Flaming Greek Saganaki Station
(Greek cheese lightly dusted with flour sautéed and flambéed with Greek Brandy)

Event Served: 600
 

Warm Blue Crab and Brie Soup
(triple cream brie with lumps of fresh crab Event Served in a crusty muffaletta bowl)

Event Served: 100

Cornish Hen
(flame roasted game hen Event Served with grilled asparagus and roasted root vegetables and Yukon Gold potatoes)

Event Served: 30

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Domestic and Imported Cheese Tray
(a selection of the local and international cheese)

Event Served: 600

Chocolate Crepe
(chocolate ganache filled crepe topped with white chocolate mousse and fresh seasonal berries)

Event Served: 250
 

Trout Provencal
(pan seared Idaho trout topped with a rich garlicky tomato sauce and served with Broccolini and a parmesan risotto)

Event Served: 20

Crawfish And Morel Stuffed Prime Rib
(prime rib of beef, butterflied and rolled with a crawfish morel and mushroom stuffing and finished with an apple brandy glaze. Served with stacked roasted reds and braised apple, fennel and onion slaw)

Event Served: 100

Red Snapper on Caribbean Rice and Beans
(Line caught Gulf Red Snapper drizzled with Banana coconut curry sauce and topped with fried sweet potatoes)

Event Served: 120

Baby Shrimp Salad
(Small gulf shrimp dressed with a lime mayonnaise and stuffed in a miniature phyllo pastry tart)

Event Served: 250

Black Forest Crepe Roulade
(sweet and tender Black Forest ham with a stone ground mustard aioli)

Event Served: 250

Chef Michael's Crawfish Cake
(Louisiana raised CRAWDADs with bay shrimp and served with a spicy Remoulade)

Event Served: 100

Summer Bruschetta
(Plum Roma tomatoes, chopped with fresh basil, shallots, garlic, parmesan reggiano and balsamic vinegar)

Event Served: 75

Cranberry Panna Cotta
(Delicate cream pudding infused with the essence of fresh cranberries and topped with cranberry relish and whipped cream)

Event Served: 25

Assorted Macaroons
(A varied assortment of soft meringue cookies with cream filling)

Event Served: 600

Soup and Salad Duet
(Mixed greens with candied walnuts, blue cheese and raspberry vinaigrette and Fall squash bisque in a roasted miniature pumpkin)

Event Served: 250

Chef Michael's Salad
(Locally grown Bibb lettuce, tossed with honey Dijon vinaigrette, topped with bourbon candied pecans, spicy fried onions and roasted sweet corn)

Event Served: 100

Table Setting New Orleans Theme