Monday November 1, 2010
This year's menu featured some of our most popular hand passed items:
Grilled Filet of Tuna
Sushi grade yellow fin tuna in our most coveted secret recipe of fresh squeezed fruit juices and seasonings
Marinated Petit Rib Eyes
Tender rib eye steaks in our own mixture of herbs, oils, and spices, flash fried on site
Gulf Shrimp with Sherry Sauce
Gulf shrimp fried to a golden brown and served with our velvety sherry cream sauce for dipping
Sesame Green Beans Tempura
Fresh green beans flash fried in sesame and beer tempura batter, served with soy sauce for dipping
as well as the client's favorite buffet and station menu items:
Baked Brie with Apple Pecan Sauce
Chilled Asparagus with Champagne Vinaigrette
Our towering and impressive Fruit Tree served with warmed chocolate fondue on the side for dipping
Our Isidore Salad, Catfish Pecan & Chicken Beauregard
French Pastries are always a favorite
Another success on the books!
We are looking forward to next year already.
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