Rehearsal "Wine" Dinner
Passed Hors D' Oeuvres
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Sautéed Jumbo Lump Blue Crab Cakes with Chipotle Aioli
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Crawfish Queso Tartlets with Asadero And Cilantro
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Mini Cheese Cakes with Shrimp, Sun Dried Tomatoes, And Chorizo
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Tapenade, Mediterranean Olives, And Artisan Breads
Entrees
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Apple And Cardamom Smoked Hudson Valley Duck with Hard Carrot-Sage Risotto And "Drunken" Cherry Don Bruno Sherry Gastrique
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Pomegranate-Port Glazed New Zealand Lamb Chops with Amp And Wild Mushroom Speatzle
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Fire Grilled Sweet Corn And Baby Artichoke Bisque with Crawfish Nd Goat Cheese Beignet-Red Chili Oil
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Cornmeal Crisped "Buster" Crab Salad with Rocket Lettuce, Green Pea Shoots, Oasted Pear Tomatoes And Chilled Salsify Flan
Dessert
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Coconut And Lemongrass Sorbet with Sugar Cane Waffle
Wild Game Theme
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Fly Line Alakanuk River Salmon, Hot Smoked with Preserved Lemon Oil And Lavender
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Ring Neck Pheasant And Hazelnut Sausage, Fig Jelly And Toasted Camembert
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English Style “Fish and Chips” with Weed Line Triggers And Malt Vinegar
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Fisherman’s Chowder Of Smoked Spanish Mackerel with Yukon Gold Potatoes, Kentucky
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Warm Salad Of Andouille Crusted Brush Pile Rabbit
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Sambal Seared Day Boat Scallops with Lemon Grass And Tennessee Sturgeon Roe
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Knob Creek Drunken Cherry Jus
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Talladega Chocolate “Speed Way”
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Box Trap “Buster Crabs” with Farmers Market Arugula And Piquillo Pepper Relish
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“Summer” Style Anise Lacquered Muscovy Duck Spring Roll with Coriander Leaf and Ginger
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Mallard Duck Foie Gras with Buckwheat Waffle, Walla-Walla Pinot Noir Jelly, And Vermont Grade ”A” Maple Syrup
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Broadbent Bacon, Wild Fennel, And Porcini Spoon Bread
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Dandelion Greens with Chilled Celery Root And Salsify Flan, Burnt Heirloom Tomato Vinaigrette
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Cast Iron Seared “Steel Shot” Duck Filet with Chard Corn Risotto
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Sea Salt Roast Rack Of Texas Harvest Axis Deer with Sweet Potato Galettes, Cassava “Kettle Chips” And Field Picked English Peas
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Chambord Heart Truffles
Louisiana Theme
Hors D'ouevres
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Sweet Potato Chips with Maytag Blue Cheese Fondue
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Chargrilled Plaquemine Parish Oysters with Jack Daniels Brown Sugar Glaze
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Gulf Shrimp Remoulade On Fried Green Tomato Croutons
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Louisiana Crawfish And Sweet Corn Cakes/Creole Tomato Hearts Of Palm Relish
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Rabbit And Sweet Potato Galettes Finished with Steen's Cane Syrup
Soup
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Spillway Crawfish And Artichoke Bisque--Crispy Fried Crawfish Beignet
Salad
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Cornmeal Crisped Bayou Manchac Soft Shell Crab Salad, Farmer's Market Arugula And Green Pea Shoots
Sorbet
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Burnt New Iberia Sugar Cane Sorbet with Sesame Ginger Cone
Entree
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Cast Iron Seared "Steel Shot" Duck Breast, Wild Berry, Applejack Apricot Syrup And Sweet Potato Pie
Dessert
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Warm Chocolate Praline Pudding Cake with Creole Cream Cheese Ice Cream,
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Ponchatoula Strawberry Cookie, Bite Size Biscuits, Warm Corn Muffins
Vegetarian Dinner
Passed Hors D'oeuvres
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Maytag Blue Cheese And Spring Onion Tartlets
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Artichoke Bottoms
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Savory Creole Stuffed Venetian
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Curried Root Vegetables In Philo Cups
Appetizer
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Tapas" Of Vegetable Canneloni, Trio Vegetable Terrine And Wild Mushroom Rissoto with Mushroom Profiterole
Soup
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Cream Of Roasted Garlic And Double Brie Soup with Basil Crostini
Salad
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Grilled Long Stem Artichokes, Florida Avocado Mousse And Grape Tomatoes On Watercress with Ravigote Vinaigrette
Entree
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Crispy Eggplant Napoleon with Spicy Chili Hollandaise, Baby Leaf Spinach And Oven Dried Tomato Confit
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Mini" Kentucky Bourbon MashedSweet potato pies with steen's cane syrup
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Sweet Corn Maque ChouxFrench tian with fried okra crouton
Dessert
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New Orleans" Style Bananas Foster Cobbler with Vanilla Bean Ice Cream
Asian Cocktail Party
Raw Bar
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Sushi, Grated Horseradish Seaweed Salad
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Pickled Ginger, Caviar Garnish
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Indonesian Beef Skewers with Toasted Peanut Sauce
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Cucumber, Hoisin Sauce, Plum Sauce And Scallions
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Little Dragon Dumplings Of Pork And Shrimp with Ginger Vinegar (In Bamboo Steamers)
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Sichuan Chicken Wings with Spicy Sweet Glaze
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Fruit Display with Chocolate Fountain
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Iced Oysters, Louisiana Red Crab Claws, Jumbo Gulf Shrimp Served with Ponzu Sauce, Sashimi, Wasabi
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Barbecued Lemongrass Minced Chicken with Peanuts, Glass Noodles, Lap Cheung In Lettuce Cups
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Roasted Peking Duck with Mandarin Pancake
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Chinese Broccoli with Garlic And Crushed Red Pepper
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Seoul Kitchen" Spicy Pad Thai with Shrimp Tamarind, Lime And Chilies
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Shrimp Toasts, Crab Wontons
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Fortune Cookies
Moroccan
Hors d’oeuvres
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Crispy Smoked Quail with Blood Orange Caramelized Ginger Sauce
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Eggplant Caviar and Tapenade with Herb Croutons
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Moroccan Spiced Crab cakes served with Cilantro Dressing
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Flatbread with Marinated Feta, Olives, and Roasted Eggplant Salad
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Tunisian Lamb Chops served with Olives, Dates, Almonds, and Middle Eastern Salsa Verde
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Goat Cheese and Scallion Phyllo Tartlets topped with Black Olive Pesto
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Skewered Scallops with Spicy Orange Dressing
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Scorched Red Peppers with Oregano and Shaved Feta Cheese
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Charcoal Grilled Beef Carpaccio served with Parmesan Onion Salad
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Merk Hzina Parsley Salad
Assorted Desserts
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Honey Date Phyllo Purses
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Almond Tartlets with Strawberri
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Sesame Tuiles-Cookies