Project Description

Royal Brunch

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

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

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.