Weddings – Cuisine

Post-Wedding Brunch for 100

Passed Hors d’oeuvres

MINIATURE Homemade “Crystal” Burgers

Truffled Potato Chips with Parmesan

Seated Brunch

“Debris” Grillades with Garlic-Cheese Stone Ground Grits

Toasted English Muffin with Applewood Bacon Slices and Poached Egg

Southern Biscuits with Honey Butter

Marinated Fruit Salad

“Remains of the Day” Wedding Cake

Coffee and Iced Tea

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Wedding Reception for 100

Passed Hors d’oeuvres

Foie Gras Mousse, Candied Macadamia, Strawberries ; in Spoons

Oyster Cocktail Shooters; Oyster Crackers

Duck Confit Paninis; Cashew Butter, Pepper Jelly

Chèvre-Stuffed Peppadews; Wrapped with Serrano Ham

Grazing Table

Crudités of Grilled, Steamed, Pickled Vegetables Including

Asparagus Spears, Baby Carrots, Zucchini, Brussels Sprouts, Cucumber, Sugar/Sno Peas

accompanied by-herb vinaigrette

Marinated Heirloom/Creole Tomatoes, Buffalo Mozzarella; Fresh Basil, Aged Balsamic

Oysters Rockefeller; in Mushroom

Station 1…Cheese

Crabmeat and Brie Soup in Demitasse

Fondue of Gruyère, Emmental, and Comte Savoie with Rosemary, Truufle Oil;

Fingerling Potatoes, Chiabata, Apples, Wine-Braised Mushrooms

Bleu d’Auvergne with Fresh Gingersnaps

Manchego with Quince Paste; Marcona Almonds

Station 2…Seafood

Spiced Crabmeat Rémoulade, Crisp Mirliton; Cayenne Beurre Blanc; Frisée

Gulf Shrimp; Garlic, Pancetta, Scallions; Stone-Ground Cheese Grits (chef-prepared)

Lobster Risotto with Spinach, Artichokes, Mushrooms (chef-prepared)

Station 3…Meats

Tuscan-Style Beef Tenderloin; Rocket, Parmigiano Reggiano, EEOV (carver)

Smoked Pork Tenderloin; Spiced Sweet Potato Muffins (carver)

Herb-Roasted Potatoes Lyonnaise

Cake Tables

To be Discussed (not in contract)

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Spring Wedding Reception, Seated Dinner

Passed Hors d’oeuvres

Chèvre-Stuffed Peppadews; Wrapped with Serrano Ham

Duck Confit on Mandarin Orange-Pecorino Grit Cake; Truffle Essence

Johnny Cakes with Smoked Salmon, Dill Crème Fraîche, Chive, Caviar

Profiteroles with Roquefort Mousse, Caramelized Shallots; Walnut-Port Compote

The Seated Dinner

First Course

Crispy Mirliton-Spicy Shrimp Napoleon, Classic Rémoulade;

Cayenne Butter and Frisée

Avondale Chenin Blanc, Coastal Region, South Africa 2004

Fish Course

Pan-Seared Sea Bass on Braised Fennel, Crab-Corn “Petit Four”;

Warm Sweet Pepper-Caper Vinaigrette

Crauford Sauvignon Blanc, Maroon Vineyard, Highlander, Napa Valley 2003

Meat Course

Veal “Osso Buco,” Deconstructed;

Spring Vegetable Cassoulet, Marrow-Whipped Potatoes

Nine Stones Shiraz, Barossa Valley, Australia 2003

Dessert

Bride’s Cake

Groom’s Cake

***Wine pairings are tentative until menu is confirmed and availability is confirmed.

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Formal Reception with Seated Dinner and Wines for 175

Passed Hors d’oeuvres

Osetra Caviar atop Red Bliss Potatoes with a Crème Fraîche Ravigote

Oyster Rockefeller Mushrooms Finished with a Pernod Hollandaise

“Summer” Roll with Sesame-Saffron Sticky Rice, Pea-Shoots, Daikon, Tabasco Aïoli

Smoked Salmon on Savory Pistachio Biscotti with Dill-Orange Cream

Andouille-Red Bean Meat Pies with Southern Chow Chow

Steen’s Cane-Glazed Jumbo Shrimp with New Orleans Barbecue Butter on Rosemary Spears

Bollinger ”Special Cuvée”, N.V., Epernay, Champagne

Lucien Crochet Sancerre 1999

Chateau Lalande-Borie, St. Julien, 1995

The Seated Dinner

Appetizer

Southern-Style Mustard and Turnip Greens Cooked in Abita Turbo Dog and Steen’s

Served with Pulled Duck Confit and Scallion Hushpuppies

Pierre Gimonnet “Brut 1er cru” N.V., Cuis, Champagne

Soup

Chilled Petits Pois Bisque with Crème Fraîche and Peppergrass Oil; Vella Dry Jack Scone

Pierre Peters “Brut Blanc de Blancs,” N.V., Le Mesnil-Sur-Oger, Champagne

Salad

Creole and Heirloom Tomato Napoleon with Spiced Crab Meat Remoulade

Entrée

Slow-Roasted Poussin over Cornbread-Andouille Dressing with Vidalia Onion Gravy

and Butternut Squash-Root Vegetable Purée

Pommery “Louise,” 1990, Reims, Champagne

Multi-grain and sourdough boules

Standing Dessert Service

Assortment of “Bake Sale-Blue Ribbon” Wedding Cakes…

Triple chocolate cake

Coconut cake with coconut buttercream

Accessorized By A Sundae Bar Consisting Of—

French Vanilla Ice Cream

Triple-Chocolate Ice Cream

Ponchatoula Strawberry Ice Cream

Fresh Mint Sorbet

Jack Daniel’s-Pecan Ice Cream

Caramel-Chocolate Sauce

Fresh Harvested Ponchatoula Strawberries

Candied Praline Pecan Pieces

Feuillate “Brut Rosé 1er Cru”N.V. Chouilly, Champagne

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Spring Wedding Reception for 225

Passed Hors d’oeuvres

Pork Belly and Hush Puppies Skewers; Sweet Heat Glaze

Oyster Cocktail Shooters; Oyster Crackers

New Orleans Crab Cakes with Jalapeno-Dill Aioli

Phyllo Cups, Truffle-Eggplant Caviar; Shaved Asiago

Grazing Table

Classic New Orleans Turtle Soup; in Demitasse

Sushi Barge…

Crawfish Roll, Crunchy Shrimp, Sarah’s Roll

with accoutrements of Pickled Ginger, Soy, Wasabi,, Sweet Chili, Chop Sticks

Brie Cheesecake with Praline Glaze; French Bread Crostinis

“Deconstructed” Muffaletta Antipasto

Towers of Classic Shrimp Remoulade and Crabmeat Ravigote

Main Buffet…Station 1

Buster Crab Po ‘Boys with Tartar Slaw

Duck Confit with Spiced Sweet Potato Salad

Oysters Bienville & Oysters Rockefeller; in Mushroom

Main Buffet…Station 2

Beef Short Ribs “Diane” with Stone-Ground Grits

Coq au Vin Blanc, Boursin Waffles, Steen’s Cane Syrup

Creole Corn Macque Choux Salad

Cakes

Bride’s Cake (Short & Sweet, Lafayette)

Groom’s Cakes on French Flower Pot Stand

Beverage Bar

Café au Lait (Regular and Decaffeinated)

Strawberry Milk Punch (non-alcoholic)

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Wedding Reception for 275

Passed Hors d’oeuvres

Brie, sun-dried cranberry, and walnut quesadillas with Calvados-molasses drizzle

Mini-bouchette filled with Pernod-spinach mousse; topped with marinated crabmeat

Smoked salmon on pumpernickel with a dill and caper spread

Potato and Parmesan crusted crab cakes with a jalapeño tartar sauce

Grazing Table

Grilled patty-pan zucchini and yellow squash, marinated artichoke hearts,

sweet peppers, blanched crisp asparagus spears,

marinated button mushrooms, and grilled portobello mushrooms,

fresh basil aïoli, sun-dried tomato aïoli, roasted garlic-balsamic olive oil,

Roquefort-chive cheesecake on walnut crust with a pepper jelly glaze;

Gorgonzola, Brie, Smoked Gouda, St. André; duck pâté a l’orange, country pâté,

onion marmalade, cornichons, served with assorted crisps and baguette rounds

The Main Buffet

Boneless breast of chicken stuffed with mustard greens and cornbread finished with

black pepper and country sausage sawmill gravy

Sides of Norwegian salmon marinated with lemon olive oil, spices, and fresh dill, then grilled and served with egg, Bermuda onions, and capers

Fresh gnocchi with roasted vegetable marinara and shaved romano

Roasted artichoke hearts with sun-dried tomatoes, roasted garlic, porcini mushrooms, caramelized shallots in a Cambazola cream with penne pasta; toasted pine nuts

Napa leaves filled with smoked duck, julienne vegetables, waterchestnuts,

and sesame marinated snow peas; served with a Szechwan orange vinaigrette

Cheesy-roasted garlic grit pudding with savory Creole shrimp étouffée

Meat Station

Pepper roasted tenderloin of beef served with a green peppercorn demi-glacé

Cane smoked center cut pork loins served with Kentucky bourbon barbecue butter

Honey and herb roasted turkey breast served with a

Chambord and sun-dried cherry sauce

all of the above items are served with appropriate condiments and assorted breads

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Spring Wedding Reception for 340

Passed Hors d’oeuvres

California Rolls and Smoked Salmon Sushi with Wasabi and Soy-Ginger Glaze

Oyster Shooters with Spiced Tomato Cocktail

Salad-Grilled Station

Fresh Buffalo Mozzarella with Marinated Creole Tomatoes and Fresh Basil

Crudités of Steamed and Grilled Vegetables with Lemon Sabayon

Israeli Couscous with Eggplant, Capers, Broccoli, Artichokes, Olives, Herbs, EV Olive Oil

Napa Cabbage, Shredded Iceberg, Carrots, Sprouts, Jicama, and Peanut Sauce Vinaigrette

Classic Caesar Salad with Grated Parmesan and Lemon-Garlic Croutons

Rosemary-Skewered Chicken Breast Strips on Platters

Herb-Crusted Tuna and Fennel Satays on Platters

Crabmeat and Brie Soup with Demitasse Cups

Meat Station

Grilled Pepper Crusted Lamb Loins with Fresh Sage

Cane Smoked Pork Loin

Garlic-Herb Roasted Tenderloin of Beef with Horseradish Crème

Boursin Potato Tart with Caramelized Onions

Grilled Mushroom Marchand de Vin

Fruit-Mint-Pepper Chutney

Grazing Station

Creole Shrimp and Crawfish Étouffée With Cheese-Corn Grit cake Dumplings

Memphis BBQ Brisket with Sweet Peppers and Onions

Southern Cole Slaw

Miniature Cheddar Biscuits

Dessert Station

Almond Butter Cookies, Chocolate-Macadamia Cookies, Ginger Snaps

Fresh Blueberry Sorbet

Vanilla Bean Ice Cream

Nutella Ice Cream

Caramel-Chocolate Sauce

Fresh Harvested Ponchatoula Strawberries and Bogalusa Blueberries

Praline Pecan Brickle, Toasted Coconut, Honey-Nut Granola

Barq’s Root Beer

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Dinner Buffet Reception for 375

Passed Hors d’oeuvres

Russian Beluga caviar on toast rounds with a chive crème fraîche

Chile-seared crawfish and roasted corn cakes with an avocado-lime aïoli

Pastrami-rye canapés with sweet pickled red cabbage and horseradish cream

Applewood smoked bacon egg salad on toast rounds with Southwestern spices

Carving Station

Beef tenderloin crusted with pepper, horseradish, and fresh herbs

Smoked leg of lamb with a honey and mint glaze

–above served with cocktail rolls and appropriate condiments of

peppercorn-honey mayonnaise, Creole mustard, horseradish cream

Main buffet assortment

Cheesy-roasted garlic grits pudding with a savory roasted duck étouffée

Wild mushroom and portobello risotto with Asiago cheese and truffle oil

Chicken-apple sausage, braised purple and white cabbage; sautéed onions; grain mustard

Provençal pané eggplant with Louisiana seafood sauté; topped hollandaise

Seafood Station

House-cured sides of Nova Scotian salmon cured with juniper and fennel;

served with pumpernickel, capers, red onion, and a dill ravigote

Colorful presentation of a St. André caviar pie with crisps

Baked oyster Rockefeller dip with sesame lavash

French escargot baked in mushrooms caps with a garlic-herb Brie butter

Boiled Louisiana shrimp served with a traditional horseradish cocktail sauce

Antipasti Station

Marinated artichokes and haricots verts in balsamic vinaigrette

Fresh Buffalo water mozzarella with roma tomatoes in red onion-fresh basil vinaigrette

Crisp asparagus spears; fresh dill-shallot vinaigrette, served with white truffle oil aïoli

Caponata with herbal focaccia

Brie Station

Brie and crabmeat soup

Brie in puff pastry with apples and praline topping

Assortment of Brie, Camembert, Explorateur, and other cheeses and fresh fruit with crisps

Brie and Cambazola fondue with rosemary-garlic roasted potatoes

Brie, sun-dried cherries, and walnut quesadillas with balsamic drizzle

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Spring Wedding Reception for 425

Passed Hors d’oeuvres

Rockefeller Mushrooms Finished with a Pernod Hollandaise

Smoked Pork On Curried Polenta Cake With Spiced Fruit Chutney

Miniature Crab Cakes Topped With Jalapeño Tartar Sauce

Shrimp on Mirliton Coins with Spicy New Orleans Rémoulade and Frisée

The Main Buffet

Barbecued Pork Loin and Crispy Pan-Roasted Pork Belly With Sambal Glaze;

Spiced Caraway and Shiitake Mushroom Slaw, Fire-Roasted Cashews

Roasted Figs Stuffed With Chèvre Wrapped In Prosciutto; with Sherry Foam Dipping Sauce

Smoked Brisket, Kentucky Bibb, Summer Tomato Concassé; Black-Eyed Pea Vinaigrette

Mustard-Herb Crusted Pacific Salmon Nestled On

Lump Crab Meat-Brie Orzo With A Lemon Confit

Duck Confit On Southern-Style Greens, Peppered Vinegar; Corn Macque Choux “Biscuits”

Roasted New Potatoes Tossed with Haricots Verts, Caramelized Onions, and Fresh Sage

Grazing Table

Assortment of Domestic & Imported Cheeses to include

Buttermilk Bleu, Vella Dry Jack, Mimolette, Camembert,

Herb-Crusted and Nut-Crusted Chèvre, and Smoked Gouda

Served with assorted fruits, Gourmet Crackers and Croustades

Crudités Of Asparagus Spears, Baby Carrots, Zucchini,

Sugar Snap Peas, Fennel, Cucumber, Cherry Tomatoes, and Baby Celery

Accompanied by Roasted Garlic-Herb Vinaigrette, Lemon Sabayon

Turkey Club Pinwheels

Smoked Turkey on Flatbread, Applewood Smoked Bacon,

Shredded Napa Cabbage, Honey-Green Peppercorn Aioli, and Pear Tomato Wedge

Soup Station

Traditional New Orleans-Style Turtle Soup Laced With Sherry

Dessert

Passed Sweet hors d’oeuvres

Wedding Cake

Groom’s Cake

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New Orleans Flair Wedding Reception for 550

Passed Hors d’oeuvres

Herbed chèvre-spiced apple crepe roulades on rice crackers with candied walnut drizzle

Crab & avocado sushi roll served with wasabi-sesame dipping sauce, pickled ginger

“Pastrami style” salmon, with Bowfin caviar, and dill Crème fraîche; rye baguette rounds

Crawfish and roasted corn relish over crab spiced new potato slices

Grill Station

Satay of grilled Louisiana BBQ Shrimp served with a red chile remoulade dipping sauce

Skewers of mushrooms, zucchini, and sweet peppers

Marinated in Louisiana cane syrup and grilled; with garlic & horseradish dipping sauce

Grazing Table

Roasted sweet pepper and Gorgonzola terrine with fresh herbs and toasted pine nuts

Assortment of pates and mousse with sweet pickled onions and cornichons

Fresh fruit melody with Key Lime sabayon (pineapple, melon, strawberry, etc.)

Marinated calamata black olives with fresh thyme, cracked pepper, and olive oil

Fresh water mozzarella marinated with sun-dried tomato, basil, and olive oil

Herb & feta crusted cherry tomato halves

Louisiana Station

Seafood Courtboullion of lobster, shrimp, crabmeat and crawfish in tomato-saffron sauce,

with herb and garlic toasted baguette rounds

Stewed rabbit and wild mushroom étouffée; white cheddar grit stuffed patty shell

Baked cornbread crust filled with baby chard and greens, pulled duck confit;

with pickled pepper vinegar splash

Crispy red bean & rice risotto cake with grill-smoked andouille, hot-sweet Creole mustard

Additional Station

Baked oyster Rockefeller and Bienville in mushroom caps

Tuna tartare on Belgian endive with tomato-cucumber relish, and white truffle-chive aioli

Curried chicken-orzo salad with herbs, olive oil, cashews, and golden raisins; fresh greens

Crabmeat & spaghetti squash marinated & stuffed acorn squash; sun-dried tomato aioli

Herb smoked whole Tom turkeys

Garlic and pepper roasted tenderloin of beef

Rosemary roasted leg of domestic lamb

Sweet potato muffins, yeast rolls, mint-rosemary pepper jelly,

green peppercorn mayonnaise, Dijon mustard, horseradish sour cream, and cranberry relish

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Summer Wedding Reception for 825

Passed Hors d’oeuvres

Miniature Jumbo Lump Crab Cakes Topped with Classic Ravigoté

Peppered-Roasted Lamb Loin on Brioche Toast Rounds, Fava Bean Purée; Shaved Asiago

Gougères

Daube Glacé with Pommery Mustard

The Main Buffets

Jumbo Lump Crabmeat and Yukon Gold Fingerling Potato Salad;

Crimson Lentils, and Roasted Red Pepper-Caper Vinaigrette

Italian Sausage with Orrechiette; Broccoli Rabe and Herbs

Roulades of Chicken with Arugula, Roasted Garlic and Brie; Coq au Vin Blanc

Broiled Artichoke Bottoms with Poached Oysters, Creamed Spinach and Mushrooms;

Parmesan-Brioche Crust: Lemon Beurre Blanc

Grilled Pork Tenderloin Sliced; Smothered Red Cabbage ; Au Poivre Vert Sauce

Summer Greens with Duck Confit and Cornbread Cobbler Crust; Steen’s Cane Syrup Drizzle

Grazing Tables

Assortment of Domestic & Imported Cheeses to include

Bleu d’Auvergne, Herbed Chèvre, Aged Gouda, Brie de Nangis, Port-Salut, and Boucheron

Served with assorted fruits, Gourmet Crackers and Croustades

Crudités of Asparagus Spears, Baby Carrots, Zucchini,

Sugar Snap Peas, Fennel, Cucumber, Cherry Tomatoes, and Baby Celery

Accompanied by Roasted Garlic-Herb Vinaigrette, Pesto-Mascarpone Dip, Red Pepper-Balsamic Dip, and creamy Stilton Dip

Country Style Pate with Pistachios; Duck and Foie Gras Mousse with Truffles

Cornichons, French Bread Crostinis, Dijon Mustard, Sun-Dried Cranberry-Pepper Relish

Soup Station

Chilled Vichyssoise with White Truffle Essence; in Demitasse

Sandwich Café

Smoked Salmon with Watercress; Petits Pois Butter

Poached Asparagus with Frisée; Pistachio-Fromage Crème

Sliced Parma Ham & Honeydew Melon; Rosemary-Honey Butter

Slow-Cooked Roast Beef & Roquefort; Toasted Garlic Aioli

Sushi Terrace

Assorted sushi selections arranged in decorative boat

Rockin’ Roll, Crunchy Shrimp, Sarah’s Roll, Snow Crab

with accoutrements of Pickled Ginger, Soy, Wasabi, Sesame Creamy Sauce, Sweet Chili, Chop Sticks

Cake Garden

Potted Cake Tree with Assorted Bride’s and Groom’s Cakes

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Other Considerations for Menus

Passed hors d’oeuvres

Marinated gulf shrimp with Creole remoulade on crisp cucumber; romaine chiffonade

Roulade of creamed Stilton and toasted walnuts topped with an apple-pear butter,

drizzled with a Port wine and aged balsamic reduction

Panko-crusted Louisiana crab cakes with a jalapeño-dill tartar sauce

Foie gras-duck pate on baked crostini, garnished with Cumberland sauce and cornichon

Roulade of creamed Stilton and toasted walnuts topped with an apple-pear butter

drizzled with a Port wine and aged balsamic reduction

Kentucky bourbon barbecue pork tenderloin canapé port wine cream cheese, onion jam

House-cured peppered salmon on rye demi-baguettes; caper relish and dill crème

Crab & cucumber sushi rolls sesame glaze, pickled ginger, wasabi aïoli

Crispy won ton cups filled with fresh goat’s cheese, pine nuts and sweet peppers

Shaved chicken on herbal focaccia with rosemary barbecue butter and balsamic onions

Westfield Farms goat cheese on a garlic crostini with marinated arugula

Andouille, red bean and rice empanadas drizzled with Creole tomato coulis

Crawfish étouffée in mini bouchettes

Endive with Pernod-spinach mousse

Smoked salmon on pumpernickel with a dill and caper spread

Potato and Parmesan crusted crab cakes with a jalapeño tartar sauce

Cherry tomatoes with blackened shrimp in a white remoulade

Muffaletta canapés with a traditional New Orleans olive salad

Stationary Selections

Lake Pontchartrain soft-shell buster crabs lightly breaded and crispy fried,

in French bread, with crisp lettuce, plum tomatoes, and pickles; caper dill tartar sauce

Creamy polenta flavored with white truffle topped with roasted portobello,

shiitake, and oyster mushrooms with fresh herb and garnished with grated Romano

Belgian Endive leaves filled with smoked salmon mousse; chive crème fraîche and caviar

Rockefeller stuffed ballotine of chicken breast, set into a delicate Pernod crème

A risotto of shrimp, mussels and calamari with a rich tomato saffron broth and fresh herbs

Assortment of grilled baby zucchini, patty pan squash, roasted roma tomato quarters

honey-rosemary roasted mushrooms, marinated haricots verts, pencil asparagus

Stationary Selections (cont’d)

Fresh select Louisiana gulf oyster shucked on-site with horseradish cocktail sauce,

saltine crackers, lemon wedges, and an assortment of Louisiana hot sauces

Assortment of housemade ballotines, pates and mousses, including vegetable terrines

Domestic and imported cheeses with assorted savory crackers and crisps

Fresh fruit melody with Key Lime sabayon

Marinated Calamata black olives fresh thyme, cracked pepper, and extra virgin olive oil

Fresh water mozzarella, heirloom tomatoes, with sun-dried tomato, basil, and EV olive oil

House-cured tasso salmon, sliced; caper onion relish, dill crème fraîche, rye baked crostinis

Fresh herb-Roquefort cheesecake on walnut crust; balsamic drizzle and baked crostinis

Tossed orzo pasta and caponata salad with fresh herbs and topped with shaved Reggiano

Baby spinach with chèvre, crispy prosciutto and onion marmalade; Champagne vinaigrette

Creamy wild mushroom and roasted garlic polenta studded with white cheddar

Gulf shrimp risotto with a rich tomato saffron broth and fresh garden herbs

Slow-roasted chicken and smothered southern greens; savory cornbread cobbler

Yukon gold potato and roasted vegetable lasagna layered with roasted portobello mushroom, eggplant, plum tomatoes, and spinach, garnished with crispy fried parsnips

Apple wood smoked bacon-seafood stuffed mushrooms; Steen’s cane syrup glaze

Chicken and Asian vegetable stir fry with a fresh garlic and ginger sauce

Warm artichoke, crab and roasted summer onion dip, served with crisps

Mississippi apple wood-smoked slab bacon-yam hash browns; toasted pecans, Steen’s glaze

Crawfish dressing stuffed chicken breast Creole mustard cream sauce

Orzo, shrimp, grilled green tomato, black-eyed pea, and sweet corn salad

White cheddar, hardwood smoked bacon and roasted garlic grits cakes; red-eye pan gravy

Potato and Parmesan crusted seafood cakes with a lemon-caper beurre blanc

New Orleans BBQ shrimp pasta

Chicken, duck and andouille jambalaya

Smoked turkey and Southern greens gumbo

Lump crab meat and brie soup

Classic Seafood Gumbo

New Orleans-style turtle soup

Stationary Selections (cont’d)

Oyster Rockefeller Soup

Crab meat-artichoke soup

5-onion soup with Gruyere cheese toast

Hot and sour soup with spiced pork belly

Roasted duck and julienne of vegetables in a spicy pepper sauce with penne pasta

Crawfish, shrimp, and crabmeat with a lobster cream in a delicate crepe

Chicken breast medallions filled with vegetables and couscous; sweet-spicy Indian curry

Smoked beef brisket with slow cooked bourbon barbecue sauce

Cane-Glazed Smoked Loin of Pork

Kahlua Smoked Inside round of Corned Beef horseradish sour cream, roasted garlic aïoli

Honey-herb Glazed Roast Turkey

Assorted bakery soft rolls, whole and sliced artisan breads; savory and sweet butters

Fresh Louisiana strawberries served with a Kir Royale sabayon crème

Assorted petits fours and sweets

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