Key Lime Pies – Cafe Cultivo
These chilled mini pies are made with fresh key lime and a graham cracker crust.


Cabbage Egg Rolls

New York: Corned Beef and Cabbage Egg Rolls – Chef Danny Lyu
Chef Danny Lyu’s Irish take on egg rolls is served with horseradish cream dipping sauce.


Easter Egg Sugar Cookies

Chicago: Easter Egg Sugar Cookies – Lovely, Too
These pastel frosted sugar cookies are decorated to look like Easter eggs or like spring flowers.



Deviled Eggs

Seattle: Deviled Eggs Platter – Smokin’ Pete’s BBQ
This is an assortment of traditional deviled eggs, with delicious flavors and spices.


Chocolate Ganache Cupcakes
Denver: Irish Car Bomb Cupcakes – Gwendolyn’s Bakery
This Guinness chocolate cake is made with Jameson chocolate ganache and with Bailey’s buttercream.


Honey Baked Ham
San Francisco: Honey-Baked Ham – Cafe Sud
This full-sized ham is glazed with delicious, sweet honey.


Green Lasagna
Los Angeles: Green Lasagna – Crateful Catering
This lasagna has eggplant, red bell peppers, onions, spinach, chard, zucchini, and carrots. It’s oozing with mozzarella and parmesan cheese, and with béchamel sauce.




“ has been able to get our employees from all different departments together, to get away from our desks, recharge, and be able to return to our work, happy and full.”

—Ellen K., Employee Experience Specialist,