Crudité
Fresh Garden Vegetables served with an Herb Jalapeño Dip
Red
Pepper Triangles
Roasted Red Pepper on Triangle Toasts
Artichoke
Artichoke Hearts with Mimosa and Caviar
Crab
Cakes
King Crab, Herbs and Bourbon lightly fried accompanied with 'New Orleans' Sauce
Warm
Mushroom Pastries
A Woodsy 'duxelles' is prepared with Tawny Port wrapped in pastry and baked
until golden
Andouille
Smoked Pork Sausage seared with Brandy served on a bed of Black Olives
THE BUFFET
Grilled
Vegetables
Fresh Market Vegetables seared over hot coals marinated and served cold
Potato
Aïoli Salad
New Potatoes tossed with Virgin Olive Oil and roasted Garlic
Cedar
Salmon
Atlantic Salmon tied to a Cedar Plank, roasted with Rosemary Thyme and
served with Wild Turkey Mayonnaise
Blackened
Chicken Jambalaya
Creole Rice with Blackened Chicken and Andouille Sausage
The
Bread Basket
Baguette, rye, pumpernickel, corn breads, sweet butter and red pepper butter
Pecan
Pie
A southern favourite served with Bourbon Cream
Fruit
Platter
Fresh Seasonal Whole and cut Fruits and Berries
Coffee
and Tea
PRINT THIS PAGE
