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Cuisine at Lyn & Louise
Savor the Best Flavors
Lyn & Louise offers a wide range of cuisines — from international fine dining to Gulf Coast and Cajun-Creole favorites, Texan classics, and breezy Caribbean and coastal flavors. Our menu spans Mexican, Italian, American, and Spanish dishes, fresh Gulf seafood, island-inspired plates, and seasonal fusion meals that bring flavors together from around the world. Your guests will truly appreciate the experience of the exciting tastes and aromas of our diverse cuisine.
Start a custom menuStarters & Grazing
However you like to begin
Our starters are the perfect way to begin any event, no matter the size or theme. From hot to cold — including fresh Gulf seafood, Cajun favorites, and breezy Caribbean and coastal bites — our selections are impressively delicious. With our thematic displays and grazing tables, we create an unforgettable first impression.
Hot
Cold
Main Courses
Cajun, Texan & international
Beef & Meat
- Beef Bourguignon
- Tender beef stewed in red wine, onions, carrots, and mushrooms.
- Braised Short Ribs
- Beef short ribs slow-cooked in a rich red wine sauce with mushrooms and onions.
- Braised Lamb
- Fall-apart tender lamb shanks slow-cooked in red wine, tomatoes, and herbs.
- Filet Mignon
- Our finest hand-cut filet mignon, grilled to perfection.
- Chateaubriand
- A center-cut filet roasted and served with classic chateaubriand, béarnaise, or demi-glace.
- Steak au Poivre
- Filet pan-seared in cracked peppercorns with a creamy Cognac peppercorn sauce.
- Beef Tenderloin Medallions
- Grilled medallions with your choice of béarnaise, mushroom, port wine, or demi-glace.
- Bife de Chorizo
- Sirloin strip steak, grilled and served with chimichurri and sautéed onions.
- Osso Buco
- Veal shanks braised in tomato and wine with carrots, celery, and onions, finished with gremolata.
- Rabo de Toro
- Fall-off-the-bone oxtail stew braised in tomato, red wine, sherry, and spices.
- Solomillo al Roquefort
- Pork tenderloin medallions in a creamy Roquefort, white wine, and shallot sauce.
- Asado
- Argentine-style grilled meats and vegetables, slow-cooked over an open fire.
- Texas Smoked Brisket
- Oak-smoked brisket with a salt-and-pepper bark, sliced to order.
- Cuban Mojo Pork (Lechón Asado)
- Citrus-and-garlic marinated pork, slow-roasted until tender, with sweet plantains.
- Caribbean Curry Goat
- Tender goat slow-braised in island curry spices, served over rice and peas.
Chicken
- Coq au Vin
- Slow-braised chicken in red wine with mushrooms, bacon, and pearl onions.
- Chicken Fricassee
- Chicken breast braised in a rich cream sauce with mushrooms, onions, and herbs.
- Chicken Saltimbocca
- Chicken breast wrapped in prosciutto and sage, sautéed in a white wine sauce.
- Chicken Cordon Bleu
- Chicken breast wrapped around ham and Swiss, breaded and pan-fried golden.
- Lemon & Herb Grilled Chicken
- Juicy grilled chicken marinated in lemon juice, herbs, and spices.
- Pollo al Ajillo
- Chicken breast sautéed in garlic and white wine sauce.
- Paella de Pollo
- Bomba rice with saffron, chicken, chorizo, green beans, peas, and aioli.
- Milanesa de Pollo
- Thin chicken breast, breaded and fried golden, with chimichurri.
- Pollo al Disco
- Chicken braised in a large round pan with vegetables and spices.
- Thai Basil Chicken
- Spicy stir-fry of chicken, chili peppers, garlic, and basil.
- Ginger Cashew Chicken
- Chicken stir-fried with ginger, garlic, and vegetables, tossed with roasted cashews.
- Jamaican Jerk Chicken
- Chicken marinated in fiery jerk spices and grilled, with mango salsa and rice and peas.
- Caribbean Curry Chicken
- Chicken simmered in coconut-curry sauce with potatoes and island spices.
Seafood
- Blackened Redfish
- Gulf red drum with a Creole spice crust and tangy Creole tomato sauce, over dirty rice.
- Grilled Gulf Red Snapper
- Fresh snapper grilled and finished with a citrus butter sauce.
- Shrimp & Grits
- Gulf shrimp sautéed with garlic and herbs over creamy cheese grits.
- Crawfish Étouffée
- Gulf crawfish tails smothered in a rich Creole roux gravy, served over rice.
- Blackened Catfish
- Spice-seared catfish over grits with a creamy Cajun crawfish sauce.
- Shrimp & Andouille Jambalaya
- Smoky one-pot rice with Gulf shrimp, andouille sausage, and the Creole holy trinity.
- Crawfish Enchiladas
- Gulf crawfish in corn tortillas under a spicy Tex-Mex sauce and melted cheese.
- Seared Scallops
- With your choice of lemon butter, white wine, or mango salsa.
- Shrimp Scampi
- Shrimp sautéed in garlic white wine sauce with herbs, over pasta.
- Pan-Seared Halibut
- Flaky halibut pan-seared and served with a lemon butter sauce.
- Sole Meunière
- Dover sole, lightly floured and pan-fried in brown butter and lemon.
- Paella de Mariscos
- Saffron rice with mussels, clams, shrimp, squid, and langoustines.
- Parrillada de Mariscos
- A grilled platter of shrimp, scallops, octopus, and fish with rice, beans, and pico.
- Lobster Tail
- Cold-water lobster tail, broiled and served with drawn butter and lemon.
- Lobster Thermidor
- Lobster in a creamy white wine sauce with mushrooms and cheese, baked golden.
- Bouillabaisse
- A Provençal fish and shellfish stew with saffron, rouille, and croutons.
- Coconut Curry Shrimp
- Gulf shrimp simmered in a fragrant coconut-curry sauce over coconut rice.
- Pan-Seared Mahi-Mahi
- Coastal mahi-mahi seared and finished with a bright tropical mango salsa.
- Snapper Escovitch
- Crisp fried whole snapper topped with tangy pickled peppers, onions, and carrots — a Jamaican classic.
- Cioppino
- A coastal tomato-and-wine seafood stew brimming with shrimp, mussels, clams, and fish.
Vegetarian
- Wild Mushroom Risotto
- Creamy Arborio rice slow-stirred with wild mushrooms, Parmesan, and herbs.
- Eggplant Parmesan
- Breaded eggplant layered with marinara and melted mozzarella, baked golden.
- Vegetable Paella
- Saffron rice with artichokes, peppers, green beans, and peas.
- Stuffed Portobello Mushrooms
- Roasted portobello caps filled with spinach, herbs, and goat cheese.
- Caribbean Coconut Rice & Peas with Callaloo
- Coconut-simmered rice and peas alongside sautéed callaloo greens and plantains.
- Coconut Vegetable Curry
- Seasonal vegetables and chickpeas in a coconut-curry sauce over basmati rice.
- Roasted Vegetable Wellington
- Roasted vegetables and mushroom duxelles wrapped in flaky puff pastry.
- Stuffed Bell Peppers
- Peppers filled with herbed rice, vegetables, and cheese, baked tender.
Salads & Soups
Fresh starts and warm bowls
Salads
Soups
Sides
The supporting cast
Interactive Bars & Stations
Build-your-own, made to order
Our interactive bars are a fun, hands-on way to cater your event. Each comes with a variety of toppings and ingredients so guests can build their own — from a Gulf shrimp boil to a build-your-own taco or pasta bar.
Desserts
A sweet finish
Indulge your sweet tooth with our selection of desserts — from creamy cheesecakes and fluffy cakes to crème brûlée, pecan praline bread pudding, Southern classics, and breezy Caribbean and coastal sweets. Made with only the finest ingredients, they’re the perfect way to end any meal.
Good to know
Frequently asked
- Do you customize menus?
- Always. Every menu is designed around your event, your taste, and your guests — we start from a conversation, not a fixed catalog, and our offerings rotate with the seasons.
- What styles of food do you cater?
- A wide range — international fine dining, Gulf Coast and Cajun-Creole favorites, Texan classics, Tex-Mex, Italian, Spanish, and seasonal fusion.
- Can you accommodate dietary needs and allergies?
- Yes. We routinely handle vegetarian, vegan, gluten-free, and allergy-specific requests, and we label dishes clearly at service.
- Do you offer tastings?
- Yes — private tastings are part of how we design weddings and larger celebrations so you know exactly what your guests will experience.
Hungry to see what we’d design for you?
Tell us about your event and we’ll be in touch within one business day.