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Backstreet offers a variety of pre-set menus for brunch, lunch and dinner parties.
If you wish to customize a menu to better suit your event, or create a new menu, we will be happy to make most modifications.
For more information, or to start planning your party, contact Dwight Gwin, our Banquet Coordinator, by phone (713-521-2239) or send an e-mail.
last modified 5/12/08
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First Course
Fruit Plate
Main Course
Chicken and Andouille Hash
with potatoes and sunny side up eggs topped in jalapeño hollandaise
Migas
Scrambled eggs with tortilla chips, diced tomato, serrano peppers, and green onions, served with black beans topped with queso blanco, salsa and flour tortillas on the side
Brioche French Toast
Stuffed with bananas and drizzled with caramel and maple syrup
Heirloom Tomato Tart
Served with a mixed field green salad with garlic vinaigrette
Dessert
Seasonal Sorbet
$26.00 per person excluding tax and gratuity |
First Course
Field Greens
Main Course
Backstreet Benedict
Two poached eggs over cheddar chive biscuits and Canadian bacon, topped with green jalapeno
béarnaise and served with grits and asparagus
Crab Cakes and Eggs
Served sunny side up with hollandaise sauce and creamed spinach on the side
Cobb Salad
With grilled chicken, blue cheese, bacon, egg, tomato, and avocado in a red pepper shallot vinaigrette
Lobster Sandwich
On a toasted brioche bun with bacon, tomato, arugula, and spicy onion rings with red pepper remoulade and potato salad on the side
Dessert
Dark Chocolate Cake with Chocolate Ice Cream
Vanilla and Ginger Crème Brulee
$30.00 per person excluding tax and gratuity
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First Course
Fried Green Tomato Salad
Charred Tomato and Chicken Tortilla Soup
Main Course
Crab Cakes and Eggs
Served sunny side up with hollandaise sauce and creamed spinach on the side
Heirloom Tomato Tart
Served with a mixed field green salad with garlic vinaigrette
Backstreet Benedict
Two poached eggs over cheddar chive biscuits and Canadian bacon, topped with jalapeno béarnaise and served with grits and asparagus
Cobb Salad
With grilled chicken, blue cheese, bacon, egg, tomato, and avocado in a red pepper shallot vinaigrette
Pecan Crusted Chicken
Over red bell pepper cream sauce with garlic mashed potatoes and sautéed spinach
Ham, Gruyere and Shallot Tart
Served with a mixed field green salad with garlic vinaigrette and asparagus
Dessert
Dark Chocolate Cake with Chocolate Ice Cream
Vanilla and Ginger Crème Brulee
Bread Pudding
$32.00 per person excluding tax and gratuity
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First Course
Traditional Caesar Salad
Duck Spring Rolls
Charred Tomato and Chicken Tortilla Soup
Main Course
Grilled Shrimp Greek Salad
Mixed lettuce, shrimp, tomato, cucumber, feta cheese, peppers, and olives
Meatloaf Tower
Over port wine mushroom gravy with garlic mashed potatoes and sautéed spinach
Pecan Crusted Chicken
Over red bell pepper cream sauce with garlic mashed potatoes and sautéed spinach
Vegetarian Platter
With corn pudding, sweet potato gratin, sautéed green beans, stuffed red pepper, whipped butternut squash, pureed cauliflower, and spinach salad with lentils
Dessert
Dark Chocolate Cake with Chocolate Ice Cream
Vanilla and Ginger Crème Brulee
$35.00 per person excluding tax and gratuity
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(click here for printer friendly Lunch Menu) |
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First Course
Field Greens
Main Course
Grilled Salmon Tacos
Three tacos with black beans, creme fraiche, tomatillo salsa and fresh garnishes
Chicken Milanesa
Served with an arugula salad
Lobster Sandwich
On a toasted brioche bun with bacon, tomato, arugula, and spicy onion rings with red pepper remoulade and potato salad on the side
Portabella Panini
With red pepper, zucchini, eggplant, mozzarella, olive tapenade and pesto dressing, served with spinach lentil salad
Dessert
Seasonal Sorbet
$27.00 per person excluding tax and gratuity
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First Course
Field Greens
Main Course
Pecan Crusted Chicken
Over red bell pepper cream sauce with garlic mashed potatoes and sautéed spinach
Jumbo Crab Salad
With avocado, tomato, and cucumber in a citrus vinaigrette
Jalapeno Fettuccine
With grilled chicken, black beans, tomato, and cilantro in a butter sauce
Meatloaf Tower
Over port wine mushroom gravy with garlic mashed potatoes and sautéed spinach
Dessert
Dark Chocolate Cake with Chocolate Ice Cream
Vanilla and Ginger Crème Brulee
$30.00 per person excluding tax and gratuity
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First Course
Fried Green Tomato Salad
Charred Tomato and Chicken Tortilla Soup
Main Course
Meatloaf Tower
Over port wine mushroom gravy with garlic mashed potatoes and sautéed spinach
Pecan Crusted Chicken
Over red bell pepper cream sauce with garlic mashed potatoes and sautéed spinach
Angel Hair Pasta with Grilled Shrimp
In a light olive oil sauce with sun dried tomatoes, roasted pine nuts, and Kalamata olives
Tenderloin Salad
Sliced beef served with a chopped salad of avocado, tomato, roasted corn, blisted peppers, black beans and onions, with cilantro lime vinaigrette
Dessert
Dark Chocolate Cake with Chocolate Ice Cream
Vanilla and Ginger Crème Brulee
Bread Pudding
$33.00 per person excluding tax and gratuity
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First Course
Traditional Ceasar Salad
Charred Tomato and Chicken Tortilla Soup
Duck Spring Rolls
Main Course
Grilled Shrimp Greek Salad
Mixed lettuce, shrimp, tomato, cucumber, feta cheese, peppers, and olives
Pecan Crusted Chicken
Over red bell pepper cream sauce with garlic mashed potatoes and sautéed spinach
Meatloaf Tower
Over port wine mushroom gravy with garlic mashed potatoes and sautéed spinach
Vegetarian Platter
Corn pudding, sweet potato gratin, sautéed green beans, stuffed red pepper, whipped butternut squash, pureed cauliflower, and spinach salad with lentils
Dessert
Dark Chocolate Cake with Chocolate Ice Cream
Vanilla and Ginger Crème Brulee
Bread Pudding
$35.00 per person excluding tax and gratuity |
(click here for printer friendly Dinner Menu) |
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First Course
Fried Green Tomato Salad
Main Course
Red Corn Enchiladas
Stuffed with smoked chicken and diced potatoes and topped with queso blanco and tomatillo sauces served with corn pudding and sautéed green beans
Pecan Crusted Chicken
Over red bell pepper cream sauce with garlic mashed potatoes and sautéed spinach
Meatloaf Tower
Over port wine mushroom gravy with garlic mashed potatoes and sautéed spinach
Vegetarian Platter
Corn pudding, sweet potato gratin, sautéed green beans, stuffed red pepper, whipped butternut squash, pureed cauliflower, and spinach salad with lentils
Dessert
Seasonal Sorbet
$36.00 per person excluding tax and gratuity
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First Course
Traditional Caesar Salad
Roasted Tomato Soup
Main Course
Roasted Chicken Breast
Stuffed with mushrooms and goat cheese and served with French lentils and aromatic root vegetables
Sautéed Garlic Shrimp
Over stone ground cheese grits with green beans
Pepper Crusted Short Ribs
Served with cippolini onions, mushrooms, carrots and smashed rosemary potatoes
Jalapeno Fettuccine
With grilled chicken, black beans, tomato, and cilantro in a butter sauce
Dessert
Dark Chocolate Cake with Chocolate Ice Cream
Vanilla and Ginger Crème Brulee
$42.00 per person excluding tax and gratuity
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Appetizer Platters
Lump Crab Cakes with Red Pepper Buerre Blanc
Grilled Flatbread
Duck Spring Rolls
Salad
Fried Green Tomato Salad
Main Course
Roasted Chicken Breast
Stuffed with mushrooms and goat cheese and served with French lentils and aromatic root vegetables
Ribeye Steak
Grilled Ribeye with salsa verde, roasted tomato and chunky fries
Rainbow Trout
Crusted with crushed hazelnuts and pan seared, served with vegetable terrine and salsa verde dressing
Caramelized Sea Scallops
Over sautéed greens and creamy cauliflower puree with crispy leeks
Dessert
Dark Chocolate Cake with Chocolate Ice Cream
Vanilla and Ginger Crème Brulee
Bread Pudding
$48.00 per person excluding tax and gratuity
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First Course
Lump Crab Cakes with Red Pepper Buerre Blanc
Grilled Flatbread
Duck Spring Rolls
Second Course
Roasted Tomato Soup
Mache Salad
Third Course
Shellfish Risotto
With lobster, crab, shrimp, scallops, mussels, and clams
Crispy Pan Seared Duck Breast
And braised leg in a orange scented reduction with whipped butternut squash, spinach and figs
Pan Seared Grouper
with crabmeat cherry tomato vinaigrette and served with roasted potatoes
Grilled Beef Tenderloin
Over a portobello mushroom with creamy spinach and maple bourbon sauce
Dessert
Dark Chocolate Cake with Chocolate Ice Cream
Vanilla and Ginger Crème Brulee
Bread Pudding
Praline Parfait
$53 per person excluding tax and gratuity
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