Ditch the dishes, let us cater! Order holiday catering from Bar Louie and receive $25 off orders of $150.

Holiday Catering Offer

Can be added for an additional $2 per order.

Chicken Tender or Wings

Wings

featuring a rotating selection of seasonal flavors

Signature Cheesecake

ultimate chocolate cake, Oreo® caramel, chocolate sauce, whipped cream

Triple Chocolate Cake

creamy four cheese sauce, cheddar, mozzarella and provolone cheeses, spinach, artichokes, grape tomatoes, parmesan

Tuscan Mac & Cheese

house greens, applewood smoked bacon, grape tomatoes, avocado, cucumbers, cheddar, parmesan, house-made croutons, buttermilk ranch

BLT&A Chopped

house greens, grape tomatoes, cucumbers, house-made croutons, basil balsamic vinaigrette

Garden Salad

romaine, parmesan, house-made croutons, classic Caesar dressing

Caesar Salad

spinach cream sauce, mozzarella, provolone, parmesan, asparagus, mushrooms, roasted tomatoes, artichokes, truffle aioli

Truffle Mushroom & Asparagus

garlic butter, parmesan, mozzarella, provolone, roasted grape tomatoes, roasted garlic, house-made basil pesto

Margherita

marinara, mozzarella, provolone, parmesan

Pepperoni

classic buffalo sauce, mozzarella, provolone, crumbled blue cheese, buttermilk ranch, scallions

Buffalo Chicken

one dozen crispy chicken breast patties, hot seasoning, hot honey, pickles, toasted bun

Hot Honey Chicken Sliders

one dozen plant-based burger patties made for meat lovers, tomato, lettuce, garlic aioli, toasted bun

Impossible™ Sliders

one dozen black angus burger patties, American cheese, pickle, Louie sauce

Burger Sliders

one dozen salmon patties, arugula, tomato, lemon basil aioli

Salmon Sliders

Your choice of wing sauce, served on the side.

Chicken Tenders

house-made salsa, guacamole, queso, crispy tortilla chips

Trio Dips & Chips

Havana Classic Mojito

Aperol Spritz

Dos Sauza Margarita

Raspberry Lemonade

Mac & Cheese

Choose one appetizer platter, one main course, two side dishes, one dessert assortment, and one beverage selection from our catering menu.

Select Your Catering Package

Contact Bar Louie to place your catering order. Make sure to mention the holiday catering offer to receive $25 off orders of $150 or more.

Place Your Order

Coordinate with Bar Louie to select a delivery time that works best for your holiday gathering.

Set Your Delivery Time

Once your order arrives, set up your appetizer platter, main course, sides, and desserts on your table with the provided serving utensils and disposable plates and cutlery.

Prepare for Enjoyment

Appetizer Platter

Main Course Selection

Side Dishes

Dessert Assortment

Beverage Selection

Serving Utensils

Disposable Plates and Cutlery

Rinse the chicken tenders or wings under cold water and pat them dry with paper towels. Place them in a bowl.

Prepare Chicken

Sprinkle salt, black pepper, garlic powder, and paprika over the chicken. Drizzle with olive oil and toss until the chicken is well coated. Let it marinate for 15-20 minutes.

Season Chicken

Prepare three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs and Parmesan cheese.

Set Up Breading Station

Take each piece of chicken, coat it in flour, dip it in the beaten eggs, and then press it into the breadcrumb mixture until fully coated. Place the breaded chicken on a baking sheet.

Bread Chicken

Preheat Oven

Once the oven is preheated, place the baking sheet with the breaded chicken inside. Bake for 20-25 minutes or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

Bake Chicken

In a small saucepan over medium heat, melt the butter. Once melted, add the hot sauce and stir until combined. Remove from heat.

Prepare Dipping Sauce

Chicken tenders or wings

Salt

Black pepper

Garlic powder

Paprika

Olive oil

All-purpose flour

Eggs

Breadcrumbs

Parmesan cheese

Hot sauce

Butter

Start by rinsing the chicken wings under cold water and patting them dry with paper towels. In a large bowl, toss the wings with salt, black pepper, garlic powder, paprika, and olive oil until evenly coated.

Clean and Season

Preheat your oven to 400°F (200°C) to ensure that the wings cook evenly and become crispy.

Preheat the Oven

Place the seasoned chicken wings on a baking sheet lined with parchment paper, ensuring they are spread out in a single layer.

Arrange Wings

Bake the wings in the preheated oven for 40-45 minutes, flipping them halfway through, until they are golden and crispy.

Bake Wings

In a small saucepan over medium heat, melt the unsalted butter until it is fully liquefied.

Melt Butter

Once the butter is melted, remove the pan from heat and stir in the hot sauce, garlic powder, and honey until well combined.

Combine Ingredients

Once the wings are baked, remove them from the oven and place them in a large bowl. Pour the buffalo sauce over the wings and toss until they are thoroughly coated.

Coat Wings

Serve the buffalo wings hot with your choice of dipping sauce and celery sticks on the side.

Serve

Chicken wings

Unsalted butter

Honey

In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until well combined.

Prepare the Crust Mixture

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Form the Crust

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Beat the Cream Cheese

Gradually add granulated sugar and sour cream, mixing until fully combined.

Add Sugar and Sour Cream

Stir in the vanilla extract and seasonal flavoring of your choice until well blended.

Incorporate Flavoring

Add the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.

Add Eggs

Pour the cheesecake filling over the cooled crust in the springform pan.

Pour Filling into Crust

Bake the cheesecake in the oven at 325°F (163°C) for about 50-60 minutes, or until the center is set but still slightly jiggly.

Bake the Cheesecake

Turn off the oven, crack the door open, and let the cheesecake sit in the oven for 1 hour to cool gradually.

Cool the Cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Chill in the Refrigerator

Before serving, whip the cream and prepare any fresh fruit or chocolate shavings you wish to use.

Prepare Toppings

Remove the cheesecake from the springform pan, slice into wedges, and serve with whipped cream, fresh fruit, and chocolate as desired.

Slice and Serve

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Ground cinnamon

Cream cheese, softened

Sour cream

Vanilla extract

Seasonal flavoring (e.g., pumpkin puree, lemon zest, chocolate chips)

Whipped cream

Fresh fruit (e.g., berries, citrus slices)

Chocolate shavings or sauce

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat and Prepare Pans

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully combined.

Mix Wet Ingredients

Add the wet mixture to the dry mixture and mix until just combined. Gradually stir in the boiling water until the batter is smooth.

Combine Mixtures

Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.

Cool the Cakes

In a small bowl, mix the crushed Oreo® cookies with the caramel sauce until well combined.

Prepare Oreo® Caramel

Once the cakes are cooled, place one cake layer on a serving plate and spread the Oreo® caramel mixture evenly over the top.

Assemble the Layer

Place the second cake layer on top of the Oreo® caramel layer.

Add Second Layer

In a saucepan over medium heat, combine the semi-sweet chocolate chips and heavy cream. Stir until the chocolate is melted and the mixture is smooth.

Make Chocolate Sauce

Once the chocolate sauce is ready, drizzle it generously over the top of the assembled cake.

Drizzle Sauce

In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip using an electric mixer until soft peaks form.

Whip the Cream

Spread or pipe the whipped cream over the top of the cake for a beautiful finish.

Top the Cake

Unsweetened cocoa powder

Baking powder

Baking soda

Large eggs

Whole milk

Vegetable oil

Boiling water

Oreo® cookies, crushed

Caramel sauce

Semi-sweet chocolate chips

Heavy cream

Heavy whipping cream

Powdered sugar

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Macaroni

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 2 minutes until it turns slightly golden.

Prepare the Roux

Gradually whisk in the milk, stirring continuously to prevent lumps. Cook for about 5 minutes until the mixture thickens.

Add Milk

Reduce the heat to low and add the cheddar, mozzarella, provolone, and half of the parmesan cheese to the sauce. Stir until the cheeses are melted and the sauce is smooth.

Incorporate Cheeses

Add salt, black pepper, and garlic powder to the cheese sauce. Mix well.

Season the Sauce

Add the cooked macaroni, chopped spinach, chopped artichokes, and halved grape tomatoes to the cheese sauce. Stir until everything is well coated with the sauce.

Combine Pasta and Sauce

Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased 9x13 inch baking dish.

Transfer to Baking Dish

Sprinkle the remaining parmesan cheese over the top of the mac and cheese.

Top with Parmesan

Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.