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
Chicken Roulade with Spinach and Porcini Mushroom Duxelle, 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 and Golden Potato Puree
$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
Colorado Lamb Wellington
Creamed Spinach Duxelle
Natural Jus and Shallot Reduction
$89.00 – per person
Rosemary Crusted Salmon with Braised Fennel
Mediterranean Grains
Yellow Tomato Fondue
$69.00 – per person
Grilled Muscovy Duck Breast
Calimyrna Figs and Red Currants
Infused Rosemary Honey Glaze
$75.00 – per person
Noisettes of Veal Bienville
Jumbo Lump Crabmeat, Gulf Shrimp and Roasted Peppers
with Chardonnay Cream
$88.00 – 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 11%
© Hotel Monteleone