Project Description
Royal Brunch
APPETIZER OR SALAD
Pre-select One
Shrimp & Goat Cheese Crêpes
Shrimp Remoulade
New Orleans Seafood Gumbo
Turtle Soup au Sherry
Andouille & Chicken Jambalaya Risotto
Creole Tomato Bisque & Goat Cheese Cream
Wild Mushroom Vol-au-vent
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 pomegranate vinaigrette, with shaved red 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
ENTRÉE COURSE
Pre-select TWO if your group us UNDER 60 guests
Pre-select ONE if your group is OVER 60 guests
Muriel’s Eggs Benedict
House baked buttermilk biscuit with thinly sliced Chisesi ham and poached eggs, topped with chive Hollandaise and served with grilled asparagus and a Parmesan broiled tomato
Eggs Sardou
Artichoke cake topped with poached eggs and Herbsaint Sardou sauce, finished with Hollandaise sauce
Pecan Crusted Puppy Drum
Served with oven roasted pecan and crab meat relish, topped with a lemon-butter sauce
Shrimp and Grits
Sautéed Louisiana shrimp served over stone ground grits, with creole shrimp bisque and green tomato relish
Stuffed Mirliton
With shrimp and andouille sausage stuffing, topped with a Creole tomato sauce
Pan Seared Chicken Breast
With pecan popcorn rice and haricots verts, finished with a natural thyme reduction sauce
Wood Grilled Pork Chop
Topped with sugar cane apple glaze and served with candied pecan mashed sweet potatoes and southern-style greens
DESSERT
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
Coffee
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.