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

*Menu item may be passed or on a gourmet table presentation


Crisp Cold Smoked Catfish with blonde remoulade and tobiko caviar
Smoked Redfish Dip dill, marscapone, cream cheese, citrus served with croustades
*Smoked Salmon Canapé served on pumpernickel triangles with crème fraiche and caviar
Hoisin Yellow-Fin Tuna on a won-ton cracker with aioli & Tobiko Caviar
Tuna Nicoise Crostini fresh grilled tuna, capers, black olives, roasted peppers & fresh basil
Thai Roasted Salmon Croustade with chili cilantro 
Tuna Lotus Cup Cajun blackened tuna in a wonton cup, seaweed salad, ginger aioli, tobiko caviar
Lobster Tempura Skewer with a warm dill and Brie dip
*Asian Style New Zealand Mussels
*Lobster Remoulade on a cucumber round & garnished with fresh chevril
Snapper Ceviche with Anaheim peppers, lime juice and cilantro served in a tortilla cup
Crawfish Brioche Grilled Cheese cut into triangles
*Creole Crawfish Cakes with roasted tomato dill ragout
Crawfish & Andouille Quiche
Crawfish Empanadas with tomatillo salsa
*Classic Crawfish Remoulade in a crisp tart shell
Crawfish & Shiitake Mushroom Spring Rolls with a sweet soy dipping sauce
*Crab Stuffed Mushrooms Crimini mushrooms with crabmeat stuffing, sprinkled with parmesan cheese
*Petite Crab Cakes accompanied by a spicy remoulade sauce
Hot Crab Au Gratin served in phyllo cup
*Lump Crabmeat Ravigot in a crisp tart shell
*Caribbean Jerk Shrimp on bamboo skewer with grilled pineapple salsa
*Prosciutto Wrapped Shrimp topped with an orange glaze
Gulf Shrimp Remoulade boiled shrimp tossed in a white remoulade atop shaved iceberg lettuce, served in a pastry shell
*New Orleans Own BBQ Shrimp Cheesecake Bites with scallion aioli
Southwest Grilled Shrimp on a corn fritter with salsa fresca
*Grilled Thai Style Shrimp marinated in lemon grass, ginger root, citrus and coconut milk with a mango-chili dipping sauce

Meat & Poultry

Petite Beef Wellington with a roasted garlic aioli
Quail Egg & Crisp Pancetta Crostini with shaved Manchego
Seared Herbed Lamb Loin over a Louisiana mushroom ragout in a petit tart shell, topped with shaved chevre
DLT Canape French baguette slice topped with duck confit, chiffonade of micro greens and chopped Roma tomatoes, with garlic aioli
*Marinated Duck Breast wrapped in Applewood smoked bacon, fire roasted & finished with a honey Crystal reduction, served on a bamboo skewer
Thai Chicken Spring Rolls marinated chicken, ginger lemon grass & cilantrowith a sweet Soy dipping sauce
Petite Cajun Chicken Pies chicken smothered with tomatoes, garlic and herbs, in a petite tart shell, topped with green onions
Asian Chicken Salad in a wonton cup, topped with roasted cashews and sesame seeds
Alligator Hushpuppies with Crystal honey glaze 
Cajun Spiced Tenderloin Steak Bites on a croustade with horseradish sauce
House Smoked Seared Duck Breast with a bacon & pepper jelly drizzle, served on a croustade


Petite Grit Cake with sunny side up Quail egg, roasted garlic aioli & chives
Heirloom Tomato Tart oven roasted with herbs and marscarpone, served in a phyllo cup
Wild Mushroom Risotto Cake with basil pesto & shaved asiago
Mozzarella Stuffed Risotta Ball with tomato arrabriatta sauce
Sweet Potato Grit Cake with candied carrots
Housemade Traditional Hummus on endive leaves with sumac & olive sliver
Asparagus Vol au Vent asparagus spear and crisp shiitake mushroom slices with a goat cheese spiked filling, served in a crisp tart shell 
Mediterranean Quinoa Salad in a crisp phyllo cup 
Brie with Fig Preserves served warm in a crisp phyllo cup 
Tempura Fried Green Beans accompanied by ponzu 
*Vegetarian Samosas roasted vegetables and Indian spices, wrapped in a flaky pastry, served with a red curry dipping sauce
*Wild Mushroom Chevre Cake, pan seared mushrooms, chevre and panko cakes, with sage aioli
Panko Fried Artichoke Hearts with a roasted garlic dipping sauce
Petite Falafel Cakes deep fried ground chickpea cakes, with cucumber and dill yogurt