Just a few ideas from the past:
- Bacon wrapped shrimp, crab meat remoulade salad, chicken and andouille sausage gumbo over rice with garlic bread and table side presentation of Bananas Foster
- Bibb lettuce with avocados, Heirloom tomatoes and Bermuda onions finished with Balsamic glace, Gulf shrimp with Zatarain’s Creole mustard cream sauce over polenta cakes with garlic brocollini and handmade Creole pralines
- Crab meat remoulade appetizer, hot bacon spinach salad, crawfish etouffee over rice with garlic asparagus and table side presentation of Cherries Jubilee