• Catering Overview
• Capabilities
• Corporate Luncheon Menu
• Passed Hors D'oeuvres Reception
• New Orleans Jazz Brunch Menu
• Rehearsal Dinner Menu
• Service & Amenities

Hors D'Oeuvres & Appetizers

cold Hors D'oeuvres selections

Smoked Salmon on Brioche

Shrimp with Cognac Cocktail Sauce

Tomato with Mozzarella and Basil

French Saucisson Canape

Belgian Endive with Herbed Goat Cheese

Fresh Tuna Medallion with Tapénade

Fresh Oyster Selection (Seasonal)

Tuna Tartare with Curry Vinaigrette on Crouton

hot Hors D'oeuvres selections

Crab Cakes with Creole Sauce

Asparagus Wrapped in a Puff Pastry with Fresh-Grated Parmesan Cheese

Mini Pizza de la Maison

Oven-Roasted Scallop with Butternut Squash Puree and Truffle Oil

Miniature Baked Brie en Croute

Crispy Shrimp Wrapped in Basil and Pastry

Mini Quiche Lorraine

Duck Confit on Roasted Potato

Selection of French cheeses
and fresh baguettes

Small Tray

Medium Tray

Large tray

appetizers

Artichoke Baked with Brie

Stuffed with brie and served with a Pommery mustard butter sauce

Pizza de la Maison

BWith Alouette and provolone cheese, sun dried tomatoes and a petite salad

Wood Roasted Mushrooms

Seasonal mushrooms with garlic, rosemary and thyme

Selection de Fromages

Chef’s selection of French cheeses, served with fresh baked baguettes
(served individually to each guest)

Pommes Frites and Angel Hair Onions

With Alouette and provolone cheese, sun dried tomatoes and a petite salad

Roasted Vegetable Platter

A Selection of seasonal vegetables roasted in our oak-fired

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