Lead by Executive Chef Steven Marsella, the off-premise Catering division of the Ralph Brennan Restaurant Group emphasizes local, sustainable and seasonal ingredients for customized, à la minute cuisine perfectly executed for 12 - 1200+. From classic creole traditions to cutting edge trends, Chef Steven and his culinary team prepare from-scratch meals that suit any palate. Our sales and operations teams focus on courtesy, responsiveness and creativity that can fit most any budget. The experience and talent of this group coupled with the vast resources of the entire Ralph Brennan Restaurant Group makes RBCE peerless in this passionate and highly competitive New Orleans food and beverage market.
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