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(Minimum 50 pieces)

Crabmeat Crostini

Jumbo lump crabmeat tossed in lemon caper aioli atop a crispy crouton and finished with snipped chives


Grilled artisan bread with vine ripe tomato, red onion, garlic, basil, and aged balsamic

Artichoke Bites

Delicious blend of artichoke, garlic, herbed bread crumbs, and freshly grated Parmesan rolled into delicate bites

Classic Cocktail Shrimp

A New Orleans staple – freshly Creole boiled Jumbo Gulf Shrimp peeled and served with our zesty cocktail sauce and lemon wedge

Mini Po-Boys

Assortment of Roast Beef, Turkey and Ham on French Bread and dressed with lettuce, tomato and our house made creoleaise

Sweet Heat Shrimp

Lightly battered and fried Jumbo Gulf Shrimp tossed in our sweet and spicy sauce skewered with sauce skewered with freshly cut mango

Boudin Bites

Local rice sausage breaded and fried served with Creole mustard sauce

Three Cheese Phyllo

A creamy blend of feta, ricotta and parmesan baked in a crispy shell and topped with a tomato olive tapenade

Fig N’ Brie

Our house made mission fig preserves baked with brie in delicate puff pastry

Tuna Tataki

Seared Saku Tuna served rare, thinly sliced on crispy wonton with soy ginger glaze and black sesame seeds

Capresse Skewer

Vine ripe cherry tomato, fresh mozzarella, artichoke hearts, Kalamata olive skewered and served with basil pesto dipping sauce

Oyster Shooters

Freshly shucked Louisiana oysters served with our spicy cocktail sauce and lemon wedge, served in a shot glass

Crawfish Remoulade

Succulent Louisiana crawfish tails tossed in our mildly spiced remoulade served atop romaine lettuce topped with lemon in a bamboo boat

Petite Savory Cheesecakes

Smoked salmon or Creole crawfish with lemon caper and dill baked in a tart shell topped with a dollop of crème fraiche and a sprig of dill

Grilled Flat Iron Steak

Thinly sliced tender steak atop a crispy new potato chip with béarnaise inspired aioli and avocado garnish

Louisiana Meat Pies

Seasoned ground meat in flakey puff shell

Oyster Tchoupitoulas

Fresh shucked Louisiana oysters sautéed in a garlic and herb butter with lemon and parmesan cheese served on freshly grilled French bread

Shrimp n Biscuit

Gulf Shrimp sautéed in our creamy garlic herb sauce skewered with a petite buttermilk biscuit

Chicken & Waffle Skewers

Lightly battered chicken tenders skewered and served atop a mini Belgian waffle and topped with a maple syrup drizzle

Cocktail Muffalettas

Ham, genoa salami, provolone, and olive salad on toasted Italian bread

Smoked Duck Breast

Thinly sliced house smoked duck breast served on a sweet potato and corn arepa, finished with a pepper jelly glaze

Crawfish Pies

Louisiana crawfish tails sautéed with onions, peppers, creole spices and baked, served open faced in a flakey pie shell

Crabmeat Au Gratin Phyllo

Creamy New Orleans favorite served in phyllo cup with sharp cheddar

Mini Banh Mi

Cochon de lait on mini French bread with apple-cilantro jalapeno slaw topped with sweet & spicy glaze

Goat Cheese & Wild Mushroom Toast

Creamy goat cheese spread on 9 grain toasted and topped with a wild mushroom Madeira cream finished with fresh tarragon

Oysters Fondue

Regional oysters dusted in corn meal and creole spices served on a skewer to dip in a Brie cream fondue

Shrimp & Corn Beignet

Gulf shrimp folded into our light corn batter with cilantro, roasted red pepper and green onions fried into bite-sized fritters, served with our lime chile aioli

Crawfish Cakes

Succulent crawfish tails sautéed with onions and peppers folded into crunchy bread crumbs and lighly seared into bite sized cakes and topped with our tangy remoulade