New Orleans Jazz Menu
Experience an amazing blend of various New Orleans classics.
$34.95 per person.
Appetizers
- Host chooses 3
- 10-20 guests 4 apps
- 20-30 guests 5 appsOnion Ring Stack
Think-cut & hand-battered. Orlando Sentinel Top 5 Spots for Onion Rings.
Fried Pickles
Hand-battered. Side of remoulade.
Boudin Spring Rolls (Large)
Lightly fried spring rolls stuffed with boudin & jack cheese. Served with creole dijonnaise.
Fried Green Tomatoes
Hand-battered green tomatoes & remoulade sauce.
Debris Spring Rolls (Large)
Stuffed with our slow-cooked roast beef debris and Manchego cheese.
Classics By The Cup
(Guest chooses one)
CHICKEN & ANDOUILLE FILÉ GUMBO
Boneless, hand-shredded chicken, Andouille sausage & sautéed vegetables mixed with filé. Topped with rice.
SHRIMP & ANDOUILLE GUMBO
Natural Gulf shrimp, Andouille sausage, simmered with vegetables & okra. Topped with rice.
Entrée
(Guest chooses one)
BIENVILLE SALAD
Mixed greens, tomatoes, red onions, walnuts, craisins & seasonal fruit. Topped with Manchego cheese & tossed in a light burgundy vinaigrette.
HALF MUFFULETTA & FRIES
Muffuletta bread loaded with salami, ham, mortadella, olive salad, Swiss cheese & Provolone cheese.
HALF FRIED SHRIMP PO’BOY & A SIDE
Dressed with lettuce, tomato, pickle and mayo. All-natural hand-battered Gulf shrimp.
JAMBALAYA
Scratch recipe, 3 different sausages, sautéed vegetables, spices & rice.
PASTA MONICA
Cajun pan cooked chicken tossed in a rich cream sauce. Contains shellfish.
EGGPLANT TCHOUPITOULAS
(Chop-It-Too-Luhs) Our version of eggplant casserole, served over Creole sauce.
SLOW-COOKED RED BEANS & RICE
Cooked over 8 hours with ham, topped with hot sausage.
Desserts
(20 or 40 pieces depending on party size)
BEIGNETS
Loaded with powdered sugar.