HORS D' OEUVRES
*DENOTES A GREAT PASSED HORS D' OEUVRE
CATERING MENU
LOUISIANA CRAWFISH PIES SERVED IN FRENCH PASTRY SHELLS
GRILLED PRIME RIB, CHICKEN OR SHRIMP FLAUTA WITH FIRE-ROASTED ONIONS AND PEPPERS & SERVED WITH CHIPOTLE BARBECUE SAUCE AND SOUR-CREAM
BOILED SHRIMP WITH COCKTAIL AND REMOULADE SAUCES
CRAWFISH FLORENTINE DIP WITH HOMEMADE TOAST POINTS
MINIATURE DUCK AND PORK PIZZAS WITH SPICY PEPPER CHEESE
CRABMEAT MAISON ON TOASTED BRIOCHE ROUND
JUMBO LUMP CRABMEAT IMPERIAL DIP WITH HOMEMADE TOAST POINTS
ITALIAN MARINATED CRAB FINGERS WITH LEMON, BLACK PEPPER AND CAPERS*
THAI CHICKEN PINWHEELS WITH PEANUT SAUCE
NORWEGIAN SMOKED SALMON TRAY-GARNISHED WITH EGG, CAPERS AND DICED RED ONION-SERVED WITH HOMEMADE TOAST POINTS
MINIATURE BEEF WELLINGTON'S WRAPPED IN PUFF PASTRY, TOPPED WITH AN AU POIVE DIZZLE
BEEF TENDERLOIN SKEWERS SET IN BRANDY PEPPERCORN SAUCE
SOUTHWESTERN CHICKEN PINWHEELS WITH A RED CHILI CREAM SAUCE
JAPANESE BREAD CRUMB CRUSTED SEAFOOD CAKES SERVED WITH SAUCE CREOLAISE*
Video and web
design by
(LLC)
Copyright 2010
SERVING LOUISIANA'S FOOD AT IT'S FINEST SINCE 1999
OPEN TO THE PUBLIC
