We will be glad to help you customize any of your special events, including business meetings, wedding rehearsals, and company gatherings in our varied banquet rooms that can seat up to 100 guests. We will create an exciting menu, ranging from 3 to 5 courses. For all reservations, confirmations or inquiries regarding private parties in our banquet rooms, please contact:

Darnell Howell
darnell.howell@dccoast.com

 

Passed Hors d'Oeuvres

boudin and foie gras balls
3

crawfish pies
4
natchitoches Meat Pies
black pepper dipping sauce
3
soft shell crab lollipops (seasonal)
chipotle remoulade
3.50
mini jumbo lump crabcakes
green onion remoulade
4
fried oysters en brochette
3
deviled eggs
(please choose one)
crabmeat ravigote • shrimp remoulade • louisiana choupique caviar or combination
2.50
shrimp boulettes
3
mini muffalatta canape
olive salad
3

veggie pies
stuffed with maque choux
3

bbq cochon de lait
bbq pork on petit biscuits
3
house made pimento cheese
on french bread crisp
2
assortment of sushi
(minimum order of 100 pieces)
3.50
assortment of petit pastries
2.75


lunch menu
appetizers

smoked chicken and andouille sausage gumbo
7

roasted sweet corn and blue crab soup
green onions, jumbo lump crab
8
classic turtle soup
traditional garnishes, dry sherry splash
8
jumbo lump crabcake
 creamed corn maque choux, green onion rémoulade
14
mixed green salad
cajun spiced pecans, crumbled goat cheese, creole molasses vinaigrette
9
chopped "b.l.t." salad
maytag blue cheese dressing, benton bacon, cherry tomatoes
8
spice boiled gulf shrimp remoulade
lime stone lettuce, deviled egg
12
entrees
jumbo lump crabcakes
 creamed corn maque choux, green onion rémoulade
27
blackened tilapia
sweet corn pudding, collard greens, crawfish lemon tobasco butter
14
chicken and smoked andouille sausage jambalaya
13
louisiana crawfish etouffee
mahatma long grain rice
15
sugarcane skewered yellowfin tuna
roasted red bliss potatoes and
sweet corn arugula salad
16
southern shrimp & grits
sauteed gulf shrimp, cheddar cheese grits cake, tasso cream
15

dinner menu
appetizers
smoked chicken and andouille sausage gumbo
7
classic turtle soup
8
roasted sweet corn soup & blue crab soup
green onions & jumbo lump crab
8
spice boiled gulf shrimp remoulade
lime stone lettuce, deviled egg
12
pan seared hudson valley foie gras
pain perdu, mayhaw jelly
14
jumbo lump crabcake
creamed corn maque choux, green onion rémoulade
14
salads
chopped "b.l.t." salad
maytag blue cheese dressing, benton bacon, cherry tomatoes
8


mixed green salad
cajun spiced pecans, crumbled goat cheese, creole molasses vinaigrette
9

entrees
pan roasted duck
dirty rice, collard greens, cane syrup pepper jelly glaze
23
grilled gulf redfish
seafood and andouille jambalaya risotto, smoked red bell pepper sauce
22
jumbo lump crabcakes
pickled okra, mirliton and roasted corn relish, chipotle remoulade
27
"grillades and grits"
sauteed veal medallions, creamy cheddar cheese grits, wild mushroom pan gravy
26
red snapper meuniere amadine
sweet corn pudding, collard greens with benton's smoked bacon, toasted almond creole meuniere sauce
24

grilled beef tenderloin filet
buttermilk mashed potatoes, asparagus, tasso marchand du vin sauce, blue cheese
29
 

sides
(5 each)

buttermilk mashed potatoes • collard greens • dirty rice
jambalaya Risotto • cheddar cheese grits • creole cream spinach
desserts
(all desserts 9)
warm bittersweet chocolate bread pudding
praline caramel sauce
lemon meringue tart
orange caramel sauce
verbena creme brulee
warm pain perdu, stewed peaches

bourbon pecan and
chocolate chip tart
 creole caramel