The Mardi Gras School of Cooking works with you to create bespoke menu that is layered with personal elements. Our event specialists build a hassle free customized experience that’s sure to delight your taste buds and impress your guest.
Crawfish corn maque choux
Duck Confit on sweet and spicy collard greens
Jumbo Shrimp Remoulade
Jumbo Lump crabmeat au gratin
Frog Legs Provencale
Fried Chicken Livers with red pepper jelly
Panamanian and Argentinian Ceviche's with classic garnishes
Heirloom tomato and burrata bruschetta
Fried Louisiana oysters with Remoulade or Béarnaise dipping sauces
Fried Green Tomatoes topped with Shrimp and a white remoulade
Sweet and Spicy Thai Short Ribs
Granny Smith apples wrapped in blue cheese and prosciutto di parma
Tuna Tartar
Sliced Ribeye with Sauce au Poivre
Mini Louisiana crab cakes
Crawfish corn Maque choux on crostini
Endive with smoked salmon, capers & crème fraiche
Fried Oyster with Bernaise sauce
Caprese Skewers
Marinated blue crab claws
Black and Green olive tapenade
Endive with Lump crabmeat Ravigote
Goat Cheese Crusted Lamb chops
Yomako, watermelon and feta salad
Caprese
Roasted multi color beets with panko crusted goat cheese balls on arugula with sherry mustard wing
Salad Nicoise
White Bean and Duck Confit Salad
Mixed Greens with candied pecans, apples, blue cheese and dried cherries with maple dressing.
Seafood gumbo with crabs, oysters and shrimp
Louisiana Quail and Andouille gumbo
3 Herbs Gumbo - greens based for vegetarians
Oyster and Artichoke Soup
Turtle Soup
Sweet Potato and Butternut Squash Soup
Coconut Corn and Crab Bisque
New Orleans Red Beans and Rice with Andouille
Shrimp Creole
Crawfish Etouffee
Redfish Court bouillon
Seafood Cioppino
Mini Seafood Boil Plate with fresh corn and red potato bliss (seasonal)
Roasted root vegetables
Grit Fries
Pommes Frites
Roasted Asparagus
Haricoverts with Lemon and Almonds
"Drunken" sweet potatoes
Boudin
Chile-lime crab salad with tomatoes and avocados
Pork Tenderloin with sautéed apples, caramelized Vidalia onions and calvados sauce
Pompano in Papillate
Trout Almandine with Meunier sauce
Louisiana Bar-b-que Shrimp
Filet Mignon with Roasted garlic Maitre d butter or Stilton
Blue Cheese reduction
Grilled Whole Flounder
Goat Cheese crusted Lamb Chops on Cous Cous
Vegetarian Purses - Grilled Eggplant, Zucchini Squash and Red Peppers the baked in phyllo dough garnished with pesto
Thai Red Curry with Vegetables over cous cous
Chargrilled oysters with garlic butter, lemon Romano cheese, parmesan cheese and parsley
Smoked Salmon bar with classic capers eggs, Louisiana Caviar and crème fraiche
Classic Carving Station (Prime Rib, Whole Roasted Pig, Roasted Leg of Lamb
Crème Brulee'
Bourbon Pecan Pie
Meyer Lemon Chess Pie
Coconut Layer Cake
New Orleans Bread Pudding
Assorted Truffles
Assorted Decadent Brownies
Chocolate Fountain with fruits
Varieties of Homemade Ice Cream and Gelato
Pulled pork with Root Beer Braised
Sliders
Sirloin Burger with grilled onions
Pulled pork with Root Beer Braised
Fried Catfish with Cole Slaw and Remoulade
Chicken Cordon Bleu
Fried Oysters
New Orleans Po-Boys
Fried Shrimp
Fried Oysters
Soft Shell Crab (seasonal)
Fried Green Tomato BLT with Apple smoked bacon and arugula
Muffulettas
Prosciutto Wrapped tuna muffuletta
Fried Green Tomato BLT with Apple smoked bacon and arugula
Smoked Salmon, cream cheese, fresh dill
Bruschetta
Bruschetta with caramelized red onion and pecorino
Smoked Salmon, cream cheese, fresh dill
Classic heirloom tomato with burrata
Lump crabmeat ravigote on endive or served as bruschetta