CORPORATE CATERING

southern_hospitality_pinapplesouthern_hospitality_pinappleSouthern Hospitality Catering offers menus and services for a range of corporate events. A breakfast meeting, staff retreat, casual lunch, seated dinner or a reception, we can tailor a unique menu to suit your company’s needs.

Southern Hospitality also offers holiday food presentations, delivered to your clients, always well received.

We deliver delectable fare, elegant décor, and professional and accommodating staff.

Below are just a few of our well-received specialties. We will customize menus based on client preferences.

Continental

Assortment of Sliced Seasonal Fruit with yogurt
Smoked Salmon and Petite Bagels with whipped dill cream cheese
Assorted Bagels with cream cheese
Crunchy Granola with yogurt
Assorted Individual Cereals, with milk
Assorted Individual Yogurts
Sweet Breakfast Breads, Croissants and Assorted Petite Danish with sweet butter and preserves

Chef Active

Eggs Tchoupitoulas jumbo lump crab cake, poached egg, spicy remoulade aioli and micro greens
Eggs Chippewa petite filet, poached egg, crab hollandaise
Eggs Bayou crab cake, poached egg, cajun crawfish cream 
New Orleans Style Eggs Benedict poached egg on English muffin with hollandaise
BBQ Shrimp with southern style grits
Les Crepes de Froment filled with raspberry mascarpone with brandied Steen’s cane syrup
Omelettes made to order with an assortment of cheeses, meats and fresh vegetables

Breakfast Beverage Options

Coffee, regular or decaffeinated
Orange, Apple, Cranberry or Grapefruit Juice
Hot Tea
Bottled Water
Bloody Mary
Mimosa
Brandy or Bourbon Milk Punch
Jazz Punch
Ice & Ice Chests

Hot

Assorted Mini Quiches
Creole Grillades & Yellow Grits
Scrambled Farm Fresh Eggs
Crisp Bacon
Grilled Ham
Sausage Patties
Sausage Links
Turkey Sausage Links
Brioche French Toast, with maple syrup and powdered sugar
Buttermilk Biscuits
Creamy Grits
Breakfast Potatoes

GOURMET BREAKFAST PIZZAS
Ham, Egg and Gruyere
Baby Spinach, Egg and Chevre
Smoked Salmon, Egg, Shaved Red Onion, Fresh Dill

FRITATTAS
Garden Vegetables, Brie and White Cheddar
Meat Lovers, Cheddar and Provolone

HOT BREAKFAST SANDWICHES
Served on buttermilk biscuit or croissant
Bacon, Egg and Cheese
Sausage, Egg and Cheese
Egg and Cheese

Florals, tables, chairs, china or disposable serveware, glassware can be provided upon request for an additional cost.
Minimum order for deliveries $250.
Delivery fees are additional

Below are just a few of our well-received specialties. We will customize menus based on client preferences.

Fresh Market Salads

Uptown Salad romaine and baby greens, sundried cranberries, French Brie, spiced pecans, champagne vinaigrette
Mid-City Salad baby greens, toasted pecans, hearts of palm. citrus vinaigrette
Lafayette seasonal greens, spicy pecans, fresh sliced pears, chevre cheese, Tabasco vinaigrette
New Orleans baby greens, spicy pecans, sliced granny smith apples, crumbled blue cheese, champagne vinaigrette
Southern crisp greens, shaved hard boiled eggs, crumbled bacon, mandarin oranges, vidalia onion dressing
Strawberry Walnut fresh Louisiana strawberries, baby spinach, toasted walnuts, blue cheese, strawberry balsamic vinaigrette
California avocado, grapefruit, watercress, greens, blue cheese dressing
St. Charles frisee, watercress, snow peas, scallions, julienned carrots, champagne vinaigrette

Specialty Salads

Shrimp Remoulade fresh gulf shrimp with homemade blond remoulade sauce, served on a bed of chiffonade romaine lettuce or tossed with shell pasta
Peppered Beef Salad grilled flank steak over baby greens with roasted cherry tomatoes, toasted pecans & goat cheese crumbles with sweet pineapple vinaigrette
Traditional Cobb chopped romaine, ripe avocado, grilled chicken breast, bacon, crumbled blue cheese, hard boiled eggs, diced tomatoes, buttermilk ranch or blue cheese dressing
Thai Noodle rice noodles with grilled shrimp, cashew-sesame dressing, julienne carrots & cucumbers
Flank Steak au Poivre baby greens, peppered-grill beef, goat cheese, pecans, dijon dressing
Asian Chicken marinated grilled chicken, asian cole slaw with bok choy, carrots, red bell pepper in a cilantro-lime dressing
Orzo Pasta “A La Forestiere” Salad fire roasted wild mushrooms, herbs & sun-dried tomatoes topped with blackened shrimp

Seated Menu

~ First Course
Gulf Oyster and Yukon Gold Potato Chowder shucked Gulf oysters, diced Yukon Gold potatoes, shallots, celery and herbs, finished with cream
~ Second Course
Mid-City Salad baby greens, toasted pecans, pan seared grape tomatoes, hearts of palm, citrus vinaigrette
~ Third Course, choice of:  
Beef Tenderloin Filets hand-cut and cooked medium rare, topped with a wild mushroom saute, served with Cajun risotto cake, tri-colored bell peppers and green onions
Panko Crusted Sauteed Gulf Fish atop a Cajun risotto cake with tri-colored bell peppers and green onions, topped with grilled Gulf shrimp and lump crab Creole sauce
Tower of Grilled Seasonal Vegetables with fresh basil and goat cheese
Fresh Baked Specialty Breads with whipped butter
Individual Louisiana Berry Cobbler topped with vanilla bean ice cream
Gourmet Buttermints

Sandwiches

Available Breads: Ciabatta, Croissant, 7-Grain, Pita, Focaccia, Whole Wheat, Rye & Baguette
Roast Beef with Blue Cheese
Shaved Ham & Swiss Cheese
Smoked Turkey & Brie
Turkey Club
New Orleans Style Po-Boys with ham, turkey or roast beef
Southern Hospitality Muffaletta ham, salami, mortadella, provolone, olive salad on our own olive fougasse bread
Grilled Chicken Caesar Wrap
Vegetarian Wrap with Havarti cheese, lettuce, tomato, cucumber, alfalfa sprouts
Avocado, Hummus, Tomato & Sprouts
Chicken, Shrimp, Tuna or Egg Salad Salad 
Grilled Chicken Breast with roasted red pepper aioli
Jerk Pork with Asian cole slaw
BBQ Pulled Smoked Pork with chipotle-BBQ sauce

Gourmet Bag Lunches

Po-Boy Sandwiches: Ham, Roast Beef & Turkey dressed on Po-Boy Bread with lettuce & tomato
OR
Gourmet Sandwiches on Specialty Breads (Croissant, Ciabatta & 7-grain)
with choice of assorted sides:
Zapps Chips
Mediterranean Pasta Salad
Whole Fruit or Fruit Salad
Cookie, Brownie or Pecan Tarts
Mint Candy

Desserts

Assorted Petite Desserts
~ Bananas Foster Cupcakes
~ Lemon Bars
~ Pecan Tarts
~ Cheese Cake Squares
~ Almond or Coconut Macaroons
~ Chocolate or Strawberry Brownies
~ Blondie Bites

Buffet

Chicken and Artichoke Pasta with mushrooms, red onions and sun-dried tomatoes, topped with an herbed cream sauce
Crawfish Monica™ Pasta with crawfish tails, fresh herbs and reduced Romano cream sauce
Mediterranean Bowtie Pasta roasted tomatoes, artichoke hearts, red onions, crumbled goat cheese, basil and baby spinach with a chardonnay herbed cream sauce
Breast of Chicken Piquante in a Cajun tomato based sauce with white wine, shallots and fresh herbs
Paneed Turkey Breast with lemon, capers and Chablis
Citrus Glazed Alaskan Salmon with lemon jus
Grilled Gulf of Mexico Puppy Drum with crawfish remoulade

Florals, tables, chairs, china or disposable serveware, glassware can be provided upon request for an additional cost.
Minimum order for deliveries $250.
Delivery fees are additional.

Below are just a few of our well-received specialties. We will customize menus based on client preferences.

Salads

New Orleans Salad mixed greens, sliced granny smith apples, spicy pecans, crumbled blue cheese, champagne vinaigrette
Uptown Salad romaine and baby greens, sundried cranberries, French Brie, spiced pecans, champagne vinaigrette
Mid-City Salad baby greens, toasted pecans, hearts of palm, citrus vinaigrette
Lafayette seasonal greens, spicy pecans, fresh sliced pears, chevre cheese, tabasco vinaigrette
California avocado, grapefruit, watercress, greens, blue cheese dressing

Soups

Cajun Corn Bisque fresh shucked corn, finished with cream
Shrimp Bisque Gulf shrimp cooked with celery, onions, and herbs, finished with cream
Corn and Crab Bisque Louisiana lump crab and fresh shucked sweet corn, finished with cream
Cream of Asparagus Soup Louisiana lump crab and grilled asparagus spears
Cream of Louisiana Wild Mushroom Soup with goat cheese and sage brioche
Sportsman’s Paradise Gumbo smoked duck & alligator sausage, with Louisiana long grain rice
Seafood Gumbo with Louisiana long grain rice
Smoked Chicken and Sausage Gumbo with popcorn rice
Creole Turtle Soup turtle, peppers, tomatoes, garlic and onion, topped with chopped hard boiled eggs, finished with dry sherry
Gulf Oyster and Yukon Gold Potato Chowder shucked Gulf oysters, diced Yukon Gold potatoes, celery, shallots and herbs, finished with cream

Appetizers

Fried Green Tomatoes topped with crawfish remoulade, citrus aioli and micro greens
New Orleans BBQ Shrimp over stone ground yellow grits
Jewels of the Gulf shrimp, oysters and crabmeat in a taragon remoulade over baby arugula with croissant croustade
Louisiana Wild Mushroom Ragout with herbs and chevre over rustic country crostini and scorched scallion aioli

Seated Menu

~ Passed Hors D’oeuvres
Crescent City Steak Bites
 roasted ribeye of beef atop creamed spinach baguette with horseradish onion slaw
Petite Crab Cakes with scorched scallion aioli
Devils on Horseback bacon wrapped dates with Crystal honey reduction
~ First Course 
Fried Green Tomatoes topped with crawfish remoulade over a bed of micro greens
~ Second Course
Mushrooms Maximillion sauteed wild mushrooms, sherry cream and goat cheese, served with a crisp triangle croustade
~ Third Course 
Heart of Romaine Wedge with warm apple smoked bacon and grape tomatoes with guest’s choice of champagne vinaigrette or blue cheese dressing
~ Fourth Course 
Beef Tenderloin Grillades over a green onion grit cake with portobello mushroom crisps 
~ Fifth Course 
Crisp Cold Smoked Drum with a New Orleans fried oyster and Cajun tartar sauce
Variety of Fresh Baked Artisan Breads with whipped butter 
~ Dessert
Bananas Foster Egg Rolls
with a caramel drizzle served with housemade vanilla bean ice cream
 

Entrees

Grilled Chicken and Tasso Pasta with bowtie pasta, roasted artichoke hearts, grape tomatoes, green onions and a basil pesto chardonnay sauce
Shrimp and Artichoke Pasta
 dill roasted Gulf shrimp with roasted artichoke hearts, sun-dried tomatoes, pine nuts and wilted spinach in a light chardonnay cream sauce over bowtie pasta garnished with fresh dill 
Mediterranean Bowtie Pasta roasted tomatoes, artichoke hearts, red onions, crumbled goat cheese, basil and baby spinach with a chardonnay herbed cream sauce
Pasta Italiano 
herb roasted chicken breast with three Italian cheeses, fresh basil, baby spinach, roasted red peppers, penne pasta
Breast of Chicken Piquante 
in a chicken tomato based sauce with white wine, shallots and fresh herbs
Pan Seared Breast of Chicken
covered in a Creole cream sauce 
Balsamic Grilled Double Pork Chop
 with a port demi glaze
Rosemary Grilled and Roasted Beef Tenderloin

Pan Seared Puppy Drum topped with a lemon lobster butter sauce
Lump Crabmeat Cakes with citrus aiolo
Asian Crab Crawfish Cakes over sauteed Napa red cabbage with a sesame lime dressing 

Desserts

Assorted Petite Desserts
~
Bananas Foster Cupcakes
~ Lemon Squares
~
Pecan Tarts
~
Red Velvet Cupcakes
~
Almond or Coconut Macaroons 
~
Chocolate Covered Cream Puffs
New York Cheesecake Wedges
with macerated berries
Double Chocolate Bread Pudding with sea salt caramel, served with vanilla bean ice cream
Individual White Chocolate Pecan Pies topped with Creole cream cheese ice cream and candied pecans

Below are just a few of our well-received specialties. We will customize menus based on client preferences.

Hors D’oeuvres

*Passed or on a gourmet table presentation
Seared Herbed Lamb Loin over a Louisiana mushroom ragout in a petit tart shell, topped with shaved chevre
*Smoked Pork Empanadas with mole dip
Crescent City Steak Bites roasted rib eye of beef a top a creamed spinach baguette with horseradish onion slaw
Chipolte Roasted Shrimp on petite corn fritter with salsa frescaCrawfish Brioche spicy Cajun crawfish, gourmet grilled cheese on brioche
*Petite Crab Cakes with spicy remoulade sauce
*Petite Wild Mushroom Chevre Cakes Crisp Cold Smoked Catfish with blonde remoulade and tobiko caviar
Tempura Fried Green Beans accompanied by a crystal honey dipping sauce
Asparagus Vol au Vent asparagus spears and sliced mushrooms spiked with goat cheese filling served in a petite bouchee

Gourmet Table Presentation

Wedges of Imported and Domestic Cheeses garnished with fresh fruit, served with assorted thins
Lump Crab Chardonnay Dip
served with croustades
Grilled Vegetable Display
freshest seasonal vegetables, balsamic vinegars and herb marinated 
Chilled Shrimp Remoulade
Tenderloin Steak Bites
worcestershire glazed beef tenderloin tips, pan seared, served with horseradish and croustades
Thai Side of Salmon
roasted with a Thai barbeque glasze, ginger and cilantro, served with homemade sesame wasabi wafers
Assortment of Petite Desserts

– Assortment of Macaroons
– Chocolate Covered Strawberries
– Lemon Bars

Buffet

New Orleans Salad baby greens, spicy pecans, sliced Granny Smith apples and crumbled blue cheese with champagne vinaigrette
Uptown Salad romaine and baby greens, sun-dried cranberries, French brie, spiced pecans with champagne vinaigrette
Chicken Piccata breast of chicken pound thin, dusted with seasoned flour, pan sauteed and finished with a lemon white wine caper sauce
Crab Cakes served over wilted baby spinach with a blonde remoulade sauce
Citrus Glazed Alaskan Salmon with lemon a jus
Chicken and Artichoke Pasta mushrooms, red onions, and sun-dried tomatoes topped with an herbed cream sauce 
Herb Crusted and Oven Roasted Beef Tenderloin oven roasted to medium rare, presented sliced, served with sour dough cocktail rolls, seasoned mayonnaise and horseradish
Smoked and Roasted Breast of Turkey with a Plaquemines Parish orange glaze, presented sliced with spicy Creole mustard, orange cranberry chutney, a chili sea salt mayonnaise, served with sour dough cocktail rolls 
Herb Crusted Marinated Grilled Pork Loin center cut pork loin, marinated and grilled, presented sliced with cranberry chutney, herbed mayonnaise and Creole mustard, served with assorted cocktail rolls 

Beverages

We offer a full line of premium and call brand beverages.

Full Service Open Bar
Open Bar with choice of Premium or Call Brand Liquor: Scotch, Bourbon, Vodka, Gin, Rum, Dry Vermouth, Red & White Wines, Light and Regular Bottled Beer, Coke, Diet Coke, Sprite, Tonic, Orange Juice, Cranberry Juice, Sour Mix, Spring Water, Bloody Mary Mix, Ice, Ice Chests, Beverage Napkins and Bar Fruit.

Beer and Wine:
Imported and Domestic Bottled Beers, Red & White Wines, Assorted Soft Drinks, Ice, Ice Chests and Beverage Napkins.

Mixers:
Mixers and Set-Ups Only with Coke, Diet Coke, Sprite, Tonic, Soda, Orange Juice, Cranberry Juice, Spring Water, Sour Mix, Bloody Mary Mix, Dry Vermouth, Ice, Ice Chests, Beverage Napkins and Bar Fruit.

Custom cocktails:
Let us create a signature cocktail or mocktail for your event.

Beverages for all occasions:
Assorted Soft Drinks, Sports Drinks, Juices, Bottled Water, Ice, Ice Chests, Beverage Napkins.

Bartenders and Wait Staff available for all events.

Kudos

Robin: Great! Phenomenal! Superb! Excellent! Amazing! Terrific! Bravo! Way to Go! Exceptional! Sensational! Awesome! I just wanted to write and say THANK YOU for making our event yesterday such a success. The staff was outstanding! The Vice-President as well as the President and owner of the company praised your staff and the food. The chef, Max, created the most delicious dishes, it was like eating at a 4 star restaurant. Many Cheers to Max! Please say thank you to everyone from us at Daybrook! Spectacular Work! -Kaci P.
Well, what I can say except EXCEPTIONAL!!!!! Please relay to your entire culinary and wait staff what an extraordinary job they did and how delighted our patrons were with yesterday’s catering! Never easy to do seated meals off-premise, but you and your staff made it look easy and effortless. And, the icing on the cake was how many rave reviews we received on the cuisine (I think most people expect off-premise dining to be less than stellar) – don’t think there were ANY empty plates at lunchtime that went back to the kitchen. And several guests asked me “Who did the catering? It was wonderful!” Many, many thanks for such a terrific job, as always, and the Foundation will certainly keep you in mind for future events. -Shelley K.
I’M READY TO START PLANNING MY EVENT