Buffet

Tuesday, March 7, 2017

Executive Chef: Samantha Summers

Executive Chef: Kerry Ford

Service Style: Buffet

Soups

Butternut Squash

Chicken Cavatelli

Salads

Grilled Peach and Frisee with Roased Cashews, and Lemon Vinaigrette

Muffuletta Pasta Salad

Entrees

Beef Brisket with Fig Barbeque

Sautéed Shrimp with Lemon Garlic Butter Sauce

Apple Cider Braised Pork Coppa with Cider Gravy

Grilled Chicken with Ponzu

Sides

Maple Glazed Baby Carrots

Roasted Ratatouille

Bacon Wrapped Green Beans

Starches

Garlic Duchess Potatoes

Pesto Penne

Israeli Couscous with Tomato and Basil

Desserts

Banana Raisin Bread Pudding with Rum Sauce

Creole Cream Cheese Cake with Strawberry Topping

Hazelnut Brownie with White Chocolate Ganache

A la Carte

Thursday, March 9, 2017

Co- Executive Chef: Katrina Lair

Co- Executive Chef: Austin Babineaux

Co- Executive Chef: Nicholas Lafont

Service Style: Ala Carte

1st Course

Soup

Creamy Cauliflower Soup, Crispy Pancetta and Gremolata, Parmesan Crisp

2nd Course

Salad

Crawfish Boil En Glee, Grilled Corn Vinaigrette, Micro Greens

3rd Course Entrée Selection

Fish

Pan Seared Scallops, Onion Marmalade, Blood Orange Gastrique, Sweet Potato Puree, Cream Spinach

Pork

Slow Braised Coppa Cut Pork, Sauce Jus, Puree de Pomme, Glazed Carrots

Duck

Sugar and Spiced Duck, Mayhaw Sauce, White Corn Polenta, Sautéed Kale with Mushrooms

Beef

Pan Seared Tournedos, Four Peppercorn Sauce, Potato Dauphinoise, Sauteed Asparagus

4th Course

Dessert

Poached Pear Clafoutis, White Wine Reduction, Creole Cream Cheese Ice Cream

A la Carte

Tuesday, March 14, 2017

Co- Executive Chef: Shelbi Booth

Co- Executive Chef: Patricia Williams

Service Style: Ala Carte

1st Course

Appetizer

Guacamole Crostini with Shrimp Salad

2nd Course

Salad

Charred Caesar Salad

3rd Course Entrée Selection

Fish

Grilled Salmon Steak, Lime Vinaigrette, Seasoned Rice, and Mango Salsa

Chicken

Sautéed Chicken Breast, White Wine Reduction, Pasta with Tomatoes, Artichokes and Castelvetrano Olives

Pork

Smothered Boneless Pork Chops, Sautéed Potatoes, and Green Beans with Toasted Almonds

Beef

Braised Short Rib, Red Wine Reduction, Cauliflower Puree and Broccolini

4th Course

Dessert

Fried Beignets, Vanilla Anglaise, Macerated Strawberries, Powdered Sugar

A la Carte

Thursday, March 16, 2017

Co- Executive Chef: Skiye Brant

Co- Executive Chef: Brittany Leagan

Service Style: Ala Carte

1st Course

Soup

Roasted Mushroom Soup Garnished with Fried Mushroom Strips

2nd Course

Salad

Spring Salad with Pomegranate Seeds, Feta, Roasted Pecans, Pickled Red Onion with Pomegranate Vinaigrette

3rd Course Entrée Selection

Fish

Grilled Redfish with Compound Butter, Sweet Potato Polenta and Roasted Cauliflower

Lamb

Roasted Herb Crusted Rack of Lamb, Four Peppercorn Sauce, Scalloped Potatoes and Wilted Swiss Chard

Duck

Seared Duck, Sauce Bigarade, Sweet Potato Polenta with Roasted Cauliflower

Beef

Braised Wagyu Chuck Roast, Garlic Sauce, Sautéed Rice and Maple Glazed Carrots

4th Course

Dessert

Poached Apple served over Whiskey Ice Cream and a Sugar Cookie

Russian

Wednesday, March 22, 2017

Thursday, March 23,2017

Co- Executive Chef: Angelle Hebert

Co- Executive Chef: Briaunna Dent

Service Style: Russian/ Banquet

Hors d’oeuvre

Shrimp Canape with Mint and Tarragon Spread

Potage

Leek and Parsnip with Chives and Lardons

Salade

Endive with Champagne Gele, Garlic Orange Vinaigrette and Toasted Almond Slivers

Poisson

Oyster Veloute with Tomato Drizzle

Sorbet

Honeydew and Mint

Viande

Braised Pork with Bordelaise and Bok Choy

Dessert

Chocolate Raspberry Mousse Bomb

Buffet

Tuesday, March 28, 2017

Executive Chef: Meifung Liu

Executive Chef: Hunter Trahan

Service Style: Buffet

Soups

Asparagus with Smoked Crème Fraiche

Minestrone with Ditali Pasta

Salads

Spinach and Kale with Warm Bacon Vinaigrette

Soba Noodle with Miso Vinaigrette

Entrees

Cajun Shrimp with Tomato Sauce

Roasted Chicken with Balsamic Reduction and Cranberries

Braised Brisket

Roasted Leg of Lamb

Starches

Mascarpone Grits

Roasted Garlic Mashed Potatoes

Arancini Risotto, Pesto, Mozzarella

Desserts

Macarons, Dark Chocolate Mocha, Strawberry, and Early Grey

Black Forest Petit Four

Fruit Tart

A la Carte

Thursday, March 30, 2017

Co- Executive Chef: Adam Supplee

Co- Executive Chef: Blake Wilson

Co- Executive Chef: Jaylen David

Service Style: Ala Carte

1st Course

Soup

Roasted Red Pepper with a Parmesan Foam and a Pesto Crostata

2nd Course

Salad

Ponchatoula Strawberry Vinaigrette over Spinach with Sugar Pecans, Goat Cheese, and Mascaraed Strawberries and Frisee

3rd Course Entrée Selection

Fish

Seared Halibut with a Shelfish Cream Sauce, Herbed rice and Green Beans, and Charred Tomatoes

Pork

Stuffed Grilled Pork Chops with an Apple Gastrique, with Roasted Fingerling Potatoes and Fennel

Lamb

Roasted Lamb with a Mint Chimichurri with Roasted Garlic and Celric Puree, Fried Japanese Eggplant, and Fried Shallots

Beef

Seared Beef Medallions with a Smoked Onion Soubise, Purple Cauliflower Puree, and Sautéed Brown Butter Spinach topped with a Blue Cheese Toasted Pecan and Shallot Crumble

4th Course

Dessert

Crepe Suzette with a Dark Chocolate Ice Cream topped with Candied Orange Zest

A la Carte

Tuesday, April 4, 2017

Co- Executive Chef: Kelci Martinez

Co- Executive Chef: Lauren Dupre

Service Style: Ala Carte

1st Course

Appetizer

Eggplant Parmesan

2nd Course

Salad

Broccoli Chop Salad

3rd Course Entrée Selection

Fish

Crawfish Maque Choux over Herb Rice

Chicken

Roasted Airline Chicken breast, Romesco Sauce, Lemon Herb Orzo and Grilled Asparagus

Lamb

Grilled Lamb Chop, Red Wine Demi, Sweet Potato and Carrot Puree and Napa Cabbage Slaw

Beef

Chop-Steak, Onion Gravey, Horseradish Duchesse Potatoes and Sweet Peas with Prosciutto

4th Course

Dessert

Blood Orange Tart in a Chocolate Graham Cracker Crust, Sugared Blackberries, Candied Orange Peel, and Blackberry Couils

A la Carte

Thursday, April 6, 2017

Co- Executive Chef: Sierra Wilson

Co- Executive Chef: AbigailBilliot

Service Style: Ala Carte

1st Course

Soup

Leek and Spinach Soup with a Fried Oyser

2nd Course

Salad

Spinach with a White Balsamic Vinaigrette

3rd Course Entrée Selection

Fish

Pan Roasted Snapper with Sauteed Shrimp, Herbed Butter Sauce, Zesty Lemon Rice with Grilled Asparagus

Chicken

Braised Chicken Leg Quarter, Chicken Au Jus, Savory Polenta with a Vegetable Sauté

Lamb

Grilled Lamb Chop, Basil Mint Pesto Sauce, Mint Quinoa with Marinated Cherry Tomatoes

Pork

Pork Medallion, Onion Gravy, Chive and Garlic Mashed Potatoes with Roasted Brussel Sprouts

4th Course

Dessert

Miniature Key Lime Pies

Russian

Wednesday, April 26, 2017

Thursday, April 27,2017

Co- Executive Chef: Sarah Schumacher

Co- Executive Chef: Luther Hunter

Service Style: Russian/ Banquet

Hors d’oeuvre

Stuffed Mushroom Caps

Potage

Fresh Spring Pea Pure with Mint

Salade

Spring Herb Salad with Truffle Vinaigrette

Poisson

Red Snapper enPappliote with Carrots, Bell Pepper, and Fennel

Sorbet

Lemon Rosemary

Viande

Grilled Pork Tenderloin, with Savory Dumpling

Dessert

Strawberry Napoleon