Light lunch consisting of ham and chicken finger sandwiches, fresh tossed salad, assorted fruit, assorted veggies with hummus and ranch, grilled chicken skewers, lemonade, iced tea, beer, and champagne.

5-course, plated dinner: i. First course: option of fresh tossed greens salad, pears, caramelized pecans, gorgonzola, balsamic dressing; or caprese salad ii. Second course: option of Commander's Palace turtle soup; or tomato soup iii. Main course: option of filet mignon, with red wine demi glace, sauteed vegetables, Dauphinoise potatoes garnished with Andouille bits; or fried catfish, maque choux, Dauphinoise potatoes garnished with Andouille iv. Remise en bouche (palate cleansers): lemon sorbet garnished with mint v. Fifth course: option of pecan pie a la mode or wedding cake (or both!)