As they arrived, guests enjoyed displayed art and a jazz quartet in the grand marble lobby. They were served passed hors d' oeuvres of Seared Duck Breast on a Southern Girt Cake, Loin of Lamb and Savory Mushroom Truffles. After cocktails, guests flowed into the main theatre for dinner. Transformed for the event, the stage was built out to provide elegant seating for the 400 guests. Tables were laid with china place settings, silver and blue linens and adorned with striking floral arrangements. Dinner began with a fantastic first course of Crabmeat and Avocado Timbale. And as staff poured a variation of red or white wines, guests enjoyed an entrée of Petite Filet Mignon and Hickory Grilled Gulf Shrimp. For a dining finale, a Raspberry Pot de crème was served for dessert. For guests who dined upstairs, such dishes as Oven Roasted Tenderloin Of Beef With Pinot Noir, Apricot Glazed Pork Tenderloin and Bananas Foster Cobbler were served from elegant buffets .

 

Hand-passed Hors D'Oeuvres:
Grand Oysters -Hand Picked Louisiana Oysters Baked With A Spicy Blend Of Tasso, Fresh Herbs And Creole Seasonings Served Au Gratin On A Baguette Crouton

Crawfish Cheesecake - Petite Bite Size Portions

Seared Duck Breast on a Southern Grit Cake - Duck Breast Medallions Topped With A Tarragon Orange Glaze
And Served Over A Southern Grit Cake

Loin of Lamb - Filled With Spinach, Pine Nuts And Goat Cheese, Resting On A Crouton Finished With Romesco Sauce & Roasted Red Pepper Diamond

Savory Mushroom "Truffles" - Sumptuous Mushroom, White Truffle And Egg Salad Dusted With Parmesan Reggiano Cheese Decorated With Tiny Chive Spears Served On Crostinis

 

First Course:

Crabmeat and Avocado Timbale - Resting On Fresh Watercress Tossed In A Spicy Basil And Tomato Spread With A Tomato & Avocado Relish Topped With A Crispy Celery Root Chip

 

Entreé:

Petit Filet Mignon and Hickory-grilled Guld Shrimp - Grilled Filet Of Beef Glazed With A Port Wine Demi Glace And Fresh Hickory
Grilled Gulf Shrimp - Served With Spring Baby Vegetables And Homestyle Creamed Potatoes, served with homemade breads Including Cheddar Biscuits, Brioche, And Purple Onion Walnut Rolls

 

Dessert:

Chocolate Raspberry Pot de Cremé - Individual Chocolate Pot De Creme Served In A Chocolate Shell, Topped With A Raspberry Glacage, Finished With Chantilly Cream, Raspberries, Fresh Mint And A Raspberry Coulis.

Coffee and a selection of Herbal Teas - Regular And Decaffeinated Coffee And Herbal Tea

 

Upstairs Buffet:

Oven Roasted Tenderloin of Beef with Pinot Noir - Seasoned To Perfection And Served With A Pinot Noir Sauce And Homemade Breads

Apricot-Glazed Pork Tenderloin - Marinated, Grilled And Served With Pork Demi Glace Surrounded By Grilled
Apricots

Pommes Anna - Old Fashioned Pommes Anna Baked To A Golden Brown Served In An Oversized Copper Pan

Fresh Asparagus - Blanched Green Asparagus With Roasted Roma Tomato Aioli

Vine Ripe Tomato and Mozzarella Salad - Sliced Vine Ripe Tomatoes And Mozzarella With Basil And Extra Virgin Olive Oil

 

Dessert:

Riverbend Sweets - A Selection Of Bite-Sized Confections Which Includes: Tiny Chocolate Macaroon Sandwiches With Chocolate Frosting, Meringue Fingers, Petite Pralines, Pistachio Cookies And Diana's Miniature Brownies

Bananas Foster Cobbler - Bourbon Flavored Bananas Foster Cobbler Topped With A Chantilly Creme
Finished With A Bananas Foster Sauce

Miniature Meringue Cups - Filled With Tart Lemon Curd Topped With Fresh Blueberries