| Reception Banquet Menu | |
| Hot Items (Served in Chafing Dishes) | |
| Beef Tips with Peppers and Onions | $ 110.00 |
| Glazed Ham with Pineapple and Cloves | $ 65.00 |
| Corned Beef & Cabbage | $ 80.00 |
| Pork Tenderloin with Spiced Pecans | $ 90.00 |
| Stuffed Pork Chop 10oz. (10 pcs) | $ 120.00 |
| Grillades and Grits (1/2 pan of each) | $ 85.00 |
| Venison Chili with Cornbread | $ 85.00 |
| Brocioloni | $ 85.00 |
| Catfish Court-Bouillon | $ 80.00 |
| Shrimp Creole | $ 145.00 |
| Stuffed Shrimp (50 pcs) | $ 200.00 |
| Stuffed Crab (25 pcs) | $ 200.00 |
| BBQ Shrimp (3 lbs) | $ 65.00 |
| Crawfish Etouffee | $ 160.00 |
| Chicken with Peanut Sauce | $ 110.00 |
| Stuffed Quail (15 pcs.) | $ 150.00 |
| Chicken Parmesan | $ 85.00 |
| Lasagna (Meat) | $ 100.00 |
| Lasagna (Vegetable) | $ 95.00 |
| Mashed Potatoes | $ 55.00 |
| Jambalaya (Cajun or Creole) | $ 110.00 |
| Paella | $ 90.00 |
| Eggplant Parmesan | $ 85.00 |
| Corn Maque Choux | $ 55.00 |
| Vegetable Medley | $ 55.00 |
| Crab Cakes (25 pcs) | $ 200.00 |
| Wild Dirty Rice | $ 70.00 |
| Potatoes Loyonaise | $ 55.00 |
| Grilled Vegetable Platter | $ 75.00 |
| Shrimp Etouffee | $ 145.00 |
| Chicken Alfredo Prima Vera | $ 110.00 |
| Pork Tenderloin in a Plantation Cane Sauce | $ 100.00 |
| Fish en Pappilotte (12 pcs) | $ 120.00 |
| Stuffed Filet of Beef (Boursin Cheese or Oysters) | $ 160.00 |
| Hot Hors D'oeuvres | |
| Chicken, Beef, Lamb, or Pork En Brochette (100 pcs) | $ 120.00 |
| Grilled Andouille with Creole Mustard (100 pcs) | $ 80.00 |
| Rumaki (50 pcs) | $ 65.00 |
| Cajun Meat Balls (100 pcs) | $ 80.00 |
| Lamb Lollipops (50 pcs) | $ 205.00 |
| Mini Filet Mignon (50 pcs) | $ 175.00 |
| Stuffed Shrimp (50 pcs) | $ 150.00 |
| Oyster En Brochette (50 pcs) | $ 125.00 |
| Shrimp En Brochette (50 pcs) | $ 150.00 |
| Fried Crab Fingers with Tarter Sauce (100 pcs) | $ 130.00 |
| Crawfish Pies (50 pcs) | $ 85.00 |
| Oyster Patties (50 pcs) | $ 75.00 |
| Crawfish Balls (50 pcs) | $ 85.00 |
| Crab Balls (50 pcs) | $ 125.00 |
| Fried Alligator (4 lb) | $ 80.00 |
| Fried Catfish (5 lb) | $ 80.00 |
| Fried Shrimp (3 lb) | $ 80.00 |
| Oyster Rockefeller (50 pcs) | $ 125.00 |
| Oyster Bienville (50 pcs) | $ 125.00 |
| Crawfish Eggrolls (25 pcs) | $ 75.00 |
| Coconut Shrimp (50 pcs) | $ 125.00 |
| Scallops En Brochette (50 pcs) | $ 125.00 |
| Crab Cakes (50 pcs) | $ 175.00 |
| Crawfish Cakes (50 pcs) | $ 125.00 |
| Fried Chicken Drumettes (100 pcs) | $ 80.00 |
| Eggplant and Tasso Stuffed Mushroom (50 pcs) | $ 65.00 |
| Fried Okra (200 pcs) | $ 55.00 |
| Fried Bell Pepper Rings (200 pcs) | $ 55.00 |
| Fried Eggplant (100 pcs) | $ 80.00 |
| Crab Dip (1/2 gal) | $ 125.00 |
| Spinach and Artichoke Dip (1/2 gal) | $ 55.00 |
| Lobster Dip (1/2 gal) | $ 175.00 |
| Chicken Roulade (50 pcs) | $ 90.00 |
| Scallops Wrapped in Bacon (50 pcs) | $ 125.00 |
| Cold Hors D'oeuvres | |
| Goose Liver Paté on Focaccia (100 pcs) | $ 150.00 |
| Hog Head Cheese with Stone Wheat Crackers (100 pcs) | $ 80.00 |
| Endives with Shrimp and Thai Remoulade (100 pcs) | $ 160.00 |
| Smoked Trout on Cucumber Rounds (100 pcs) | $ 140.00 |
| Salmon Pin Wheels (100 pcs) | $ 160.00 |
| Shrimp Mold | $ 120.00 |
| Celery Stuffed with Crawfish Mousse (100 pcs) | $ 80.00 |
| Deviled Eggs (100 pcs) | $ 85.00 |
| New Potato Stuffed with Sour Cream and Topped with Caviar (100 pcs) | $ 125.00 |
| Asparagus, Bleu Cheese, Spread Pecans/ on Toast Points (50 pcs) | $ 80.00 |
| Stuffed Cherry Tomatoes (100 pcs) | $ 110.00 |
| Eggplant Caponata on Grilled Bruschetta (100 pcs) | $ 110.00 |
| Spinach Dip (1/2 gal) | $ 55.00 |
| Onion Dip (1/2 gal) | $ 55.00 |
| Salsa Dip (1/2 gal) (Reja, Black Bean, Corn & Verde) | $ 55.00 |
| Homemade Mozzarella, Prosciutto, Fresh Basil Roulade | $ 75.00 |
| Stuffed Artichoke Leaves (50 pcs) | $ 65.00 |
| Stuffed Artichoke Hearts (50 pcs) | $ 85.00 |
| Crabmeat Ravigote on Endive (50 pcs) | $ 110.00 |
| Duck Confit in Tortilla (50 pcs) | $ 90.00 |
| Finger Sandwiches | |
| Mini Chicken Muffalettas (50 pcs) | $ 75.00 |
| Mini Muffalettas (50 pcs) | $ 75.00 |
| Assorted Meats (Ham, Turkey, Beef) (50pcs) | $ 55.00 |
| Assorted Spreads (Egg Salad, Tuna Salad, Deviled Ham) (50 pcs) | $ 50.00 |
| Assorted Cheese (American, Smoked Gouda, Swiss) (50 pcs) | $ 50.00 |
| Strawberry with a Walnut, Berry Cream Cheese Spread on Rye (50 pcs) | $ 55.00 |
| Spinach, Mushroom, Tomato with a Watercrest, Bacon Cream Cheese Spread on Wheat (50 pcs) |
$ 65.00 |
| Mini Po Boys (50 pcs) | $ 75.00 |
| Rolls | |
| Vegetarian Rice Rolls (50 pcs) | $ 75.00 |
| Tuna Rice Rolls (50 pcs) | $ 90.00 |
| Crawfish Rice Rolls (50 pcs) | $ 90.00 |
| Gingered Beef in Rice Paper Rolls (50 pcs) | $ 75.00 |
| Crawfish/Vegetable in Rice Paper Rolls (50 pcs) | $ 75.00 |
| Mexican Burrito Rolls (50 pcs) | $ 65.00 |
| Pasta (served in Chafing Dishes) | |
| Crawfish Maque Choux with Pasta | $ 160.00 |
| Pasta Primavera | $ 110.00 |
| Shrimp & Tasso Pasta | $ 110.00 |
| Fettuccine Porto Fino | $ 95.00 |
| Salad/Pasta & Omelet Stations (pricing upon selections) | |
| Station Cost: Salad: $1.50 per person (lettuce, tomato, cucumber, cheese) plus selections Pasta: $3.00 per person (pasta & sauce) plus selections Omelet: $3.00 per person (vegetable, cheese) plus selections Pasta Selections: (Choose One) Pasta Sauce Selections: (Choose One) Additional Item Selections: Vegetable Selections: (Add .50 each) Cheese Selections: (Add $1.00 each) Nut Selections: (Add $1.00 each) |
|
| Brunch Items 15 Pieces Per Pan |
|
| Eggs Benedict Toasted English Muffin topped with Canadian Bacon, Poached Eggs and a Hollandaise Sauce |
$ 125.00 |
| Eggs Sardou Steamed Artichoke Heart Bottoms filled with a Herbsaint laced Creamed Spinach topped with Poached Eggs and a Hollaindaise Sauce |
$ 135.00 |
| Eggs Lafitte Smoked Salmon or Smoked Trout and Poached Eggs with a Lemon Dill Hollandaise on an English Muffin |
$ 150.00 |
| Eggs Plaquemine Fried Oysters atop Poached Eggs and a traditional Hollaindaise on an English Muffin |
$ 135.00 |
| Eggs Mediterranean Grilled Portobello Mushrooms and Cilantro topped by Poached Eggs with a Veal Demi Glace on an English Muffin |
$ 130.00 |
| Eggs Pontchatrain Paneed Eggplant Medallions topped with Jumbo Lump Crab Cakes, Poached Eggs and a Dark Creole Tomato Sauce |
$ 165.00 |
| Veal Grillades and Grits Rounds of Veal prepared in a Dark Creole Tomato Sauce |
$ 135.00 |
| Carving Station Accompanied by Assorted Breads and Condiments |
|
| Steamship Round (65 lbs avg.) | $ 375.00 |
| Top Round (20 - 24 lbs) | $ 175.00 |
| Brisket (8 lbs avg.) | $ 160.00 |
| Pork Loin (10 - 12 lbs) | $ 125.00 |
| Rib Eye (10 - 12 lbs) | $ 160.00 |
| Ham (10 - 12 lbs) | $ 75.00 |
| Leg of Lamb (7 - 9 lbs) | $ 145.00 |
| Smoked Beef Tenderloin (5 - 7 lbs) | $ 160.00 |
| Turkey Breast (Bone In) (8 - 10 lbs) | $ 75.00 |
| Ménage à Trois (Turkey, Duck, Chicken, Stuffing) (16 - 18 lbs) | $ 110.00 |
| Cochon De Lait (pan) | $ 90.00 |
| Stuffed Beef Tenderloin (Bourson Cheese or Oysters) | $ 175.00 |
| Miscellaneous Trays | |
| Pate` Tray | $ 160.00 |
| Assorted Smoked Seafood Tray | $ 160.00 |
| Shrimp Boat, Oyster Boat, Crawfish Boat | Market Price |
| Oysters on the Half Shell (Shucker, extra $40.00) | Market Price |
| Boiled Shrimp (per lb) | Market Price |
| Marinated Crab Claws | Market Price |
| Salmon Board (Smoked, Cured, or Whole Poached) | Market Price |
| Baked Brie with Apricot Sauce (Wheel) | $ 125.00 |
| Fruit Tray | $ 80.00 |
| International and Domestic Cheese Tray | $ 100.00 |
| Eggplant Mum | $ 18.00 |
| Soups | |
| Turtle Soup (1 gal) | $ 45.00 |
| Corn and Crab Soup (1 gal) | $ 75.00 |
| Broccoli and Crab Soup (1 gal) | $ 75.00 |
| Shrimp Bisque (1 gal) | $ 60.00 |
| Lobster Bisque (1 gal) | $ 45.00 |
| Oyster Rockefeller Soup (1 gal) | $ 45.00 |
| Crawfish Bisque (1 gal) | $ 60.00 |
| Broccoli and Crawfish Soup (1 gal) | $ 60.00 |
| Gumbo (Seafood; Chicken; Chicken Andouille; Duck; Z-Herbs, Goose; Andouille; Rabbit; Quail) (1 gal) |
$ 45.00 |
| Tomato Basil Bisque (1 gal) | $ 45.00 |
| Vichyssoise (1 gal) | $ 45.00 |
| Potato Leek Soup (1 gal) | $ 45.00 |
| Gazpacho (1 gal) | $ 45.00 |
| Chilled Avocado Soup (1 gal) | $ 45.00 |
| Snack Trays | |
| Vegetables | $ 80.00 |
| Assorted Pickled Vegetables | $ 95.00 |
| Wasabi Peas (per lb) | $ 20.00 |
| Almonds (per lb) | $ 12.00 |
| Cashews (per lb) | $ 16.00 |
| Macadamias (per lb) | $ 30.00 |
| Pistachios (per lb) | $ 20.00 |
| Mixed Nuts (per lb) | $ 20.00 |
| Green Olives (per lb) | $ 12.00 |
| Black Olives (per lb) | $ 12.00 |
| Cajun Snack Mix (per lb) | $ 18.00 |
| Starlight Mints (per lb) | $ 16.00 |
| Pillow Mints (per lb) | $ 16.00 |
| Chocolate Wafers (per doz) | $ 20.00 |
| Cracklin | |
| Desserts | |
| Mini Fruit Tarts (per doz) | $ 15.00 |
| Mini Lemon Tart (per doz) | $ 15.00 |
| Mini Pecan Pie (per doz) | $ 15.00 |
| Mini Chocolate Mousse (per doz) with Raspberry or Strawberry Coulis |
$ 15.00 |
| Mini Swans (per doz) | $ 15.00 |
| Mini Cream Puffs (per doz) | $ 15.00 |
| Mini Cream Horns (per doz) | $ 15.00 |
| Mini Eclairs (per doz) Chocolate or Praline | $ 15.00 |
| Napoleon (per doz) Plain or Strawberry | $ 18.00 |
| Chocolate Covered Strawberries (per doz) | $ 18.00 |
| Candied Fruit (per doz) (Pineapple or Orange) | $ 24.00 |
| Petit Fours (per doz) | $ 15.00 |
| Rum Balls (per doz) | $ 15.00 |
| Bourbon Balls (per doz) | $ 15.00 |
| Amaretto Balls (per doz) | $ 15.00 |
| Cookies (per doz) (Peanut, Oatmeal Raisin, Brownies, Macadamia White Chocolate) |
$ 18.00 |
| French Custard White Chocolate Bread Pudding (1/2 pan) | $ 40.00 |
| Cobbler (1/2 pan) | $ 40.00 |
| Cakes | |
| Mediterranean Fresh Fruit Layered Cake | $ 65.00 |
| St. Honoré | $ 65.00 |
| Crocanbouch (17") | $ 75.00 |
| Cheese Cake | $ 48.00 |
| Flourless Chocolate Cake | $ 48.00 |
Special Occasion Cakes: Wedding, Birthday, Anniversary, Etc. (Priced upon request) Ice Sculptures Available Dinner and Lunch Banquet Menus Available Prices subject to 9.5% Tax and 18% Gratuity All prices listed for on-site Banquets. Off-site Banquets have additional personnel charges. |
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©2005, Famous Chefs, LLC • All Rights Reserved
2100 St. Charles Avenue • New Orleans, LA, USA 70130
Culinary Institute cooking school of New Orleans
E-Mail us at cino@culinaryinstituteneworleans.com