Heirloom Cuisine, LLC: May 2011

Summer Catering Menus:

Hors d’Oeuvres Reception Menu Proposal #1:

Cheese Terrines/Spreads to include:

Sundried Tomato & Roasted Artichoke Cheese Torte

Roquefort Grapes: Rolled in Blue Cheese/Cream Cheese Mixture & Coated with Pistachio Nuts, Served in Silver Bowl

Smoked Salmon & Cream Cheese Terrine

Garnished with Cascading Display of Whole Fruits and Clusters of Grapes

Caprese Salad Skewers: Grape Tomatoes, Buffalo Mozzarella, Fresh Basil Leaves threaded onto a Fresh Rosemary Skewer, Drizzled with Aged Balsamic Vinaigrette

Homemade Hummus Served in Silver Bowl, surrounded with Baby Carrots (with tops on), Garnished with Imported Green & Black Olives and Served with Homemade Pita Chips

Rosemary & Garlic Marinated and Slow-Roasted Sliced Beef, Served with Button Mushrooms in Marsala Wine Sauce

(Served Warm in Full Size Roll-Top Chafer; Meat sliced thin and small enough to be FORK TENDER)

Served with Sister Schubert’s Rolls and Traditional Condiments including Creamy Horseradish Sauce

Shrimp Queso with Homemade Tortilla Chips

Served in Round Roll-Top Chafer with Chili-shaped Platter for Tortillas

Assorted Gourmet Pick Up Sweets to include: Brownie Bliss Truffles, Lemon Blossoms and Chocolate Dipped Strawberries

Lemonade Punch (Lemonade made with 7-Up, Cranberry Juice and garnished with Lemon and Orange Slices)

Served in Clear Glass Decanter with Silver Spicket

$36.00 per person

Hors d’Oeuvres Reception Menu Proposal #2:

Lemon Chive Cheesecake topped with Smoked Salmon, Served on Antique Footed Cakestand with Homemade Crostinis

Charcuterie Display to Include: Smoked Chicken & Apple Sausage, Blueberry Chicken Sausage, Maple Sausage and Traditional Smoked Sausage, Served on Wooden Cheeseboard, Garnished with Cornichons

Served with Pepper Jelly, Dijon Mustard and Whole Grain Mustard

Sweet Potato Biscuits with Fig & Sugarcane Glazed Smoked Pork Tenderloin

Served with Bourbon Peach Chutney

Served on Silver Platter, Garnished with Fresh Greens and Grape Tomatoes

Vegetable Station: Cascading Display of Raw, Blanched and Grilled Vegetables

Served with Garden Herb Dip and Vidalia Onion Vinaigrette

Crawfish, Fire-Roasted Corn Queso Dip with Homemade Chili Dusted Tortilla Spears

Fresh Seasonal Fruit & Berry Display with Honey Lemon Yogurt Dipping Sauce

Assorted Gourmet Pick Up Sweets to include: Chef-Made Bread Pudding Bites, Chicory Coffee Crème Brulee Tarts, Chocolate Truffles

$34.00 per person

Hors d’Oeuvres Reception Menu Proposal #3:

Artichoke Fondue served with Sourdough Dipping Baguettes,

Served warm in Round Roll-Top Chafer

Mini Seafood Cakes with Homemade Remoulade Sauce

Served warm in Round Roll-Top Chafer

Traditional Chicken Salad Terrine, Garnished with Grapes & Cashews, Served with Homemade Crostinis

Baked Brie en Croute with Praline Pecan Glaze

Served in Round Roll-Top Chafer

Crawfish Pasta with Roasted Shallots, Parmesan Reggiano Cream, Red & Yellow julienne Peppers and Crimini Mushrooms

Served in Full size Roll-Top Chafer

With Garlic Bread

Smoked Angus Beef Tenderloin Bites on Rosemary Focaccia with Horseradish Cream

Assorted Gourmet Pick Up Sweets to include: Cheesecake Squares, Lemon Squares & Brownies

Garnished with Fresh Mint and Berries

Traditional Punch

$38.00 per person

Hors d’Oeuvres Reception Menu Proposal #4:

Assorted Gourmet Finger Sandwiches to include:
Smoked Turkey & Curry Mango on Asiago Cheese Bread

Shaved Rare Roast Beef with Horseradish Cream on Asiago Cheese Bread

Grilled Vegetable Sandwich with Avocado Spread & Sprouts on Asiago Cheese Bread

Traditional Shrimp Salad Terrine with Homemade Crostinis

Stuffed Cherry Tomatoes stuffed with Prosciutto & Feta

Spinach, Roasted Artichoke & Gruyere Cheese Dip

Served in Round Roll-Top Chafer

Grilled Portobello Mushroom & Blanched Asparagus Display

Drizzled with Vidalia Onion Vinaigrette

White Chocolate Fondue with Fresh Fruit for Dipping

Traditional Punch

$32.00 per person

Additional Menu Ideas/Suggestions:

Carving Stations:

Rosemary & Garlic Marinated Whole Beef Tenderloin

Pepper Crusted & Roasted Steamship Round of Beef

House-Smoked Honey Glazed Turkey Breast with Honey Maple Glaze

Honey Baked Ham Carving Station with Dark Cherry Sauce and Imported Mustards

, Sliced Thin and Served with Homemade Horseradish Mayo, Gourmet Mustards, Sister Schubert’s Rolls and Traditional Accompaniments

Blue Cheese & Toasted Walnuts in Bouchee with Port Poached Pears

Baked Brie en Croute with Praline Pecan Glaze

Smoked Salmon Cornets on Brioche with Avocado & Micro Herbs

Roasted Sweet Potato Salad with Diced Apples, Toasted Walnuts & Celery tossed in Apple-Infused Mayo Dressing

Mediterranean Feta Salad with Blanched Green Beans and Pomegranate Dressing

Dilled Shrimp Salad with Cucumbers and Celery

Spinach Pasta Salad: Penne Pasta, Spinach, Mandarin Oranges, Toasted Pecans, Red Onions and Blue Cheese, drizzled with Raspberry Vinaigrette

Boiled & Spiced Louisiana Gulf Shrimp with Homemade Remoulade and Cocktail Sauces

Louisiana Jumbo Lump Crabmeat in Bouchee

Crabmeat Mornay

Crabmeat Imperial Dip

Crispy Fried Plaquemines Parish Oysters

Crispy Fried Louisiana Catfish Fingers

Foie Gras Boudin Cakes with Pickled Pepper Jelly

Spinach Oyster Rockefeller Bread Pudding Bites with Bearnaise Sauce

Mini Muffalettas

Heirloom Cuisine, LLC has had a busy wedding season this year! Congratulations to all of our newly married couples!
We have catered 15 weddings since our last post! We have catered at Desert Plantation, Brandon Hall Plantation in Natchez, The Shaw Center for the Arts, The Old Governor's Mansion, the Louisiana State Muesum Baton Rouge, the Rural Life Museum and Rosemound Gardens just to name a few.
We cater about 40 weddings a year. Newly engaged? Call us to cater your rehearsal dinner, wedding reception, engagement party, bridesmaid's luncheon, etc.
Try our new Caprese Salad Skewers drizzled with Aged Balsamic Vinaigrette, Andouille Crusted Tilapia with Creole Mustard Sauce, Crispy Fried Plaquemines Parish Oysters, Curry Mango Cream Cheese Terrine with Homemade Crostinis, Fig & Sugarcane Glazed Smoked Pork Tenderloin with Bourbon Peach Chutney and many many more!