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