New Year’s Eve Extravaganza Menu

Hors D’Oeuvres - Served Family Style

Petite Gulf Crab Cakes
Served with green peppercorn remoulade

Oysters Bienville
Oysters on the half shell baked with shrimp and mushrooms in a rich cream sauce

Butter Poached Lobster
Lobster medallions with fennel slaw in marinated cucumber

Coffee Marinated Duck Breast
Grand Marnier and blueberry gastrique

Red Stick Lamb Lollipops
Annatto marinated lamb lollipops with a mint chimichurri

Pepper Jelly Meatballs
Hot beef sausage

New Orleans Style BBQ Shrimp

Andouille Sausage and Cheddar Cheese Beignets
Served with Creole mustard aioli

Tomato Caprese
Fresh mozzarella, grape tomatoes, fresh basil, balsamic reduction

Pimento Cheese Bruschetta

Dessert
Bananas Foster
Fresh sliced bananas sautéed in butter, brown sugar, vanilla, cinnamon and rum.
Served warm atop vanilla ice cream

Open Premium Bar

Menu created and prepared by Executive Chef Steve Wells and Sous Chef Byron Fennidy

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