the menu
The menu at The Venues ranges from down home Louisiana fare to sophisticated cuisine. In addition to the extensive menu offerings, your event menu can be personalized to reflect your specific tastes. William “Bill” Kelly, Lead ChefChef Kelly has over twenty years’ experience in the culinary industry. He is a graduate of Culinary Arts Institute of Louisiana and Scottsdale Culinary Institute’s Patisserie Program. Chef Kelly has worked in every level of the culinary industry, bringing his talent and expertise to The Venues. Chef Kelly began his professional career as the assistant head chef at Squire Creek Country Club. Chef Kelly moved to Shreveport in 2007 to assume the role of kitchen manager for Superior Steakhouse and was quickly promoted to Executive Chef. Chef Kelly then began his new culinary adventure catering events full time for The Venues and Dick Grieder in 2009. Chef Kelly has created an impeccable reputation from his clients for being accommodating, and his delicious cuisine speaks for itself. Patrons of The Venues come from all over Louisiana and surrounding states. Having hosted more than seven-hundred events, Chef Kelly and his staff are experts in the event business. Chef Helen RimmerChef Helen Rimmer stands as a culinary luminary with a remarkable career spanning over 55 years. Her culinary journey is a testament to passion, expertise, and an unwavering commitment to the art of cooking. Helen’s culinary prowess truly came to the forefront during her 15-year tenure with The Venues, where she honed her skills and showcased her talent alongside industry veteran Bill Kelly. This collaboration proved to be a pivotal chapter in her career, as she contributed significantly to the success and reputation of The Venues. Her presence elevates our culinary offerings, and her dedication to excellence is a source of inspiration for the entire team. |
Our Menu Packages
Appetizers
Fresh Fruit Display Assorted Cheese Cascade Natchitoches Mini-Meat Pies Crawfish Pies Deviled Eggs Grilled Marinated Vegetable Platter Smoked Salmon Flatbread with Dill Cream Flatbread, Melted Brie, Pears, Caramelized Onions Goat Cheese Stuffed Dates with Bacon Truffle Risotto Balls with Spicy Marinara Mini Muffalettas Basil Chicken Salad on Mini Croissants Hot Tomato Bruschetta on Crostinis | Mini Crab Cakes with Cilantro Lime Tartar Crab Case Sliders with Remoulade Chilled Prawns with Spicy Cocktail Sauce Citrus Marinated Shrimp Marinated Crab Claws Flash Fried Oysters with Horseradish Aioli Oyster’s On the Half Shell Tangipahoa BBQ Shrimp Spinach Artichoke Dip with Chips Chipotle Hummus with Pita Louisiana Crab Dip with Crostinis Mini Mozzarella Crostini with Tomato Basil Pesto |
Side Dishes
Citrus Pasta Salad Fresh Asparagus w/ Lemon Vinaigrette
Caramelized Green Beans Ratatouille – Mixed Vegetable with Balsamic Glaze
Herb Roasted Potatoes | Vegetable Medley
Flavored Mashed Potatoes
Au Gratin Potatoes |
Salad
Louisiana Ribboncane Salad Smoked Tomato Caesar Cranberry Feta Salad | Greek Chopped Salad Chopped Blue Cheese Salad House Salad |
Stations
Carving StationsServed with Rolls and Choice of Sauces Pecan Smoked Ham Rosemary Balsamic Pork Tenderloin Pecan Smoked Brisket Roasted Prime Rib Grilled Beef Tenderloin Grilled Chicken Breast | Specialty StationsSmashed Potato Bar with Assorted Toppings Sweet Potato Martini Bar with Assorted Toppings Fried Catfish with Homemade Tartar Louisiana FlareShrimp and Grits Jambalaya Grits with choice of Shrimp or Crawfish with Assorted Toppings Chicken and Sausage Gumbo with Dirty Rice Seafood Gumbo with Rice Chicken and Sausage Jambalaya Seafood Jambalaya |
Sauces
Horseradish Aioli
Dijon Mustard
Champagne Mustard
Peach Chutney
Chimichurri
Dessert
Ice Cream Sundae Station – Vanilla Bean Ice Cream, Hot Chocolate, Whipped Cream and Cherries
Bananas Foster Station – Caramelized Bananas, flamed with Rum, with Vanilla Bean Ice Cream
New Orleans Bread Pudding with Rum Sauce
Homemade Peach Cobbler
Assorted Mini Cheesecakes