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MENU IV

Hand Passed Hors D'Oeuvres
On Silver Trays Decorated with Fresh Flowers

Rosemary Infused Petite New Zealand Lamb Chops
*
Gulf Shrimp Stuffed with Lump Crab
*
Thai Vegetable Spring Rolls with Ginger Soya Dipping Sauce
**

BEAUTIFUL BUFFET

Embellished with Organic Fruits and Vegetables
Gulf Seafood and Okra Gumbo
*
Orecchiette Pasta Tossed with Louisiana Crawfish Tails,
Aged Reggiano, Caramelized Red Onions and Wild Mushrooms
*
Creole Vegetable Ratatouille
*
Beef Wellington with Wild Louisiana Mushroom Duxelles,
Carved to Order
Served with Caramelized Shallot Reduction
*
Pecan Crusted Redfish Topped with Sauce Meuniere
*
Petite Crab Cakes with Ancho Aioli
*
Assorted Baby Lettuces Tossed with Sun-dried Cranberry Vinaigrette
Topped with Bleu Cheese and Candied Pecans
*
Housemade Breads and Focaccia
*

THE GRAND FINALE
Banana Bread Pudding with Myer's Rum Sauce
*
Louisiana French Market Coffee
*
77.00 Per Person
*
Guidelines for Reception Style Events
All prices are exclusive of service (20%) and tax (9.75%).
All menu prices are based on 3 hour maximum. Hors d'oeuvres are passed
during the first 30-45 minutes of event. Buffet Service for 2 hours.