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Spring • Summer Cocktail Reception

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Spring • Summer Cocktail Reception Spring • Summer Cocktail Reception Passed Hors D’Oeuvres Sweet Corn Blini with Pulled Pork Artichoke Beignet SWEET CORN BLINI WITH BARBECUED SERVED WITH A GREEN ONION AIOLI PULLED PORK IN A MUSTARD BASED CAROLINA BBQ SAUCE Petite Fried Green Tomato Caramelized Onion & Gruyère Tart A PETITE VERSION OF A SOUTHERN SWEET ONION CARAMELIZED IN A CLASSIC TOPPED WITH SHRIMP BALSAMIC REDUCTION PAIRED WITH REMOULADE GRUYERE IN A FLAKY PASTRY Stations Crepe Station Savory Crepes CRAB, SAUTÉED SPINACH AND ARTICHOKE HEARTS WITH A BECHAMEL SAUCE OR BEEF TENDERLOIN, CARAMELIZED ONIONS AND BRIE New Orleans Favorites Southern Cheese Grits SOUTHERN STYLE STONE GROUND CHEESE GRITS TOPPED WITH YOUR CHOICE OF BARBECUED SHRIMP OR WINE BRAISED BEEF DAUBE Louisiana Classics Creole Stuffed Chicken TENDER CHICKEN BREASTS STUFFED WITH CREOLE RICE DRESSING AND FINISHED WITH A CREOLE MUSTARD SAUCE Spoonbread Topped with a Mushroom Ragout OUR SIGNATURE CREOLE SPOONBREAD TOPPED WITH WILD MUSHROOMS SLOW SIMMERED WITH FRESH HERBS, ROMA TOMATOES AND SHALLOTS Mini Shrimp Remoulade Po Boys OUR DELICIOUS SHRIMP REMOULADE SERVED WITH PICKLED GREEN TOMATOES ON SOFT FRENCH BREAD Fresh Spinach Salad TOSSED WITH LOUISIANA PECANS, PONTCHATOULOUA STRAWBERRIES, CHEVRE AND A STEEN’S CANE SYRUP VINAIGRETTE Cheddar Biscuit Fall • Winter Cocktail Reception Passed Hors D’Oeuvres Blue Crab Beignet Gouda & Chorizo Arancini SERVED WITH A LIGHT HERB EMULSION WITH A SMOKED PAPRIKA EMULSION Beef Carpaccio Smoked Salmon Panini WITH A GORGONZOLA SAUCE FINISHED WITH CHOUPIQUE CAVIAR AND SERVED ON A POTATO GAUFRETTE CREME FRAICHE Savory Mushroom “Truffles” MUSHROOM, WHITE TRUFFLE, PARMESAN REGGIANO CHEESE Stations New Orleans Favorites Classic Fare Jambalaya Cakes with BBQ Shrimp Sliced Flank Steak SAVORY SEAFOOD JAMBALAYA CAKES HERB ROASTED FLANK STEAK SERVED TOPPED WITH SAUTÉED SPINACH AND WITH HOUSE-MADE ROLLS, ROASTED BBQ SHRIMP PEPPER ROMESCO AND THYME AIOLI Pecan & Fig Stuffed Pork Loin Louisiana Shrimp Ravigote SERVED WITH A SWEET POTATO WITH A CREOLE MUSTARD RAVIGOTE, DRESSING SHAVED FENNEL AND MICORGREENS SERVED IN A GLASS CUP Roasted Tomato & Buratta Salad WITH PESTO, AGED BALSAMIC VINEGAR Roasted Fingerling Potatoes AND BASIL OIL SERVED WARM AND TOSSED WITH SAUTÉED ONION AND DIJON Cheddar Biscuit VINAIGRETTE Antipasto Grilled Asparagus Domestic and Imported Cheeses DRIZZLED WITH A BALSAMIC REDUCTION PAIRED WITH SEASONAL FRUITS AND AND FINISHED WITH SHAVED NUTS, WITH HOMEMADE CROÛTONS PARMIGIANO REGGIANO Charcuterie Platter A Taste of New Orleans CURED MEATS, DUCK TERRINE, Lump Crab on a Root Vegetable MARINATED VEGETABLES Pancake Local Vegetable Crudités ROOT VEGETABLE PANCAKES TOPPED BABY BROCCOLI, CARROTS, HARICOT WITH LOUISIANA LUMP CRAB MEAT, APPLE VERT, SUMMER SQUASH, TEARDROP AND CELERIAC SLAW TOSSED IN A TOMATOES, CUCUMBER, RADISH, ROASTED BEET VINAIGRETTE AND CAULIFLOWER WITH A CREAMY ARTICHOKE PISTOU Fall • Winter Cocktail Reception Passed Hors D’Oeuvres Crab Meat Timbale Miniature Grilled Cheese WITH OUR CREOLE RAVIGOTE DRESSING WITH EXPLORATOR CHEESE AND FIG WITH A TOMATO AND AVOCADO RELISH COMPOTE GRILLED ON SOURDOUGH RESTING ON A GAUFRETTE BREAD Lobster Corn Dog Pickled Oysters LOBSTER CORN BATTER COATED AND SERVED ON A BED OF CUCUMBER SERVED WITH A PASSION FRUIT AIOLI TOPPED WITH CHOUPIQUE CAVIAR AND SERVED IN AN ASIAN SPOON Truffled Twice Baked Potatoes NEW POTATO BAKED THEN STUFFED Duck Confit on a Grit Cake WITH ASIAGO, PANCETTA, THEN BAKED TOPPED WITH A SHERRY HERB ONCE MORE GASTRIQUE Stations A Seafood Tasting Classic Fare Crab & Celery Root Remoulade Oven Roasted Beef Tenderloin SERVED IN INDIVIDUAL GLASSES AND SERVED WITH ROSEMARY AIOLI, TOPPED WITH PINK PEPPERCORNS HORSERADISH SAUCE AND CREOLE MUSTARD Ahi Tuna Cornettes WITH PAPAYA SALSA TOPPED WITH Pecan Crusted Gulf Fish WASABI CAVIAR WITH CORN MAQUE CHOUX AND TABASCO BEURRE BLANC Beet Cured Gravlax Tartare SERVED ON A JOHNNY CAKE AND Wild Mushroom Risotto TOPPED WITH HERB CREME FRAICHE WITH PORTOBELLO, CHANTERELLE, OYSTER AND SHIITAKE MUSHROOMS, Antipasto PARMIGIANO REGGIANO Domestic and Imported Cheeses PAIRED WITH SEASONAL FRUITS AND Grilled Asparagus NUTS, WITH HOMEMADE CROÛTONS DRIZZLED WITH A BALSAMIC REDUCTION AND FINISHED WITH SHAVED Charcuterie Platter PARMIGIANO REGGIANO HOUSE-MADE PATE DE CHAMPAGNE AND CURED MEATS, DUCK TERRINE, Baby Arugula Salad MARINATED VEGETABLES ROASTED BUTTERNUT SQUASH, SPICED PECANS, GORGONZOLA AND AGED Local Vegetable Crudités BALSAMIC VINAIGRETTE BABY BROCCOLI, CARROTS, HARICOT VERT, SUMMER SQUASH, TEARDROP Louisiana Favorites TOMATOES, CUCUMBER, RADISH, Louisiana Cochon De Lait AND CAULIFLOWER WITH A CREAMY SERVED WITH WHOLE GRAIN MUSTARD, ARTICHOKE PISTOU PURPLE ONION CONFIT, HOMEMADE Cheese Straws ROLLS CRISPY SPICED PASTRY WITH PARMESAN Jambalaya Cakes with BBQ Shrimp AND GRUYÈRE CHEESE TOPPED WITH SAUTÉED SPINACH Shaved Brussels Sprouts Salad WITH CRISP APPLES, HAZELNUTS AND PECORINO IN A CANE SYRUP VINAIGRETTE Blanquette of Root Vegetables CARROTS, TURNIPS, ONIONS, PARSNIPS AND SWEET POTATOES.
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