Menu | Chef Terrell Johnson

The following selections are tried and true favorites. If you would like other options, or a custom menu, Chef Johnson is more than happy to collaborate on a menu that works for you.

Hors D'ouevre Selections

Coconut Chicken Bites

Chicken breast dusted in Japanese breadcrumbs, pan-fried until golden brown, and tossed in a sweet Thai chili sauce.

Louisiana Crab Cakes

Jumbo lump crab meat, with a blend of house spices pan-fried and served with a Cajun citrus mayo dipping sauce.

Spinach & Artichoke Tarts

Sautéed baby spinach, fresh garlic and artichokes with asiago and mozzarella cheese- baked in a phyllo cup.

Tomato Bruschetta

Vine ripe tomatoes, garlic, basil, sweet onions, and olive oil, lightly seasoned and served on a toasted crostini garnished with parmesan cheese.

Cajun Bacon Wrapped Shrimp

Jumbo gulf white shrimp wrapped with apple-wood smoked bacon and seasoned with fresh thyme and Cajun spices topped with a citrus white-wine sauce.

Southwest Chicken & Cheese Roll

Grilled chicken with peppers, onions, and cilantro hand-rolled in a flour tortilla with shredded jack and cheddar cheese served with an avocado dipping sauce.

Loaded Potato Croquette

Yukon gold potato loaded with broccoli, bacon, shredded cheddar and Jack cheese, pan-fried, and served with alfredo sauce.

Mini Beef Wellington

Braised sirloin, wild mushrooms, fresh thyme, and red wine baked in a puff-pastry served with a roasted garlic horseradish cream sauce.

Fruit & Cheese Display

Seasonal fresh fruit and assorted cheeses with crackers and a yogurt dipping sauce.

Blackened Chicken Kabobs

Boneless chicken breast on a skewer blackened to perfection and served with scallion butter sauce.

Louisiana Shrimp & Grits

Sautéed white shrimp and Cajun kielbasa in a Cajun cream sprinkled with Cajun spices served over Chef Terrell’s southern grits.

Spinach & Crab Dip Station

Sautéed baby spinach, garlic and lump crabmeat with mozzarella cheese, asiago cheese, shredded jack and cheddar, served with garlic butter French bread.

Salad Selections

Caesar Salad

Romaine lettuce, parmesan cheese, and garlic croutons tossed in Chef Terrell's homemade Caesar dressing.

House Salad

Romaine and Iceberg lettuce with tomatoes, cucumbers, and cheese served with two choices of

Baby Spinach Salad

Baby Spinach with Grape Tomatoes, Red Onions, Boiled Eggs, and Candied Applewood Smoked Bacon with a Sweet Citrus Warm Bacon Dressing

Entrée Selections

Herb Crusted Pork Loin

Center-cut pork loin encrusted with rosemary, thyme, basil, and oregano with a house blend of spices slow-roasted to perfection topped with a sweet apple demi-glace.

Beef Tips Cabernet

Prime aged beef tips sautéed with fresh herbs and wild mushroom, slow cooked in a cabernet demi-glace.

Chicken Scampi

Chicken scaloppini dusted in seasoned flour and pan sautéed in a white wine lemon-butter sauce topped with diced vine ripe tomatoes.

Fillet of Tilapia Florentine

Pan sautéed Tilapia topped with sautéed baby spinach and sun-dried tomatoes in a roasted garlic cream sauce.

Sea Trout Lafayette

Fillet of Sea Trout pan fried and topped with sautéed shrimp in a Cajun white wine cream sauce.

Chicken Bruschetta

Grilled chicken breast topped with vine ripe tomatoes, fresh garlic and basil, then drizzled with olive oil.

Southern Roasted Chicken

Dark and white meat chicken seasoned with fresh herbs and a house blend of spices slow roasted tender and juicy.

Sirloin Forestier

Prime choice sirloin grilled to perfection and served with a wild mushroom horseradish demi-glace.

Chicken Baton Rouge

Boneless breast of chicken cutlet stuffed with eggplant and shrimp, pan-seared, finished in the oven, and topped with a sweet basil tomato cream sauce.

Chicken Frangelico

Lightly seasoned chicken breast, pan-seared, topped with smoked gouda cheese, and finished with a white wine scallion mornay.

Cajun Deep Fried Turkey

Breast of turkey marinated in Italian Dressing, dusted in seasoned flour, and deep fried to perfection. Served with a sweet remoulade sauce.

Pasta Selections

Grilled Chicken Alfredo

Marinated grilled chicken served on top of your choice of pasta and layered with alfredo sauce.

Shrimp Monica

Sautéed tender shrimp with tomato, garlic, fresh basil, and a white wine parmesan cheese sauce tossed with rotini pasta.

Pasta Diablo

Grilled sweet Italian sausage sautéed with peppers and sweet onions with fresh herbs in a traditional marinara sauce and penne pasta.

Beef Tips Marsala

Beef tenderloin tips pan seared with mushrooms and fresh thyme then slow cooked in a marsala wine cream sauce with bowtie pasta.

Seafood Iberville

Sautéed shrimp, scallops, and crab meat in a citrus white wine cream sauce tossed with rotini pasta and garnished with Applewood smoked bacon.

Roasted Red Pepper Ravioli

Sautéed baby spinach, roasted red peppers, mushrooms, and sundried tomatoes in and asiago cheese mornay sauce.

Side Dish Selections

Creamy Mashed Potatoes

Garlic & Herb Pan Fried Red Potatoes

Three Cheese Mac & Cheese Casserole

Saffron Rice Pilaf

Lyonnaise Potatoes & Caramelized Onions

Southern Cheese Grits

Twice Baked Potato

Potato Au Gratin

Louisiana Jambalaya

Vegetable Selections

Steamed Broccoli with Drawn Butter

Zucchini & Yellow Squash

Haricot Verts with Garlic Butter

Grilled Asparagus

Braised Cabbage with Bacon

English Peas and Mushrooms

Southern Creamed Spinach

Peach Glazed Carrots

Dessert Selections

Lemon Lime Butter Cream Pound Cake

Caramel Sea Salt Brownie Bites

White Chocolate Tiramisu Cakes

White Praline Bread Pudding w/ a Bourbon Caramel Glaze

Assorted Gourmet Fresh Baked Cookies

Cheesecake (Assorted)

w/ Toppings

Lemon Chiffon Shot Glass Dessert

Triple Fudge Brownie Shot Glass Dessert

Red Velvet Cheesecake Shot Glass Dessert

Strawberry Shortcake Shot Glass Dessert

Southern Banana Pudding Shot Glass Dessert

Coffee Station

Assorted Flavored Creamers and Sugar

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