Catering

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Salads

All salads serve 10 as an entrée and 15-20 as a side salad. All salad dressings are house made.

Seasonal Salad
Mixed greens, pepitos, golden raisins, blue cheese crumbles and seasonal fruit with a molasses vinaigrette. $45

Greek salad
Romaine lettuce, Roma tomatoes, red onions, kalamata olives, feta cheese and green peppers with sun-dried tomato vinaigrette. $45

Spinach Salad
Fresh spinach, strawberry, blueberry, candied pecans and ricotta salata with a fig and poppy seed vinaigrette. $45

Caesar Salad
Romaine lettuce, house made croutons and Parmesan cheese with our Caesar dressing. $40

Pasta Entrées

Pasta entrées serve 10-12. (Half pan).

Pasta Carbonara
Chicken, fresh mushrooms, red onions, bacon in a Parmesan cream sauce over choice of rotini or bow tie pasta. $75

Pasta Jambalaya
Chicken, smoked sausage, crawfish and shrimp with a sauce of tomatoes and chicken stock over rotini. $75

Meatballs and Marinara
House made marinara sauce with our famous meatballs topped with Parmesan cheese. Choice of rotini or bow tie pasta.  $75

Chicken Dijon
Chicken, fresh mushrooms, onions and carrots in a creamy Dijon sauce. Choice of rotini or bow tie pasta. $75

Smoked Chicken and Marsala Bowtie
Spinach, shiitake mushrooms and caramelized onions in a Marsala cream sauce. $75

Lasagna
Layers of pasta with ricotta cheese, ground beef, sausage and house made marinara sauce with a special blend of cheeses. $75

Black Bean Lasagna
Black beans, green chillies and jalapeños with cheddar and mozzarella cheeses. Vegetarian dish. $75

Cajun Specialties

Chef Clay’s Famous Gumbo
Traditional style New Orleans gumbo. Smoked chicken, spicy Cajun sausage, shrimp and crawfish served over rice. $75

Étouffée
Crawfish in a mushroom-tomato base served over rice. $75

Red Beans and Rice
Traditional style New Orleans red beans and rice served with Tasso ham and smoked sausage. Seasoned with onions, celery, peppers and bay leaves and served over rice. $75

Cajun Shrimp Boil
Market price shrimp cooked in Chef Clay’s special boil recipe with new potatoes, smoked sausage, corn on the cob, onions, celery, mushrooms, garlic and lemon.

 Contact Us about Catering

Joe Spalding
Catering Manager
(502) 295-6706

Jared Matthews 

Owner/Operator

(502)657-9227

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