Formal Dinners

We feature a delicious 5-course plated dinner menu for those more formal occasions. Our classic dinner features appetizers, soup, salad, entrée with side dishes and dessert, all presented on beautiful china. Please call for formal dinner prices.

Appetizer:

Creole Shrimp Kababs, Gourmet Cheese platter with Crackers and selection from one of the following.

Sherried Mushrooms in Puffed Pastry
Puffed pastry shells are topped with diced Portobello and Shitake mushrooms sautéed in a sherry and herb sauce.

Leek, Pear and Gruyere Pastries
Fresh leeks are julienne and caramelized with Asian pears. This delicious combination is then mixed with Gruyere cheese, wrapped in puff pastry and baked to a golden brown. These are finished with a pure maple honey sauce.

Caribbean Seafood Martini
Wonderful combination of shrimp, scallops and mahi-mahi marinated in fresh limejuice and tossed with Caribbean spices, avocado and fresh mango. Served in a martini glass.

Artichoke Hearts with Bacon-Parmesan Sauce
Tender artichokes sautéed with bacon and garlic, finished with parmesan cheese, cream and fresh oregano.

Shrimp and Mango Crepes
Bay shrimp and fresh mango is mixed with green onions and bell peppers and rolled in thin crepes. This is then topped with our mango hollandaise sauce.

Mozzarella Caprese
Delicious Italian favorite featuring vine ripe tomatoes, fresh mozzarella and fresh basil. Drizzled with extra virgin olive oil and balsamic vinegar.

Caribbean Crab Cakes
Pan-fried lump crabmeat sautéed with red bell peppers, garlic and capers. Accompanied with our Creole hollandaise made with vine-ripe tomatoes.

Shrimp Remoulade
Flavorful remoulade sauce surrounded by large Gulf shrimp steamed with Creole spices.

Barbecued Shrimp
These shrimp never see the Weber! Instead, they are sautéed with a special homemade barbecue sauce, white wine, lemon juice and fresh tarragon, served with roasted baguette rounds.

Scallops in Puffed Pastry with Champagne Vanilla Sauce

Large sea scallops are sautéed in a champagne vanilla sauce, wrapped in puff pastry and baked to a golden brown.

Soup:

Select one of the following

Butternut Squash Soup
An all time favorite at the Bayou House. We simmer tender butternut squash, onions, carrots with a wide variety of seasoning in homemade chicken stock. The soup is then puréed and served with créme fraîche and fresh chives.

Roasted Garlic and Chicken Gumbo
A dark roux is mixed with bell peppers, celery, onions and puréed roasted garlic. The gumbo is then simmered with homemade chicken stock and tender roasted chicken.

Conch and Clam Chowder
Fresh conch and clams are featured in this South Florida classic.

Vegetable Soup
My mom's recipe, strictly homemade. The soup contains onions, carrots, celery, potatoes, leeks and shredded cabbage. This is slow cooked in a vegetable broth.

Seafood Gumbo
A dark Cajun roux and a variety of seafood are simmered with bell peppers, celery, onions, Cajun spices and a homemade shrimp stock.

Smoked Duck and Wild Mushroom Gumbo
Muscovy duck breasts are smoked over hickory wood and simmered for hours in this incredible gumbo that also features, shittake and portabello mushrooms.

Jamaican Seafood Soup
Wonderful soup that consists of caramelized onions, leeks and celery simmered in a shellfish stock with jerk seasoning and fresh tarragon. The soup is served around a mound of sautéed shrimp, scallops and mahi-mahi.

Salad:

Select one of the following

House Salad with Dill Dressing

Fresh greens, tomatoes and cucumbers are accompanied by our homemade dill dressing.

Jicama - Pineapple Spinach Salad

Fresh jicama and pineapple are tossed with baby spinach in a cilantro vinaigrette dressing.

Grilled Portobello and Red Pepper Salad with Rosemary Dressing
Wonderful salad featuring grilled portobello mushrooms and roasted red bell peppers, mixed with baby greens and tossed with our rosemary vinaigrette dressing.

Arugula, Prosciutto and Fresh Mango Salad

Fresh arugla is tossed in a dressing of balsamic vinegar and extra virgin olive oil. The salad is then topped with Italian prosciutto and jullianed fresh mango.

Traditional Caesar Salad

Large romaine leaves are used in this classic salad. Made with homemade toasted croutons.

Seared Ahi Salad with Pan-Asian Dressing
The freshest Ahi tuna in pan seared in sesame oil. The tuna is then sliced and served on top of our salad of baby greens, bamboo shoots and our Pan-Asian vinaigrette dressing.

Blackened Shrimp Salad
Large gulf shrimp are blackened with Creole spices and top this salad of baby greens, tomatoes and cucumbers. All this is tossed with our homemade Mango Vinaigrette Dressing.

Sides:

Select two of the following

Roasted Garlic and Onion Mashed Potatoes

Everyone's favorite mashed potatoes. We blend ours with roasted garlic and caramelized onions, then whip to creamy perfection.

Southern Bean Bundles

Tender yellow and green beans are wrapped in bacon and baked in a sherry clove glaze.

Rosemary New Potatoes

Baby new potatoes are sautéed with roasted garlic and fresh rosemary.

Marmalade Carrots

Baby carrots are sautéed with parsley, butter and orange marmalade.

Creole Scalloped Potatoes
Russet potatoes are sliced thin and baked in a mixture of cream, roasted garlic and fresh rosemary.

Grilled Polenta with Wild Mushroom Sauce
Fresh polenta is grilled until golden and topped with a sauce of wild mushrooms, port wine and fresh rosemary.

Sautéed Plantains
Caribbean bananas are pan sautéed with butter, cumin and a dash of cinnamon.

Herbed Vegetable Medley
A variety of fresh vegetables are sautéed with seasonal fresh herbs.

Snow Peas and Carrot Ribbons in Mint Basil Butter
Fresh snow peas and thinly sliced carrots are sautéed in a delicious Caribbean sauce containing fresh mint and basil.

Grilled Asparagus Bundles with Lemon Caper Sauce
Tender young asparagus are grilled and bundled with Italian prosciutto. They are then baked with a lemon caper sauce.

Butternut Squash Ravioli with Hazelnut Cream Sauce

Fresh roasted butternut squash, fresh sage and goat cheese are mixed into homemade ravioli and served with our hazelnut cream sauce. Fragrant and delicious.

Entrees:

Guests may choose one of the following (maximum of two choices per event)

Caribbean Chicken

Chicken breasts are dusted with coconut and sautéed. The Chicken is served with a mango habanero sauce and topped with our Key West salsa containing avocados, mangos, red onions and cilantro.

Pasta Jambalaya

A delight with green onions, a variety of bell poppers, gulf shrimp, sea scallops, andouille sausage and blackened chicken, tossed with penne pasta and a Creole cream sauce. This can also be made vegetarian.

Bayou Prawns

Succulent shrimp sautéed in a Creole sauce consisting of fresh tomatoes, white wine, red bell peppers, garlic and fresh marjoram, served over angel hair pasta.

Teriyaki Grilled Ahi with Plantain-Mango Salsa

The freshest Ahi tuna is charbroiled and glazed with our chef Chris's special teriyaki-sesame sauce and topped with our plantain- mango salsa.

Papaya Prawns

Large prawns are sauteed with fresh papaya and butter, then dusted with coconut and broiled. Served with coconut rice.

Bourbon Street Steak

A tender aged 8 oz top sirloin steak is finished wigh a Marchand de Vin sauce and Roasted Red Pepper Coulis.

Roast Lamb with Rosemary Port Sauce

Tender leg of lamb is seasoned with fresh rosemary and slow roasted. The lamb is then finished with our rosemary port reduction and served with a side of our mint julep sauce.

Caribbean Cioppino

A Caribbean twist on a San Francisco favorite. We feature clams, mussels, scallops, shrimp and calamari in a wonderful broth of coconut, fresh lime, turmeric and other Caribbean spices.

Slow Roasted Prime Rib
We season our prime rib with fresh rosemary and herbs de provence. Served with wild mushroom demi-glace, au-jus and creamy horseradish sauce.

Apple Walnut Pork Wellington
Delicious pork loin stuffed with apple walnut stuffing, coated with an herb goat cheese mixture and wrapped in puff pastry. The pork is then baked to a golden brown, sliced and served with an apple demi-glace sauce.

Stuffed Filet Mignon
Tender-aged filet mignons stuffed with grilled Portabello mushrooms and roasted bell peppers, served with a port demi-glace.

Osso Bucco
A favorite Italian specialty featuring veal shanks that are cooked for hours in a homemade marinara sauce and red wine until they are incredibly tender. They are served on a bed of oven roasted vegetables.

Tournedos Sauce Espagnole

Aged filet mignons are seared with Cajun spices and topped with a sauce made with andouille sausage, red wine, demi-glace and mushrooms.

Painted Mahi-Mahi

Straight from the Keys, fresh mahi-mahi is "painted" with a mixture of rum and tropical spices, and then seared to perfection. This is surrounded with a mango-habanero sauce and topped with mango, plantain and avocado salsa.

Blackened Swordfish with Tchoupitoulas Sauce

A blackened swordfish steak accompanied with roma tomatoes, onions and cilantro in a creamy Tchoupitoulas sauce. ( pronounced "Tchoupitoulas!" )

Grilled Muscovy Duck with Blackberry Port Sauce

Muscovy duck breasts are grilled and topped with a delicious sauce containing fresh blackberries, duck stock, blackberry vinegar and ruby port.

Dessert:

Select one of the following

Créme Brulee

A delicious custard made from real whipping cream and vanilla beans topped with brown sugar and flamed in the oven to a golden brown. This can also be topped with your favorite berries.

Bananas Foster

Ripe bananas are sautéed with butter, cloves, brown sugar and cinnamon. This wonderful concoction is then flamed in dark rum and served over vanilla ice cream. This is Valerie's favorite!

Bread Pudding

An old southern tradition lives on. This delicious dessert is topped with our special Southern Comfort sauce.

Key Lime Pie

The only reason to pucker up is to give this dessert a kiss of satisfaction.

Pies and Cheesecakes

A variety of decadent pies and cheesecakes are available.

Banana-Mango Crepes

Fresh bananas and mangos are mixed with mascapone and cream cheeses with a touch of allspice. They are then rolled in dessert crepes and finished with a caramel cream sauce.

Mango Mousse

Fresh ripe mangoes are used in this cool, refreshing dessert garnished with mint leaves.