Delish  +  Nola 
Catering    |    Chef Services   |    Design   |   Event Coordination 

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F E B R U A R Y     |    M A R C H
 P R O M O T I O N A L     M E N U 

 
 | Cheese Boards + 3 Course |

C O C K T A I L  H O U R 
Cheese and Charcuterie Display with balsamic grapes, candied pecans and pickled okra

S A L A D 

“BLEU” ROMAINE Salad with praline bacon, Danish bleu crumble, candied pecans and bleu cheese dressing 


E N T R E E

ALLIGATOR STUFFED CORNISH HEN over seafood rice with roasted grilled okra


D E S S E R T
RED VELVET DOBERGE Chocolate Chicory, Dulce de Leche 


$50.50 per person

| 4 Course |
S O U P 
CRAWFISH BISQUE stuffed crawfish heads in a deep creole roux with sautéed crawfish tails, onions, bell peppers and tomatoes served with white rice 

T A P A

ROASTED BRUSSELS with a wasabi aioli 


E N T R E E

Guest choice of

STEAK AND FRITES: peppercorn crusted Skirt steak, mushroom ragu, Truffle Parmesan fries 

-or-

BLACKENED CATCH OF THE WEEK PONTCHARTRAIN Cajun dirty rice, fingerlings, mushrooms, charred tomatoes with a seafood cream sauce 


D E S S E R T

BANANAS FOSTER BREAD PUDDING with a Buttered Rum Sauce and vanilla bean ice cream 


  $62.50 per person*