Browse Our Catering Services at The French Press

Browse Our Catering Services at The French Press

Catering Menu and Service Options

Breakfast/Brunch

On-Site Catering

Our side room can be rented out for smaller private events seating up to 40 people, and 70 for cocktail-style events.

 

Entrees :

  • Eggs Benedict ~ English Muffin, Canadian Bacon, Poached Eggs, and Hollandaise
  • Croque Monsieur ~ Ham and Gruyere Grilled Cheese Sandwich with Tomatoes and Herbed Aioli
  • Cajun Benedict ~ Toasted French Bread, Hebert's Boudin, and Two Poached Eggs served with our Chicken and Andouille Gumbo and Fresh Scallions
  • Grits and Grillades with Toasted French Bread
  • Seasonal Vegetable Quiche
  • New Orleans Style BBQ Shrimp with Creamy Gruyere Grits
  • Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin Balls, and Steen's Cane Syrup.
  • Cream Cheese and Banana Stuffed French Toast with Berry-Champagne Compote
  • Pancakes and Belgian Waffles

 

Sides :

  • Breakfast Potatoes
  • Praline Bacon
  • Bacon or Breakfast Sausage
  • Creamy Stone-Ground Cheese Grits
  • Scrambled Eggs
  • Croissants and Biscuits with Butter and Jelly
  • Toast, Butter, and Jam
  • Fresh Mixed Fruit
  • House-made Honey Granola and Vanilla Yogurt
  • Assorted Pastries and Cookies
  • Lemon Crème Brûlée with fresh berries

 

Desserts :

  • European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis
  • Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream
  • Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans
  • Mint - Lemon Crème Brûlée with Fresh Berry Garnish

Off-Site Catering

Breakfast/Brunch Table Service Options
*Venue Permitting

 

Appetizers :

  • Seasonal soup with Bacon and Scallion Garnish
  • Chicken and Andouille Gumbo with Toasted French Bread
  • Baby Greens Salad with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets, Purple Onions, and Peppered Goat Cheese
  • Shrimp and Avocado Salad with Cherry Tomatoes and Creamy NOLA Remoulade Dressing

 

Entrees :

  • Eggs Benedict ~ English Muffin, Canadian Bacon, Poached Eggs, and Hollandaise
  • Cajun Benedict ~ Toasted French Bread, Hebert's Boudin, and Two Poached Eggs served with our Chicken and Andouille Gumbo and Fresh Scallions
  • Grits and Grillades with Toasted French Bread
  • New Orleans Style BBQ Shrimp with Creamy Gruyere Grits
  • LeBlanc’s Cane Jelly Fried Chicken with Cheddar Waffles and Steen’s Syrup
  • Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin Balls, and Steen's Cane Syrup.

 

Desserts :

  • European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis
  • Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream
  • Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans
  • Mint - Lemon Crème Brûlée with Fresh Berry&nbspGarnish

Catering Menu and Service Options

Breakfast/Brunch

On-Site Catering

Our side room can be rented out for smaller private events seating up to 40 people, and 70 for cocktail-style events.

 

Entrees :

  • Eggs Benedict ~ English Muffin, Canadian Bacon, Poached Eggs, and Hollandaise
  • Croque Monsieur ~ Ham and Gruyere Grilled Cheese Sandwich with Tomatoes and Herbed Aioli
  • Cajun Benedict ~ Toasted French Bread, Hebert's Boudin, and Two Poached Eggs served with our Chicken and Andouille Gumbo and Fresh Scallions
  • Grits and Grillades with Toasted French Bread
  • Seasonal Vegetable Quiche
  • New Orleans Style BBQ Shrimp with Creamy Gruyere Grits
  • Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin Balls, and Steen's Cane Syrup.
  • Cream Cheese and Banana Stuffed French Toast with Berry-Champagne Compote
  • Pancakes and Belgian Waffles

 

Sides :

  • Breakfast Potatoes
  • Praline Bacon
  • Bacon or Breakfast Sausage
  • Creamy Stone-Ground Cheese Grits
  • Scrambled Eggs
  • Croissants and Biscuits with Butter and Jelly
  • Toast, Butter, and Jam
  • Fresh Mixed Fruit
  • House-made Honey Granola and Vanilla Yogurt
  • Assorted Pastries and Cookies
  • Lemon Crème Brûlée with fresh berries

 

Desserts :

  • European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis
  • Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream
  • Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans
  • Mint - Lemon Crème Brûlée with Fresh Berry Garnish

Off-Site Catering

Breakfast/Brunch Table Service Options
*Venue Permitting

 

Appetizers :

  • Seasonal soup with Bacon and Scallion Garnish
  • Chicken and Andouille Gumbo with Toasted French Bread
  • Baby Greens Salad with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets, Purple Onions, and Peppered Goat Cheese
  • Shrimp and Avocado Salad with Cherry Tomatoes and Creamy NOLA Remoulade Dressing

 

Entrees :

  • Eggs Benedict ~ English Muffin, Canadian Bacon, Poached Eggs, and Hollandaise
  • Cajun Benedict ~ Toasted French Bread, Hebert's Boudin, and Two Poached Eggs served with our Chicken and Andouille Gumbo and Fresh Scallions
  • Grits and Grillades with Toasted French Bread
  • New Orleans Style BBQ Shrimp with Creamy Gruyere Grits
  • LeBlanc’s Cane Jelly Fried Chicken with Cheddar Waffles and Steen’s Syrup
  • Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin Balls, and Steen's Cane Syrup.

 

Desserts :

  • European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis
  • Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream
  • Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans
  • Mint - Lemon Crème Brûlée with Fresh Berry&nbspGarnish

Catering Menu and Service Options

Lunch

Off-Site Catering

Lunch Table Service Options
*Venue Permitting

 

Appetizers :

  • Seasonal soup with Bacon and Scallion Garnish
  • Chicken and Andouille Gumbo with Toasted French Bread
  • Baby Greens Salad with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets, Purple Onions, and Peppered Goat Cheese
  • Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin Balls, and Steen's Cane&nbspSyrup

 

Entrees :

  • Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi
  • Cajun Benedict – Toasted French Bread, Hebert's Boudin, and Two Poached Eggs served with our Chicken and Andouille Gumbo and Fresh Scallions
  • Petite Filet with Braised Greens, Caramelized Onion, Potato Hash, and Cognac Demi
  • Grilled Gulf Fish with Roasted Cauliflower, Crab, Grilled Shrimp, and Spicy Chili Beurre Blanc
  • New Orleans Style BBQ Shrimp with Creamy Gruyere Grits
  • Crawfish and Escargot Fricassee with Potato Gnocchi, White Asparagus, Sugar Snap Peas, and Truffle Herbed Gratin
  • Shrimp and Avocado Salad with Cherry Tomatoes and Creamy NOLA Remoulade Dressing

 

Desserts :

  • European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis
  • Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream
  • Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans
  • Mint - Lemon Crème Brûlée with Fresh Berry Garnish

Buffet Service

Lunch Buffet Is Available On or Off-Site
*Off-site events may have menu restrictions based on individual venue limitations.

 

Entrees :

  • Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi
  • Cajun Benedict – Toasted French Bread, Hebert's Boudin, and Two Poached Eggs served with our Chicken and Andouille Gumbo and Fresh Scallions
  • Grits and Grillades with Toasted French Bread
  • Seafood Penne Pasta with Crawfish, Shrimp, and Three-Cheese Mornay
  • New Orleans Style BBQ Shrimp with Creamy Gruyere Grits
  • Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin Balls, and Steen's Cane Syrup.
  • Fried Catfish with Spicy Tartar Sauce and House Cocktail Sauce
  • Blackened Redfish Coubillion with Rice

 

Sides :

  • Curry Roasted Vegetables: Cauliflower, Brussels’ Sprouts, Baby Carrots, and Mushrooms
  • Mushroom, Spinach, and Bacon Risotto
  • Seasonal soup with Bacon and Scallion Garnish
  • Creamy Stone-Ground Cheese Grits
  • Baby Greens with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets, Purple Onions, and Peppered Goat Cheese
  • Fresh Mixed Fruit
  • Spinach Salad with Apples, Purple Onions, Pecans, and Blue Cheese Vinaigrette

 

Desserts :

  • European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis
  • Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream
  • Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans
  • Mint - Lemon Crème Brûlée with Fresh Berry Garnish

Catering Menu and Service Options

Lunch

Off-Site Catering

Lunch Table Service Options
*Venue Permitting

 

Appetizers :

  • Seasonal soup with Bacon and Scallion Garnish
  • Chicken and Andouille Gumbo with Toasted French Bread
  • Baby Greens Salad with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets, Purple Onions, and Peppered Goat Cheese
  • Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin Balls, and Steen's Cane Syrup

 

Entrees :

  • Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi
  • Cajun Benedict – Toasted French Bread, Hebert's Boudin, and Two Poached Eggs served with our Chicken and Andouille Gumbo and Fresh Scallions
  • Petite Filet with Braised Greens, Caramelized Onion, Potato Hash, and Cognac Demi
  • Grilled Gulf Fish with Roasted Cauliflower, Crab, Grilled Shrimp, and Spicy Chili Beurre Blanc
  • New Orleans Style BBQ Shrimp with Creamy Gruyere Grits
  • Crawfish and Escargot Fricassee with Potato Gnocchi, White Asparagus, Sugar Snap Peas, and Truffle Herbed Gratin
  • Shrimp and Avocado Salad with Cherry Tomatoes and Creamy NOLA Remoulade Dressing

 

Desserts :

  • European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis
  • Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream
  • Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans
  • Mint - Lemon Crème Brûlée with Fresh Berry Garnish

Buffet Service

Lunch Buffet Is Available On or Off-Site
*Off-site events may have menu restrictions based on individual venue limitations.

 

Entrees :

  • Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi
  • Cajun Benedict – Toasted French Bread, Hebert's Boudin, and Two Poached Eggs served with our Chicken and Andouille Gumbo and Fresh Scallions
  • Grits and Grillades with Toasted French Bread
  • Seafood Penne Pasta with Crawfish, Shrimp, and Three-Cheese Mornay
  • New Orleans Style BBQ Shrimp with Creamy Gruyere Grits
  • Sweet Baby Breesus ~ Buttermilk Biscuit Sliders with Bacon, Fried Boudin Balls, and Steen's Cane Syrup.
  • Fried Catfish with Spicy Tartar Sauce and House Cocktail Sauce
  • Blackened Redfish Coubillion with Rice

 

Sides :

  • Curry Roasted Vegetables: Cauliflower, Brussels’ Sprouts, Baby Carrots, and Mushrooms
  • Mushroom, Spinach, and Bacon Risotto
  • Seasonal soup with Bacon and Scallion Garnish
  • Creamy Stone-Ground Cheese Grits
  • Baby Greens with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets, Purple Onions, and Peppered Goat Cheese
  • Fresh Mixed Fruit
  • Spinach Salad with Apples, Purple Onions, Pecans, and Blue Cheese Vinaigrette

 

Desserts :

  • European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis
  • Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream
  • Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans
  • Mint - Lemon Crème Brûlée with Fresh Berry Garnish

Catering Menu and Service Options

Dinner

Buffet Service

Dinner Buffet Is Available On or Off-Site
*Off-site events may have menu restrictions based on individual venue limitations.

 

Entrees :

  • Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi
  • Sliced Whole Beef Tenderloin, Pistolettes, and Horseradish Cream
  • Blackened Redfish Coubillion with Rice
  • Seafood Penne Pasta with Crawfish, Shrimp, and Three-Cheese Mornay
  • New Orleans Style BBQ Shrimp with Creamy Gruyere Grits
  • Grilled Cornbread and Foie Gras-Pecan Stuffed Quail with Sauce Meurette
  • Blackened Catfish with Corn Maque Choux Crab Cakes, and Grilled Asparagus
  • Fried Catfish with Spicy Tartar Sauce and House Cocktail Sauce

 

Sides :

  • Curry Roasted Vegetables: Cauliflower, Brussels’ Sprouts, Baby Carrots, and Mushroom
  • Mushroom, Spinach, and Bacon Risotto
  • Seasonal soup with Bacon and Scallion Garnish
  • Crawfish and Escargot Fricassee with Potato Gnocchi, White Asparagus, Sugar Snap Peas, and Truffle Herbed Gratin
  • Baby Greens with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets, Purple Onions, and Peppered Goat Cheese
  • Roasted Brussels Sprouts with Pesto, Prosciutto, and Parmesan
  • Spinach Salad with Apples, Purple Onions, Pecans, and Blue Cheese Vinaigrette

 

Desserts :

  • European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis
  • Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream
  • Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans
  • Mint - Lemon Crème Brûlée with Fresh Berry Garnish

Full Service

 

Appetizers :

  • Seasonal soup with Bacon and Scallion Garnish
  • Chicken and Andouille Gumbo with Toasted French Bread
  • Baby Greens Salad with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets,
  • Purple Onions and Peppered Goat Cheese
  • Mushroom, Spinach, and Bacon Risotto
  • Crawfish and Escargot Fricassee with Potato Gnocchi, White Asparagus, Sugar Snap Peas, and Truffle Herbed Gratin
  • Fried Oysters or Softshell Crab with Citrus Slaw and Spicy Beurre Blanc
  • Shrimp and Avocado Salad with Cherry Tomatoes and Creamy NOLA Remoulade Dressing
  • Roasted Brussels Sprouts with Pesto, Prosciutto, and Parmesan

 

Entrees :

  • Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi
  • Seared Jumbo Scallops with Grilled Shrimp, Curried Cauliflower, Grilled Bok Choy, and Spicy Beurre Blanc
  • Veal Osso Bucco with Garlic-Scallion Mashed Potatoes, Haricot Vert, Wild Mushrooms, and Tomato Sauce
  • Grilled Gulf Tuna with Roasted Cauliflower, Crab, Grilled Shrimp, and Spicy Chili Beurre Blanc
  • Cornbread, Foie Gras, and Pecan Stuffed Quail with Sauce Meurette
  • Roasted Cornish Hen with Potato-Andouille Hash, Braised Greens Bacon, Brussels Sprouts, and Port Demi-Glace
  • Blue Cheese Crusted Filet Mignon with Crisp Potato Cake, Braised Kale
  • Caramelized Purple Onions and Brandy Demi-Glace
  • Roasted Rack of Colorado Lamb with Truffle Dauphinoise Potatoes, Asparagus, and Port Demi
  • Grilled Gulf Redfish with Corn Maque Choux Crab Cakes, Brussels’ Sprouts and
  • Roasted Garlic Beurre Blanc

 

Hors d’Oeuvres / Platters

  • Charcuterie Plate to include (or similar): Salami, Prosciutto, and Speck with House Brined Pickles, Carrot and Chickpea Salad, and Toast
  • Cheese Plate to include (or similar): Manchego, Drunken Goat, and Boursin with Candied Pistachios, Strawberry Compote, Seasonal Fruit, and Water Crackers
  • Louisiana Oysters on the Half Shell with Lemons, Crackers, Horseradish Cream
  • Marinated Crab Claws with Dill Sauce Meniere
  • Louisiana Caviar Station with Blini, Dill Creme Fraiche, Chopped: Egg, Onion, Chive
  • Devils on Horseback ~ Almond Stuffed Dates Wrapped in Bacon
  • Mini Eggs Benedict ~ English Muffin, Prosciutto, Arugula, and a Sunny-Side-Up Quail Egg
  • Poached Jumbo Gulf Shrimp with House Cocktail Sauce
  • Potato Vichyssoise with Bacon, Scallion, Truffle, and Black Pepper
  • Cornmeal Coated Fried Oysters with Cocktail and Tartar Sauce
  • Crab and Brie Vol au Vent
  • Roasted Brussels Sprout and Shrimp Skewer with Broiled Parmesan
  • Crawfish, Andouille, and Comté Cheese on Grilled Flatbread
  • Foie Gras Torchon Crostini with Muscat Gelée and Micro Greens
  • Gratinéed Braised Veal Cheek Crostini with Field Peas and Swiss
  • Cucumber, House-Herb Cured Salmon, and Watermelon Satays
  • Foie Gras Dirty Rice Croquettes with Spicy Fig Jam
  • Goat Cheese, Mushroom, and Roasted Pepper Bruschetta

Catering Menu and Service Options

Dinner

Buffet Service

Dinner Buffet Is Available On or Off-Site
*Off-site events may have menu restrictions based on individual venue limitations.

 

Entrees :

  • Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi
  • Sliced Whole Beef Tenderloin, Pistolettes, and Horseradish Cream
  • Blackened Redfish Coubillion with Rice
  • Seafood Penne Pasta with Crawfish, Shrimp, and Three-Cheese Mornay
  • New Orleans Style BBQ Shrimp with Creamy Gruyere Grits
  • Grilled Cornbread and Foie Gras-Pecan Stuffed Quail with Sauce Meurette
  • Blackened Catfish with Corn Maque Choux Crab Cakes, and Grilled Asparagus
  • Fried Catfish with Spicy Tartar Sauce and House Cocktail Sauce

 

Sides :

  • Curry Roasted Vegetables: Cauliflower, Brussels’ Sprouts, Baby Carrots, and Mushroom
  • Mushroom, Spinach, and Bacon Risotto
  • Seasonal soup with Bacon and Scallion Garnish
  • Crawfish and Escargot Fricassee with Potato Gnocchi, White Asparagus, Sugar Snap Peas, and Truffle Herbed Gratin
  • Baby Greens with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets, Purple Onions, and Peppered Goat Cheese
  • Roasted Brussels Sprouts with Pesto, Prosciutto, and Parmesan
  • Spinach Salad with Apples, Purple Onions, Pecans, and Blue Cheese Vinaigrette

 

Desserts :

  • European Style Chocolate Torte with Gin Mousse and Red Wine-Raspberry Coulis
  • Szechuan Shortbread with Strawberry-Champagne Compote and Vanilla Ice Cream
  • Bourbon-Honey Bread Pudding with Chocolate and Candied Pecans
  • Mint - Lemon Crème Brûlée with Fresh Berry Garnish

Full Service

 

Appetizers :

  • Seasonal soup with Bacon and Scallion Garnish
  • Chicken and Andouille Gumbo with Toasted French Bread
  • Baby Greens Salad with Strawberry Vinaigrette, Toasted Walnuts, Roasted Beets,
  • Purple Onions and Peppered Goat Cheese
  • Mushroom, Spinach, and Bacon Risotto
  • Crawfish and Escargot Fricassee with Potato Gnocchi, White Asparagus, Sugar Snap Peas, and Truffle Herbed Gratin
  • Fried Oysters or Softshell Crab with Citrus Slaw and Spicy Beurre Blanc
  • Shrimp and Avocado Salad with Cherry Tomatoes and Creamy NOLA Remoulade Dressing
  • Roasted Brussels Sprouts with Pesto, Prosciutto, and Parmesan

 

Entrees :

  • Grilled Marinated Hanger Steak with Truffle – Garlic Mashed Potatoes and Cognac Demi
  • Seared Jumbo Scallops with Grilled Shrimp, Curried Cauliflower, Grilled Bok Choy, and Spicy Beurre Blanc
  • Veal Osso Bucco with Garlic-Scallion Mashed Potatoes, Haricot Vert, Wild Mushrooms, and Tomato Sauce
  • Grilled Gulf Tuna with Roasted Cauliflower, Crab, Grilled Shrimp, and Spicy Chili Beurre Blanc
  • Cornbread, Foie Gras, and Pecan Stuffed Quail with Sauce Meurette
  • Roasted Cornish Hen with Potato-Andouille Hash, Braised Greens Bacon, Brussels Sprouts, and Port Demi-Glace
  • Blue Cheese Crusted Filet Mignon with Crisp Potato Cake, Braised Kale
  • Caramelized Purple Onions and Brandy Demi-Glace
  • Roasted Rack of Colorado Lamb with Truffle Dauphinoise Potatoes, Asparagus, and Port Demi
  • Grilled Gulf Redfish with Corn Maque Choux Crab Cakes, Brussels’ Sprouts and
  • Roasted Garlic Beurre Blanc

 

Hors d’Oeuvres / Platters

  • Charcuterie Plate to include (or similar): Salami, Prosciutto, and Speck with House Brined Pickles, Carrot and Chickpea Salad, and Toast
  • Cheese Plate to include (or similar): Manchego, Drunken Goat, and Boursin with Candied Pistachios, Strawberry Compote, Seasonal Fruit, and Water Crackers
  • Louisiana Oysters on the Half Shell with Lemons, Crackers, Horseradish Cream
  • Marinated Crab Claws with Dill Sauce Meniere
  • Louisiana Caviar Station with Blini, Dill Creme Fraiche, Chopped: Egg, Onion, Chive
  • Devils on Horseback ~ Almond Stuffed Dates Wrapped in Bacon
  • Mini Eggs Benedict ~ English Muffin, Prosciutto, Arugula, and a Sunny-Side-Up Quail Egg
  • Poached Jumbo Gulf Shrimp with House Cocktail Sauce
  • Potato Vichyssoise with Bacon, Scallion, Truffle, and Black Pepper
  • Cornmeal Coated Fried Oysters with Cocktail and Tartar Sauce
  • Crab and Brie Vol au Vent
  • Roasted Brussels Sprout and Shrimp Skewer with Broiled Parmesan
  • Crawfish, Andouille, and Comté Cheese on Grilled Flatbread
  • Foie Gras Torchon Crostini with Muscat Gelée and Micro Greens
  • Gratinéed Braised Veal Cheek Crostini with Field Peas and Swiss
  • Cucumber, House-Herb Cured Salmon, and Watermelon Satays
  • Foie Gras Dirty Rice Croquettes with Spicy Fig Jam
  • Goat Cheese, Mushroom, and Roasted Pepper Bruschetta

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Policies

New Project (18)

Catering Policies

Keep in mind that our menus are meant to be guidelines to help you navigate choosing an appropriate meal. We have the flexibility to mix and match items from one menu to the other as long as the integrity of the dish won’t be compromised.

Please don’t hesitate to ask any questions and help us create the exact menu/experience you are trying to achieve.

On-Site Policies

  • Daytime on-premise events in our Private Dining room with 20 or fewer guests may offer their party our full breakfast and lunch menu along with 2 dessert options.
  • Parties of 20 to 35 must limit their menu selections to 6 items from the regular breakfast and lunch menu along with 2 dessert options.
  • Any table service party over 35 guests will require a buy-out of the main dining room in order to accommodate your guests comfortably.
  • Any day or nighttime on-premise events held in our Private Dining room for over 35 guests must choose buffet-style service. Other restrictions for events over 35 in our private room may apply. 

Policies

French Press

Catering Policies

Keep in mind that our menus are meant to be guidelines to help you navigate choosing an appropriate meal. We have the flexibility to mix and match items from one menu to the other as long as the integrity of the dish won’t be compromised.

Please don’t hesitate to ask any questions and help us create the exact menu/experience you are trying to achieve.

On-Site Policies

  • Daytime on-premise events in our Private Dining room with 20 or fewer guests may offer their party our full breakfast and lunch menu along with 2 dessert options.
  • Parties of 20 to 35 must limit their menu selections to 6 items from the regular breakfast and lunch menu along with 2 dessert options.
  • Any table service party over 35 guests will require a buy-out of the main dining room in order to accommodate your guests comfortably.
  • Any day or nighttime on-premise events held in our Private Dining room for over 35 guests must choose buffet-style service. Other restrictions for events over 35 in our private room may apply.