Other Considerations for Menus
Passed hors d’oeuvres
Marinated gulf shrimp with Creole remoulade on crisp cucumber; romaine chiffonade
Roulade of creamed Stilton and toasted walnuts topped with an apple-pear butter,
drizzled with a Port wine and aged balsamic reduction
Panko-crusted Louisiana crab cakes with a jalapeño-dill tartar sauce
Foie gras-duck pate on baked crostini, garnished with Cumberland sauce and cornichon
Roulade of creamed Stilton and toasted walnuts topped with an apple-pear butter
drizzled with a Port wine and aged balsamic reduction
Kentucky bourbon barbecue pork tenderloin canapé port wine cream cheese, onion jam
House-cured peppered salmon on rye demi-baguettes; caper relish and dill crème
Crab & cucumber sushi rolls sesame glaze, pickled ginger, wasabi aïoli
Crispy won ton cups filled with fresh goat’s cheese, pine nuts and sweet peppers
Shaved chicken on herbal focaccia with rosemary barbecue butter and balsamic onions
Westfield Farms goat cheese on a garlic crostini with marinated arugula
Andouille, red bean and rice empanadas drizzled with Creole tomato coulis
Crawfish étouffée in mini bouchettes
Endive with Pernod-spinach mousse
Smoked salmon on pumpernickel with a dill and caper spread
Potato and Parmesan crusted crab cakes with a jalapeño tartar sauce
Cherry tomatoes with blackened shrimp in a white remoulade
Muffaletta canapés with a traditional New Orleans olive salad
Stationary Selections
Lake Pontchartrain soft-shell buster crabs lightly breaded and crispy fried,
in French bread, with crisp lettuce, plum tomatoes, and pickles; caper dill tartar sauce
Creamy polenta flavored with white truffle topped with roasted portobello,
shiitake, and oyster mushrooms with fresh herb and garnished with grated Romano
Belgian Endive leaves filled with smoked salmon mousse; chive crème fraîche and caviar
Rockefeller stuffed ballotine of chicken breast, set into a delicate Pernod crème
A risotto of shrimp, mussels and calamari with a rich tomato saffron broth and fresh herbs
Assortment of grilled baby zucchini, patty pan squash, roasted roma tomato quarters
honey-rosemary roasted mushrooms, marinated haricots verts, pencil asparagus
Stationary Selections (cont’d)
Fresh select Louisiana gulf oyster shucked on-site with horseradish cocktail sauce,
saltine crackers, lemon wedges, and an assortment of Louisiana hot sauces
Assortment of housemade ballotines, pates and mousses, including vegetable terrines
Domestic and imported cheeses with assorted savory crackers and crisps
Fresh fruit melody with Key Lime sabayon
Marinated Calamata black olives fresh thyme, cracked pepper, and extra virgin olive oil
Fresh water mozzarella, heirloom tomatoes, with sun-dried tomato, basil, and EV olive oil
House-cured tasso salmon, sliced; caper onion relish, dill crème fraîche, rye baked crostinis
Fresh herb-Roquefort cheesecake on walnut crust; balsamic drizzle and baked crostinis
Tossed orzo pasta and caponata salad with fresh herbs and topped with shaved Reggiano
Baby spinach with chèvre, crispy prosciutto and onion marmalade; Champagne vinaigrette
Creamy wild mushroom and roasted garlic polenta studded with white cheddar
Gulf shrimp risotto with a rich tomato saffron broth and fresh garden herbs
Slow-roasted chicken and smothered southern greens; savory cornbread cobbler
Yukon gold potato and roasted vegetable lasagna layered with roasted portobello mushroom, eggplant, plum tomatoes, and spinach, garnished with crispy fried parsnips
Apple wood smoked bacon-seafood stuffed mushrooms; Steen’s cane syrup glaze
Chicken and Asian vegetable stir fry with a fresh garlic and ginger sauce
Warm artichoke, crab and roasted summer onion dip, served with crisps
Mississippi apple wood-smoked slab bacon-yam hash browns; toasted pecans, Steen’s glaze
Crawfish dressing stuffed chicken breast Creole mustard cream sauce
Orzo, shrimp, grilled green tomato, black-eyed pea, and sweet corn salad
White cheddar, hardwood smoked bacon and roasted garlic grits cakes; red-eye pan gravy
Potato and Parmesan crusted seafood cakes with a lemon-caper beurre blanc
New Orleans BBQ shrimp pasta
Chicken, duck and andouille jambalaya
Smoked turkey and Southern greens gumbo
Lump crab meat and brie soup
Classic Seafood Gumbo
New Orleans-style turtle soup
Stationary Selections (cont’d)
Oyster Rockefeller Soup
Crab meat-artichoke soup
5-onion soup with Gruyere cheese toast
Hot and sour soup with spiced pork belly
Roasted duck and julienne of vegetables in a spicy pepper sauce with penne pasta
Crawfish, shrimp, and crabmeat with a lobster cream in a delicate crepe
Chicken breast medallions filled with vegetables and couscous; sweet-spicy Indian curry
Smoked beef brisket with slow cooked bourbon barbecue sauce
Cane-Glazed Smoked Loin of Pork
Kahlua Smoked Inside round of Corned Beef horseradish sour cream, roasted garlic aïoli
Honey-herb Glazed Roast Turkey
Assorted bakery soft rolls, whole and sliced artisan breads; savory and sweet butters
Fresh Louisiana strawberries served with a Kir Royale sabayon crème
Assorted petits fours and sweets
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