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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