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

Hors D’oeuvres

*Menu item may be passed or on a gourmet table presentation
Petite Beef Wellington with a veal demi glaze
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 fresca
Crawfish 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 Lobster Skewers with a warm dill and Brie dip
Mozzarella Stuffed Risotto Ball with tomato arrabriatta sauce
Tempura Fried Green Beans accompanied by ponzu
Asparagus Vol au Vent asparagus spears and sliced mushrooms spiked with goat cheese filling served in a crisp tart shell

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