Levy Restaurants

Appetizers to be butler-passed

Herb-marinated petite lamb chop served warm with fresh mint demi glace

in a rosemary & olive tartlet

On toasted brioche round with passion fruit glace

Yukon gold whipped potatoes

 Sauteed seasonal vegetable

Rolls & butter

Mixed field greens and Belgian endive, tomatoes, cucumbers, carrots, with dark balsamic vinaigrette

Cheddar, swiss, colby, baby gouda, camembert, with Carr’s crackers

An assorted platter of miniature sweets

Appetizers to be butler passed

With balsamic glaze in a tomato basil tartlet

Applewood smoked bacon with sweet orange glaze

With golden ripe pineapple on toasted brioche round

Horseradish whipped potatoes

Sautéed seasonal vegetable

Rolls & butter

Bowtie pasta with sweet Gulf baby shrimp, mushrooms, julienne vegetables and roasted garlic cream sauce

Crisp romaine lettuce with traditional Caesar dressing and garlic croutons

Key lime, cheesecake, and chocolate tartlets

Appetizers to be butler passed

With horseradish cream

With mustard sauce

With Asian dipping sauce

Sautéed in wild mushroom demi glace

3-ounce pan-seared with caramelized onions

haricot vert

rolls & butter

With cocktail sauce and lemon

Vanilla bean ice cream topped with flambéed bananas and dark rum sauce