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EVENING WEDDING RECEPTION

MENU II

TEMPTING THE PALATE WITH
PASSED HORS D'OEUVRES

Rosemary Infused Petite New Zealand Lamb Chops
*
Pecan Crusted Oysters with Wasabi Aioli
*
Asparagus Wrapped in Proscuitto

TO CONTINUE YOUR CELEBRATION
BOUNTIFUL BUFFET FEATURING

House made Fettuccine Tossed to Order with Louisiana Crawfish
and Aged Reggiano
*
French Market Farmers Salad with Herbed Buttermilk Dressing
*
Beef Wellington with Wild Mushroom Duxelles,
Carved to Order, Served with Port Wine Reduction
*
Pan Seared Speckled Trout Drizzled with Citrus Beurre Blanc
*
Louisiana Lump Crab Cakes with Fire Roasted Corn Relish
*
Blackened Tuna Salad Niçoise with Fresh Haricots Verts,
Shaved Red Onions, Olives and Aged Sherry Vinegar
*
Grilled Vegetables Melange, Tuscan Style
*
House made Breads and Focaccia

THE GRAND FINALE

Wedding Cake, You Pick the Flavors
And We Decorate with Your Flowers
and
The Chocolate Groom's Cake Iced with Chocolate Ganache
And Decorated with Chocolate Dipped Strawberries
*
Louisiana French Market Coffee
*
77.50 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.