N.O.L.A. Menus inspired from New Orleans

All of our Menus can be tailored to suit Gluten Free, Organic or Vegetarian appetites. Below are just a few samples of the possibilities. Chef Anna is always more than happy to mix, match and adjust to suit everyone’s taste and budget.

NOLA meets PNW

Chef Anna takes Inspiration from everywhere she goes. And New Orleans was FILLED with it. A place where Jazz, Seafood and a Unique Approach to Life all intertwine. Chef Anna’s time in New Orleans was filled with Inspiration from all these elements to create a Unique blend of New Orleans and our beautiful abundant PNW

The Big Easy Breakfast
Oven Roasted Tomatoes sprinkled with Pink Sea Salt
Pecan Praline Oven Cooked Applewood Smoked Bacon Slices
Creamy Grits and Dungeness Crab Creole Gravy with Shredded Beechers Flagship Cheddar on the side
Andouille Sausage and Roasted Red Pepper Fritatta
Chicory Fresh Brewed Coffee and Hot Tea Assortment with Condiments and Fresh Orange Juice

Lunch and Jazz in the French Market
Penn Cove Oyster and Andouille Gumbo YaYa (Oysters can be replaced with Shrimp or Chicken)
Layered Creole Tomato Salad with a Red Wine Garlic Vinaigrette
Bacon Coleslaw
Pressed Muffaletta Sandwich Selection: Two types of the Famous Muffaletta made on Focaccia Bread. Classic Muffaletta and a Roasted Seasonal Vegetable Muffaletta.
Chicory Coffee Infused Creole Brownies
Iced Tea with Condiments

Here Comes the Po’Boys
Louisiana Sunburst Salad: Seasonal Mixed Greens, Cranberries, Almonds, Yakima Valley Apples and Blue Cheese with a Cinnamon-Tobasco Vinaigrette
Creole Mustard Potato Salad
Po’Boy Sandwich Selection: Two types of the Famous Po’Boy to include Hot Cochon De Lait Pork Po”Boy with Creole Slaw and a Cold Sliced Pan Roasted Washington Grown Chicken Breast. Both Dressed with Sliced Tomatoes, Creole Mayonnaise, Sliced Dill Pickles and Lettuce. (Other Po’Boys Available…just ask!!)
Individual Pecan Pies
Iced Tea

New Orleans Style
Chef Anna learned Creole Cooking from her “Aunt”. True to tradition, her N’Orleans flavors are developed with authentic ingredients and flavors! Her Gumbo has been featured in Blogs, Food Editor Columns and the like!
Spicy Cajun Shrimp with Blackened Butter and French Bread Slices
Dungeness Crab Maison Dip topped with Remoulade with Crostini
Butter Lettuce and Heirloom Tomato Salad with Creole Vinaigrette
Black Eyed Peas and Brown Dirty Rice
Washington Grown Chicken and Fresh Local Andouille Sausage Gumbo
Roasted Corn and Clover Honey Cornbread Mini Muffins
Agave Sweetened Orange-Orange Pekoe Tea

Maria Laveaus Culinary Voodoo
Open Faced Blackened PNW Shrimp Canapes with Burrata on Sourdough
Hot Artichoke and Cheese Dip with Crostini
Apple Braised Farm to Table Pork Belly with a Spicy Remoulade served Amouse Bouche Style
TRUE Caesar Salad with Sliced Boiled Farm Fresh Egg and Fresh Made “Creole” Focaccia Croutons
Blackened Butter Bowtie “Voodoo” Pasta with Sauteed Seasonal Vegetables
Honey-Tobasco Pan Roasted Washington Grown Bone In Chicken Thighs with a Pickled Onion Gremolata
Wild Caught PNW Salmon Cakes Etouffe
Bananas Foster Trifle with Bourbon Vanilla Bean Whipped Cream
Chicory Coffee, Passion Fruit Iced Tea with Condiments

GF: Gluten Free   DF: Dairy Free   VE: Vegan   V: Vegetarian

Crescent Moon Catering is happy to provide these options, however we are NOT a strictly GF facility or a Nut Free Facility



PLEASE FEEL FREE TO MIX AND MATCH AMONGST THE MENUS.  WE ARE HERE TO CATER TO YOU All prices are based upon Buffet Style.  Plated Service, Family Style and Passed Service is available for additional fees Prices do NOT include Tax, Service and Labor Charge, Transportation fees or Rental Fees **Prices are based on 50-200 person headcount.  Prices are subject to change for smaller events and events over 200** 


Crescent Moon Catering

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