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 filled 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 a choice of 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

*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

Served with chocolate Amaretto, marshmallow cream cheese, poppy seed dressing at a small fee

Fresh Vegetable Crudite:

 Served with crackers or bread

1 hot & 1 cold dip:

  • Hot spinach or spinach artichoke
  • Cold spinach with water chestnuts
  • Cold dill
  • Ranch

 

Seven Layer dip with queso & salsa & chips

Salade

Chapelle – Bleu Cheese – assorted Field Greens, Bleu Chees Crumbles, Granny Smith Apples, Roasted Pecans with Pecan Maple Dressing

Asian – with Sesame Seed Dressing -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

Le Grande Martini Salade Bar – upcharge applies – Your guests will have a coice of 3 salads specially designed for them! Served in martini glasses.

Vegetables & Starches

Martini mashed potato bar – with 2 gravies, 2 cheeses, butter, sour cream, bacon & chives

Pasta – handmade heart-shaped, round or penne pasta, with your choice of either white, colored, striped or confetti with any sauce:

  • Alfredo
  • Marinara
  • Pink Vodka
  • Lemon Garlic

 

Risotto

 

Mixed seasonal vegetables

 

Hot Asparagus with Hollandaise & Prosciutto

 

Vegetable Fried Rice

 

Haricots Acadiens et Ris – Cajun beans & rice

 

Jacob’s Potatoes – cooked in Thyme stuffed With Gorgonzola Cheese & Walnuts

 

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
  • Chicken – your choice of ingredients: apples, grapes, blueberries, cashews, almonds, pecans, onions, celery & dill

All prepared on your choice of croissants, white, wheat, rye & swirl, or date nut breads.

 

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 Bourguignon 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, Cookies

Chocolate fountain with all the goodies – upcharge

 

 

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