Let me cater your Corporate Events!
(New Orleans area Only!)

Other events that we cater are:
  • Weddings
  • Baby Showers
  • Bridal Showers
  • Birthday Parties

(504) 315-5328

Holiday Menu Ideas

  • Desserts  Praline Bread Pudding: Custard style bread pudding with extra sweetness of Praline and pecans. Includes choice Praline Sauce: Original, Whiskey, (New) Chocolate Whiskey topping  * $30.00 /pan  Apple & Pear Pie ...
    Posted Apr 9, 2011, 11:11 AM by Champagne Dreams Admin
  • Dinner Items  Shrimp and Crabmeat Mirliton Dressing: Stuffing with trinity of seasonings, mirlitons, shrimp and jumbo lump crabmeat. Can be served as a side item or dinner item  * $50.00 /pan  Turkey ...
    Posted Nov 14, 2011, 8:55 AM by Heather Champagne
  • Side Items (1 pan serves 10-12 people ) Cajun Dirty Rice:  * New Item* Rice with spicy ground beef, holy trinity of seasonings with light pan gravy    $ 30.00 /pan  Shrimp & Polenta:Grilled ...
    Posted Nov 14, 2011, 9:24 AM by Heather Champagne
  • Hot and Creamy Dips Serves  15-25  Hot Crab Dip: Served hot or cold; domestic crab in rich creamy cheese sauce  *  $50.00  Crab & Artichoke Dip: Served hot or cold; domestic crab & artichoke hearts ...
    Posted Nov 14, 2011, 9:13 AM by Heather Champagne
Showing posts 1 - 4 of 4. View more »

Special Events Menu


  • Smoked Chicken and Pecan Pinwheels-flour tortilla wrapped with shredded smoked chicken,cream cheese, pecans cut into bite size pieces.
  • Smoked Salmon Pinwheels- flour tortilla wrapped with smoked salmon, cream cheese, onions, and capers cut into bite size pieces.
  • Santa Fe Pinwheels- flour tortilla wrapped with cream and cheddar cheeses, salsa, smoked corn and black beans cut into bite size pieces. 
  • Combination items allowed; prices are subject to change
  • Finger Sandwiches- ham, turkey, roast beef, egg salad, tuna salad, chicken salad, cheese pimento on white, wheat or croissant. 
  • Crudités- Relish tray with celery, carrots, mushrooms, bell peppers, broccoli, and cauliflower with creamy Ranch style or Italian dip. 
  • Cheese and Fruit tray- selection of cheeses, Brie, Cheddar, Swiss, Gouda, with fresh fruit, comes with crackers and toothpicks when served.
* Click image to see it larger *
  • Fruit Tray-assorted fruit, melons, pineapple, grapes, and strawberries served with dipping sauce.
  • Mini Natchitoches Meat Pies-fried crispy, meat with light gravy inside pie shell a true treat.
  • Marinated Crab Claws- Louisiana blue crab claws marinated in Balsamic Vinaigrette served with alone or with croustinis.
  • Filo Dough Wrapped Brie with Praline Sauce-delicious appetizer, creamy cheese with sweet sauce. Served with Butter or Wafer Crackers.

Cold or Hot Dips

  • Capanata- Eggplant with yellow squash, zucchini, onions, peppers, capers and olives cooked down in light tomato sauce. Great hot or cold as a dip with Melba toasts and croustinis.
  • Crawfish Monica Dip- Just like Jazz Fest but in a dip (pan-prices subject to change per season)
  • Hot Crab Dip-with cream cheese and green onions served with wafer crackers or croustinis.
  • Hot Crab & Artichoke Dip- with cream cheese and green onions served with wafer crackers or croustinis.
  • Portobello Mushroom Dip- with cream cheese, caramelized onions with red wine served with bagel chips or croustinis.
  • Creamy Spinach and Artichoke Dip- with cream and mozzarella cheese served with pita chips or croustinis.
  • Artichoke Dip- with cream and Parmesan cheese, garlic and breadcrumbs served with croustinis or Melba toasts.
  • Hummus Tray- Hummus with feta cheese, sun dried tomatoes, Greek olives, olive oil. Available in Roasted Red Pepper and Roasted Garlic.


  • 16 Bean Soup with Turkey Tasso or Ham
  • Shrimp & Corn Bisque
  • Crab & Corn Bisque
  • Creamy Butternut Squash
  • Cream of Bacon, Lettuce and Tomato
  • Creamy Tomato & Basil
  • Broccoli & Cheese
  • Chicken Tortilla
  • Roasted Creole Tomato Gazpacho (cold) seasonal
  • Oyster & Artichoke
  • Seafood Gumbo
  • Chicken & Andouille Gumbo


  • Wild Lettuce Salad- spring mix with Romaine, includes cranberries, carrots, cucumber, mandarin oranges, walnuts, avocado served with Raspberry Balsamic, Balsamic Vinaigrette, Roasted Garlic and Artichoke, Creamy Dijon Vinaigrette
  • Caesar Salad- with Romaine lettuce, crunchy croutons, Parmesan cheese and homemade Caesar dressing
  • Spinach Salad- baby spinach leaves with carrot, cucumber, bacon, walnuts, hard-boiled egg, apricots, bleu cheese, served with choice dressing: Raspberry Walnut Balsamic, Bleu Cheese Vinaigrette, Creamy Gorgonzola, or Dijon Vinaigrette
  • Caprese Salad- fresh Roma tomatoes and soft mozzarella married with fresh basil leaves, topped with Balsamic Vinaigrette


  • Creamy Pesto Pasta-Served with Chicken or Shrimp with choice Pesto: Traditional Basil, Artichoke, Roasted Red Pepper, or Sun Dried Tomato Basil over Penne or Tri Colored Pasta
  • Pasta Jambalaya- meaty dish with great flavor over Penne or Tri colored pasta
  • Shrimp Alfredo Fettuccini- Creamy sauce with Parmesan cheese over Fettuccini or Angel Hair pasta
  • BBQ Chicken Pasta-Tender Chicken and grilled onions and peppers over Tri Colored or Penne Pasta with light BBQ Sauce, Smoked Provolone and Gouda Cheeses.
  • Shrimp Scampi- lemon, garlic and butter sauce over pasta or rice
  • Festival Style Pasta- Served with Chicken, Shrimp or Portobello Mushroom in rich, creamy Cajun sauce over Tri Colored pasta
  • Oyster Rockefeller Pasta- just like on the shell a real treat with extra zing


  • Red Beans & Rice with hot and smoked sausage- great any day of the week
  • Shrimp Creole- tomato based sauce with trinity of seasoning served over rice
  • Crawfish Étouffée- Crawfish tails in creamy Etouffee sauce served over rice
  • Jambalaya- Chicken, Ground Beef, Andouille, and Tasso with trinity of seasonings.
  • Roast Pork Tenderloin- Cooked with Dijon mustard and light pan gravy over garlicky new potatoes or starch
  • Cane Syrup Style Pork Tenderloin: Served in dark cane syrup sauce, sweet but not too sweet. Served with rice or new potatoes.
  • Stewed Chicken: Chicken off the bone in a red gravy served over rice or pasta
  • B.B.Q. Chicken: Pulled and chopped chicken, served in B.B.Q. sauce along with condiments and rolls
  • Hot Roast Beef: Roast beef in “Debris” gravy, served with condiments and rolls
  • B.B.Q. Beef: Pulled or chopped roast beef, served in B.B.Q. sauce along with condiments and rolls
  • Coriander and Black Peppercorn Rubbed Beef Tenderloin: Served rare to medium rare. Wonderful item for any special occasion.

Side Items

  • Grilled Asparagus: with Balsamic Glaze or butter, garlic, lemon and black peppercorns (minimum 5 please) *price varied
  • Fresh cut Broccoli: spears with butter, garlic, lemon and black peppercorns *price varied
  • Green Bean Casserole: French style green beans with creamy sauce topped with crispy onion topping. Item could be served Cajun style for a spicier addition to the table.
  • Sweet and Salty Cornbread Stuffing: Cornbread stuffing with cooked apples, pears, chopped walnuts and Canadian bacon
  • Shrimp and crab meat Mirliton Dressing: Stuffing with trinity of seasonings, mirlitons, shrimp and jumbo lump crab meat
  • Corn Macquechoux: Served with Andouille sausage and holy trinity of seasoning in a tomato based sauce.
  • Bread and butter- Small rolls and block of garlic, or Italian seasoned butter


  • Praline Bread Pudding: Custard style bread pudding with extra sweetness of Praline and pecans. Includes choice Praline Sauce: regular, chocolate or whiskey for topping.
  • Apple & Pear Pie: Crisp apples and sweet pears with lattice or crumble topping.
  • Apple Crisp: Crisp apples cooked in sweet sauce with crumble topping.
  • Pear Crisp: Sweet pears cooked in sweet sauce with crumble topping.
  • Banana Pudding: Bananas, vanilla pudding, whipped cream and vanilla wafers.
  • Fat Man’s Misery: Vanilla pudding, chocolate pudding, crushed pineapple, Oreo cookie crumble, vanilla wafer crumble, Maraschino cherries and whipped cream layered in a bowl to settle any sweet tooth.
  • Spice Cake: Spice cake with cream cheese icing, served as sheet or layer cake.
  • Banana Rum Cake: Rum Cake with cooked bananas and walnuts.
  • Rum Cake: A New Orleans’ favorite, yellow cake with rum and walnut topping.
  • Cookie and Brownie Tray- assorted cookies: Chocolate Chip, Oatmeal, White Chocolate Macadamia Nut and Chocolate Chunk Brownies.
Cake and pastry orders through Croissant D’Or or requested by client.

Notes: Set up for staffed catering jobs will be 2 hours prior to event. Labor, linens, glassware and silver ware, etc. are separately priced as well as delivery charge for items.

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Checks made out to Heather Champagne

* All food pricing is available upon request.

Subpages (1): Holiday Menu