Catering Menu

Whether it’s an elegant cocktail party, fun family-style seafood boil, a corporate dinner or a special occasion, we will make your event an unforgettable experience!
We believe that our menu should reflect your taste, and the Cane River Kitchen will work within your budget on every detail.
Let the Cane River Kitchen create a culinary adventure for your next special occasion!
Reach out to us directly for more information or to book your event.

Explore our Menu

Click to see many of our most popular menu options below

Shrimp Toast

Pimento cheese & peppers, a creamy shrimp filled sandwich, fried until golden brown and crispy

Crab Stuffed Jalapenos

Jalapenos stuffed with cream cheese, fresh crab, cheddar cheese, and bacon.

Sac au lait bites (seasonal)

Crispy fried Sac au lait with a spicy creole mustard dipping sauce

Stuffed Shrimp

Classic creole crab stuffed shrimp with a remoulade dipping sauce

Marinated Rosemary Chicken

On a skewer, with a lemon, honey and rosemary sauce

Chicken Lollipops

Juicy fried wing drumettes marinated in buttermilk with a sweet and savory hot honey dipping sauce

Pork Belly Cracklins

Roasted crispy pork belly with a spicy brown sugar dipping sauce

Coconut corn souffle

Silky, savory, sweet corn and coconut milk souffle

Chow Chow Crostini

Tangy pickled green tomatoes and peppers on a garlic roasted crostini

Deviled Eggs

Deviled eggs with a distinctive creole flavor (can be topped with chicken, shrimp or crab)

Fried Okra

Fresh okra pods are sliced and dredged in buttermilk, coated in seasoned cornmeal and fried until golden and crispy. Served with creamy horseradish dipping sauce.

Honey Butter Hushpuppies

Crispy, fluffy, hushpuppies with a honey butter dipping sauce

Hot Louisiana Shrimp and Tasso Dip, Pimento Cheese or Spinach Cheese Dip

Served with crostini

Charcuterie Board

Includes a variety of cured meats, cheeses, fresh fruits, olives/ pickles, nuts and garnished with fresh herbs.

Antipasti Board

An artisan sweet and savory board featuring salami and prosciutto, olives, tomatoes, creamy mozzarella, hard and soft cheeses, apples, berries and pears.

Crudite Board

Features seasonal vegetables with a variety of dips

Sweet and Savory Board

An assortment of dried fruits and nuts, melon wrapped proscuitto
The term "gumbo" is derived from the Bantu language of West Africa, specifically from the word "ki ngombo," which refers to okra, a key ingredient in gumbo. Okra was brought to the Americas by enslaved Africans, who adapted it into a beautifully seasoned dish that resembles their traditional soups and stews. Over time, the term evolved into "gumbo" in the Louisiana Creole community. Gumbo is a Louisiana stew that traditionally includes chicken, sausage, crab, shrimp, purely vegetables or any available protein. Seasoned with a roux and the holy trinity (onions, celery and bell peppers) with traditional spices and fresh herbs, this dish is the quintessential creole specialty.

Whole Crab & Shrimp Gumbo

This gumbo includes crab and shrimp. Served with white rice

Chicken & Andouille Sausage Gumbo

This gumbo is cooked with chicken & andouille sausage. Served with white rice.

Gumbo Z'Herbes, a.k.a. Green Gumbo

This vegetarian gumbo is made with a vegetarian roux base, collard greens, okra and cauliflower. Served with white rice.
A classic seafood boil is made with a base of Andouille sausage that's simmered with potatoes and corn in a fragrant broth spiced with Creole seasoning and served with a garlic, brown sugar, lemon butter, sauce.

Seafood options

Dungeness Clusters
Shrimp
Snow Crab Legs
Dungeness Crab (Whole)
King Crab Legs
Blue Crab
Mussels
Lobster Tails

Non-Seafood Options

Your choice of proteins

Vegetarian Options

Your choice of vegetables
Our fry bar includes all the seafood and poultry classics made with a wonderfully modern twist. Seasoned to perfection and delicately fried

Seafood options

Shrimp
Stuffed Shrimp
Oyster
Crab Claws
Lobster Tail
Catfish
Crawfish

Poultry

Chicken

Vegetarian Options

Mushrooms
Green Tomatoes
Cauliflower
Okra

SHRIMP GRITS

Gold rice grits, cooked in a creamy creole garlic butter sauce and topped with candied bacon and sauteed shrimp.

BRAISED BEEF SHORT RIBS

Braised beef short ribs, slow cooked and simmered in a rich red wine sauce and served over truffle mashed potatoes.

BUTTERMILK FRIED CHICKEN

Chicken soaked in buttermilk and honey with creole seasoning, fried to perfection.

PARISH RIBS

Country style, bone-in pork ribs, slow cooked with a spicy brown sugar glaze.

CREOLE CRAB BOIL

Classic seafood boil with crab, shrimp, andouille sausage, potatoes and corn in a fragrant broth spiced with Creole seasoning and served with a garlic, brown sugar, lemon butter, sauce.

BLACKENED RED FISH

Blackened red fish topped with a lump crab, coconut curry sauce.

SEAFOOD LASAGNA

Seafood lasagna stuffed with crab, shrimp and scallops with a creamy gruyere cheese sauce.

Classic Mixed Green Salad
Creole Corn Maque Choux
Curry Roasted Cauliflower
Glazed Brussel Sprouts
Macroni And Cheese
Sauteed Mushrooms
Sweet Potatoes With Praline Glazed Pecans
Truffle Mashed Potatoes

Assorted Pralines & Caramel Tortues
Beignets With Dipping Sauces
Caramel Praline Pound Cake
Classic Banana Pudding
Dark Chocolate Mousse
Glazed Lemon Pound Cake
Grape Preserve Layered Sponge cake