Tibby's New Orleans Kitchen
Add Some Jazz To You Affair
Not everyone remembers the playlist

Everyone remembers
the food.

For over a decade, Tibby’s New Orleans Kitchen has brought bold, soulful flavor to Florida—from scratch. Whether you’re planning a party, a team lunch, or a family celebration, we make the food part easy, so the rest of it can be fun.

Choose à la carte, or let our two catering packages—The Jazz Fest and The Mardi Gras—handle the heavy lifting. Beignets? Of course. Jambalaya? Scratch-made. Muffulettas? Ask anyone who’s had one.

Call to plan your event:

Winter Park 407-672-5753
Altamonte Springs 407-951-6928
Brandon 813-315-8443

Place Your Catering Order

Jazz Fest

Feeds 10–12 guests | Standard $219 | Premium $230

  • Perfect for team lunches, family gatherings, small celebrations, or just getting everyone together around a table filled with bold New Orleans flavor. Choose your salad, starter, and entrée—and we’ll take care of the rest.

  • Choose one Salad, one Starter and one Entrée. We’ll handle the rest—2 loaves of French bread, plates, plasticware, and good vibes included.

  • SALAD OPTIONS

    • Greek Chopped Salad
    • Bienville Salad
    • Tibby’s Crisp Romaine Salad

  • STARTER OPTIONS

    • Shrimp & Andouille Gumbo
    • Chicken & Andouille Filé Gumbo
    • Boudin Spring Rolls
    • Potato Skins
    • Spinach Artichoke Dip

  • STANDARD ENTREES

    • Pasta Monica
    • Shrimp Creole
    • Eggplant Tchoupitoulas
    • Red Beans & Rice
    • Cajun Shrimp Pasta
    • Shrimp Étouffée
    • Crawfish Étouffée

  • PREMIUM ENTREES

    • Shrimp & Grits
    • Rita’s Chicken
    • Jambalaya

  • OPTIONAL ADD-ONS

    • Muffuletta Platter (16 pieces) – $46
    • Extra Bread (per loaf) – $3
    • Additional Beignets (24, 48, or 72)

Mardi Gras

Feeds 20–22 guests | Standard $450 | Premium $499

  • Big crew? Big flavors. This package is built for office parties, birthdays, game days, and group gatherings that want a little more of everything—including a sweet finish.

    Served as a 16-piece platter - $46

  • Choose one Salad, one Starter and one Entrée PLUS Desert. We’ll handle the rest—3 loaves of French bread,
    plates, plasticware.

  • SALAD OPTIONS

    • Greek Chopped Salad
    • Bienville Salad
    • Tibby’s Crisp Romaine Salad

  • STARTER OPTIONS

    • Shrimp & Andouille Gumbo
    • Chicken & Andouille Filé Gumbo
    • Boudin Spring Rolls
    • Potato Skins
    • Spinach Artichoke Dip

  • STANDARD ENTREES

    • Pasta Monica
    • Shrimp Creole
    • Eggplant Tchoupitoulas
    • Red Beans & Rice
    • Cajun Shrimp Pasta
    • Shrimp Étouffée
    • Crawfish Étouffée

  • PREMIUM ENTREES

    • Shrimp & Grits
    • Rita’s Chicken
    • Jambalaya

  • DESSERT

    24 Beignets, dusted in powdered sugar and ready to party

  • OPTIONAL ADD-ONS

    • Muffuletta Platter (16 pieces) – $46
    • Extra Bread (per loaf) – $3
    • Additional Beignets (24, 48, or 72)

Starters

  • BBQ SHRIMP

    Large Gulf shrimp sautéed in butter, beer, and Cajun spices. Served with sliced French bread for dipping.

    Serves 10–12: $84 | Serves 20–22: $168

  • BOUDIN SPRING ROLLS

    Crispy rolls stuffed with Louisiana boudin and melted jack cheese. Served with Creole dijonnaise.

    Serves 10–12: $54 | Serves 20–22: $109

  • POTATO SKINS

    Topped with Andouille sausage, peppered bacon, and pepper jack cheese. Served with sour cream.

    Serves 10–12: $29 | Serves 20–22: $59

  • SHRIMP & ANDOUILLE GUMBO

    Classic New Orleans gumbo with Gulf shrimp, Andouille sausage, okra, and vegetables.

    Serves 10–12: $79 | Serves 20–22: $159

  • CHICKEN AND ANDOUILLE FILE GUMBO

    Shredded chicken, Andouille sausage, sautéed vegetables, and filé powder. Served with white rice.

    Serves 10–12: $74 | Serves 20–22: $149

  • SPINACH ARTICHOKE DIP

    Creamy blend of spinach and artichokes topped with Parmesan. Served with crisp crostini.

    Serves 10–12: $84 | Serves 20–22: $168

Muffulettas

  • MUFFULETTA

    Inspired by the original from Central Grocery in New Orleans and Tibby’s favorite spot, NorJoe’s in Old Metairie. Traditional muffuletta bread stacked with salami, ham, mortadella, olive salad, Swiss, and provolone cheese.

    Served as a 16-piece platter - $46

Salads

All salads are available in two sizes:
Serves 10–12: $52 | Serves 20–22: $104

  • GREEK CHOPPED SALAD

    Romaine, olive mix, sun-dried tomatoes, Greek peppers, cucumbers, red onions, and trinity pico (diced onions & peppers) tossed in our house Greek dressing. Topped with spiced feta and beets.

  • TIBBY’S CRISP ROMAINE SALAD

    Hearts of romaine with grated Parmesan, chopped egg, crispy bacon, cherry tomatoes, Parmesan toast, and shaved Gruyère. Served with cracked peppercorn dressing.

  • BIENVILLE SALAD

    Mixed greens, tomatoes, red onions, walnuts, craisins, and fresh seasonal fruit. Topped with Gruyère and served with a light burgundy vinaigrette.

Entrées

  • SHRIMP CREOLE

    Natural Gulf shrimp simmered with vegetables and Cajun spices. Served with rice.

    Serves 10–12: $99 | Serves 20–22: $199

  • SLOW-COOKED RED BEANS & RICE

    Cooked for over 8 hours with ham and topped with New Orleans hot sausage.

    Serves 10–12: $94 | Serves 20–22: $189

  • JAMBALAYA

    Scratch-made with Jimmy Dean®, Andouille, and New Orleans hot sausage, plus sautéed vegetables, spices, and rice.

    Serves 10–12: $109 | Serves 20–22: $219

  • ÉTOUFFÉE (SHRIMP OR CRAWFISH)

    Seasoned roux with vegetables and your choice of Gulf shrimp or crawfish.

    Serves 10–12: $99 | Serves 20–22: $199

  • SHRIMP & ANDOUILLE CHEDDAR GRITS

    Sautéed Gulf shrimp and Andouille sausage with sweet onions, served over cheese grits and finished with red wine gravy.

    Serves 10–12: $124 | Serves 20–22: $249

  • EGGPLANT TCHOUPITOULAS

    (CHOP-it-TOO-luhs)
    Our version of eggplant casserole, served over Creole sauce.

    erves 10–12: $79 | Serves 20–22: $159

  • PASTA MONICA

    Cajun pan-seared chicken tossed in a rich cream sauce. Contains shellfish.

    Serves 10–12: $84 | Serves 20–22: $168

  • CAJUN SHRIMP PASTA

    Gulf shrimp sautéed in house wine butter sauce with Cajun spices, sun-dried tomatoes, and green onions. Served over linguine.

    Serves 10–12: $92 | Serves 20–22: $184

  • RITA’S CHICKEN

    Panko-crusted and topped with lemon butter sauce. Served over dirty rice.

    Serves 10–12: $124 | Serves 20–22: $249

Desserts

  • HOMEMADE BREAD PUDDING

    Warm, soft bread pudding mixed with raisins and topped with our house-made brandy cream sauce.

    Serves 10–12: $46 | Serves 20–22: $92

  • BEIGNETS

    Our take on the New Orleans classic—light, fried dough squares tossed in powdered sugar. Made fresh and served warm.

    24 pieces: $49 | 48 pieces: $94 | 72 pieces: $148