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Welcome to the Chef's Table

Herb Inspired Fall Menu
6 to 7 Courses
Image by Mika Baumeister

Cajun Festin

Seasonal Fall Cajun & French Menu

Minimum of 8 people 

$89.00 per person (excludes tax and gratuity)

Appetizers

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Fried Green Tomatoes, served with a creamy Lobster Étouffée

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BBQ Shrimpserved a top grilled french bread, with a spicy garlic and herbed infused butter and homemade bbq sauce. 

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Main Courses

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Filet de Saumon

Salmon, stuffed with fresh scallop and shrimp, layered in a bernaise sauce, served with char grilled asparagus, garnished with roasted almonds and shredded smoked gouda, and  cloud mashed potatoes, blended with fresh roasted garlic, parsley, and creme. 

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Rack of Lamb

stuffed with a crawfish dressing, and served with a mushroom risotto, and char grilled Brussels sprouts, garnished with roasted pecans, and aged white cheddar.

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Dessert 

 

White Chocolate Tiramisu Cheesecake with sauce au chocolat

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Bourbon Pecan Pie, served with brown sugar glaze, and homemade ice cream. 

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**Each course is paired with wines from a local winery.

Image by Do mee

Fall Soupes & Beef

Seasonal Fall Cajun & French Menu

Minimum of 8 people 

$105 per person (excludes tax and gratuity)

Appetizers

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Fall Soupe Flight

Creamy Potato and Clam Soup

Vichyssoise, made with fresh Yukon potatoes, and a Chilled Peach Soup with fresh goat cheese.

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Crab Salade Deviled Eggs, served on a bed of fresh arugula, roasted cherry tomatoes, peppers, and grilled onions. 

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Main Courses

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Filet with Marchand de Vin Grilled

a center-cut beef tenderloin, marchand de vin sauce, butter-braised mushrooms, with yukon gold mashed potatoes

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Gulf Shrimp in a Sorrel Sauce, served on a bed of white cheddar stone grits

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Dessert

Butter Cake, with fresh creme, and warm mixed berry marmalade

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Mousse au Chocolat

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**Each course is paired with wines from a local winery.

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Brunch

Seasonal Fall Cajun & French Menu

Minimum of 8 people 

$68 per person (excludes tax and gratuity)

Appetizers

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Fresh Creme Yogurt, with an aged blueberry reserve

French Quiche Lorraine, made with smoked prosciutto

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Entree

Crab Crochet Eggs Benedict, served with mixed greens, roasted beets, and sweet tangerines

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French Toast Waffles with apple wood bacon, and roasted potatos

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Simple Omelet, made with fresh creme cheese, and garnished with roasted tomatoes and basil

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Dessert

Homemade Beignets, served with a chocolate coffee shot

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Baked Peaches, served with roasted pecans and cream

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**Each course is paired with a signature cocktail...

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© 2023 by Hey Chef Pamela

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