SAMPLE MENU
Breakfasts are usually a continental buffet, featuring daily selections of fresh breads, cinnamon rolls, danishes, croissants and fruits.  Cereal, yogurt, pancakes, coffee or tea and eggs may be ordered.
Lunch Creole Bouillbaise Soup, Lemon Custard Tartlets with Fresh Fruit Compote   Dinner Escargot Bourguionne, Veal Scallops with Parsley & Lemon, Garlic Wild Rice and Sauted Portabello Mushrooms, Macedonia Fruit Topped with Chantilly Cream
Lunch Southern Crab Cakes drizzled with a creolais sauce, banana and lime cheesecake   Dinner Scallops baked in Phyllo with lemon butter, stuffed chicken breasts with mushroom, spinach and rice pilaf and baby carrots, coconut panna cotta drizzled with caramel
Lunch Fusilli Pesto pasta salad, glazed strawberry and kiwi tart   Dinner Beef tenderloins with a peppercorn sauce, duchess potatoes, fanned zucchini with tomatoes, pear tart tartin
Lunch Chilled Mango cantaloupe soup, grilled chicken avocado cheddar melt, lemon blueberry bread with orange raspberry coulis   Dinner Crab and cashew canapes, baked cajun angel topped with a etouffee sauce, seasonal rice with green & yellow ornamentals, apple beignets with a hot bourbon sauce
Lunch Seafood quiche with caesar salad, tricolor sorbet with twists of coconut macaroons served with an orange and raspberry sauce   Dinner Tomato soup with herbed croutons, honey mustard roasted pecan rack of lamb, parsley tournee potatoes, green beans almondine, 
creme brulee
Lunch Penne with roasted peppers, mushrooms and sausage, chocolate cranberry bread   Dinner Papaya avocado salad, creole BBQ shrimp with rice pilaf and grilled vegetables, Key lime chiffon pie
Lunch Alfredo bourbon pecan pasta, chocolate fudge tartlets with dried sour cherries Dinner Pear chicken bisque, apricot glazed turkey with roasted onion, shallot gravy, dried cranberry, apple & sausage dressing, cranberry sauce with raspberry vinegar served with lemon brussel sprouts, mocha pecan pie with coffee whipped cream
    





 

 

 

 

 

 

 

 

 

 

 
   
   


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