Menu Options


Passed Hors D’oeuvres

Sweet-Potato Nachos with Boursin, Pecans, and Roasted Red Peppers

Red-Bean-and-Rice Spring Rolls with Creole-Tomato Dipping Sauce

Parmesan-Panko-Crusted Eggplant with Comeback Dipping Sauce

Crispy-Fried Oyster BLTs

Shrimp Toast with Plum Dipping Sauce

Crab Fritters with Seafood Remoulade Sauce

Chicken Skewers with Georgia-Peanut Dipping Sauce

Black-and-Blue Nachos

Lamb Kebabs with Raspberry-Mint Dipping Sauce

Bloody-Mary Oyster Shooters

Crabmeat Puffs with Pepper-Jelly Dipping Sauce

Coconut Shrimp with Muscadine Dipping Sauce

Crawfish-Andouille Hush Puppies

Mushroom-Stuffed Pastry

Miniature Grilled Pimento-Cheese Sandwiches

Demitasse of Maine Lobster and Brie Bisque with Crème Fraiche and Beluga Caviar

Fig-butter Toast with Prosciutto

Smoked Duck Nachos on Sweet Potato Chips

Oyster and Artichoke Tarts

Spinach and Mushroom in Puff Pastry

Gulf Blue Crabmeat Imperial in Puff Pastry

Duck Confit Nachos on Miniature Blue Corn Tortilla Chips

Miniature Asparagus Tarts in Phyllo Pastry Shells

Baby Grilled Chicken Skewers with Georgia Peanut Sauce

Deep South Chicken Satay with Georgia Peanut Sauce and cilantro

Baked Stuffed Miniature Monterrey Mushrooms with Carmelized Shallot, Goat Cheese and Fines Herbs

Duck Confit in Puff Pastry with Peppered Cheese and Onion

Spicy Yellowfin Tuna on Won Ton Crackers with Flying Fish Roe

Norweigian Smoked Salmon with crème fraiche, and Hackelback Caviar

Fresh Maine Lobster and Brie in Puff Pastry

Spinach and Artichoke in a Pastry Shell

Savory Benton’s Bacon Cheesecake with Roasted Asparagus Tip

Miniature Yellowfin Tuna Nachos

Mini Ancho Chicken Tostadas

Lamb and Feta Phyllo

Spinach and Mushroom in Puff Pastry

On the Buffet Table

Fried Green Tomatoes with Shrimp Remoulade

Virginia Ham and Pimento-Cheese Biscuits

Dirty-Rice Cakes Topped with Crawfish Mardi-Gras Mix

Cornmeal Biscuits with Fig Butter

Tasso-and-Cheese Biscuits with Pepper Jelly

Crabmeat Imperial

Stone-Ground Catfish Curls with Tabasco-Tartar Sauce

Creole-Mustard-Crusted-and-Stuffed Pork Tenderloin

Broccoli Slaw

Snookie’s Chicken Salad

Chilled Boiled Gulf Shrimp with Creole Remoulade and Purple Parrot Café Cocktail Sauce

House-Smoked Salmon with traditional accompaniments with toasted bagel chips and brioche toast


Miniature Strawberry Shortcakes

S’more Squares

Miniature Fried Peach Pies

Strawberry Tarts with Chantilly Cream

Peach-Pecan Ice Cream Sandwiches

Linda’s Never-Fail Cheesecakes

Mini Pecan Tartlets

Bourbon-Pecan Truffles

Miniature Banana-Nut Muffins

Apricot Tarts


Minted Cookies-and-Cream White Chocolate Truffles

Miniature Sweet Potato Brownies

Miniature Caramel-Pecan Squares

Bittersweet Chocolate and Grand Marnier Truffles

An Assortment of Truffles, Pralines and Petite Sweets

The Lakewood Social Ultimate Antipasto Display

Grilled and Roasted Vegetables

Marinated and Grilled Japanese Eggplant, Red, Yellow and Orange Peppers, Roasted and Chilled Asparagus with Fleur de sel, Aged-Balsamic Marinated Portabella Mushrooms, Grilled Squash and Zucchini, four varieties of imported Italian and Greek olives, marinated artichoke hearts and pickled shallots

A large selection of freshly baked artisan breads 

A wide and varied assortment of European Artisan and Boutique Creamery Cheeses

A Large Fresh Fruit Display 

An assortment of Grapes, Fresh Figs, Four Varieties of Apple, and Pears

Passed or Tray’d Hors D’oeuvres

Shrimp Empanadas

Chicken-and-Andouille Empanadas

Miniature Crawfish Pies

Baked Shrimp Toast

Sausage-and-Cheddar Ryes

Supper Bread

Baked Cheese Treats

Baked Cheese Puffs

Cajun Red Bean and Rice Empanadas with Creole Tomato Dipping Sauce

Miniature Lobster Club Sandwiches with watercress, Allan Benton’s Bacon, Roma Tomatoes, and Lemon Aioli

Miniature Fried Chicken served with Buttermilk Biscuits and hot honey

On the Sideboard

Yellowfin Tuna Tartare with Avocado Relish and Wonton Chips

Black-Eyed-Pea Cakes with Roasted Red-Pepper Aioli

Fried Garlic and Goat-Cheese Grits with Blackberry-Tasso Chutney

Tasso and Smoked-Cheddar Savory Cheesecake

Miniature Vine-Ripened Tomato and Fresh Basil Sandwiches with Homemade Mayonnaise and Allan Benton’s Pecan-Wood Smoked Bacon

Miniature Shrimp and Grits

Shrimp Tarts with Dirty Rice Pie Crust

Parmigiano-Reggiano-Crusted Asparagus

Marinated and Roasted Vegetables

Artichoke Tarts

Crab Cakes with Lemon-Caper Tartar Sauce

Smoked Beef Tenderloin with Chive-and-Tarragon Sauce and Horseradish Mustard

Baked Stuffed Brie

Miniature Pimento-Cheese Sandwiches 

Cornmeal Biscuits with Allan Benton’s Country Ham and Blackberry Preserves

Chilled Lobster Skewers with Oven-Dried Tomato and Tarragon Aioli

Deviled Eggs Three Ways 

Pecan-Dijon Free-Range Chicken Salad Sandwiches 

with Fresh Tarragon

Marinated Crab Claws

Spicy Aged-Cheddar Cheese Straws

Southern Spreads

Pimento Cheese

Kentucky Beer Cheese

Boursin Cheese

Layered Cream-Cheese Spread

Garlic-Cheddar Spread

Deep South Cold Dips

Curried-Crab Dip with Vegetable Fritters

Smoked-Crab Dip

Spicy Gulf Shrimp and Silverqueen Corn Dip

Cilantro-Spiked Corn, Crab, and Avocado Dip

Eggplant and Roasted-Garlic Dip

Spicy-Shrimp Dip


Southern Hummus with roasted garlic pita chips

Smoked-Salmon Spread

Summer Garden Dip

Three-Mushroom Dip

Hot-Pepper Cheese Dip

Eggplant “Caviar” with Toasted Garlic Croutons

Spicy Black-Eyed Pea Dip with Toasted French Bread Croutons

Deep South Hot Dips

Black-Eyed Pea Dip

Oyster-and-Artichoke Dip

Crawfish Cardinale

Not Your Ordinary, Average, Everyday Cheese Tart

Seafood au Gratin

Corn-and-Crab Dip

Spinach-and-Pepper-Jack Dip

Four-(or Five) Cheese Dip

Sin Bread

Chef-Attended Action Stations

Sushi Station

Manned by two sushi chefs

Grade-1 Yellowfin Tuna Sashimi

California Rolls

Spicy Tuna Rolls

Spicy Shrimp Rolls

Veggie Rolls

Crawfish Rolls

Seaweed Salad

Squid Salad

Rock Salted Edamame

Pickled Ginger


Soy Sauce

Soup Station

Lobster and Brie Bisque

Butternut Squash Bisque

Corn and Crab Bisque

Shrimp Bisque

Yukon Gold Potato Soup

Seafood Gumbo

Shrimp and Okra Gumbo

Chicken and Andouille Gumbo

Pasta Station

Cacio e Pepe 
with orecchiette served in bowled-out large wheel of parmigiano reggiano pork bolognaise with bowtie pasta

Lobster Mac & Cheese 
Penne with Alfredo Cream Sauce

All served with self-serve toppings
grated parmesan, crispy prosciutto, black pepper, sautéed mushrooms, red chili flake, and fresh basil

The Kids Table

Crustless PB&J Sandwiches

Creamy Macaroni and Cheese

Crispy Chicken Tenders

Miniature Pizzas

An Assortment of Chips

Assorted Bowls of Candy

Quesadilla Station

Duck Confit Quesadilla
with Goat Cheese and Roasted Garlic in Spinach Tortillas

Free-Range Chicken and Black Bean Quesadilla 
with roasted Peppers, and Smoked Cheddar, in a Jalapeño-Cheddar Tortilla

Lump Crab and Roasted Corn Quesadilla 
with Chipotle Peppers, Shittake Mushrooms and Gruyere in a Sun-Dried Tomato Tortilla, assorted fresh cherry tomato and tomatillo salsas, guacamole, pico di gallo, cilantro-lime crème fraiche chorizo & cotija, hot sauce, chicken, monterey jack, bell peppers hamburger, cheddar, bacon, grilled onions, 1000 island dipping sauce 

Beef Carving Station

Roasted Garlic-Studded Beef Tenderloin 
with Petite Truffled Potato Salad, Roasted Sweet Corn and Tomato Salad, Southwestern Orzo and Roasted Red Pepper Salad, Chipotle Aioli, Herbed-Horseradish Creole Mustard, Gorgonzola and Black-Pepper Mayonnaise

Caraway Scented French-Cut Lamb Chops 
with Minted Granny Smith Apple Compote

Miniature “Kobe-Philly Cheesesteak” Sandwiches
Shaved Kobe Beef, cooked to order and placed on a petite caramelized onion roll with roasted shallots, Imported Gruyere cheese, and a mild horseradish cream.

Kobe Beef Sliders
challah, pickled mustard seeds, grafton cheddar sous vide pork belly bites, maque, choux 

Oyster Bar

Raw Oysters 
with charred tomato cocktail sauce; cucumber chili mignonette; horseradish & lemons 

Oyster shooters
served with house Mahogany Bar Bloody Mary mix & horseradish

Chargrilled oysters

Roasted Oysters
with spinach and Parmigiano Reggiano

Crêpe Station

Lemon Filled Crêpes
topped with blueberries

Orange-ricotta Crêpes
topped with strawberries

Caramelized onion & Bacon
seasonal vegetable & cream cheese,
crab Holleman, sherry vinaigrette, brie cheese, tart 

Mini Grilled Cheese
Cheddar crust grilled cheese, sourdough, spicy aioli, pepperjack ciabatta, pimento cheese, green tomato relish, green goddess dressing 

Overflowing Gulf Shrimp Display
with cocktail sauce & lemon

Whole House-Smoked Salmon 
with cream cheese, pickled red onions, capers, bagel crisps

Seated Dinners

Seated Appetizers

Corn & Crab Bisque

Seafood Gumbo

Gumbo Ya-Ya

Seared Sea Scallops
With madeira creamed corn, tasso, leeks

Shrimp and Pork Spring Rolls
Served with mojo and hoisin sauces

Crabmeat Wontons
fresh crabmeat, cream cheese and Creole seasoning in Gyoza wraps, flash fried and served with our mojo sauce

Seated Salads

Baby Wedge Salad 
Baby butter lettuce, herbed pink-peppercorn buttermilk dressing, Covey Rise Farms heirloom cherry tomatoes, and Benton’s bacon lardons

Early Spring Salad 
Hearty greens (arugula, frisee, etc.) black pepper mignonette vinaigrette, parmigiano reggiano, Covey Rise Farms apple

Beet Salad
Roasted heirloom beets, jumbo lump crabmeat, micro arugula/mizuna, Rogue Creamery smoky blue cheese, and bacon-maple vinaigrette.

Mixed Green Salad 
With apples, spiced pecans, parmigiano reggiano, balsamic vinaigrette, with a parmesan crisp

Frisee Salad 
with Shaved Brussels Sprouts, Pomegranate Seeds, Parmigiano Reggiano, and a Louisiana Satsuma-Black Pepper Vinaigrette

Lolla Rossa Salad
Aged Boucheron Croute Spanish goat cheese, balsamic, pickled watermelon radish, baby gold beets, heirloom cherry tomatoes

Seated Soups

Royal Red Shrimp Bisque 
garnished with a jumbo shrimp on the top, bacon lardons, and roasted garlic croutons

Lobster and Brie Bisque
with intact lobster claw, crème fraiche, and micro thyme

Roasted Heirloom Tomato Bisque 
Balsamic syrup, jumbo lump crabmeat, and chive

Hot Yukon Gold Vichyssoise 
Chive oil, house-made Chappapeela Farms Bacon Lardons, and Crispy leeks

Crawfish Bisque 
with Atchafalaya Basin Crawfish, Creole Tomato Stock, and Crème Fraiche


King Cake Bread Pudding

Chocolate Decadence

Tiramisu Spoons

Chocolate Mousse Spoons

Mini Donuts
with pearls, blue, gold, ivory pearlized glitter

Petit Fours 

Glazed Cookies
with the Queen’s Monogram 

Italian Almond Cream Cake Bites 

Bananas Foster Tart 
with Creole cream cheese, toasted caramel rum sauce, and honey-roasted pecans

White Chocolate Six-Layer Cake
with ganache, fruit and flowers

White Chocolate Mousse
Bittersweet chocolate shell, with fresh seasonal berries, raspberry and mango puree

Seated Entreés

Blackened Gulf Fish
with tasso and andouille maque choux

Roasted Prime Rib
with garlic and black truffle mashed potatoes, asparagus

Short Rib Osso Bucco
with roasted garlic potatoes, roasted heirloom carrots, jus

Pan Seared Duck Breast
with sweet potato puree, parsnip, blackberry

Grilled Ribeye
with roasted garlic and rosemary potatoes, haricot verts

Smoked New York Strip
with parmesan and truffle potato gratin, broccoli rabe

Butter Poached Lobster Tail
with potato mousseline, citrus

Filet of Beef Tenderloin and Lobster Tail 
with butter and citrus poached lobster tail, garlic compound butter, potato gratin, roasted carrots

Jumbo Lump Crab Cake 
with wilted spinach, truffle cream corn and jumbo lump crab meat on top

Scallop and Gulf Shrimp Risotto 
with shiitake mushroom and roasted red pepper risotto, crispy leeks

Beef en Croute 
Certified Black Angus filet mignon in puff pastry with mushroom duxelles and red wine demi, with glazed baby carrots, and Potato-Parsnip Puree

Whole-Roasted Beef Tenderloin 
with blackened Jumbo Shrimp, a tarragon demi, black truffle potatoes augratin and pickled Covey Rise Farms squash

Beef Short Rib Osso Bucco
with sweet potato mash and roasted baby root vegetables

Short Rib Osso Buco 
with Mississippi shiitake bordelaise, truffle-mashed potatoes, haricot vert, and roasted roma tomatoes

Bronzed Red Snapper 
with jumbo lump crabmeat, orzo pasta, Covey Rise Farms baby vegetables, and a fines herbs butter sauce

“Grillades and Grits” 
Veal Osso Buco with Delta Grind Grits, Smoked Gouda, Roasted Asparagus, Jus de Veau.
Other possible vegetable options: charred Brussels sprouts, roasted cauliflower, purple okra, and roasted/sautéed/ or smoked oyster/shiitake/chanterelle mushrooms.

Veal and Lobster
Marcho Farms veal chop with savory herb demi, butter poached Maine lobster claw, Russet and sweet potato gratin, roasted asparagus

Blackened Shrimp Pie
blackened Gulf shrimp with onions, red and green bell peppers, pepper jack cheese and a hint of garlic in a light puff pastry with lemon butter

Shrimp & Grits
Fresh Gulf shrimp with bacon, tomatoes, green onions, and shiitake mushrooms

Cajun Enchilada
Fresh Gulf shrimp and crabmeat, peppers, onions and pepperjack cheese rolled in a flour tortilla, topped with a spicy Creole cheese sauce and served over dirty rice

Seafood Crepes
Filled with cream cheese and crabmeat, topped with Gulf shrimp, crabmeat, mushrooms, green onions in a sherry cream sauce; served over dirty rice

Surf & Turf & Grits
Fresh Gulf shrimp, tender cuts of Filet Mignon, caramelized onions, & mushrooms in garlic butter over stone-ground cheese grits

Crescent City Chimichanga
Two tortillas stuffed with ancho roasted chicken, peppers, onions and topped with spicy cheese sauce, corn, and tasso

Eggplant Orleans
Creamy crabmeat Holleman and brie cheese sandwiched between crispy wheels of eggplant, topped with shrimp, mushrooms and romano cheese in a light Creole cream sauce

Prime Rib
Certified Black Angus Prime Rib of beef au jus, perfectly aged and slowly roasted to seal in natural juices. Large cut with a house salad

Zydeco Chicken
Marinated, grilled chicken breast topped with sauteed andouille, mushrooms and romano cheese in a Cajun cream sauce

Blackened Yellowfin Tuna
served with lemon butter

Grilled Salmon
rilled to medium and topped with lemon butter