Sample Menu #1
Appetizer/Hors D' Oeuvres
Jumbo Lump Crab Cakes - Fresh Jumbo Lump Crab Crakes lightly breaded and pan seared. Accompanied by Simple Green Salad and drizzled with Red Pepper Coulis.
Salad
Baby Spinach and Warm Bacon Salad - Crisp Baby Spinach, Blue Cheese, Marinated Red Onions, and Bacon Vinaigrette
Entrée
Chateaux Briande - Choice Beef Tenderloin rubbed with Herbs and Roasted to perfection. Served with Potatoes
Au Gratin and Sauteed French Beans. Topped with Bordeaux Demi Glace.
Dessert
Crème Brulee - Vanilla Bean Custard sprinkled with Turbinado Sugar and Torched to Crispy Perfection
Sample Menu #2
Appetizer/Hors D' Oeuvres
Creole Prawns - Jumbo Prawns sauteed in Garlic and Wine and Served with a Cajun Style Sofrito Tomato Sauce. Accompanied by Creamy Jalapeno Polenta.
Salad
Iceburg Wedge - Crisp Iceberg Lettuce Wedge smothered
in Bleu Cheese Dressing and topped with Bleu Cheese Crumbles, Bacon, Tomatoes, and Scallions
Entrée
Bacon Wrapped Pork Loin - Choice Pork Loin rubbed with spicy Dijon and rosemary and wrapped in smoked bacon then pan seared and roasted. Served with Sweet Potato Hash and Sage Jus
Dessert
Bailey’s Irish Cream Bread Pudding - Bread Pudding made with Bailey’s Irish Cream and Covered in Caramel and Bourbon Sauce. Served with Vanilla Ice Cream