Passed Hor d'Oeuvres

Shredded Barbeque Chicken
On a mini cornbread muffin topped with Sazerac Rye BBQ sauce

Cochon Egg Roll
Our own slow smoked pork wrapped in an eggroll served with
Sazarac Rye BBQ sauce and a dollop of homemade Cole slaw

Shrimp, Mirliton and Avocado Ceviche
Gulf Shrimp, cubed mirliton and avocado tossed in fresh lime juice and diced red onion
(Gluten Free, Dairy Free)

Fleur de Lis Crab Cakes
Fresh lump crab cakes tossed with a delicious blend of spices and herbs, lightly panko crusted,
fried and served with jalapeño remoulade

Sweet Potato Crusted Shrimp
Gulf shrimp crusted with shredded sweet potatoes, fried and served with cinnamon crème fraiche

Shrimp Remoulade Canapés
Shrimp with a classic New Orleans Remoulade sauce, served on a cucumber round
(Gluten Free)

Pecan Crusted Chicken
Tender cuts of chicken breast crusted with Bergeron Pecans and drizzled with pepper jelly

Seared Tuna on a Crisp Wonton Chip
With a ginger glaze
(Dairy Free)

Louisiana Crab or Crawfish Beignets
Savory beignet with crab meat or crawfish served with Ravigote Sauce

Chicken Confit Bruschetta
Shredded confit of chicken with sautéed apples and onions, topped with a sliver of brie cheese
On a baguette crostini

Mini Louisiana Cochon Tacos
Shredded Pulled Pork tossed in a Sazarac Rye BBQ sauce topped with a house made coleslaw

Crab Cupcakes
Fresh crab with a delicious blend of spices and herbs, panko crusted, and served with jalapeño remoulade

Herb Crusted Lamb Chops
Bone in lamb chops, rubbed with olive oil, fresh garlic, thyme, basil, oregano and marjoram, cooked medium
(Gluten Free)

Steen’s Marinated Beef
Thinly sliced beef marinated in Steen’s cane syrup and served in a Lettuce cup
(Gluten Free)

Asian Sesame Chicken Salad
Served on a crispy wonton chip

Smoked Salmon Mousse
Served in a savory mini cone with a dill cream cheese

Angels on Horseback
Bacon wrapped dry pack sea scallops with a sesame ginger glaze
(Gluten Free, Dairy Free)

Louisiana Spring Rolls
Andouille sausage, Tasso and vegetables wrapped in a thin wrapper and deep fried
Served with a sweet chili-ginger dipping sauce

New Orleans Fried Chicken & Waffles
Delicious deep fried slices of tender chicken served atop a mini waffle with Steen’s butter

Pulled Pork on a Mini Cornbread Muffin
Topped with caramelized onions

Buffalo Oyster Bites
Flash fried oysters tossed in classic buffalo sauce and honey
Served on a celery spear and finished with a blue cheese drizzle

Mini Fish Tacos
Grilled gulf fish tossed in lime, cumin, diced tomatoes and a cilantro drizzle
(Gluten Free)

Bacon Wrapped Cauliflower “Tot”
With Sazarac BBQ Sauce

Fleur de Lis Crab Cake Sliders
Lump crab cakes tossed with a delicious blend of spices and herbs, lightly panko crusted and fried
Served with jalapeño remoulade on a house made roll

Award Winning Devils on Horseback
Medjool dates stuffed with Spanish chorizo and wrapped in Applewood smoked bacon
(Gluten Free)

Mini Natchitoches Meat Pies
Steeped in central Louisiana tradition, these miniature hand pies are filled with a mix of chicken or beef, onions, celery, garlic and peppers, seasoned with Cajun spices and fried to perfection

Duck Confit Bruschetta
Shredded confit of duck with sautéed apples and onions, topped with a sliver of brie cheese
On a baguette crostino

Bayou Potatoes
With crème fraiche and local caviar

Fried Green Tomato
Topped with fried shrimp or soft shell crab, tossed in a New Orleans style Ravigote

Seared Tuna BLT
Seared Tuna on a crostini with bacon mayo, shredded romaine and an oven roasted cherry tomato

Chicken Tostada
Pulled chicken seasoned with chipotle and adobo with queso blanco and mango salsa on a
house made crispy tortilla round
(Gluten Free)

Bison Patty Melt
Pan seared ground bison topped with a mix of brie and smoked Gouda cheeses, topped
with sweet onions on a brioche toast point

Ahi Tuna Poke
Served in a savory mini cone with wasabi crème fraiche

Vegetarian Passed Hors d'Oeuvres

Caponata and Feta Cheese on a Croustade
A savory blend of eggplant, olives, peppers, capers, garlic and tomato
Served on a croustade with crumbled feta cheese and basil

Herbed Polenta Cake
Topped with mushroom ragout

Tomato and Ricotta Canapé
Zucchini rounds topped with blended ricotta, parmesan tomatoes and fresh basil, topped with bread crumbs

Savory Mushroom Bread Pudding
With mushroom ragout

Creole Tomato and Gruyere Mini Tarts
Diced creole tomatoes in a puff pastry shell, topped with creamy gruyere and caramelized onions

Molly’s Fried Macaroni and Cheese Balls
Aged Cheddar, Parmesan and Asiago with macaroni rolled into a ball and deep fried

Camembert Cheese Covered Grapes
Rolled in toasted pecans
(Gluten Free)

Hummus Zucchini Canapé
Chef Noah’s rustic hummus on a zucchini round, garnished with ground sumac and a parsley sprig (Vegetarian, Vegan, Dairy Free and Gluten Free)

Maritza's Tostones
Honduran style fried plantain topped with egg, avocado, lime and cilantro
(Gluten Free)

Vegan Pies
These miniature hand pies are filled with vegetables, onions, celery, garlic and peppers,
Seasoned with Cajun spices and fried to perfection