Buffet Reception Menu

Passed Items

Oyster Foch
Fried oysters served with a rich Colbert sauce - our creation.

Canapé Balthazar
Oysters seasoned, breaded and buttered to form a rich baked canapé hot from the oven - our creation.

Canapé St. Antoine
Lump crabmeat seasoned, breaded and buttered to form a rich baked canapé hot from the oven - our creation.

Soufflé Potatoes


Plated Items

Boiled Shrimp with Remoulade and Cocktail Sauce

Crabmeat Ravigote
Lump crabmeat served cold in a delightfully seasoned dressing.

Oyster Rockefeller
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine’s in 1889.

Marinated Crab Claws

Chicken Rochambeau
Grilled chicken breast served with Antoine’s original Rochambeau sauce and a rich Béarnaise sauce over a slice of baked ham. 

Gulf Fish Du Jour Amandine 
Fried filet of Gulf fish with toasted almonds and a hot lemon butter Meuniere sauce.

Cold Sliced Chateaubriand
with Marchand de Vin and Béarnaise sauces.

Toasted French Bread

Vegetable Crudités with Horseradish sauce

Fruit and Cheese Platter
Seasonal fruits, Roquefort, Camembert, Port Salut cheeses. 

*Price does not include alcohol, 9.75% sales tax or gratuity
Above price is subject to change

Click here to Print

 

Buffet Reception Menu

Passed Items

Oyster Foch
Fried oysters served with a rich Colbert sauce - our creation.

Canapé Balthazar
Oysters seasoned, breaded and buttered to form a rich baked canapé hot from the oven - our creation.

Canapé St. Antoine
Lump crabmeat seasoned, breaded and buttered to form a rich baked canapé hot from the oven - our creation.

Soufflé Potatoes


Plated Items

Boiled Shrimp with Remoulade and Cocktail Sauce

Crabmeat Ravigote
Lump crabmeat served cold in a delightfully seasoned dressing.

Oyster Rockefeller
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine’s in 1889.

Marinated Crab Claws

Chicken Rochambeau
Grilled chicken breast served with Antoine’s original Rochambeau sauce and a rich Béarnaise sauce over a slice of baked ham. 

Gulf Fish Du Jour Amandine 
Fried filet of Gulf fish with toasted almonds and a hot lemon butter Meuniere sauce.

Cold Sliced Chateaubriand
with Marchand de Vin and Béarnaise sauces.

Toasted French Bread

Vegetable Crudités with Horseradish sauce

Fruit and Cheese Platter
Seasonal fruits, Roquefort, Camembert, Port Salut cheeses. 

*Price does not include alcohol, 9.75% sales tax or gratuity
Above price is subject to change

Click here to Print