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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