BUFFET HOR'S D'OUEVRES SELECTIONS

» The following menu uses a combination of your choices from each of the four categories to provide a per person price.
» Prices include set up & breakdown, tables & chairs, linens, coffee & tea, sweet or unsweetened tea, Service & clean-up.

$32 Menu

1 Category A

2 Category B

3 Category C

2 Category D

 

$37 Menu

2 Category A

3 Category B

2 Category C

2 Category D

 

$42 Menu

3 Category A

3 Category B

2 Category C

2 Category D

 

All Food & Beverage subject to 9% Tax and 20% service charge

Category A

Herb Encrusted Beef Tenderloin Sandwiches

Your choice of Parker House or Wheat Roll

With Horseradish Cream, Tarragon Aioli or Honey BBQ

 

Grilled New Zealand Lamb Chops

With Rosemary-Shallot Butter

  

Gulf Shrimp Cocktail

Chilled with Creole Cocktail Sauce

  

Assorted Sushi & Sashimi

With wasabi, lite soy, and fresh ginger 

 

Grilled Texas Quail Breast

with aged balsamic reduction

 

 Baked Gulf Oysters Bienville

Served with mushrooms, parmesan, bacon and béchamel

 

Tasmanian Sweet Crab Salad

 

Lobster Fritter

With Honey-soy mustard

 

Seared Alaskian Halibut

Served with tarragon butter emulsion and sweet corn relish

Category B


Roasted Steamship Round with Chef Carver

Your choice of Parker House or Wheat Roll

With Horseradish Cream, Tarragon Aioli or Honey BBQ

(suggested for 150 guest minimum)

 

Gulf Shrimp & Delta Grits

With Holy Trinity, Worcestershire Cream, and pepper jack grits

 

Southern Fried Chicken Tenderloins

Served with Honey Mustard or Buttermilk Ranch

 

Pork Tenderloin

On Sweet Potato Biscuit with Creole Honey Mustard

 

Smoked Turkey Breast Sandwiches

With Parker House Rolls with Citrus Cranberry Jam

 

Petite Crab Cakes

With old bay remoulade

 

Sea Scallops wrapped in Bacon

With Maple Glaze

 

Wild Caught Atlantic Salmon

Served with Teriyaji Glaze and cucumber glaze

 

Fried Gulf Oysters

Served with Remoulade sauce and fresh lemon

Category C


Crawfish and Corn Dip

 

Butterbean Hummus

 

Seafood Ceviche in Asian Spoon

With Citrus, Shallot, Cilantro, and Avocado

 

Fried Delta Catfish

With Comeback Sauce

 

Curried Chicken Salad

With Assorted Crackers

 

Cheese and Fruit Display

Seasonal Berries, Melons, Pineapple and Grapes paired with Maytag Bleu, Chevre, Boursin, and Cheddar with Assorted Crackers.

You have the option to add a Chocolate Fondue Fountain with Strawberries,

Marshmallows & Bananas

(Add $2 per person extra)

 

Antipasto Platters

Italian Cured Meats with Roasted Sweet Peppers, Marinated Artichokes,

Greek Olives, Cornichons & Crostinis

 

Assorted Tea Sandwiches

(Choose Three)

Natchez Style Tomato, Pimento Cheese, Chicken Salad,

Egg Salad, or Cucumber-Dill

 

Assorted Dessert Platters

 A collection of our favorite desserts appropriate for the season or occasion.

Category D

Spinach& Artichoke Dip

With tortilla chips

 

Swedish Style Meatballs

 

Shrimp & Andouille Brochettes

 

Asparagus-Parmesan Crisps

Cream cheese & Asparagus Puree

 

Tomato-Basil Bruschetta

Toasted Crostini, Shallot, Balsamic, and Parmesan

 

Mediterranean Orzo Pasta Salad

Greek Olives, Red Peppers, Pesto, Feta Cheese & Red Onion

 

Grilled Seasonal Vegetable Platter

Marinated with Garlic Rosemary Oil

 

Gulf Crab Stuffed Mushrooms

Parmesan, Buttered Bread Crumbs, and Fresh Herbs

 

Chicken & Pineapple Kabobs

BBQ Plum Glaze

 

Asian Vegetable Spring Rolls

Sweet & Sour Dipping Sauce

 

Tex-Mex Platter

Seasoned Ground Sirloin, Shredded Lettuce, Pico De Gallo,

Sour Cream, Black Beans, and Monterry Jack Cheese

with Tortilla Chips

 

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