King’s Luncheon 2019-11-20T14:57:34+00:00

Project Description

King’s Luncheon

Pre-select One

Shrimp & Goat Cheese Crêpes

New Orleans Seafood Gumbo

Turtle Soup au Sherry

Shrimp Remoulade

Andouille & Chicken Jambalaya Risotto

Creole Tomato Bisque & Goat Cheese Cream

Wild Mushroom Vol-au-vent

Pre-select One

Romaine Salad
Tossed in our house-made Bleu cheese dressing, with shaved red onion and herb croutons

Muriel’s Salad
Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion and Manchego cheese

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

Pre-select TWO if your group is UNDER 60 Guests
Pre-select ONE if your group is OVER 60 Guests

Shrimp and Grits
Sautéed Louisiana shrimp served over stone ground grits with creole shrimp bisque and green tomato relish

Pecan Crusted Puppy Drum
Served with oven roasted pecan and crab meat relish, topped with a 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 verts, topped with Bérnaise sauce

Grilled Shrimp (or Chicken) Salad
Mixed baby greens placed around citrus cous cous with cucumber and roasted red bell pepper

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

Pre-select One

Pain Perdu Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Crème Brûlée
Rich custard with a caramelized sugar crust

Strawberry Shortcake
Sweet Louisiana strawberries and a southern biscuit pastry

Flourless Chocolate Cake
With a crème anglaise and raspberry coulis


All prices are per person plus tax (10.995%) and gratuity (20%).
All major credit cards are accepted. Dress code is business casual. Jackets and ties are not required. Items and pricing are subject to change.

Contact our Events Office at (504)568-1955.