Williamsburg friends start celebrating Mardi Gras well before Fat Tuesday and they do it in style. Chef Steve prepared a Bourbon Street feast for these revelers Saturday evening. No matter the occasion, Chef Steve will interpret your vision for an event you will always remember!
MARDI GRAS MENU
Passed
- Blackened Beef Tenderloin on French Bread with Watercress and Horseradish
- Goat Cheese and Jalapeno Hush Puppies
On the Dining Room Table
- Creole Shrimp Dip, served warm in a chafing dish with French Bread Rounds
- Zucchini “Boats” filled with Creole Red Beans & Rice
- Cajun Pork Tenderloins and Roasted Sweet Pepper Skewers
- Creole Mustard Sauce
- Creole Deviled Eggs
- Miniature Muffulettas: Small Sesame Seed Soft Roll with Salami, Ham, Mortadella, Mozzarella, Provolone, and Olives
On the Table Near the Kitchen
- Spicy & Sweet Glazed Andouille Sausage Bites, served warm in a chafing dish
- Pimiento Cheese Toast with Tasso Ham and Crawfish
- Sweet Potato Biscuits with Louisiana Friend Chicken Salad
- Arrangement of fresh vegetables: Petit French Green Beans, Asparagus, Grape Tomatoes, Button Mushrooms, Sugar Snaps, Baby Carrots, Broccoli, Cauliflower & Sweet Peppers, New Orleans Remoulade Sauce
Dessert
King’s Cake, of course – it wouldn’t be Mardi Gras without it!