Thank you for thinking of Bella Luna Catering, LLC and The Foundry to assist with your upcoming event. We hope to exceed your every expectation and desire. My personal goal is to make sure that the planning stages of your special event are as pleasurable and worry-free as possible.
Attached you will find our catering menus for your review. Please note that our chef is a European Master and can accommodate any palate or request. All pricing is exclusive of tax (9.75%) and service (22%).
As you plan your function we ask that you follow a few helpful guidelines. For seated dinners, please limit to one your selection from the appetizer, soup, salad and dessert categories. To facilitate the highest quality cuisine, presentation and service, we respectfully limit groups to one entree selection. Bella Luna will always accommodate the special dietary needs of your guests.
For reception dinners, hors d’oeuvres will be passed during the first 45 minutes and buffet service will last 2 hours
If you are using Bella Luna Catering, we do not charge a rental fee for The Foundry, however, minimum revenue is required. If you choose to use an outside catering service, The Foundry will provide the bar services along with the staff to facilitate and a rental fee will be required.
It will be my pleasure to assist you with floral arrangements, table decor, audio visual requirements and entertainment suggestions.
We look forward to the opportunity to work with you. On behalf of the entire staff of Bella Luna Catering, we are eager to make every aspect of your occasion spectacular and memorable in every way.
HORS D’OEUVRES |
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SEAFOOD |
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New Potatoes Filled with Maine Lobster |
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and Chevril Salad 4.75 |
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Sambal Ahi Tuna Tartar in Oriental Soup Spoon 4.00 |
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Petite Apple Wood Smoked Bacon Wrapped Scallops 4.25 |
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Gazpacho Gulf Shrimp Shooter 3.25 |
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Smoked Salmon on a Wonton Chip |
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with a Dallop of Wasabi Cream 3.75 |
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Pecan Crusted Oysters with Wasabi Aioli 3.00 |
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Crabmeat Maison in Phyllo Dough 3.75 |
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Lobster Skewer with Plum Ginger Sauce 5.25 |
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Petite Crab Cakes |
with Smoked Jalapeño Remoulade 4.00 |
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Cajun Boiled Shrimp |
with Creole Red Sauce 3.50 |
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Crawfish Cheesecake with Scallion Coulis 3.50 |
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MEAT |
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Roasted Petite Lamb Chops |
with Mint Aioli 4.50 |
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Foie Gras on Brioche |
with Pineapple Syrup 5.25 |
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Dirty Rice Tartlette 3.00 |
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Pulled Pork and Creamy Slaw |
in Rice Paper Cone 3.50 |
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Pork and Shrimp Potstickers |
with Scallion Soy Sauce 3.25 |
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Blended Almond & Honey Coated Chicken |
served on a Tine 3.00 |
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Pear and Blue Cheese |
Wrapped in Proscuitto 3.75 |
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Smothered Cabbage and Andouille |
in Puffed Pastry 3.00 |
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Beef tip and Portobellos on a |
Popsicle Stick 3.00 |
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Smoked Duck and Poblano Quesadilla 3.25 |
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VEGETARIAN |
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Fried Pickled Okra 3.00 |
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Mini Rosemary Biscuit with Salted Butter & Honey 3.00 |
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Goat Cheese Stuffed |
Cherry Tomato Lollipop 3.00 |
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Spinach, Gruyére, Mushroom Quiche 3.00 |
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Asparagus Risotto Served in a Spoon 3.50 |
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Thai Vegetable Spring Roll 3.00 |
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Hors d’oeuvres are priced |
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per piece per person |
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APPETIZERS |
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Artichoke Napoleon |
Layer of Artichoke, Tomato, Goat Cheese and Caramelized Onion |
Drizzled with Sweet Balsamico Reduction |
Served with a Spicy Cheese Twist |
9.25 |
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Creole Crab Cakes with Tomato Relish and Smoked Jalapeño Remoulade |
9.25 |
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Fried Green Tomatoes served with Gulf Shrimp in a Traditional Ravigote |
11.25 |
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Grilled Portobello Brushed with Garlic Oil and topped with Goat Cheese Gravy |
9.00 |
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Grilled Semi-boneless Quail on Asian Slaw in a Rice Wine Vinegar |
12.50 |
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Crunchy Wild Mushroom Risotto Cake |
Topped with Micro Greens in a Tangy Citrus Vinaigrette |
9.50 |
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Appetizer Medley of |
Creole Crab Cake, Lamb Chop with a Provençal Crust |
And Traditional Shrimp Remoulade |
14.75 |
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Cast Iron Seared Hudson Valley Foie Gras Paired with Fresh Pineapple |
Drizzled with Port Wine Glaze |
15.50 |
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SOUPS |
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Wild Mushroom Bisque with Apple Wood Smoked Bacon |
Lobster Bisque, Spiked with Cognac |
New Orleans Style Turtle Soup Laced with Sherry |
Smoked Duck and Andouille Gumbo |
Bella Luna Oyster and Shrimp Gumbo |
7.50 |
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SALADS |
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Assorted Baby Lettuces Tossed with Cranberry Vinaigrette |
Topped with Bleu Cheese, Candied Pecans and Julienne Pears
8.00 |
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Baby Romaine Tossed with Eggless Caesar Dressing |
And Toasty Croutons |
8.00 |
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Fresh Arugula Dressed with Myer’s Vinaigrette |
Topped with Hudson Valley Duck Confit and Oven-Dried Tomatoes |
9.50 |
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ENTREES |
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Fire-roasted Artichoke Sauce over a Free-Range Chicken Breast |
Served with Buttermilk Mashed Potatoes |
27.00 |
With Crab Meat and Fire-roasted Artichoke Sauce add 3.50 |
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Hazelnut Crusted Mahi Mahi with a Myer’s Lemon Beurre Blanc |
accompanied by White Corn and Asparagus |
27.00 |
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Sauteed Gulf Redfish with a Jazzfest Crawfish Monica Sauce |
over Popcorn Rice and Vidalia Onions |
31.50 |
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Provimi Veal Chop in a Roasted Garlic Jus topped with Fried Sage |
Served with Creole Corn Pudding |
39.00 |
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Pan Seared Snapper (Seasonal) served with Chunks of Blood Orange and Pistachios |
Served over Asparagus |
31.50 |
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Grilled Filet Mignon in a Chasseur Sauce with Goat Cheese Mashed Potatoes |
And Glazed Carrots |
35.75 |
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Pork Chop topped with a Pecan Streusel served with Pole Beans and Braised Apples |
28.00 |
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Tilapia served with a Crabmeat Salsa, Creamy Spinach and Baby Potatoes |
28.50 |
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Medallion of Angus Beef and BBQ Shrimp |
Accompanied by Veggie Ragout and a Rosemary Biscuit |
39.00 |
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Grilled Atlantic Salmon topped with Creole Shrimp Pecan Brittle Sauce |
And Steamed Broccoli Raab |
28.50 |
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Grilled New York Strip in a Green Peppercorn Sauce |
Double Baked Potato and Sauteed Mushrooms |
33.50 |
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Grilled 5oz. Filet of Beef and a 4oz. Maine Lobster Tail in Herb Butter |
with Roasted Garlic Mashed Potatoes and Jumbo Asparagus |
45.00 |
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Grilled Ashley Farm Chicken Breast and Herb Crusted Catch of the Day |
Served with Corn Maque Choux and au Gratin Potatoes |
33.00 |
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DESSERTS |
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Chocolate Fudge Cake Layered with Raspberry Coulis |
And White Chocolate Ganache |
7.75 |
* |
Crème Brulee with Gourmet Tahitian Vanilla Bean and Fresh Berries |
7.00 |
* |
Banana Bread Pudding Served with Myer’s Rum Sauce |
7.00 |
* |
White Chocolate Cheesecake Drizzled with Godiva Chocolate Sauce |
7.00 |
* |
Key Lime Pie with Apricot Glaze and Vanilla Whipped Cream |
7.00 |
* |
Chocolate Pecan Tart |
7.25 |
* |
Tiramisu with Fresh Berries and Mocha Crème |
7.50 |
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Traditional German Black Forest Cake |
7.50 |
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Baked Alaska Flamed with New Orleans Rum |
8.75 |
* |
Homemade Ice Creams and Sorbet |
7.00 |
** |
Trio of Desserts |
Three of the Pastry Chef’s Specialties |
Assembled to Tempt the Palate |
* |
12.00 |
** |
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