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HORS D'OEUVRES
Hors d’oeuvres are white glove waiter passed on fully garnished silver trays

Crudité
Fresh Garden Vegetables served with an Herb Jalapeño Dip

Red Pepper Triangles
Roasted Red Pepper on Triangle Toasts

Artichoke
Artichoke Hearts with Mimosa and Caviar

Crab Cakes
King Crab, Herbs and Bourbon lightly fried accompanied with 'New Orleans' Sauce

Warm Mushroom Pastries
A Woodsy 'duxelles' is prepared with Tawny Port wrapped in pastry and baked until golden

Andouille
Smoked Pork Sausage seared with Brandy served on a bed of Black Olives


THE BUFFET

Grilled Vegetables
Fresh Market Vegetables seared over hot coals marinated and served cold

Potato Aïoli Salad
New Potatoes tossed with Virgin Olive Oil and roasted Garlic

Cedar Salmon
Atlantic Salmon tied to a Cedar Plank, roasted with Rosemary Thyme and
served with Wild Turkey Mayonnaise

Blackened Chicken Jambalaya
Creole Rice with Blackened Chicken and Andouille Sausage

The Bread Basket
Baguette, rye, pumpernickel, corn breads, sweet butter and red pepper butter

Pecan Pie
A southern favourite served with Bourbon Cream

Fruit Platter
Fresh Seasonal Whole and cut Fruits and Berries

Coffee and Tea


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