Mardi Gras Casino Night Menu

Stationary Hors D'Oeuvres

A Presentation of Artisan Cheese and Fresh Fruit to Include: Soft Provolone, Aged Wisconsin Cheddar, Double Cream Brie, Seedless Red Grapes, Fresh Strawberries, Smoked Almonds, and English Table Water Crackers

Grilled Petite Beef and Veal Meatballs

Served with a Classic French Bordelaise Sauce

Butler Passed Hors D'Oeuvres

Truflled Portobello Mushroom Tarts, Polenta Crusted Artichoke Hearts with Chevre Blackened Chicken Brochettes, Flash Fried Bread of Chicken with Apricot Mustard

Grazing Through the Ballroom

Whiskey Rubbed Pulled Pork Shoulder, Prepared with Whiskey and Bouton Blanc BBQ Sauce, Oil and Vinegar Celery Slaw "Finely Diced," Classic Corn Souffle, Dusty Silver Dollar Yeast Rolls.

A Mediterranean Station

Lobster Tortellini, Served in a Traditional Bechamel with Caramelized Onion and Dry Sherry
Creole Veget arian Pasta with Fresh Tomato and In a Creole Sauce

Black Pepper Mascarpone and Fresh Breadsticks

Jambalya Station
Jambalaya, A Spicy Classic Creation of Chicken, Shrimp, Andoui!le Sausage, and White Rice in a Rich Tomato-Based Roux And Fragranced with the Cajun Trinity
Traditional Caesar Salad
Crisp Romaine Lettuce Tossed In Classic Caesar Dressing With House Made Croutons And Parmesan Cheese
And For Dessert

Tradition al French StyIe Bignets.

Bananas Foster

Served over Vanilla Bean Ice Cream