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Brunch

Lunch

Light Hors D'oeuvres

Passed Hors D'oeuvres

Cocktail

Additional Cocktail

Dinner

Sweet Treats

Bar Services

Non alcoholic Beverages

 

Additional Cocktail Buffet Suggestions

Please select from the following categories for substitutions or additions to the Standard Cocktail Menu. There may be an additional cost for these items.

Seafood

  • Mushrooms and Escargot Sautéed with Garlic and Fresh Herbs, Served with French Rounds
  • Shrimp Remoulade with Artichoke Hearts and Cherry Tomatoes
  • Fried Jumbo Red and Blue Crabclaws with Cocktail and Remoulade Sauces
  • Jumbo Boiled Shrimp and Red Crab Claws with Remoulade and Cocktail Sauces
  • Marinated Shrimp with Red Onion and Capers
  • Scallops Marinated in an Orange-Ginger Vinaigrette
  • Ceviche
  • Smoked Whole Red Snapper or Grouper with Tomato-Herb and Tropical Fruit Salsas, Served with Crostini and Flatbreads
  • Seafood Butter Mold, Served with Crackers

Meat, Pork and Poultry

  • Barbecued Pork Smothered in a Rich Carolina Sauce
  • Sweet and Sour Meatballs with Pineapple Chunks and Red & Yellow Peppers
  • Chicken Tenders with Raspberry and Honey Mustard Dipping Sauces
  • Classic City Stuffed Chicken Breast
  • Spinach, Portabella Mushroom and Goat Cheese/ Crawfish and Black Bean/ Bienville
  • Curried Chicken with Small Puff Pastries, Almonds, Raisins and Coconut
  • Roasted Quail with Raspberry Glaze
  • Grilled Leg of Lamb with Creole Oregano Dijonnaise
  • Bacon Wrapped Quail Breast or Legs Basted with Pan Juices and Fresh Herbs
  • Smoked Venison
  • Loin or Rounds of Buffalo
  • Whole Roast Pig or Spring Lamb

Sauces

  • Shitake Mushroom Demi Glace
  • Queen Elizabeth Sauce
  • Mustard-Horseradish
  • Onion Marmalade
  • Peppercorn or Crawfish Béarnaise
  • Sun-Dried Tomato Aioli
  • Salsa Verde

Meat, Pork and Poultry Dishes Served with a Selection of Homemade Biscuits, Rolls, Croissants and Fresh Baked Market Breads

Cheeses

  • Baked Bries
    Select One Filling
  • Walnuts and Grape Salsa
  • Raspberry & Almond
  • Cranberry Relish and Walnuts
  • Shitake Mushroom and Herb
  • Apricot, Walnuts and Blue Cheese
  • Bourbon Praline
  • Fresh Berry Compote
     
  • Imported and Domestic Cheeses and Pates with Fruit Wedges
  • Pineapple Cream Cheese Mold with Hot Pepper Jelly
  • Old Fashioned Pimento Cheese Ring with Jalapenos
  • Cucumber and Dill Cream Cheese Mold
    Cheeses Served with Crackers, Flatbreads and French Rounds

Cheesecakes

  • Southwestern Cheesecake with Salsa Bar
  • Shitake Mushroom and Herb Cheesecake with Grilled Vegetable Topping
  • Blue Cheese Cheesecake with Walnuts
  • Shrimp Cheesecake with Italian Salsa
  • Crabmeat Cheesecake with Crab Sauce
  • Smoked Salmon and Red Onion Cheesecake with Lemon Caper Sauce
  • Crawfish Cheesecake with Craw Toppings and Black Bean Salsa
    Cheesecakes Served with Giant Colored Corn Chips, Pita Chips, Flatbreads or Crostini

Tortas

  • Crabmeat Torta Topped with Lump Crabmeat and a Duo of Remoulade Sauces
  • Can Also be Served with Jumbo Red CrabClaws
  • Smoked Salmon Torta with Spicy Dill Sauce and Caviar
  • Parsley Basil Torta with Pinenuts and Sundried Tomatoes
    Tortas Served with Crostini, Flatbreads or Bagel Chips

Pasta

  • Vegetable Pasta Salad with Dill and Buttermilk Herb Dressing
  • Crawfish Pasta in a Cajun Cream Sauce
  • Pasta with Tomatoes, Fresh Basil and Garlic
  • Baked Goat Cheese with Marinara and French Rounds
  • Hot Seafood Pasta in a Basil Cream Sauce
  • Cilantro, Lime and Garlic Chicken with Black Beans and Penne Pasta
  • Tuscan Grilled Chicken with Penne Pasta and Roasted Red Pepper Sauce
  • Gourmet Ravioli and Tortellini with Pesto Cream
    Pastas Served with Freshly Shredded Parmesan and Romano Cheeses and French Bread

Risottos

  • wild Mushroom and Parmesan
  • Four Cheeses Marscapone, Gorgonzola, Parmesan and Asagio
  • Asparagus and Parmesan
  • Pesto and Shrimp
  • Sautéed Scallops

Vegetables and Starches

  • Fresh Crisp Crudités with Marinated Mushrooms and Potatoes
  • DIPS
    • Buttermilk Herb
    • Curry
    • Lemon-Anchovy
    • Vidalia Onion and Honey Mustard
    • Roasted Red Pepper & Garlic
    • Romesco
  • Corn and Black-Eyed Pea Salad
  • Spinach Supreme in a Bread Round
  • DEVILED EGGS
    • Bacon and Green Onion
    • Smoked Salmon
    • Florentine
    • Pecan and Chive
    • Crabmeat and Lemon
    • Red Pepper and Cilantro
    • Smoked Trout
  • Potatoes Florentine
  • Restuffed Red Potatoes
  • Wild Rice with Pecans and Green Onion

Finger Sandwiches

  • Chicken Salad
  • Cucumber and Herb
  • Goat Cheese and Chive
  • Tomato, Bacon and Basil
  • Smoked Salmon with Lemon Caper Mayonnaise
  • Seafood Salad
  • Lemon Crab Salad
  • Shrimp Salad
  • Smoked Ham Salad on Raisin Pumpernickel
  • Old Fashioned Pimento Cheese on a French Round with a Sliced Cornishon

Cocktail Wraps

  • Turkey and Brie with Cranberry Relish
  • Smoked Ham and Havarti with Creole Honey Mustard
  • Roast Beef and Pepper Jack with Mustard Horseradish

Chef Attended Bars and Theme Stations

Oyster Bar

Raw Oysters

  • Ketchup, Horseradish, Lemons, Tabasco, Cocktail Sauce and Saltines

Baked Oysters

  • Bienville
  • Classic City
  • Rockefeller with Hollandaise

Mashed Potato Bar

  • Red Bliss Mashed Potatoes
  • Shitake Mushroom Gravy, Grilled Chicken Curry, Green Onions, Cheddar, Blue and Monterrey Jack Cheeses, Sour Cream, Butter and Bacon

Grits or Polenta Bar

  • Garlic Cheese Grits or Polenta
  • White Gravy with Grilled Gourmet Sausages, Shrimp and Yellow Tomato Grillades, Spinach with Caramelized Onions, Mushrooms, Peppers and Garlic Aged Cheddar, Smoked Gouda and Blue Cheese Crumbles

Griddle Station

  • Fried Green Tomatoes
  • Blue Crabcakes with Marinated Garlic Remoulade
  • Buster Soft Shell Crabs with Pecan Meuniere

Tex-Mex Station

  • Southwestern Cheesecake
  • Hot Chili Cheese Dip
  • Giant Colored Corn Chip and Salsa Bar

Quesadillas

  • Shrimp and Blackbean, Vegetable and Jack Cheese with Chipotle Sauce
  • Chicken and Beef Fajita Skewers with Pico de Gallo

Grilled Skewers

  • Pepper Crusted Beef and Portabella Mushroom with Mustard Horseradish
  • Tuscan Chicken with Mango Currant Chutney
  • Shrimp and Scallop with Tropical Fruit Salsa
  • Baby Vegetables with Romesco
  • Grilled Pineapple with Honey and Toasted Coconut

Pasta Bar

  • Seafood Pasta in a Basil Cream Sauce
  • OR
  • Crawfish Pasta in a Cajun Cream Sauce
  • Gourmet Ravioli and Tortellini
  • Pesto Cream, Marinara and Baked Goat Cheese
  • Freshly Shredded Parmesan and Romano and French Bread

Salmon and Caviar Bar

  • Smoked Salmon with Spicy Dill and Mustard Sauces
  • Red Potatoes Filled with Herb Sour Cream and Caviar
  • Bermuda Onion and Caviar Pie
  • Toast Points, Pumpernickel Rounds and Buckwheat Blini

Stations and Bars Require One Chef or Attendant Per 100 Guests at $100.00

Served From the Bar

  • Regular and Pimento Cheese Straws
  • Salted and Roasted Pecans
  • Blue Cheese Popovers
  • Crostini and Dips

Select Two

  • Caprese, Grilled Shrimp with Roasted Peppers and Feta, Eggplant Caviar, White Bean and Sage, Avocado and Goat Cheese