MENU
Plated: $100 a person plus food cost
Family: $85 a person plus food cost
Boils and Brunches: $75 a person plus food cost
Drop-offs: $60 a person plus food cost
APPETIZERS
SALADS
Caesar salad with homemade garlic croutons
Citrus salad, orange segments, mixed greens, toasted pecans, cucumber, shredded red onion, asiago cheese, and sherry citrus vinagrette
Bibb, bacon, and blue cheese, pickled red onion, cherry tomatoes, cucumbers, and blue cheese dressing
Caprese, vine ripe tomatoes, basil, fresh mozzarella, extra virgin olive oil, aged balsamic reduction
Mixed greens salad, seasonal fruit, toasted pecans, goat cheese, and sherry vinaigrette
Bibb wedge, shaved red onions, smoked pecans, cherry tomatoes, and green goddess dressing
Grouper, mushroom risotto, citrus caper beurre blanc
Breaded pan-fried pork chop, crispy potato hash, spicy crawfish sauce
Blackened snapper over stone ground cheese grits, smoked tomato beurre blanc
Filet, boursin au gratin potatoes, port wine demi-glace
Sesame crusted tuna, chive sticky rice, ginger carrot beurre blanc
Marsala braised short-rib over creamy parmesan polenta
NOLA Surf N Turf - choice of steak, NY strip, ribeye, or filet - topped with BBQ shrimp, and served with spicy boiled garlic butter yukon gold potatoes
Chicken breast - pounded seared served with roasted garlic mashed potatoes topped with a Marsala truffle pan sauce.
Cherry cola rubbed baby back ribs - Served with southern cole slaw, potato salad, and cherry jalapeno BBQ sauce
Fish tacos - catch of the day, blackened or fried, flour tortillas, cilantro lime slaw, salsa verde, served with yellow rice and black beans.
Ginger citrus glazed salmon - over shiitake sticky rice
ENTREES
BRUNCH MENU
ALWAYS BUFFET STYLE
(Include five selections, three sides, and two main courses)
SIDES
Thick cut applewood smoked bacon
Maple sausage links
Creole potato hash
Seasonal fruit salad
Shredded hash browns
Stone ground cheese grits
Eggs (any style)
MAIN COURSE
SAVORY
Crab cake Benedict - poached eggs with tomato horseradish hollandaise
Classis Benedict - English muffin, Canadian bacon, and classic hollandaise
Beef tenderloin Benedict - poached eggs, and sauce choron (hollandaise with tomato and tarragon)
Fried chicken & biscuits - pickle-brined tenders, homemade biscuits and honey butter spread.
Biscuits & southern sausage gravy
NOLA shrimp and grits - spicy Creole style butter sauce and stone-ground cheese grits.
Avocado toast - choice of sourdough bread, sliced avocado, pickled red onion, and garlic herb seasoning.
Omelet Station - choice of toppings
DESSERTS
Cookie butter cheesecake
Chocolate torte, citrus glazed strawberries, and dark chocolate drizzle
Dark chocolate brownie sundae
Bananas foster with French vanilla ice cream
Key lime pie, fresh whipped cream, and citrus glazed strawberries
Seasonal cobbler with ice cream
Cherry brioche bread pudding, with warm amaretto caramel
KIDS MENU - $25
( 12 AND UNDER )
Chicken tenders w/ mac and cheese
Chicken Alfredo w/ garlic bread
Pasta w/ red sauce and garlic bread
STANDARD BOIL PACKAGE
$75 / PERSON + FOOD COST
Shrimp
Snow crab
Red potatoes
Mushrooms
Corn on the cob
Brussels sprouts
Smoked sausage
Crawfish bread (seasonal, otherwise garlic bread)
Cajun dipping sauce
Cocktail sauce
Choice of dessert from my personal menu
SWEET
Belgium waffles
French toast
Pancakes
(all served with maple syrup and seasonal fruit or banana foster style)
Banana Nutella crepes
Lemon blueberry cream cheese crepes
DROP-OFF MENU
Gumbo- shrimp & andouille or smoked chicken & andouille, comes with rice & garlic bread
Red beans & rice - with pickle-brined fried chicken, tender, white, dark or mixed
Taco night - chorizo, chicken rojo, salsa, guacamole, yellow rice, black beans, flour tortillas, cheese & sour cream
Nona's meatballs - my grandmother's secret recipe with fettuccine & Caesar salad
Shrimp or crawfish etouffee - with rice & garlic bread
Jambalaya- Creole style with chicken, shrimp, andouille and garlic bread
Chicken parmesan - white or dark meat with fettuccine marinara & Caesar salad
New Orleans style BBQ shrimp over stone ground cheese grits
Crab cakes over corn maque choux, lemon Old Bay aioli
Tuna Tataki, cucumber carrot salad, sliced avocado, ponzu sauce, sriracha aioli, and roasted peanuts
Jumbo scallops over risotto with basil pesto, and crispy prosciutto
Gnocchi with lump crab, citrus basil sauce, shaved asiago
Arancini risotto ball, stuffed with mozzarella, topped with tomato basil sauce
Cajun fried oyster, baby arugula, spicy garlic aioli
Grouper ceviche, honey mango, sliced avocado, plantain chips
Panko crusted royal red shrimp, sweet Thai chili glaze, sriracha aioli, toasted sesame seeds and green onions
Royal red shrimp or lobster bisque - classic creamy bisque finished with sherry
Gumbo NOLA - smoked chicken and andouille or shrimp and andouille served with rice and green onions
CHOICE OF VEGETABLES FOR ENTREE
Grilled asparagus
Garlic butter green beans
Garic butter roasted broccolini
Balsalmic glazed Brussels Sprouts
Glazed carrots
Mexican street corn
Corn on the cob
Corn maque choux
Squash medley
Maple bacon smothered collard greens