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 Accompaniments: Steak House Spinach, Sweet Potato Souffle, Au Gratin Potatoes, Grilled Asparagus & Wedge Salad Skewers Condiments: Au Poivre and Wild Mushroom Madiera