MARDI GRAS MENU PRESENTATION

Passed Hors D'oeuvres

on glass trays decorated with beads and trinkets

Crab Cakes

with Creole mustard remoulade

Oysters Rockefeller

baked fresh oysters topped with chopped spinach, butter and breadcrumbs

Saucisson En Croute

spicy sausage wrapped in brioche served with mustard sauce

Red Pepper and Sweet Corn Compote

marinated with pear vinaigrette and presented in mini tart shells

BUFFET STATIONS

2-7ft Serpentine tables draped with purple linen, a raised 36" rounds table in the center draped with Mardi Gras Harlequin table linen, a large theme floral and accented with Mardi Gras trinkets

Bayou Station One

Cajun Tri Tip of Beef

cumin, ginger and allspice rubbed beef loin, roasted pre-sliced and served with soft dinner rolls and Cajun mustard

Black-eyed Pea Salad

slow cooked beans with roasted peppers, celery, and tossed with cider vinaigrette, garnished with fried okra

Cajun Station Two

Gumbo Ala Minute

out flat iron grill will be set on glass blocks with our chef interacting with your guests and offering shredded breast of chicken, spicy andouille sausage, okra, bell peppers, onions and rice in a smoked turkey gumbo sauce served with dirty rice

Molasses Corn Bread

with sweet butter cream

New Orleans' Sweets Station Three

on a 48" round table draped with special Harlequin linen, large Mardi Gras theme floral, accented with masks and beads

International and Domestic Cheese

fresh fruit, baguettes and water crackers

Pecan Praline Chewies

Chocolate Bread Pudding

with Bourbon cherry sauce, Crème anglaise and whipped cream

Coffee

French Market coffee with chicory

Banana Foster

presented in martini glasses

CATERING WITH STYLE HAS MANY YEARS OF EXPERIENCE IN INTERNATIONAL/ETHNIC CUISINES AND CAN TAYLOR MENUS/EVENTS TO ANY CLIENT SPECIFICATIONS

2800 Bryant Street
San Francisco, CA 94110
Phone 415-285-8863 / Fax 415-285-8864
hiromi@cateringwithstyle.com
©2006 Catering with Style