Catering Menu

Passed Appetizers

  • Spring Pea Risotto “Crostini”,¬†Truffle Aioli
  • Caramel Soy Glazed Salmon, Crispy Wonton & Wasabi Peas
  • Southwestern Black Bean Empanada, Cotija-Lime Crema
  • Roasted Cremini, Herbed Goat Cheese Tart
  • Compressed Summer Melon Skewer, Candied Lemon
  • Texas Gulf Oyster Crudo, Thai Chili Gelee
  • Niman Rach Pork Pate, Roasted Apple Jam, Toasted Brioche
  • Duck Confit Rillette, Pancetta-White Bean Hummus, Celery Oil
  • Charred Tuna Tartar, “Spoons”, Heirloom Tomato Gazpacho, Cucumber Caviar

Salads

  • Baby Asian Green Salad, Blue Crab, Avocado-Wasabi Emulsion, Sesame-Ginger Tuille
  • Jumbo Lump Crab “Wedge”, Baby Bib, Heirloom Cherry Tomato, Blood Orange Gastrique & Hollandaise Vinaigrette
  • Baby Spinach Salad, Sherry-White Balsamic Vinaigrette, Duck Confit Rillette, Pancetta-White Bean Hummus Bruschetta
  • Romaine Salad, Sourdough-Olive Oil Croutons, Piave Vecchio-White Anchovy Caesar

Small Plates

  • Tempura Crab Stuffed Shrimp “Rangoon”, Baby Bok Choy,Soba Noodles, Soy Caramel
  • Lobster-Mascarpone Agnolotti, Basil Pesto-Baby Arugula Salad, Lobster Nage
  • Brioche-Jalapeno Stuffed Quail, Crispy Polenta, Round Rock Honey
  • Tequilla Grilled Jumbo Shrimp, Charred Corn – Chipotle Grits, Lime Butter Sauce
  • Smoked Duck Breast Carpacio, Baby Mache, Crispy Artichoke Hearts, Texas Hill Country Garlic Oil & Grilled Sourdough

Entrees

  • Fennel Crusted Colorado Lamb Rack, Braised Shank “Stew”, Melted Leeks
  • Grilled CAB Filet, Butter Roasted Yukons, Texas Cherry Balsamic Demi
  • Seared Bay of Fundy Salmon, Crispy Baby Brussels, Hoisin-Black Plum Sambal
  • Pecan Smoked Pork Tenderloin, Apple Smoked Bacon “Hash”, Caramelized Apple Jus
  • Seared Sea Scallops, White Bean-Pearl Onion Cassoulet, Spanish Chorizo Broth
  • Crispy Seared Black Cod, Artichoke-Thyme Orzo, Lemon Vierge
  • Grilled Flat Iron Steak, Truffle Yukon Gratin, Rainbow Swiss Chard, Cabernet Butter