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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