Event Menu #2 This menu will be served buffet-style for large groups

1st Course

Fried Calam spicy hoisin and Mayhaw-citrus sauces crisp banana peppers

Lump Crab Cakes spicy Cajun remoulade

Mussels steamed in a sherry cream sauce grilled French bread

2nd Course

House Salad Spinach and romaine, walnuts, shredded carrots, tomatoes topped with beignets crisps & raspberry vinaigrette Fresh bread and herb whipped butter

3rd Course please choose one of the following:

Hawaiian Ahi Tuna pan seared with sesame seeds ginger glaze and Wasabi cream Wakeme salad/ mashed potatoes

Parmesan Encrusted Chicken rolled in Dijon & Parmesan cheese and baked golden brown root vegetables and mashed potatoes

Rainbow Trout cornmeal dredged and sautéed served with pesto butter and sugared pecans white cheddar grits/ fresh vegetables

Aged Angus New York Strip 10-ounce cut rolled in black peppercorns & grilled Balsamic glaze and crumbled bleu cheese buttermilk mashed potatoes/ fresh vegetables

Vegetarian entrée available upon request

4th Course

Bread Pudding warm and gooey, topped with a rich bourbon glaze

Blackberry Cobbler fresh berries with a hand rolled crust