menus

 

Every menu is truly "bespoke" for each event. Here are some sample menus to introduce you to us


Sample Menus


Spring Plated Dinner

Spring Pea soup with lobster and bacon lardon

Pouisson with Chantarelle mushrooms

Pommes Anna with Marcona almonds

Asparagus with Meyer lemon Sabayon


Summer Cocktail Party

Gulf ceviche with Red Snapper and shrimp cured in sour orange and Mezcal

Wild Boar sausage en croute

Braised Goat with mole huaraches

Texas “Lobster” rolls

Lamb sliders with Pure Luck chevre, olives, & mint

Zucchini and Gorgonzola pizzettes

Heirloom tomato soup with Summer herb sorbet

Potato and Gruyere croquette with horseradish and bacon

Adobo short ribs on pan de sal with pickled green Papaya


Autumn Buffet

Braised pork shank with fig and fennel reduction

Manchego grit cakes

Baby Kale Caesar with shaved Parmesan

Slow cooked green beans with tomato and Marjoram

Walnut roulade with Persimmon filling & candied ginger sauce Anglaise


Winter Small Plates

Spicy spare ribs with pimento cheese risotto and dill pickle coulis

Polenta & Quail egg “Toad in a Hole” with Truffle

Goat loin filled with chorizo, dates, & walnuts with chickpea fries

Seared Duck breast with Winter squash and Quince gratin

Gulf Oyster chowder

Dandelion greens with sherry pancetta vinaigrette and frico

Peppered Tuna loin with fennel, ruby red grapefruit, & capers

Venison loin with Cardamom & Juniper on a Chestnut puree


Special Dietary Menus

Vegetarian

Vegan

Gluten Free

Menus can be created upon request

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