Project Description
Royal Brunch
APPETIZER OR SALAD
Pre-select One
Shrimp & Goat Cheese Crêpes
Boudin Egg Roll
New Orleans Seafood Gumbo
Turtle Soup au Sherry
Onion and Leek Tart
Jumbo Lump Crab Cake
Grilled Asparagus (gf)
Wedge Salad (gf)
Iceberg lettuce topped with a creamy creole dressing, grape tomato, red onion and crumbled blue cheese
Muriel’s Salad (gf)
Mixed baby greens tossed in pomegranate vinaigrette, with shaved red onion and Manchego cheese
Spinach Salad
Fresh spinach tossed in a warm apple-smoked bacon vinaigrette with shaved sweet onion and feta cheese
ENTRÉE COURSE
Pre-select TWO if your group us UNDER 60 guests
Pre-select ONE if your group is OVER 60 guests
Wood Grilled Petite Filet with Gulf Shrimp (gf)
Served with mashed potatoes and haricots verts, topped with bearnaise sauce
Soiree Salad
Select any salad above and add either grilled shrimp or sliced chicken breast
Pecan Crusted Puppy Drum
Served with oven roasted pecan and crab meat relish, topped with a lemon-butter sauce
Shrimp and Grits (gf)
Slow cooked parmesan stone ground grits topped with sautéed Louisiana Gulf shrimp, smoked tomato butter and crispy garlic
Pesto Linguine
Sauteed asparagus, grape tomato, arugula, red onion, roasted bell pepper and sweet corn, tossed with linguine and pesto
Pan Seared Chicken Breast (gf)
House brined, with buttermilk mashed potatoes, sauteed kale and a Steen’s Cane Syrup glaze
Wood Grilled Pork Chop (gf)
Single cut chop served with andouille potato hash, smoked corn cream and haricots verts
DESSERT
Pre-select One
Pain Perdu Bread Pudding
With candied pecans and rum sauce
Vanilla Bean Crème Brûlée (gf)
Rich custard with a caramelized sugar crust
Flourless Chocolate Cake (gf)
With a crème anglaise and raspberry coulis
Trio of Mini Desserts
choose three: cheesecake with seasonal fruit, pecan tartlets, lemon tartlets, chocolate truffles, chocolate mousse cups
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.