Celebration Dinner
Hand Passed Appetizer Menu

Bourbon bruschetta
With shaved Gorgonzola, Roasted Almonds, drizzled with Clover Honey on warmed Italian bread medallions

Asian Ahi Tuna
Seared medium rare, with wasabi soy cream atop crisp ginger dusted wonton crisp

Thinly sliced Prosciutta di Parma
Atop cracked black pepper biscuit with fig compote and fresh chive

Artichoke bites
A spin on the classic artichoke ball, baked with asiago cheese, roasted garlic and Italian breadcrumbs, finished with a sun dried tomato tapenade

Buffet Presentations

Seafood Extravaganza
Beneath a towering ice sculpture surrounded with fresh flowers a bountiful display of local seafood specialties will include Boiled tail-on Louisiana shrimp with cocktail and Remoulade sauces, marinated crab claws, Gulf Oysters, and Poached Pacific Salmon with watercress Dill Sauce

Tenderloin of Beef Filet
Prepared medium rare, carved onsite by uniformed chef, Served with petit gourmet rolls accompanied with roasted garlic mashed potato and Stilton cream sauce & Horseradish cream

Tuscan Chicken Roulades
With pine nuts, sun dried tomatoes, apricots, and Parmesan, slow roasted, sliced into medallions, served with garlic aioli

Smoked Chicken and Wild Mushroom Pasta
Laced with green onions, and heavy cream with Bowtie pasta, finished with fresh herbs and Parmesan cheese

A Duet of Salads
Including our signature Toulouse Salad, with micro greens, sun dried tomatoes, crumbled Blue Cheese, golden Raisins, and toasted pecan with pepper jelly vinaigrette, & Asian inspired Broccoli Salad, laced with sunflower seeds, sliced red cabbage, carrots and green onions with sesame slaw dressing

Grilled Asparagus with Orange compound butter

Dessert Presentation

Fresh Strawberry Topiaries
With sweetened dipping cream,
And
Banana Foster Crepes
With cinnamon mascapone cheese, sweetened with lavender honey, topped with warmed caramel sauce and bananas, dusted with powdered sugar

Assorted Petite Pastries