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~ Banquet Dinner Menu Selection ~

Your dinner entrées will include the Chef’s selection of freshly prepared seasonal vegetables; crispy French bread with garlic and herb butter;  coffee, brewed decaffeinated coffee and/or select tea.
All dinners are four courses:
1. Soup 2. Salad 3. Entrée and 4. Dessert. Alternatively, soup or salad can be substituted with an appetizer at an additional charge.

Click here for our Banquet Wine List
Click here for our Banquet RFP

~ Soupes ~ (select one)

CRÈME LOUIS XVI A Velvety, Light, Fresh Cream of Vegetable Soup

BISQUE DE CREVETTES A Rich Shrimp Puree Flavored with White Wine, Cognac & Tomato

SOUPE D’HUÎTRES ET D’ÉPINARDS Oyster Broth with Fresh Spinach and Morsels of Oysters Flavored with Herbsaint

~Appetizers ~ (Soup or Salad can be substituted with an appetizer at an additional charge)

RILLETTES AUX DEUX SAUMONS Smoked and Poached Salmon Blended into a Mousse and Served Chilled. Additional Charge

CREVETTES COCKTAIL OU REMOULADEA Chiffonnade of Lettuce Topped with Remoulade or Cocktail Sauce and Fresh Louisiana Gulf Shrimp Additional Charge

ASSIETTE DE CANARD FUMÉ Smoked Duck Breast Garnished with Mixed Greens Served with Mango Chutney. Additional Charge

DUO DE TOMATE ET FROMAGE DE CHÈVRE Sliced Fresh Tomatoes and Goat Cheese With Fresh Basil Vinaigrette Additional Charge

PÂTÉ DE CANARD BIGARADE Duck Pâté Served with Onion marmalade Additional Charge

~ Entrées ~ In order to keep the standard of High Quality Food at Louis XVI one entrée choice is preferred, however, we can do up to two entrée choices with the guaranteed number of each choice 72 hours prior to the event.

CÔTE DE PORC GRILLÉ AU CITRON Grilled Pork Chop with Lemon

PETIT SAUMON ET PETIT FILET MIGNON GRILLÉS Petite Portions of Grilled Salmon with Dijonaise Sauce and Filet Mignon Served with Béarnaise

POULET ROTI À LA MOUTARDE CRÉOLE Roasted Chicken Breast with a Creamy Creole Mustard Sauce

FILET DE POISSON AU CHAMPAGNE Poached Fish of the Day with a Champagne And Caviar Sauce

POULET SAUTÉ CHASSEUR Sautéed Chicken Breast in a Brown Tarragon and Mushroom Sauce

MEDALLIONS DE VEAU AUX CHAMPIGNONS Medallions of Roasted Veal Loin Topped with Mushrooms and a Garlic Cream Sauce

POULET AUX GRAINS GRILLÉ Grilled Breast of Free Range Chicken Smothered In Roasted Garlic and Rosemary

CÔTE DE VEAU GRILLÉ SAUCE BÉARNAISE Grilled Veal Chop Served with a Béarnaise Sauce

RÔTI DE PORC À LA CHARCUTIÈRE Roasted Pork Loin Topped with a Robert Sauce and a Julienne of Gerkin

FILET DE BOEUF GRILLÉ SAUCE BÉARNAISE Beef Tenderloin Served with a Béarnaise Sauce

SAUMON GRILLÉ SAUCE DIJONNAISE Grilled Salmon with a Dijon Mustard Hollandaise

FILET DE BOEUF SAINT HERBERT Marinated Beef (Venison Style) Served with a Sauce of Peppercorn, Red Currant Jelly, and Seasonings

FILET DE POISSON NOUVELLE ORLÉANS Fish of the Day Blackened New Orleans Style

TOURNEDOS LOUIS XVI Sautéed Filet of Beef Topped with Wild Mushrooms in Madeira Sauce

FILET DE POISSON GRILLÉ AU BEURREDE MANGUE Grilled Fish of the Day with a Composed Butter of Mango, Orange, and Cilantro

CÔTE DE VEAU LYCHEESA Thick Cut Veal Chop Deglazed with Sherry and Topped with Lychees

~ Desserts ~ (Select one)

FRAISE MELBA CHANTILLY Vanilla Ice Cream with Fresh Strawberries Topped with Melba Sauce, Toasted Almonds and Whipped Cream

MOUSSE DE FRAMBOISE Raspberry Mousse Served in Chocolate Cups Accompanied with White Chocolate Anglaise and Raspberry Coulis

GÂTEAU AU FROMAGE PRALINÉ Homemade Cheesecake Flavored with Almonds and Hazelnuts

GÂTEAU AUX NOISETTES Chocolate Cake Layered with Hazelnut Spread Covered with Chocolate Ganache

BANANES FOSTER Our Own Version of New Orleans Favorite Dessert Bananas Simmered in a Brown Sugar, Cinnamon and Banana Liqueur Sauce Flambéed with Rum and Served Over Vanilla Ice Cream. (Prepared Tableside)

GÂTEAU DÉCADENCE Flourless Chocolate Cake Flavored with Bourbon and Served Chilled on a Bedof Crème Anglaise, Garnished with Whipped Cream

CHARLOTTE AU CHOCOLAT ET BANANE Chocolate and Banana Mousse Surrounded by Lady Fingers Topped with Chantilly Cream, Served with an English Rum Sauce

Prices Subject to 9.5% Sales Tax and 18% Gratuity

Click here for our Banquet RFP

 
The dress code for Louis XVI is business casual.
Jackets are not required but recommended.
No jeans or shorts, please.