Banquet

Assorted Appetizers

Dinner starts with a Marlin Grill Wedge

Entrée Selections:

  • Hickory-Grilled Filet Mignon
    Applewood bacon wrapped filet served on top of a red wine demi-glace, shoestring onion rings and béarnaise sauce on the side
    6 oz. Petite Cut
    10 oz. Cut

 

  • 14 oz. Rib Eye
    Mid-western, grain-fed, 28 day dry-aged certified Angus beef topped with caramelized onions and a red wine demi-glace

 

  • Pan Sautéed Grouper
    Fresh local grouper sautéed with lump crab meat, shrimp, Bienville sauce topped with lemon butter

 

  • Grilled Mahi-Mahi
    Fresh locally caught Gulf Mahi-Mahi grilled over hickory-wood and finished with a champagne, dill, and caper cream sauce

 

  • Boneless Chicken Breast
    Pan sauteed medalions of skinless, boneless chicken breast finished with a caper cream or sauce meunier

 

Chef’s sides served with dinner and assorted Chef’s Selection of Desserts