Juban's Restaurant and Catering, conveniently located at 3739 Perkins Road in Baton Rouge, Louisiana,              offers regionally acclaimed full service in-house and off-premise social and corporate catering.

Whether planning an intimate gathering of friends, a business seminar or a wedding reception for 500; Juban's Restaurant and Catering is a full service caterer.  Juban's has earned a reputation as the premier caterer for on and off premise venues for deistinctive corporate and social events in Baton Rouge.

Noted by Esquire Magazine's John Mariani as one of the "Best New Restaurants in America" Juban's Restaurant and Catering continues to set the standard for culinary excellence in the Gulf South.  Owners Carol Juban and Miriam Juban, along with the Catering Director David Wright, welcome the opportunity to assist clients in creating customized special events destined to become long-lasting memories. Contact David at Dave@jubans.com or call us at (225) 346-8422.

Gracious service is second nature for our service staff.  We feel your focus should be on your guest.  Corporate functions can be held in one of 9 rooms.  Each room is equipped with wireless access and pull-down screens; room set up varies to your need at no charge.  Rearranging for social functions may include different size tables, a dance floor, specialty linens, and floral décor.  We give special attention to bridal parties with a personal server for the bridal family, an event coordinator, professionally trained staff to cut the cake, additional votives for lighting, a bridal basket, a large dressing area and a patio area on the veranda.

We are licensed and we have the proper safety and liability coverage for off-site catering statewide.  Juban's is a nationally active member in the National Association of Catering Executives (NACE).

Hors d'oeuvre  Menu

Hors d'oeuvre Displays (Price Per Person)

Cane-cured Pork Loin, sugar cane cured pork loin sliced and served with a mango salsa- $

Cajun Fried Turkey, seasoned with Cajun spices and served with soft rolls- $

Boiled Shrimp, seasoned shrimp with condiments of cocktail and remoulade sauce- $

Marinated Crab Claws- $

Smoked Salmon & Caviar, presliced ,with condiments of diced eggs, onions and capers- $

Mini muffulettas: layers of ham, salami and provolone cheese with traditional olive mix- $

Tea Sandwiches, traditional favorites chicken salad, turkey, ham and cheese, and pimento- $

Juban's Grilled Chicken Salad, on miniature croissants- $

Assorted Fine Cheese Board, smoked Gouda, Stilton, Monchego, Port Salut, Havarti, and Asiago, served with grapes and assorted berries, assorted wafers.-$

Fresh fruit of the season, with dipping sauces- $

French style Pates, spicy Cajun Hunter's style, duck liver mousse or truffle cognac with French Bread croustades- $

Artichoke salad, marinated artichoke hearts, feta cheese, capers and tomatoes- $

Asparagus wrapped with beef tenderloin or Smoked Salmon- $

Presentation of Fresh Julienne or Grilled Seasonal Vegetables, mushrooms, yellow squash, carrots, bell peppers, green onions, zucchini, served room temperature with pickled specialties including okra, snap beans, baby corn, and cherry peppers, served with a roasted garlic aioli-$

Sweet potato chips- $

Crabmeat Avery Raviogate, lump crabmeat in a Tobasco mayonnaise, served with garlic croustades- $

Caribbean Style Black Bean and Shrimp Dip, with blue corn tortilla crisps- $

Borsin cheese with shrimp, served with water crackers- $

Smoked Salmon and Onion Cheese Cake served with assorted thins- $

Pesto and Sundried Tomato Terrine, made with cream and goat cheese- $

Shrimp Bistineau, pickled shrimp with celery, capers and onions- $

Cold Pasta Salad, sun dried tomatoes, smoked mushrooms, and feta cheese in a garlic vinaigrette,

with Chicken or with Shrimp- Chicken $   Shrimp $

Louisiana Jambalaya, served in a big black iron pot- $

Selection of Creole cured and smoked Meat, smoked pork loin, andouille sausage, smoked duck breast, and herb crusted beef tenderloin, served with soft rolls and condiments- $$

Turtle Soup- $$

Chicken, Duck and Andouille Gumbo- $

Southwestern Shrimp Soup- $

Crab and Brie soup- $

Seafood Gumbo- $

Carving Stations presentation of seared tenderloin of beef,

served with horseradish sour cream and rosemary infused au jus, served with soft rolls- $$

Corned Steamship Round or corned beef, displayed or carved with condiments and soft rolls

check for minimum order- $

Leg of Lamb, sliced or carved served with soft rolls and mint jelly- $$

Rosemary and juniper crusted In-Round of beef,

displayed or carved with soft rolls and condiments- $

Action Stations: Fried oysters, shrimp or Buster crabs, Cajun fried catfish strips, or crawfish tails,
fried on site- $$

Shrimp Bouchand or Crawfish Bouchand, prepared with tomatoes, fresh Gulf shrimp or Louisiana crawfish tails and finished with a sauce pomodoro and served over pasta- $

Shrimp or Crawfish Tossed with Penne Pasta, in a variety of sauces- $

Traditional Carbonara- $

Seafood Martini, Juban's awesome seafood salad served straight-up with your choice of Absolut flavored vodkas- $

Seared Ahi tuna, served with a ginger, and wasabi soy dipping sauce- $

Bar-B-Qued Oysters, bacon wrapped Gulf oysters sautéed in a bar-b-que butter $

DESSERTS

Bread pudding, served with a hot Grand Marnier rum sauce- $ per pan (24 pieces per pan)

Assorted Cookies- $

Brandied Peaches and Spiced Pecans- $

Chambord chocolate terrine- $

Assorted Pick-Up Pastries, to include lemon squares,Creole pralines, double chocolate brownies, pecan bites, cream puffs, fruit tarts ,and petite fours- $

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Private Dining at Juban's

Juban’s Restaurant & Catering, regionally and nationally acclaimed since 1983, delivers gracious Southern hospitality and fine Creole cuisine. Reminiscent of an old New Orleans home, Juban’s features an Atrium Courtyard bar and wine cellar. Private dining accommodations are available for up to 140 guests, and up to 375 guests for receptions and cocktail parties. All our dining rooms have wireless internet access and audiovisual capabilities. Juban’s also offers full service Off-Premise Catering for groups of 50 guests or more. Our knowledgeable staff can help you plan every detail to ensure your event will become a cherished memory.

Private Room Reservation Policies

• Catering Sales office hours are from 10:00am - 4:00pm Monday-Friday but we will be happy to arrange an alternate time to discuss your event during regular restaurant hours for your convenience.
• Business Casual is considered proper attire for dining at Juban’s.

 

Private Rooms

The Highland Room
Room minimum 50
Seats up to 140, with audio visual 110

The Lee Room
Room minimum 6
Seats up to 12, with audio visual 8

College Room
Room minimum 13
Seats up to 20, with audio visual 18

Stanford Room
Room minimum 22
Seats up to 40, with audio visual 40, U shape 32

South Acadian Room
Room minimum 13
Seats up to 22, with audio visual 20

North Acadian Room
Room minimum 13
Seats up to 22, with audio visual 20

Acadian Room
Room minimum 23
Seats up to 45, with audio visual 40, U shape 35

Hyacinth Room
Room minimum 9
Seats up to 16, with audio visual 12

• All rooms have designated table configurations; please let us know if you require special table arrangements.
• A credit card number and/or deposit are required to hold a date. All contracts and confirmations must be signed and returned to Juban’s within 48 hours of booking.
• All groups of 50 guests or more require a 500.00 deposit to secure a date which will be applied toward event.
• All private rooms are subject to a 20% service charge; all private rooms require a minimum number of guests and additional charges will apply to any number below the room minimum.

 

Audio/Visual Equipment
A limited amount of audio/visual equipment is available for rental from Juban’s. If you wish to rent from outside sources we will be happy to give you a list of dependable local rental companies. We do ask that you inform your Juban’s sales representative of the time your equipment will be delivered.

Room Charges
Additional charges for day seminars, whole day and half day $150.00-$250.00.
Special set up for speaker meetings $50.00-$100.00

 

Our hours of operation are:
Lunch:  Tuesday-Friday 11:00am- 2:00pm
Dinner:  Monday-Saturday 5:30pm-10:00pm
Closed Monday lunch, Saturday lunch and all day Sunday *
*(Juban's can accommodate large events on off days for up to 500 guests)

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PRE-DINNER HORS D’OEUVRE
(Served Displayed or Passed)
Minimum of 10 Guests with Minimum of 3 Selections

**Denotes Great Passed Item**

Price Per Person
(Select a Minimum of Three)

Boiled Shrimp…with tarter and cocktail sauces…$

Spicy South Louisiana Crawfish Cakes…served with remoulade sauce…$

Crab Cakes…with a garlic butter sauce…$

Crispy Gulf Oysters… with cocktail sauce…$

Tasso Shrimp… with a mango butter sauce...$

Crabmeat Avery Raviogate… crabmeat in a Tabasco mayonnaise served with croutons…$

Smoked Salmon…Served with egg, Boursin cheese, red onions and croutons…$

Wrapped Asparagus… with beef tenderloin…$

Baked Brie En Croute…pastry wrapped with an assortment of fillings…$

**Tuna Tartar on fried wontons with spicy cucumber relish…$

Crispy Cajun Popcorn Crawfish… served with honey-mustard dipping sauce…$

Boursin Cheese and Shrimp Mold…served with assorted crackers...$

Goat Cheese, Sun-dried Tomato and Pesto Tort …with assorted wafers and thins…$

**Brie Pear and Almond Purses…brie, pear, and almond in a phyllo purse…$

Seafood Mushrooms … mushroom caps stuffed with seafood dressing…$

**Chicken Satay…with a chili mango dipping sauce…$

**Bienville tarts… savory dip of shrimp, mushrooms, and Romano cheese served in a petite shell…$

**Spinach and Artichoke tarts…served hot in a petite shell…$

**Mini Natchitoches Meat Pies… served with honey-mustard dipping sauce…$

**Crab Mornay Tarts…rich crab mornay in a bite size tart shell…$

**House-smoked Norwegian Salmon & Boursin Mousse…served in crispy puff pastry and finished with caviar...$

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JUBAN’S RESTAURANT SET DINNER MENU 2007


Set Menu One
This Menu is Designed for Under 75 Guests


SALAD

Juban's House Sensation Salad
fresh greens in garlic vinaigrette, with tomatoes red onions, croutons and Romano cheese.



ENTREE
(choice of )

Broiled Fillet of Snapper
with blackened Louisiana shrimp ratatouille

Chicken Scaloppini
boneless breast of chicken with artichokes and a lemon
thyme butter served over angel hair pasta

Paneed Pork Tournedos
with Creole mustard and a Marsala porcini mushroom sauce



DESSERT
(choice of)

Creole Bread Pudding
served warm with Gran Marnier and Myer’s Rum sauce

New York Cheesecake
with New Orleans praline sauce

$ Per guest (plus, liquor, tax, and gratuity)
Coffee included with dessert, Ice Tea included upon request

Soup Course available for an additional 5.50 per person.

Dinners served with French bread.
(Substitutions may occur due to market price and availability of product)

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Set Menu Two
This Menu is Designed for Under 75 Guests

SALAD

Spinach Salad
with a raspberry vinaigrette, toasted pecans
and crumbled Maytag bleu cheese


ENTREE
(choice of)

The Adrian
sautéed filet of Gulf fish topped with lump crabmeat
and mushrooms in a meuniere sauce

Filet Juban
8 oz. filet of beef topped with mushroom Bordelaise
*Market price for beef; an upcharge may be required

Crab Veal
paneéd medallions of veal topped with lump crabmeat and
sun dried tomato hollandaise set on a veal jus .



DESSERT
(choice of)

Homemade Bread Pudding
served warm with a Meyer’s rum and Gran Marnier Sauce

Chocolate Chip Cookie Pie

deep dish cookie pie served hot and topped with Blue Bell vanilla ice cream

$ per guest (plus liquor, tax, and gratuity)
Coffee included with dessert, Ice Tea included upon request

Soup course available for an additional 5.50 per person.

Dinners served with French bread
(Substitutions may occur due to market prices and availability of product)

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Set Menu Three

This Menu is Designed for Under 75 Guests

SOUP

Juban’s Chicken, Smoked Duck and Andouille Gumbo

(Alternative soup choices are available)

 

SALAD

Caesar Salad

crisp Romaine lettuce tossed with croutons and Caesar dressing

 

ENTREE

(Choice of)

The Jason

sautéed filet of Gulf fish topped with
crawfish tails, mushrooms and meuniere sauce

Paneed Breast of Chicken

with a sweet potato and pecan crust,
set on a savory Creole butter

Beef Tournedos

two seared 3 oz. tournedos of beef, with Bordelaise
set on a ragout of French settlement Andouille sausage and shiitake mushrooms

**Market price for beef; an up charge may be required**

 

DESSERT

(Choice of)

Creole Bread Pudding

served warm with a Gran Marnier and Myer’s Rum Sauce

Chocolate Layer Cake

$ Per guest (plus liquor, tax, and gratuity)
Coffee included with dessert, Ice Tea included upon request

Dinners served with French bread
(Substitutions may occur due to market prices and availability of product)

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Set Menu Four

This Menu is Designed for Under 75 Guests

SERVED APPETIZER

Crabmeat & Lobster Timbale

Louisiana jumbo lump crabmeat and lobster timbale
with a spicy avocado gazpacho

 

SALAD

Caesar Salad

crisp Romaine lettuce tossed with croutons
and Caesar dressing

 

ENTREE

(Choice of)

Rainbow Trout

seared fillet of Rainbow trout topped with
Blackened Louisiana shrimp finished with a lemon thyme butter

Filet Juban

8 oz. filet of beef topped with mushroom Bordelaise

*Market price for beef; an upcharge may be required

Duck Margaret

two oven roasted, Creole marinated Muscovy duck breasts
served with eggplant, pecan, and rice cassoulet,
finished with blueberry Chambord demi-glace

 

DESSERT

(Choice of)

Creme Brulee

classic chilled custard finished with
caramelized brown sugar and mixed berries

Chocolate Truffle Tart

with fresh berries

$ Per guest (plus liquor, tax, and gratuity)
Coffee included with dessert, Ice Tea included upon request
Soup Course available for an additional 5.50 per person.

Dinners served with French bread
(Substitutions may occur due to market prices and availability of product)

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IN HOUSE LIQUOR PRICING

(For all Seated Dinners, Buffets and Receptions)

Call Brands
$5.75 per drink    or   $65.00 per bottle**

Super Call Brands
$6.75 per drink   or   $75.00 per bottle**

Premium Brands
$7.75 per drink   or   $90.00 per bottle**

Super Premium Brands
$9.75 and up per drink   or   $100.00 and up per bottle**

Prices include set-ups (**Cost per opened bottle)

WINE

Glass Wines
$8.00 and up
or
House Wines
$18.00—$30.00 per bottle
(serves approx. 5)

BEER
priced per bottle

Domestic
$3.00

Import
$4.00

We have an award winning wine list with over 720 selections.
Wine requested for groups are subject to availability.
Wine orders for groups over 10 must be placed 10 days prior to allow time for delivery

Soft Drinks 2.00 Each (includes refills)

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AUDIO/VISUAL EQUIPMENT PRICE LIST

Slide Projector
$35.00

LCD Projector
$250

TV
$100.00
(SPECIAL ORDER)

VCR
$35.00

DVD/CD Player
$45.00
(HIGHLAND ROOM ONLY)

Podium Mic/Speaker
$50.00
(HIGHLAND ROOM ONLY)

Cordless Mic
$25.00
(HIGHLAND ROOM ONLY)

Portable Screen
$35.00

Banquet Screen
$50.00

Extention Cord
$3.00

Conference Speaker Phone

$25.00

We will also be happy to give you the names of dependable audio visual rental companies

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COCKTAIL HORS D'OEUVRE RECEPTION MENUS

(For Groups of 25 or more)

Hors d'oeuvre Menu Selection #1

• Iced Display of Boiled Shrimp—seasoned boiled Gulf shrimp served with cocktail and remoulade sauce
• Selection of Creole Roasted & Smoked Meats—smoked pork loin, Andouille sausage, smoked duck breast, & herb crusted beef tenderloin, served with assorted multi-grain rolls and condiments
• Crawfish Bouchand Pasta—with fresh tomatoes and mushrooms with a sauce pomodoro over penne pasta
• Spinach & Roasted Artichoke Dip—served hot from a chafer with petite shells
• Bar B Qued Oysters— pan sauteed with apple wood smoked bacon in herbed barbeque butter
• Classic Brie En Croute— wrapped in puff pastry with a praline filling served with assorted wafers
• Crabmeat Cheesecake—lump crabmeat baked in a rich savory cheesecake, served with garlic croustades
• Grilled Asparagus, Blanched Haricot Vert & Fire Roasted Red Peppers—brushed with an herb infused olive oil and served with a roasted garlic aioli
• Assorted Pick-Up Pastries—lemon squares, mini cream puffs, and other assorted sweets
• Sweet Potato Chips—lightly dusted with extra-fine confectioner's sugar

$ per person



Hors d'oeuvre Menu Selection #2

• Chicken Satay—skewered tenderloin of chicken with a Thai peanut mango dipping sauce
• Pre-Sliced Presentation of Smoked Pork Loin—served with soft rolls and condiments
• Spicy South Louisiana Crawfish Cakes—served hot with Juban's signature remoulade sauce
• Spinach & Roasted Artichoke Dip—served hot from a chafer with petite shells
• Marinated & Grilled Chicken Pasta —with tomatoes and a light white wine cream sauce
• Blanched Haricot Vert with Fire Roasted Red Pepper—served with roasted garlic aioli
• Chef Selection Artisan Cheese Display & sliced Seasonal Fruit— accompanied by assorted crackers
• Crabmeat Avery Island—lump crabmeat in a Tabasco mayonnaise: served with garlic croustades
• Assorted Pick-Up Pastries—pecan bites, lemon squares, cream puffs, and other pastries
• Sweet Potato Chips—lightly dusted with extra-fine confectioner's sugar

$ per person



Hors d'oeuvre Menu Selection #3

• Rosemary & Goat Cheese Tort—topped with Louisiana fig preserves, served with water crackers
• Pecan Crusted Smoked Pork Loin—served with soft rolls and condiments
• Crab & Boursin Cheese Dip—served hot from a chafer with petite shells
• Mini Natchitoches Meat Pies—served hot with a honey mustard dipping sauce
• Rolled Black Bean & Cheese Quesadillas—served with shrimp and avocado sour cream sauce
• Louisiana Jambalaya—made with chicken, pork and sausage
• Display of Grilled Seasonal Vegetables—served with a sour cream dill sauce
• Spicy South Louisiana Crawfish Cakes—served hot with Juban's signature remoulade sauce
• Assorted Pick-Up Desserts—with lemon squares, brownies, and pecan bites
• Sweet Potato Chips—lightly dusted with extra-fine confectioner's sugar

$ per person



Prices Do Not include
Bar Service, Sales Tax or Service Charge


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