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.