Corporate Catering Packages Menu

Read all about the food options for corporate events below! Looking for catering for a different type of event? Here is our event catering menu.

Corporate Event Catering New Orleans Packages

Corporate Option One: $30

Choice of 5 passed hors d’oeuvres

Choice of 2 grazing tables

Corporate Option Two: $45

Choice of 3 passed hors d’oeuvres

Choice of 2 grazing tables

Choice of 1 station

Choice of 1 dessert station

Corporate Option Three: $60

Choice of 4 passed hors d’oeuvres

Choice of 1 grazing table

Choice of 2 stations

Choice of 1 dessert station

Raw Bar Options

  • Wild Gulf oysters, premium Gulf oysters, East or West Coast oysters
  • Chargrilled Gulf oysters, roasted garlic, herb & grana padano butter
  • Jumbo Gulf shrimp cocktail
  • Marinated Louisiana crab claws, olive oil, lemon, herbs, shallots, poblano pepper
  • Gulf seafood ceviche: citrus marinated Gulf shrimp & fish, fresh tomato, jalapeño, cilantro
  • Spicy crab & corn dip
  • Smoked drum dip, pickled red onion

Grazing Tables

  • Cheese Board: assortment of selected cheeses, fresh fruit, seasonal jam, toasted pecans, artisanal breads and crackers
  • Cajun Charcuterie Board: assortment of smoked and cured meats and sausages, seasonal mustard, assorted pickles, artisanal breads and crackers
  • Farmers Market Table: crudités, pickled and grilled vegetables and fresh fruits from the Farmers Market, with a variety of seasonal dips and sauces
  • *Traditional charcuterie also available. Boards, tables, and displays can be combined or customized

Hors d’Oeuvres

  • Shrimp canapé, avocado aioli, pickled red onion, bacon jam
  • Shrimp remoulade, romaine heart, tomato, crispy shallots
  • Smoked shrimp, charred fennel, satsuma glaze
  • Louisiana crabmeat ravigote, cucumber, crispy shallots
  • Crab croustade, spiced cream cheese, pepper jelly
  • Avocado toast, lump crab, chili oil
  • Smoked drum dip, pickled red onion
  • Tuna tartar, watermelon, chili oil, mint
  • Tuna tartar, citrus aioli, fried capers
  • Blackened tuna, bourbon soaked cherries
  • Ceviche: citrus marinated Gulf shrimp & fish, fresh tomato, jalapeño, cilantro
  • Vegan ceviche: avocado, cucumber, tomato, jalapeño, red onion, citrus, cilantro
  • Bruschetta, whipped ricotta, confit cherry tomatoes, arugula pesto (V)
  • Bruschetta, tomato jam, olive tapenade, fresh basil (VV)
  • Watermelon tartar, chili oil, mint (VV)
  • Watermelon, chili marinated feta, basil (V)
  • Pimento cheese canapé, pickled green tomato relish, grit cracker (V)
  • Artichoke & feta tartlet, hot honey, candied lemon (V)
  • Fig in a blanket, goat cheese, hot honey (V)
  • Roasted mushroom canapé, honeyed goat cheese (V)
  • Roasted beet, blue cheese mousse (V)
  • Mini Louisiana crab cakes, roasted poblano aioli
  • Cornmeal crusted crispy oyster, smoked tomato vinaigrette, toasted horseradish
  • Blackened shrimp, roasted garlic aioli, pickled turnip
  • Bacon wrapped shrimp, pepper jelly glaze
  • Mini crawfish boil, spiced potatoes, andouille, corn custard
  • Mini crawfish pies, charred green onion vinaigrette
  • Creole eggplant stuffed mini peppers, roasted poblano aioli (V)
  • Creole spiced grilled eggplant, citrus aioli, crispy garlic (V)
  • Chargrilled eggplant, black eyed pea hummus, marinated feta, pita chip (V)
  • Muffuletta canapé, salami, mortadella, provolone, olive salad
  • Alligator sausage, Crystal aioli, pickled mirliton slaw
  • Crawfish sausage, creole mustard aioli, green tomato chow chow
  • Boudin balls, satsuma creole mustard glaze
  • Andouille sausage en croute, Steen’s-creole mustard glaze
  • Smoked brisket, onion jam, toasted horseradish
  • Seared hangar steak, roasted exotic mushroom, horseradish cream
  • Blackened hangar steak, blue cheese, Louisiana fig
  • Smoked duck, cherry-pecan compote
  • Seared duck, spoonbread, port & roasted shallot glaze


Carving Stations

  • Blackened pork loin, Steen’s creole mustard glaze, pistolettes, roasted green beans, caramelized shallot vinaigrette, toasted pecans
  • Creole spiced roast beef, horseradish cream, pistolettes, roasted brussels sprouts, caramelized onions
  • Seared strip loin, exotic mushroom jus, pistolettes, horseradish potato gratin ($5 per person supplemental fee)

Creole Rice Bar

Choice of 1:

  • Red beans, smoked onions (VV)
  • Mirliton and White Bean Stew (VV)

Choice of 2:

  • Roasted oyster mushroom sauce piquant (VV)
  • Eggplant creole, roasted poblano peppers (VV)
  • Chicken & andouille gumbo, roasted okra
  • Chicken sauce piquant, roasted exotic mushrooms
  • Chicken fricassée, roasted garlic
  • Shrimp & andouille gumbo, roasted okra
  • Shrimp creole, roasted poblano peppers
  • Shrimp étouffée, grilled scallions

Stone Ground Grits Bar


  • Grillades (pork or mushroom)
  • Shrimp, charred tomato cream
  • Pepper jack, cheddar, crispy bacon, scallions, butter

Dessert Stations

  • Beignet bar: mini traditional & espresso beignets, powdered & cocoa sugar, cafe brülot sauce, pecan praline sauce, seasonal fruit sauce
  • Bread pudding bar: cinnamon bread pudding, rum sauce, white chocolate ganache, mixed berry & ginger compote, spiced pecans, toasted coconut
  • Bananas foster action station: bananas flambéed with dark rum, brown sugar & cinnamon, vanilla bean ice cream
  • Mini dessert display: assortment of mini cupcakes, cheesecake, tartlets (list of options available upon request)

Get in Touch

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