Business Reception…Heavy Hors d’oeuvres
Passed hors d’oeuvres
Marinated Gulf Shrimp on Cucumber with a Creole Remoulade
Roulade of Creamed Stilton and Toasted Walnuts with Apple-Pear Butter
Steak Tartare
The Main Buffet
Wild Mushroom & White Truffle Polenta
Creamy polenta flavored with white truffle topped with roasted portobello,
shiitake, and oyster mushrooms with fresh herb and garnished with grated Romano
Smoked Salmon Mousse Belgian Endive
Belgian Endive leaves filled with a smoked salmon mousse, garnished with a chive crème fraîche and caviar
Rockefeller Chicken Ballotines
Rockefeller stuffed ballotines of chicken breast, roasted, set into a delicate Pernod crème
New Orleans-style BBQ Shrimp Pasta
Gulf shrimp sautéed with rosemary, garlic, butter, and Worcestershire, with penne pasta, and French bread croutons
Grilled and Blanched Vegetable Platter
Assortment of grilled baby zucchini and patty pan squash, roasted roma tomato quarters
honey-rosemary roasted mushrooms, marinated haricots verts, pencil asparagus
served with a roasted garlic olive oil dipping sauce and lemon aïoli
Sushi Boat Station
An Assortment of Styles: Californian, Crunchy Shrimp, Spicy Tuna, Vegetable Rolls
Accompanied by pickled ginger, soy sauce, wasabi, creamy sesame sauce, chili sauce
Grazing Table
An Assortment of Imported and Domestic cheeses to include—
baked Brie with apple-pepper chutney and baguette rounds, Humboldt Fog Goats’ Cheese, Vella Dry Jack, Valdeon;
A Harvest of Fresh Seasonal Fruits
Deviled Crabmeat on Spiced Artichoke Leaves and Lemon-Garlic Aïoli
Carving Station
Cane Smoked Pork Tenderloins with Kentucky Bourbon BBQ Glaze
Honey-Herb Glazed Roast Turkey
The above carved table side and accompanied by baskets of miniature tea buns,
Creole-honey mustard, horseradish crème, green peppercorn mayonnaise
The Strawberry Patch
Fresh Louisiana Strawberries with Kir Royale sabayon
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