Sample Menus

BANQUETS & EVENTS
SAMPLE MENUS
Chef preparing food at Jacmel Inn
Menus for private or corporate events are created to your specifications by our executive chef. A custom designed menu can be arranged by contacting our manager with one week notice. 

For more information or to discuss pricing and date availability, please contact our general manager at (985) 542-0043.
(Seated ) Sample Menu #1 (Seated) Sample Menu #2 (Seated) Sample Menu #3 Catering Menu

Soup or Salad
  • Soup du Jour (changes daily)
  • House salad with peppercorn dressing
Entrees
  • Roasted meatballswith polenta
  • Pan-roasted salmonwith chefs daily preparation
  • Roasted chicken breastwith chefs daily preparation
Dessert
  • Bread Puddingwith rum sauce
Complimentary coffee, tea and soft drinks


Soup or Salad
  • Soup du Jour (changes daily)
  • House salad with peppercorn dressing
Entrees
  • Pork tenderloin or crispy chicken with chef's daily preparation
  • Pan-roasted gulf fish with lemon butter
  • Shrimp and grits with smoked gouda and andouille
Dessert
  • Bread Pudding with rum sauce
Complimentary coffee, tea and soft drinks



Soup or Salad
  • Soup du Jour (changes daily)
  • House salad with peppercorn dressing
Entrees
  • 8 oz filet mignon with potato and seasonal vegetables
  • Veal Picatta with fresh pasta, lemon and capers
  • Pan roasted gulf fish with jumbo lump crab meat

Dessert
  • Bread Pudding with rum sauce
Complimentary coffee, tea and soft drinks

Passed Hors’Doeuvres

Cold items
  • Smoked salmon and avocado toast with spicy mayo | 3.5 
  • Shrimp deviled eggs | 2.5 
  • Pork chichorones with house dressing | 1.50
  •  Smoked fish salad on toast | 3
  •  Beef tartare with shallot, capers and Dijon | 4
  •  Shrimp salad on soda crackers | 2.5 
  • Seared tuna with crispy wonton and yuzu aioli | 4
  •  Eggplant caponata crostini with roasted garlic | 1.5 
  • Wild mushroom and goat cheese bruschetta | 2.5
  •  Pimento cheese and apple toast | 2 
  • Sweet corn pancake with burrata and pepper jelly | 2
Hot items
  • Boudin balls with creole mustard | 2 
  • Crispy Shrimp and scallion risotto balls | 2 
  • Fried oyster with remoulade on toast | 3 
  • Almond stuffed bacon wrapped dates | 3
  • Coffee spiced lamb lollipops | 5
  • Shrimp toast with spicy mayo and hoisin | 2.5
  • Pork skewer with white bbq sauce | 2.5
  • Beef skewer with hoisin | 4
  • Mini crab cake with white remoulade | 3
  • Crawfish or meat pies with chowchow | 3.5
  • Bacon wrapped shrimp | 2.5
  • Cocktail muffulettas | 4
Dips & Displays
  • Creamy spinach and artichoke dip with pita chips | 50/gallon
  • Lump crab and triple cream dip with crispy pita chips 75/gallon
  • House-made pimento cheese with seasonal preserves and rice crackers | 9/lb
  • Crudite with seasonal vegetables and sauces | 150/50 people
  • Artisinal cheese board with seasonal accompaniments | 200/50 people

Entrée (served in chafing dishes) 
  • Whole roasted pork shoulders with caramelized onion jus and polenta | 175
  • Steak tips with new potatoes, peppers and onions | 300
  • Seafood gumbo | 75/gal
  • Chicken andouille gumbo | 50 gallon
  • Cajun penne pasta with sausage, shrimp and parmesan | 120
  • Grillades & grits with roasted peppers and onions | 120
  • Chicken alfredo with wild mushrooms and parmesan | 100
  • Cajun jambalaya with shrimp, pork and chicken | 120

Carving & action stations ($50 per chef for carving and action stations)
  • Prime rib with horseradish, jus and rolls | 30/lb
  • Grilled beef tenderloin with rolls and accompaniments | 21/lb
  • Roasted inside beef round with rolls and accompaniments | 12/#
  • Grilled pork loin with spicy mayo, red onion marmalade and rolls | 10/ lb
  • Shrimp and grits with smoked gouda and southshore bbq | 3.5/person 
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