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Louis XVI
730 Rue Bienville
French Quarter
New Orleans
504-581-7000
Sales department:
1-800-535-9706
Visit the
St. Louis Hotel
and its sister property, the
St. Ann Marie Antoinette
Request for proposal | Holiday menus | Banquet menus
~ Banquet Dinner Menu Selection ~
Your dinner entrées will include the Chef’s selection of freshly prepared seasonal vegetables; crispy French bread with garlic and herb butter; coffee, brewed decaffeinated coffee and/or select tea. All dinners are three courses: 1. Soup or Salad 2. Entrée 3. Dessert. Soup or Salad may be added as a fourth course at an additional charge of $6.25 per person.
Click here for our
Banquet Wine List Prices Subject to 9.5% Sales Tax and 18% Gratuity SOUPE D’HUÎTRES ET D’ÉPINARDS OR ~ Salades ~ ~ Appetizers ~ ~ Entrées ~ RÔTI DE PORC À LA CHARCUTIÈRE TOURNEDOS LOUIS XVI FILET DE POISSON AMANDINE ~ Desserts ~
Click here for our Banquet RFP
A Member of the New Orleans Hotel Collection Site Hosting & Design © 2009 Experience New Orleans / Compucast Web
Click here for our Banquet RFP
~ Soups ~
(Select one)
CRÈME LOUIS XVI
A Velvety, Light, FreshCream of Vegetable Soup
BISQUE DE CREVETTES
A Rich Shrimp Puree Flavored withWhite Wine, Cognac, and Tomato
Oyster Broth with Fresh Spinachand Morsels of Oysters
Flavored with Herbsaint
(Select one)
SALADE LOUIS XVI
Mixed Greens, Hearts of Palm andCherry Tomatoes Topped with
Our Special Dressing
SALADE RÉVOLUTION
Belgian Endive with GreenAsparagus and Julienne Carrots, Topped with Pecans and a Creamy Creole Mustard Dressing
SALADE MARIE ANTOINETTE
Assortment of Lettuce and Belgian EndiveServed with a
Creole Mustard Dressing
SALADE CAESAR
The Classic Caesar
RILLETTES AUX DEUX SAUMONS
Smoked and Poached Salmon Blendedinto a Mousse and Served Chilled
Additional Charge $10.00
CREVETTES COCKTAIL OU REMOULADEA
Chiffonnade of Lettuce Topped withRemoulade or Cocktail Sauce and Fresh Louisiana Gulf Shrimp
Additional Charge $13.00
DUO DE TOMATE ET FROMAGE DE CHÈVRE
Sliced Fresh Tomatoes and Goat CheeseWith Fresh Basil Vinaigrette Additional Charge $8.75
In order to keep the standard of High Quality Food at Louis XVI one entrée choice is preferred, however, we can do up to two entrée choices with the guaranteed number of each choice 72 hours prior to the event.
POULET ROTI À LA MOUTARDE CRÉOLE
Roasted Chicken Breast with a Creamy Creole Mustard Sauce
$ 37.00
PETIT SAUMON ET PETIT FILET MIGNON GRILLÉS
Petite Portions of Grilled Salmon with Dijonaise Sauce and Filet Mignon Served with Béarnaise
$ 62.00
POULET AUX GRAINS GRILLÉ
Grilled Breast of Free Range Chicken Smothered In Roasted
Garlic and Rosemary
$ 43.00
FILET DE BOEUF GRILLÉ SAUCE BÉARNAISE
Beef Tenderloin Served with a Béarnaise Sauce
$ 57.50
Roasted Pork Loin Topped with a Robert Sauce and a Julienne of Gerkin
$ 42.00
Sautéed Filet of Beef topped with Wild Mushrooms In Madeira Sauce
$ 65.00
Sauteed Fish of the Day prepared Traditional
$ 52.00
DEMI HEMARD AUX HERBES ET PETIT
FILET MIGNON GRILLÈS
Half Lobster Grilled brushed with fresh Herbs, garlic, butter, and Petite Filet Mignon Served with Béarnaise Sauce
$80.00
(Select One)
FRAISE MELBA CHANTILLY
Vanilla Ice Cream with Fresh StrawberriesTopped with Melba Sauce, Toasted Almonds and Whipped Cream
CRÉME BRULEE
Traditional Vanilla Bean Crème Brulee
GÂTEAU DÉCADENCE
Flourless Chocolate Cake Flavored with Bourbon and Served Chilled on a Bed of Crème Anglaise, Garnished with Whipped Cream
GÂTEAU AUX NOISETTES
Chocolate Cake Layered withHazelnut Spread Covered with Chocolate
BANANES FOSTER
Our Own Version of New Orleans Favorite Dessert Bananas Simmered in a Brown Sugar, Cinnamon and Banana Liqueur Sauce Flambéed with Rum and Served Over Vanilla Ice Cream.
(Prepared Tableside) Additional $3.00 Per Person
The dress code for Louis XVI is business casual.
Jackets are not required but recommended.
No
jeans or shorts, please. 