While party goers dined on a menu of distinction they had the opportunity to stroll through the gardens at the Pavillion where they would encounter stilt walkers, carnival masked revelers, tarot card readers, palm readers, mimes, jazz trios, caricature artists and jesters. It was a festive carnival-like atmosphere and Joel created the backdrop for yet another successful corporate event.

 

Passed to Guests in the Garden:
Blackened Ahi Tuna - Served on a crispy Wonton and topped with a Wasabi Aioli

Stilton Cheese & Poached Pear - Served warm on a skewer

Joel's Jerk Chicken Skewers - Tender Chicken in Spicy Jerk Marinade; accompanied by a Lime Salsa

Grilled Asparagus Spear - With Hearts of Palm, wrapped in thinly sliced Prosciutto

 

Carved to Order by Uniformed Chefs:
Cajun Fried Turkey - Spice-rubbed, cajun-injected and fried to a crisp golden brown finish, served Au Jus with Rosemary Aioli and Creole Mustard

Oven Roasted Tenderloin of Beef - Thinly sliced and served with Horseradish, Creole Mustard and Roasted Garlic Aioli

Pommes Anna - Old-fashioned Pommes Anna baked to a golden brown; served in an oversized copper pan

Grilled Vegetable Platter - Portabello Mushrooms, Red Peppers, Zucchini and Yellow Squash; served with a Sundried Tomato Aioli

 

Served in the Pavilion:
Maple Glazed Jumbo Scallops wrapped in Bacon - Broiled Chesapeake Bay Scallops, maple-glazed and wrapped with Applewood Bacon; served on a bed of wilted Greens

Roasted New Zealand Baby Lamb Chops - Rubbed with fresh herbs and Dijon Mustard; served with a Pinot-Blackberry Reduction

Cajun Marinated Chicken Skewers - Served with a Wild Tchoupitoulas Barbecue Sauce

 

Pasta Stations:
Creole Crawfish Monica - Plump Breaux Bridge Crawfish Tails tossed with homemade Spicy Tasso and Creole seasonings, served over Bow-Tie Pasta, finished with a Creole Crawfish Cream sauce and garnished with fresh grated Parmesan Cheese

Mushroom and Shrimp Penne Pasta - Penne Pasta sauteed with Mushrooms and Lightly Blackened Shrimp, moistened with a Vodka Pepper Cream Sauce and offered with cracked Black Pepper

Olive Oil Station - Garlic, Chile, Rosemary and Basil Infused Oils; served with a bountiful display of homemade breads for dipping

 

Sweet Endings:
Assorted Mini Pastries - Chocolate Covered Macaroons, Fresh Fruit Tarts, Lemon Pastries and Chocolate-Hazelnut Mousse Tartlets

Chocolate Decadence Cake - A Rich Chocolate Cake with Raspberries

Miniature Cheese Cakes - Homemade Miniature Cheese Cakes served with a Graham Cracker crust and topped with berries

Chocolate Fondue - A Trio of Chocolates to Include: White, Milk and Dark; served with skewers of Louisiana Strawberries

Snickers Pie - Individual servings of traditional Snickers Pie