Party Menu
2
Hot Hors d'oeuvres
Hot Chafing Dish Items:
Jambalaya
Crabmeat Dip
Mardi Gras Chicken (Etouffee w/ artichokes and New Orleans
flair)
Pasta Alfredo – Shrimp or Crawfish (Cream Sauce)
Chicken and Andouille Sausage w/ penne pasta
Shrimp and Crabmeat Pasta (Cream Sauce)
Crabmeat and Artichoke Pasta (Cream Sauce)
Pasta Al Norma (Virgin Olive Oil, fresh basil, roasted vegetables,
with/without proscuitto ham)
Oysters and Sweet Capicolla Sausage over Pasta
Pasta Primavera
Crawfish Etouffee (count as 2 selections)
Chicken Etouffee
Curry Chicken Escabeche
Fried Catfish w/ pecan sauce
Crabmeat w/pecan pesto over penne pasta (seasonal)
Tomato basil linguine w/crawfish (seasonal)
Ravioli (ask for selections)
Shrimp and Tasso Pasta (Cajun spicy)
Smoked Pork Medallions w/ Cantonese Sauce
Seafood Gumbo
Seafood and Eggplant Casserole (Sal’s favorite)
Shrimp Creole
Soups (on request)
Oysters Rockefeller Casserole
Hot Pass-around Items:
Smoked Bite –sized ribeye w/ béarnaise
sauce
Mini beef kabobs
Hawaiian mini kabobs
Crabmeat Marie Louise
Crab cakes w/ hollandaise sauce
Fried coconut chicken tenderloins
Grilled tuna
Mini baked brie
Oysters brochet
shrimp brochet
Tuna and shrimp brochet
Scallops and basil wrapped in proscuitto
Mini egg rolls
Cold Displays:
Platter Displays:
Garden Vegetable Platter
Fruit and Cheese Board
Shrimp Remoulade
Smoked Salmon Board
Smoked Sturgeon Board
Paté Platter (Vegetable or Meat)
Seafood Mousse
Cold seafood pasta with Dijon sauce
Marinated crab claw platter
Smoked fish: trout, peppered mackerel
Cured salmon (gravlax)
Antipasto platter
Calamari salad
Baked brie
Raw oysters w/ condiments
Sundried tomato and artichoke spread
Smoked tuna spread
Cold Pass-around hors d’oeuvres:
Deluxe finger sandwiches
Chicken, proscuitto, tomato roulade
Canapés:
Salmon canapés
Mussels provencal
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