Buffet Reception Menu

Passed Items

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

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

Creamed Spinach in a Puff Pastry Shell 

Soufflé Potatoes

Plated Items

Chilled 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

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

Pecan Bread Pudding with Rum Sauce