Cocktail Reception

Hors d’ Oeuvres

Peppered Crusted Ahi Tuna on Crispy Wonton Chips with
Avocado Puree & Tomato Salsa
Shrimp Remoulade atop Toasted Sourdough Crostini
Jumbo Lump Creole Crab Ravigote atop Whole Wheat Crostini
Fried Shrimp & Soft Shell Crabs with Cocktail & Remoulade Sauces
New Orleans Mini Crab Cakes with Remoulade Sauce
Grilled Crescent City Sausages with Creole Mustard
Pulled Pork with Grilled Red Onion atop Crispy Corncakes
Petite Crawfish Pies
Mini-Boudin Balls with Garlic Aioli


Hickory Smoked Salmon with Lemon Crème Fraiche & Brioche Toast Points
Creole Baked French Brie with Brown Sugar & Toasted Pecan Crust
New Orleans Style Spinach and Artichoke Dip with Garlic Crostini
Cajun Boiled Gulf Shrimp with Horseradish Cocktail Sauce, Traditional Remoulade & Lemon Wedges

Crecent City Classics

Barbeque Shrimp & Grits
Chicken & Sausage Jambalaya

Carving Station

Roasted Rosemary Garlic Crusted Beef Tenderloin with Red Wine Reduction Sauce & Crusty Bread
Maple-Brined Cochon Du Lait with Dirty Rice


Crispy Herbed Garlic Potatoes
Haricots Verts with Toasted Almonds

Late-Night Pass

Hot Pressed Mini Muffaletta Sandwiches