courtesy Greer Gatruso Photography
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Passed Hors D’oeuvres: 

Melon Wrapped in Prosciutto
Marinated Fresh Mozzarella, Grape Tomatoes, and Fresh Basil 
and Cracked Black Pepper
Vietnamese Spring Roll Halves with Nuoc Cham 

Summer Refreshment Station:

Crudite, Assortment of Fresh Vegetables: 
Cherry Tomatoes, Asparagus, Edamame, Cauliflower, Broccoli, and Baby
Carrots Accompanied by a Creamy Roasted Red Pepper Dip

Layered Goat Cheese, Fig, Apricot, Walnut and Tarragon Pesto
Torte with Assorted Crackers

Assorted Petite Finger Sandwiches:
Sliced Cucumber with Mint Cream
Smoked Salmon with Dill, Lemon, Caper Cream Cheese
Roasted Chicken Salad with Apples and Walnuts in Creamy Vinaigrette

Assorted Petite Shortbread Cookies:
Lemon-Rosemary and Vanilla-Cardamom

Raspberry Iced Tea garnished with Seasonal Berries and Lime
Fresh Squeezed Lemonade garnished with Mint

Ladies Spa Reception
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