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Rehearsal "Wine" Dinner

• Sautéed Jumbo Lump Blue Crab Cakes with Chipotle Aioli
• Crawfish Queso Tartlets with Asadero And Cilantro
• Mini Cheese Cakes with Shrimp, Sun Dried Tomatoes, And Chorizo
• Tapenade, Mediterranean Olives, And Artisan Breads

• Apple And Cardamom Smoked Hudson Valley Duck with Hard Carrot-Sage Risotto And "Drunken" Cherry Don Bruno Sherry Gastrique
• Pomegranate-Port Glazed New Zealand Lamb Chops with Amp And Wild Mushroom Speatzle
• Fire Grilled Sweet Corn And Baby Artichoke Bisque with Crawfish Nd Goat Cheese Beignet-Red Chili Oil
• Cornmeal Crisped "Buster" Crab Salad with Rocket Lettuce, Green Pea Shoots, Oasted Pear Tomatoes And Chilled Salsify Flan

• Coconut And Lemongrass Sorbet with Sugar Cane Waffle

Wild Game Theme

• Fly Line Alakanuk River Salmon, Hot Smoked with Preserved Lemon Oil And Lavender
• Ring Neck Pheasant And Hazelnut Sausage, Fig Jelly And Toasted Camembert
• English Style “Fish and Chips” with Weed Line Triggers And Malt Vinegar
• Fisherman’s Chowder Of Smoked Spanish Mackerel with Yukon Gold Potatoes, Kentucky
• Warm Salad Of Andouille Crusted Brush Pile Rabbit
• Sambal Seared Day Boat Scallops with Lemon Grass And Tennessee Sturgeon Roe
• Knob Creek Drunken Cherry Jus
• Talladega Chocolate “Speed Way”
• Box Trap “Buster Crabs” with Farmers Market Arugula And Piquillo Pepper Relish
• “Summer” Style Anise Lacquered Muscovy Duck Spring Roll with Coriander Leaf and Ginger
• Mallard Duck Foie Gras with Buckwheat Waffle, Walla-Walla Pinot Noir Jelly, And Vermont Grade ”A” Maple Syrup
• Broadbent Bacon, Wild Fennel, And Porcini Spoon Bread
• Dandelion Greens with Chilled Celery Root And Salsify Flan, Burnt Heirloom Tomato Vinaigrette
• Cast Iron Seared “Steel Shot” Duck Filet with Chard Corn Risotto
• Sea Salt Roast Rack Of Texas Harvest Axis Deer with Sweet Potato Galettes, Cassava “Kettle Chips” And Field Picked English Peas
• Chambord Heart Truffles

Louisiana Theme

• Sweet Potato Chips with Maytag Blue Cheese Fondue
• Chargrilled Plaquemine Parish Oysters with Jack Daniels Brown Sugar Glaze
• Gulf Shrimp Remoulade On Fried Green Tomato Croutons
• Louisiana Crawfish And Sweet Corn Cakes/Creole Tomato Hearts Of Palm Relish
• Rabbit And Sweet Potato Galettes Finished with Steen's Cane Syrup

• Spillway Crawfish And Artichoke Bisque--Crispy Fried Crawfish Beignet

• Cornmeal Crisped Bayou Manchac Soft Shell Crab Salad, Farmer's Market Arugula And Green Pea Shoots

• Burnt New Iberia Sugar Cane Sorbet with Sesame Ginger Cone

• Cast Iron Seared "Steel Shot" Duck Breast, Wild Berry, Applejack Apricot Syrup And Sweet Potato Pie

• Warm Chocolate Praline Pudding Cake with Creole Cream Cheese Ice Cream,
• Ponchatoula Strawberry Cookie, Bite Size Biscuits, Warm Corn Muffins

Vegetarian Dinner

• Maytag Blue Cheese And Spring Onion Tartlets
• Artichoke Bottoms
• Savory Creole Stuffed Venetian
• Curried Root Vegetables In Philo Cups

• Tapas" Of Vegetable Canneloni, Trio Vegetable Terrine And Wild Mushroom Rissoto with Mushroom Profiterole

• Cream Of Roasted Garlic And Double Brie Soup with Basil Crostini

• Grilled Long Stem Artichokes, Florida Avocado Mousse And Grape Tomatoes On Watercress with Ravigote Vinaigrette

• Crispy Eggplant Napoleon with Spicy Chili Hollandaise, Baby Leaf Spinach And Oven Dried Tomato Confit
• Mini" Kentucky Bourbon Mashed
  Sweet potato pies with steen's cane syrup
• Sweet Corn Maque Choux
  French tian with fried okra crouton

• New Orleans" Style Bananas Foster Cobbler with Vanilla Bean Ice Cream

Asian Cocktail Party

• Sushi, Grated Horseradish Seaweed Salad
• Pickled Ginger, Caviar Garnish
• Indonesian Beef Skewers with Toasted Peanut Sauce
• Cucumber, Hoisin Sauce, Plum Sauce And Scallions
• Little Dragon Dumplings Of Pork And Shrimp with Ginger Vinegar (In Bamboo Steamers)
• Sichuan Chicken Wings with Spicy Sweet Glaze
• Fruit Display with Chocolate Fountain
• Iced Oysters, Louisiana Red Crab Claws, Jumbo Gulf Shrimp Served with Ponzu Sauce, Sashimi, Wasabi
• Barbecued Lemongrass Minced Chicken with Peanuts, Glass Noodles, Lap Cheung In Lettuce Cups
• Roasted Peking Duck with Mandarin Pancake
• Chinese Broccoli with Garlic And Crushed Red Pepper
• Seoul Kitchen" Spicy Pad Thai with Shrimp Tamarind, Lime And Chilies
• Shrimp Toasts, Crab Wontons
• Fortune Cookies

Moroccan

• Crispy Smoked Quail with Blood Orange Caramelized Ginger Sauce
• Eggplant Caviar and Tapenade with Herb Croutons
• Moroccan Spiced Crab cakes served with Cilantro Dressing
• Flatbread with Marinated Feta, Olives, and Roasted Eggplant Salad
• Tunisian Lamb Chops served with Olives, Dates, Almonds, and Middle Eastern Salsa Verde
• Goat Cheese and Scallion Phyllo Tartlets topped with Black Olive Pesto
• Skewered Scallops with Spicy Orange Dressing
• Scorched Red Peppers with Oregano and Shaved Feta Cheese
• Charcoal Grilled Beef Carpaccio served with Parmesan Onion Salad
• Merk Hzina Parsley Salad

• Honey Date Phyllo Purses
• Almond Tartlets with Strawberri
• Sesame Tuiles-Cookies