HORS D’OEUVRES
Hors d’oeuvres are white glove waiter passed on fully garnished silver trays
Crudite
Fresh Garden Vegetables served with an Herb Jalapeno 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 Aioli 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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