HORS D' OEUVRES
*DENOTES A GREAT PASSED HORS D' OEUVRE
CATERING MENU
BACON BASIL WRAPPED SHRIMP WITH A LEMON-PINEAPPLE AIOLI
BAKED FRENCH BRIE WITH FRESH FRUIT, TOAST POINTS, AND MANGO CHUTNEY COMPOTE
DUCK BREAST AND ALLIGATOR MEDALLION SKEWERS IN A SWEET RASPBERRY SAUCE*
MOO SHOO DUCK, PORK, CHICKEN OR BEEF WITH A SZCHWAN GLASE-SERVED WITH FRIED WONTON CRISP AND TOPPED WITH SESAME SEEDS
DIJON TENDERLOIN WRAPPED ASPARAGUS
ASSORTED SUSHI STATION-CALIFORNIA ROLLS, SPICY CRUNCHY ROLLS, AHI TUNA ROLLS AND SNOW CRAB ROLLS*
(SASHIMI AND NIGIRI AVAILABLE UPON REQUEST)
ENGLISH CUCUMBER TOPPED WITH A SHRIMP DILL MOUSSELINE
HERB ROASTED CHICKEN CAESAR PINWHEELS
SPINACH STUFFED MUSHROOMS WITH A TRIPLE CHEESE TOPPING AND FRIED OYSTER ON TOP
GRILLED QUAIL PIECES IN A COGNAC BUTTER SAUCE
CHICKEN QUESADILLA PAN SAUTE'ED AND SERVED WITH A HOMEMADE GUACAMOLE, SALSA, AND SOUR CREAM
NORWEGIAN SMOKED SALMON ON BAKED TOAST POINTS WITH A SAVORY CREAM CHEESE, CAPERS AND DICED RED ONIONS*
SAVORY BBQ SHRIMP OR CRAWFISH CHEESECAKE-TOPPED WITH A TABASCO PEPPER JELLY AND SERVED WITH HOMEMEADE TOAST POINTS
MINIATURE MUFFULETTAS WITH HOMEMADE OLIVE SALAD, GENOA SALAMI AND PROVOLONE CHEESE
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SERVING LOUISIANA'S FOOD AT IT'S FINEST SINCE 1999
OPEN TO THE PUBLIC
