Food Menu Offerings
HAND PASSED HORS D’OEUVRES
Tuna Poke
Fresh tuna and cucumber steeped in a ginger, cilantro sesame marinade, served in mini wonton bowls complemented with wasabi aioli and crispy onions
Shrimp Toast
Fresh shrimp and sesame pate on toast points finished to a delicate crunch
Almond Crusted Shrimp
Drizzled with raspberry pepper jelly
Sesame Green Beans Tempura
Fresh green beans flash fried in sesame and beer tempura served with a soy sauce for dipping
Crabmeat Charlene en Croustades
Our signature crabmeat offering with fresh lump crabmeat in a creamy base piped into miniature pastry shells and heated on site to ensure freshness
Seafood Cakes Remoulade
Lump crabmeat and Gulf shrimp cakes lightly fried and served with our own Creole Remoulade sauce
Grilled Filet of Tuna
Fresh Gulf yellow fin tuna marinated in fresh squeezed fruit juices and our secret sauce -grilled on site to ensure the utmost in quality and taste
Blackened Pork
Fresh pork tenderloin rolled in a spicy mixture of Italian seasonings, three peppers and salt, flash cooked in a cast iron skillet and cut into bite size pieces, served with honey mustard dipping sauce
Shrimp Remoulade
Iced Gulf shrimp, boiled and peeled, served in bamboo boats drizzled with our own Creole Remoulade sauce
Fried Eggplant Sticks
Fresh eggplant battered in Italian breadcrumbs cooked on site, and served with a Creole Marinara dipping sauce
Blackened Redfish
Fresh filets of Louisiana redfish, seasoned and coated with blackened spices and prepared in an orange hot cast iron skillet on site
Crawfish and Gouda Bundles
Fresh crawfish tails and gouda cheese in a wine sauce drawn up in puff pastry bundles and baked
Coconut Beer Battered Shrimp
Gulf shrimp battered in a diced coconut and beer batter and prepared on site. A unique presentation and delight for your guests
Assorted Sushi Rolls
California rolls, crunchy rolls, vegetable rolls and dynamite rolls
Grilled Chicken Ribbons
Marinated boneless chicken breasts grilled on site and sliced into thin ribbons
Brie en Croute with Raspberry
A classic sweet and savory combination of creamy brie cheese and raspberry puree, wrapped in puff pastry
Marinated Petit Rib Eyes
Rib steaks cut into bite size portions, marinated in our own creation of oils, herbs, and spices and then flash fried in an iron skillet
Lump Crabmeat and Mushrooms
Large fancy mushrooms stuffed with lump crabmeat and a traditional Trinity stuffing
Mac and Cheese in Bamboo Boats
Mini elbow macaroni in a rich satiny blend of Gruyere, Monterey Jack and Cheddar cheese, accented with hand cut chives
Poached Fig Lobster Flat Bread
Steamed lobster set on flatbread topped with a poached fig reduction with sweet peppers, fried spinach and roasted garlic then topped with fresh grated Manchego and sprinkled with our Cajun spices
Oysters en Brochette
Fresh oysters wrapped in bacon with water chestnuts and then broiled until crisp
Marinated Cajun Duck Breast with Cognac and Black Peppercorn Sauce
Boneless breast of duck marinated with Cajun spices, flash sautéed in skillet on site to give it a crisp brown coating then finished in a barbeque pit complimented with our own sauce of reduced beef stock lightly seasoned with spices, crushed black peppercorns and cognac
Mini Vegetable Spring Roll
A colorful mix of Chinese vegetables tossed with soy sauce, sesame oil, and a touch of fresh ginger wrapped in a spring roll wrapper. Drizzled with red pepper jelly sauce
Shrimp and Prosciutto with Sweet Orange Glaze
Fresh gulf shrimp wrapped with prosciutto and served with an orange glaze for dipping
Smoked Salmon OR Crabmeat Tarts
Smoked salmon OR crabmeat blended with cream cheese, chives and cayenne pepper served in a savory tart shell
Java Pork Chops with Kahlua
Thick cut center chops coffee marinated and finished with a Kahlua and broth reduction
Roasted Tomato Bruschetta
Thick French bread is hand sliced and layered with Kalamata olive tapenade & roasted red tomatoes
Roquefort Triangles
A triangle pocket created of phyllo dough and filled with Roquefort cheese sauce and baked
Oysters Bordelaise
Fresh oysters deep fried on site and served with our own bordelaise sauce for dipping
Zucchini Beignets
House made, light and delicious zucchini fritters complemented with our sun dried tomato aioli
Grillade Cups
A traditional recipe of veal grillades, pureed and served in pastry shells
Shrimp and Sweet Basil Flat Bread
A unique combination of Gulf shrimp, fresh Roma tomato and fresh sweet basil topped with feta and fresh grated Parmesan cheeses drizzled with garlic aioli
Crabmeat and Brie Purses
Purses fashioned out of puff pastry, filled with lump crabmeat, brie cheese and a variety of spices baked until golden brown
Miniature Quiches
Available in four delicious varieties: Monterey, Florentine, Classic French & Mushroom
Crabmeat Stuffed Mushrooms
A large whole mushroom cap generously filled with a delicious crabmeat filling
Seafood Stuffed Louisiana Shrimp
Large Gulf Shrimp, butter flied, then stuffed with seasoned crab stuffing, coated with bread crumbs and finished on site
Mushrooms Mazant
Wild mushrooms with a wine reduction served in crispy shells
Spinach, Gruyere and Prosciutto Tarts
Tartlets filled with fresh spinach, caramelized onions, melted Gruyere cheese and prosciutto
Crawfish Etouffee en Croustades
Fresh Louisiana crawfish tails boiled and peeled, sautéed in butter with chopped onions, celery, pepper, garlic and tomatoes, presented in miniature pastry shells and baked
Chilled Asparagus with Champagne Vinaigrette Shooters
Fresh asparagus steamed to crisp tenderness, then chilled to preserve their bright green color –served with a light champagne vinaigrette
Oysters Remoulade
Fresh oysters deep fried on site and served with our own Remoulade sauce for dipping
Tenderloin of Beef Stuffed with Marsala Mushrooms in Puff Pastry
Fresh filet of tenderloin marinated and stuffed with fresh mushrooms, herbs and whole wheat bread crumbs laced with Marsala and wrapped in puff pastry
Chilled Dilled Shrimp Shooters
Fresh shrimp boiled in a lightly seasoned court bullion, marinated overnight in a seasoned sauce of olive oil, salt, capers, vinegar, and a few other spices. An alternative way to serve our great Louisiana shrimp in shot glass
Smoked Salmon Rolls
Slices of smoked salmon filled with spiced cream cheese
Crab Cakes Béarnaise
Louisiana fresh lump crab cakes with the traditional seasonings of onions, celery, green onions, green peppers and garlic, fried to a golden brown and topped with our own version of Béarnaise sauce
Fried Catfish Bites with Tartar Sauce
Tender, melt-in-your-mouth farm raised catfish cut into bite-size pieces, seasoned as only Cajuns can, battered with our own seasoned cornmeal mix and deep fried to a golden brown in peanut oil and served with tartar sauce
Gulf Shrimp with Sherry Sauce
Gulf shrimp deep fried in our special batter and complimented with a tangy sherry sauce
Miniature Muffulettas
A smaller version of this New Orleans favorite, a small Italian roll with ham, salami, provolone, and olive salad mix
Oyster & Artichoke Croustades
Using the oyster liquor we make a wonderful dish of oysters, shallots, and artichokes contained in small pastry shells
Artichoke au Gratin en Croustades
A decadent four cheese artichoke dip – piped into miniature pastry shells and heated on site to ensure freshness
Shrimp Wrapped with Bacon
Fresh Gulf shrimp wrapped with a strip of bacon, with our own special seasonings and broiled until crisp
Salmon Tartare
Smoked salmon coronets with avocado cream
Grilled Lamb Lollipops
Lamb lollipops marinated in olive oil, mint and seasonings and grilled over high heat.
Monte Cristo Sandwich
Sliced turkey, ham and Swiss cheese, dipped into beaten egg and sautéed in butter until golden brown. Topped with powdered sugar and raspberry sauce
COCKTAIL BUFFET PRESENTATION
Spinach and Artichoke Madeline
The delicious combination of spinach and artichoke hearts in a cream and cheese sauce, served with toast points and gourmet crackers
Artichoke au Gratin
A decadent four cheese artichoke dip – served hot
Fruit Tree Presentation with Chocolate Fondue
A table centerpiece standing about 2 ½ feet tall with a variety of fresh fruit including watermelon balls, cantaloupe balls, honeydew melon balls, grapes, strawberries, and other seasonal fruits complimented with chocolate fondue for dipping
Spinach, Shrimp & Artichoke Madeline
Pesto covered Gulf shrimp and our house made spinach dip with toast points and gourmet crackers
Mini Acadian Crawfish Pies
Louisiana crawfish sautéed in butter with Louisiana Trinity; celery, peppers and onions. Encased in a flour crust and cooked to perfection. Presented with our own cocktail sauce
International Cheese & Fruit Presentation
A variety of international and domestic cheeses accompanied with gourmet crackers and a beautiful array of fresh fruit
Crudités
Fresh raw vegetables attractively cut and arranged, complimented with buttermilk dressing
Assorted Finger Sandwiches
Spread with our own mayonnaise-mustard mixture then generously topped with either ham, roast beef, or turkey breast
Assorted Meat Tray
A variety of different meats artfully presented on the buffet
Broccoli Dip
A warm vegetable dip loaded with broccoli, garlic, mushrooms and cheese
Crawfish Ravigote with Mushrooms en Croustade
Fresh shitake and white mushrooms, fresh crawfish tails in a light brandy cream sauce served over gorgonzola encrusted toasted croustades
Fruit Basket
A basket fashioned out of a watermelon filled with fresh seasonal fruit, served with your choice of chocolate fondue or fresh whipped cream Romanov
Crab Mousse
A delicious lump crabmeat pate formed in a fish shaped mold served with gourmet crackers
Baked Brie en Croute
Wheels of brie in a pastry baked to a golden brown complimented with our own fresh apple pecan OR spiced blueberry sauce with toast points and gourmet crackers
Asparagus Wrapped with Prosciutto
Fresh young asparagus steamed till tender crisp then plunged into ice water to preserve color and crispness, wrapped with prosciutto, spread with lightly seasoned cream cheese
Oysters Rockefeller
A delicious combination of Louisiana oysters and spinach served in a chafing dish accompanied with toast points and French bread rounds
Artichoke Tree with Brie Sauce
A tree fashioned of fresh boiled artichokes and lemons, accompanied with our own brie sauce
Gourmet International Cheese, Charcuterie & Fruit Presentation
Stilton Blue, Cotswold Gloucester with Onions, St. Andre, Manchego, Smoked Gouda, Cheddar, Pate with Truffles, Genoa Salami, Italian Dry Sausage and Prosciutto complimented with fresh blueberries, raspberries, strawberries, orange slices and decorated with apples, bananas, grapes and pineapple. Accompanied with gourmet crackers, an assortment of bread, Cornichon pickles, a variety of mustards and mango chutney
Artichoke au Gratin
A decadent four cheese artichoke dip – served hot
South of the Border Dip
A layered dip of sour cream, refried beans, guacamole, salsa, grated cheddar and Monterey Jack cheese, chopped shallots and tomato, served with tortilla chips
Avocado and Tomato Salsa
Fresh Avocado, tomato, red onions marinated in a balsamic vinaigrette with blue tortilla chips
Shrimp Remoulade
Iced Gulf shrimp, boiled and peeled, served with our own Creole Remoulade sauce
Shrimp Mousse
A cream and tomato based shrimp pate with a variety of seasonings, served with a gourmet cracker assortment
Assorted French Pastries
Swan cream puffs, strawberry tarts, Florentine wafers, little napoleons, miniature chocolate éclairs, and more
Smoked Salmon Presentation
An unusual and attractive presentation of fresh smoked salmon, accompanied with capers, red onions, cucumbers, hard cooked eggs, fresh bagels and cream cheese
Chilled Asparagus with Champagne Vinaigrette
Fresh asparagus steamed to crisp tenderness, then chilled to preserve their bright green color –served with a light champagne vinaigrette
Crawfish Etouffee
Boiled crawfish tails sautéed with celery, onions, garlic, tomatoes, peppers, mixed with a tomato roux and complimented with cayenne, Tabasco and other seasonings. Presented with toast points and gourmet crackers
Mini Louisiana Meat Pies
Flaky pie dough filled with ground beef, vegetables and spices. Complimented with a spicy beef broth dipping sauce. A Louisiana favorite!
Crabmeat & Shrimp Lafitte
Lump crabmeat and shrimp combined in a rich wine and cheese sauce with a variety of seasonings – served with toast points and gourmet crackers
Artichoke Tree with Garlic Butter
A tree fashioned of fresh boiled artichokes and lemons accompanied with garlic butter
Shrimp and Cucumber Cups
Refreshing chilled shrimp salad presented in a cucumber cup
Louisiana Blue Crab Fingers
Tender crab claws steeped in a delicate lemon cream
Ceviche
Chopped shrimp and scallops prepared with a citrus marinade and served in a martini glass
SOUPS
Cream of Crab and Brie
A delicate creamed soup of Gulf lump crabmeat and brie cream
Chilled Courgette Soup
A zucchini soup seasoned with green peppers and onions simmered in chicken and sour cream stock and chilled
Saffron, Leek & Shrimp Bisque
A delicately flavored cream soup of leek, saffron and potatoes, complimented with fresh shrimp
Artichoke and Leek Soup
A delicious combination of leeks, potatoes and artichoke hearts blended with chicken stock and Italian seasonings, accented with the rich flavor of Mascarpone cheese
Butternut Squash Soup
We bake halved butternut squash until tender, then scoop out the pulp, blend it with sautéed seasonings, puree this combination, then thin it out with chicken stock and cream – it is then finished with butter and a select blend of spices
Duck and Andouille Gumbo
Louisiana’s own Andouille sausage and breast of duck added to a stock made from duck, onions, celery, carrots, peppers and a variety of seasonings, simmered into a unique local flavor
Chicken and Andouille Gumbo
Louisiana’s own Andouille sausage and breast of chicken added to a chicken stock made from chicken, onions, celery, carrots, peppers and a variety of seasonings, simmered into a unique local flavor
Oysters Rockefeller Soup
Traditional oysters Rockefeller of sautéed vegetables, fresh spinach, Louisiana oysters, and a variety of spices, blended with cream and broth to create a most unique soup, rarely found anywhere but Louisiana
Chilled Gazpacho Soup
A traditional Louisiana soup of pureed vegetables consisting of celery, onions, green onions, tomatoes, and tomato vegetable juice, sprinkled with freshly chopped onions and celery
Seafood Gumbo
A traditional New Orleans roux based soup with crabmeat, shrimp, celery, okra, bell peppers, tomatoes, garlic and spices
Red Pepper Soup
Red peppers, onions, tomatoes, bay leaf, thyme, garlic and other seasonings blended to create a delicately balanced experience
Oyster and Artichoke Soup
This soup combines the delicate flavors and artichokes with onions, parsley and celery in a seafood stock improved with cream and then reduced
Cream of Mushroom Soup
Our cream of mushroom soup is not like anything you have had in a can! This is a very light cream soup with fresh mushrooms and onions, delicately seasoned with white pepper, dill and rosemary
Chilled Cucumber & Avocado Soup
Fresh seedless cucumbers and avocado pureed with sour cream and combined with shallots and chicken stock makes for a very light, refreshing selection
Shrimp Bisque
A delicate soup, composed of sautéed gulf shrimp and traditional minced vegetables and spices, blended with a tomato based cream sauce and wine, then combined with an original shrimp stock and rice, then reduced to create the delectable flavor so often enjoyed in New Orleans
Turtle Soup
A Louisiana tradition with fresh turtle meat, a variety of vegetables including onions, parsley, tomatoes, and lemons
Potato and Cheddar Soup
A traditional potato soup enriched with cream, aged cheddar cheese and smoked bacon
SALADS
Isidore Salad
A mixture of ice cold iceberg, romaine and green leaf lettuce, tossed with apples, gorgonzola pecans, roasted pine nuts and grapes, served with a roasted red onion vinaigrette
Plantation Salad
Mixed greens with cherry tomatoes, celery, carrots, green onions, cucumbers, and broccoli, finished with a balsamic infused sun dried tomato vinaigrette
Tomato, Olive and Feta Pasta Salad
Rotini pasta tossed with olive oil, feta, black olives and onions
Mandarin, Pecan and Avocado Salad
Sliced mandarin, pecan halves and avocado mixed with celery, romaine lettuce, bits of purple onion and tossed with a sweet vinaigrette
Italian Salad
Lettuce greens, mozzarella cheese, ham, salami, jalapenos, artichoke hearts, black olives, parmesan cheese, bleu cheese, onions and crushed garlic
Shrimp and Watermelon
A light salad of shrimp, watermelon, cucumber, onion and Feta cheese, complimented with a lime and fig infused balsamic vinaigrette
Lane’s Spinach Salad
Fresh spinach, sliced mushroom caps, crispy pieces of bacon, hard boiled eggs, toasted almonds, onions and bleu cheese. Complimented with a roasted red onion vinaigrette
Crabmeat Coleslaw Salad
An extravagant combination of lump crabmeat, avocados, and plum tomatoes, atop homemade coleslaw on a bed of mixed greens, garnished with sprouts and black olives
Mediterranean Pasta Salad
Rotini pasta, feta cheese, green onions, pimentos and black olives tossed with lemon juice, mayonnaise and olive oil
Baby Spinach Salad with Sugar Roasted Pecans
Fresh spinach, sugar roasted pecans, sliced mushroom caps, crispy pieces of bacon, hard-boiled eggs, onions and bleu cheese. Tossed with our own raspberry balsamic vinaigrette
Fruit Salad
A combination of seasonal fruit including a variety of melon balls (cantaloupe, watermelon and honeydew), bananas, apples, oranges, grapes, and strawberries
Godchaux Salad
Fresh lump crabmeat, gulf shrimp, tomatoes, iceberg, and romaine lettuce, boiled eggs, and celery topped with our own delicious Creole mustard dressing
Greek Salad
Chopped plum tomatoes, red onions, Greek olives, feta cheese and mixed greens tossed lightly with a lemon olive oil vinaigrette
Tomato and Avocado Vinaigrette
Fresh tomatoes, avocados, cucumbers, and onions tossed with a bleu cheese vinaigrette and bleu cheese crumbles
Merry Berry Salad
Fresh spinach, roasted pecans, Vidalia onions, sweet peppers, asparagus and fresh seasonal berries tossed in a spicy blueberry vinaigrette topped with goat cheese
Romaine & Walnut Salad
Romaine and red leaf greens mixed with fresh mushrooms, crisp bacon, and walnuts, tossed with a rich walnut oil and herbed vinaigrette
Caesar Salad
The traditional salad consisting of romaine lettuce, Parmesan cheese, croutons, and the customary Caesar salad dressing. Can be prepared with grilled chicken breast
Seafood Pasta Salad
Iced Gulf shrimp, lump crabmeat, chopped broccoli, celery, carrot pennies, and shallots tossed with corkscrew pasta and complimented with French vinaigrette
Chartres Street Salad
Romaine lettuce, cucumbers, tomatoes, carrots, red onions, shallots, sliced mushrooms, red peppers with raspberry balsamic vinaigrette
Shrimp Remoulade Salad
A filling way to serve this well known Louisiana dish. Lettuce, eggs, bacon, cucumbers, and celery mixed with spicy boiled shrimp, and world famous Remoulade sauce
CARVING STATIONS
Tenderloin of Beef Stuffed with Marsala Mushrooms with Marchand de Vin Sauce
Fresh filet of tenderloin marinated and “stuffed” with fresh mushrooms, herbs, and whole wheat bread crumbs laced with Marsala, accompanied by our own Marchand de Vin, a mixture of Espanola sauce and garlic sauce with fancy mushroom caps
Roasted Prime Rib Au Jus
Roasted prime rib complimented with its own Au Jus served with our horseradish mayonnaise and French rolls
Bacon Wrapped Pork Loin with Sugar Cane Glaze
Roasted cane glazed center cut pork tenderloin, rubbed with cracked black pepper seasoning. Carved per order and served with our spicy Creole mustard and French rolls
Marinated Cajun Duck Breast with Cognac and Black Peppercorn Sauce
Boneless breast of duck marinated with Cajun spices, flash sautéed in skillet on site to give it a crisp brown coating then finished in a barbeque pit complimented with our own sauce of reduced beef stock lightly seasoned with spices, crushed black peppercorns and cognac
Chilled Filet of Tenderloin with Horseradish Sauce
Chilled filet of tenderloin, pre-sliced and presented as whole on a silver platter with miniature rolls, horseradish sauce, Creole mustard, mayonnaise and garnish
Bottom Round of Beef
Traditional round of beef accompanied by rolls, mayonnaise, yellow mustard, and Creole mustard
Tenderloin of Beef with Marchand de Vin Sauce
Fresh filet of tenderloin marinated and, accompanied by our own marchand de vin, a mixture of Espanola sauce and garlic sauce with fancy mushroom caps
Pork Loin with Green Peppercorn Sauce
Loin of pork baked to moist tenderness complimented with our own peppercorn sauce
Deep Fried Turkey
A Louisiana original – a seasoned whole turkey, deep-fried then Cajun injected and carved per order. Served with our cranberry relish and French rolls
Honey Glazed Ham
Honey glazed baked ham, carved per order then served with our spicy honey mustard and French rolls
Baked Turkey
Turkey baked to tender perfection, served with rolls and condiments
CHEF STATIONS
Scampi Shrimp
Fresh Gulf shrimp seasoned with our own bayou blend then sautéed in garlic lemon butter sauce
Filet of Lane Red Snapper
Fresh filet of snapper, lightly seasoned and baked with a delicate lemon butter
Baby Soft Shell Crab with Ginger Lime Sauce
A delicacy of soft shell crabs fried on site and complimented with our own ginger lime sauce
Trout Pecan
Filets of speckled trout, marinated, seasoned and battered then deep fried. Served with our own pecan sauce
Ragout of Vegetables with Roasted Pine Nuts
Lightly sautéed fresh snow peas, mushrooms, carrots, red peppers, broccoli, zucchini, squash and roasted pine nuts
Trout Almondine
One of the most traditional New Orleans favorites; fresh filets of Louisiana speckled trout, pan fried in a garlic lemon butter and topped with roasted almond slivers
Pontalba Eggplant Roulades
Fresh eggplant medallions layered with a combination of Italian cheeses and sundried tomato aioli
Chicken & Tasso Pasta with Cream
Chicken simmered with onions, celery, and carrots. We debone and dice it, then blend it with cubed Tasso in a cream sauce mixed with pasta - truly a Cajun delight!
Crawfish Fettuccine
Fresh crawfish tails in a four cheese sauce accented with jalapenos and sautéed vegetables served over pasta noodles
Shrimp Scampi Pasta
Fresh Gulf shrimp sautéed in seasoned garlic butter sauce and tossed with vermicelli noodles
Planked Salmon
Fresh salmon grilled on a pecan plank, topped with a fresh dill cream sauce
Chicken Breast Cordon Bleu
Black forest ham and Swiss stuffed chicken breast, lightly fried then topped with a Cajun Alfredo
Barbeque Shrimp
Uniquely Louisiana offering of fresh Gulf shrimp baked in lemon, butter, garlic, paprika, black, red and white peppers complimented with fresh French bread for dipping
Crab Cakes Béarnaise
Louisiana fresh lump crab cakes with the traditional seasonings of onions, celery, green onions, green peppers and garlic, fried to a golden brown and topped with our own version of Béarnaise sauce
Cheese Stuffed Ravioli with Sun Dried Tomato, Mushroom and Tasso Cream
Fresh cheese ravioli cradled in a cream reduction with a variety of fresh mushrooms, sun dried tomatoes, mascarpone cheese and Tasso
Veal Hollandaise
Thin slices of paneed veal laced with lump crabmeat and hollandaise
Veal Diane
Medallions of veal paneed in a skillet, topped with a delicious shrimp and lump crabmeat cream sauce
Shrimp Napoleon & Roasted Corn Cheese Grits
Gulf shrimp sautéed in butter and olive oil with garlic, mushrooms, and artichoke hearts and then blended with a light cream sauce and served over roasted corn cheese grits
Crabmeat Au Gratin
Fresh lump crabmeat added to a white cream sauce, topped with Swiss and freshly grated parmesan cheeses – a Louisiana signature
Seafood Cakes Remoulade
Jumbo lump crabmeat, Louisiana crawfish and Gulf shrimp lightly fried and served with our own Creole Remoulade sauce
Wild Mushroom & Grilled Chicken Alfredo
Wild mushrooms and hickory grilled chicken breast tossed with penne pasta in a Cajun Alfredo
Shrimp Napoleon & Fried Eggplant
Gulf shrimp sautéed in butter and olive oil with garlic, mushrooms, and artichoke hearts and then blended with a light cream sauce and served over breaded eggplant
Catfish Au Gratin
Farm raised catfish filet baked with a light sherry sauce topped with breadcrumbs and mozzarella cheese
Seafood Stuffed Louisiana Shrimp
Large Gulf shrimp, butterflied and stuffed with seasoned crab stuffing, coated with breadcrumbs and lightly fried on site
Crab Cakes Diane
Louisiana fresh lump crab cakes with the traditional seasonings of onions, celery, green onions, green peppers, and garlic, fried to a golden brown and topped with our own signature sauce of reduced cream sauce with Gulf shrimp and lump crabmeat
Poached Salmon with White Wine Caper Sauce
A delightfully refreshing filet of pink salmon poached to fragile perfection and covered with a light whipped white wine caper sauce
Vegetable Lasagna
Thinly sliced seasonal vegetables layered with a blend of three cheeses and complimented with a Creole marinara sauce
Trout Ravigote
Fresh filets of marinated speckled trout with fresh shitake and white mushrooms and crawfish tails in a light brandy cream sauce
Chicken and Andouille Jambalaya Pasta
A traditional Louisiana dish of chicken breast, sausage and sun-dried tomatoes, sautéed in celery, shallots, garlic, onions, and spices, combined with chicken stock and pasta
Crawfish Etouffee with Rice
Boiled crawfish tails sautéed with celery, onions, garlic, tomatoes, peppers, etc., mixed with a tomato roux and complimented with cayenne, Tabasco and other seasonings
Chicken Breast Florentine with Andouille Sausage
Breast of chicken stuffed with creamed spinach and smoked Andouille sausage finished with a white mushroom sauce
Filet of Lane Red Snapper with Crawfish Ravigote
Filet of red snapper baked with lemons, butter, garlic, and our own special mixture of seasonings and sauce, then topped with fresh crawfish tails in a light brandy cream sauce
Beef Bourguignon with Rice
A traditional beef bourguignon with beef roast, garlic, mushrooms, burgundy wine, bacon, tomato, and seasonings, prepared in slow cook fashion to capture the rich fullness of the recipe
Shrimp Creole with Rice
Shrimp sautéed in peppers, celery, onions, garlic, and tomatoes, blended with a red sauce and served over rice
Chicken Decatur with Fettuccine Noodles
Lightly paneed chicken breast generously topped with a mushroom and Marsala wine reduction, baked in the oven with a medley of Italian cheeses
Catfish Pecan
Filets of farm raised catfish, marinated, seasoned and battered, then deep fried. Served with our own pecan sauce
Red Beans & Rice with Andouille Sausage
Red beans, Andouille sausage, bay leaves, celery, onions, garlic, and peppers simmered together to make up Louisiana’s most traditional dish
Trout Meunière
Fresh speckled trout lightly seasoned, floured and pan fried, dribbled with lemon juice and clarified butter
Spicy Chicken and Cashew Stir Fry
Boneless breast of chicken, stir fried in dark sesame oil with snow peas, red peppers, asparagus and mushrooms, complimented with cashews
Shrimp and Eggplant Napoleon with Pasta
Gulf Shrimp and eggplant sautéed in butter and olive oil with garlic, mushrooms and artichoke hearts, blended with a light cream sauce and served over bowtie pasta
Raw and/or Chargrilled Oyster Bar
Oysters served on the half shell from a pirogue filled with ice/rock salt. Complimented with crackers and oyster condiments
Seafood Bar
Raw oysters on the half shell, iced gulf peeled shrimp, blue crab claws complimented with cocktail sauce, lemon wedges and Remoulade sauce
Chicken & Andouille Jambalaya
A traditional dish of chicken breast and Andouille sausage sautéed with the Louisiana Trinity of celery, garlic and onions, combined with Cajun seasoned rice and spices
Crawfish Ravigote with Mushrooms en Croustade
Shitake and white mushrooms, fresh crawfish tails in a light brandy cream sauce served over gorgonzola encrusted toasted French bread croustades
Eggplant Stuffed with Shrimp & Crabmeat
Hollowed out shells of eggplant stuffed with a mixture of fresh gulf shrimp and fresh crab meat sautéed with onions, celery, bell peppers and garlic bound with bread and eggs to make the stuffing so loved in New Orleans
Trout Diane
Filets of speckled trout marinated in a combination mustards, juices, spices, and seasonings, deep fried on site and topped with a delicious shrimp and lump crabmeat
Chicken Cakes with Creole Pesto
Seasoned shredded chicken, Louisiana Trinity of onions, sweet peppers, celery and garlic. Complimented with our own signature Creole pesto
Quattro Formaggio
Rigatoni Pasta with bleu, parmesan, bel paese and fontina cheeses in seasoned cream
Low Country Shrimp and Grits
Shrimp and mushrooms sautéed in a butter wine sauce, served over roasted corn grits
Trout with Crabmeat Lemon Cream
Filets of speckled trout marinated and seasoned, battered then deep fried. Draped with our own lump crabmeat lemon cream
Mashed Potato Bar
Presented in Rock glasses with tasty toppings; chives, cheese, sour cream, bacon, sautéed onions and sautéed mushrooms
VEGETABLES & STARCHES
Vegetable Napoleon
Zucchini, red onion, squash, eggplant and tomato, sliced and stacked. Drizzled with walnut oil, sprinkled with Italian cheeses - baked to perfection
Asparagus with Lemon Butter
Fresh asparagus steamed till tender crisp draped with lemon butter
Confetti Seasoned Rice
Long grain Louisiana rice cooked to tender perfection in chicken broth then tossed with sautéed broccoli, carrots, onions, and finely minced celery and garlic
Carrots Orleans
Carrot pennies sautéed in a brown sugar glaze with chopped onions and bacon
Green Beans Al Dente
Fresh young green beans French cut steamed till just tender, sautéed in butter, then tossed with roasted almonds
Pasta Alfredo
Vermicelli noodles cooked al dente sauced with a light cream sauce infused with parmesan cheese
Parsley Potatoes
Fresh red potatoes peeled and cooked till just done in butter and spices, combined with fresh minced parsley for a contrasting taste
Potatoes Au Gratin
Potatoes combined with butter, nutmeg, and cream and other spices, layered with gruyere cheese and baked until golden brown
Asparagus with Hollandaise
Fresh asparagus steamed till tender crisp draped with a traditional hollandaise sauce
Potatoes Orleans
Hollowed out baked potatoes, filled with a mixture of the meat from the potato, bacon, sour cream and chives, topped with cheese then passed under the broiler to melt and crisp the cheese
Ragout of Garden Vegetables with Roasted Pine Nuts
Lightly sautéed fresh snow peas, mushrooms, carrots, broccoli, zucchini, red peppers, and squash with roasted pine nuts and seasonings
Rosemary Potatoes
New potatoes simmered in a savory, defatted chicken stock and lightly sautéed with shallots and rosemary
Steamed Spinach with Parmesan Cheese
Spinach steamed until just tender liberally laced with fresh grated parmesan cheese
Broccoli with Roasted Almonds
Fresh broccoli cooked till just done, served with roasted almonds sprinkled on top
Zucchini, Squash & Carrot Sauté
Fresh zucchini, squash, and carrots seasoned with Louisiana spice blend and lightly sautéed
Sweet Potato Praline
A casserole of mashed sweet potatoes blended with crushed pineapple, eggs, cinnamon, and a few other ingredients, topped with a mixture of brown sugar, pecans and coconut
Vegetable Pasta
Sautéed zucchini, carrots, blended with pasta and olive oil yellow squash blended with pasta and olive oil
Wild Rice with Mushrooms
Louisiana long grain and wild rice steamed in a spicy chicken broth, then mixed with sautéed onions, celery and bell peppers
Brabant Potatoes
Diced potatoes, seasoned and oven baked until crisp
Roasted Corn Grits
Decadent creamy grits made with roasted corn, heavy cream and cheese
Roasted Broccoli with Parmesan and Pine Nuts
Fresh broccoli tossed with olive oil, fresh basil, lemon zest, roasted pine nuts and topped with Parmesan cheese
Roasted Asparagus au Gratin
DESSERTS
Strawberry Crepes Romanov
Strawberry filled crepes topped with whipped cream Romanov
Assorted French Pastries
Cream puffs, strawberry tarts, Florentine wafers, little napoleons, miniature chocolate éclairs, and more
Lemon Crepes
Crepes filled with rum and lemon infused cream cheese and topped with a sweet butter and sugar glaze. Very rich, very unique
Bananas Foster
The most well known Louisiana dessert! Vanilla ice cream topped with a sweet banana glaze
Miniature Pecan Pies
A light syrup custard seasoned with nutmeg, cinnamon, cloves blended with pecans and butter baked in a flaky pie crust topped with whipped cream
Crème Brule
Traditional New Orleans Brule topped with caramelized sugar
Amaretto Cheese Cake
Traditional cheese cake topped with a unique Amaretto sauce
Dauphine Street Chocolate Delight
Our own four layer chocolate pie, crust of butter, pecans and flour, then a layer of cream cheese, then chocolate, followed by a top layer of whipped cream, and finally topped with fresh strawberries
Hazelnut Torte
Yellow sponge cake filled with a chocolate and hazelnut butter cream, iced with praline cream and toasted almonds
Kugelhopf
Alsatian sour cream coffee cake, your choice of filling, blueberry, black currant, chocolate chip, or mixed berries
Croquembouche
A mound of individual filled cream puffs caramelized with a choice of filling, such as banana, chocolate, almond, etc.
Margarita Cheese Cake
A traditional cheese cake of cream cheese, eggs, sugar, and vanilla accented with margarita flavoring to give one a spirited palatable delight
Strawberry Tuxedos
Fresh juicy strawberries dipped in white chocolate, then dark chocolate then dressed with chocolate buttons and bowtie, resembling a tuxedo
Double Chocolate Mint Mousse Pie
A blend of white and dark chocolate with mint flavoring complimented with fresh strawberries
Tiramisu Gateau
Yellow sponge cake flavored with Meyers dark rum and espresso coffee extract filled with a cream of mascarpone cream cheese
Snowballs
Your very own traditional snowball stand!
Bananas Foster Bread Pudding
Banana infused bread pudding topped with a Myers rum foster sauce
Chocolate Raspberry Truffle
A rich confection made with a mélange of melted chocolate, cream, sugar and various flavorings, in this case raspberry, layered with chocolate cake, wrapped in chocolate, topped with whipped cream and a chocolate truffle
Ponchatoula Strawberries Romanov
Fresh strawberries complimented with rich, sugar infused heavy cream
Ice Cream Sundae Bar
Vanilla ice cream topped with chocolate, nuts, whipped cream, and a cherry on top
SMALL PLATE DUETS
Marinated Petite Rib Eyes complimented with Housemade Garlic Mashed Potatoes
Thinly Sliced Chilled Prime Rib with Horseradish Cream and a Gorgonzola Croustade
Traditional Grillades and Grits
Ahi Tuna with Wasabi Cream and Asian Slaw
Marinated Duck Breast with Black Peppercorn Sauce and Wild Rice
Chicken Cakes with our own Creole Pesto atop Fried Spinach
Sautéed Gulf Shrimp with Pasta Alfredo
Shrimp Scampi over Angel Hair Pasta
Sushi Trio - Crunchy Roll, Philadelphia Roll and California Roll
Fruit and Cheese - Smoked Gouda, Havarti and Cheddar with Strawberry, Blueberries, Grapes and Crackers
Cauliflower Cakes and sautéed Vegetables- Zucchini, Squash, Mushroom and Carrot
Thin Fried Catfish and Creole Coleslaw
Shrimp Remoulade Salad accompanied with Rosemary Flatbread
Crab Claws in decadent Butter Cream with French Bread for dipping
Mini Pate Plate complimented with Cream Cheese, Green and Red Onion and French Bread Croustade
Thinly Sliced Fried Eggplant topped with Lump Crabmeat and Lemon Cream
Traditional Louisiana Meat Pies drizzled with House Dressing and paired with Potato
Avocado and Tomato Salsa with Tortilla Scoops
Watermelon, Shrimp and Cucumber Cups with Fig and Lime Balsamic
SHOOTERS, SLIDERS & LATE NIGHT
Chilled Dilled Shrimp
Fresh shrimp boiled in lightly seasoned court bullion, marinated overnight in a seasoned sauce of olive oil, salt, capers, vinegar, and a few other spices. An alternative way to serve our great Louisiana shrimp and presented a shot glass
Oyster Shooters
A fresh Louisiana oyster presented with lemon wedge, bamboo fork and cocktail dipping sauce. For oyster lovers – we can double the quantity
Berry Ganache Shooters
Strawberries, blueberries and raspberries drizzled with a white chocolate cream sauce
Vegetable Shooters
Julienne of celery, carrots and red peppers complimented with a Ranch dressing
Crème Brule Shooters
Traditional New Orleans Brule topped with caramelized sugar
Louisiana Blue Crab Fingers
Tender crab claws steeped in a delicate lemon cream
House Special Carpetbagger
Stuffed with bacon, chopped oysters and mushrooms, with a dash of white wine and cream
Italian Burger
Stuffed with Italian sausage, mushrooms and bacon
B & B Burger
Stuffed with bleu cheese and bacon
Cheddar Burger
Stuffed with cheddar cheese, mushrooms, bacon and minced onions
VEGAN OPTIONS
Sesame Green Beans Tempura
Zucchini Beignets
Roasted Tomato Bruschetta
Salads
Baby Spinach Salad (without bacon)
Caesar Salad
Chartres Street
Isidore Salad
Romaine & Walnut Salad
Hand Passed Items
Blackened Pork
Blackened Redfish
Ceviche
Chilled Dilled Shrimp Shooters
Grilled Chicken Ribbons
Grilled Lamb Lollipops
Grilled Filet of Tuna
Java Pork Chops
Marinated Petit Rib Eyes
Marinated Cajun Duck Breast
Shrimp & Prosciutto with Sweet Orange Glaze
Shrimp Remoulade
Shrimp Wrapped with Bacon
Stations
All carving station items are GF (without the roll)
Raw Oyster Station
Catfish Au Gratin
Chicken Breast Cordon Bleu
Filet of Lane Red Snapper
Soups
Artichoke & Leek Soup
Cucumber & Avocado Soup
Gazpacho Soup
Salads
Caesar Salad (with or without grilled chicken breast)
Chartres Street Salad
Isidore Salad
Romaine & Walnut Salad
Tomato & Avocado Salad
Dessert Station
Bananas Foster
VEGAN & GLUTEN FREE
Chilled Asparagus w/ Champagne Vinaigrette Shooters
Vegetable Shooters
Ragout of Vegetables with Roasted Pine Nuts (Chef Station)
Caesar Salad
Chartres Street Salad
Isidore Salad
Romaine & Walnut Salad
Tomato & Avocado Salad
Desserts
Berry Ganache Shooters
Chocolate Dipped Strawberries
Ice Cream Sundae Bar