A Gold Wedding Reception
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A SELECTION OF PASSED HORS D'OEUVRE
Smoked Salmon Rosettes
THINLY SLICED SALMON ROSETTES SERVED ON A CRISPY POTATO CAKE FINISHED
WITH WASABI SOUR CREAM AND CHOUPIQUE CAVIAR
Vegetable Wraps
OUR OWN TORTILIA WRAPS FILLED WITH JULIENNED ZUCCHINI, SQUASH, CARROTS, AND PEPPERS SEANSONED
WITH CUMIN CORIANDER, AND TOPPED WITH GUACAMOLE, CLIANTRO AND SOUR CRÈME
Beef Tenderloin Rolls
BEEF “DYNAMITE” ROLLS WRAPPED WITH GREEN, RED AND YELLOW PEPPERS
SERVED WITH A SCALLION DIPPING SAUCE
PRESENTED ON THE BUFFET
Baked Brie
JOAN OF ARC BRI WITH WALNUTS AND BROWN SUGAR BAKED IN OUR CLASSIC PUFF PASTRY PRESENTED
WITH GRAPES AND ASSORTED CRACKERS
Seafood Gumbo
THIS FAMILY RECIPE WAS PASSED DOWN TO JOEL BY GRANDMA LONG AGO
AND IS FINISHED WITH PAPA STANSIL’S POPCORN RICE
Jambalaya Cakes with BBQ Shrimp
SAVORY JAMBALAYA CAKES TOPPED WITH BARBECUE SHRIMP AND SAUTEED SPINACH,
FINISHED WITH A CREOLE BARBECUE SAUCE
Oyster Shots
GULF OYSTERS SERVED IN A SHOT GLASS TOPPED WITH A SPICY HORSERADISH COCKTAIL SAUCE
Pecan Crusted Trout Meuniere
FINISHED WITH CREOLE MEUNIERE SAUCE AND TOASTED PECANS
Veal Grillards and Goat Cheese Grits
A SOUTHERN CLASSIS FEATURING TENDER VEAL CUTLETS IN A RICH SAUCE SEARVED WITH CREAMY GOAT CHEESE GRITS
Apple Smoked Bacon Wrapped Shrimp
LOUISIANA SHRIMP STUFFED WITH PEPPER JACK CHEESE AND DEEP FRIED TO A GOLDEN BROWN
Smoked Chicken, Tasso and Mushroom Pasta
PENNE PASTA SERVED WITH MARINATED SLICES OF CHICHEN AND MUSHROOMS
ACTION STATION
Fried Oyster and Spinach Salad Station
UNIFORMED CHEF ASSEMBLING WARM SPINACH SALAD TOSSED WITH A HOT BACON DRESSING AND FRIED OYSTERS
Top Round of Beef
CARVED TO ORDER AND OFFERED WITH HOMEMADE ROLLS, HORSERADISH MAYONNAISE AND
CREOLE MUSTARD. UNIFORMED CHEF CARVING TO ORDER
WEDDING CAKE
THREE HOUR CALL BRAND BAR
$58.00 Per Person, Inclusive of Tax and Service Charge
Premium Liquor add $5.00 per head
Top Shelf add $6.00 per head
Additional Hours can be purchased for $6.00 per person per hour