New Orleans Salad mixed greens, sliced granny smith apples, spicy pecans, crumbled blue cheese, champagne vinaigrette
Uptown Salad romaine and baby greens, sundried cranberries, French Brie, spiced pecans, champagne vinaigrette
Mid-City Salad baby greens, toasted pecans, hearts of palm, citrus vinaigrette
Lafayette seasonal greens, spicy pecans, fresh sliced pears, chevre cheese, tabasco vinaigrette
California avocado, grapefruit, watercress, greens, blue cheese dressing

Cream of Mirliton Soup with Gulf shrimp
Cajun Corn Bisque fresh shucked corn, finished with cream
Shrimp Bisque Gulf shrimp cooked with celery, onions, and herbs, finished with cream
Corn and Crab Bisque Louisiana lump crab and fresh shucked sweet corn, finished with cream
Cream of Asparagus Soup Louisiana lump crab and grilled asparagus spears
Cream of Louisiana Wild Mushroom Soup with goat cheese and sage brioche
Sportsman’s Paradise Gumbo smoked duck & alligator sausage, with Louisiana long grain rice
Seafood Gumbo with Louisiana long grain rice
Smoked Chicken and Sausage Gumbo with popcorn rice
Creole Turtle Soup turtle, peppers, tomatoes, garlic and onion, topped with chopped hard boiled eggs, finished with dry sherry
Gulf Oyster and Yukon Gold Potato Chowder shucked Gulf oysters, diced Yukon Gold potatoes, celery, shallots and herbs, finished with cream

Fried Green Tomatoes topped with crawfish remoulade, citrus aioli and micro greens
New Orleans BBQ Shrimp over stone ground yellow grits
Jewels of the Gulf shrimp, oysters and crabmeat in a taragon remoulade over baby arugula with croissant croustade
Louisiana Wild Mushroom Ragout with herbs and chevre over rustic country crostini and scorched scallion aioli

~ Passed Hors D’oeuvres
Crescent City Steak Bites roasted ribeye of beef atop creamed spinach baguette with horseradish onion slaw
Petite Crab Cakes with scorched scallion aioli
Devils on Horseback bacon wrapped dates with Crystal honey reduction
~ First Course 
Fried Green Tomatoes topped with crawfish remoulade over a bed of micro greens
~ Second Course
Mushrooms Maximillion sauteed wild mushrooms, sherry cream and goat cheese, served with a crisp triangle croustade
~ Third Course 
Heart of Romaine Wedge with warm apple smoked bacon and grape tomatoes with guest’s choice of champagne vinaigrette or blue cheese dressing
~ Fourth Course 
Beef Tenderloin Grillades over a green onion grit cake with portobello mushroom crisps 
~ Fifth Course 
Crisp Cold Smoked Drum with a New Orleans fried oyster and Cajun tartar sauce
Variety of Fresh Baked Artisan Breads with whipped butter 
~ Dessert
Bananas Foster Egg Rolls with a caramel drizzle served with housemade vanilla bean ice cream