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2021 MHE Wedding Sample Menus General

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2021 MHE Wedding Sample Menus General SAMPLE MENUS ABOUT US My House Events is a culinary curation company that breaks the mold of traditional event services. We bring to the table personalized menus and logistics that highlight the best of New Orleans chef talent and celebrate food as a means through which meaningful connections are fostered. In addition to our catering curation services, we also provide Event Management, tailored to fit the needs of your special day. At the forefront is our mission to support chefs with economic and creative work opportunities. We specifically focus on working with BIPOC and Woman Chefs. We strive for a more inclusive events industry that offers a more equitable distribution of opportunity and money. OUR SERVICES GO FROM IDEATION TO CREATION Click to get a full comprehensive list of our services, EVENT MANAGEMENT In addition to catering, we work with couples to provide Event Management services. A month before your wedding day, we will work with you to ensure your big day is flawless and you are stress-free! Our services include the following: Pre-month of meeting to collect details Vendor recommendations Creation of wedding day timeline Walkthrough of venue with vendors as needed Conducting a rehearsal walkthrough Confirmation and communication with all other vendors for the wedding (florist, DJ, etc.) On-site venue setup on your wedding day Same day venue breakdown after your event BEGINS AT $2200 Need additional help? Let us know and we can build a custom package! To get a feel for our coordination services, download our complimentary wedding checklist below. START THE PARTY CHEFS JEN + BRANDON Jen + Brandon say that the hardest thing for them is saying no to private events - they love them. Their oyster bar is always a guest favorite. RAW OYSTER BAR during cocktail hour or reception Gulf oysters shucked on-site and served with cocktail sauce, mignonette, and crackers Premium and chargrilled oysters are also available! STARTING AT $1300 for 100 guests Subject to Change CHEFS THERESA + GAVIN This husband and wife duo have swept New Orleans off her feet with their beautiful, fresh, and Mediterranean inspired cuisine. They prioritize local and chefs in the city love eating at their places. CHEESE + CHARCUTERIE TABLE hand-selected cheeses and cured meats featuring small, artisan producers from the South - includes five cheese selections and four charcuterie selections Accouterments: olives, roasted nuts, assorted dried fruits, seasonal fresh fruits, house-made mustard, seasonal fruit jam, seasonal flower and herb garnishes, crackers, and fresh bread $1570 for 100 guests THE MAIN EVENT: LOUISIANA CLASSICS CHEF TIA Tia loves the decadence, layers of flavor, and boldness of Creole + Cajun cooking. Her family owned restaurant has been blessed as a “must eat” by Leah Chase. PASSED APPETIZERS SALAD Crawfish Etouffee Crostini Spinach Strawberry Salad toasted french bread spears with raspberry vinaigrette, feta, with New Orleans crawfish roasted pecans + red onions etouffee Cochon de Lait Slider slow cooked pulled pork + ON THE SIDE purple cabbage slaw Fried Green Tomato + Shrimp Triple Cheese Baked Macaroni + Remoulade Cheese southern fried green tomato Sauteed Green Beans + Mushrooms wedge with jumbo shrimp + chipotle remoulade sauce MAINS Shrimp + Grits rich and creamy grits served with jumbo shrimp in a savory brown Creole sauce Southern Fried Chicken Thighs with honey tabasco glaze $50/PERSON Inclusive of Tax and Gratuity Subject to Change THE MAIN EVENT: MODERN LOUSIANA CHEFS COLLEEN + CAMILLE Colleen and Camille met as sous chefs at Willa Jean. These two Louisiana natives cook food inspired by their travels but tied to their roots. They're committed to sourcing ingredients locally and sustainably. PASSED APPETIZERS MAINS Classic Louisiana Meat Pies choose 2 pimentón aioli Smoked Fried Chicken Thigh Deviled Eggs with Louisiana cane syrup topped with chicken cracklins Braised Short Ribs Mini Grilled Pimento Cheese with crispy garlic + pomegranate molasses Sandwiches with bacon + onion jam Gumbo chicken + sausage gumbo & gumbo z’herbes (vegan) served with popcorn rice ON THE SIDE Creamy Yellow Grits with choose 2 Choose-Your-Own Toppings served with New Orleans style Louisiana Citrus Salad barbecue shrimp, tender beef grillades in rich gravy, + ratatouille local mixed greens, spiced pecans, goat cheese, winter squash, + cane vinaigrette Haricot Vert with Lemon and Shallot Grilled Marinated Vegetables Roasted Local Squash with cane vinaigrette + coconut gremolata $48/PERSON Inclusive of Tax and Gratuity Subject to Change Can also be family style. THE MAIN EVENT: CONTEMPORARY SOUTHERN CHEF NATHANIAL Before opening up his fine dining concept, Chef Nathanial worked at one of NOLA's top restaurants, Commander's Palace. Additionally, he owned and operated one of the first food trucks in New Orleans. PASSED APPETIZERS SIDES choose 3 choose 1 Boudin Balls Grilled Seasonal Vegetables with garlic aioli pesto + parmesan BLT Crostini Garlic Smashed Potatoes with creole tomato, smoked tomato aioli lemon + fresh herbs + tarragon Creamy Grits Artichoke Heart Bruschetta sweet corn + roasted garlic with garlic butter sauce Baked Macaroni + Cheese Duck Confit Wontons breadcrumbs + cheddar with tart cherry dipping sauce Crab Or Gulf Fish Beignets MAINS with preserved kumquat tartar sauce choose 2 Balsamic Roasted Pork SALAD Smoked BBQ Beef Brisket choose 1 thick sliced beef or pulled beef for sandwich station Grilled Hearts of Romaine Caesar Salad Parisian Style Baked Gnocchi parmesan + basil croutons with mushroom ragu Local Arugula Salad Smoked +Jerked Chicken tomato, red onion + herb vinaigrette Mojo Marinated Pork Marinated Beet Salad cucumbers, goat cheese + fresh citrus $45/PERSON Inclusive of Tax and Gratuity Subject to Change THE MAIN EVENT: A COURSED MEAL CHEFS BYRON + DAVID Both local Louisiana chefs, they offer nutritious simple meals based on contemporary Creole Cuisine. David and Byron are known for their intimate, experiential pop-ups focusing on the history and nutritional value of the food. FIRST COURSE choose 1 Sweet Potato Frisée Salad with guava vinaigrette Watermelon + Pineapple Salad fig preserves + whipped mascarpone SECOND COURSE guests choose 1 Seared Hanger Steak garnished with chimichurri + frites Seared Red Snapper + Mussels curry fumet with sofrito, potatoes + carrots served with sticky rice (can be made w/o shellfish on request) Moroccan Chickpea Stew turmeric, zucchini, cauliflower, cherry tomatoes, greek yogurt, mint (can be vegan) DESSERT Chocolate Calas served with ice cream $65/PERSON Inclusive of Tax and Gratuity Subject to Change LATE NIGHT BITES TACO STATION Choose 1 meat and 1 veggie option. All tacos served with pickled red onion, pickled carrots, shredded cabbage, fresh cilantro, and salsa Chicken in Achiote Sauce chicken simmered in aannato based recado rojo, red wine, ginger, jalapeño Pork Carnitas pork shoulder slow-cooked in lard with citrus, cinnamon, brown sugar, chilé arbol, Modelo Negro Chipotle Braised Beef beef slow-cooked in chipotle adobo, tomato, cilantro, apple cider vinegar, garlic Coconut + Citrus Sweet Potatoes LATE NIGHT PIZZA DELIVERY sweet potatoes cooked in coconut milk, citrus, cinnamon, turmeric, cayenne NYC Style Cheese + Pepperoni Sofrito Hominy + Black Beans to serve 100 late-night guests with paper hominy + black beans stewed in red wine, plates and napkins cilantro, serrano, tomatillo, paprika Crispy Potato + Chipotle Pimento Cheese $430 cheddar cheese, chipotle, pimento pepper, Inclusive of tax, gratuity + delivery fee sweet red onion, crema, cilantro SALSAS choose 3 Charred Tomatillo Roasted Garlic + Tomato Salsa Verde (Chimmi Churri) Yucateca Carrot + Habanero Avocado + Jalapeño Crema $20/PERSON inclusive of tax and gratuity DESSERT PRICING $10 PER PERSON CHEF TESS DESSERT BAR BEGINS AT $8 PER ADD ICE CREAM CART PERSON BEGINS AT $9 PER ADD GLOW IN THE PERSON DARK COTTON CANDY BEGINS AT $10 PER PERSON ADD AFFOGATO EXPERIENCE BEGINS AT $5 PER PERSON ADD POPSICLE BEGINS AT $9 PER STATION PERSON ADD WAFFLE BAR Inclusive of Tax and Gratuity DESSERT BAR CHEF TESS Tess was the Research + Development Manager at Momofuku Milkbar in NYC before she decided to bring her unique and creative desserts and flavors to New Orleans. Mini Key Lime Pies graham cracker crust, tangy fresh lime filling, whipped cream topping Mini Chocolate Cream Pies oreo-inspired crust, chocolate milkshake pudding, whipped cream + cocoa Mini Salted Caramel Apple Pies flaky crust, salted caramel apple filling + cinnamon streusel Mini NY Style Cheesecakes graham cracker crust, tangy cream cheese filling, fresh strawberry topping Mini Classic Brownies Mini Tangy Lemon Bars ADDITIONAL DESSERT EXPERIENCES ICE CREAM CART Hand-made artisan ice cream that comes in a variety of flavors. One vegan option is also available. GLOW IN THE DARK COTTON CANDY Made on site with glowstick handles. An attendant will freshly spin and hand out one flavor of cotton candy for guests AFFOGATO EXPERIENCE Pair our ice cream cart with our espresso cart to create an Affogato bar experience — a tasty caffeinated treat! POPSICLE STATION Delicious frozen treats for outdoor conferences and Spring/Summer corporate parties. WAFFLE BAR An amazing waffle bar featuring mouth-watering sweet options for all guest palates. BREAKFAST PRICING $15 PER PERSON SIMPLE BREAKFAST $25 PER PERSON BAGEL BUFFET $5 PER PERSON HOT BEVERAGE SELF-SERVICE 3 hours of service +$2 PER PERSON ADD FILTERED 3 hours of service WATER SERVICE +$1.50 PER PERSON ADD COLD 3 hours of
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