TK Culinary

Private Event Catering in Dallas & Highland Park

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    • Sean Frye
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Our Plates

Baklava Goat Cheese Tart With Fall Spiced Cherry Wine Reduction, Cinnamon Honey & Candied Pecans
Pan Seared Scottish Salmon With Garlic Herb Butter Broccolini & Roasted Tomato Risotto
Blue Crab Wedge Salad, Jumbo Lump Crab, Pickled Radish, Baby Beets & Hollandaise Vinaigrette With Orange Gastrique

Same Salad
Gold Band Oysters With Sweet Chili Lime Granita
Same Baklava

Imperial Caviar Plate With Egg White & Yolk, Toasted Brioche & Lemon Creme Fraiche
Field Greens Salad With Honey Balsamic Vinaigrette, Julienne Carrots, Red Onion & Pecan Crusted Goat Cheese “Crouton”

Roasted Winter Root Vegetable With Sage Vinaigrette
Bone In Veal Chop With Chive Whipped Potatoes, & Roasted Seasonal Vegetables
Shell Fish “Stew” Jumbo Prawns, Clams, Muscles & Roasted Vegetables With Cioppino Style Broth

Jalapeno Cotija Pesto Grilled Shrimp
Slider Station
Herb Grilled Vegetable Platter

Butter Poached Lobster With Beet Couscous
Summer Heirloom Tomato Caprese Salad, Basil Pesto & Balsamic Reduction
Strawberry Rhubarb Pie

Chocolate Molten Cake With Raspberry Coulis
Cold Smoked Duck Breast With Foie Gras, Roasted Wild Mushrooms, Spring Pea Puree, Blackberry Jus & Baby Mache
Spicy Tuna Mango Sushi Rolls

Chilled Beet Soup With Lemon Creme Fraiche
Wild Mushroom From Canada
Spice Cake Flan With Cajeta

let’s get started

Contact T.K. Culinary to kick things off

Get In Touch
  • Terry Kranz – Founder
  • Sean Frye – Executive Chef
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