gumbo Creole Pecan Pie  

 

Great American Food . . .
In the New Orleans Manner
   

    Below is a basic catering menu. Our cafe menu can be seen here: Cafe Menu page.

    All prices below are for one gallon, not including tax or delivery fees (if applicable). Due to California tax law we are obligated to charge sales tax on catering.

    Larger Catering requests usually need one week's notice, but please check as we may be able to accomodate them with less notice.

    The majority of our "catering" we do, and the pricing we show is for "family style" or buffet style trays of food. If you need traditional, full service catering we may be able to provide that for an additional cost. If your business is close enough we may be able to deliver at no charge.

    Due to the small size of our kitchen, and the volume of business in our cafe we are limited to caterings of approximately 50 guests or fewer, or 4 to 5 gallons of food.
    Keep in mind however that if your group has fewer than 15 people you have the option to order "individually" off the menu.

    We are working on creating some "set" menus to make it more simple to decide what to order. In addition we've found that the per person price for our caterings start around $15 per person.

    A gallon is approximately 8 entree portions of the main dishes, or 8 bowls of either soup

    Caesar Salad $2 per person
    Romaine lettuce tossed with our house-made traditional Caesar dressing, with house-made garlic croutons and shaved Parmesan cheese.

    Cajun Jambalaya $50
    A spicy rice dish of smoked chicken, Andouille sausage and Tasso (Cajun smoked ham) with caramelized onions, celery, and bell pepper. Includes a side of our house-made sauce piquant.

    Creole Jambalaya $60
    Shrimp and crawfish sauteed with a splash of Creole tomato sauce then tossed with rice, smoked chicken, spicy Andouille sausage and Tasso with caramelized onions, celery, and bell pepper.

    Red Beans & Rice with Andouille Sausage $50

    Chicken Creola $50
    A great variation on a New Orleans classic of sautéed chicken in a light Creole tomato sauce with peas and mushrooms tossed with rotelli pasta and topped with parmesan cheese.

    Shrimp Creola $55
    Our version of a New Orleans classic of sautéed shrimp in a light Creole tomato sauce with peas and mushrooms, all tossed with rotelli pasta.
    This dish can also be made with rice instead of Pasta, but we feel that for catering pasta is a nicer choice.

    Crawfish Etoufee $75
    Crawfish tail meat slow cooked with onions, bell peppers, and celery, with spicy Cajun seasonings, garlic, and herbs. Served over rice.

    Louisiana Chicken $64
    Chicken breast pieces sautéed in garlic, with mushrooms and peas. In a moderately spicy Tasso cream sauce, all tossed with rotelli pasta and topped with parmesan cheese.
    This dish can also be made with rice instead of Pasta, but we feel that for catering pasta is a nicer choice.

    Seafood Gumbo $60
    A New Orleans classic spicy soup with shrimp, crab, crawfish, Andouille sausage, and okra in a dark roux with seafood stock.

    Seafood Bisque $60
    Shrimp, crab, crawfish, and corn in a light tomato cream based soup with a splash of sherry.

    Mardi Gras Pasta $60
    A Shrimp, Crawfish, and mushrooms in a Creole tomato cream sauce, tossed with pasta. Topped with capers and parmesan cheese.

    Bread Pudding $65
    Creamy egg custard baked with French bread and topped with a white chocolate Frangelico sauce and toasted pecans.

     

    Creole Pecan Pie $21/whole pie (8 slices)
    A richer version of pecan pie with a thin layer of cheesecake on the bottom, and a layer of pecan pie on top.

    Jalapeno Cornbread Muffins, 50 cents each

    The Boiled Crawfish season is typically February until June