A Platinum Wedding Reception
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A SELECTION OF PASSED HORS D'OEUVRE

Sugar Cane Prawn Rolls
SPICY PRAWN AND PORK BOULETS ON A SUGAR CANE STICKS GLAZED WITH A COCONUT THAI SAUCE

Loin of Lamb
FILLED WITH SPINACH, PINE NUTS AND GOAT CHEESE, RESTING ON A CROUTON FINISHED
WITH ROMESCO, SAUCE & ROASTED RED PEPPER DIAMOND

Louisiana Lump Crabmeat
JUMBO LUMB CRABMEAT TOSSED WITH RAVIGOTE SERVED ON A CROSTINI

PRESENTED ON THE BUFFET

A SALAD TASTING
A SELECTION OF OUR DELICIOUS HOMEMADE SALADS DISPLAYED IN AN ARRAY OF GLASS BOWLS OFFERED
 WITH AN ASSORTMENT OF HOMEMADE BAGUETTES, ASSORTED CRACKERS AND PARMESAN AND GRUYERE CHEESE STICKS
OLD FASHIONED CHICKEN SALAD
CALAMARI SALAD
CRAWFISH REMOULADE
SAVORY MUSHROOM TRUFFLE SALAD
MOZZARELLA FIRE BALLS

GRILLED VEGETABLE PLATTER
ROASTED RED AND YELLOW BELL PEPPERS, GRILLED CHERRY TOMATOES, ASPARAGUS, Z
UCCHINI AND LEEKS SERVED WITH A HERB AIOLI

CORONETS FILLED WITH AMBERJACK
A TOWERING DISPLAY OF INDIVIDUAL CONES FILLED WITH AMBERJACK, GRILLED PINEAPPLE, MANGO, CILANTRO,
GREEN ONION, FINISHED WITH CAVIAR AND CHIVE SPHERE

Baked Oysters
LOUISIANA OYSTERS BAKED AND SERVED ON THE HALF SHELL WITH A SPICY BLEND OF
CREOLE SEASONINGS, SPINACH AND FOIS GRAS HOLLANDAISE

Jambalaya Cakes with BBQ Shrimp
SAVORY JAMBALAYA CAKES TOPPED WITH BARBECUE SHRIMP AND SAUTEED SPINACH
FINISHED WITH CREOLE BARBECUE SAUCE

Mahi - Mahi
TENDER MEDALLIONS MARINATED IN A CUMIN AND CORIANDER WITH CARAMELIZED
 ONIONS AND LEEKS IN A CITRUS BEURRE BLANC

Barbecue Shrimp and Cheese Grits
A SOUTHERN CLASSIS FEATURING SHRIMP SEASONED WITH JOELS SPECIAL
BARBECUE SAUCE SERVED WITH CREAMY CHEESE GRITS

Chicken Wellington
MARINATED BREAST OF CHICKEN STUFFED WITH WILD MUSHROOMS AND
 FRESH HERBS AND WAPPED IN A PUFF PASTRY

Boudin Cakes
LOUISIANA BOUDIN CAKE TOPPED WITH PULLED PORK AND FINISHED WITH A RED ONION MARMALADE

ACTION STATION

Crabmeat Ravioli
RAVIOLI STUFFED WITH LOUISIANA LUMP CRABMEAT AND FRESH HERBS   FINISHED WITH A
 BLOND MEUNIERE SAUCE WITH A UNIFORMED CHEF ASSEMBLING TO ORDER.

Penne Veal in Creamy Garlic Sauce
SAUTEED VEAL, PANCHETTA BACON, AND ARTICHOKE IN A CREAMY GARLIC SAUCE WITH
 A UNIFORMED CHEF ASSEMBLING TO ORDER

Tenderloin of Beef
SEASONED TO PERFECTION AND SERVED WITH ROSEMARY AIOLI,
 CREOLE MUSTARD AND HOMEMADE BREADS

WEDDING CAKE

THREE HOUR CALL BRAND BAR

$62.00 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