Reception Menus

Cold Seafood Station
Marinated Crab Claws with Olive Oil and Shallots in Coquille Shells
Taste of New Orleans
Chicken and Andouille Gumbo with Rice	Cajun Pasta with Tasso, Shallots, Parmesan, and Cream
Cheese and Fruit Station
Imported and Domestic Cheese Tray Boursin, Brie, Blue, Smoked Cheddar, Pepper Jack with Fresh Fruit and Seasoned Croutons
RECEPTION MENU
Let us customize your menu to fit your budget as well as your needs. Please contact us; we would be happy to put together a proposal. Most of the following are available in increments of 25 each
Please Contact us for Pricing
Additional items may be added individually from our reception menu. OPEN BAR SERVICE REQUIRED
Dessert Station
Broussard Style Bread Pudding With Bananas Foster Sauce
~ Cold Hors d'Oeuvres ~
Choux Puffs Light Pastry Puffs Filled with Boursin Cream or Fresh Vegetable Salad	Mini Muffaletta Wraps with Genoa Salami, Smoked Ham, Provolone, and House made Olive Salad
Parma Ham and Asparagus Rolls Italian Cured Ham wrapped around Garden Fresh Asparagus on German Rye	Crabmeat Ravigote Sweet Bayou Crabmeat with a Light Mayonnaise Based Sauce on Endive Leaf
Domestic & Imported Cheese Tray Boursin, Brie, Blue, Smoked Cheddar, Pepper Jack with Fresh Fruit and Seasoned Croutons	Shrimp Remoulade in Capella Shells Bayou Shrimp in White and Red Remoulade Sauce
Spicy Andouille Sausage With Tomato Relish on Smoked Cheddar Triangles	Salmon Tartar With Capers and a Creole Mustard Sauce in Egg Halves
~ Hot Hors d'Oeuvres ~
Marinated Fried Catfish Bits with Tartar Sauce Crispy Fried with Buttermilk Served with Caper Tartar Sauce	Duck Spring Rolls Duck Breast and Vegetables Wrapped in Rice Paper with Honey Lavendar Sauce
Mini Crab or Crawfish Cakes Bayou Lump Crabmeat or Louisiana Crawfish with Roasted Shallot Tartar Sauce	Oysters Rockefeller or Bienville Flash Fried in Garlic Bread Crumbs with a Lemon Butter Sauce
Marinated Fried Louisiana Shrimp With Caper Mayonnaise Remoulade
~ Buffet Items ~
Breast of Chicken With Sauteed Mushrooms and Green Peppercorn Sauce	Spinach and Shrimp Stuffed Drum On a Creole (Local Vegetables with Tomato Base) Sauce
Pork Medallion On Fried Eggplant Complemented by a Port Wine Sauce	Grilled New Zealand Lamb Chops With Garlic Rosemary Demi-Glace
Gulf Fish Dore With Crabmeat, Shrimp and Oyster Mushroom Cream Sauce	Veal Medallion with Artichoke Marcus Grilled Tournedos of Veal with Oyster Mushrooms, Artichoke Bottoms, and Burgundy Demi-Glace
Mini Crab or Crawfish Cakes Bayou Lump Crabmeat or Louisiana Crawfish with Roasted Shallot Tartar Sauce	Cajun Pasta With Tasso, Shallots, Parmesan, and Cream
Chicken and Andouille Gumbo Served with Rice	Caesar Salad Romaine Lettuce Tossed with Classic Caesar Dressing and Housemade Crouton
Melange of Vegetables a la Jardiniere Mixed Arrangement of Yellow Squash, Onions, and Zucchini	New Potatoes Sauteed in Parsley and Sea Salt
~ Seafood Stuffed Pirogue ~ Served with the appropriate assorted sauces
Chilled Gulf Shrimp Peeled, Ready to eat 20-25 Count Fresh Shrimp	Raw Louisiana Oysters on the Half Shell
Marinated Crab Claws with Olive Oil and Shallots in Coquille Shells
~ Carving Stations ~ Served with appropriate condiments, sauces and rolls
Roasted Beef Sirloin	Roasted Pork Loin
Roasted Breast of Turkey	Boneless Baked Ham
~ Dessert Presentation ~
Cranberry Almond Bread Pudding With Bananas Foster Sauce	Bananas Foster Flambe Bananas saut�ed in Bacardi Rum, Brown Sugar and Butter then Flamed Tableside, served over Vanilla Ice Cream
Crepes Broussard's Flambe Hand Rolled Crepes saut�ed in Fresh Strawberries then Flamed in Kirschwasser Liqueor	Assorted French Pastries Eclair, Napoleon, Seasonal Tarts, etc.
LUNCHEON MENU
Includes choices of soup or salad, one entree with fresh vegetables and starch, one dessert, hot French Bread and butter and coffee
~Appetizers~ Choose one:
Potage Broussard Creole Gumbo Shrimp, Corn and Sweet Potato Bisque or Salad Maisonette with Honey Vinaigrette
~Entrees~ Choose one:
Veal Scaloppini Marcus Saut�ed Scaloppini of Veal, Topped with Mushrooms, Artichoke and Shallots Beurre Blanc	Veal Noisette Acadian Crabmeat or Crawfish with Port Demi-Glace
Salmon De La Salle Braised with Zesty Stuffing of Spinach and Shrimp Topped with a Dill Cream Sauce	Gulf Fish Dore Over Crabmeat, Shrimp and Oyster Mushroom Etouffee
Breast of Chicken Charlotte Stuffed with Andouille and Spinach on Tomato Caper Sauce	Vegetarian Pasta Penne Pasta with Fresh Basil, Tomato, Garlic and Seasonal Vegetables in a Cream Sauce
~Desserts~ Choose one:
Bread Pudding with Bananas Foster Sauce	Profiterole with Chocolate Sauce
Bananas Foster	Crepes Broussard
New Orleans Coffee with Chicory
Above items do not include 9.75% tax and 20% gratuity.