New Orleans Catering: A Vintage New Orleans Wedding

This wedding is very near and dear to our hearts. Our own team member Greta, made a lovely bride as she married Jason at Mardi Gras World's Grand Oaks Mansion. Greta combined her southern heritage with her love for DIY and added a touch of our beloved New Orleans to create this

Vintage Southern DIY Wedding!

Hand Passed Hors D'Oeuvres

Passed By Butlers In Traditional French Waiter Uniforms

Grilled Fillet of Tuna
Fresh gulf yellow fin tuna, marinated in fresh squeezed fruit juices and char-grilled medium rare on site

Petite Crab Cakes Bearnaise

Local crab and aromatic vegetables, fried in a crunchy breadcrumb coating, and served with our savory Béarnaise sauce for dipping

Marinated Petite Rib Eyes

Bite size tender rib eye steaks, marinated in oils and spices and sauteed on site in a hot buttered iron skillet

Sesame Green Beans Tempura

Fresh green beans, in a sesame and beer tempura, served with soy sauce for dipping

Pita Toast with Wild Mushrooms

Wild mushrooms, shallots, and fresh thyme in a wine and cream reduction, served on toasted pita wedges topped with fresh grated Parmesan and Manchego cheeses.

Cocktail Buffet Presentation

Artfully Arranged

Crawfish Ravigote with Mushrooms En Croustade

Earthy Shitake &white mushrooms with fresh crawfish tails in a velvety brandy cream sauce. Served with Gorgonzola encrusted french bread rounds for spooning.

Baked Brie with Apple Pecan Sauce

Creamy Brie cheese wrapped in pastry and baked to a golden brown, smothered with apples and pecans in a brown sugar sauce.

Chilled Asparagus with Champagne Vinaigrette

Fresh bright asparagus steamed tender crisp, drizzled with a luscious and tangy champagne vinaigrette

Assorted Olive Display

A variety of assorted olives including Grabers, Black, Stuffed Green & Kalamatta

Raw Oyster Bar

Raw oysters, freshly shucked and presented in a pirogue of ice. With cocktail sauce, lemons, and the traditional condiments.

Soup & Salad Station

Served at the station by a uniformed chef

Isidore Salad

Ice cold iceberg, romaine and green leaf lettuces, with apples, pecans, Gorgonzola crumbles, toasted pine nuts, and red grapes. Tossed with a traditional French Vinaigrette

Duck & Andouille Gumbo

Succulent duck breast and Louisiana smoked Andouille sausage simmered with duck stock, vegetables, and aromatics into a unique and rich local flavor. Served in a Brulot cup for sipping.

Chef Station

Served at the station by a uniformed chef

Shrimp Napoleon with Fried Eggplant & Grits

Buttery gulf shrimp in a luxurious cream sauce with mushrooms, garlic and artichoke hearts, served over your choice of thinly sliced fried eggplant rounds or creamy southern grits.

Cheese Stuffed Ravioli with Sun Dried Tomato, Mushroom & Tasso Cream

Fresh cheese ravioli cradled in a cream reduction with smoky Tasso, earthy mushrooms, tangy sun dried tomatoes, and soft Marscapone cheese