Below are just a few of our well-received specialties. We will customize menus based on client preferences.

Seafood

Passed Hors D’oeuvres (requires chef on site)

Crawfish Brioche Grilled Cheese cut into triangles
Crisp Cold Smoked Catfish with blonde remoulade and tobiko caviar
Smoked Redfish Dip dill, marscapone, cream cheese, citrus served with croustades
Tuna Lotus Cup Cajun blackened tuna in a wonton cup, seaweed salad, ginger aioli, tobiko caviar
Gulf Shrimp Remoulade boiled shrimp tossed in a white remoulade atop shaved iceberg lettuce, served in a pastry shell
Hoisin Yellow-Fin Tuna on a won-ton cracker with aioli & tobiko Caviar
Hot Crab Au Gratin served in phyllo cup
Crawfish and Shiitake Mushroom Eggrolls with a sweet soy dipping sauce
Lobster Tempura Skewer with a warm dill and Brie dip
Tuna Nicoise Crostini fresh grilled tuna, capers, black olives, roasted peppers & fresh basil
Crawfish Empanadas with tomatillo salsa
Thai Roasted Salmon Croustade with chili cilantro
Southwest Grilled Shrimp on a corn fritter with salsa fresca
Snapper Ceviche with Anaheim peppers, lime juice and cilantro served in a tortilla cup

Stationary Hors D’oeuvres

Smoked Salmon Canapé served on pumpernickel triangles with crème fraiche and caviar
Asian Style New Zealand Mussels
Crawfish & Andouille Quiche
Lobster Remoulade
on a cucumber round & garnished with fresh chevril
Creole Crawfish Cakes with roasted tomato dill ragout
Crab Stuffed Mushrooms Crimini mushrooms with crabmeat stuffing, sprinkled with parmesan cheese
Petite Crab Cakes accompanied by a spicy remoulade sauce
Lump Crabmeat Ravigot in a crisp tart shell
Caribbean Jerk Shrimp on bamboo skewer with grilled pineapple salsa
Prosciutto Wrapped Shrimp topped with an orange glaze
New Orleans Own BBQ Shrimp Cheesecake Bites with scallion aioli
Classic Crawfish Remoulade in a crisp tart shell
Grilled Thai Style Shrimp marinated in lemon grass, ginger root, citrus and coconut milk with a mango-chili dipping sauce

Meat & Poultry

Petite Beef Wellington with a roasted garlic aioli
Quail Egg & Crisp Pancetta Crostini with shaved Manchego
Seared Herbed Lamb Loin over a Louisiana mushroom ragout in a petit tart shell, topped with shaved chevre
DLT Canape French baguette slice topped with duck confit, chiffonade of micro greens and chopped Roma tomatoes, with garlic aioli
*Marinated Duck Breast wrapped in Applewood smoked bacon, fire roasted & finished with a honey Crystal reduction, served on a bamboo skewer
Thai Chicken Spring Rolls marinated chicken, ginger lemon grass & cilantrowith a sweet Soy dipping sauce
Petite Cajun Chicken Pies chicken smothered with tomatoes, garlic and herbs, in a petite tart shell, topped with green onions
Asian Chicken Salad in a wonton cup, topped with roasted cashews and sesame seeds
Alligator Hushpuppies with Crystal honey glaze 
Cajun Spiced Tenderloin Steak Bites on a croustade with horseradish sauce
House Smoked Seared Duck Breast with a bacon & pepper jelly drizzle, served on a croustade

Vegetarian

Petite Grit Cake with sunny side up Quail egg, roasted garlic aioli & chives
Heirloom Tomato Tart oven roasted with herbs and marscarpone, served in a phyllo cup
Wild Mushroom Risotto Cake with basil pesto & shaved asiago
Mozzarella Stuffed Risotta Ball with tomato arrabriatta sauce
Sweet Potato Grit Cake with candied carrots
Housemade Traditional Hummus on endive leaves with sumac & olive sliver
Asparagus Vol au Vent asparagus spear and crisp shiitake mushroom slices with a goat cheese spiked filling, served in a crisp tart shell 
Mediterranean Quinoa Salad in a crisp phyllo cup 
Brie with Fig Preserves served warm in a crisp phyllo cup 
Tempura Fried Green Beans accompanied by ponzu 
*Vegetarian Samosas roasted vegetables and Indian spices, wrapped in a flaky pastry, served with a red curry dipping sauce
*Wild Mushroom Chevre Cake, pan seared mushrooms, chevre and panko cakes, with sage aioli
Panko Fried Artichoke Hearts with a roasted garlic dipping sauce
Petite Falafel Cakes deep fried ground chickpea cakes, with cucumber and dill yogurt