Fall ~ Winter Menu

Braised Beef Short Ribs
on Parmesan Polenta Triangles with Truffled Aioli & Micro Arugula

Wood-Grilled Chicken Involtini
stuffed with Prosciutto, Provolone, & Sage, finished with White Wine Reduction

Flatbread Pizzettes
topped with Wilted Arugula, Fig, & Chevre drizzled with Rosemary Honey

Fontina Risotto Cakes
with Roasted Tomato & Garlic Fondue

Balsamic-Glazed Roasted Brussels Sprouts

Texas Steak Sliders
Peppercorn-Crusted Grilled Beef Medallions on House-Made Rolls with Horseradish Cream, Cabernet Demi-Glace, & Crispy Shallot Rings

Bacon-Wrapped Semi-Boneless Quail
glazed with Bourbon Pepper Jelly

Mac n’ Cheese Fritters

Roasted Vegetables
Asparagus, Carrots, Zucchini, Squash, Tri-Peppers & Red Onions

Rustic “1015” Onion Tart
Savory Pie of Caramelized Sweet Onions, Gruyere Cheese, & Cream

Texas “BLT” Bites
Fried Green Tomatoes topped with Jalapeno Bacon, Aioli, & Baby Arugula

Butternut Squash Soup Sips
served with Petite Grilled Brie & Apple Sandwiches

Pecan-Crusted & Shiner Bock-Glazed House Smoked Salmon
with Whole Grain Dijon Sauce

Smoked Pork Tenderloin
with Fall Fruit Chutney

Scalloped Yukon Gold & Sweet Potato Gratin

Field Green Salad with Tart Apples, Chevre, & Cider Vinaigrette

Sautéed Green Beans
with Shallot Butter

Crostini Bar
offering Roasted Red Bell Pepper Caponata, Warm Spinach Artichoke Dip, & Hummus served with Crostinis

Roasted Inside Round of Beef with Garlic & Herb Crust
with Barolo Demi-Glace, Truffled Horseradish Cream, & Focaccia Rolls
*Attendant carving tableside*

Braised Breast of Chicken
with Cannelini Beans, Oven-Dried Tomatoes, Fresh Spinach, & Roasted Garlic

Wild Mushroom Gnocchi
with Parmigiano Reggiano Cream Sauce

Roasted Asparagus

Arugula Salad with Roasted Pears
Toasted Walnuts, Gorgonzola, & Sherry Vinaigrette