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The menu at Hill Country Village ranges from down home Louisiana fare to sophisticated cuisine. In addition to the extensive menu offerings, your event menu can be personalized to reflect your specific tastes. Contact Stephanie Anthony for a consultation. Stephanie Anthony William "Bill" Kelly, Lead ChefChef Kelly has over twenty years’ experience in the culinary industry. He is a graduate of Culinary Arts Institute of Louisiana and Scottsdale Culinary Institute’s Patisserie Program. Chef Kelly has worked in every level of the culinary industry, bringing his talent and expertise to Hill Country Entertainment. Chef Kelly began his professional career as the assistant head chef at Squire Creek Country Club. Chef Kelly moved to Shreveport in 2007 to assume the role of kitchen manager for Superior Steakhouse and was quickly promoted to Executive Chef. Chef Kelly then began his new culinary adventure catering events full time for Hill Country Entertainment in 2009. Chef Kelly has created an impeccable reputation from his clients for being accommodating, and his delicious cuisine speaks for itself. Patrons of Hill Country Entertainment come from all over Louisiana and surrounding states. Having hosted more than seven-hundred events, Chef Kelly and his staff are experts in the event business. |
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Hors d'oeuvres
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Fresh Fruit Display Assorted Cheese Cascade Natchitoches Mini-Meat Pies Crawfish Pies Deviled Eggs Grilled Marinated Vegetable Platter Smoked Salmon Flatbread with Dill Cream Flatbread, Melted Brie, Pears, Caramelized Onions Goat Cheese Stuffed Dates with Bacon Truffle Risotto Balls with Spicy Marinara Mini Muffalettas Basil Chicken Salad on Mini Croissants Hot Tomato Bruschetta on Crostinis |
Mini Crab Cakes with Cilantro Lime Tartar Crab Case Sliders with Remoulade Chilled Prawns with Spicy Cocktail Sauce Citrus Marinated Shrimp Marinated Crab Claws Flash Fried Oysters with Horseradish Aioli Fried Catfish with Homemade Tartar Oyster’s On the Half Shell Tangipahoa BBQ Shrimp Spinach Artichoke Dip with Chips Chipotle Hummus with Pita Louisiana Crab Dip with Crostinis Mini Mozzarella Crostini with Tomato Basil Pesto |
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Accompaniments
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Citrus Pasta Salad Fresh Asparagus w/ Lemon Vinaigrette Caramelized Green Beans Ratatouille – Mixed Vegetable with Balsamic Glaze Herb Roasted Potatoes |
Vegetable Medley Flavored Mashed Potatoes Au Gratin Potatoes |
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Salads
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Louisiana Ribboncane Salad Smoked Tomato Caesar Cranberry Feta Salad |
Greek Chopped Salad Chopped Blue Cheese Salad |
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Stations
Carving StationsServed with Rolls and Choice of Sauces Pecan Smoked Ham Rosemary Balsamic Pork Tenderloin Pecan Smoked Brisket Roasted Prime Rib Grilled Beef Tenderloin
SaucesHorseradish Aioli Dijon Mustard Champagne Mustard Peach Chutney Chimichurri |
Specialty StationsSmashed Potato Bar with Assorted Toppings Sweet Potato Martini Bar with Assorted Toppings
Louisiana FlareShrimp and Grits Jambalaya Grits with choice of Shrimp or Crawfish with Assorted Toppings Chicken and Sausage Gumbo with Dirty Rice Seafood Gumbo with Rice Chicken and Sausage Jambalaya Seafood Jambalaya |
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Desserts
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Ice Cream Sundae Station - Vanilla Bean Ice Cream, Hot Chocolate, Whipped Cream and Cherries Bananas Foster Station - Caramelized Bananas, flamed with Rum, with Vanilla Bean Ice Cream New Orleans Bread Pudding with Rum Sauce Homemade Peach Cobbler Assorted Mini Cheesecakes
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