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Christmas Banquet Menu 2012

Posted on: December 4, 2012 | Posted in: Seasonal Events

Christmas Menu

  Appetizer (choose one) 

Gulf Shrimp marinated in our red and white remoulade sauces served with celery root apple salad

 

Corn, Shrimp, & Sweet Potato Bisque

Served Cappuccino style

 

Maytag Blue Cheese Salad

Mixed garden greens, crushed pecans, dried cranberries, and sweet 6 month aged balsamic dressing

 


 

Entrée (choose one)  Chicken Breast Farci with Black Forest Ham & Provolone Cordon Bleu           $35.00

Sauteed mushrooms and leeks with a beurre blanc sauce

 

                                               Caraway Ancho Rubbed Pork Medallion                                             $38.00

Berkshire, grilled with calvados flamed apples smoked red pepper sauce and Louisiana molasses with horseradish-mustard sauce

 

Wild Gulf Shrimp Herbsaint                                                         $40.00

Jumbo Gulf shrimp in a sauté of Creole tomatoes, leeks, fennel, shallots and garlic, finished with cilantro Herbsaint cream

 

                                                                Sautéed American Redfish Vera Cruz                                             $39.00

Pan roasted fillet of redfish with a rough cut heirloom tomato caper crabmeat and torn basil Vera Cruz-fresh citrus sauce

 

       Sautéed Line -Caught Pecan Crusted Drum                                 $37.00

Drum fillet crusted in Louisiana pecans with local crawfish tail meat in a tamari soy butter cream sauce

 

                                                     Two 4 oz. Beef Filets Madagascar                                                   $48.00

Two 4 oz. filets of beef with caramelized onions, mushrooms, green pepper corn sauce and tomato relish

 

 Louisiana Duet                                                            $42.00

4 oz. veal fillet with caramelized onions, mushrooms, green pepper corn sauce, and tomato relish. Accompanied by a crown of two grilled Louisiana shrimp on a bed of crawfish etouffée. Complemented with mustard caper sauce

 


 

Dessert (choose one)                         

Diplomat Cranberry Almond Bread Pudding

Served with cane sugar rum sauce

 

Profiterole

Vanilla ice cream between sugar-coated Italian pastry cookies, topped with chocolate brandy sauce and almonds

 

Sarotti Flourless Chocolate Pava Mousse

Kirsch marinated cherries and Grand Marnier raspberry sauce

 

Coffee

 

 

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