Main Selections

choose 8 or 10 Main Selections

Lobster and crawfish stuffed boneless breast of chicken roulade set in a smoked Gouda chive cream.

Grilled sides of Norwegian salmon with garnish of chopped egg, diced Bermuda onion and capers finished with a dill cream

Lump crab, crawfish, and shrimp Lasagna served with two layers of spinach, onions, and sautéed peppers with a cheese Beshmela

Smoked tomatoes and fresh crawfish tossed in conchiglie pasta shells finished with an ancho pepper cream

Marinated crawfish, crabmeat and shrimp tossed with bowtie pasta set in a tomato infused olive oil

Chicken jambalaya cakes with sweet peppers, roasted garlic and grilled Vidalia onions

Creole red beans on a grilled Jalapeno cornbread squares

Blackened Jumbo shrimp in a traditional New Orleans rosemary-worcestershire beurre blanc

Grilled kabobs of chicken, steak and pork served with two salsas: a mango chutney salsa and a green chile cilantro citrus salsa

Wild rice and tasso stuffed pork tenderloin with a red Zinfandel reduction

Carved beef tenderloin served with Creole mustard, green peppercorn mayonnaise and a wild mushroom demi-gloss serve with assorted tea buns

Petite Filet Mignon pepper seared and served on medallions of eggplant set in a Smoked bacon demi-gloss and a sauce Bernaise

Marinated pork loin carved and plattered and served with Creole mustard, green peppercorn mayonnaise and red onion relish served with assorted tea buns

Pepper seared pork medallions set up in a Chipolte mango barbeque sauce

Jumbo lump crabmeat Imperial dip with assorted crisps

Grilled fresh gulf fish (amberjack, tuna or grouper) topped with a caper Vermouth butter sauce

Herb marinated New York Strip; grilled and sliced served with a apple wood bacon and tasso demi-gloss a la cream sauce

"Veal and pepper pasta" served with Bowtie pasta in a roasted pepper sauce

Grilled Quail pieces set in a Cognac butter sauce

Maine Lobster steamed and wrapped with apple wood smoked bacon with a special dipping sauce

Amaretto di Saronno sautéed baby green beans with Louisiana tasso and smoked shallots

Spinach casserole with roasted tomatoes and onions

Cold exotic vegetable pasta salad with a garlic an imported olive oil herb reduction

Quail and andouille jambalaya with sweet peppers, roasted garlic and grilled Vidalia onions

Grilled zuccini and yellow squash, marinated artichoke hearts, sweet peppers, marinated button mushrooms, fresh basil aioli and a fresh garlic in an imported olive oil and fresh herb sauce; Imported cheeses with exotic fruits beautifully displayed 

Herb and imported cheese stuffed cherry tomatoes with Blanched Asparagus in a roasted garlic infused olive oil

Fresh Buffalo water mozzarella and Roma tomatoes in a red onion and fresh basil vinaigrette

Slow cooked turkey sliced with a cranberry and kumquat chutney sauce served with assorted breads

Grilled zucchini and yellow squash, marinated artichoke hearts, sweet peppers, marinated button mushrooms drizzled with a raspberry vinaigrette

Crawfish cheese cake topped with a tobasco pepperjelly served with homemade bruschetta crisps

Crabmeat raviolis set in a lemon and fresh basil butter sauce

Creole ragout with shredded pork, andouille, and tasso on Jalapeno cornbread squares

"Oysters LA Grill" -grilled oysters baked with a spinach and pepper jack topping

Homemade rosemary and honey miniature biscuits topped with baby gulf shrimp set in a Worcestershire butter sauce

Miniature muffulettas with homemade olive salad, Genoa salami, and provolone cheese

Marinated artichoke bottoms filled with crabmeat, crawfish, and shrimp