Spring ~ Summer Menu

Texas Steak Sliders
Coffee-Rubbed & Grilled Beef Medallions on House-Made Rolls
with Bourbon Demi-Glace, Horseradish Aioli, & Baby Greens

Honey Pecan-Crusted Breast of Chicken
with Strawberry Rhubarb or Summer Peach Chutney

Fried Green Tomatoes
topped with Lump Crab & Hearts of Palm Salad

Watermelon-Feta Stacks
garnished with Micro Arugula & Basil Vinaigrette

Zucchini, Texas Chevre, & Chive Tartlets

Wood-Grilled Chicken & Artichoke Skewers
with Lemon Shallot Reduction

Seafood Paella Cakes with Saffron Aioli

Grilled Flatbread Margherita Pizzettes
Fresh Mozzarella, Tomatoes, & Basil
drizzled with Balsamic Reduction

Stuffed Avocado with Spinach Crema
Yellow Bell Pepper-Hearts of Palm Relish, & Feta

Grilled Summer Figs
wrapped in Prosciutto & stuffed with Gorgonzola

Two-Bite “Hot & Crunchy Avocado” Tacos
Almond, Cornflake, & Sesame crusted & fried Avocado in tiny Flour Tortillaswith Honey-Habanero Aioli & Mango-Jalapeno Slaw

Ceviche Shooters
Fresh Gulf Seafood, marinated in Lime Juice, Cilantro, & Chilesinfused with Tomatoes & Sweet Onions
served in Shot Glasses with a Tortilla Crisp

Smoked Pork Tenderloin
with Orange-Serrano Reduction & Chimichurri Sauce

Green Chile & Goat Cheese stuffed Breast of Chicken

Black Bean, Corn, & Rice Salad
with Cumin-Lime Vinaigrette

Roasted Vegetables
Asparagus, Eggplant, Zucchini, Summer Squash, Tri-peppers, & Red Onion lightly seasoned with Sea Salt & Olive Oil

Chipotle Caesar Salad
with Red Chile Croutons & Cotija

Lump Crab Cakes
with Chive Aioli

Baked Brie & Apricot Chutney Phyllo Cups

Herb & Garlic-Crusted Inside Round of Beef
with Herbed Aioli, Au Jus, & Yeast Rolls
*Attendant carving tableside*

Honey-Glazed Smoked Salmon
with Cucumber-Dill Cream

Blanched Green Beans
with Bacon-Dijon-Shallot Dressing

Baked Mac n’ Cheese Gratin

Field Green Salad
with Fresh Strawberries, Chevre, Spiced Pecans, & Champagne Vinaigrette

Fritti Artichoke Quarters
with Lemon Rosemary Aioli

Warm Lamb, Zucchini, & Feta Stuffed Piquillo Peppers
with Parsley Mint Oil

Roasted Beef Medallions with Salsa Verdi
A Fresh Sauce of Parsley, Chives, Shallots, Capers, Sherry Vinegar, & Olive Oil

Wood-Grilled Breast of Chicken
with an Aged Balsamic Reduction & Citrus Gremolata

Orzo Pasta
with Cherry Tomatoes, Sweet Corn, Feta, Roasted Garlic, & Basil Pesto

Rustic Spinach Ricotta Tart

Classic Caesar Salad
with Herbed Croutons & Shaved Parmesan