Fruit Plate Served with Seasonal Fresh Fruits and Yogurt Dip

Brunch Menus

Menu Proposal #1:

Fruit Plate served with Seasonal Fresh Fruits and Yogurt Dip

Eggs Benedict (or Eggs Sardou) with Hollandaise Sauce

Apple Smoked Bacon, Potatoes O’Brien

Chocolate Dipped Strawberries

Bread Basket with Assorted mini croissants,

Blueberry muffins and buttermilk biscuits

Jams and butter

Coffee, Orange Juice, Cranberry Juice

$25.00 per person buffet/ $30.00 per person plated

Menu Proposal #2

Fruit Plate served with Seasonal Fresh Fruits and Yogurt Dip

Traditional New Orleans Grillades with Jalapeno Cheese Grits (not too spicy!)

Brabant Potatoes, with Sautéed Peppers, Onions and Mushrooms

Bread Basket with Assorted mini croissants,

Blueberry muffins and buttermilk biscuits

Jams and butter

Coffee, Orange Juice, Cranberry Juice

$22.00 per person buffet/$26.00 per person plated

Menu Proposal #3:

Fruit Plate Served with Seasonal Fresh Fruits and Yogurt Dip

Creole Scrambled Eggs

Applewood Smoked Bacon

Brabant Potatoes with Sautéed Onions, Peppers and Mushrooms

Biscuits

Assorted Jam and Preserves, Butter

Coffee, Orange Juice, Cranberry Juice

$18.00 per person buffet/$24.00 per person plated

Menu Proposal #4:

Smoked Atlantic Salmon on Chive Buttermilk Blini with Dill Crème Fraiche,

Micro Green Salad, Tomato Caper Relish

Grillade Soup with Smoked Cheddar Grit Dumplings

Crab & Artichoke Cake with Poached Egg, Sauce Creolaise and

Ham Hock Potato Hash with Poached Egg, Sauce Choron

Croissants

Southern Comfort Roasted Pears with Maytag Blue Cheese, Candied Pecans

and Gingered Shortbread

$55.00 per person

Menu Proposal #5:

Baby Arugula & Portabello Confit Salad with Crispy Bacon, Parmesan Reggiano & Balsamic Vinaigrette Dressing

Beef Short Rib Stew, Grillade Style with Wild Mushroom Truffle Grits

Poached Eggs on Sweet Potato Duck Confit Hash with Creole Mustard Hollandaise

(cooked to order by Chef @ $150.00)

Grand Marnier French Toast Casserole

Poached Asparagus with French Ravigote

Caramelized Rosemary Pears

White Chocolate & Egg Nog Bread Pudding with Praline Sauce

Coffee, Orange Juice, Cranberry Juice

$65.00 per person

Menu Proposal #6

Hors d’Ouevres set out as guests arrive:

Shrimp Mirliton & Sweet Corn Stuffed Oysters

She-Crab Soup with Sherry

Baby Arugula & Portabello Confit Salad with Crispy Bacon, Parmesan Reggiano and Balsamic Vinaigrette Dressing

Poached Farm Eggs on Sweet Potato Duck Confit Hash with Creole Mustard Hollandaise

Poached Asparagus with French Ravigote

Grilled Fruit Skewers with Elderflower Crème Anglaise Drizzle

Coffee, Orange Juice, Cranberry Juice

$72.00 per person

Additional menu ideas:

Spinach Salad with Candied Pecans, Pomegranate Seeds & Balsamic Vinaigrette Dressing

Egg Nog French Toast with Ligonberries

Grand Marnier French Toast Casserole

Asparagus & Spinach French Toast with Fontina Cheese

Asparagus Fontina Tart

Asparagus, Ham & Fontina Bread Pudding

Brie & Chutney Crepes

Caramelized Rosemary Pears

Blue Cheese & Toasted Pecans in Phyllo

Applewood Smoked Bacon & Caramelized Onion Tarts

Grilled Fruit Skewers with Yogurt Dipping Sauce

Crepe Station (made to Order)

Omelet Station (made to Order)

Grand Marnier French Toast Skewers with Maple Syrup Dipping Sauce

Spinach Salad with Spiced Pecans, Mandarain Oranges, Spiral Carrots, Shaved Purple Onion & Lemon-Poppyseed Dressing

Bloody Mary Bar

Brandy Milk Punch

Mimosas

“Bubbly Bar” with choices (Kir Royale, Mimosa, Poinsettia, Elderflower infused, etc.)

P. O. Box 977

Saint Francisville, LA 70775

225-784-0535

, www.heirloomcuisine.com