Catering

cubed pepper jack, sharp cheddar, and Colby served with crackers

fresh crisp seasonal vegetables served with a spicy herbed dipping sauce

fresh seasonal fruit served with a yogurt dipping sauce

served with chips

served with chips

traditional garbanzo bean dip garnished with olive tapenade and served with flatbread

served with herbed crostinis

served with garlic crostinis

handcrafted cheeses served with crackers

chicken salad, salmon mousse, and mini steak au poivre

assorted deli meats and cheeses served with crackers

chilled shrimp, cold smoked scallops, oysters, crab claws served with cocktail sauce and remoulade

chilled shrimp served with cocktail sauce and remoulade

jumbo lump crabmeat laid on a spicy remoulade crostini topped with sriracha

caper cream cheese, chive oil, balsamic vinegar on a crispy wonton

with a tomato concasse and jumbo lump crab meat

sesame cucumber salad, and ginger vinaigrette in a crispy wonton

spiced pecans and sun-dried cranberries, red grapes, finished with balsamic gastrique

provolone, ham, Genoa salami, and olive salad on herbed bread

Pick 3:
chicken salad, Italian, tuna, Caprese, three-cheese, brie & fig, turkey & cheese, ham & cheese, peanut butter & honey, pimento

prosciutto wrapped dates stuffed with gorgonzola

blue cheese dressing, bacon, diced tomato, cracked pepper, balsamic reduction

hardboiled egg with a creole stuffing

skewered mozzarella ovoline, cherry tomato, and basil

tomato, cucumber, fresh basil, kalamata olives, roasted garlic, red wine vinegar, extra virgin olive oil

served on herbed crostini with black mission fig jam

traditional Cajun pork & rice dressing fried in Panko breadcrumbs and served with remoulade

mango-brined & skewered grilled chicken

New Zealand lamb with an herbed Dijon mustard crust drizzled with apple cider gastrique

skewered with Mediterranean vegetables

Andouille wrapped in puff pastry and served with a Creole mustard honey glaze

pepper-seared steak served over garlic mashed potatoes in phyllo cups

served on herbed crostini with pickled veg

served in a pineapple and caramelized onion jus

with ponzu sauce

crabmeat folded with a rich béchamel and fried, served with remoulade

6 coconut battered jumbo shrimp, mango tabasco glaze

shrimp, crawfish, and Andouille fried in rice paper with seasoned cream cheese, served with remoulade

mushroom caps baked with crabmeat béchamel stuffing and topped with lemon beurre blanc

CAB steak baked in a puff pastry with a rich mushroom duxelles

U10 scallops wrapped in applewood smoked bacon and grilled

shrimp, crawfish, trinity, light beignet batter, served with caper tartar sauce

Red bliss potatoes filled with creole shrimp stuffing

California cabbage, purple cabbage, carrots, and golden raisins tossed with roasted garlic aioli & sherry vinegar

crispy romaine lettuce tossed in house made Caesar dressing with croutons and Parmesan cheese

artisan greens with onion, tomato, cucumber, carrot, and house made dressing

penne tossed with cherry tomatoes, mozzarella di bufala, and seasonal vegetables in a zesty vinaigrette

artisan greens tossed in Champagne vinaigrette with dried cranberries, spiced pecans, and fromage blanc

warm bacon vinaigrette, boiled egg, red onion, fromage blanc, bacon

rich and creamy with roasted sweet corn

chicken and andouille simmered in a dark roux broth served with steamed rice

shrimp, oysters, and crab meat simmered in a dark roux broth and served over steamed rice

with herbed crostini

lobster claw & tail meat in a creamy bisque

roasted butternut squash pureed and garnished with crumbled blue cheese & roasted red pepper

fresh broccoli and creamy Wisconsin cheddar

sirloin, garlic, potatoes, and fresh vegetables served over steamed rice

seasonal

fresh Atlantic salmon, blackened, finished with lemon beurre blanc

blackened shrimp with trinity, pickled jalapeno, andouille
sausage OR fried shrimp "old way"

Gulf shrimp sautéed n white wine and butter with roasted tomato, capers, garlic, and spinach, then tossed with penne

grilled chicken breast and penne in creamy alfredo (shrimp, scallops, or steak available for an additional charge)

grilled eggplant stuffed with sun dried tomato, roasted red pepper, wild mushroom,fresh basil, and fromage blanc

blackened chicken breast served over creamy shrimp risotto with lemon beurre blanc

sirloin tips served over steamed rice with a rich jus

White Marble Farms pork tenderloin finished with a spicy mango glaze

grass fed beef short ribs braised with Thai chilies and ginger

fresh Atlantic salmon baked in a ginger soy glaze

Gulf shrimp simmered in a spicy tomato stew and served over steamed rice

panko crusted chicken breast, corn, and prosciutto penne pasta, balsamic gastrique

shrimp, chicken, andouille, and roasted pork stewed with long grain rice in a rich chicken broth

chicken breast stuffed with cheese and Andouille and roasted, then finished with lemon beurre blanc

grilled with Moroccan spices and garnished with fresh chimichurri

pork shoulder with house made barbeque sauce

free range chicken marinated in red wine and braised with mirepoix, pearl onions, and Yukon Gold potatoes

roasted tomato Bolognese, mozzarella, parmesan, and fresh basil

rainbow trout stuffed with a rich crab béchamel and finished with lemon beurre blanc

½ rack of New Zealand lamb with a Dijon mustard crust and port wine demi glace

U10 diver scallops grilled with applewood smoked bacon and finished with a spicy meuniere

pan seared and topped with citrus beurre blanc

blackened redfish set atop steamed rice and smothered with rich crawfish etouffee

shrimp, crawfish, and andouille simmered in a spicy saffron and tomato broth with Arborio rice

hanger or filet, pan seared in a peppercorn crust and finished with port wine demi glace

pan seared duck breast topped with a Louisiana sugar cane & Black Mission fig demi glace

Maine lobster claw and penne in a rich sharp cheddar béchamel