Sample Reception Menu Stations:
Artisan Cheese & Fruit Display
Colorful Fresh Garden Crudties Display
Grilled Vegetable Display
Iced Seafood Display in Pirogue
Mediterranean Display
Charcuterie Display
Carving Station
Pasta Station
Brushetta Display
Mashed Potato Bar
Sweet Potato Bar
Soup Station
Sample Lunch & Dinner Options
Starters:
Jumbo BBQ Shrimp with Caramelized Sweet Potatoes
Oyster Pan Roast Gratin with French Bread Spears
Turtle Soup with Sherry
Field Greens with Seasonal Fruit, Fresh Citrus, Candied Pecans and Champange Vinaigrette
Roasted Carrot & Brie Soup
Farmer’s Market Gazpacho Soup
French Onion Soup with Gruyere Toast
Fresh Spinach Salad with Mandarin Oranges, Shaved Purple Onions and Spiral Carrots
Sesame Crusted Ahi Tuna with Wonton Chips, Wasabi Crema and Pickled Ginger Mandarin Relish
She-Crab Soup with Sherry
Bisque of White Asparagus & Crawfish
Chicken Soup with Coconut Milk and Lemon Grass
Sugarcane Shrimp & Sweet Potato Bisque
Roasted Quail and Apple Smoked Bacon on Bed of Fall Greens with Balsamic Fig Vinaigrette
Entrees:
Couchon de Lait Cobbler or Whole Pig with Roasted Sweet Potatoes, Mustard Greens and Corn Muffin
Pan Roasted Red Snapper with Crabmeat stuffing, French Beans and Creole Lemon Butter
Braised Veal Osso Bucco with Crispy Cheese Polenta and Grilled Vegetable Ratatouille
Louisiana BBQ Shrimp served with Anson Mills Smoked Gouda Grits
Veal Carpaccio, Baby Arugula & Shaved Parmesan splashed with Citrus & Truffle
Sugarcane Cured Duck Breast with Mayhaw Glaze, French Green Beans, and Caramelized onions
Crawfish & Cornbread Stuffed Pork Tenderloin with Zinfandel Demi Glace, Potatoes Lyonnaise and Roasted Roma Tomato
Roasted Tureky Breast Stuff with Proscuitto Ham, Roasted Shallots and herbs Drizzled with Madeira Sauce, Sweet Potato Mash and Spinach Gratin
Crawfish Stuffed Gulf Fish, Lemon & Caper Sauce, Tomatoes Mosca, Herbsaint Spinach and Roast Yukon Gold Potatoes
Fragrant Beef Short Ribs with Ginger & Star Anise, Smoked Tomato Puree and Sauteed Spinach Island Venison & Red Currant Cabernet with Pesto Potatoes and Fried Taro
Oysters Charlene – Gratin of Louisiana Oysters and Jumbo Lump Crabmeat Glacage
Pancetta & Blue Cheese Stuffed Filet of Beef with Summer Squash Pockets stuffed with Spinach Rack of Veal with Demi Glaze, Crawfish Stuffed Morel Mushrooms and Foie Gras Demi Glace Strawberry &
Proscuitto Stuffed Quail
Desserts:
Pina Colada Tart with Malibu Rum Whipped Cream
Chicory Coffee Créme Brulee
Chocolate Bourbon Pecan Pie
Pumpkin Crème Brulee with Wild Turkey Anglaise, Toasted Pecans
Pecan Pie Drizzled with Caramel Sauce
Georgia Peach Pie with Spiced Whipped Cream and Butterscotch Sauce
Coconut Cream Pie with Mango Coulis
Bananas Foster Bread Pudding with Myers Rum Crème Anglaise
White Chocolate & Egg Nog Bread Pudding with Praline Sauce
Irish Crème Brulee, Fresh Mint & Berries
Puff Pastry Napoleon of Fresh Berries
Pineapple Carpaccio with White Chocolate Ice Cream, Lemon Verbana Simple Syrup and Pecan Brittle
Strawberry Panacotta with Braised Berries
Olive Oil Cake – Sauternes Olive Oil with Roasted Pears, Whipped Cream and Sauternes Syrup
Sample Receptio Menu Selections:
Cold Hors d’Oeuvres
Lump Crabmeat, Spinach & Water Chesnut Dip
Crawfish & Corn Maque Choux in Bouchee
Blue Cheese Dip
Smoked Salmon Terrine
Curry Chicken Salad with Cashews on Wonton Crisps
Grilled Steak Wrap Bites with Crumbled Blue Cheese
Mini Muffalettas
Artichoke & Sun Dried Tomato Torte
Sugarcane Smoked Duck Breast with Candied Pecans, Shaved Manchego and Mayhaw Glaze
Asian Steak Tartar on Wonton Crisp with Wasabi Aioli
Beef Carpaccio Roll Stuffed with Arugula, Shaved Parmesan & Drizzled with Truffle Oil and Fresh Cracked Pepper
Endive Leaf with Gorgonzola cheese, Crushed Walnut & Heirloom Beet
Wild Mushroom Brushetta
Hot Hors d’Oeuvres
Foie Gras Boudin Cakes with Pepper Jelly Onion Jam
Wild Mushroom Risotto Cakes
Mini Natchitoches Meat Pies
Vegetable Dumplings with Soy Ginger Dipping Sauce
Pecan Crusted Duck Tenders with Mango Chutney
Petite Croque Monsieur with Smoked Ham Rilette & Double Cream Gouda
Warm Spinach, Artichoke and Smoked Gouda Dip served with Pita Chips
Mini Beef Wellingtons
Truffled Wild Mushrooms en Croute with Smoked Gouda Cream
Baked Brie en Croute with Praline Pecan Glaze
Duck Enchildas with Truffle Cream, Wild Mushroom and Goat Cheese Enchiladas with Truffle Soup Shooters (served in Demitasse Cups)
Sliders – Baby Angus Burgers with Aged Cheddar, Grilled Onions & Hickory Smoked Sauce
Crispy Fried Buttermilk Quail with Sauce Piquant
Seafood Hors d’Oeuvres
Fried Catfish Fingers with Jalapeno Tartar
Crispy Fried Plaquemines Parish Oysters with Creole Ravigote
Marinated Crab Fingers with Seaweed Salad
Louisiana Spiced Jumbo Gulf Shrimp with Cocktail & Remoulade Sauces
Mini Crawfish Pies
Oyster Rockefeller Bread Pudding Bites with Sauce Béarnaise
Shrimp Remoulade with Pickled Mirliton Slaw on Crostinis
Warm Crabmeat Mornay
Seared Ahi Tuna on Sweet Corn Flapjack and Spicy Citrus Marmalade
Jumbo Shrimp Corn Dogs with Smoked Jalapeno Tartar Sauce
Seafood Cake with Remoulade Sauce
Crawfish, Fire-Roasted Corn and Pepperjack Spring Rolls with Sweet Dipping Sauce
Turtle Soup Shooters (served in Demitasse Cups)
* Please call your Catering Manager for full list of available hors d’oeuvres or to customize a package for your special event *
Heirloom Cuisine Sample Holiday Party Menus
Menu Proposal #1:
Butler Passed Hors d’Oeuvres:
Vegetable Dumplings with Soy Ginger Dipping Sauce
Serrano-wrapped Gulf Shrimp with Maple Mustard Glaze
Stationary Hors d’Oeuvres:
Artisan Display of Imported & Domestic Cheeses with Toasted Pecans & Fresh Seasonal Berries, Carr’s Crackers
Sesame-Seared Ahi Tuna with Marinated Seaweed Salad and Spicy Chili Sauce
Mini Sliders: Baby Angus Burgers with Aged Cheddar, Grilled Onions & Hickory Smoked Sauce on Toasted Rolls
Blanched Asparagus Display with Roasted Red & Yellow Peppers, Drizzled with Creole Ravigote Sauce
Mini Fruit Tarts, Chess Pie Squares, Dark Chocolate & Mint Squares, and White Chocolate Petit Rounds
$32.00 per person
Menu Proposal #2:
Butler Passed Hors d’Oeuvres:
Pecan Crusted Duck Tenders with Mango Chutney
Jumbo Lump Crabmeat Remoulade on Bite-Sized Homemade Crostinis
Applewood Smoked Bacon & Caramelized Onion Tarts
Stationary Hors d’Oeuvres:
Foie Gras Terrine with Toasted Brioche and Seasonal Fruit Relish
Petite Croque Monsieur with Smoked Ham Rilette & Double Cream Gouda
Asian Steak Tartar on Wonton Crisp with Wasabi Aioli
Artichoke & Sun Dried Tomato Torte with Homemade Crostinis
Egg Nog Tarts, Red Velvet Cake Squares and Chocolate Tarts
$38.00 per person
Menu Proposal #3:
Crispy Fried Plaquemines Parish Oysters
Jumbo Shrimp Corn Dogs with Smoked Jalapeno Tartar Sauce
Foie Gras Boudin Cakes with Pepper Jelly Onion Jam
Stationary Hors d’Oeuvres:
Smoked Venison Sausage with Assorted Gourmet Mustards, Garnished with Cornichons
Fig & Sugarcane Glazed Pork Tenderloin, Bourbon Peach Chutney, Rolls and Condiments
Andouille and Corn Maque Choux Cheesecake with Garlic Crostinis
Spicy White Bean Roasted Garlic Hummus with Creole Tomato Chutney & Pita Chips
Grilled & Marinated Seasonal Vegetable Display
Holiday Pick Up Sweets
$40.00 per person
Menu Proposal #4:
Butler Passed Hors d’Oeuvres:
Grilled Lamb Lollipops with Mint
Turtle Soup in Demitasse Cups
Crawfish Corn Maque Choux in Bouchee
Stationary Hors d’Oeuvres:
Prosciutto-Wrapped Asparagus
Jerk-Spiced Flank Steak Wraps with Chimichurri Sauce & Mango Spears
Baked Brie en Croute with Praline Pecan Glaze, Garnished with Grapes and Apples
Sugarcane Smoked Duck Breast with Mandarin Orange Relish on Corn Cakes
Double Chocolate Brownies, Red Velvet Cake Squares, Mini Éclairs and Fresh Fruit Tarts
$48.00 per person
Additional Menus available upon request. Please contact our Catering Manager for more information or visit our website at www.heirloomcuisine.com
Holiday Party menus available starting at $20.00 per person.
Bar Packages available starting at $10.00 per person
Additional Menus are located under "downloads" |
