At Heirloom Cuisine, we strive to craft a unique menu for every occasion by working with our clients. Occasionally, it helps our clients when they have an idea of menus that we've done in the past. Below you will find various sample menus that are meant to be suggestions only. They can be for Weddings, Rehearsal Dinners, Holiday Parties,
Corporate Events, Galas, etc. For Plated Dinners (or lunches), please call your Catering Manager at 225-907-4429.
Please note that we provide coordination of rentals (tables, linens, tents, stemware, etc.), service, set up and clean up. For more information on how we can best be of service, please call or email us at [email protected].
We Believe Every Client is Unique and Your Menu Should Reflect That
Contact our team to create custom menus to fit your taste and budget
225-907-4429
Reception Menu Proposal #1:
Guests Greeted with Butler Passed Champagne with Fresh Lavender Wands
Butler Passed Hors d’ Oeuvres:
Crispy Fried Plaquemines Parish Oysters with Jalapeno Tartar
Lamb Lollipops with Shiraz Demi
Sugarcane Cured and Smoked Duck Breast on Manchego Flan with Mayhaw Glaze and Toasted Pecans
Stationary Hors d’ Oeuvres:
Artisan Cheese and Charcuterie Display to include Chef’s Selection of: Prosciutto, Smoked Sausage, Boudin, Fennel Salami, Soppressata, Rillettes, Pate, Pecorino Sardo, Gorgonzola, Camembert, Nut Crusted Goat Cheese, Served with Gourmet Mustards, Imported Olives, Cornichons and Crackers
Grilled and Marinated Seasonal Vegetable Display to Include Asparagus, Portobello Mushrooms, Roasted Red and Yellow Peppers, Artichoke Hearts, Fire-Roasted Grape Tomatoes, Purple Onions, Patty Pan Squash Served with Lemon Garlic Hummus
Seafood Station:
Sesame Seared Ahi Tuna on Crispy Wontons with Seaweed Salad and Soy Ginger
Boiled and Spiced Louisiana Gulf Shrimp served with Cocktail & Remoulade
Crabmeat Mornay Dip served with Chef Made Crostini
Traditional Pork Paella served in Large Paella Pan
Rosemary and Garlic Marinated Whole Beef Tenderloin Sliced to Order
Served with Zinfandel Demi, Horseradish Crème and Rolls
Late Night Pass:
Homemade Vanilla Ice Cream topped with Cherries Jubilee served in Mini Martini Glasses with
Demitasse Spoons
Menu Proposal #2:
Guests Greeted with Butler Passed Champagne with Fresh Raspberries
Butler Passed Hors d’ Oeuvres:
Hoisin-Ginger Beef Skewers with Asian Dipping Sauce
Wild Mushroom and Truffle Risotto Cakes with Pesto
Chef Made Cracklins with Abita Beer Shooters
Stationary Hors d’ Oeuvres:
Artisanal Cheese and Fruit Display:
Whole and Sliced Imported & Domestic Cheeses Served with Fresh Berries, Dried Fruits, Cascading Grapes, Toasted Nuts and Artisanal Crackers
Bruschetta Station:
Pesto Mozzarella, Sundried Tomatoes, Olive Tapenade, Roasted Artichokes, Roasted Garlic, Shaved Manchego, Infused Oils and Truffle Butter served with Parmesan Breadsticks, Homemade Crostini and Ciabatta Slices
Cochon de Lait Station:
Whole Smoked Pig with Apple in Mouth ($300)
Slow Roasted Smoked Pork with Au Jus
Braised Mustard Greens
Louisiana Cornbread
Sweet Potato Bar:
Kettle Roasted and Mashed Sweet Potatoes with toppings to include Spiced Pecans, Mini Marshmallows, Honey, Cinnamon Butter and Brown Sugar
Fried Green Tomatoes with Crab Remoulade
Late Night Pass:
Beignets and Café au Lait
Menu Proposal #3:
Butler Passed Hors d’ Oeuvres:
Jamaican Jerk Chicken Skewers and Roasted Fruit Salsa
Louisiana Crab Cakes topped with Chef Made Remoulade
Stationary Hors d’ Oeuvres:
Sundried Tomato and Roasted Artichoke Cheese Terrine with Pesto and Pine Nuts
Caramelized Onion and Applewood Smoked Bacon Terrine with Pepper Jelly
Savory Crawfish and Corn Maque Choux Cheesecake
Garnished with Cascading Grapes and Served with Chef Made Crostini
Venison Queso with Chili Dusted Tortilla Spears
Trio of Salads (Pick Three):
Feta and Watermelon Salad
Marinated Tomato and Cucumber Salad
Black Bean and Roasted Corn Salad
Seasonal Fruit Salad
Sensation Salad with Lemon and Parsley
Quinoa Citrus Salad
Mediterranean Orzo Pasta Salad with Pesto
Shrimp and Grits Station:
Anson Mills Course Ground Grits with New Orleans Style Shrimp Sauce with Toppings to Include
Applewood Smoked Bacon Bits, Green Onions and Shredded Cheese
Garlic Marinated and Grilled Flank Steak Sliced Thin and Served with Chimichurri Sauce
Menu Proposal #4:
Butler Passed Hors d’ Oeuvres:
Boudin Balls topped with Caramelized Onions and Pepper Jelly
Stationary Hors d’ Oeuvres:
Mango Curry Cheese Terrine with Dried Cranberries Served with Artisanal Crackers
Roasted Garlic, Artichoke and Spinach Dip with Smoked Gouda Cream served with Homemade Crostini
Fresh Blanched Asparagus and Fire-Roasted Grape Tomatoes Drizzled with Aged Balsamic
Bourbon Barrel Wood Smoked Pork Tenderloin with Bourbon Peach Chutney
Served with Traditional Condiments and Rolls
Seafood Pasta with Roasted Shallots, Cremini Mushrooms, Red and Yellow Julienne Peppers with Parmesan Reggiano Cream
Additional Menu Items:
Cheese and Fruit Options:
Summer Fruit Display: Riesling Soaked Sliced Granny Smith Apples, Fresh Blueberries, Raspberries and Blackberries (based on availability) Grilled Cantaloupe, Pineapple, Mango and Papaya Cubes with Elderflower Crème Anglaise Dipping Sauce
Smoked Salmon Terrine with Diced Purple Onions, Sliced Boiled Eggs, Capers and Fresh Dill
Chilled Crab and Avocado Terrine
Maple Walnut Baked Brie Bites
Applewood Smoked Bacon and Caramelized Onion Cheese Terrine with Balsamic Glaze
Baked Brie en Croute with Praline Pecan Glaze, Sliced Granny Smith Apples and Ginger Snaps
Triple Cream Brie drizzled with Truffled Honey
Dried Fig, Goat Cheese & Pancetta Bruschetta
Layered Fruit Display with Honey Yogurt
Caprese Salad Station
Creole & Heirloom Tomato Display
Blackberry & Thyme Baked Brie en Croute
Horseradish Pimiento Cheese
Hors d’Oeuvres:
Pork Belly Tacos with Shredded Cabbage, Spicy Sour Cream, Fresh Lime & Jalapeno
Nut Crusted Duck Tenders with Mango Chutney Dipping Sauce
Oyster Rockefeller Bread Pudding Bites
Crispy Fried Louisiana Catfish Fingers with Creole Tartar
Truffled Crawfish Mac & Cheese with Panko Bread Crumbs in Demitasse Cups
Chargrilled Oysters with Creamy Leaks and Tasso
Chef-Made Ceviche Shooters
Applewood Smoked Bacon and Caramelized Onion Tarts with Gruyere Cheese
Smoked Salmon on Rye Toast with Lemon Caper Cream Cheese and Fresh Chives
Arancini Balls in Shot Glasses with Spicy Arrabiata Sauce
Heirloom Tomato Bisque with Smoked Gouda Grilled Cheese
Crab & Artichoke Cakes
Hot Tamale Balls in Shot Glasses with Spicy Tamale Sauce
Sesame Seared Ahi Tuna on Crispy Wonton with Seaweed Salad and Wasabi Aioli
Beef Tenderloin Bites on Herbed Focaccia with Horseradish Crème and Micro Greens
Mini Natchitoches Meat Pies
Bacon Wrapped Louisiana Gulf Oysters with Tabasco Butter
Champagne Marinated Crab Claws
Red Stick Shrimp (like Bang Bang Shrimp)
Fried Green Tomatoes topped with Shrimp Remoulade
Crawfish Remoulade on Homemade Crostini with Chive Spear
Trio of Hummus with Vegetables for Dipping
Pumpkin Bisque Soup Shooters
Mini Shrimp Po-Boys
Duck Confit Crostini with Red Onion Jam
Ginger & Sriracha Shrimp Poke Spoons over Seaweed Salad with Sesame & Micro Greens
Brulee’d Pork Belly Confit with Torched Caramel Crust with Grain Mustard
Avocado & Chimichurri Bruschetta
Fig & Goat Cheese Tartine with Hot Honey Drizzle
Grilled Crawfish and Pimiento Cheese Panini
Sugarcane Shrimp Skewer with Cilantro & Lime Glaze
Prosciutto, Whipped Feta and Honey Crostini
Blackened Redfish Taco with Mango Salsa
Coconut & Macadamia Nut Tuna Tartare Cucumber Cups
Pasta/Starch Options:
Macaroni and Cheese Bar: Truffle Macaroni and Cheese with toppings to include:
Sautéed Crawfish Tails, Diced Andouille, Applewood Smoked Bacon Bits, Sundried Tomatoes, Green Onions, Sautéed Mushrooms, Sour Cream, etc.…
New Orleans Style Blackened Chicken & Tasso Pasta
Shrimp or Crawfish Etouffee with Popcorn Rice
Caviar & Crème Fraiche on Red Creamer Potatoes
Twice Baked New Potatoes
Risotto Station Cooked to Order with toppings to include: Sautéed Crawfish Tails, Beef Tenderloin, Grilled Chicken Breast, Truffled Wild Mushrooms, Fresh Baby Arugula, Grated Parmesan Cheese, etc.
Yukon Gold Mashed Potato Bar with toppings to include:
Applewood Smoked Bacon Bits, Sour Cream, Aged Cheddar, Green Onions, etc.
Smoked Duck and Andouille Sausage Gumbo with Popcorn Rice
Shrimp & Penne Pasta alla Vodka
Mediterranean Orzo Pasta with Roasted Shrimp
Cold Sesame Noodle Salad
Chilled Louisiana-Style Crawfish Pasta Salad
Louisiana Popcorn Rice: Crawfish or Shrimp Etouffee, Roast Beef Debris, Duck and Andouille Gumbo
Duck Confit Sweet Potato Hash with Game Jus
Entree Options:
Pepper Crusted and Roasted Top Round of Beef with Rolls and Condiments
Pecan Wood Smoked Pork Tenderloin
Braised Short Ribs with Zinfandel Demi
Couchon de Lait Cobbler: Layers of Slow Roasted Smoked Pork with Braised Mustard Greens, Kettle Roasted Sweet Potatoes and Cornbread Crumbles
Coca-Cola Glazed Spiral Ham
Chicken Piccata topped with Artichoke, Caper and Lemon Cream Sauce
Slider Station:
Brown Sugar and Molasses BBQ Pulled Pork, Angus Beef Sliders with Aged Cheddar and Jamaican Jerk Pulled Chicken with Mango Jicama Slaw Served with Pretzel Buns and Condiments
Crispy Fried Franklin Parish Catfish with Creole Tartar
Fried Turkey with Turkey Gravy
Spicy Boiled & Spiced Louisiana Gulf Shrimp with Cocktail and/or Remoulade
Lobster Ravioli with Saffron Cream
BBQ Pulled Pork with Rolls & Condiments
Jamaican Jerk Chicken Skewers with Spicy Peanut Dipping Sauce
Quesadilla Station (duck, Steak, Chicken, Veg)
Grilled Cheese Station
Chicken & Waffles Station
French Fry “Bar”
Roast Beef Debris Po-Boy Station
Fried Oyster and/or Shrimp Po-Boy Station
Shrimp Scampi, Sauteed to Order with Crunchy French Bread
Smoked Quail Flambeed in Brandied Cherry Sauce
Southern Biscuit Bar with Country Ham and Steen’s Syrup
Marinara Dipping Station with Meatballs, Marinated Chicken Balls, Mozzarella, Toasted Ravioli, etc.
Sesame Seared Tuna Station with Seaweed Salad, Papaya Salsa, Wasabi and Homemade Wontons
Paneed Chicken Bites on Skewers with Pancetta and Sage Cream
Boudin Stuffed & Roasted Turkey Breast Roulades with Herbed Madeira Sauce
Chimichurri Beef Tenderloin Kebobs with Cremini Mushrooms and Fire-Roasted Tomatoes
Dessert Station Ideas:
Gelato Station (see your catering managers for flavors)
Boozey Gelato Bar
Crème Brule
Bread Pudding Bar
King Cake Bar
Smores Bar
Chocolate Fondue Station
Warm Baked Apple Crumble with Calvados
Grilled Stone Fruit Salad with Spiced Rum Anglaise
Cinnamon and Apple Bread Pudding with Whiskey Creme Anglaise
Small Plate Stations:
Caprese Salad: Heirloom Tomatoes Stacked with Fresh Mozzarella Basil, drizzled with Aged Balsamic Reduction and Extra Virgin Olive Oil over bed of Arugula
Braised Pork Belly: Braised Pork Belly on Creamy Potato Cake with Slow Cooked Greens
Shrimp and Grits: Anson Mills Course Ground Grits topped with New Orleans Style Shrimp Sauce
Crab Cake: Louisiana Jumbo Lump Crab Cake Over Roasted Asparagus and Fresh Radicchio Topped with Saffron Aioli
Short Ribs: Braised Short Ribs served over Truffle Macaroni and Cheese with Zinfandel Demi and Baby Carrot with Tops on
Mixed Green Salad: Mixed Greens , Spiced Pecans, Port Poached Pears, Crumbled Roquefort and Champagne Vinaigrette
Gulf Fish Amandine: Fresh Gulf Fish Sautéed with Brown Butter and Toasted Almonds Served with Wild Mushroom and Truffle Risotto with Roasted Baby Carrots with Tops On
Filet Mignon: Seared Filet Mignon with Roasted Garlic over Whipped Sweet Potatoes
Sesame Seared Salmon: Fresh Sesame Seared Salmon over Cucumber Fennel Salad
Fried Green Tomatoes: Fried Green Tomato topped with Homemade Shrimp Remoulade
Mini Beef Sliders: Mini Sliders with Aged Cheddar, Applewood Smoked Bacon and Horseradish Aioli
Served with Shoe-String Truffle Fries
Mini Tamale: Beef Tamale Topped with Chili Aioli and Served on Corn Husks with Fresh Black Bean and Roasted Corn Salsa
Duck & Manchego Flan: Sugarcane Cured and Smoked Duck on Manchego Flan with Mayhaw Glaze and Toasted Pecans
BBQ Shrimp: New Orleans Style BBQ Shrimp atop Kettle Roasted Sweet Potato Tart
Beef Wellington: Mini Beef Wellingtons topped with Warm Demi served with Blanched Haricot Verts
Cochon de Lait Cobbler: Layers of Slow Roasted & Smoked Pork with Braised Mustard Greens, Kettle Roasted Sweet
Potatoes and Cornbread Crumble
Flank Steak: Garlic Marinated and Grilled Flank Steak topped with Chimichurri Sauce Served with Herbed Cous Cous
Sage Chicken: Praline Paneed Chicken with Fresh Sage over bed of Garlic Mashed Potatoes with Gorgonzola Cream
French Onion Soup: Classic French Onion Soup served in Demitasse Cups with Gruyere Crouton
Peach & Prosciutto Flat Bread: Served with Gorgonzola, Rosemary & Asiago Cheese
Shrimp Martini: Boiled & Spiced Louisiana Gulf Shrimp served in Martini Glass with Horseradish Scented Gazpacho,
Avocado (in season) and Baby Greens
Duck Confit Sliders with Asian Slaw and Hoisin Sauce
Garlic Roasted Pork Tenderloin with Cilantro Hominy and Red Wine-Shallot Demi
Redfish Tacos with Jicama Slaw, Lime Crème Fresh and Roasted Corn
Coq au Vin: Braised Chicken with Red Wine, Mushrooms and Onions over Crunchy French Bread
Beef Tenderloin Tournedos with Bleu Cheese Crust, Wild Mushrooms and Port Wine Sauce over Au-Gratin Potatoes
Baked Lobster Mac & Cheese
Truffle French Fries fried in Duck Fat
Cuban “Wrap”
Prices quoted INCLUDE: Disposable Plates & Utensils, Paper Napkins for Buffet and/or Bar, Set-Up and Clean-Up, Overlays/Runners/Sashes for Décor on Food and/or bar Tables from our current inventory, Cake Cutting and Serving, To-Go Totes packed for Bride & Groom, Buffet Décor based on our current inventory, All serving utensils, chafers, platters, etc. Diagrams and layouts of venue; Vendor coordination
Prices quoted DO NOT INCLUDE: Applicable Tax, 22% Gratuity, $250 Fee for Chef to Fry on-site, Mobile Kitchen Fee $600 (if needed).
Glass or Porcelain Plates, Bowls & Spoons, Upgrade for Barware (see your catering Manager),
Labor Charges for Carving Station or Add’l Services
Menus Listed here are meant to be suggestion, only. They can be for Weddings, Rehearsal Dinner, Holiday Parties, Corporate Events, Galas, etc.
Feel Free to Mix and Match or call 225-907-4429 for pricing info.
BAR PRICING:
Packages are based on 3 hour reception- longer events will be subject to additional pricing/fees
Beer & Wine Only : (Custom packages available upon request)
2 Domestic & 1 Craft/Import Beer
House Wines: Chardonnay, Sauvignon Blanc or Pinot Grigio (choose 1)
Merlot, Cabernet Sauvignon or Pinot Noir (choose 1)
Includes Lemonade, Iced Water, Ice, Beverage Napkins, Appropriate Condiments, etc.
Add Sodas @ $1.50 per person
Premium Brand Bar: (Custom packages available upon request)
Premium Brands Include:
Jack Daniel's, Makers Mark, Crown, Old Charter
Dewar’s Scotch or Chivas Scotch
Beefeater’s Gin, Tangueray Gin
Tito's Vodka, Absolute, Grey Goose
Bacardi Rum, Captain Morgan Rum, Flor de Cana Rum
Includes Beer & Wine as noted above plus STANDARD mixers, condiments: Coke, Diet Coke, Sprite, Tonic, Soda, Cranberry, OJ, Oranges, Limes, Lemons, Olives, Cherries, Simple Syrup, Bitters
Add Champagne @ $2.00 per person
Add Specialty Drinks @ $3.00 per person (price may vary pending liquors/mixers needed)
Other options – Red Bull, LaCroix, Crystal Ice, Bottled Sodas (coke, rootbeer, etc.)
***Ask your catering manager for ideas to make your party outstanding!***
***Ask about our Smoked Cocktails ***
Sample Specialty Drinks:
Watermelon Lemonade Martinis, Brandy-Steeped Pomegranate Seeds in Champagne, Sparkling Galliano,
Champagne with Elderflower Syrup and Fresh Berries, Chef-Made Apple Cider spiked with Whiskey,
Café au Lait spiked with Butterscotch Schnapps, Raspberry Vodka Lemonade Cocktail,
Sweet Tea Vodka served in Mason Jars with Striped Straw, Lemon Wheel & Mint Leaves,
Champagne (or Sparkling Water) with Peach Slice and Fresh Rosemary, Sangria, Bloody Mary Bar,
Vodka Bar,
Mint Juleps in Silver Cups, Pomegranate Mojitos
Ponchatoula Strawberry Beer Cocktail
Lemonade and Vodka with fresh Strawberries, Strawberry Sour, Ponchatoula Kiss-Bourbon,
Strawberry Julep (like a mint julep w strawberries),
Strawberry Bourbon Lemonade, June Sparkler, Diamond Fizz, Southern Bubbles…
and the list can go on and on and on!
Please note that all contracts, Event Orders and proposals are valid for 14 days from date of origin.
After 14 days, Heirloom Cuisine is no longer able to guarantee pricing or availability without written confirmation from client.
Heirloom Cuisine reserves the right to impose minimum food & beverage requirements.
