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Sherman / Maenza Wedding

Tray Passed

Petite Savory Smoked Salmon Cheesecakes

Smoked salmon with lemon caper and dill baked in a tart shell topped with a dollop of crème fraîche and a sprig of dill 

Crabmeat Crustini

Jumbo lump crabmeat tossed in lemon caper aioli atop a crispy crouton and finished with snipped chives 

Smoked Duck Breast

Thinly sliced house smoked duck breast served on sweet potato biscuit, finished with a pepper jelly glaze 

Oysters Fondue

Regional oysters dusted in corn meal and Creole spices served on a skewer to dip in a Brie cream fondue

Chicken & Waffle Skewers  (late night passed)

Lightly waffle battered and fried chicken breast served on a skewer with a maple syrup drizzle

Grazing Station

Imported Cheese Presentation

Maytag Blue, Manchego, Drunken Goat Cheese, Boursin and smoked Gouda with grapes and artisan breads and crackers

Brie en Croute

A 2 lb. wheel of Brie wrapped in puff pastry with Decatur whiskey sauce, baked until golden, and served with assorted crackers

Seasonal Fruit

Our ripest local fruits and berries served with our honey mint yogurt

Chef’s Platter

Crawfish, local Andouille and alligator sausages with Creole mustard and French bread

Crab Maenza

A creamy blend of Blue Crab, Parmesan and white wine served warm with toasted croutons

Gourmet Stations

Southern Grits Station

Creamy Corn Grits

with the following accompaniments:

Couchon de lait , BBQ Shrimp & Crawfish Étouffée

Slider Station

Platters of

Kobe Beef Burgers

topped with Red Onion and Bacon Jam and Blue Cheese Aioli on Brioche

Crawfish Cakes

topped with Avocado-Corn Remoulade on Jalapeno Bread

Mini Muffalettas

Wild Mushroom, Goat Cheese and Arugula

on Wheat

Buffalo Chicken Sliders


Steak House Station

Hand-carved NY Strip


Steak House Spinach, Sweet Potato Souffle, Au Gratin Potatoes, Grilled Asparagus & Wedge Salad Skewers


Au Poivre and Wild Mushroom Madiera