Passed Hors d’oeuvre
(Upon arrival of guests)
Fried Oysters with Remoulade Dipping Sauce
Served golden brown
Cherry tomatoes, goat cheese and fresh basil in flakey phyllo shells
Grilled Salmon Canapés
Slivers of grilled salmon atop hearty bread squares with Jalapeno-Dill Mayo
Grilled Tenderloin of Beef served with Petite Rolls,
Horseradish Cream & Sauce Béarnaise.
Or (choose one)
Grilled Loin of Pork, served with Petite Rolls, Sauce Moutarde &
Plum Chipotle Glaze
We use our own method for cooking U.S. Farm-raised, 2-3 ounce Catfish Fillets on location in specially designed cookers. The piping hot fillets are served with home-made tartar & cocktail sauces. Succulent Boiled Shrimp, straight from Gulf waters, served with Remoulade & Cocktail Sauce as well as Miniature Meat Pies will also be featured on this regional station.
Pasta Cooking Station
An Upper Crust Specialty! Our staff uses self-contained burners to prepare this unique dish right in front of your guests. Freshly diced green onions, tomatoes, mushrooms and grilled chicken are sautéed in our special herbed butter; cream sauce & seasonings are then added. Shredded Parmesan cheese adds the finishing touches for this tasty dish.
Lavish Fruit & Vegetable Display
A feast for the eyes as well as the taste buds. An artfully displayed array of tempting treats incorporated into this station invites guests to enjoy assorted seasonal fruits & vegetables such as fresh strawberries, apples and grapes with Butter Brickle Dip, Marinated Mushrooms, Asparagus with Mousseline, Spinach-Vegetable Dip with an assortment of crisps & crackers.
Shrimp Remoulade Salad
with crisp greens
Tenderloin of Beef
Grilled on location and served Tomato Bearnaise
Lemon Pepper Asparagus
Upper Crust Salad
Spring greens with sliced strawberries, crumbled cheese, sugared walnuts and our signature Ribbon Cane Vinaigrette
With Mango Avocado Salsa
Angel Hair Pasta Primavera
Classic Wedge Salad
Crisp Iceberg Lettuce with our home-made blue cheese dressing and finished with crumbled bacon, cherry tomatoes and slivered onions
Snapper Mardi Gras
Red Snapper, flown in fresh and pan sautéed with a beautiful shrimp and vegetable cream sauce
Lemon Saffron Rice
Fried until golden brown and served with Remoulade
(passed upon arrival of guests)
Tenderloin of Beef, grilled on location, carved & served with
Petite Rolls, Sauce Béarnaise & Horseradish Cream
Slivers of grilled duck atop crisp French bread crostini with Boursin cheese and a Cherry-Fig Demi-Glaze
Large caps with an Artichoke & Ham stuffing served warm from a chafer
Slivers of Grilled Salmon atop hearty bread with a caper dill aioli
Succulent Gulf Shrimp stuffed with water chestnut, jalapeno and bacon wrapped
Assorted Dessert Canapés, Charcuterie & Fresh Fruit
- These are sample menus from previous events. We have many more food offerings for your selection. Contact us for more information!