Natchez Mardi Gras King & Queen's Ball
Seafood Station #1:

Ice Sculpture: Boiled Jumbo Shrimp, Remoulade and Cocktail Display;
Asian Marinated Jumbo Crab Fingers, Seaweed Salad, Pickled Ginger
Mixed Baby Lettuces, Crumbled Blue Cheese, Toasted Pecans
and Champagne Vinaigrette Dressing (served on the side)

Couchon de Lait Station #2:
Couchon de Lait (pig with apple to show)
Pork Shoulder with Roasted Pork au jus
Served with Roasted Sweet Potatoes, Mustard Greens and Corn Muffins

Fruit & Cheese Station #3:
Cascading Imported & Domestic Cheese & Fruit Display
Whole and Sliced Cheeses Garnished with Dried Fruits,
Toasted Walnuts, Fresh Fruits & Berries
Baked Brie with Praline Pecan Sauce
Served with Assorted Crackers & Crostinis

Meat Station #4:
Chicken Picatta Medallions topped with Artichokes, Caper & Lemon
Served with Picatta Sauce
Crawfish Pasta Carbonnara : Fresh Louisiana Crawfish Tails, Smithfield Ham, English Peas and Shell Pasta tossed in a Wild Mushroom Truffle Cream
Dinner Rolls & Butter

Dessert Station:
Lemon Squares
White & Milk Chocolate Pecan Turtles
Pina Colada Coconut Tarts

Chef Scott Boswell's Wedding Reception Menu @ New Orleans Museum of Art:

Seafood Station:

Spicy Boiled Jumbo Gulf Shrimp with Cocktail Sauce and
Creole Remoulade (3pp, cocktail glasses)

Gulf fish escabeche with La cane vinegar, baby tomatoes
and flat leaf parsley (bowl or platter with small spoon)

Marinated Jumbo Crab Claws - Marinated in a Champagne
Herb Vinaigrette (platter with tongs)

Wild Tasmanian King Salmon Tartar with Toast Points, Dill
Crème Fraiche and American Caviar (platter, meat fork)

Oyster Shooters with pickled ginger, sweet chili and
mandarin to be served in shot glasses

Soups & Salads:

Foie Gras and Fall Squash Soup with Maple Crema

Lobster Bisque with Butter Poached Leeks and Lobster

Baby Spinach and Arugula with Portabella Confit, Candied
Pecans, Aged Gouda and Truffle Honey Vinaigrette

Meat Station:

Black Pepper and Herb Crusted Angus Filet of Beef

Mini Spinach Rockefeller Bread Pudding, Bearnaise Sauce

Brown Sugar and Fig Glazed Pork Tenderloin with Roland
Farms Pear Chutney

Brown Sugar Glazed Bourbon Mashed Sweet Potatoes

Charcuterie:

Cajun Display-Best Stop Boudin, Andouille, Green Onion
Sausage, Pate, Pork Daube Glace, Asst Pickles, Pepper
Jellies, Spicy Mustard

Italian Display-Shaved Parma Ham, Gourmet Salamis and
Sausages, Marinated Buffalo Mozzarella, Marinated and
Grilled Artichokes, House Cured Olives, Caponata Relish

Artisan Cheese Display-Artisan Cheeses with Dried Fruits,
Candied Nuts, Truffled Honey and Crostinis

Wild Mushroom Truffled Savory Cheesecake with Crostinis

Pasta/Starch:

Crawfish, Wild Mushroom and Roasted Shallot Pasta with
White Truffle Cream. Parmesan Reggiano

Roasted Duck and Andouille Jambalaya

Grilled Vegetable Display

Roasted/Smoked Chicken Fusili with Garlic Butter Sauce

Passed Hors d'Oeuvres:

Sugarcane Smoked Duck Breast with Candied Pecans,
Shaved Manchego and Mayhaw Glaze

Seared Ahi Tuna on Sweet Corn Flapjacks and Spicy
Citrus Marmalade

Applewood Smoked Bacon,Gruyere and Sweet Onion Tarts

Crispy Plaquemines Parish Oysters

Passed Desserts:

Bourbon Milk Punch Tarts with Creamy Praline Sauce

Assorted Mini Cannolis

Private Wedding Reception Menu:

Action Station: (Set and ready as guests arrive)

Open Face Fried Oyster Poboy
Served on Crunch Garlic Bread with Pickled Mirliton Slaw and Creole Tartar Sauce
Red Beans & Rice (served with and without sausage)
*These will be available as guests arrive*
Remaining Station Items will be covered until bride & groom arrive

Seafood Station:

Fried Green Tomatoes Topped with Shrimp and Sweet Corn Remoulade
Crawfish Etouffee with Pecan Rice
Couchon de Lait Station:

Whole Roasted Pig for Display with Apple
Smoked Pork, pre-Carved and served in Chafer
Southern Cooked Mustard Greens and Cracklins
Couchon de Lait Boudin Cakes
Slow-Cooked Purple Hull Peas with Ham Hocks

Soup/Salad Station:

Traditional Louisiana Coleslaw
Duck & Andouille Sausage Gumbo
Served over Rice
Cornbread

Sample Plated Dinner Menu:

Hors d'Ouevres (passed on silver trays):

Hibachi Beef Skewers with Sweet Soy Dipping Sauce

Artichoke & Pecorino in Phyllo

Dinner Menu:

Jumbo BBQ Shrimp with Caramelized Sweet Potatoes

Mixed Baby Greens with Port Poached Pears, Toasted Walnuts and Crumbled Blue Cheese, Champagne Vinaigrette Dressing

Trout Amandine topped with Lump Crabmeat, Roasted Potatoes, Buttered Asparagus

Lemon Worcestershire Sauce

Pina Colada Tart with Malibu Rum Whipped Cream

Sample Five-Course Plated Dinner Menu:

Jumbo Lump Crab and Sweet Corn Panna Cotta

on Hearts of Palm Relish with Organic Mache and White Truffle Oil

Proscuitto Crusted Gulf Shrimp on a Baby Lima Creole Tomato Cassoulet

with Wilted Arugula and Sauce American

Smoked Quail and Wild Mushroom Calais Cake

on Braised Swiss Chard and Vidalia Onions with Natural Jus

Poached Filet of Angus Beef on Foie Gras Pate Crostinis

with Local Green Beans and Balsamic Demi Glaze

Pound Cake French Toast

with West Feliciana Berries Gran Marnier Crème Anglaise

and Fresh Mint

Sample Four-Course Plated Dinner Menu

Jumbo BBQ Shrimp with Caramelized Sweet Potatoes

Mixed Baby Greens with Poached Pears, Proscuitto and Truffled Honey Vinaigrette

Sugarcane Roasted Duck Breast with Blue Cheese Pecan Risotto, Braised Cabbage and Pepper Jelly Duck Glace

Chicory Coffee Crème Brule

We tailor each menu specifically to your event and can work with any budget. Most pricing ranges from $18.00 - $38.00 per person. Please inquire about specific menu options and catering availability by calling Caryn Roland, Event Manager, at 225-784-0535 or email at heirloomcuisine@bellsouth.net. Please note that we offer discounts for multiple functions. We can do your rehearsal dinner, bridesmaid’s luncheon, engagement parties, etc. Please inquire about locations available.