Food by Eiffel Society

OLD FAVORITES

SALADS

Mixed Green Salad**
with cucumbers, carrots, cherry tomatoes and choice of ranch, vinaigrette, or bleu cheese
Creole Caesar Salad
with romaine lettuce, Creole Tomatoes, and chili-rubbed croutons in a spicy Louisiana Caesar dressing
Spinach Salad*
with craisins, apples, walnuts, bleu cheese and maple syrup vinaigrette with bacon crumbles on the side

PARTY BITES

Traditional Chicken Fingers
with honey mustard
Traditional Chicken Drumettes
plain or tossed in buffalo sauce
Miniature Meatballs
with smoked Creole tomato sauce or traditional BBQ sauce
Fresh Vegetable Crudite**
seasonal fresh veggies with ranch or bleu cheese dipping sauce
Cheese & Fruit Display*
fresh fruits with mini bites of cheddar, provolone, Swiss, and more with a variety of crackers & breads or assorted seasonal fruits and berries
Mini Po’Boy Station
ham & cheddar, smoked turkey & swiss, roast beef & pepperjack on Leidenheimer loaf with mayo & mustard or fried shrimp, dressed
New Orleans Style Mini Muffalettas
classic recipe, bite-­‐sized and toasted

HORS D’OEUVRES

Miniature Louisiana Crab Cakes
with lemon-tarragon aioli
Fried Louisiana Boudin Balls
with Creole mustard sauce
Fried Mac ‘n Cheese*
passed in individual serving size, either vegetarian or with bacon
Mini Crawfish Pies
bite-size crawfish pies
Caprese Salad Skewers*
mozzarella pearls, fresh basil, creole tomatoes and a balsamic vinaigrette drizzle
Mini Assorted Pizzas
including cheese, pepperoni and sausage
Mini Assorted Quiche
including cheese, ham & cheese and spinach & cheese

SIDES

Baby Carrots in Citrus Butter
Cornbread Stuffing
Garlic Cheddar Mashed Potatoes
Haricots Verts
Herb Roasted Potatoes
New Orleans Dirty Rice
Okra Cornbread
Roasted Seasonal Root Vegetables
Steamed Broccoli
Sweet Potato Frites
Sweet Potato Mash

ENTRÉES

Traditional Creole Jambalaya
with local Andouille sausage and smoked chicken
Red Beans & Rice*
vegetarian or with Andouille sausage
New Orleans Style Gumbo
with chicken and Andouille sausage
Grilled Chicken or Seafood Pasta
bowtie pasta tossed with Alfredo sauce with sliced grilled chicken, fresh wilted spinach and shredded Parmesan assorted seafood and fresh vegetables topped with shredded Parmesan
Fried Catfish
strips of catfish breaded, seasoned and fried
Four Seasons Pasta**
penne pasta tossed with pesto sauce with asparagus, zucchini squash and roasted red peppers

DESSERTS

Homemade NOLA-Style Pralines* Traditional Bread Pudding*
with a caramel bourbon sauce
Assorted Fresh-Baked Cookies and Brownies*
optional: add brandy milk shooters

GLOBAL GOURMET

BREAKFAST

Basic Breakfast
to include breakfast stables such as cheese grits, assorted mini muffins and Danish, fresh cut seasonal fruit, bacon, scrambled eggs, French toast or traditional pancakes, hashbrowns, and sausage
Apple & Oatmeal Cups**
spiced oatmeal baked in a Washington apple bowl
Green Eggs and Ham*
basil and pesto eggs topped with red onions and manchego on petite croissants* or with ham
Baked Strata
assorted peppers, fontina, and pancetta
Specialty Pancakes**
choose from bananas foster, pumpkin pie, blueberry or traditional served with whipped maple butter and warm syrup
Fruit and Yogurt Kabobs*
to include melons, oranges, grapes, strawberries, bananas, and more served with vanilla Greek yogurt and granola
Coffee & Tea
self-­‐serve coffee & tea with cream, sugar and sugar substitute

BREAKFAST BEVERAGES

Seasonal Offerings
White Breakfast Sangria
ginger ale, honeydew melon, cantaloupes, raspberries, green grapes
Rosé Breakfast Sangria
sparkling white peach juice, mixed berry puree, kiwi, strawberries, raspberries
Burgundy Breakfast Sangria
white and red grape juice mixture, peaches, green apples, blackberries
Coffee & Tea
self-serve coffee & tea with cream, sugar and sugar substitute

ARTISANAL SANDWICHES

St. Charles
roasted turkey and smoked portabella with herb goat cheese spread
Crescent City Farmer's Market Sandwich*
grilled eggplant, zucchini, roasted red peppers, mozzarella, arugula, and kalamata olive pesto served on petite focaccia squares
Cochon & Swiss
Chisesi’s ham, melted Swiss, Dijon mustard, on French baguette
Upperline
thinly sliced roasted chicken, mozzarella, sweet red peppers, and olive pesto in a spinach herb wrap

SOUPS & SALADS

Shrimp Remoulade Salad
spicy Gulf shrimp atop mixed greens, served with housemade Remoulade sauce
Grilled Peach Salad*
fresh arugula, Picayune peaches, and gorgonzola crumbles, tossed with a sugar cane vinaigrette
Crab & Corn Bisque
lump crab meat, fresh herbs
Seafood Gumbo local
seasonal seafood, chicken and local Andouille sausage served with white rice
Turtle Soup
topped with fresh parsley and chopped egg
Cream of Artichoke Soup
fresh artichoke hearts in a delicious cream sauce

DIPS

Dip 'n Redeaux**
trio of edamame hummus, black olive tapenade, and cucumber-mint raita, with a variety of pita triangles, chips, crostini, and more
International Cheese & Fruit Display*
selection of gourmet cheeses with fresh fruits & berries
Salsa Medley**
pico de gallo, fresh guacamole, and mango salsa served with tortilla chips
Cajun Seafood Dip
Gulf shrimp and crabmeat with Creole seasonings in a spicy cream sauce, served with golden crostinis
Artichoke and Spinach*
creamy Parmesan with fresh spinach and artichoke hearts with bagel chips and tortilla chips

HORS D'OEUVRES

Shrimp & Cucumber Spring Rolls
fresh Gulf shrimp salad, avocado, and fresh herbs wrapped in cucumber bundles
Tartare Cones
spicy Ahi tuna, or “Fire on the Bayou” with crawfish tails & fresh mangoes on a mini cone
Watermelon Squares*
cubed watermelon topped with French feta, tarragon, and balsamic syrup
Abita Braised Beef Tostones
fresh golden plantain tostones, served with Abita Amber braised beef and charred sweet corn salsa
Veggie Nacho Bites**
pan fried veggie dumplings drizzled with edamole (avocado & edamame) and a house-made creamy secret spiced sauce
Crawfish Cigarillos
crawfish, mushrooms, and tri-color roasted peppers rolled into handheld cigar-like bites with a creamy queso fresco drizzle
Yakitori**
grilled Japanese style kabobs glazed in housemade teriyaki sauce. with mushroom & onions** or chicken
Chevre Tartlet*
herb chevre piped into phyllo cups with black olive tapenade
Churassco Steak
marinated steak topped with house-made chimichurri salsa

HORS D'OEUVRES (CONTINUED)

Grilled Pizzettes Duo*
mini grilled flatbread pizzas: el fresco* seasonal veggies and manchengo. or Gulf oysters, green tomatoes, hot sausage crumbles with garlic and manchengo
Chicken Étouffée Dumplings
braised chicken & seasonings stewed in a Creole style brown roux gravy base stuffed inside a wonton wrapper & baked with gouda shavings
Boudin Okra Boats
seasoned boudin stuffed & baked in okra, topped with a Parmesan and herb crumble
Shrimp Corndawgs
local Gulf shrimp fried to golden brown in a fluffy batter and served with a housemade pepper jelly with a hint of spice
Gulf Shrimp & Grits
Gulf shrimp in a light tomato cream sauce atop cheddar stone ground grits
Curry Puffs**
curried potatoes & savory filling with a subtle coconut milk base stuffed in flaky pastry dough and served with cucumber mint raita dipping sauce. with beef filling or vegetarian with potatoes & leeks**
Fried Portabella Ravioli Bites
Italian sausage and portabella mushroom ravioli, coated in a Parmesan pine nuts bread crumb mixture, with diavolo dipping sauce
PLT’s
an elevated Italian twist on a classic—pressed golden traingles of prosciutto, arugula, tomatoes and smoked provolone cheese topped with traditional pesto drizzle
Wild Mushroom Arancini Balls
trifecta of wild mushrooms, risotto rice, and Italian cheeses topped with a dollop of smoked tomato chutney
Asian Chicken and Waffles
mini grilled Thai chicken satay style bites, served on savory coconut ginger waffle with a red curry coconut crème anglaise
BBQ Shrimp Bruschetta
Gulf shrimp baked in aromatic garlic tomato broth and fresh herbs, atop a baked crostini with melted mozzarella
Crawfish Cannolis
savory cannoli shells stuffed with a crawfish mascarpone cheese mixture and sweet fire-roasted peppers served with a satsuma gastrique
Rice Krispy Treat
bite-size toasted coconut rice squares topped with Jamaican jerk chicken and tropical fruit medley of salsa
Lettuce Cups**
build your own wrap with shitake mushrooms, waterchestnuts, cilantro and shredded carrots in chilled lettuce cups. with tofu** or chicken
Sweet Potato Frites**
sweet potato fries served in a ketchup shooter

ENTRÉES

Creole Catfish Court Bouillon
Creole catfish over local Jazzmen brown rice served with side of okra cornbread
Vegetable Lasagna**
alternating layers of fresh zucchini, eggplants, and fresh seasonal produce with succulent tomatoes and cheese provided by local farmer's market
Bayou Meats 'n Frites
mini alligator or crawfish sausage sliders with sweet potato fries and accompaniments
Duck Beignets
duck confit in a savory beignet, sprinkled with cayenne powdered sugar and debris accompaniment
Pastalaya
traditional jambalaya base and seasonings tossed in penne, with chicken, Andouille, shrimp and a side of Parmesan
Paella**
vegetarian Spanish style saffron rice, asparagus, peas, squash, and seasonal produce
Orzo Pasta Salad*
orzo tossed with asparagus, artichoke hearts, sundried tomatoes, charred lemons, & Parmesan
Tagine**
Morrocan aromatic, warm stew served with a side of couscous and preserved lemons. with butternut squash and apricots** or chicken or beef

PLATED SELECTIONS

most entrees available as plated selection, inquire with your salesperson
Sunday’s Best
lemon & thyme roasted chicken or tri-­‐tip roast served with rustic red skin potatoes & steamed broccoli crowns
Herb and Garlic-­‐Crusted Pork Loin
topped with mushroom bordelaise, rice pilaf and glazed carrots
London Broil
top sirloin topped with shallot demi glace, butter and served with grilled onions, poached fingerlings with haricot verts bundles
Stuffed Chicken Breast
juicy chicken breast stuffed with wild mushroom dressing served with a port wine reduction and roasted seasonal veggies

CARVING STATIONS

$100 fee for carving station rental and uniformed chef attendant all stations served with horseradish cream, au jus, shallot demi glace, variety of dinner rolls, and option of two sides
Prime Rib Carving Station
select temperature
Turkey Station
oven roasted
Garlic-­‐Studded Roast Beef
select temperature
Orange Glazed Pork Tenderloin
Honey Glazed Ham
Beef Tenderloin
select temperature

SIDES

choose two sides with each carving station selection
Baby Carrots in Citrus Butter
Cornbread Stuffing
Garlic Cheddar Mashed Potatoes
Haricots Verts
Herb Roasted Potatoes
New Orleans Dirty Rice
Okra Cornbread
Roasted Seasonal Root Vegetables
Steamed Broccoli
Sweet Potato Frites
Sweet Potato Mash

DESSERTS

Petite Patisserrie Treats*
miniature cheesecakes, seasonal fruit tarts and brownies
Death by Chocolate*
petite fruit, cookies and coconut macaroons, all hand dipped in chocolate
White Chocolate Donut “Bread” Pudding*
an Eiffel take on a New Orleans classic—bread pudding made with donuts, white chocolate, and a caramel bourbon sauce
Cheesecake Stuffed Strawberries*
strawberries stuffed with NY style cheesecake filling dusted with graham cracker crust

SEASONAL FARE

Available September-November 2013
Oxtail Poutine Shooters
braised oxtail in traditional coq au vin stew base and cheese curds smothering crisp, golden pomme frites
Bird’s Nests*
deviled quail eggs resting in curried “nests” topped with wasabi tobiko
Lamb Kebabs
spiced ground lamb grilled on sugar cane skewers topped with pistachio gremolata
Gnocchi Bites*
individual sage gnocchi bites sautéed in brown butter and cremini mushrooms atop butternut squash puree