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Breakfast | Break | Lunch | Reception | Dinner | Beverage | Meeting Packages | Wedding

Dinner

Choose From a Wide Selection of Dinner Options

BUFFETS

FESTIN DE FRANCE BUFFET

(A Minimum of Fifty Guests Will be Charged)
Seafood Bouillabaisse with Garlic Rouille Crouton
Frisee, Arugula and Mache Salad, Champagne Vinaigrette
Grilled Tuna Nicoise
Belgium Endive with Apples, Walnuts and Celeriac, Pomegranate Fig Reduction
Marinated Tomatoes a la Provencal with Lemon Tarragon Oil and Balsamic Drizzle
Entrecote of Beef Bordelaise with Roasted Shallots, Black Truffle and Burgundy Wine Sauce
Seafood Coquilles St. Jacque with Scallops, Shrimp, Crawfish and Yellow Chanterelles in a Sweet Vermouth Sauce
Chicken Chasseur with Button Mushrooms, Shallots and Roasted Garlic in a Natural Jus
Potato Dauphinoise
Braised White and Green Asparagus Almondine
Saffron Rice
Chef’s Dessert Table with a Selection of French Pastries, Cakes and Tarts

$85.00 – per person

**TENNESSEE WILLIAMS BUFFET

(A Minimum of Fifty Guests Will be Charged)
Baked Brie and White Asparagus Bisque
Bloomsdale Baby Spinach with Toasted Pine Nuts, Herbed Feta, Micro Basil and Oven Roasted Tomatoes, Balsamic Reduction
Minted Tabbouleh with Lamb
Parisienne of Melon with Shaved Prosciutto and Campari
English Cucumber Ribbons with Braised Leeks and Walnut Aioli
Roast Prime Rib of Beef Carved to Order and Served with
Yorkshire Pudding, Natural Jus and Creamy Horseradish
Grilled Goujons of Salmon with Braised Fennel and Caper Berries, Citrus Beurre Blanc
Roasted Breast of Chicken with Wild Mushroom Concasse and Hunter Sauce
Blanquette of Shellfish with Gulf Shrimp, Diver Scallops and Crawfish Tails, Saffron and White Truffle Essence
Haricot Vert Almondine
Roasted Fingerling Potatoes with Fresh Herbs and Garlic
Basmati Rice Jardinere
Chef’s Dessert Table with a Classic Croquembouche Presentation
Surrounded by a Selection of Mini Gateaus and Dessert Martinis

$90.00 – per person

 

**ACADIANA CAJUN BUFFET

(A Minimum of Thirty Guests Will be Charged)
Smoked Duck and Andouille Gumbo with Steamed White Rice
Monteleone Salad: Red and Green Wild Leaves, Artichoke Hearts, Roma Tomatoes, Radishes and Scallion Spears, Roasted Pecan Vinaigrette
Sliced Green Tomato and Vidalia Onion Salad with Steen’s Cane Syrup Vinaigrette
Marinated Black, White and Red Bean Salad
Shrimp, Crabmeat and Crawfish
Jambalaya Rice Salad
Fricassee of Chicken with Tasso and Wild Mushrooms
Redfish Court-Bouillon in a Spicy Sauce of Roasted Tomatoes, Garlic and Peppers
Slow Roasted Brisket of Beef with Natural Sauce and Fresh Horseradish
Seafood and Shoe Peg Corn Stuffing
Cajun Ratatouille with Tomatoes, Eggplant and Mirliton
Steamed White Rice
Charcuterie of Local Sausages to Include: Boudin Blanc, Alligator and Crawfish
Chocolate Ganache Doberge Cake
Praline Cheesecake
Crème Caramel Custard Martini
Louisiana Fresh Berry Trifle

$80.00 – per person

**ST. CHARLES STREETCAR BUFFET

(A Minimum of Thirty Guests Will be Charged)
New Orleans Turtle Soup Sherry Splash
Cherub Tomatoes with Sweet Carrots, Hearts of Palm, Sourdough Croutons, English Cucumbers and Feta Cheese Crumbles, Red Wine Vinaigrette
Creole Green Beans with Sweet Red Onions
Marinated Artichoke and Gulf Shrimp Salad, Mustard Vinaigrette
Grilled Vegetables with Boucheron Cheese and Micro Greens, Hazelnut Vinaigrette
Berkshire Pork Loin, Stuffed with Black Bay Oyster Dressing, Carved to Order and Served with Jalapeno Corn Biscuits and Natural Sauce
Grilled Filet of Redfish, Tabasco Glaze
Blue Lump Crab Cakes, Crawfish Sauce
Marinated Chicken Paillard, Satsuma Butter
Duchess Potatoes with Crispy Pancetta
Roasted Asparagus, Hollandaise Sauce
Assorted Artisan Rolls, Dairy Fresh Butter
Chef’s Dessert Table with a Selection of Classic Pastries, Cakes and Tarts
Freshly Brewed Monteleone Blend Regular and Decaffeinated Coffee
Selection of Might Leaf Teas

$82.00 – per person

A Minimum of Fifty Guests Will be Charged

PLATED

Butter Poached Grouper and Shrimp

Roasted Asparagus
Tarragon Citrus Beurre Blanc

$85.00 – per person

Free Range Airline Breast of Chicken

Grilled Artichokes and Tomato Citrus Oil Emulsion
Spring Pea and Chanterelle Risotto

$65.00 – per person

Porcini Crusted Beef Filet

Oxtail Ragout
Summer Truffle Butter

$85.00 – per person

Grilled Angus Sirloin

Cabernet Rosemary Beurre Rouge Maitake
White Beech and Chanterelle Ragout
Garlic Jus

$80.00 – per person

Shrimp and Mirliton Stuffed Redfish

Brown Butter Sauce

$70.00 – per person

Petite Filet and Jumbo Stuffed Gulf Shrimp

Truffle Reduction and Citrus Choron Sauce

$85.00 – per person

Rosemary Crusted Salmon with Braised Fennel

Mediterranean Grains
Yellow Tomato Fondue

$69.00 – per person

Dinner Entrees are Served with our Chefs’ Selection of Starch, Seasonal Vegetables, Freshly Baked Artisan Breads and Sweet Butter, Monteleone Blend Regular or Decaffeinated Coffee and Select Premium Teas. Main Course Includes: Choice of Soup or Salad and Dessert.

APPETIZERS

Grilled Portobello Stack

Red and Yellow Tomatoes, Herb Polenta, White Asparagus Braised Leeks, Tomato and Rosemary Oil Splash

$11.00 – per person

Potato Galette

House Cured Gravlaks and Braised White Asparagus Stone Ground Mustard and Fresh Dill Sauce

$12.00 – per person

Harlequin of Oysters

Rockefeller, Bienville and Casino Classically Presented

$13.00 – per person

Crabmeat Vermillion

Jumbo Lump Crabmeat Served Au Gratin Style Presented in a Shortbread Pastry Tart

$15.00 – per person

Tomato and House Made Mozzarella Carpaccio

Fresh Herbs, Shaved Red Onions and Basil Chiffonade Cracked Black Pepper and Rosemary Oil Essence

$11.00 – per person

Jumbo BBQ Gulf Shrimp

Creamy Stone Ground Grits with Andouille and Smoked Gouda Cajun Brown Butter

$14.00 – per person

SOUPS

Seafood Gumbo Ya Ya

with Fried Okra Crouton

Chilled Avocado Soup

with Blue Crab Salad

Spinach and Artichoke Chowder
Turtle Soup with Sherry Splash
Five Mushroom Bisque

with Risotto, Rosemary Croutons and White Truffle Essence

Sweet Potato and Andouille Bisque

SALADS

Mixed California Greens

Balsamic Marinated Strawberries Fresh Ricotta and Grilled Brioche Creamy Sweet Vanilla Bean Vinaigrette

Bouquet of Watercress

Carrot Tie, Sugared Pecans, Teardrop Tomatoes and Brie Cheese Champagne Vinaigrette

Chop Salad

Roma Tomatoes, Hass Avocado, Apple Bacon, English Cucumber, Maytag Blue Cheese and Crispy Onion Chiffonade

Red and Golden Beet Galette

Micro Mache, Frisee and Baby Arugula, Mango and Ginger Gastrique Sweet Cilantro Reduction

Forager Salad

Little Gem Lettuce, Shaved Local Beets, Sun Chokes, Quail Egg, Watermelon Radish and Humboldt Fog Cheese Fig Balsamic Reduction

Roasted Asparagus with Grilled Baby Artichokes

Cherub Tomatoes and Charred Fennel Kalamata Olive Tapenade White Balsamic Vinaigrette

DESSERTS

Rum Soaked Baba au Rhum

Candied Stone Fruits and Dark Chocolate Ganache

Praline Charlotte

Candied Pecans and Raspberry Coulis Caramel Drizzle

Chocolate Truffle Bavarois

Grand Marnier Marinated Strawberries White Chocolate Fondue

Valrhona White Chocolate Crème Brulee

Blood Orange Infused Courvoisier Coulis

Beggars Purse of Sweet Ricotta and Walnut Panna Cotta

Burgundy Infused Anjou Pears

Dessert Triology

Chocolate Pate, Miniature Crème Brulee and Apple Tarte Tatin ($2.00 per person additional fee)

All Prices are Subject to a 22% Gratuity and a Taxable 2% Service Charge. Taxes are currently 10.45%

© Hotel Monteleone

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Hotel Monteleone | 214 Royal Street | New Orleans, LA 70130 | 504-523-3341 | Copyright © 2019 Hotel Monteleone. | Privacy Policy