Soup
Chicken Andouille Gumbo
Cream of Artichoke
Maque Choux Bisque

The Salad
Seasonal Field Greens with red and Yellow Sweet Peppers
and Homemade Coutons with Remoulade Ranch Dressing
Spinach with Mushroom and Feta with Citrus and Toasted Pecan Vinaigrette

The Entree
Chicken Pontalba
Boneless Breast of Chicken Sauteed on Braised Spinach
and Laced with a Beurre Blanc
Bronzed Pork Loin with Andouille Stuffing
Avery Isle Catfish with Homemade Hushpuppies and Potatoes Brabant

The Accompaniment
Seasonal Vegetables Sauteed in Sweet Butter and Fresh Basil
Creole Corn and Okra Maque Choua
Snap Beans with Mushroom, Bacon, and Onions
Fresh Bread and Sweet Butter

The Dessert
Bread Pudding with Rum Sauce
Chicory Coffee Station

One choice of soup or salad and one choice of entree.

All Presentations to include signage, fresh flowers, fruits, vegetables, linens, mirrors, granite, silver, etc. as appropriate. Staff to be dressed in black tie or theme appropritate attire.

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