New Orleans Jazz Menu

Experience an amazing blend of various New Orleans classics.

$31.95 per person.

• Appetizers

  - Host chooses 3
  - 10-20 guests 4 apps
  - 20-30 guests 5 apps

• Onion Ring Stack

  Think-cut & hand-battered. Orlando Sentinel Top 5 Spots for Onion Rings.

• Fried Pickles

  Hand-battered. Side of remoulade.

• Muffuletta Spring Rolls (Large)

  Stuffed with salami, mortadella, ham, Swiss & provolone cheese, olive salad. Side of 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.

• BLACKENED CHICKEN PASTA

  Roasted red peppers, artichoke hearts, Cajun seasoning & lemon butter sauce. Served over linguine.

• 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.

• ÉTOUFFÉE SHRIMP OR CRAWFISH

  Seasoned roux, vegetables, Gulf shrimp or crawfish.

Desserts

(20 or 40 pieces depending on party size)

• BEIGNETS

  Loaded with powdered sugar.