Our
Sample Menus
Always Custom, Always Amazing
These are some of our recent creations; however, we are always coming up with new ideas and would love to curate something just for you!
Charcuterie Station
Chef carved meats and specially selected cheeses accompanied with mustards, preserves, olives and honey comb.
Tray Passed Appetizers
- Spice Marinated Eggplant | Shallots | Miso Vinaigrette | Sushi Rice Cake
- Goat Cheese Stuffed Strawberries | Balsamic Pearls
- Eggplant Caponata Crostini | Balsamic Reduction | Basil Crystals
- Panko Fried Local Organic Red Beets| Texas Goat Cheese | Balsamic Pearls | Micro Greens
- Braised Short Rib Quesadilla | Chimichurri | Crème Fraiche
- Venison Carpaccio | Garlic Rubbed Toast Point | Fried Quail Egg | Frisee | Capers | Micro Greens
- Beef Tenderloin Bite | Curried Aioli | Rosemary Skewer
- Mini Chicken & Waffle Slider | Bourbon Maple Reduction Pipette | Micro Celery
- Shrimp & Grits Cake | Creole Cream Sauce | Micro Celery
- Ahi Tuna Tartare | Wonton Crisp | Tobiko Caviar | Wasabi Sesame Seeds | Micro Greens
- Ginger-Lime Compressed Melon | Jalapeno | Crab | Cilantro
Avocado Bar
Chef cut Avocado with amazing toppings including pico de gallo, cotija cheese, bacon salt, green goddess dressing and caviar among other goodies and served with freshly made corn tortilla chips.
Poke Station
Fresh fish such as Seared Ahi Tuna, Mahi and Salmon over Sticky Rice served with delicious accompaniments like sesame & chili oil, sesame seeds, seaweed flakes, chopped macadamia nuts, sriracha aioli and more.
Empanada Station
Mouth-watering little pockets with assorted fillings such as Spicy Ground Beef, Chicken or Wild Mushroom served with Plantain Chips and assorted sauces.
Served Salad Course
- Riesling Poached Pear | Brie | Balsamic Reduction & Pearls | Roasted Pistachios | Arugula
Dinner Course
- Shiner Bock Braised Short Ribs | Root Vegetables
- Pan Seared Sea Bass | Lemon Artichoke Cream Sauce
- Sous Vide Airline Chicken | Apple Fennel Slaw | Honey Walnuts
- Crispy Brussels| Texas Pecan Butter
- Wild Mushroom Risotto
Served Salad Course
- Roasted Beets | Blood Orange | Goat Cheese | Sunflower Seed & Sprouts | White Balsamic Vinaigrette
Dinner Course
- Smoked Beef Tenderloin | Tobacco Onions | Bulls Blood Microgreens
- Caramelized Onion & Garlic Mashers
- Roasted Broccolini
Dessert Course
- Blueberry White Chocolate Napoleon
Small Plates
- Meyer Lemon Ravioli | Peas | Arugula | Lemon Vinaigrette
- Chicken Fried Lobster & Beef Tenderloin | Creole Mustard Cream Sauce | Crispy Brussels | Lemon Zest | Smashed New Potatoes
- Sous Vide Scallop | Beet Puree | Frisee | Lemon Sea Salt Foam
- Bone Marrow | Gremolata | Shallot Confit | Focaccia Bread
- Falafel Cake | Tabbouleh | Pita Crisps | Tzatziki
- Inspired Paella | Saffron Rice | Grilled Shrimp (21/25) | Tomato Jam
- Braised Duck | Savory Bread Pudding | Marinated and Grilled Vegetables | Cherry Demi
- Soft Egg Ravioli | Hazlenut | Brown Butter | Grilled Toast
