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services
F
Weddings
Corporate Events
Social Occasions
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executive chef STEVEN MARSELLA
catered clients:
noteworthy
local
Chevron
Congressman Steve Scalise
FOX Broadcasting
Gucci
Lieutenant Governor Jay Dardenne
Mercedes Benz
President George W. Bush
Saks Fifth Avenue
Star Chefs
Tales of the Cocktail
Verizon Wireless
VISA
Audubon Engineering
national corporations
Bourgeois Bennett
Delta Title
East Jefferson General Hospital
Gulf Coast Bank
Iberia Bank
Imperial Trading
Louisiana Seafood Promotion & Marketing
Board
Morgan Keegan
NOMCVB
Case Management Society of America
CLF Resources
CM Innovators
Cubist Pharmaceuticals
HUB International
Morrison Energy Group
Tetra Tech, Inc.
Winn-Dixie
Secondline Stages
Young Presidents Organization
Knights of Babylon
Touro
U.S. Bank
WYES
social
Huguenot Society
Political Campaigns
educational
Brother Martin High School
Christian Brothers School
Dominican High School
Louise S. McGehee School
Louisiana State University
Mount Carmel Academy
Tulane University
University of Norte Dame, Alumni
philanthropic
American Heart Association
Herman-Grimma House
Louisiana Museum Foundation
Old United States Mint
Preservation Resource Center
Susan G. Komen® Race for the Cure
BUFFET MENU OFFERINGS
- S OUPS (Priced per gallon, serves up to 30 guests )
DUCK & ANDOUILLE GUMBO
Popcorn rice
SEAFOOD GUMBO
Popcorn rice
- S ALADS BABY ICEBERG WEDGE SALAD
Grape tomatoes, red onions, bacon crisps, and buttermilk ranch or crumbled blue cheese dressing
HERITAGE SALAD
Baby greens, crumbled goat cheese, spiced pecans, Steen’s vinaigrette
HEARTS OF ROMAINE AND RADICCHIO
Creamy peppercorn dressing, bacon crisps, chopped egg, garlic croutons, shaved Parmesan
CREOLE CAESAR SALAD
Garlic croutons, grated parmigiano cheese
ORZO SALAD
With roasted eggplant, spinach, grape tomatoes, red onion, feta cheese & Kalamata olives
QUINOA SALAD
Tomatoes, cucumbers, chick peas, red cabbage, carrot, red onion, parsley & lemon vinaigrette
11.24.15
- E NTREES (Priced per person)
BOUDIN STUFFED JOYCE FARMS CHICKEN BREAST
Chicken gravy
GARLIC AND ROSEMARY ROAST CHICKEN
Marinated pieces of chicken slow roasted until tender
CLASSIC CHICKEN MARSALA
Wild mushroom Marsala wine sauce
BBQ SHRIMP & CREAMY STONE GROUND GRITS
BRONZED GULF FISH
Lemon butter sauce
PAN ROASTED FAROE ISLANDS SALMON
CHOICE OF: Miso glaze, or Citrus butter sauce
COUNTRY STYLE ROAST PORK LOIN
Served sliced with natural pan gravy
(Minimum of 25 people)
- P ASTAS (Priced per person)
BAKED PASTA
Butternut squash, pancetta, sage, gorgonzola & Reggiano Parmigiano cheeses
Tomato, cream and four cheeses (Reggiano Parmigiano, Pecorino Romano, Ricotta & Gorgonzola)
11.24.15
PENNE WITH SHRIMP
In a Creole cream sauce
PENNE ARRABIATTA
PENNE GORGONZOLA
GEMELLI WITH LUMP CRAB, MUSHROOMS & ASPARAGUS
MEZZI RIGATONI BOLOGNESE
CAVATELLI WITH ITALIAN SAUSAGE AND BROCCOLI RABE
SPINACH & MOZZARELLA RAVIOLI
Tomato sauce with fresh basil
- V EGETABLES , P OTATOES & R ICE (Priced per person)
ROASTED SEASONAL VEGETABLES
GREEN BEANS WITH TOASTED ALMOND BUTTER
BOURSIN CREAMED SPINACH
CORN MACQUE CHOUX
CARAMELIZED LEEK MASHED POTATOES
ROSEMARY ROASTED FINGERLING POTATOES
PARMESAN GARLIC ROASTED NEW POTATOES
GREEN ONION POPCORN RICE $6
WILD RICE
11.24.15
- M INI D ESSERTS –
(Minimum of 2 dozen each)
CHOCOLATE GANACHE TART
MIXED BERRY & CREOLE CREAM CHEESECAKE TARTS
MEYER LEMON & FRESH BERRY TARTS
COCONUT MACAROONS
CHOCOLATE KILLER COOKIES
TIRAMISU MOUSSE FILLED CHOCOLATE CUPS
PECAN TURTLE CHEESECAKE
CHOCOLATE PISTACHIO CANNOLI
SEASONAL FRUIT PANNA COTTA PARFAITS
CHOCOLATE RASPBERRY MOUSSE CUPS
CHOCOLATE DIPPED STRAWBERRIES
PROFITEROLES
PECAN TARTS
DOUBLE FUDGE BROWNIES (PER 2 DOZEN)
11.24.15
- C ARVING S TATIONS AND A CTION S TATIONS MAY BE CARVED OR PRESENTED
– A DD $150 FOR C ARVER
HERB ROASTED NATURAL BONELESS TURKEY BREAST
With cranberry-satsuma chutney (seasonal), pan gravy, & jalapeno cornbread
(Serves approximately 25 guests)
GINGERSNAP GLAZED BONE IN SMOKED HAM
Creole mustard, seasonal fruit chutney, buttermilk biscuits
(Serves approximately 40 guests)
SMOKED BEEF BRISKET
Onion gravy, whole grain mustard, Heritage soft rolls
(Serves approximately 30-40 guests)
GARLIC CRUSTED PRIME RIB OF BEEF
Accompanied by soft rolls, horseradish sauce, beef jus
(Serves approximately 30-40 guests)
PEPPERCORN CRUSTED BEEF TENDERLOIN
Accompanied by horseradish sauce & fresh rolls
(Serves approximately 20 guests)
HONEY ROSEMARY BONELESS PORK LOIN
Accompanied by seasonal chutney, Creole mustard & fresh rolls
(Serves approximately 30-40 guests)
VEAL STEAMSHIP ROUND
Accompanied by soft rolls, roasted garlic aioli, porcini jus $1250
(Serves up to 100 guests)
11.24.15
- A CTION S TATIONS ABITA BBQ SHRIMP & STONE GROUND GRITS
Gulf shrimp tossed in a Creole butter sauce with Abita Amber beer, served with creamy stone ground grits
PASTA & SALAD STATION
Choice of two:
Penne Gorgonzola
Penne Arrabiatta (add shrimp $3/person)
Cheese Tortellini - peas, prosciutto & gorgonzola cream
Spinach Ravioli - tomato basil sauce, grated Pecorino Romano & Reggiano Parmigiano
Choose One:
Creole Caesar Salad with garlic croutons & shaved Reggiano Parmigiano
Heritage Salad - baby greens, crumbled goat cheese, spiced pecans, balsamic vinaigrette
Baby Iceberg Wedge - grape tomatoes, red onion, bacon crisps & buttermilk ranch OR crumbled blue cheese dressing
Hearts of Romaine & Radicchio - creamy peppercorn dressing, bacon crisps, chopped egg, garlic croutons & shaved
Parmesan
RISOTTO STATION
Choice of:
Wild Mushroom, Asparagus & Reggiano Parmigiano
Louisiana Gulf Shrimp, Baby Artichoke & White Wine
Butternut Squash, Pancetta & Two Cheeses
Maine Lobster & Mascarpone - MKT PRICE
11.24.15
MACARONI & CHEESE STATION
Choice of:
Creamy Cheddar & Bacon
Wild Mushroom, Truffle Cream & Two Cheeses
Louisiana Crab, Cheddar & Fontina
Maine Lobster, Mascarpone & Chives - MKT PRICE
- C HILLED S EAFOOD CHILLED SPICY BOILED SHRIMP
Remoulade & Cocktail Sauces
OYSTER BAR
Freshly shucked LA oysters served with traditional condiments
Add $150 for Oyster Shucker
- S USHI B AR –
Sushi, nigiri & sashimi prepared and presented by our sushi chefs
MKT PRICE
QUOTES AND PROPOSALS AVAILABLE UPON REQUEST
***Menu Prices and Items are always subject to seasonal availability and pricing***
11.24.15