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Banquet Menus

Broussard's 2011 Banquet Menu

~ Appetizers ~
Corn, Shrimp and Sweet Potato Bisque	Andouille & Chicken Gumbo
Shrimp in Dijon Mustard & Dill Sauce Florentine	Bayou Seafood Medley in Phillo Cup, Beurre Blanc Sauce
Louisiana Crabmeat Cake with Roasted Shallot Tartar Sauce	Crabmeat & Herbsaint Spinach Florentine Crabmeat Baked in Artichoke-Brie B�chamel Surrounded by Herbsaint Spinach
Crabmeat Crepes LeLe Stuffed with Crabmeat and Roasted Shallots with Brie Cheese Veloute
~ Salads ~ Choose one
Salad Maisonette with Garden Vegetables. Served with your choice of Honey Vinaigrette or Creole Mustard Dressing	Hearts of Palm and Tomato Salad Served with your choice of Honey Vinaigrette or Creole Mustard Dressing
Baby Spinach and Mushroom Salad Served with Currant Balsamic Dressing
~ Entrees ~ Choose One. Or Choose Two For A Combination Entr�e
Veal Acadian Saut�ed Veal Filet Medallion with Crabmeat in a Dill-Mustard Bechamel Port Wine Sauce	Veal Marcus Grilled Twin Tournedos of Veal Tenderloin with Mushrooms, Artichoke Bottoms and a Burgundy Demi-Glace
Gulf Fish Dore Over Crabmeat, Shrimp and Oyster Mushroom Etouff�e in Lemon Butter Sauce	Red Fish Pontchartrain Lightly Saut�ed with Crabmeat or Crawfish Cake Complemented with Mustard Caper Sauce
Tournedo Madagascar Filet of Beef with Brandy Caramelized Onions and Mushrooms, Green Pepper Corn Sauce and Tomato Relish	Vegetarian Pasta Pasta with Fresh Basil, Tomato, Garlic and Seasonal Vegetables in a Cream Sauce
Salmon Jean Lafitte Stuffed with Spinach, Crabmeat and Shrimp, Dill Cream Sauce available as single entree option only	Garlic Caraway and Dijon Crusted Pork Filet Sliced on Onion Relish, Currant Cassis Demi-Glace. available as single entree option only
Breast of Chicken Valley D'Auge With Saut�ed Mushrooms, Leeks, Tarragon-White Wine Cream Sauce. available as single entree option only
~ Desserts ~ Choose one
Paris Brest Vanilla Bavarian Cream in a Pastry Ring with Marinated Strawberries and Fresh Fruit Sauce	Cranberry Almond Bread Pudding with Bananas Foster Sauce
Profiteroles Vanilla Ice Cream between Sugar Coated Italian Pastry Cookies, Chocolate Brandy Sauce, Topped with Almonds	Crepes Broussard with Creole Cream Cheese, Brandied Pecans and Strawbery Kir Sauce Flamb� Presentation
Bananas Foster Bananas saut�ed in Bacardi Rum, Brown Sugar and Butter then Flamed Tableside, served over Vanilla Ice Cream
Assorted Water Available by Liter
Evian Water $9.50	Gerolsteiner Water $10.00
Above prices do not include 9.75% tax and 20% gratuity. Meal includes one appetizer or soup, one salad, one entree served with fresh vegetables and starch, hot French bread and butter, one dessert and coffee or iced tea.