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 Chef 

Chef 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 Rimmer

Chef 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


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



Louisiana Ribboncane Salad

Smoked Tomato Caesar

Cranberry Feta Salad

Greek Chopped Salad

Chopped Blue Cheese Salad

House Salad


Carving Stations

Served 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 Stations

Smashed Potato Bar with Assorted Toppings

Sweet Potato Martini Bar with Assorted Toppings

Fried Catfish with Homemade Tartar

Louisiana Flare

Shrimp 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


Horseradish Aioli

Dijon Mustard

Champagne Mustard

Peach Chutney



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