Theme - new orleans luxe

passed hors d'oeuvres

gulf oysters rockefeller on tiny garlic croustades
with hollandaise

petite boudin balls

gourgere filled with triple-cream brie
and pistachio apple chutney

smoked duck and green apple salad
in buttery phyllo tartlets

station #1

"Dad's" family recipe of chicken sausage gumbo

wild and white rice with green onions

jumbo lump crab cakes

with saffron aioli / artichoke and lemon salsa

sliced artisan baguettes with french butter

asparagus tips with charred baby tomatoes
and pesto drizzle

station #2

blackened angus chairman's reserve beef tenderloin finished medium-rare, carved at station, brioche buns, fresh horseradish-chive aioli, Cabernet jus

potato-parsnip puree'

french haricots verts and ragout of wild mushrooms

multicolored cauliflower in light gratin sauce
with gruyere cheese

host's roasted corn maque choux

dessert

brandy milk punch

cafe' au lait

late night bites

shrimp and grits

let us create a distinctive menu
for your wedding