Sample Buffet Menu – I

Buffet Selections

Choice of 1 Entrée Below:

Chicken a la Nostra

Grilled Chicken Breast Sautéed with Sun-Dried Tomatoes and Artichoke Hearts in a Basil Cream Sauce, Tossed with Pasta

Chicken Cacciatore

Pan Seared Chicken Breast Smothered with Plum Tomato Concasse, Spicy Peppers and finished with Pasta and Parmesan Reggiano

Pesto Chicken Pasta

Parmesan Cream Infused with Homemade Basil Pesto Cream, Tossed with Grilled Chicken Strips and Pasta

Spicy Sausage Pasta

Spicy Italian Sausage Pasta with Fresh Broccoli and  Wild Mushrooms in a Marinara-Hot Pepper Cream Sauce

 

Paired with

Seasonal Roasted Veggies

Wild Mesclun Greens, Shaved California Carrots, English Cucumbers, and Grape Tomatoes Hand Tossed with our House Balsamic Vinaigrette

Fresh Baked Garlic Rolls


Sample Buffet Menu – II

Displayed

Cahill Porter, Spanish Manchego, Hoffman’s Smoked Cheddar and Amber Valley Sage Derby Displayed along with Crackers, Flatbreads, Dried Figs, Dates and Fresh Berries

Salad

Chopped Romaine Salad with Candied Pecans, Dried Cranberries, and Crumbled Goat Cheese in a Balsamic Herb Vinaigrette

Entrée

Roasted Garlic Asparagus and Dill-Havarti Creamed Chicken Breast

Paired with

Poblano Chili Mashed Potatoes

Harissa Green Bean Almondine

Fresh Baked Challah Rolls


Sample Buffet Menu – III

Displayed

Display of Texas Goat Cheese Stuffed Sweet Peppers, Caper Berries, Cornishon Pickles, Marinated Country Olives, Prosciutto de Parma, Old Forest Salami, Pearl Mozzarella, and Grilled Balsamic Asparagus

Salad

Chopped Iceberg Salad with Crumbled Gorgonzola, Hickory Smoked Bacon, Candied Nuts, and Grape Tomatoes in a Lemon-Honey Vinaigrette

Entrée

Skillet Seared Chicken Breast Topped with a Provencal Caper Wine Sauce

Paired with

Sliced and Griddled Russet Potatoes with Caramelized Onions-Thyme Brown Gravy

Shallot-Parmesan Asparagus

Fresh Baked Challah Rolls


Sample Buffet Menu – IV

Butler Passed Hors D’ Oeuvres

Jalapeno Cheddar Potato Cakes with Sour Cream Chives

Homemade Sambal Chili Crab Cakes with Sweet Chili Remulade

Panko Fried Mac and Cheese Balls with Truffled Ranch

Salad

Baby Spinach Salad with Sliced Red Onions, Eggs, Grape Tomatoes, and Hickory Smoked Bacon in a Burnt Honey Mustard Dressing

Entrée

Pan Seared Free Range Chicken Breast Smothered with a Toasted Garlic Crimini Mushroom Marsala Wine Broth

Paired with

Caramelized Shallot Mashed Potatoes

Parmesan Roasted Zucchini Logs

Fresh Baked Challah Rolls


Sample Buffet Menu – V

Butler Passed Hors D’ Oeuvres

Wild Mushrooms and Asiago Cheese Stuffed in Puff Pastry

Parmesan Ricotta Seasoned with Pesto and Stuffed in Cherry Tomatoes, Drizzled with Poppy Seed Honey

Panko Fried Mac and Cheese Balls with Truffled Ranch

Salad

Romaine and Baby Spinach Salad with English Cucumbers, Bulgarian Feta, and Grape Tomatoes with Mint Herb Lemon Vinaigrette

Entrées

Skillet Seared Chicken Breast Topped with a Provencal Caper Wine Sauce

  and

Slow Roasted Sliced Beef Brisket with Red Wine Demi Sauce

Paired with

Asiago Thyme Fingerling Potatoes

Roasted Garlic Root Vegetables 

Fresh Baked Challah Rolls


Sample Buffet Menu – VI

Butler Passed Hors D’ Oeuvres

Baby Portabellas Stuffed with Ratatouille and Crusted with Romano Cheese

Homemade Sambal Chili Crab Cakes with Sweet Chili Remoulade

Parmesan Ricotta Seasoned with Pesto and Stuffed in Cherry Tomatoes, Drizzled with Poppy Seed Honey

Panko Fried Mac and Cheese Balls with Truffled Ranch

Salad

Chopped Hearts of Romaine Tossed with Candied Pecans, Fresh Strawberries, Bulgarian Feta and Our House Balsamic Vinaigrette

Entrées

Lightly Pounded, Dusted Breast of Chicken with Garlic & Herb Lemon Butter Sauce

and

Grilled Jumbo Cilantro Shrimp

Paired with

Parsley Pesto Roasted Medley of Summer Squash, Sweet Peppers, and Carrots

Thyme Roasted Fingerling and Sweet Potatoes

Fresh Baked Challah Rolls


Sample Buffet Menu – VII

Butler Passed Hors D’ Oeuvres

Chicken Fried Chicken Mini Sliders with Buttermilk Biscuits and Blue Cheese Country Gravy

Glazed Honey Walnut Shrimp

Goat Cheese and Pistachio Crusted Grape Lollipops

Displayed Hors D’ Oeuvres

Display of Texas Goat Cheese Stuffed Sweet Peppers, Caper Berries, Cornishon Pickles, Marinated Country Olives, Prosciutto de Parma, Old Forest Salami, Pearl Mozzarella, and Grilled Balsamic Asparagus

Salad

Mix Green and Mache Salad with Toasted Pistachios, Red Grapes, Sweet Watermelon, and Crumbled Gorgonzola Tossed in a Maple Vinaigrette

Entrées

Seared Chicken Breast Covered with Tomatillo Verde Cream Sauce

Paired with

Sliced and Griddled Russet Potatoes with Caramelized Onions and Thyme Brown Gravy

Shallot-Parmesan Asparagus

Carving Station

Fresh Herb Marinated and Grilled Tenderloin of Beef Carved to Order and Served with Red Wine and Caramelized Onion Au Jus and Horseradish Cream


Sample Stations – I

Butler Passed Hors D’ Oeuvres

Creamed Lump Crab with Caramelized Shallots, Stuffed in Wonton and Drizzled with Sweet Chili Soy Sauce

Handmade Parmesan Meat Balls on Seasoned Ricotta and Topped with Basil Oil and Shaved Parmesan

Heirloom Tomato Bruschetta with Burrata Cheese and Balsamic Reduction

Stations

Chicken a la Nostra

Grilled Chicken Breast Sautéed with Sundried Tomatoes and Artichoke Hearts in a Basil Cream Sauce and Tossed with Pasta

Caesar Salad

Romaine Hearts Tossed with Homemade Dilled Croutons, Shaved Parmesan Reggiano and Our House Caesar Dressing

Garlic Rolls

 

Carving Station

Spice Rubbed Pork Tenderloin

Grilled Tenderloin of Pork Marinated in Extra Virgin Olive Oil, Fresh Garlic and a Blend of Moroccan Spices

Served with

Grilled Poblano Cream Sauce

House Baked Challah Dinner Rolls

Taco Station

Marinated Grilled Breast of Chicken Tacos with Shredded Romaine-Pico Slaw and Grated Cotija Cheese

Slow Roasted Pulled Chipotle Pork Tacos, Smothered with Warm Chipotle Queso and Fried Poblano Hash

Flour Tortillas Stuffed Cilantro Grilled Tilapia, Chipotle Lime Cream and Queso de Cotija

Braised and Pulled Beef Brisket Tacos with Pickled Red Onions, Mache Greens and Smoked Ancho Mayo

Marinated and Grilled Flank Steak Tacos with Grilled Corn, Cotijas Cheese and Chopped Cilantro

San Diego Style Fish Taco with Grilled Mahi Mahi, White Fish Taco Sauce, Fresh Lime and Cilantro

Spicy Shrimp Tacos, Topped with Corn Salad and Yucatan Rojo Salsa

Spicy Seared Ahi Tuna Tacos with Baby Arugula and Spicy Smoked Sriracha Mayo

Chicken Fried Lobster Taco with Shaved Spinach, Pickled Red Onions and Ancho Mayo

Riverside Cali Taco with Slow Braised Short Ribs with Yellow Tomato Salsa and Shaved Cabbage

Hand Pulled Chicken Taco with Cilantro Cream, Queso Fresco and Jalapeno Slaw


Sample Stations – II

Butler Passed Hors Devours

Grilled Gulf Shrimp, Tossed with Tangy Cilantro-Lime Vinaigrette

Caprese Coppa Crostini with Grape Tomatoes, Italian Coppa, and Pearl Mozzarella

Chicken Fried Chicken and Waffles with Poppy Seed Bourbon Maple Drizzle

Slider Station with Waffle Fries (Choose 1)

Hamburger Slider with Oregano Parmesan Waffle Fries

Mini All Beef Hamburger Slider with Sliced Cheddar Cheese, Ancho Mayo and Speared with Grape Tomato and Pickle

Grilled Chicken Slider with Caramelized Onions, Hickory Smoked Bacon and Honey Mustard Mayo

Chipotle Pulled Pork Slider with Oregano Parmesan Waffle Fries

Slow Roasted Pork Butt Hand Pulled Slider and Marinated in Our Adobo Chipotle Sauce with Homemade Slaw on a Challah Roll

Southern Chicken Fried Chicken Sliders with Blue Cheese Crumbled Waffle Fries

Mini Chicken Fried Chicken Sliders on a Buttermilk Biscuit with Texas Honey

Brisket Sliders with Oregano Parmesan Waffle Fries

Slow Cooked Tender Barbecue Brisket Sliders with our Homemade Coleslaw on a Challah Roll

Southern Fried Lobster Sliders with Truffled Waffle Fries

Chicken Fried Lobster Slider with Spicy Remoulade Sauce and Asian Napa Cabbage Slaw on a Mini Hoagie Roll

 

Mac and Cheese Station (Choose 1)

Wild Mushroom Mac and Cheese

Hickory Smoked Bacon and Blue Cheese Crumbled Mac and Cheese

Chorizo, Roasted Poblano Peppers, and Red Bell Peppers Mac and Cheese

Hickory Smoked Bacon, Jalapeno, and Pepper Jack Mac and Cheese

Crawfish and Andouille Sausage Mac and Cheese

Lobster Mac and Cheese

Mediterranean Station

Marinated Grilled Chicken Kabobs • Falafel • Saffron Rice • Hummus


Sample Stations – III

Butler Passed Hors D’ Oeuvres

Glazed Honey Walnut Shrimp

Baby Portabellas Stuffed with Ratatouille and Crusted with Romano Cheese

Grilled Smoked Cheddar Panini with Tomato Soup Shooter

Displayed

Carving Station

Slow Roasted Prime Rib Hand Carved to Order and Served with Red Wine and Caramelized Onion Au Jus and Horseradish Cream

Potato Station

Mashed Russet Potatoes with Hoffman’s Smoked Cheddar. Sour Cream, Hickory Smoked Bacon and Fresh Chives

Yukon Gold Mashed Potatoes with Wild Truffled Mushrooms

Mashed Yukons with Creamy Gorgonzola Cheese

Mashed Russet Potatoes with Roasted Cauliflower Florets

Mashed Sweet Yams with Butter, Mini Marshmallows, and Pecans

Mashed Sweet Potatoes with Brown Sugar and Coconut Flakes

Mashed Sweet Potatoes topped with Caramelized Cinnamon Apples

Mashed Russet Potatoes with Chicken Fried Chicken Bites and Homemade Brown Gravy

Grilled Kielbasa Sausage over Mashed Potatoes

Mashed Yukon Potatoes Streaked with Crème Fraiche and Caviar

Roasted Garlic Mashed Potatoes with Sliced Grilled Beef Tenderloin and Red Wine Demi Sauce

Creamy Mashed Yukon Potatoes Chunks of Lobster Meat and Toasted Garlic Butter

Sushi Station

Sushi and Rolls

Salmon · Yellow Tail · Tuna · Spicy Tuna · California Rolls · Crawfish

Sushi Station Includes Soy Sauce, Wasabi and Pickled Ginger

(Other Items Available)  

Salad Station

 Judy’s Broccoli Salad

Fresh Broccoli Florets Marinated in an Apple Cider Vinaigrette then Tossed with Sharp Cheddar Cheese and Apple Wood Smoked Bacon

Caprese Tower

Stack of Fresh Mozzarella Cheese, Roma Tomatoes , and Fresh Basil with Modena Balsamic Reduction and Pesto Oil

Strawberry Feta Salad

Chopped Hearts of Romaine Tossed with Bulgarian Feta Cheese, Candied Pecans and Fresh Strawberries in a Honey Sherry Vinaigrette


Sample Stations – IV

Butler Passed Hors D’ Oeuvres

Panko Fried Mac and Cheese Balls with Truffled Ranch

Caramelized Thinly Sliced Bosc Pear, Topped with Crumbled Texas Goat Cheese on a Toasted Crostini 

Grilled American Lamb Lollipop with English Cucumber-Fresh Dill Yogurt Ziziki

Displayed

Lump Crab Salad

Jumbo Lump Crab Tossed with Roasted Fingerling Potatoes and Fresh Herbs in a Creamy Aioli Dressing

Cheese Carving Board

Cahill Porter, Spanish Manchego, Hoffman’s Smoked Cheddar and Amber Valley Sage Derby Displayed along with Crackers, Flatbreads, Dried Figs, Dates and Fresh Berries

Antipasto Display

Display of Texas Goat Cheese Stuffed Sweet Peppers, Caper Berries, Cornishon Pickles,  Marinated Country Olives, Prosciutto de Parma, Old Forest Salami, Pearl Mozzarella, and Grilled Balsamic Asparagus

Steakhouse Station

Herb Grilled Beef Tenderloin Fillet with Red Wine Onion au Jus

Fresh Baked Dinner Rolls

served with

Truffled Wild Mushroom Mashed Potatoes

and

Honey Glazed Baby Carrots

Asian Station

Seared Chicken Breast Cutlet topped with Sesame-Hoisin Sauce served with Vegetable Fried Rice, Shitake Mushrooms, and Baby Bok Choy

Slow Roasted Beef Brisket with Shitake Mushroom Hoisin au Jus served with Wasabi Mashed Potatoes and Carrot Asian Slaw

Miso Marinated Mahi Mahi with a Sesame Mushroom Broth with Leak Mashed Potatoes and Sautéed Snow Peas

Cajun Station

Shrimp Gumbo

Served  with Traditional Dirty Rice

and

Boudin Balls

Boudin Sausage Rolled in Seasoned Bread Crumbs and Served with Our Creole Aioli


Sample Plated Dinner – I

Butler Passed Hors D’oeuvres

Chicken Fried Chicken and Belgian Waffles with Poppy Seed Bourbon Maple

Thinly Sliced Grilled Beef Tenderloin on a  Tortilla Crisp with Cilantro Horseradish Cream, Pico Slaw, Cotija Cheese

Fresh Strawberry Skewers with Smoked Balsamic Reduction and Cracked Black Pepper

Plated Dinner

Salad

Chopped Romain with English Cucumbers, Roma Tomatoes, and Shredded Mozzarella Cheese Tossed in Our Balsamic Herb Vinaigrette

Entrées and Sides

Toasted Pecan Crusted Chicken with an Marsala-Shallot Cream Sauce

Oregano Parmesan Mashed Potatoes

Grilled Balsamic Asparagus

House Baked Dinner Rolls


Sample Plated Dinner – II

Butler Passed Hors D’oeuvres

Twice Baked Fingerling Potatoes

Sambuca and Rosemary Grilled Shrimp

Chicken Fried Chicken and Waffles with Poppy Seed Bourbon Maple Drizzle

Plated Dinner

Salad

Baby Arugula and Romaine Salad with Shaved Fennel, Cherry Tomatoes, Shaved Carrots, and Bulgarian Feta Cheese in a Honey-Sherry Vinaigrette

Entrée and Side

Herb Marinated Grilled Tenderloin of Beef with a Dry Shallot Cabernet Sauce

and

Sundried Tomatoes & Artichokes Hearts in a Creamy Basil Sauce over Seared Chicken Cutlet

with

Roasted Garlic Herb Cauliflower Floret Mashed Russet Potatoes

Caramelized Onion, Wild Mushroom, Sweet Pea and Carrots

House Baked Dinner Rolls


Sample Plated Dinner – III

Butler Passed Hors D’oeuvres

Angelika Dusted Chilean Sea Bass with Spinach Lime Sauce and Potato Strings

Pesto Ricotta Stuffed Cherry Tomatoes with Honey Drizzle

Wild Mushrooms and Asiago Cheese Stuffed in Puff Pastry

First Course

Chopped Iceberg Salad with Crumbled Gorgonzola, Hickory Smoked Bacon, Candied Pecans, and Grape Tomatoes in a Lemon-Honey Vinaigrette

Second Course

Crushed Roma Tomatoes, Grilled Shrimp, Fresh Garlic Sautéed with Pasta and Finished with Fresh Baby Spinach and Feta Cheese

Third Course

Herb Marinated Grilled Tenderloin of Beef with a Dry Shallot Cabernet Sauce with Truffled Wild Mushroom Mashed Potatoes and Roasted Garlic Asparagus and Pancetta Brussels Spout Ragout


Sample Heavy Hors D’ Oeuvres

Butler Passed

First Hour

Angelika Dusted Chilean Sea Bass with Spinach Lime Sauce and Potato Strings

Crispy Chicken Fried Chicken and Belgian Waffle Squares with Poppy Seed Bourbon Maple

Handmade Greek Style Beef Meat Balls with Bulgarian Feta, Fresh Oregano, and Drizzled with Spinach Cream

Second Hour

Homemade Sambal Lump Crab Cakes Drizzled with Spicy Sweet Chili Remoulade

Chicken Empanadas with Grilled Chicken, Roasted Peppers, Herbs and Monterrey Cheese

Sliced Grape Tomatoes on Crispy French Baguette with Pesto Oil, Shaved Parmesan, and Balsamic Reduction

Third Hour

Sea Salt Baked Fingerling Potatoes with Crème Fraiche and Caviar

Caramelized Thinly Sliced Bosc Pear, Topped with Crumbled Texas Goat Cheese on a Toasted Crostini

Fresh Driscoll Strawberry Skewers with Smoked Balsamic Reduction and Cracked Black Pepper

Displayed Hors D’ Oeuvres

Display of Texas Goat Cheese Stuffed Sweet Peppers, Prosciutto de Parma, Caper Berries, Old Forest Salami, Cornishon Pickles, Balsamic Marinated Country Olives and Grilled Balsamic Asparagus

Jumbo Lump Crab Meat Salad with Roasted Fingerling Potatoes and Fresh Herbs in a Creamy Lemon Aioli

Cahill Porter, Spanish Manchego, Hoffman’s Smoked Cheddar and Amber Valley Sage Derby Displayed along with Crackers, Flatbreads, Dried Figs, Dates and Fresh Berries

Mediterranean Station

Marinated Grilled Chicken Kabobs • Falafel • Saffron Rice • Hummus

Dessert Station

Fried Donut Holes with Cinnamon Sugar Dusting, Served on a Bamboo Skewer with Chocolate Drizzle


Sample Light Hors D’ Oeuvres

Displayed Hors D’ Oeuvres

Handmade Parmesan Meat Balls on Seasoned Ricotta and Topped with Basil Oil and Shaved Parmesan

Baby Portabellas Stuffed with Ratatouille and Crusted with Romano Cheese

Grilled Beef Tenderloin Kabobs with Cherry Tomatoes, Button Mushrooms and Basil Oil

Cahill Porter, Spanish Manchego, Hoffman’s Smoked Cheddar and Amber Valley Sage Derby Displayed along with Crackers, Flatbreads, Dried Figs, Dates and Fresh Berries

Assortment of New York Style Mini Cheesecake, Fresh Fruit Tarts with Crème and  Mini Chocolate Mouse Cakes

Butler Passed

Crispy Mac and Cheese Ball, Hand Rolled in Japanese Panko and Topped with White Truffled Ranch

Homemade Sambal Lump Crab Cakes Drizzled with Spicy Sweet Chili Remoulade

Chicken Empanadas with Grilled Chicken, Roasted Peppers, Herbs and Monterrey Cheese

Caramelized Thinly Sliced Bosc Pear, Topped with Crumbled Texas Goat Cheese on a Toasted Crostini 


Sample Brunch Menu-I

French Toast Casserole

Baked Casserole of Braided Challah Bread, Smothered  with Maple Syrup Cream, Cinnamon Glazed Apples and Sliced Almonds

Hickory Bacon Egg Strata

Hickory Smoked Bacon and Egg Casserole Slow Baked with Sautéed Peppers, Challah Bread and Topped with Smoked Cheddar Cheese

Mini Croissant Sandwiches

Flaky Fresh Baked French Croissants Layered with Red Leaf Lettuce, Roma Tomatoes and Our Famous Cranberry-Pecan Chicken Salad

Assorted Breakfast Breads and Sweets

Assortment of Freshly Baked Muffins, Breakfast Loaves, Croissants, Bagels, Scones Cinnamon rolls, and Danishes

Chocolate Covered Strawberries

Fresh Driscoll Strawberries Hand-Dipped in Semi-Sweet Chocolate


Sample Brunch Menu – II

Butler Passed Hors D’ Oeuvres

Flaky Fresh Baked French Croissants Layered with Red Leaf Lettuce, Roma Tomatoes and Our Famous Cranberry-Pecan Chicken Salad

Freshly Made Belgian Waffles Squares Smothered with a Poppy Seed Maple Syrup

Vanilla and Strawberry Flavored Yogurts Layered with Seasonal Berries and Topped with Honey Granola

Brunch Buffet

French Toast Casserole

Baked Casserole of Braided Challah Bread, Smothered  with Maple Syrup Cream, Cinnamon Glazed Apples and Sliced Almonds

Hickory Bacon Egg Strata

Hickory Smoked Bacon and Egg Casserole Slow Baked with Sautéed Peppers, Challah Bread and Topped with Smoked Cheddar Cheese

Crepe Station

Choose 1

Sweet: Strawberries • Local Honey Ricotta • Nutella Spread • Whipped Cream • Powdered Sugar • Chocolate Sauce

Savory: Sautéed Chicken · Sautéed Crawfish· Sautéed Mushrooms · Creamed Baby Spinach · Caramelized Onion · Smoked Provolone · Mozzarella · Creamy Leak Sauce · Crumbled Bulgarian Feta

Pork Tenderloin Carving Station

Grilled Spice Rubbed Tenderloin of Pork Carved to Order and Served with Poblano Cream

Served with

Rustic Mashed Potatoes

Roasted Cauliflower Florets


Latin Menu – I

Salad

Romaine Salad with Shaved Carrots, Chopped Red Cabbage, Roma Tomatoes and English Cucumbers with Balsamic Dressing

Entrée

Enchiladas

Choice 2 Types of Enchiladas

Grilled Chicken, Spinach-Mushroom, Smoked Cheddar Cheese, Spicy Taco Beef, and  Spicy Pork Tenderloin

Paired with

Mexican Corned Rice

Cilantro Black Beans

Tri Color Tortilla Chips with Homemade Salsa  an Sour Cream


Latin Menu – II

Displayed

Tortilla Chip Bar

Tri Color Tortilla Chips, Rojo, Verde, Fresh Grilled Jalapenos, Queso, Black Beans, Pico de Gallo, and Grilled Corn Salsa

Salad

Romaine Hearts, Cotija Cheese, Queso Fresco, and Chili Cumin Croutons with a Roasted Poblano Pepper Caesar Dressing

Entrées

Tacos/Fajitas:

Marinated Flank Steak, Seared Marinated Chicken Breast, Cilantro Lime Shrimp (+$2.00), Cumin Rubbed Pork Tenderloin(+$2.00) and Grilled Tilapia (+$2.00)

Paired with

Mexican Corned Rice

Poblano Barracho Beans

Tri Color Tortilla Chips with Homemade Salsa


Latin Menu – III

Butler Passed Hors D’ Oeuvres

Brisket Empanadas with Herbed Chopped Brisket, Onions, Roasted Peppers , Feta and Monterrey Jack Cheese

Smoked Chicken Quesadillas with Mango Chutney and Cilantro Cream

Grilled Cilantro-Lime Shrimp

Salad

Romaine and Baby Spinach Salad with English Cucumbers, Bulgarian Feta, Grape Tomatoes with Mint Herb Lemon Vinaigrette

Entrées

Tomatillo-Garlic Creamed Chicken Topped with Queso Fresco

and

Cilantro Marinated Grilled Atlantic Salmon

Paired with

Roasted Poblano Chili Mashed Potatoes

Cumin Roasted Cauliflower Florets

Fresh Baked Challah Rolls


Latin Menu – IV

Butler Passed Hors D’ Oeuvres

Mango-Lime Shrimp and Halibut Ceviche Shooters

Tortilla Soup Shooters

Grilled Beef Tenderloin Tortilla Crisps with Cilantro Horseradish Cream

Grilled Chicken Mini Chimichangas

Salad

Snap Pea Salad, Grape Tomatoes, Poblano Peppers, Toasted Pumpkin Seeds, Cotija Cheese, and Cilantro Lime Vinaigrette

Entrées

Pan Seared Chicken Breast Cutlet Topped with a Southwestern Black Bean Pepper Sauce

and

Beef Tenderloin Carving Station with Chipotle-Mushroom Demi

Paired with

Corned Cojita Red Potatoes

Grilled Baby Carrots

Fresh Baked Challah Rolls


Barbecue Menu – I

Salad

Chopped Romaine with English Cucumbers, Roma Tomatoes, and Shredded Mozzarella Cheese Tossed in Our Balsamic Herb Vinaigrette

Entrées

Barbecue Grilled Chicken Breast Topped with Hickory Bacon, Cheddar Cheese and, Monterrey Jack Cheese

Paired with

Classic Smoke House Coleslaw

Single Pot Baked Beans with Hickory Smoked Bacon and Mustard

Garlic Mashed Russet Potatoes

Fresh Baked Challah Rolls


Barbecue Menu – II

Butler Passed Hors D’ Oeuvres

Chicken Fried Chicken and Waffles with Poppy Seed Bourbon Maple

Mini Classic Corn Dogs with Spicy Mustard and Ketchup

Twice Baked Fingerling Potatoes

Salad

Romaine Leaf Salad with English Cucumbers, Roma Tomatoes, Red Cabbage and Shaved Carrots Tossed in our Balsamic Herb Vinaigrette

Entrées

Overnight Roasted Brisket, Sliced and Smothered in Our House Barbecue Sauce

Spicy Texas Smoked Jalapeno Sausage, Grilled and Sliced

Paired with

Broccoli Florets with Hickory Smoked Bacon, Red Onions, Shredded Cheddar and Pepper-Jack Cheeses in a Creamy Red Onion-Apple Cider Vinaigrette

Mashed Smoked Cheddar Potatoes

Hickory Bacon and Onion Green Beans

Fresh Baked Challah Rolls


Barbecue Menu – III

Butler Passed Hors D’ Oeuvres

Chicken Fried Chicken Sliders with Buttermilk Biscuits and Texas Honey

Grilled Smoked Cheddar Panini with Tomato Soup Shooter

Barbecue Glazed Shrimp with Smoked Cheddar

Jalapeno Cheddar Potato Cakes with Sour Cream and Chives

Salad

Sliced Strawberries, Feta Cheese, and Candied Pecans Tossed with Romaine Hearts and Balsamic Dressing

Entrées

Chef Carved:

Overnight Roasted Brisket, Spicy Texas Smoked Jalapeno Sausage, and Slow Cooked Knife and Fork Baby Back Ribs

Paired with

Truffled White Cheddar Mac and Cheese

Single Pot Baked Beans with Hickory Smoked Bacon and Mustard

Shallot White Wine Broccolini

Fresh Baked Challah Rolls


Southern Comfort Menu – I

Salad

Chopped Romaine Salad with Candied Pecans, Dried Cranberries, and Crumbled Goat Cheese in a Balsamic Herb Vinaigrette

Entrées

Southern Chicken Fried Chicken with our Blue Cheese Country Gravy

Paired with

Lazy Russet Mashed Potatoes

Sautéed Corn Kernels with Fresh Garlic and Whiskey Cream

Fresh Baked Challah Rolls


Southern Comfort Menu – II

Butler Passed Hors D’ Oeuvres

Chicken Fried Chicken with Sweet Potato and Blue Cheese Country Gravy

Chopped Barbecue Briskets Sliders with Homemade Coleslaw on a Challah Roll

Caramelized Pear and Goat Cheese Crostini

Salad

Chopped Iceberg with Crumbled Blue Cheese, Cherry Tomatoes, Hickory Smoked Bacon, with a Creamy Blue Cheese Dressing

Entrées

White Wine Broccoli Cream a top Breast of Chicken and Smoked Cheddar

Hoffman’s Smoked Cheddar Meat Loaf

Paired with

Garlic Green Beans with Red Onion Cream, Cheddar Cheese, and Fried Red Onions

Caramelized Shallot Mashed Potatoes

Fresh Baked Challah Rolls


Southern Comfort Menu – III

Butler Passed Hors D’ Oeuvres

Fried Parmesan Zucchini Lollipops with Chive Cream

Meatloaf and Mashed Potato Shooter

Panko Fried Mac and Cheese Balls with Truffled Ranch

Fresh Berry Skewers with Smoked Balsamic Reduction and Cracked Black Pepper

Salad

Mix Green and Mache Salad with Toasted Pistachios, Red Grapes, Sweet Watermelon, Crumbled Gorgonzola Tossed in a Maple Vinaigrette

Entrées

Toasted Pecan Crusted Chicken with a Marsala-Shallot Cream Sauce

Over Night Braised Short Ribs

Paired with

Roasted Cauliflower Mashed Potatoes

Honey Dijon French Green Beans

Fresh Baked Challah Rolls


Mediterranean Menu – I

Salad

Romaine and Baby Spinach Salad with English Cucumbers, Bulgarian Feta, Grape Tomatoes with Mint Herb Lemon Vinaigrette

Entrées

Creamed Spinach, Grape Tomatoes, and Bulgarian Feta over Chicken Breast

Paired with

Fresh Dill and Garlic Roasted Fingerling Potatoes

Balsamic Grilled Asparagus

Fresh Baked Challah Rolls


Mediterranean Menu – II

Butler Passed Hors D’ Oeuvres

Sambuca and Rosemary Grilled Shrimp

Greek Beef Meatballs with Spinach Crème

Baby Portabellas Stuffed with Ratatouille and Crusted with Romano Cheese

Salad

Baby Arugula and Romaine Salad with Shaved Fennel, Cherry Tomatoes, Shaved Carrots, and Bulgarian Feta Cheese in a Honey-Sherry Vinaigrette

Entrées

Pesto Marinated Sliced Flank Steak with Sautéed Grape Tomatoes Broth

Sautéed Chicken Breast with an Thyme Tomato-Lemon Broth

Paired with

English Pea and Fresh Dill Basmati Rice Pilaf

Italian Parsley Pesto Roasted Medley of Summer Squash, Sweet Peppers and Carrots

Fresh Baked Challah Rolls


Mediterranean Menu – III

Butler Passed Hors D’ Oeuvres

Greek Olive Tapenade with Crispy Baguette

Greek Lamb Crostini with Lamb Tenderloin, Warm Spinach, Roma Tomatoes and Feta Cheese

Spinach and Feta Stuffed Filo Dough “Spanikopitas”

Angelika Dusted Chilean Sea Bass with Spinach Lime Sauce and Potato Strings

Displayed

Display of Texas Goat Cheese Stuffed Sweet Peppers, Caper Berries, Cornishon Pickles,  Marinated Country Olives, Prosciutto de Parma, Old Forest Salami, Pearl Mozzarella, and Grilled Balsamic Asparagus

Cahill Porter, Spanish Manchego, Hoffman’s Smoked Cheddar and Amber Valley Sage Derby Displayed along with Crackers, Flatbreads, Dried Figs, Dates and Fresh Berries

Salad

Greek Salad with Baby Spinach, Romaine, Country Olives, Tomatoes, Cucumbers, Feta Cheese and a Lemon Vinaigrette Dressing

Entrées

Saffron Marinated Grilled Chicken Kabobs and Homemade Falafels

Paired with

Saffron Basmati Rice

Mediterranean Roasted Veggies

Hummus and Ziziki

Carving Station

Fresh Atlantic Salmon Seared and Crusted Carved to Order and Served with a Saffron-Cream Sauce


SOUTH ASIAN MENU – I

Salad

Wild Green Salad with Cucumbers, Shaved Carrots and Tomatoes with Garlic Tamarind Vinaigrette

Entrées

Marinated and Grilled Bone-In Chicken Tandoori over Caramelized Onions and Peppers

Paired with

Carrot Aaloo Matar Curried Potato, Peas, and Carrots

Saffron Ghee Basmati Rice

Served with Mint-Coriander Chutney, Tomato Curry, Tamarind-Date Chutney and Naan Bread


SOUTH ASIAN MENU – II

Butler Passed Hors D’ Oeuvres

Grilled Tandoori Marinated Paneer Kabob with Sweet Peppers

Spinach- Mint Marinated Hariyali Chicken Satay with Coriander Chutney Aioli

Curried Potato and Pea Veggie Samosa with Tangy Mint Chutney

Salad

Ginger-Fennel Cucumber Salad

Entrées

Yogurt Marinated and Tomato Curry Braised Grilled Chicken Tikki Masala

Grilled Eggplant and Potato Korma with Roasted Curry Cauliflower Florets

Paired with

Green Pea and Matar Pulao (Basmati) with Saffron Butter

Roasted Ginger-Garlic Marinated Seasonal Veggies

Served with Mint-Coriander Chutney, Tomato Curry, Tamarind-Date Chutney and Naan Bread

SOUTH ASIAN MENU – III

Butler Passed Hors D’ Oeuvres

Coconut Curry Chicken Satay

Browned Spicy Ground Mutton, Potato & Sweet Pea Samosa with Mint Chutney

Tandoori and Garlic-Ginger Marinated Grilled Shrimp

Tomato-Dal Soup Shooter with Toasted Curry Butter Crouton

Salad

Romaine Salad with Pickled Red Onion, Cucumber, and Grape Tomato Salad with Pickled Mango-Date Vinaigrette

Entrées

Overnight Yogurt-Ginger Marinated Leg of Lamb Korma

Yogurt and Tomato Curry Braised Grilled Chicken Tikki Masala

Green Hariyala Wild Mushroom Masala

Paired with

Spiced Pea and Potato Aaloo Matar

Carrot and Pea Pulao (Basmati) with Saffron Ghee

Spinach and Coconut Saag Paneer

Served with Mint-Coriander Chutney, Tomato Curry, Tamarind-Date Chutney and Naan Bread