Surrounded by the Marcus' extensive and striking collection of contemporary art, the event had an eclectic Caribbean theme. As they arrived, guests enjoyed cocktails of Champaigne with a frozen Mango ice cube and a passed hors d'ouvre of Torchon of Fois Gras. In a striking display, buffets of Seared Tuna Carpaccio and Salmon and Caviar Terrines were presented on carved ice blocks. The buffet boasted such delectables as Coquilles St.-Jacques, Honey - Macadamia Mahi Mahi and Barbequed Rosemary New Zealand Baby Lamb Chops. An action station offered guests Fricassee of Lobster and Asparagus and Oven Roasted Sliced Tenderloin of Beef. A breathtaking dessert buffet boasted such treats as a fresh Pineapple Dacquoise, the classic Latin dessert of Tres Leches topped with fresh Passion Fruit, and Tremor triangles - sublime hazelnut nougat covered in dark chocolate. It was a festive and unique night celebrating a true New Orleans landmark!

 

Hand Passed

TORCHON OF FOIE GRAS - Served on homemade brioche with sauternes jelly

 

Placed in the Patio

CHIPS & DIP - Homemade potato chips with truffle dip

 

Placed in the Lunch Room

SEARED AHI TUNA CARPACCIO - Thinly sliced and presented with papaya salsa, sesame soy dipping sauce, tobiko wasabi caviar and crispy wontons

SALMON AND CAVIAR TERRINE - Housemade citrus gravalox joined by osetra caviar and dill cream

Placed on the Dining Room Table

CHICKEN CURRY - Served with traditional accompaniments to include fresh coconut, basil, cilantro, mango, peanuts and lime zest

JUMBO LUMP CRAB SALAD - Dressed with tomate a la francaise and served with baked cumin tuilles

HONEY - MACADAMIA MAHI MAHI - Mahi mahi crusted with toasted macadamia nut and accompanied by a fresh pineapple relish

COQUILLES ST.-JACQUES - Sea scallops with mushrooms in white wine sauce, nestled in scallop shells and gently baked until golden brown

BARBEQUED ROSEMARY NEW ZEALAND BABY LAMB CHOPS - Rosemary infused and barbecue ladeled individual baby lamb chops

TAMARIND DUCK WITH SMOKEY PLANTAIN CREAM - Seared tamarind marinated duck breasts complimented by a sublime smoked platain sauce and a plantain chip garnish

 

Action Station in the Kitchen

FRICASSEE OF LOBSTER AND ASPARAGUS - Tender medallions of lobster, asparagus, pearl onions and grapes brought together with champagne-vanilla beurre blanc

OVEN ROASTED SLICED TENDERLOIN OF BEEF - Seared to perfection and served with marchands de vin sauce and caramelized pearl onions

HOMESTYLE CREAMED POTATOES

 

Dessert

TRADITIONAL DACQUOISE - Layered with fresh berries and vanilla bean whipped cream

CHOCOLATE RUM CAKE - A moist dark chocolate rum cake topped with walnuts and finished with a dark rum syrup

LEMON CURD CAKE - Lemon scented cake with lemon curd and accented by fresh blueberries

INDIVIDUAL STRAWBERRY TRIFLE - Creamy strawberry mousse served in port glasses with grand marnier macerated strawberries

TRES LECHES PASSION FRUIT - A classic Latin dessert of a delicate yellow cake drenched in three milks
with the addition of passion fruit

TASTE OF CHOCOLATE - Tremor triangles - sublime hazelnut nougat covered in dark chocolate