HOLIDAY 2017 Menu
We also have our cases full of salsa, spinach dip, pimento cheese, chicken liver mousse, and smoked drum dip
Remember, you can also order from our regular catering menu!!!
Please call (504)273-7706 or email firstname.lastname@example.org to place your order by
Tuesday, December 19th
Dips & Sauces
Pimento Cheese Combo
(pimento cheese, bacon jam, pint of pickles, mustard seeds)
Spinach & Artichoke Combo
(spinach & artichoke dip, salsa, chips)
Sage Sausage Cornbread Dressing
Pecan Praline Sweet Potato Casserole
Smoked Gouda Mac & Cheese
$8 (quart) / $15 (half pan)
Black Pepper Mashed Potatoes
Root Vegetable Roasters
(citrus cumin butter, thyme, parsnip, sweet potato, carrot, turnip)
Brussels Sprouts Roasters
(garlic herb butter)
$15 / quart
Chicken & Sausage Gumbo
$50 - 100 piece
Smoked Fried Chicken Nuggets
(served with jalapeño ranch)
$95 - 200 piece
Pies & Cheesecakes
Pies from Windowsill Pies & Cheesecakes from Progress Dairy Barn
Amaretto Pear & Dried Cherry Pie
A pie of juicy pears and Lazzaroni amaretto-soaked dried cherries, peeking up through a golden latticework of crisp autumn leaves. Highlighted with a pinch of fresh grated nutmeg and lemon zest, this pie is redolent of fall days.
Gingered Pumpkin Tart with Candied Pepitas
For all you traditionalists, the pumpkin pie you’ve been craving but with a nouveau spin. Begun with our divine scratch-made caramel and finished with fresh ginger and orange zest, this is one perky pumpkin tart. A wreath of sparkling candied pumpkin seeds adds the perfect crisp contrast.
Vanilla Bean Bourbon Pecan Pie
One bite and you know you’re tasting history. The history of the land, the foodways, the people who went before. The South. Madagascar vanilla beans. Louisiana pecans. Local cane syrup and honey. Maker’s Mark. And a secret ingredient.
Dark Chocolate Peppermint Tart
A silken ganache infused with cool peppermint. A buttery tart crust dappled with a flurry of candy cane. Forget the carrots. If Santa bribed Comet and Blitzen, this is what he’d use.
7" Creole Cream Cheese Cheesecake
The Mauthe’s small family farm, brought creole cream cheese out of extinction and back to your table in 2001. The Milklady uses this New Orleans favorite to prepare a delectable dessert. We are proud to say it all starts on our family farm with our small herd of dairy cows. We take pride in using only the freshest ingredients including our own fresh farm eggs and creole cream cheese. Each cheesecake is prepared and packaged by hand.