Hors D’Oeuvres

New Orleans Style BBQ Shrimp

Louisiana Crab Cakes with Remoulade Sauce

Mini Crawfish Pies

Blackened Chicken Tenderloin with Roasted Red Paper Aioli

New Orleans Seafood Gumbo Station



Fried Green Tomato Salad

Served over baby greens, with Melted Mozzarella, Sautéed Shrimp & Balsamic Vinegar

Blackened Filet Mignon with Horseradish Cream

Pan Seared Red Snapper

Served with Bienville Sauce (Crawfish & Tasso Cream)

Chicken and Sausage Jambalaya

Roasted Vegetable Medlay

Jalapeno & Honey Cornbread



Chocolate Pecan Pie