Chapelle des Fleurs — la différence

Chapelle des Fleurs — Le Menu

Hors D’oeuvres — passed butler style

Brown Sugar Meatballs — Our Signature!
Artichoke Parmesan Poppers — upscale version or The old time favorite
Mini Beef Wellington — the Queen would be proud!
Mushroom Vol-au-Vent — Delicate puffed pastry filed with Fontina Cheese and mushrooms
Bacon wrapped shrimp stuffed with mozzarella & jalapeno
Chicken Teriyaki skewers
Pepperoncinis stuffed with chicken salad
Cherry tomatoes stuffed with Cajun crab dip
Medjool dates stuffed with parmesan wrapped in bacon
Mini tart shells with Chicken salad, Tuna salad, mussels & brie Or brie & fruit conserve
Smoked salmon en bagel crisp with sour cream & fresh dill      Or cream cheese & caviar
East west shrimp with kiwi salsa
Mushroom caps stuffed with salami & cheese, crab amandine Italian sausage or cheesy spinach

The following served table side — up-charge applies except on Emerald & Double Emerald Packages

*Boiled Shrimp Cocktail
*Mexican Shrimp Avocado Cocktail
*Champagne Fruit Cocktail
*Grand Marnier Fruit Cocktail
*Bananas & Oranges en Amaretto served warm
*Crab Claws – Cracked, Fat & Juicy

***Any hors d’oeuvre may be used as a Buffet entree

Appetizer Tables

Fresh Fruits of the Season
     Add a dip for $1pp – Chocolate Amaretto, Marshmallow cream Cheese or poppyseed
Fresh Vegetable Crudite
     Served with crackers or breads
     1 hot & 1 cold dip
               Hot spinach or spinach artichoke
               Cold spinach with waterchestnuts
               Cold dill
               Ranch
Seven Layer dip with queso & salsa & chips

Salade

Chapelle – assorted Field Greens, Bleu Cheese
           Crumbles, Granny Smith Apples, Roasted
            Pecans with Pecan Maple Dressing
Asian – Romaine Lettuce, Bean Sprouts, Celery,
            Mandarin Oranges & Toasted Chinese Noodles
            With Sesame Seed Dressing
Caesar – Romaine Lettuce, shredded Parmesan &
            Croutons with Traditional Dressing
French Country – mixed Greens, fresh Beets, chilled
             Asparagus, Goat Cheese & Candied Pecans with
             Vinaigrette Dressing
Italian – Romaine Lettuce, Spring Greens, Cherry
             Tomatoes, Red Onion, Black Olives, Pepperoncinis
              Hard Salami & Croutons with Golden or Creamy
             Italian dressing or Sun dried Tomato dressing
Spinach – Baby spinach with hot Bacon dressing or
            Cool Raspberry Vinaigrette
      Chicken –  your choice of ingredients: apples, grapes, blueberries, cashews, almonds, pecans, onions, celery & dill
               
Le Grande Martini Salade Bar — upcharge applies
        Served in martini glasses your guests will have a choice
         Of 3 salads specially designed for them!

 Vegetables & Starches

Martini mashed potato bar — with 2 gravies, 2 cheeses, butter, sour cream, bacon & chives
Pasta – handmade heart shaped or round or penne, white, colored stripe or confetti
With choice of sauces:

• Alfredo

• Marinara

• Pink Vodka

• Lemon Garlic

Risotto
Mixed seasonal vegetables
Hot Asparagus with Hollandaise & Proscuitto
Vegetable Fried Rice
Haricots Acadiens et Ris – Cajun beans & rice
Jacob’s Potatoes – cooked in Thyme stuffed with Gorgonzola Cheese & Walnuts
Basil Fried Rice
Cold marinated Asparagus with Raspberry Sauce
Garlic Dilled New Potatoes
Squash Casserole
Corn Casserole
Green Beans Amandine
Fried Broccoli
Any Vegetable simply prepared or en casserole
Mushroom caps stuffed with your choice of Salami & Cheese, Crab Amandine, Italian Sausage or Cheesy Spinach

Quiche:

• Lorraine

• Spinach

• Seafood –  Tilapia, Crab & Shrimp

• Bacon

• Vegetable

Finger Sandwiches

• Cucumber cream cheese

• Chicken salad – pick your favorite!

• Old fashioned Pimiento cheese

• Egg Salad

• Tuna pineapple

• Turkey with Cranberry Horseradish

• Ham

• Turkey

On croissants, white, wheat, rye & swirl and date nut

Entrees

Chicken Crepes Mornay
Chicken Piccata
Chicken Quesadillas
Pecan crested Chicken with Orange basil Cream sauce & ranch
Sesame Chicken
Chicken Parmigiana
Chicken Marsala
Chicken Fajitas
Chicken Fried Rice
Chicken Tetrazini
Beef Stroganoff
Beef Bourguignonne with noodles
Beef Quesadillas
Beef Fajitas           
Szechwan Beef
Lasagna
Coconut Fried Shrimp
Pecan crested Salmon
Crab stuffed Tilapia
Seafood Crepes
Jambalaya
Etouffee
BBQ Brisket, Chicken, Ribs & Sausage

Carving Station with bakery rolls & sauces
     Please pick 2
          Beef Tenderloin
          Apricot Brandied Ham
          Pork Tenderloin
          Turkey Breast

Desserts

Chocolate covered strawberries, mini crème brulee, Chocolate éclairs, petit fours, cheesecake, cobblers, pies and cookies – Chocolate fountain with all the goodies – up-charge

Themed Dinners

Mexican
Italian
Luau
Chinese New Year
BBQ – Western
Mardi Gras – Our Favorite!

Many items can be used as hors d’oeuvres or on the buffet.

If you desire an item that is not on our menu please let us know and we will check with our chef!

All seafood items count as TWO selections Except when Passed Butler Style

We are sorry but we are unable to offer tastings because of our chef’s schedules.  We will be happy to give you a list of references!

Our Executive Chef is Jacob Williamson
Graduate of Aims Academy Dallas
French Culinary Institute of New York City – Manhattan
Presently Sous Chef – Wolfgang Puck’s 560 restaurant — Dallas