The Tchoupitoulas Room is located along the street of the same name with views of the historic area through the original wood sash windows. This room accommodates up to 50 guests for seated meals and up to 65 guests for receptions.
The Higgins Room is Calcasieu's largest room boasting an open floor plan with access to the main bar. This space is ideal for formal seated meals as well as cocktail reception for up to 100 guests.
The Higgins Room and Tchoupitoulas Room combined offer an extensive dining area to accommodates up to 150 guests for a seated meal and up to 200 guests for receptions. This space also allows for combining cocktail receptions with sit-down dinner, or business presentations followed by formal meals.
The Wine Room offers the most private dining experience, accented with hand-crafted, cherry wood furnishing by a local artist and carpenter. The space accommodates up to 30 people for a seated meal or up to 40 for a small cocktail reception.
Our passion to showcase the remarkable bounty of the Southern region is revealed through our commitment to developing long lasting relationships with the network of farmers we work with. Our Forager, Ashley Locklear, cultivates those relationships by working hand-in-hand with these growers to develop and procure the exact ingredients each chef wants to utilize when crafting their menus at our family of restaurants. Our recipes honor the simplicity of the food and we celebrate the ingredients that are incorporated into each dish.
Ashley spends her days visiting farmers, walking their fields seeing firsthand how things are growing. She’s scouring Louisiana’s farmlands for sublime raw ingredients and invests time working directly with farmers to grow specific varieties of produce that Chef Donald Link and his team of chefs would like to utilize in their kitchens. Her network of farmers spans a 250-mile radius of New Orleans, providing the freshest produce picked at its peak. She believes food it about flavor, just as much as freshness.
Please find here a listing of some of the farmers we are proud to work with on an ongoing basis.
Allen Bee Farms is small honey producer located in Plaquemine, Louisiana.
Cafe Hope Farm is located in Marrero, Louisiana, that specializes in herbs and has year round fruit and vegetable production.
Compostella is a certified organic vegetable farm specializing in salad greens located in Tickfaw, Louisiana. After apprenticing on organic farms in the Northwest, owners Madeline and Tim made their way down to New Orleans. Certified Organic since 2017, Compostella strives to minimize the inputs to their farm and to nurture the farm’s expressions as an individuality.
Covey Rise Farms began as a 10 acre farm which has grown into a 50 acre farm in central Tangipahoa Parish. Covey Rise Farms grows over 30 types of vegetables throughout the year with a retired LSU Agriculture Professor as their crop consultant.
Beginning as a demonstration garden, The Good Food Project has expanded to over 75 active school and community gardens that grow vegetables, fruit and herbs. The project teaches sustainable gardening, nutrition and healthy eating options, while providing fresh produce to participants and restaurants.
Incorporated in 1981, Indian Springs is a farmers cooperative with 31 active members located in Petal, Mississippi.
Inglewood Farm, ran by members of the Keller family, is an agricultural operation on Inglewood Plantation located in Alexandria, Louisiana. Since its founding in 1836, Inglewood has a story of transition from a large-scale commercial tenant operation to an all-encompassing sustainable family farm. Inglewood has year round production of fruit and vegetables, specializing in pecans, pork and chicken.
Isabelle’s Orange Orchard is a small, family-owned farm nestled on the old winding River Road in New Orleans. Isabelle’s orchard is fertilized by the rich Mississippi River alluvial soil and the only thing on her trees are sunshine, ladybugs, honeybees, and rain.
J&D Produce is a small farm that grows blueberries and is located in Poplarville, Mississippi.
Johndale Farm is a berry farm located in Ponchatoula, Louisiana, owned by Heather Robertson, who we have worked with for eight years. Heather primarily produce strawberries, as well as blueberries and blackberries, and is usually the first farm to bring berries to market.
Major Acre Farm is a small farm located in LaPlace, Louisiana run by Ellis Douglas. He left his life as a chef and headed for the farm after moving to New Mexico and being exposed to the variety of healthy produce that is available in a farm-centric community. Ellis uses sustainable and organic agriculture practices to cultivate his one-acre farm.
Old Market Lane Farm is an eight-acre farm located in Hammond, Louisiana, that we have been working with for eight years. Our restaurants utilize their leeks, blueberries, summer squash and any extra eggs Carolyn may have.
Peeps Farms is a poultry farm located in Carriere, Mississippi that specializes in yard eggs with love.
Perilloux Farm is a six-acre farm in St. Charles Parish owned by the friendly farmer, Timmy Perilloux, who we have been purchasing from for the last 10 years. The restaurants utilize Perilloux’s traditional Southern greens, up to four varieties of kale, tomatoes, peppers, corn, beets, and anything else Timmy is willing to grow for us.
Poche Family Farm is a small vegetable farm located in Independence, Louisiana that we have worked with for five years. The farm is a family venture run by Albert and Charise Poche along with their children Billie and Camille, that resulted out of a desire to eat well. While their produce is not certified organic, they focus on sustainable agriculture by using cover crops, organic pesticides and natural fertilizers wherever possible.
Two Dog Farm is a small family farm located in Flora, Mississippi. Owned and operated by Van and Dorothy Killen, Two Dog Farms specializes in seasonal field grown produce using sustainable and natural growing methods to ensure the healthiest produce available.
Veggi Farmers Cooperative is a group of local farmers and fisherfolk dedicated to providing the highest quality local produce and seafood to the Greater New Orleans area. VEGGI was established following the effects of the BP oil spill on the Vietnamese community and was developed to provide sustainable economic opportunities in urban agriculture.
“Everything about the process with the Calcasieu staff was easy and smooth….what anyone planning a wedding would want! The food was crazy out-of- this-world good and people are still talking about it. We felt very taken care of on the day of the wedding.”
“We’ve heard from so many people that they had never had such amazing food at a wedding! We all loved working with you and can’t say enough great things about the Calcasieu team.”
“They went above and beyond to make our day memorable, taking care of all the details, and letting us just enjoy the evening. The cost was very reasonable and they were flexible in working with our budget and special requests. We are beyond thankful we chose them for an easy, no-stress wedding experience!”
“We had our intimate destination wedding at Calcasieu and I cannot say enough good things about this venue. Their team worked with us from London to make sure that everything was perfect. The food was OUTRAGEOUSLY good (our guests keep telling me they’ve never had such good food at a wedding). It was so beautiful and just the right size. I could go on and on about how much I loved Calcasieu but let me end by saying, Calcasieu gave us the perfect wedding.”
SOUP AND SALADS
Seasonal Soup
Chicken and Andouille Gumbo
Pêche Seafood Gumbo add 2 to menu price
Romaine with Garlic Croutons, Parmesan and Creole Mustard Dressing
Bitter Green Salad with Gruyere, Figs, Pecans and Atchafalaya Honey-Yogurt Vinaigrette
BREAKFAST ENTREES
Boudin Benedict
Shrimp Creole and Grits
Pork Grillades and Grits
Seasonal Vegetarian Quiche
White Cheddar and Bacon Quiche
Roasted Pepper, Potato, and Manchego Frittata
Fried Green Tomatoes on Black Beans and Roasted Peppers with Cilantro Crème
Grilled Medium Rare Gulf Tuna Salad with Arugula, Shelling Beans,
Castelvetrano Olives, & Hazelnut Vinaigrette add 5 to menu price
SIDES
Served Family Style
Crispy Red Potatoes
Butcher Bacon
Breakfast Sausage
Scrambled Eggs
Seasonal Fruit
Buttermilk Biscuits with Sausage Gravy
BRUNCH STATIONS
Priced Per Person | For up to 3 hours
Greek Yogurt Station – Served with Granola, Seasonal Fruit & Honey
Buttermilk Biscuits – Served with Sausage Gravy, Honey Butter & Fruit Compote
Hopping John Grits – Served with Pork Shoulder Grillades, Fried Green Tomatoes & Shrimp Creole
Seafood Station – Includes Boiled Shrimp plus Two Chef Selections and Oysters on the Half Shell
Bread Pudding – Station Chocolate Chip and Sweet Potato Bread Puddings with Bourbon Anglaise & Fruit Compote
ADD-ONS
optional
Crispy Red New Potatoes
Breakfast Sausage Pastrami + Sweet Potato Hash with Roasted Peppers Butcher Bacon Scrambled Eggs
Seasonal Fruit
PLATTERS
Priced Per Person | For up to 3 hours
Fried Chicken Biscuit with Atchafalaya Honey
Sausage Biscuit
LUNCH MENU
Two Courses – Choice of Entrée + One Dessert
Three Courses – Includes Soup or Salad + Choice of Entrée + One Dessert
Buffet – Two Entrées + Two Sides + One Dessert
SOUPS + SALADS
Seasonal Soup Chicken and Andouille Gumbo
Pêche Seafood Gumbo add 2 to menu price
Romaine with Garlic Croutons, Parmesan and Creole Mustard Dressing
Bitter Green Salad with Gruyere, Figs, Pecans, and Atchafalaya Honey-Yogurt Vinaigrette
LUNCH ENTREES
Fried Green Tomatoes with Spiced Lentils, and Mint Yogurt Sauce
Catfish Courtbouillon with Louisiana Rice, Tomatoes, Peppers, and Basil
Grand Dad’s Chicken and Dumplings – for buffets only
Grilled Medium Rare Gulf Tuna with Arugula, Shelling Beans, Castelvetrano Olives, and Hazelnut Vinaigrette add 5 to menu price
Baked Gulf Fish with Lemon Beurre Blanc and Mushroom Eggplant Rice
Slow Cooked Duck Confit with Dirty Rice add 5 to menu price
Braised Beef Short Rib with Mashed Potatoes and Onion Jam
Roasted Chicken with Squash and Bacon Casserole and Lemon-Thyme Vinaigrette
Louisiana Cochon with Turnips, Cabbage, and Cracklins
SIDES
Served Family Style
Seasonal Vegetables
Smothered Greens with Bacon Potatoes au Gratin
Creamy Grits
Macaroni + Cheese Casserole
DESSERTS
Any outside Cakes or Desserts will be will charged a $3 dessert fee per person
Lemon Buttermilk Pie with Lemon Anglaise
Chocolate Chip Bread Pudding with Bourbon Anglaise
Sweet Potato Bread Pudding with Bourbon Anglaise
Seasonal Fruit Tart Rum Cake with Caramelized Pineapple, Dulce de Leche
Aunt Sally’s Coconut Pie with Orange Caramel
DESSERT FLIGHT
Choice of Three
Chocolate Pecan Tart
Lemon Buttermilk Tart
Pralines Butcher Cookies
Brownies
Seasonal Fruit Tart
Seasonal Pocket Pies
DINNER
3 Courses — Includes Soup or Salad, Entrée + Dessert
4 Courses — Includes Soup or Salad, Appetizer, Entrée + Dessert
Buffet – Includes Soup + Salad + Two Entrées + Two Sides + One Dessert
SOUPS + SALADS
Seasonal Soup
Chicken and Andouille Gumbo
Pêche Seafood Gumbo add 2 to menu price
Romaine with Garlic Croutons, Parmesan and Creole Mustard Dressing
Bitter Green Salad with Gruyere, Figs, Pecans, and Atchafalaya Honey-Yogurt Vinaigrette
APPETIZERS
Eggplant Caponata with Garlic Bruschetta
Braised Beef Meat Pie with Pepperade
Shrimp Remoulade
Grilled Butcher Andouille with Peppers, Grits, and Creole Cream Cheese
Shrimp and Grits with Tasso and Collard Greens
Tuna Tartare Add 3 to menu Price
DINNER ENTREES
Fried Green Tomatoes with Spiced Lentils and Mint Yogurt Sauce
Gulf Fish Courtbouillon with Louisiana Rice, Tomatoes, Peppers and Basil
Grand Dad’s Chicken and Dumplings – for buffets only
Roasted Chicken with Squash, Bacon Casserole, and Lemon-Thyme Vinaigrette
Louisiana Cochon with Turnips, Cabbage, and Cracklins
Braised Beef Short Rib with Mashed Potatoes and Onion Jam
Baked Gulf Fish with Lemon Beurre Blanc and Mushroom Eggplant Rice
Pan Roasted Filet Mignon, with Brabant Potatoes and Creamed Local Greens add 5 to menu price
Duck Confit with Dirty Rice add 5 to menu price
SIDES
Served Family Style
Seasonal Vegetables | Smothered Greens with Bacon | Potatoes au Gratin Creamy Grits | Macaroni + Cheese Casserole
DESSERTS
Any outside Cakes or Desserts will be will charged a $3 dessert fee per person
Lemon Buttermilk Pie with Lemon Anglaise
Chocolate Chip Bread Pudding with Bourbon Anglaise
Sweet Potato Bread Pudding with Bourbon Anglaise
Seasonal Fruit Tart Rum Cake with Caramelized Pineapple, Dulce de Leche
Aunt Sally’s Coconut Pie with Orange Caramel
DESSERT FLIGHT
Choice of Three
Chocolate Pecan Tart
Lemon Buttermilk Tart
Pralines Butcher Cookies
Brownies
Seasonal Fruit Tart
Seasonal Pocket Pies
RESTAURANT INSPIRED FAMILY STYLE MENUS
We like to be able to share the taste of our sister restaurants with you. If you prefer the Cajun & Creole styles of Cochon, the French American bistro style of Herbsaint or the fresh gulf seafood of Pêche. We can accommodate each flavor profile for any occasion.
Our seasonal tasting menu is the best way to experience all that Link Restaurant Group has to offer. Using local seasonal ingredients, we will design a menu that both compliment your taste and showcase our style of cooking. Our Cajun tasting menu showcases our favorite Southern Dishes.
Ask us about details – Suggested Wine Pairings Available on Request
HORS D’OEUVRES
HOT ITEMS
Duck + Dirty Rice Arancini with Citrus Aioli add 2 to menu price
Mini Twiced Baked Potato with Caviar & Crème Fraiche add 2 to menu price
Smoked Ham and Scallion Hush Puppies
Fried Boudin Balls
Butcher Bacon Wrapped Shrimp
Fried Blue Crab Beignets add 2 to menu price
Beef & Mushroom Skewers with Herb Aioli
Crawfish Hush Puppies (Seasonal)
Chicken Skewers with Alabama White BBQ Sauce
Fried Oyster with Remoulade
Crispy Pork Belly on Toast Point with Chili Aioli and Cucumber Mint Relish
Lamb Skewers with Tzatziki Sauce
BBQ Meatballs
VEGETARIAN ITEMS
Caramelized Onion Tart with Gruyère Cheese and Kalamata Olives
Overnight Tomato and Goat Cheese Crostini
Roasted Mushroom Crostini
Eggplant Caponata on Focaccia Crostini
Seasonal Vegetable Bite
COLD ITEMS
Crab Louis on House Made Chip add 2 to menu price
Shrimp Salad on House Made Chip
Shrimp Stuffed Deviled Eggs Bacon & Pimento Cheese Deviled Eggs
Louisiana Oyster Shooters add 2 to menu price
Smoked Tuna Salad on Focaccia Crackers
Rare Roast Beef on Toast Point with Horseradish Cream
Smoked Salmon on Cucumber with Crème Fraiche
Duck Pastrami with French Triple Cream & Satsuma Marmalade on Toast Point
Cheddar Biscuit Buttons with Pepper Jelly and House Ham
SWEET ITEMS
Mini Pralines | Mini Pineapple Upside Down Cakes Chocolate Pecan Tarts | Seasonal Fruit Tarts Lemon Buttermilk Pies | Seasonal Pocket Pies
COCKTAIL RECEPTIONS
SAVORY PLATTERS
Seasonal Pasta Salad
Curry Roasted Vegetables, Couscous + Mint Yogurt
Black Eyed Pea and Roasted Garlic Hummus with Kalamata Olives, Feta, Oven Dried Tomatoes + Crackers
Mini Muffalettas
Seasonal Vegetable Display
Assorted Deviled Eggs
Overnight Tomato + Goat Cheese Crostini
Assorted Tea Sandwiches
Shrimp Salad with Crackers
Smoked Tuna Salad with Crackers
Pickled Shrimp with Carrots + Jalapenos
Fried chicken slider with White BBQ and Pickles
Mini Tenderloin Burgers with Bacon & Onion Jam and Sharp White Cheddar on Brioche Bun Artisanal Cheese Display
House Made Charcuterie
Antipasto
ENHANCEMENTS
Seafood Station – Includes Boiled Shrimp plus Two Chef Selections and Oysters on the Half Shell
West Indies Fried Chicken – Served with Pepper Vinegar and Collard Green Slaw
Cochon de Lait* – Available for parties >25, served with Abita Mustard, Bread & Butter Pickles, House Made Rolls and 1 side selection
Prime Rib* – Available for parties >25, served with Horseradish Cream, au Jus & House Made Rolls + 1 side selection
*Requires $100 Culinarian Fee
SIDES
Bitter Green Salad with Gruyère, Figs, Pecans and Atchafalaya Honey-Yogurt Vinaigrette Romaine with Garlic Croutons, Parmesan and Creole Mustard Dressing
Squash, Bacon and Rice Casserole
Seasonal Vegetables
Smothered Greens with Bacon Potatoes au Gratin
Creamy Grits Eggplant and Shrimp Dressing Macaroni and Cheese Casserole
SWEET PLATTERS
Mini Pralines
Mini pineapple
Upside Down Cakes
Chocolate Pecan Tarts
Seasonal Fruit Tarts
Lemon Buttermilk Pies
Seasonal Pocket Pies
BOX LUNCHES
Choice of sandwich, served with house chips and a cookie
½ Muffuletta — House Meats + Olive Salad on Sicilian Roll
Turkey — House Smoked Turkey, Avocado, Sprouts,
Tomato + Basil Aioli on 7-Grain Bread
Gambino — House Meats + Herb Vinaigrette on Ciabatta
Salami — Butcher Salami and Butter on Baguette
Le Parisien — Butcher Ham, Comte Cheese,
Salted Butter + Cornichons on Baguette
Vegetarian — Tomato, Mozzarella, Basil,
Balsamic Glaze + Basil Pesto on Ciabatta
ASSORTED SANDWICH PLATTERS
Choice of Four Sandwiches, cut into bite size
Muffuletta, Turkey, Gambino, Salami, Le Parisien, Vegetarian
The farm-to-table spirit we foster at our restaurants guides the menus at Calcasieu. We use locally sourced ingredients to deliver authentic flavors from Cajun country and across the South. Our menus are crafted to meet your needs and to make your event as personal as you wish.
Conveniently located just two blocks from the Convention Center, Calcasieu offers three private dining rooms, which combine a New Orleans Warehouse feel with modern design, creating a perfect backdrop for any type of gathering. The large-scale windows, the building’s masonry and heavy timber construction, and the second story vantage point make Calcasieu a perfect spot to take in the bustling Warehouse District.
View the Rooms + Floorplans
Inspired by the legendary philanthropist Patrick F. Taylor, the brand new Pavillion For Tomorrow is located on the crowning floor of the historic Ives Building in New Orleans’ vibrant Warehouse District. The beautifully renovated space with its rooftop overlooking the downtown skyline offers the perfect setting for weddings, corporate events and private parties. All events are exclusively catered by James Beard award winning Chefs Donald Link and Stephen Stryjewski's Louisiana cuisine.
Calcasieu hosts wedding receptions, rehearsal dinners and post-wedding brunches. We also arrange for and cater wedding celebrations at any venue of your choice.
Each room can be used for a different focus
Our largest space which features the main bar. We can focus live music, dancing and food stations in this space as well as standing cocktail tables and small cabaret tables for seating.
For limited guest seating as well as a satellite bar.
Ideal for an interactive experience such as as Moonshine or Bourbon tastings.
Calcasieu caters events of all types and sizes, including Mardi Gras balls, weddings, outdoor Fais-Do-Dos and chef-driven gatherings at private homes.
We are passionate about what we do, and dedicated to providing you a memorable experience. Our team will work with you to create an event that meets your individual needs.
Ph. 504-588-2188
Email sales@calcasieurooms.com
930 Tchoupitoulas Street
New Orleans, LA 70130