The Art Of Fine Dinning
    The Signature Selection
Corporate, Weddings & Private Events
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Hors d’ oeuvre  Selections
Assorted Mini Quiche 
Handmade mini flakey pastry, Quiche Loraine, Spinach & Gruyere, Seafood and Fontina  

Crab Mornay
Lump Crab meat folded in a Creamy Mornay sauce, with a hint of Sherry served with  Tort Shells

 Grilled Chicken Tenders
Marinated Grilled Chicken Tenders served with a 
Mojo sauce

Fried Chicken Tenders
 Crispy Fried Chicken Tenders Served with parmesan ranch and raspberry horseradish dipping sauce

Fried Catfish Strips 
Corn Flour dusted catfish strips deep fried, served with a Creole Remoulade and Signature’s tarter sauce

Mini Crab Cakes 
Lump crabmeat crab cakes sautéed in butter served with Creole Remoulade  

Spinach and Feta Philo Triangles
Sautéed spinach and feta in Philo flakey pastry brushed with butter and baked until golden

Oyster in Pastry
 Mini puff pastries volauvents stuffed with oyster stew 

Crawfish Etouffee 
Traditional Louisiana Crawfish Etouffee served with Bouchees

Seafood Stuffed Mushrooms
Sautéed lump crabmeat and shrimp stuffed in mushrooms topped with herb panco crumbs, baked in a white wine butter

Marinated Crab Fingers
Louisiana blue point crab claws marinated in olive oil, white wine, lemon juice, garlic and fine herbs and served with cocktail sauce. 

Mini Beef Wellington
Small medallions of seared beef tenderloin stuffed with Bourson encrusted in puff pastry 
Lobster Wontons
Tender pieces of seasoned lobster tossed with fromage blanc in closed in a fried wonton skin 

Dolmades Grape Leafs
Stuffed marinade Grape Leafs 

Stuffed Baby Portabella Mushrooms 
Stuffed with herbed Goat Cheese and panco crust cooked in a wine butter.

Oysters On The Half Shell
 Raw, Fried Oyster Rockefeller And Fried Bienville on the half shell

Shrimp and Tasso Pasta
Sautéed Gulf shrimp with Tasso ham and a herbs cream tossed with angel hair pasta

Mini Crab Cakes 
Louisiana lump blue point crab meat, blended with spices, pan sautéed until golden and served with Remoulade Sauce

Crawfish Imperial 
Sautéed crawfish tails with roasted peppers, branded cream, and gruyere cheese served with tart shells and croustades' 

Pepper crusted Beef Tenderloin  
Garlic and pepper crusted beef tenderloin roasted and sliced thin and piled on small bistro roll served  with assorted mustard’s and mayo's

Roasted Pork Tenderloin 
 Seasoned tender loin of  pork sliced thin on small bistro roll served with assorted mustard’s and mayo's