The Cajun/Creole/Low Country Menu

This menu is made up of my family favorites that I have been cooking since I was a kid. My mom, Kathryn, and my grandmother, Claudine, inspire this menu. There is lots of room to customize this selection, so just let us know what you want and we’ll go from there.


Choose: 4 Apps and 6 Buffet items.

Appetizers.

Augusta Style Pimento Cheese…Served open-faced on Croustade, Pickled Cucumber Slices.

Mini Cajun Hot Links, Broiled and Skewered with a Cooling Buttermilk and Parsley Dipping Sauce.

“The Raw Bar”
Fresh Icy Cold Oysters, Cooked Shrimp, Tabasco, Cocktail Chile Sauce, Lemons Etc.
We can also add Sashimi items to this...a popular feature brought about by our Sous Trevors Japanese heritage....+$ Market Price. ASK FOR PRICE.

Skewered House Cured Pork Belly...Crispy, Drizzled with Louisiana BBQ Sauce.

Wild Duck Pate and Pickled Turnips served on Croustade with a little Hot Pepper Jam.

Downhome Deviled Egg garnished with Crawfish, Capers and Scallions

“Hushpuppies”
A Crispy Fried Creole Corn Fritter, served with Spicy Ceyenne Pepper Aioli.

Fried Okra...
The Essential Southern Treat.
Served with a Family Recipe Sauce affectionately known as
“Alabama Sunshine” it has Lemon Juice, Tabasco, Tupelo Honey and Touch of Sumac.

Beer Battered Gulf Shrimp, Skewered and Served with Hot Chile Tar Tar.

Buffet Items.

Southern Fried Chicken, this is a medium thickness batter with traditional seasonings.

Some Spicy~Some Not.

Add Deep Fried Semi-Bonless Whole Fish.
We usually go for a Rock Cod or Small Ling Here, Branzino and Tai Snappers also work....+$10 pp.
We have two Fryers that can cook 4 at a time. Usually we get everything else out and then bring these out family style
This Fish can also be “Blackened”….coated in Cajun Spice and Butter then tossed on a white hot cast iron platter.

Add Chicken Fried or Spicy Grilled Sirloin Steaks...+$2.50pp

Add Chicken Fried or Spicy Grilled Pork Loin Chops...+$2.50pp

For Buffets these Combos get Served on Huge Warm Steel Griddles with an Assortment of Housemade Sauces on the side.

•Tabasco Honey.
•Lemon Honey.
•Creole BBQ.
•Traditional Buffalo.
•Caribbean Fire.
•Cayenne Vinegar.

Sticky Buttered Short-Grain Rice and Proper Southern Cream Gravy.
(This can also be mashed potatoes, though it is a Blasphemy)

Low Country Barbecued Shrimp on White Grits with Lemons and Sweet Pepper Sauce.

Red Beans and Rice, slow cooked and Seasoned with Mild Peppers and Lime Juice.
(Add Grilled Chaurice Sausage and Bearnaise for Authentic “Tchapatoullas” +$2.00pp)

“Fe-Lay Gumbo”
Definitive Cajun Stew with Gulf Shrimp, Andouille Sausage and Wild Boar and Duck.

“Etouffee”
Tender Braised Farm Pork with Mild Creole Sauce, Crawfish Meat, Corn Purée and Sweet Herbs.

“Jambalaya”
Louisiana Style Chicken and Rice.
Fresh Tomatoes, Chunks of Country Ham, Garlic and the Holy Trinity, Peppers~Onions~Celery.
Cooked Together and Served with Farmers Cheese and Parsley.

Mashed Beauregard Yams with Sweet Butter, Brown Sugar and Buttermilk.

Candied Garnet Yams with Caramelized Sugar, Sweet Butter and Toasted Pecans.

Fresh Okra Stewed with Tomatoes. Slow Cooked with the Holy Trinity (peppers, onions & celery) and served with sticky short-grain rice.

Fried Green Tomatoes atop Rocket Lettuce and Shaved Bermuda Onions with Hobbs Bacon Rouille.

Garden Cucumber and Lettuce Salad with Radishes, Carrots, Cabbage and Cauliflower,
Sweet Creamy Cider Dressing.

Chef Pete’s “Summer Corn Pudding”
Almost Soufflé with Sweet Natural Corn and Cheddar.

Country Buttermilk Biscuits.
Served with Whipped Honey Butter.

“Hot Water” Cornbread.
Soft and Sweet, with a touch of Green Chili.

Over 50 guests $60pp for food.
Under 50 guests -Contact us for price.

SPECIAL PRICING FOR PLATED OR FAMILY STYLE MENU AVAILABLE.

Staff, $375 per server for the day.

INCLUDED:

Mobile Kitchen, if needed. Buffet Serving and Cooking Equipment. Plates, Silverware, Napkins. Water Glass, Wine Glass. Cake Service, compostable.