Specialty Dishes:
Hors D'Oeuvres:
Shrimp Mousse Cones; Wasabi Soft Shell Crab Legs; New Orleans Sushi; Paté
Horns; Crab Glacé; Oyster Cups; Oyster Spoon; Crawfish Pie; Oyster
Patties; Paté Squares; Salmon Flowers; Sweet Pepper Poppers; Beef Tip
Pirogue.
Dinners:
Trout Almandine; Sauteed Chicken Breast Provencal with Spinach, Artichokes,
Roma Tomato, Olives, Garlic and Basil; Filet of Beef stuffed with Boursin
Cheese in a Wild Mushroom Crust; Salmon Mouseline.
Lunches:
Trout Meuniere; Braised Beef Brisket with Sour Cream Horseradish Puree; Southern
Chicken Salad; Shrimp Salad; Crabmeat Ravigote.
Brunches:
Eggs Benedict; Veal Grillades and Grits; Eggs Lafitte; Eggs Sardou; Eggs Plaquemine;
Eggs Mediterranean; Eggs Pontchartrain.
Signature Desserts:
Praline Cheesecake; Crème Brulee; Flourless Chocolate Cake; White Chocolate
French Custard Bread Pudding; Apple Tart with Homemade Cinnamon Ice Cream.
Signature Beverages:
Exotic combinations have been designed for our guest’s enjoyment
such as: Specialty Coffee Drinks, Frozen Cocktails, Cajun Fireball Martini,
Creole Creamsicle,
Swamp Fever, Blue Moon Margaritas and other New Orleans Favorites
Credit Cards:
Visa, Master Card, American Express, Diners Club, Discover
Amenities:
Bakery, Complimentary Valet Parking, Security Guards
Memberships:
Louisiana Restaurant Association, New Orleans Metropolitan Convention and
Visitors Bureau,
St. Charles Avenue Business Association, Better Business Bureau and the Chamber
New Orleans
and the River Region, Hospitality Education Networking Association, Louisiana
Attractions Association, Louisiana Travel Promotion Association, National
Tour Association, American Bus Association, Louisiana Society of Account Executives
CRICKET CLUB
Gourmet Cuisine by the Culinary Institute
Reception
Package
Receptions: 7 days, 24 hours
Banquets: 7 days, 24 hours
Catering: 7 days, 24 hours
Deli: Advance Orders
Dress: Casual/Formal
Food: New Orleans and International Cuisines. Gourmet foods prepared by the
Culinary Institute
Services:
Banquets (75-300 guests)
Receptions (75-500 guests)
Exhibitions, Special Events, Deli (prepared foods)
Cooking Classes
Catering
On-site bakery
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