ala carte menu

Appetizers/Hors D Oeuvres; Please Choose one or three

Burrata Roasted tomato and basil on grilled Italian French Bread toasted; Large sliced Italian bread grilled then topped with burrata cheese with a roasted cherry tomato and basil relish then drizzled with extra virgin olive oil

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 confit 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'

French Bread tapas;

Grilled French bread slices with these topping for your enjoyment

bruschetta mix tomato and fresh basil coated with a balsamic glaze

Olive dressing; mix of calamata and green olives with olive oil Italian herbs

Roasted garlic herb in olive oil

Veggie Spring rolls

mixed seasoned Asian style veggies wrapped wrappers and deep fried served with Sweet Thai Chili

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)

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 in a Parm cheese cup

Iceberg salad

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

Fresh Buratto cheese plate; fresh Baratta served with caramelized apple, heirloom cherry tomato, toasted walnuts and diced crispy prosciutto crumbs topped with balsamic glaze with a small roasted garlic oil on the side

Entrees; Please choose one

Meat or Poultry or Seafood

Meat

FAN FAVORITE; Beef Wellington, tenderloin of beef seared then wrapped with wild mushroom duxelles, prosciutto ham, crape' and golden brown puff pastry served with brandy and mustard demi glace

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

Blacken Rib Eye: Tender 12 oz rib eye with Chef Charles 'Cajun spice mix served on a Grilled French Bread served with pan seared soft shell crab with Creole mustard sauce

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

Grilled seared to perfection 12oz Rib eye served with chimichurri pesto

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 skin on boneless Breast with balsamic diced tomato relish topped with Melted Buffalo Mozzarella cheese

Seafood.

Mixed Maryland dish; 5oz Maryland crab cake with a Lobster cake served with remoulade sauce

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

Lobster and Crab ravioli (5per person) Fresh handmade pasta with lobster and crab filling serving with lobster vodka sauce

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

Roasted Rainbow vegetable stack; sliced and layered mix veggies with truffle oil and Parm cheese

Grilled seasoned Asparagus

Sauteed Broccolini with lemon zest and garlic

Whipped potatoes with chives

Baked Sweet potato

Risotto with parm cheese and English peas

Dessert; Please choose one

Dessert

Crème Brulee creamy custard and topped with burnt sugar on top

and a side of coffee mousse

Tiramisu

Rich Coffee soaked lady fingers with mascarpone cheese cream and chocolate-dusted

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

Bread pudding souffle; French bread pudding inside a rich souffle and served with whisky anglaise (Platted only and limit 10)

Chef Schulman Private Chef and Caterer

Welcome

Ala Carte Menu