Cocktail Catering Menu

Cocktail Reception I

Passed Tapas

Cumin Rubbed Jumbo Shrimp

with Cucumber-Yogurt Sauce

Petit Chicken in Phyllo

with Wild Mushrooms, Leeks & Feta

Moorish Pork

Grilled Tenderloin
with Horseradish Sour Cream

A Gourmet Table

The Following Are Presented
Upon Decorative Platters
Garnished with Fresh Herbs & Vegetables

Assorted Cheeses

A Selection of Artisan Cheeses
Complimented with Croustades & Accompaniments

Roasted Vegetable Cheesecake

Sun-Dried Tomatoes & Roasted Vegetables
Blended with Savory Cheeses,
Served with Croustades

Curried Hummus

Garbanzo Beans Blended with Curry,
Parsley, Garlic and Seasonings,
Served with Pita Chips

Station One

Chef Saute’s Table Side!!!

Louisiana Wild Mushroom Risotto

LA Mushrooms with Aged Parmesan & Truffle Oil

Smoked Salmon Wrapped Asparagus

with Dill Cream Cheese & Lemon Zest

Station Two

Served to Your Guests by Uniformed Servers

Rare Pepper Steak

Served on Sun-Dried Tomato Pesto Cous Cous

Roasted Vegetable Empanada

Roasted Seasonal Vegetables in Puff Pastry

Station Three

A Sweet Conclusion to End the Evening!

A Selection of Cocktail Sweets

Cocktail Reception II

Passed Tapas

Eggplant Wraps

Arugula Pesto, Fresh Mozzarella
& Oven-Dried Tomatoes
Rolled in Roasted Eggplant

Coriander Tuna

Coriander Seared Ahi
with Avocado-Tomato Relish
& Chili Cilantro Vinaigrette

Smoked Salmon Wrapped Asparagus

with Dill Cream Cheese & Lemon Zest

Citrus Cured Smoked Duck Breast

with Pomegranate Gastrique

A Gourmet Table

The Following Are Presented
on Decorative Platters,
Garnished with Fresh Herbs & Vegetables

A Local Farmer’s Market

A Selection of Seasonal
Local Farmer’s Market Produce,
Presented Blanched and Raw
with Homemade Curried Hummus

Lump Crab & Artichoke Cheesecake

with Fresh Herbs and Served with Croustades

Crawfish & Manchego Frittata

with Tomato-Caper Relish

Station One

Chef Saute’s Table Side!!!

Paella de la Vega
A Traditional Spanish Favorite

Shrimp, Calamari, Chorizo,
Mussels, & Chicken in Saffron Rice

Complimented with… Apple & Brie Salad

Spring Greens, Caramelized Leeks
with Apple Cider Vinaigrette

Station Two

Carved Table Side for Your Guests

Roasted Beef Tenderloin

Peppercorn Crusted with
Horseradish Sauce and Assorted Rolls

Station Three

A Sweet Conclusion to End the Evening!

Louisiana Strawberry French Toast

Sliced Bread Dipped
in a Cinnamon Custard with
Strawberries, Crème Fraiche and Mint

Wedding Reception

Passed Tapas

Moorish Pork

Cured & Grilled Tenderloin
with Horseradish Sour Cream

Cumin Rubbed Jumbo Shrimp

with a Cucumber-Yogurt Sauce

Duck Gruyere Empanada

Pulled Duck and Gruyere Cheese
in Puff Pastry

Savory Baklava

Layers of Mushrooms, Goat Cheese,
Peppers and Pesto

A Gourmet Table

The Following Are Presented
on Decorative Platters,
Garnished with Fresh Herbs & Vegetables

Lump Crab & Artichoke Cheesecake

with Fresh Herbs and Served with Croustades

Baked Brie in Pastry

with Apple Calvados & Caramelized Onions

Curried Hummus

Served with Pita Chips

Eggplant Caviar

with Onion, Tomato, Peppers & Olive Oil

Ceviche

Fresh Seafood Marinated
in Citrus, Olive Oil & Herbs

Station One

Wild Mushroom Risotto

LA Mushrooms, Sauteed with Aged Parmesan in Truffle Oil

Smoked Salmon Wrapped Asparagus

with Dill Cream Cheese & Lemon Zest

Vega Salad

Baby Greens, Toasted Almonds,
Haricots Verts & Manchego with
Sun-Dried Tomato-Balsamic Vinaigrette

Station Two

Carved Table Side for Your Guests

Roasted Beef Tenderloin

Peppercorn Crusted with
Horseradish Sauce and Assorted Rolls

Fig Roasted Pork Loin

with Pine Nuts and Mustard Chutney

Manchego Gratin

Scalloped Yukon Gold Potatoes
in Rich Manchego Cream

Seated Dinner

Citrus Cured Gulf Shrimp

Jumbo Gulf Shrimp with Mango,
Fresh Herbs, Peppers & Melon

Serrano Wrapped Louisiana Quail

on Baby Greens, Crispy Shallots,
Shaved Grana Padano
& Grape Tomatoes with
Plaquemines Satsuma Vinaigrette

Smoked Venison Empanada

Sherry-Sage Braised Venison with Gruyere
in a Crispy Pie on Au Jus Butter

Grilled Lamb T-Bone

Pomegranate Glazed Lamb T-Bone
with Wilted Arugula & Manchego Gratin

Vanilla Crema Napoleon

Creamy Custard in Puff Pastry
with Orange Blossom Syrup &
Toasted Pistachio-White Chocolate Bark

Supplies

Vega Catering Provides All Station Tables with Linens Serving Supplies & Utensils, Glass Plates, Silver Forks, Cocktail Napkins

Staff

All Necessary Staff Needed for an Elegant Event

We offer a wide selection of other items and dishes and are available for custom requests and quotes. As prices may vary, please call Heather in our Catering Dept. for details 504/836-2007 x101



Dinner Tuesday - Saturday from 5:30pm    /    Sunday Brunch - 11:00am to 3:00pm    |    2051 Metairie Rd.   Old Metairie, LA 70005   (504) 836-2007