Project Description

King’s Luncheon

APPETIZER

Select One

Shrimp & Goat Cheese Crêpes

New Orleans Seafood Gumbo

Turtle Soup au Sherry

Andouille & Chicken Jambalaya Risotto

Creole Tomato Bisque & Goat Cheese Cream

Wild Mushroom Vol-au-vent

 

SALAD
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Romaine Salad
Tossed with our bleu cheese dressing, with shaved red onions & herb croutons

Muriel’s Salad
Crisp romaine lettuce with shaved red onion and a goat cheese medallion, tossed with a basil sun-dried tomato vinaigrette

Spinach Salad
Spinach tossed in a warm apple-smoked bacon vinaigrette; with spiced pecans, shaved sweet onion and feta cheese

 

ENTREE
Select One Item, or Select Two if Your Group is Under 60 Guests

Shrimp and Grits
Sauteed Louisiana shrimp, stone ground grits, creole shrimp bisque and green tomato relish

Pecan Crusted Puppy Drum
Served with oven roasted pecan and crabmeat relish, topped with lemon-butter sauce

Pan Seared Chicken Breast
With pecan popcorn rice and haricots verts; finished with a natural thyme reduction sauce

Wood Grilled Petite Filet and Louisiana Gulf Shrimp
With mashed potatoes and haricots vert, topped with Bernaise sauce

Grilled Shrimp (or Chicken) Salad
Mixed baby greens tossed with roasted bell pepper, Israeli cous cous citrus and chipotle dressing

Wood Grilled Pork Chop
Topped with a Louisiana sugar cane apple glaze, served with pecan glazed sweet potatoes and southern style greens

 

DESSERT
Select one

Pain Perdu Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Crème Brulee
Rich custard with a caramelized sugar crust

Strawberry Shortcake
Sweet Louisiana strawberries and a southern biscuit pastry

Chocolate Angel Food Cake
With a chocolate mint drizzle served with berries

Coffee

 

All prices are per person plus tax (9.75%) and gratuity (20%)
All major credit cards are accepted. Dress code is business casual or smart casual, jackets and ties are not required
Items and prices are subject to change