Caesar Salad - $2.50 per person
Romaine lettuce tossed with our house-made traditional Caesar dressing, with house-made garlic croutons and shaved Parmesan cheese.
Jalapeno Cornbread Muffins - 75 cents each
Seafood Gumbo (with rice) - $68 per gallon
A New Orleans classic spicy soup with shrimp, crab, crawfish, Andouille sausage, and okra in a dark roux with seafood stock.
Seafood Bisque (with rice) - $68 per gallon
Shrimp, crab, crawfish, and corn in a light tomato cream based soup with a splash of sherry.
Cajun Jambalaya - $60 per gallon
A spicy rice dish of smoked chicken, Andouille sausage and Tasso (Cajun smoked ham) with caramelized onions, celery, and bell pepper. Includes a side of our house-made sauce piquant.
Creole Jambalaya - $70 per gallon
Shrimp and crawfish sauteed with a splash of Creole tomato sauce then tossed with rice, smoked chicken, spicy Andouille sausage and Tasso with caramelized onions, celery, and bell pepper.
Pasta Jambalaya - $80 per gallon
house-smoked duck and chicken with sauteed shrimp, our Andouille and Tasso jambalaya base, Creole tomato sauce and a rich duck essence tossed with pasta.
Red Beans & Rice with Andouille Sausage - $60 per gallon
substitute smoked chicken thighs, add 2 per thigh.
Chicken Creola with Pasta - $55 per gallon
A great variation on a New Orleans classic of sautéed chicken in a light Creole tomato sauce with peas and mushrooms tossed with penne pasta and topped with parmesan cheese.
Shrimp Creola with Pasta - $60 per gallon
Our version of a New Orleans classic of sauteed shrimp in a light Creole tomato sauce with peas and mushrooms, all tossed with penne pasta.
This dish is made with rice in the cafe, but we feel that for catering pasta is a nicer choice.
Crawfish Etoufee - $80 per gallon
Crawfish tail meat slow cooked with onions, bell peppers, and celery, with spicy Cajun seasonings, garlic, and herbs. Served over rice.
Louisiana Chicken with Pasta - $60 per gallon
Chicken breast pieces sautéed in garlic, with mushrooms and peas. In a moderately spicy Tasso cream sauce, all tossed with rotelli pasta and topped with parmesan cheese.
In the cafe this dish is made with rice instead of Pasta, but we feel that for catering pasta is a nicer choice.
Mardi Gras Pasta - $65 per gallon
A Shrimp, Crawfish, and mushrooms in a Creole tomato cream sauce, tossed with pasta. Topped with capers and parmesan cheese.
Bread Pudding - $65 per gallon
Creamy egg custard baked with French bread and topped with a white chocolate Frangelico sauce and toasted pecans.
Creole Pecan Pie $27.95 / whole pie (8 slices)
A richer version of pecan pie with a thin layer of cheesecake on the bottom, and a layer of pecan pie on top.
Cajun Velvet (peanut butter mousse) Pie or French Silk Pie (chocolate mousse) $23.95 / whole pie (8 slices)
All prices are for one chafing dish or approximately one gallon to be picked up at the cafe, not including sales tax - due to California tax law we are obligated to charge sales tax on catering.
If your group has fewer than 15 people you have the option to order "individually" off the menu rather than ordering catering portions. We usually need at least one full day's notice for these orders.
Larger Catering requests usually need one week's notice, but please check as we may be able to accommodate some requests with less notice. Due to the small size of our kitchen and the volume of business in our cafe we are limited in our caterings depending on the size of the catering, the time of day to be picked up, and the day of the week requested.
A "pan" or a gallon is approximately 5 (24 ounce) servings (an entree portion as served at the cafe) of the main dishes, 8 bowls of either soup, or about 15 cups (appetizer portions).
The Boiled Crawfish season is typically February until June, and should start in late February in 2012
