Celebrating 25 Years in 2008

Juban's Restaurant and Catering offers the flavor of New Orleans in both its decor and Creole cuisine.  Once you enter through the massive front doors our gracious southern hospitality awaits you.

the Atrium cocktail lounge, adjacent to the beautifully decorated Highland room, is the perfect place for Saturday afternoon weddings.  With cast slate floors, a unique stone fireplace, and beautiful outdoor furnishings, all of which recreates the charm of a courtyard patio without the extremes of Louisiana weather.  Saturday's also offer the exclusive use of the restaurant (with 100 or more guests) with the courtyard and adjoining rooms for your private functions.

Seven impeccably appointed private rooms with seating from 6 to 140 and receptions up to 350 guests, including a bridal lounge with its own powder room, offers choices in both rehearsal dinners and wedding receptions to meet every need.

Our award winning Chef Terry McDonner can customize a menu to suit your particular needs and tastes.  We also offer an array of menus that reflect the Creole cuisine Juban's Restaurant is known and loved for.  We pride ourselves on presenting the same caliber of food for our large events that one would find at a table for two in the restaurant.

We invite you to call one of our special event coordinators today to schedule a consultation.  It would be our pleasure to assist you in the custom design of every detail of your wedding reception, rehearsal dinner, engagement party, bridal shower, or luncheon.  With over twenty years experience serving south Louisiana, we can unsure that such an important event reflects your personal taste and suits your individual needs.

Wedding Guidelines

All Wedding Packages Include:

Juban's Award Winning Cuisine prepared fresh for your event by our Chefs.

Custom Tailored Bridal basket for the Bride and Groom to be ready upon their departure.

Tea, Coffee and Soft Drink Station.

Complimentary Bottle of Premium Champagne for the Bride and Groom's Toast as well as Bridal Basket.

Attendants to Slice and Serve the Wedding and Groom's Cake.

Silver Cake Knife provided for your use.

Ivory and White Coordinating Linen and Chair Covers.

(Linen Included for Receptions at Juban's only, additional linen rental required for Off-Premise Receptions)

All China, Flatware and Glassware.

Convenient and Complimentary Parking

Security by Off Duty Baton Rouge Police Officers is provided for all evening Events.

Bridal Horsd'oeuvre Menus

Louisiana Reception

Sample menu based on a guarantee of 150 guests or more

Louisiana Jambalaya

Made with chicken, pork and Andouille sausage

Stuffed Mushrooms

button mushrooms with seafood stuffing topped with herb butter

Creole Mustard & Cornmeal Crusted Catfish

Served with jalepeno tarter sauce

Curried Chicken Salad Croissants

Juban's classic chicken salad with a touch of currie served on fresh miniature croissants

Display of Blanched Fresh Seasonal Vegetables

includes pickled specialties

served with a roasted garlic sauce

Display of Assorted Spreads and

Includes:  boursin and bleu cheese cheesecake, pesto and sun dried tomato tort, mango and cranberry terrine, served with assorted crackers

Fresh Seasonal Fruit

select seasonal fruits and berries, served with grand marnier creme fraiche

Crab & Boursin Dip

served with garlic French bread croustades

Sweet Potato Chips

dusted with confectioner's sugar

Brides Basket

Please contact Catering Director David Wright for pricing and details

Prices based on a three hour event

All  Prices Subject to 9% Sales Tax and 20% Service Charge

Assorted Passed Horsd'oeuvre

Chef selection of assorted crostinis and canapes

Roasted In-Round of Beef, Smoked Pork Loin and Creole Seasoned Duck Breast
carved to order and served with soft rolls and sun dried cherry bourbon glaze

Roasted Eggplant and Crab Dip
served hot from a chafer with petite shells.

Basil and Parmesan Tort
served with French Bread Croustades.

Mini Natchitoches Meat Pies
served hot with a honey mustard dipping sauce.

Louisiana Grits Station
barbeque shrimp, traditional grillades or guests choice of toppings to include:

sauteed onion and mushrooms, feta cheese, cheddar cheese, and applewood smoked bacon

Diplay of Fresh Seasonal Fruit

includes fresh seasonal fruit and berries, with a Grand Marnier creme fraiche

Grilled, Roasted and Marinated Crudite
a bountiful selection of vegetables with a roasted garlic sauce.

Spicy South Louisiana Crawfish Cakes
served hot with Juban's signature remoulade sauce.

Tasso Wrapped Shrimp

served with a mango butter

Sweet Potato Chips
lightly dusted with extra-fine confectioner's sugar.

Please contact Catering Director David Wright for pricing and details

Prices based on a three hour event

All  Prices Subject to 9% Sales Tax and 20% Service Charge

Assorted Passed Horsd'oeuvre
choose from a bountiful selection to suit your tastes

Sweet Potato Crusted Chicken Tenders
served with Tobasco honey mustard sauce

Oven Roasted Steamship Round
sliced to order and served with assorted multi-grain rolls and condiments

Spicy South Louisiana Crawfish Cakes
served hot, with Juban's signature remoulade sauce

Interactive Pasta Station
Our Chefs to prepare fresh for your guests

Crawfish Cardinal and Pasta Primavera, served over penne pasta

Grilled Andouille and Warm Red Bean Dip
served hot from a chafer with French bread croustades

Display of Fresh Seasonal Vegetables
an abundant assortment of fresh and pickled vegetables

with a tangy roasted garlic dip

Bountiful Cheese and Fruit Display
imported cheeses, classic Brie en Croute, and Boursin Bleu cheese cake

served with fresh fruit and assorted crackers

Iced Display of Boiled Shrimp
seasoned shrimp served with cocktail and remoulade sauce

White Chocolate Raspberry Wedding Cake
additonal cake selections are available

Call Brand Bar

(Bars include ice, domestic beer, house wine, champagne, appropriate mixers, napkins, and bar fruit)

Please contact Catering Director David Wright for pricing and details

We will be happy to assist you with all aspects of planning your wedding, including;

Rehearsal Dinners, Bridal lunches, Floral design, Specialty linens, Photography, Bridal & Grooms cakes.

A deposit is required to secure the date

A guaranteed guest count is required one week prior to the event.

Additional charges may apply for off—site catering.

Assorted Passed Hors d’oeuvre
Chef selection of assorted crostinis and canapes

Crawfish Bouchand
Prepared fresh for your guests by our chefs, and served over penne pasta

Bountiful Cheese and Fruit Display
includes a selection of Artisan cheeses, classic Brie en croute,

rosemary and goat cheese tort topped with Louisiana fig preserves
served with fresh seasonal fruit and berries and assorted crackers

Spinach and Roasted Artichoke Dip
served hot from a chafer with petite shells.

Steak House Station
Chef perpared bite sized portions of steak au poivre

with caramelized onions and sauteed mushrooms

served with miniature stuffed potatoes and assorted multi-grain rolls

Fire Roasted Asparagus and Blanched Haricot Vert
with roasted red peppers and served with garlic basil sauce

Mini Natchitoches Meat Pies
served hot with honey mustard dipping sauce

Shrimp Bistineau
Pickled shrimp, with celery, capers and onions

Please contact Catering Director David Wright for pricing and details

We will be happy to assist you with all aspects of planning your wedding, including;

Rehearsal Dinners, Bridal lunches, Floral design, Specialty linens, Photography, Bridal & Grooms cakes.

A deposit of 500.00 is required to secure the date.

A guaranteed guest count is required one week prior to the event.

Additional charges may apply for off—site catering.