Curley's 'Que Catering Menu

Smoked and cut into double bones and sauced.

2 ribs per person

Slow smoke long braise in BBQ.

Served with a little broth and covered with BBQ sauce.

With roasted peppers and onions (add marinara at no extra cost)

Served in our sweet sauerkraut.

Slow smoked, sliced thin, and served cold with au jus on the side for dipping.

Served with creole mustard or honey horseradish on the side.

A Louisiana favorite! A thick stew of crab, shrimp, crawfish, and andouille sausage with rice.

Before we add the BBQ, we add the kraut and forget the BBQ — A new years favorite.

We smoke and pull our chicken, then simmer it in salsa — great for sandwiches and tacos.

Medallions and chicken breast sauteed with butter, mushrooms, and sweet marsala wine; finished with cream.

Smoked andouille sausage simmered in tomatoes and rice with the holy trinity.

Beef, veal and pork. Hand rolled and either smoked over fruit wood or pan fried and simmered in marinara.

Bolognese layered with ricotta, mozzarella, parmesan cheese and marinara (vegetarian option available).

Layers of fried eggplant, marinara and mozzarella cheese.

Penne pasta, bacon, and shrimp tossed in a vodka blush sauce.

House made sweet italian sausage crumbles tossed with cherry tomatoes, broccoli rabe, evoo, and parmesan.

Mixed greens, cucumber, cherry tomatoes, carrots with balsamic vinaigrette.

Chopped romaine, cherry tomatoes, and croutons tossed in our house made creamy caesar dressing.

Shrimp, bell peppers, and smoked andouille.

1lbs crab claw and chopped Applewood smoked bacon.

Chunks of double smoked kielbasa.

EVOO, garlic, and chilis

with thousand island dressing

Wire rack and sterno set up are available for an additional

Plates, flatware, and napkins are available