NEW ORLEANS (press release) – Chefs Donald Link and Stephen Stryjewski have announced that online ordering is now open for Easter catering at Cochon Butcher. The award-winning culinary team of the Link Restaurant Group has created a catering menu for an Easter meal to be served at home. Easter menu items can be ordered online at by Thursday, April 14, and are available for pick-up Saturday, April 16, and Sunday, April 17. For those looking to celebrate the holidays with family and friends at one of the Link Restaurant Group restaurants, reservations are recommended. Reservations for Easter dining at Herbsaint, Cochon, Pêche, or Gianna can be made online through each restaurants’ website.

Available from the butcher case this spring is a de-boned leg of lamb, seasoned, tied, and ready to cook at home, and Butcher ham, baked and ready to eat or reheat. Other items from the butcher case include smoked beef ribeye, marinated bone-in rib roast, jambalaya stuffed chicken, and whole hogs. The chefs also offer sides, including crawfish gratin, asparagus almondine, coleslaw, potato salad, chicken and sausage gumbo, smothered greens, mac’n cheese, jambalaya Cochon’s dinner rolls, and house made crackers. For entertaining, hors d’oeuvre offerings are smoked turkey finger sandwiches, smoked ham and cheese finger sandwiches, pimento cheese finger sandwiches, sausage and boudin platters, assorted charcuterie platters, deviled egg platters, assorted sandwich trays, and assorted cold cut platters. Signature desserts from La Boulangerie include carrot cake, chocolate cake, red velvet cake, vanilla cheesecake, lemon meringue pie, and trays of cookies.

In addition to the Easter menu, Butcher offers a daily selection of fresh cuts, in-house cured meats and sausages, and jarred Louisiana produce and curated items.