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Group Luncheon Menu

Menu Designed For 10 or more guests
All Entrée served with French bread, sensation salad and dessert

10-40 Guests: Select up to 3 entrees and 2 dessert
41-60 Guests: Select up to 2 entrées and 1 dessert
61 Guests and Above: Select 1 entrée and 1 dessert
(Buffets are available for groups of 50 guests or more with two entrée choices)

Entrees

Optional Soup Course available. (Priced per Entrée) All Entrees are served with chef selection sides.
Pecan Fish
fresh fillet of pecan crusted Gulf fish pan sautéed and topped with meunière sauce

Petite Adrian
pan sautéed fresh Gulf fish fillet, with jumbo lump crabmeat, mushrooms, and green onions in Meuniere sauce

Lump Crab Cakes
lightly seared cakes of Louisiana crabmeat on grilled corn relish with a citrus aioli

Louisiana Crawfish Cakes
lightly seared cakes of Louisiana crawfish and cornbread on grilled corn relish with a cilantro lime cream

Broiled Seafood Stuffed Shrimp
two broiled jumbo Gulf shrimp stuffed with crawfish, shrimp, and crabmeat with beurre blanc

New Orleans BBQ Shrimp
Gulf shrimp and Andouille with New Orleans barbeque butter and spinach primavera

Blackened or Deep Fried Fillet of Catfish
topped with crawfish etouffee

French Cut Breast of Chicken
herb marinated and broiled, finished with mushroom beurre blanc

Seafood Crepes
twin crepes filled with crabmeat, crawfish, shrimp, and mushrooms served with boursin cream and julienned vegetables

Seafood Stuffed Mirliton
twin mirliton stuffed with crawfish, shrimp and crabmeat, topped with buerre blanc

Satsuma Glazed Duck
marinated duck breast, pan seared to medium and finished with a Satsuma and sweet pepper glaze

Juban’s Hamburger Steak
8oz chopped tenderloin of beef, topped with Juban’s honey bourbon caramelized onions

Veal Piccata
paneéd medallions of veal topped with a lemon, caper butter sauce served over pasta

Honey Bourbon French-Cut Pork Chop
12 oz .French-cut pork chop broiled with Juban's honey bourbon glace

Beef Tenderloin
6oz filet of beef tenderloin grilled to order and topped with a port wine bordelaise

Angus Ribeye
12 oz premium Angus ribeye well marbled and aged to perfection, topped with maitre d’ hotel butter

Desserts Options

(Select Two) Over 40 Guests Select One
New York Cheesecake
with banana foster sauce

Juban’s Bread Pudding
served warm with a rum anglaise

Strawberry Shortcake
layers of moist cake and strawberry filling with fresh whipped cream

Chocolate Tuxedo Cake
layers of moist cake and Boston cream with a chocolate truffle icing

Luncheon Menus available until 2:00PM

Banquet facilities available for 6 to 140 guests seated for meetings and parties.

Complete Bar Service and Wine List available.