ala carte menu | chefschulman.com

Welcome to Ala Carte! Please take a moment to explore our exquisite a la carte menu, designed to suit your tastes and delight your guests. Enjoy a selection of culinary delights that will make your dining experience truly memorable. We look forward to serving you

Price

Three or four course dinner,

Two to Four Guests $165 per person

$30 per person additional guest up to fifteen includes chefs' fees and grocery fee

$65 booking fee

$35 Travel fee

Buffet available for 15 to 20 plus guests

Soups; Please choose one

Louisiana Gumbo; made with shrimp, crab and andouille with the holy trinity, okra and white rice with Chef Charles' special Cajun blend

Maryland Crab; tomato broth with mixed veggies, cabbage and lump crab meat with old bay

French Onion; caramelized onions served in a beef broth with crostini and melted Swiss and provolone cheese

Cream of Broccoli; tender broccoli served in a creamy broth with cheddar cheese

Chicken soup; tender cooked chicken in a rich broth served with veggies and noodles.

(add Matzah balls)

Appetizers; Please Choose one

if choosing more than one add $15 to each additional item

Seared sesame tuna and shrimp tempura taco; sesame seeds seared Ahi tuna sliced and crisp shrimp tempura on top sushi rice, topped with avocado and seaweed salad in a Nori crisp taco shell

Fried Duckling croquettes, shredded duck rolled in seasoned breadcrumbs then fried till golden brown served with soy, ginger seasoned pear puree

Maryland Crab dip: rich creamy lump crab meat topped with old bay and melted cheddar served with gourmet crackers

Baked Brie; creamy Brie cheese wrapped with puff pastry and served with raspberry jam served with crostini's

Jumbo Meatball: part lean ground beef and ground part pork mixed with crumbled blu cheese and served with a rich brown sauce

Fried Zucchini Frittas; Zucchini sticks battered and deep fried till golden brown served with chipotle ranch and blu cheese dip

Charcutier; assorted cured meats with international and domestic cheese with marinated roast veggies, dates, sweet pickles and mix olives

Stuffed Bourbon glazed dates; Dates stuffed sundried tomato and goat cheese then wrapped with prosciutto served with a bourbon glaze sauce

Shrimp and lump crab cocktail; Jumbo shrimp and jumbo lump crab served in a

glass with spicy cocktail sauce with

sprinkled old bay

Smoked salmon tartlet;

small tartlet with crème fraiche, dill and English cucumbers'

Entrees; Please choose one

Meat or Poultry or Seafood

Meat

Filet mignon.

Montreal seasoned filet wrapped with smoked bacon and grilled with caramelized sweet onions and roasted garlic cloves butter

Surf n Turf

Seared filet with a choice of Mini Maryland crab cake with remoulade, Blackened Jumbo shrimp, or Poached butter lobster tail

Beef bourguignon; tender beef cubes in a rich potato and vegetable stew served with sliced grilled French bread

Lamb rack

Marinated lamb chops with Dijon herb crust served with mint jelly and demi-glace

New York Strip

seasoned and grilled served with a roasted garlic and herb butter on top a grilled brioche bread

Braised Short Ribs

Short ribs that slow cooked in red wine the reduced served with Polenta Parmesan and roasted carrots

Lamb wellington

seared lamb loin and wrapped with mushroom duxelles, prosciutto ham baked in a puff pastry served demi-glace

Poultry

Duckling Angoltt

roasted duck then chopped and stuffed in fresh truffle pasta dough pockets then served with a saffron buerre blanc

Chicken Cordon Blu Stuffed chicken roulade breaded with Swiss cheese and ham served with a wild mushroom chutney

Chicken Bruschetta

Stuffed Airline Breast with balsamic diced tomato relish topped with Melted Buffalo Mozzarella cheese

Seafood.

Baked Stuffed Lobster tails

Two lobster tails with babe shrimp and crab topped with parmesan crust and drawn butter

Salmon Wellington

Herb Crusted Salmon filet with pureed spinach and Wild Mushroom Duxelles around the salmon then wrapped with puff pastry baked golden brown then served with a cucumber dill sour cream

Stuffed Lobster

Mix of crab and shrimp topped with parmesan bread crumbs served with melted butter

Shrimp Creole

Sauteed shrimp with Louisiana holy trinity and seasoned crushed tomato served over rice

Seared Scallops

Golden Brown seared jumbo scallops served with citrus beurre blanc

Bronzini

Seared Bronzini served with Mediterranean olive salad

Pecan Crusted Mahi

Crusted with Pecans and Dijon Mustard with an herb citrus hotel butter

Seafood roulade

Mix of Scallops, Shrimp and Crab Mousseline wrapped with thin sliced Zucchini then sous vide served with lemon wine butter sauce with dill and capers

Sides; Please Choose 2

Grilled seasoned Asparagus

Sauteed Broccolini with lemon zest and garlic

whipped potatoes with chives

Baked Sweet potato

salads; Please choose one

Commanders Palace Caesar; Crisp Romaine and buttered lettuce coated with creamy poached eggs Caesar dressing

served chopped bacon, sundried tomatoes, parm. crisp crumbles and grilled parm and garlic crostini

Iceberg salad

Chopped iceberg with chopped eggs, candied bacon, chopped tomatoes, and crumbled blu cheese with ranch dressing

Dessert; Please choose one

Dessert

Crème Brulee creamy custard and topped with burnt sugar on top

Tiramisu

Rich Coffee soaked lady fingers with mascarpone cheese cream and chocolate-dusted and a side of coffee mousse

Dark and white Chocolate parfait in chocolate cup with fresh berries and whipped cream on top

Praline Parfait Crushed pralines served with chocolate sauce and amaretto custard

French Pastry layered puff pastry with fresh Raspberry and strawberry served with pastry crème

Lemon Zested custard in a brandy tuile basket with crème anglaise

Pecan and Bourbon Cheesecake Layered cheesecake with pecan and bourbon crust and topped caramel sauce

Apple Crisp apples with cinnamon and sugar topped with rolled oats and garnish with pastry crust round

French Quarter shortcake Beignet served with seasonal warm seasonal berries