Special Events: On and Off Site
The Lakehouse can cater on and off site events for both small and large groups. The restaurant offers an historic space with modern design elements. It can hold up to 240 people in both the upstairs and downstairs areas. If you're just wanting the upstairs which offers a more intimate space - you can comfortably seat up to 70 indoors and with the balcony up to 100. Downstairs is best for larger groups especially if you're planning to have live entertainment such as a DJ or band. Both up and downstairs have amazing views of Lake Pontchartrain both indoors and out - balcony upstairs and patio area downstairs.
- Bar upstairs and downstairs
- Buffet area upstairs and downstairs
- Restrooms upstairs and downstairs
- No elevator in restaurant
- Arbor outside of restaurant and old Oak tree to the left side of the building are both great options for ceremonies
- Servers are available for on and off site events for an additional fee
Banquet and Off-Site Catering
Starters
Passed Appetizers
Mini Crab Cakes with Remoulade
Grilled Chicken, Spinach and Red Pepper Wraps
Traditional New Orleans BBQ Shrimp
Chilled Shrimp with Cocktail Sauce
Bacon and Parmesan Stuffed Mushrooms
Smoked Salmon Canapes with Tarragon Cream Cheese
Marinated Chicken Salad and Cranberry Tarts
Oysters En Brochette
Breaded Scallops and Red Pepper Aioli
Beef Sliders and White Cheddar Dip
White Truffle Oil Potato French Fries
Blackened Shrimp, Tomato and Spinach Pinwheels
Chicken and Catfish Tenders
Appetizer Platters or Plates
Oysters En Brochette with Balsamic Reduction
Jumbo Lump Crab Cake and Grilled Creole Tomato with Remoulade
BBQ Shrimp with Garlic Toast Points
Crawfish Ravioli and Cognac Lobster sauce
Braised Scallops with Garlic Brown Butter
Domestic and Imported Cheeses with Fresh Fruit and Crostini's
Soup Terrines or Plated Soups
Crawfish Etouffee
Potato and Bacon
Seafood Bisque
Oyster Chowder
Seafood Gumbo
Seafood Chowder
Oyster and Artichoke
Tomato and Basil
Plated Salads
Garden Greens, Seasonal Vegetables with Creole-Mustard Dressing
Iceberg Wedge with Peppercorn-Blue Cheese Dressing
Hearts of Romaine with Caesar Dressing and Parmesan Cheese
Buffet Entrees or Plated Entrees
Sauteed Gulf Fish Pontchartrain with Jumbo Lump Crab and Vin Blanc
Grilled Pork Tenderloin with Fried Oysters and Calvados Cream
Bronze Gulf Fish Amandine with Meuniere Sauce
Filet of Beef with Bordelaise
Gulf Fish Bienville with Oysters, Shrimp, Mushrooms and Bechemel
Blackened Shrimp, Tomato, Spinach and Linguini Pasta
Herb-Crusted Chicken Breast, Candied Pecans and Natural Jus
Seafood Jambalaya
Pan-Seared Chicken Breast with Crawfish Etouffee
Carving Station
Roasted and Grilled Marinated Whole Beef Tenderloin with Bordelaise and
Smoked Bacon Demi-Glace with a sauce Béarnaise
Fresh Herb Marinated Grilled Skirt Steak set in a fresh garlic Cognac herbal butter
Herb Crusted Pork Loin with Fire-Roasted Onions and Peppers and
Served with Chipotle Barbecue Sauce
Whole Beef Brisket Abita Root beer Cattlemans Barbecue sauce
Garlic and Fresh Herb Roasted Inside round of beef with a rich au jus
Served with a green peppercorn mayonnaise, and
garlic-horseradish sour cream,
served with assorted tea buns
Garlic and Fresh Herb Roasted Steamship Round of Beef with an au jus
Served with a green peppercorn mayonnaise, and garlic-horseradish
sour cream, served with assorted tea buns
Kahlua-Pepper Smoked Prime Rib with au jus
Served with a green peppercorn mayonnaise, and garlic-horseradish
sour cream, served with assorted tea buns
