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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