Bourbon blues Grilled Italian bread medallions with blue cheese, and slivered toasted almond, drizzled with clover honey Arabella artichoke Grilled Italian bread medallions, with herbed goat cheese, artichoke hearts, sun dried tomatoes, and roasted garlic Tuscan Tomato Grilled Italian bread with chopped fresh roma tomato, fresh basil , minced garlic and imported shaved parmesan, drizzled with olive oil
Thinly sliced prosciutta di parma, atop cracked black pepper biscuit finished with fig compote and fresh chive Oyster “Shooters”, served in shot glasses with bloody Mary cocktail sauce Classic Shrimp cocktail “Shooters”, served in shot glasses with traditional remoulade or cocktail sauce Seared Tuna, served in Chinese spoon with ginger, coconut and red Chile Thai sauce Pesto infused grilled chicken salad, atop parmesan crisp, garnished with sun dried tomato Grilled Ahi Tuna, laced with teriyaki, soy and black sesame seed, served atop wonton crisp with wasabi cream Smoked Salmon Tartar with lemon shallot cream cheese atop brown bread rounds finished with fresh dill sprig Lump Crabmeat, laced with scallions, capers, lemon and parsley served in cucumber cup Seared Tenderloin on orange rosemary biscuit, with watercress and horseradish cream Boiled Gulf Shrimp, wrapped with prosciutta, served with a sweet mandarin cream dipping sauce Skewered cherry tomatoes and mini mozzarella, marinated with basil, olive oil and lemon
Muffuletta Tartlets, with the classic combination of Ham, Genoa Salami, Provolone Cheese and olive salad, tucked into a small pastry cup Petite Croque monsieur, with smoked ham, gruyere cheese and shallot butter, grilled on sourdough bread Classic BBQ Shrimp, atop a bed of honeyed sweet potato puree, served in filo pastry cup Jumbo lump Crab cakes, pan sautéed, served with roasted poblano pepper remoulade Petite Crawfish Pies, with slow simmered crawfish cream in a golden bakes pastry shell Barbequed pulled pork atop fried Cornbread cake, topped with and pickled red onion Smoked Salmon Quesadilla, with red onions, capers, fresh dill and lemon cream cheese, folded into flour tortilla Beef Tenderloin Quesadilla, with caramelized onions and imported French brie, folded into flour tortilla Warm corn pancakes, with tequila marinated shrimp and guacamole Crispy Risotto cakes, with sautéed wild mushrooms and shaved asiago Flash fried Cornmeal crusted Oysters, with lemon cream Panko crusted Gulf shrimp, with a habanera pepper jelly dipping sauce
Parmesan crusted artichoke squares, with roasted red pepper coulis Thinly sliced prosciutta di Parma, atop cracked black pepper biscuit finished with fig compote and fresh chive Pesto infused grilled chicken salad, atop Parmesan crisp, garnished with sun-dried tomato Seared Ahi Tuna, laced with teriyaki, ginger and sesame seed, on wonton crisp with wasabi cream Smoked Salmon Tartar with lemon shallot cream cheese atop brown bread rounds finished with fresh dill sprig Lump Crabmeat, laced with scallions, capers, lemon and parsley served in cucumber cup Seared Tenderloin on orange rosemary biscuit, with watercress and horseradish cream Boiled Gulf Shrimp, wrapped with prosciutta, served with a sweet mandarin cream dipping sauce Skewered cherry tomatoes and mini mozzarella, marinated with basil, olive oil and lemon
Mini Po boys Mini muffuletta Finger sandwiches Salad finger sandwiches: Meat and salad sandwiches on petite croissant Meat and salad sandwiches on gourmet breads Mini Baguettes Tea sandwiches Hand rolled pinwheels
Southwestern Wrap Club Wrap Classic Caesar Wrap Jamaican Jerk Wrap Grilled Steak Wrap Grilled Veggie Wrap
4 Lbs. Jamaican Chicken, marinated and slow grilled, sliced, served with spicy Coconut peanut sauce 3 Lbs. Pan seared Tuna, presented in bite size pieces, served with an Asian Cajun dipping sauce 4 Lbs. Marinated grilled Pork Tenderloin, sliced thin, served with Mango Cilantro aioli 3 Lbs. Grilled Filet of Beef, cooked medium rare, sliced, with Gorgonzola shallot cream sauce 4 Lbs. Honey glazed Breast of Duck, sliced thin, with a Mandarin orange aioli
Smoked Norwegian salmon, with chopped red onion, capers, cornichons, thinly sliced cucumbers, and lemon dill cream cheese, presented with brown bread toast pointsBrie en Croute, topped with choice of fillings to include classic praline, sun dried tomatoes, mango chutney or basil pesto, baked in golden puff pastry, presented with home made toast points Savory cheesecake, Choice of artichoke, blue cheese and apricot, Tuscan roasted red pepper, or Lump crabmeat baked in Parmesan crust, served with croustades. Classic Shrimp Mold, with gulf shrimp, lemon, Spanish olives, and fresh dill, served with toast points, garnished with cucumbers and lemon wheels Imported Cheeses an array of imported cheeses including St. Andre, Danish Havarti, Brie and Baby Swiss, with grape clusters and crackers. Pâté and Brie platter Assorted pate wedges and petite Brie en croute, served with calamata olives, and toast points Tuscan Antipasto an array of marinated artichokes, baby portabellas, Fire roasted red peppers, and pickled sweet onions, laced with fresh Tuscan herbs, cracked black pepper and extra virgin olive oil, Classic Crudités, with seasonal raw vegetables, with a trio of savory herb dips. Fresh Fruit Platter, with seasonal fresh fruit, served with Sweet honey cream dip Domestic cheese Platter, with cheddar, Swiss and Monterey jack, cubed and served with crackers, with grape clusters.
Traditional Primavera Cheese Tortellini Mediterranean Pasta Salad Thai Pasta Salad Tuscan Salad Muffuletta Pasta Salad
Toulouse Salad Caesar Salad Classic Spinach Salad Mixed Greens Asian Salad Italian Salad Garden Salad
Pesto, with fresh basil, pinoli nuts, garlic and Olive oil Alfredo with Parmesan and heavy cream Marinara with roasted garlic and Romano Marinara Diablo with hot red pepper These pastas can be enhanced with the addition of chicken, shrimp, crab or crawfish Pasta Louisiana Pasta Lafitte Cheese Tortellini with Gorgonzola Sauce Ensenada Pasta Pasta Jambalaya Tuscan Chicken Pasta Grilled Sirloin Pasta
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