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Wedding and Special Occasions
Entrees
The following entrées include one salad plus two side dishes, and a basket of sweet rolls with butter. Additional sides available for an extra charge. If you want two entrées, select the two that you want, and add $7 per guest to the higher entrée.
Beef
Herbed Prime Rib Au Jus
Herb infused beef rib roast (medium rare to medium); Horseradish sauce may be substituted for the au jus
Tenderloin steak Diane
Beef tenderloin steak cooked in butter, then covered in a creamy mushroom sauce. Chives added for garnish
Garlic Butter Steak
Boneless top sirloin steak, seasoned to perfection, cooked in butter (medium rare to medium well). Then served with a side of garlicky butter sauce
Mertis’ Pot roast in mushroom gravy
A cut of brisket, seasoned, pan seared and then oven roasted in mushroom gravy; for an additional $3 per guest, turn it into a pot roast with the addition of carrots, onions, and potatoes; a classic taken to another level! Your taste buds will thank you
Beef tips in mushroom sauce
Lean chuck cut into bite sized pieces, oven slow roasted with mushrooms, onion soup, mushroom soup, and a carbonated beverage. Great served over Lucille’s home style mashed potatoes
Pork
Brown Sugar Pork Loin
Pork loin marinated overnight with garlic shallots, and other spices; oven roasted to perfection. Delicious with Bacon wrapped asparagus, and Garlic mashed potatoes
Smothered Pork Chops with Cream Gravy
Seasoned pork chops, pan fried and then “smothered” in a delicious buttermilk gravy
Bacon wrapped pork tenderloin
Perfectly seasoned pork tenderloin, pan seared, wrapped in bacon, and then basted with honey. Oven roasted until bacon is crisp and tenderloin is juicy and tender
Poultry (Chicken and Turkey)
Blueberry Chipotle Chicken with Blueberry Peach Salsa
Tenderized, boneless chicken breast basted with a blueberry chipotle sauce; baked, and then topped with a delicious Blueberry Peach Salsa. Served over Cilantro-lime rice
Caribbean Jerk Skewers
Skewers of chicken breasts, shrimp, bell peppers, and fresh pineapple. Served over a bed of white rice. Vegetarian option made with mushrooms, bell peppers, and pineapple
Lemon Cranberry Chicken
Chicken leg quarters seasoned and oven roasted. Then brushed with a lemon cranberry sauce until the skin becomes crisp, and has a nice caramel finish
Lemon Herb Roasted Chicken
Chicken breasts marinated overnight in a brine solution, and then baked in a lemon herb marinade with sliced lemons, sliced oranges, and fresh herbs
Roasted Turkey
Young turkey brined in salt-sugar solution overnight, seasoned, and then cooked to a golden brown color on the outside, while juicy and tender on the inside; so good, there won’t be any leftovers for turkey sandwiches)
Seafood
Baked Lemon-Peppered Shrimp
Lemon flavored shrimp served with fresh lemon butter over a bed of angel hair pasta; order as mini skewers for a delicious appetizer
Lucille’s Etouffee
Delectable shrimp or crawfish cooked in a creamy sauce; served over white rice
Sausage and Shrimp Jambalaya
Spicy dish made up of shrimp, sausage, and rice; great with sweet potato cornbread and a salad
Baked Salmon with Dijon mustard and pecan panko crust
Salmon topped with Dijon mustard, honey, pecans, and panko crumbs. Then baked until crust is nice and golden, and fish if perfectly cooked. Great with asparagus and garlic roasted potatoes.
Vegan
Quinoa, collard green, and mushroom bake
Cooked quinoa, mixed with collard greens, sautéed mushrooms, and shredded carrots. Created as a hot option for those who want to forego all animal products. This is one of our most popular items, even meat lovers love it!
Pasta, mushrooms, roasted broccoli, and tomato bake
Penne pasta served with sautéed mushrooms, roasted broccoli, and tomatoes. Great as a side dish, or as a main course for our vegan guests
Vegetarian
Stuffed Roasted Portabella Mushrooms
Delicious portabellas stuffed with cheese and other spices; great with a side of wild rice and Spring Mix salad
Veggie loaves
Mixed vegetables, quinoa, mushrooms, and collard greens created and assembled as a “meatloaf”, baked in a loaf pan, and then topped with chili and cranberry sauce. It is so good that you forget that you are not eating meat!
Salads
Choose one salad to accompany your entrée(s)
Apple Walnut Tossed Salad
Spring Mix salad tossed with apples, walnuts, and cranberries. Served with Cranberry and Citrus Vinaigrette
Asian Cabbage Mango Slaw
Light, fresh, and crisp slaw made with shredded cabbage, carrots, lime juice, rice vinegar, and mango. Perfect with fish or pork.
Fancy Broccoli Slaw
Broccoli florets and coleslaw combined with raisins, red onions, cranberries, and toasted walnuts. Then tossed with a buttermilk and mayonnaise dressing. An upscale version of coleslaw that is sure garner rave reviews.
Lucille’s Ten-layered Salad
Ten layers of deliciousness: spinach, shredded lettuce, sweet peas, green onions, pecans, and more. Picnic salad by Lucille’s…a party in your mouth!
Spring Mix and Mandarin Orange Salad with Citrus Vinaigrette
A light refreshing salad made up of spring mix greens, mandarin oranges, walnuts, and a citrus vinaigrette. Perfect with chicken, fish, or pork.
Strawberry, Feta Cheese, and Almond Salad
Spring mix salad combined with strawberries, feta cheese, and toasted almonds. Served with blush wine vinaigrette.
Note: Ingredients and pricing are subject to change based on current market pricing and seasonal ingredients.
A minimum guest count of 25 is required for all wedding packages.
Above prices do not include sales tax, labor, delivery, set up, clean up, gratuity, or service charges.
Contact us at 512-362-8985 or email us at lucillescateringonline@gmail.com for a quote.
Beef
Herbed Prime Rib Au Jus
Herb infused beef rib roast (medium rare to medium); Horseradish sauce may be substituted for the au jus
Tenderloin steak Diane
Beef tenderloin steak cooked in butter, then covered in a creamy mushroom sauce. Chives added for garnish
Garlic Butter Steak
Boneless top sirloin steak, seasoned to perfection, cooked in butter (medium rare to medium well). Then served with a side of garlicky butter sauce
Mertis’ Pot roast in mushroom gravy
A cut of brisket, seasoned, pan seared and then oven roasted in mushroom gravy; for an additional $3 per guest, turn it into a pot roast with the addition of carrots, onions, and potatoes; a classic taken to another level! Your taste buds will thank you
Beef tips in mushroom sauce
Lean chuck cut into bite sized pieces, oven slow roasted with mushrooms, onion soup, mushroom soup, and a carbonated beverage. Great served over Lucille’s home style mashed potatoes
Pork
Brown Sugar Pork Loin
Pork loin marinated overnight with garlic shallots, and other spices; oven roasted to perfection. Delicious with Bacon wrapped asparagus, and Garlic mashed potatoes
Smothered Pork Chops with Cream Gravy
Seasoned pork chops, pan fried and then “smothered” in a delicious buttermilk gravy
Bacon wrapped pork tenderloin
Perfectly seasoned pork tenderloin, pan seared, wrapped in bacon, and then basted with honey. Oven roasted until bacon is crisp and tenderloin is juicy and tender
Poultry (Chicken and Turkey)
Blueberry Chipotle Chicken with Blueberry Peach Salsa
Tenderized, boneless chicken breast basted with a blueberry chipotle sauce; baked, and then topped with a delicious Blueberry Peach Salsa. Served over Cilantro-lime rice
Caribbean Jerk Skewers
Skewers of chicken breasts, shrimp, bell peppers, and fresh pineapple. Served over a bed of white rice. Vegetarian option made with mushrooms, bell peppers, and pineapple
Lemon Cranberry Chicken
Chicken leg quarters seasoned and oven roasted. Then brushed with a lemon cranberry sauce until the skin becomes crisp, and has a nice caramel finish
Lemon Herb Roasted Chicken
Chicken breasts marinated overnight in a brine solution, and then baked in a lemon herb marinade with sliced lemons, sliced oranges, and fresh herbs
Roasted Turkey
Young turkey brined in salt-sugar solution overnight, seasoned, and then cooked to a golden brown color on the outside, while juicy and tender on the inside; so good, there won’t be any leftovers for turkey sandwiches)
Seafood
Baked Lemon-Peppered Shrimp
Lemon flavored shrimp served with fresh lemon butter over a bed of angel hair pasta; order as mini skewers for a delicious appetizer
Lucille’s Etouffee
Delectable shrimp or crawfish cooked in a creamy sauce; served over white rice
Sausage and Shrimp Jambalaya
Spicy dish made up of shrimp, sausage, and rice; great with sweet potato cornbread and a salad
Baked Salmon with Dijon mustard and pecan panko crust
Salmon topped with Dijon mustard, honey, pecans, and panko crumbs. Then baked until crust is nice and golden, and fish if perfectly cooked. Great with asparagus and garlic roasted potatoes.
Vegan
Quinoa, collard green, and mushroom bake
Cooked quinoa, mixed with collard greens, sautéed mushrooms, and shredded carrots. Created as a hot option for those who want to forego all animal products. This is one of our most popular items, even meat lovers love it!
Pasta, mushrooms, roasted broccoli, and tomato bake
Penne pasta served with sautéed mushrooms, roasted broccoli, and tomatoes. Great as a side dish, or as a main course for our vegan guests
Vegetarian
Stuffed Roasted Portabella Mushrooms
Delicious portabellas stuffed with cheese and other spices; great with a side of wild rice and Spring Mix salad
Veggie loaves
Mixed vegetables, quinoa, mushrooms, and collard greens created and assembled as a “meatloaf”, baked in a loaf pan, and then topped with chili and cranberry sauce. It is so good that you forget that you are not eating meat!
Salads
Choose one salad to accompany your entrée(s)
Apple Walnut Tossed Salad
Spring Mix salad tossed with apples, walnuts, and cranberries. Served with Cranberry and Citrus Vinaigrette
Asian Cabbage Mango Slaw
Light, fresh, and crisp slaw made with shredded cabbage, carrots, lime juice, rice vinegar, and mango. Perfect with fish or pork.
Fancy Broccoli Slaw
Broccoli florets and coleslaw combined with raisins, red onions, cranberries, and toasted walnuts. Then tossed with a buttermilk and mayonnaise dressing. An upscale version of coleslaw that is sure garner rave reviews.
Lucille’s Ten-layered Salad
Ten layers of deliciousness: spinach, shredded lettuce, sweet peas, green onions, pecans, and more. Picnic salad by Lucille’s…a party in your mouth!
Spring Mix and Mandarin Orange Salad with Citrus Vinaigrette
A light refreshing salad made up of spring mix greens, mandarin oranges, walnuts, and a citrus vinaigrette. Perfect with chicken, fish, or pork.
Strawberry, Feta Cheese, and Almond Salad
Spring mix salad combined with strawberries, feta cheese, and toasted almonds. Served with blush wine vinaigrette.
- Sides (Choose two sides to accompany your entrée(s))
- Sausage and Shrimp Gumbo (add $8.00 per guest)
- Pumpkin Bisque
- Sausage and Corn Chowder (add $3.00 per guest)
- Shrimp and Corn Chowder (add $4.00 per guest)
- Tuscan Potato Soup
- Asparagus and Green Beans with Tarragon (add $2.75 per guest)
- Asparagus with Dijon Vinaigrette (add $2.50 per guest)
- Bacon Wrapped Asparagus (add $3.50 per guest)
- Balsamic Roasted Green Beans
- Brussels sprouts with Bacon
- Chili-Sauté Spinach
- Fiesta Lime Rice
- Caribbean confetti rice
- Garlic roasted potatoes
- Brown sugar baby carrots
- Roasted Brussels sprouts
- Rice pilaf
- Roasted vegetable medley
- Lucille’s scalloped potatoes
- Sweet and spicy green beans
- Sweet potato casserole
- Baked potato casserole
- Ultimate Collard greens
- Wild rice stuffing
- Wilted spinach
Note: Ingredients and pricing are subject to change based on current market pricing and seasonal ingredients.
A minimum guest count of 25 is required for all wedding packages.
Above prices do not include sales tax, labor, delivery, set up, clean up, gratuity, or service charges.
Contact us at 512-362-8985 or email us at lucillescateringonline@gmail.com for a quote.