A twelve-foot long Fire and Ice Shrimp and Oyster bar, complete with carved Intergen logo and adorned with water lilies and pillar candles, greeted guests enjoying cocktails before dinner. In the Pisces Room, we wanted to take décor to a new level. So we commissioned video artists. They created film images of various underwater sea creatures, such as octopus and tropical fish, and projected them onto all four blank walls. Keeping in time with our cool underwater ocean theme, tables were set with beautiful coral centerpieces, and organza linens of tranquil sea foam green. After enjoying their dinner, guests were then escorted to the House of Blues by a parade of Latin musicians and dancers. Whether you have a specific vision, or need us to conceptualize your event, the result will be an experience you and your guests will always remember.

 

Hors D'Oeuvre in Living Water:
A 12-ft. Long Ice Bar Adorned with Carved Water Lilies, Topped with Pillar Candles and Illuminated from below.

Fire And Ice Oyster And Shrimp Bar - Placed on a bed of Seaweed Served with Traditional Cocktail Sauce, Curried Cauliflower and Cucumber Relish, and Fennel Mignonette accompanied by Crackers and Lemon Wedges.

 

Hand Passed:
Carpaccio Of Beef With Wild Mushroom Aioli - Rubbed with Creole Spices and Grilled Medium Rare, Sliced and Served upon Purple Onion Walnut Croutons finished with Wild Mushroom Aioli and Fresh Chives.

Tropical Chicken Sugar Cane Skewers - Joel's Tropical Chicken and Exotic Fruits, Papaya and Pineapple on Sugar Cane Skewers Glazed with Peanut Sauce.

Savory Mushroom "truffles" - Sumptuous Mushroom, White Truffle and Egg Salad Dusted with Parmesan Reggiano Cheese Decorated with Tiny Chive Spears Served on Crostinis.

Cornettes Filled With Salmon Tartare - Joel's own Citrus Infused Salmon Tartare, Filled in a Savory Cornette and Topped with Crème Fraiche.

 

First Course:
Crabmeat Timbale - Resting on Fresh Watercress tossed in our Creole Ravigote Dressing with a Tomato & Avocado Relish Topped with a Celery Root Chip.

 

Entrée:
Broiled Red Fish Topped With Jumbo Gulf Shrimp - Broiled Gulf Redfish topped with Jumbo Gulf Shrimp and a Creole Lemon Sauce, Served with Caramelized Pearl Onions and Asparagus.

Homemade Breads - Including Cheddar Biscuits, Brioche, and Purple Onion Walnut Rolls.

 

Dessert and Coffee:

Semolina Pound Cake With Coconut Cream - Wrapped in White Chocolate and served on a Black Pepper Pineapple, Garnished with Fried Plantain Strips and Rum Soaked Mango and Papaya, Finished with Mango Raspberry Coulis and a White Chocolate Fleur de Lis.

New Orleans Style Coffee