Small Reception Packages | Cocktail Receptions | All Group Menus

SMALL RECEPTION PACKAGES
Receptions are for ONE hour with a minimum of 10 guests

Dupuy Feast
Deluxe Finger Sandwiches: Baked Ham, Roast Turkey, Roast Beef
Sliced Seasonal Fruit Tray
Cajun Spicy Snack Mix
Served with Hot Coffee and Assorted Soft Drinks

Jazz Feast
Louisiana Crawfish with Spicy Aioli Served on Toasted French Rounds
Domestic Cheese Board Served with Assorted Crackers
Sliced Fresh Season Fruit
Spicy Chicken Drummettes
Chips and Salsa
Accompanied by an Assortment of Sodas, Beer, House Wine & Mineral Water

French Quarter Feast
International Cheese Board Served with Assorted Crackers
Cajun in a Blanket with Spicy Mustard
L ouisiana Crawfish Remoulade on Crispy Lettuce and Garlic Croutons
Fried Catfish Nuggets with Tartar Sauce
Mini Muffalettas with Provolone & Genoa Salami
Accompanied by an Assortment of Sodas, Beer, House Wine & Mineral Water

COCKTAIL RECEPTIONS
(Minimum of 30 Guests)

Old New Orleans Party
Andouille Sausage with Tri-Colored Peppers and Onions
Shrimp Creole atop Rice Pilaf
Domestic Cheese Board Served with Assorted Crackers
Assorted Finger Sandwiches
Roasted Pepper with Penne Pasta and Chicken Alfredo
La Crawfish with Spicy Aioli Served on Toasted French Rounds
Bread Pudding with Rum Sauce

French Quarter Party
Crab Salad
Deluxe Finger Sandwiches
Mini Muffalettas
Andouille & Chicken Jambalaya
International Cheese Board Served with Assorted Crackers
Creole Meatballs
Fried Catfish Fingers
Pecan Pie

Traditional Creole Reception
Louisiana Gumbo
Roasted Pepper Carved Round of Beef served with Dinner Rolls and Creole Mayonnaise
Crawfish Remoulade on Crispy Lettuce and Garlic Croutons
Seafood Stuffed Mushrooms
Red Beans and Rice
Spicy Chicken Drummettes
Fried Catfish Fingers with Tartar Sauce
Bread Pudding with Rum Sauce
Pecan Pie and Cheesecake

A One (1) Hour Reception consists of twelve (12) hors d’oeuvres per person
A Two (2) Hour Reception consists of fifteen (15) hors d’oeuvres per person
A Three (3) Hour Reception consists of eighteen (18) hors d’oeuvres per person

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