Appetizers
Sauteed Crab Cakes with Remoulade Sauce Fried Calamari Strips with Honey Mustard Dipping Sauce Louisianna Salmon Croquettes with Dill Butter Sauce Crispy Oysters and Corn Fritters with Spicy Tomato Sauce Crab Dip with Garlic Croutons Lobster and Crab Quesedillas with Pico De Gallo, Guacamole & Sour Cream. Buffalo Style Chicken Wings with Choice of Dipping Sauce BBQ Baby Back Ribs with Seasoned Shoestring Potatoes
Soups
Lousianna Style Seafood Gumbo with Shrimp, Chicken, Crab & Sausage Corn Bisque Crab Meat and Corn Bisque
Salads
Baby Mixed Greens with Balsamic or Blue Cheese Dressing Traditional Ceasar Salad with Homemade Dressing, Garlic Croutons Warm Fried Chicken Salad with Sweet Corn Fritters and Buttermilk Dressing Blackened Chicken Salad with Spinach and Greens, Avocado, Papaya, Honey Mustard Vinaigrette Southern Style Blackened Shrimp Cobb with Chopped Bacon, Avocado, Egg, Tomatoes and Dijon Vinaigrette
Entrees
(All entrees come with a choice of two sides)
Oven Roasted Chicken with Cranberry Relish, Giblet Gravy, Cornbread Dressing Sauteed Crab Cakes with Remoulade Sauce Seared Norwegian Salmon with Roasted Garlic Butter Sauce Grilled Rib Eye Steak with Caramelized Shallot Sauce and Seasoned Fries Colorado Rack of Lamb with Dijon Mustard Sauce and Seasoned Fries Creole Marinated Catfish with Southern Hushpuppies Blackened Turkey Meatloaf Southern Fried Chicken Sauteed Shrimp and Grits
Sides
Garlic Mashed Potatoes Roasted Rosemary Potatoes Candied Yams Okra Maque Choux Macaroni & Cheese Dirty Rice Collard Greens Sauteed Garlic Spinach Country Green Beans Steamed White Rice Creamy Spinach Cole Slaw Tomato, Cucumber & Red Onion Salad Pasta Salad Fried Plantains Buttery Grits Mixed Vegetable Medly
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Appetizers
· Sauteed Maryland Crab Cakes with Cajun Red Pepper Remoulade. · Crispy Fried Calamari with Spicy Tomato Aoili. · Golden Vegetable Spring Rolls with Apricot Dipping Sauce. · Thai Vegetable Spring Rolls with Sweet Red Chilli Sauce. · Shitake and Portabela Mushroom Ragout with Seasoned Italian Polenta. · Ahi Tuna Tatare with Japanese Cole Slaw. · Buffalo Mozzarella with Tomatoes, Basil, Olive Oil and Toasted Garlic Croutons. · Jumbo Shrimp Cocktail with Scented Horseradish Lemon Chili Sauce. · Baked Mushrooms Caps Filled with Crab Meat Red Bell Pepper Coulis. · Blackened Shrimp Quesadillas with Brie and Cheddar Cheese, Avocado and PicoDe Gallo. · Steamed Whole Artichoke with Lemon Herb Vinaigrette.
Soups (Please Inquire With Chef)
Salads
· Mesclun Mixed Field Greens with Balsamic Vinaigrette, Cherry Tomatoes and Cucumber Rounds. · Classic Thunder Road Ceasar with Homemade Dressing, Pita Croutons, Freshly Grated Parmesan. · Wild Wild West Mushroom Salad with Shitake Mushrooms, Shoestring Potatoes, Crumbled Feta Cheese, Balsamic Vinaigrette. · Grilled Marinated Mexican Tiger Shrimp Salad with Grilled Vegetables and Corn Medley, Avocado, Tomatoes, Citrus Vinaigrette. · Mobay Jamaican Jerk Chicken Salad with Papaya, Grilled Corn, Julienne Carrots, Mango Vinaigrette. · Warm Spinach and Green Salad with Orange Segments, Mushrooms, Diced Eggs, Crumbled Chevre Cheese in a warm Pancetta Vinaigrette. · Belgium Endives,Granny Smith Apples, Caramelized Walnuts, Gorgonzola Dressing on a bed of Treviso Leaves. · Cote D'Azur Nicoise Salad with Fresh Ahi Tuna, Haricots Verts, Nicoise Olives, Tomatoes, Hard Boiled Eggs, Cornichons, Dijon Vinaigrette. · "Doc Hollywood" Chicken Cobb Salad with Grilled Vegetables, Pancetta, Avocado, Gorgonzola, Eggs, Balsamic Vinaigrette.
Entrees
· Sauteed Maryland Crab Cakes with Garlic Mashed Potatoes, Cajun Red Pepper Remoulade, Crispy Maui Onion Rings. · Louisianna Blackened Turkey Meatloaf with Mushroom Mashed Potatoes, Au Jus Sauce and Seared Spinach. · Herb Crusted Alaskan Halibut with Ginger, Garlic Scented Ponzu, Steamed Vegetables. · Sauteed Chicken Paillard Stuffed with Spinach and Mushroom Duxelle over Soft Polenta and Warm Lemon Capers Vinaigrette. · Grilled Mexican Tiger Shrimp Pesto with No. 41 Penne Rigate, Zesty Basil Pesto, Marinated Sundried Tomatoes, Crumbled Feta Cheese. · Pan Seared Norwegian Salmon with Roasted Garlic Butter Sauce, Horseradish Mashed Potatoes, Crispy Leeks. · Capellini Chinois with Julienne Vegetables, Diced Tofu, Soy, Sesame, Ginger. · Healthy Marinated Pounded Chicken Breasts with Herbes de Provence, Olive Oil, Lemon Juice and Steamed Basmati Rice. · Grilled Aged New York Steak with Seasoned Fries, Spinach and Bordelaise Sauce. · Dijon Crusted Carre D'Agneau (Lamb Racks) with Bread Crumbs, Rosemary, Sauteed Garlic Haricots Verts and Roasted Red Bee Potatoes. · Roasted Free Range Chicken with Cornbread Dressing, Candied Yams, Cranberry Jalapeno sauce, giblet gravy and Sauteed Greens Beans.
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