Sunday Brunch Menu | The New Orleans Extravaganza | Buffet Menu
Cocktail Reception Menu | Four-Course Menu | Luncheon Menu
Gourmet Platters and Trays | Boxed Lunches
Complete Catering Menu

The New Orleans Extravaganza

Hors d’ Oeuvres passed on silver trays with fresh flowers
Passed 7:30-9:00 p.m.

Grilled Eggplant & Crab cakes
With a peppery Remoulade
***
Smoked Salmon Pizzas with capers
***
Amberjack Stuffed Mushrooms
Fresh amberjack tossed with a creamy blend of vegetables and cream cheese
to make this phenomenal creation, blended with Chef Dean’s Creole spice, topped with a dollop of crunchy tarter sauce
***
Assorted Canapés (cold)

Asparagus wrapped with Prosciutto .
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Shrimp with Roquefort cream cheese and cocktail sauce
with mango garni on bread round
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Roasted baby vegetables with red pepper cream cheese on wheat round
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Roasted tenderloin and guacamole on corn cake

~ Cold Stations ~
Placed throughout on beautiful table scaped serpentine’s
With uniformed chefs
(choose 2 Salads) 

Spinach and Bermuda Onion with Amite Mushrooms,
Grilled Prosciutto, Egg Mimosa and Sun dried Tomatoes
tossed with raspberry vinaigrette and sprinkled with roasted pine nuts
***
The New Orleans Caesar
1st. we start with extra virgin olive oil & fresh imported Romano cheese to create this wonderful salad, then we toss it with crisp romaine lettuce and foccocia cayenne laced croutons & cracked black pepper
Served with roasted garlic flat bread
***
Crawfish Pate & Mixed Greens
Petit slices of crawfish pâté served atop baby lettuces with a oil based blonde Ravigote dressing
***
Chilled Orzo tossed with a mixture of imported olives, Maine Lobster
And chive in a lemon herb vinaigrette

~ Hot Buffet Stations ~ 
Placed throughout on beautiful table scaped serpentine’s
With uniformed table chefs at each

Fresh Ycloskey Oysters on the ½ shell

Oysters Beinville
Fresh gulf shrimp, scallions and mushrooms blended with local spice
Garnished with freshly grated Parmesan Cheese
***

Oysters Pierre
Fresh oysters deep-fried served atop a Creole creation, consisting of tomatoes, Tasso and vegetables sautéed in salted butter & sour cream
***
Oysters Rockefeller
Fresh spinach sautéed with yellow onions, cream cheese and Cajun spice finished off with a touch of Pernot and Broiled
This Trio is Absolutely Phenomenal!!
***
Semi boneless breast of Abita Quail
Stuffed with wild rice Louisiana
***
Pepper Crusted Tenderloin
Seared loins of beef prepared medium rare
Served with a roasted red pepper & Bordeaux Gravy
And accompanied with a exotic mushroom pudding
Served with a gourmet combination of specialty rolls, relishes and horseradish cream
***
~ Action Stations ~ 
Prepared A La Minute by a uniformed chefs
Placed throughout on beautiful table scaped serpentine’s
***
Smoked Salmon and Capers
Tossed with dill vinaigrette, served atop a bed of jumbo pearl Cous Cous
***
Marinated & Pan Seared Yellow Fin Tuna
Served atop crisp Croustades, topped with Louisiana Caviar
And caramelized onions & leeks

~ Heavenly Desserts ~

Sweet Potato Pecan Pie
served with a Chantilly Cream Layer of sweet potato filling with sweet pecan crust served with Chantilly cream, a luscious fresh whipped cream with brandy and Grand Manier
***
Multi-tiered display of pick up petite delights consisting of
New Orleans Pralines
Creole Cream Cheese Squares
Éclairs Au Chocolate
Double Fudge Brownies
Alligator cookies
Lingar Cookies
Lemon Tarts

New Orleans Chicory (R&D)

Extra Services to Be provided:
1) All Necessary Uniformed staff
2) All Necessary Gold Rim China, Silverware & Linen Napkins
3) All Necessary Bar Glassware
4) All Food Stations will be decorated with rich jewel tone fabrics & colossal flower displays.