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

Here Comes the Po’Boys
*Louisiana Sunburst Salad: Seasonal Mixed Greens, Cranberries, Almonds, Yakima Valley Apples and Blue Cheese with a Cinnamon-Tobasco Vinaigrette (V, GF)
*Creole Mustard Potato Salad (V, GF)
*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 (V)
Zappos Potato Chips   
*Iced Tea
*Please Inquire For Pricing*

The Big Easy Breakfast
*Oven Roasted Tomatoes sprinkled with Pink Sea Salt (VE, GF)
*Pecan Praline Oven Cooked Applewood Smoked Bacon Slices (GF)
*Bananas Foster Breakfast French Toast Bread Pudding (Ovo-V)
*Creamy Grits and Dungeness Crab Creole Gravy with Shredded Beechers Flagship Cheddar on the side (Crab Prices subject to change based on Supply Issues)
*Andouille Sausage and Roasted Red Pepper Fritatta (GF)
*Chicory Fresh Brewed Coffee and Hot Tea Assortment with Condiments and Fresh Orange Juice
*Please Inquire For Pricing*

 Who Dat Apps
Heavy Appetizers
*Cheesy Creole Stuffed Mushroom Caps with Panko Topping (V)
*Baked Creole Mac n Cheese Balls (V)
*Cochon Du Lait Sliders: Slow Cooked White Mountain Pulled New Orleans Pork on French Bread with Pickle Slices and Remoulade Spread
*Gumbo Potato Cups with Hemplers Andouille Sausage topped with Creole Creamy Potato Topping
*Fresh Vanilla Bean Infused Seasonal Fruit Toss with Rum Roasted Candied Pecans (GF, V)
*Petite Mini Turtle Cupcakes with Chocolate Caramel Topping (V)
*Sweet Tea
*Please Inquire For Pricing*

Lunch and Jazz in the French Market
*Chef Anna’s Scratch Made WA Grown Chicken and Hemplers Andouille Gumbo YaYa
*Layered Creole Tomato Salad with a Red Wine Garlic Vinaigrette (VE, GF)
*Bacon Coleslaw (GF)
*Crescent Moon’s Original Version of a Pressed Muffaletta Sandwich Selection: Two types of the Famous Muffaletta Classic Muffaletta and a Roasted Seasonal Vegetable Muffaletta
*Mini Beignets with a Hot Chocolate Flavored Chocolate Sauce(V)
*Iced Tea with Condiments
*Please Inquire For Pricing*

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!
*Cajun Shrimp with Blackened Butter and French Bread Slices (GF without Bread)
*New Orleans Pigs in a Puffy Blanket: Hemplers Andouille Sausage with Beechers Cheddar wrapped in a blanket of Puff Pastry with Remoulade Dip
*Chopped Butter Lettuce and Garden Fresh Tomato Salad with Creole Vinaigrette (VE, GF)
*Braised Okra and Tomato (V, GF)
*WA Grown Chicken Jambalaya:  Guests create their own combination of this famous dish with the Cooked Chicken and Steamed Rice with an extra bottle of Tabasco on the side
*Roasted Corn and Sequim Valley Clover Honey Cornbread Mini Muffins (VE, GF)
*Agave Sweetened Orange-Orange Pekoe Tea
*Please Inquire For Pricing*

Maria Laveaus Culinary Voodoo
*Open Faced Blackened PNW Shrimp Canapes with Burrata on Sourdough
*Hot Artichoke and Cheese Dip with Crostini (V, GF without Crostini)
*Apple Braised Farm to Table Pork Belly with a Spicy Remoulade served Amouse Bouche Style (GF)
*TRUE Caesar Salad with Sliced Boiled Farm Fresh Egg and Fresh Made “Creole” Focaccia Croutons
*Blackened Butter Bowtie “Voodoo” Pasta with Sauteed Seasonal Vegetables (V)
*Honey-Tobasco Pan Roasted Washington Grown Bone In Chicken Thighs with a Pickled Onion Gremolata (GF)
*Wild Caught PNW Salmon Cakes Etouffe
*Bananas Foster Trifle with Bourbon Vanilla Bean Whipped Cream
*Chicory Coffee, Passion Fruit Iced Tea with Condiments
*Please Inquire For Pricing*

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, Utility Fees, Transportation/Fuel Surcharge fees or Rental Fees (plates, glassware, linens etc are an extra charge).  **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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