To help arrange the wedding of her dreams, she called on an old friend, Joel Dondis, with whom she had worked at Emeril's. In addition to handling all of the day's details, Joel and company worked to create a unique menu that reflected both the city of New Orleans and Anne's particular culinary passions. In the end, all of Joel's work culminated in a wedding day that wasn't soon to be forgotten.

 

A Selection Of Oysters - Malpec, Belon and Japanese Kummumoto Oysters, shucked to order by a uniformed chef; served with a Champagne Shallot Mignonette Sauce and a Traditional Cocktail Sauce

Artichoke Magazine - Savory Artichoke Bottom, topped with a ragout of Artichokes and Fresh Gulf Oysters; finished with a Garlic Lemon Butter Beurre Blanc

Artichoke And Pancetta Salad - Slivered Baby Artichokes, Pancetta and extra virgin olive oil, tossed with Fresh Parsley, Chives and shaved Parmigiano-Reggiano

Ballotine of Duck - Filled with Foie Gras

Roasted Duckling and Homemade Duck Sausage - Carved to order by a uniformed chef and served with a dipping sauce flavored with a hint of Cassis

Classic Duck Confit and New Potato Salad - Tossed with Caramelized Pearl Onions, fresh Oregano and White Wine Gastrique

Joel's Own Duck Rillette - Served with Homemade Brioche Croutons

Consomme Of Duck

Tom's Mother's Lamb Garnished with fresh Quail Eggs

Leg of Lamb - Carved to order by a uniformed chef, stuffed with Wild Mushrooms, Pinenuts and a hint of Garlic, served with a Natural Reduction Sauce and garnished with fresh Rosemary

Pommes Anna - Served in an oversized copper pan

Bouquetierre of Baby Vegetables - Zucchini, Peppermint Striped Beets, Carrots and Fennel

Anne's Salmon

Salmon and Caviar Terrine - House-made Citrus Gravlax, joined by Osetra Caviar and Dill Cream

Grilled Salmon And Spinach Pinwheel - Served with a Mango Relish

Smoked Salmon and Haricot Vert Salad - Tossed with Caramelized Apples, toasted Pecans, fresh Oregano, Extra Virgin Olive Oil and Sherry Vinaigrette

A Selection of Cheeses - Explorateur, Saint Nectaire, Old Chatham, Stilton and Classic Fondue for dipping, joined by exotic fruits, berries, breads, croutons and crackers

Anne's Wedding Cake - Lemon Buttermilk Cake filled with Lemon Curd, covered with Lemon Mousseliene and Fondant Wedding Cake

Tom's Groom Cake - Dense Bittersweet Chocolate Cake filled and covered with Genache (cakes provided by Piece of Cake New Orleans)