Venue Packages



– Fridays are from 5:00 p.m. to 11:00 p.m. $3500
– Saturdays from 11:00 a.m. to 4:00 p.m. $4500
– Saturdays from 5:00 p.m. to 11:00 p.m. $4500
– Sundays all day. $2500
– Sundays half a day, 6 hrs. $2000

– 6 hrs rental of the facility and grounds.
– (10) 5 ft round tables (seats 10 chairs per table)
– (3) 8 ft rectangle tables (for buffet)
– White inens for tables inside and outside
– (100) Chivari chairs inside and (50) outside
– Restroom papers supplied
– Scheduled time on a different date for pictures
– Scheduled time on a different date for a rehearsal


This package includes options for a pasta dish, entree choice, vegetable and side choice as well as four (4) hand passed appetizers. Also included is a stationary appetizer (hot dip) and hot soup as well as a charcuterie board with assorted cheeses, meats , pickled vegetables, a baked brie en croute with praline topping arranged with an array of fresh fruits and fresh baked breads. “It does not include alcohol” It does include soft drinks and fully staffed and stocked bar otherwise.

– Fridays for 75 guests (min)
– $8,375 + $425 (tax) = $8,800
– Saturdays 100 guests (min)
– $11,000 + $568 (tax) = $11,568
– Sundays for 50 guests (min)
– $5,450 + $284 (tax) = $5,734
– $65 per additional guests

This package offers the option to not have hand passed appetizers or alcohol at the bar for a lower price. What you do get is large spread of food for your guest by choosing from the same menu options from all the stationary selections. A charcuterie board with assorted cheeses, meats, pickled vegetables, baked brie en croute with praline topping arranged with an array of fresh fruits and fresh baked breads will also be served. (You can add hand passed appetizers for an additional $6 per person with a minimum of two for $12)


– Six (6) hours for the rental of the grounds and facility.
– Full Professional Staff (Bartender, wait staff, clean up crew)
– Three (3) hours of food and bar
– Use of bridal suit for getting ready and dining
– Ten (10) 5 ft round tables with white linens
– One hundred (100) Chivari chairs inside
– Forty five (45) Chivari chairs for outside Three (3) 8 ft table (for buffet )
– Plates, cups and all paper goods necessary.
– Police details, one officer for every 150 guests
– Our basic decor package
– Scheduled time to take photos on a different date
– Scheduled time for a rehearsal if needed.

Hand Passed Appetizers

Assorted sliders
– Ground chuck with caramelized onion, buffalo chicken and smoked pulled pork. All served hot on a Hawaiian sweet bread.

Assortments flatbread pizzas
– (Shrimp and caramelized onion), (roasted tomatoes, olives, feta and fresh basil), (chicken pesto), ( pepperoni, bacon and Italian sausage).

Louisiana Crab Cakes
– Handmade with the freshest local ingredients and fried to golden perfection. Served with house made remoulade sauce.

Fried crawfish macaroni and cheese balls
– Served hot and golden with a nice kick and a creamy inside

Stuffed Mushrooms
– Baby Bellas stuffed with Italian sausage and Mediterranean herbs and cheese

Fish and Chips
– Catfish marinated in beer and hot sauce fried and served with house cut french fries.

Steak and Caramelized Onion Quesadillas
– Served hot off the griddle with mellry gruyere cheese and a bourson drizzle.

Mediterranean Chicken Skewers
– Marinated grilled chicken with roasted tomatoes, onions and mozzarella cheese.

Chicken and Waffles
– Southern fried chicken served hot with a homemade Belgium waffles and a molasses Steen’s drizzle.

Crawfish Eggrolls
– Handmade eggrolls stuffed with Louisiana crawfish, local seasoning and cheese.

Stationary Appetizers – choose one
– Spinach and artichoke dip served with with house made corn chips or hand cut pitas.
– Shrimp and crab dip served with butter crackers or house made corn chips
– Black bean and corn salsa with queso served with warm house made corn chips.

Soups – choose one
– Chicken and Andouille Gumbo served with white ricem
– Shrimp and Crab Corn Bisque
– Tom Kha Kai, creamy coconut Thai soup with lemongrass, chicken and mushrooms.
– Italian Vegetable soup with cheese tortellini.
– Creamy tomato and basil soup with cheese toast.

Pasta – choose one
Grilled Chicken or Shrimp Alfredo Classic Italian creamy cheesy Alfredo sauce made with 3 Italian cheeses and fresh garlic served with penne pasta.

– Chicken and Andouille Pastalaya
A classic Louisiana dish served with penne pasta and parmesan cheese.

– Shrimp Mediterranean Pasta
Garlic roasted shrimp in a zesty olive oil sauce served with tomatoes, olives, parmesan and feta cheese.

Entrees – choose one
– Slow roasted pork tenderloin with a honey garlic sauce Herb crusted chicken breast stuffed with a Mediterranean medley of herbs and feta cheese.
– Beef Bourguinon is braised on red wine then stewed with carrots, onions, garlic and finished with pearl onions, mushrooms and bacon.

Sides – choose one
– Loaded mashed potatoes or whipped butter mashed potatoes.
– Sweet potato souffle with a crunchy pecan topping.
– Herb roasted bliss potatoes
– Potatoes Au Gratin

Vegetables – choose one
– Mixed vegetables, broccoli, cauliflower, carrots, onions and zucchini.
– Haricot Verts, green beans
– Cajun Corn Marque Choux. Corn , red peppers and bacon green come together in an explosion of flavor.


Transform your vision into an unforgettable event at Oak Meadows Lodge.

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