Seated Buffet Menus

Seated Lunch Buffet Sample Menu

Baked Chicken Salad with Crisp Crumb Topping

Watercress and Strawberry Salad with Toasted Almonds

Pasta Flowers with Artichoke and Lemon Pesto

Grilled Vegetable Salad with

Asparagus Tips, Organic Tomatoes,

Butternut Squash, and Roasted Corn

Grape and Melon Cocktail with

Honey, Lime and Fresh Mint

Hot yeast rolls

Passed Desserts

Lemon-Raspberry Tarts

Triple-Layer Brownie Bars

Pecan Tarts with Whipped Cream

Seated Brunch Buffet Sample Menu

Passed Hors-d’oeuvres

Fried Gulf Oysters on Garlic French Bread Toasts

with Creole Remoulade

Turtle Soup in Demitasse with Aged Sherry,

Chopped Eggs and Colorful Minced Peppers


Angus Beef Grillades in Rich, Spicy Gravy

with Red and Green Peppers

 Creamy White Cheddar Grits

Baked Jumbo Lump Crab Cakes

topped with Crawfish Etouffee’

Poached Eggs on Creamed Spinach and Artichokes

with Hollandaise Sauce

“Maque Choux” Ragout of Winter Squashes with

Freshly Cut Corn and Tomatoes, Thyme and Basil

Salad of Baby Greens with Pears, Blue Cheese, Spiced Pecans,

Pickled Red Onions and Balsamic Vinaigrette

Hot Yeast rolls and Crisp French Baguettes


Croissant and Brioche Bread Pudding with Creme Anglaise

Fresh Mixed Berries macerated in Grand Marnier

Pecan pralines

Warm Beignets

Seated Buffet – Sample Menu 1

Meyer Lemon Chicken

Grilled, Sliced Chicken Breasts in Light White Wine Glaze,

garnished with Sliced Meyer Lemons, Capers and Italian Parsley

Shrimp “Veracruzana” in Rustic Tomato Sauce

with Olives and Fresh Basil

Roasted Fingerling Potatoes

with Aged Olive Oil, Fresh Herbs and Sea Salt

Haricot Verts with Fennel, Oranges and Toasted Pine Nuts

Garden Caesar Salad with Baby Red and Green Romaine,

Housemade Croutons and Shaved Parmesan Reggiano


Strawberry Dmitri

Gratin of Fresh Strawberries with Vanilla Gelato and Strawberry Sorbet

topped with Custard Gratin

Seated Buffet – Sample Menu 2

Spice-Crusted Angus Beef Tenderloin from our Wood Grill

with Zinfandel BBQ Glaze

Our Famous Baked Jumbo Lump Crab Cakes

With Roasted Corn Salsa and Sweet Red Chile Aioli

Baked White Cheddar and Jalapeno Cheese Grits

Maque Choux

Ragout of Fresh Summer Squashes, Okra and Fresh Tomato

with Creole Spices and Basil

Baby Spinach Salad with Oranges, Fennel, Pickled Red Onion and Glazed Pecans

in Rose’ Dressing

Rustic Bakery Breads and Yeast Rolls

Thanksgiving Buffet Sample Menu


Boiled Jumbo Gulf Shrimp

Artichoke Cheesecake

Crab and Spinach Dip

Pates and Cheeses


Baked Turkey with Giblet Gravy

Honey Baked Ham with Spicy Mustard

Southern Dressing with Poultry Seasoning

Mashed Sweet Potatoes

Mashed Russet Potatoes

Broccoli-Rice Casserole

French Green Beans with

Wild Mushroom Sauce on the Side

Watercress-Strawberry-Almond Salad

Ambrosia of Gold Pineapple, Grapes, Oranges,

Toasted Coconut, and Walnuts with

Whipped Cream and Cherries

Regular and Jellied Cranberry Sauce


Chocolate Pie, Coconut Pie,

Pecan Pie, and Pumpkin Pie

Whipped Cream