Spring | Heavy Hors D’oeuvres Menus
Menu One
Cocktail Buffet
Wood-Grilled Chicken & Artichoke Skewers
Lemon Shallot Reduction
Sauteed Shrimp on Parmesan Polenta Cakes
Calabrian Chili Cream
Rustic Spinach Ricotta Pine Nut Tartlets
Hearts of Palm Salad in Cucumber Cups
Lemon Chive Aioli
Truffled Arancini Stuffed
Fresh Mozzarella and Lemon Aioli
Menu Two
Cocktail Buffet
Texas Steak Sliders
Peppercorn-Crusted Grilled Beef Medallions on House-Made Rolls with Horseradish Cream, Bourbon Demi-Glace, & Crispy Shallot Rings
BBQ’d Shrimp & Grits
Sautéed Gulf Shrimp & Creamy White Cheddar Grits Served in Mini Mason Jar with Smoked Tomato Butter
Deviled New Potatoes
Blanched Baby New Potatoes, Stuffed with Dijon-Dill-Sour Cream Potato Salad
Farmer’s Market Crudité
Asparagus, Crew-Cut Carrots, Cucumbers, Cherry Tomatoes, Broccoli, Sugar Snap Peas & Radishes with Green Goddess Dipping Sauce
Pimento Cheesecake with Pecan Crust
Garnished with Bourbon Pepper Jelly & Served with Crostini’s
Menu Three
Cocktail Buffet
Smoked Brisket on Cotija Grit Cakes
with Chipotle Aioli & Pickled Red Onion
Mesquite Grilled Chicken Diablos
wrapped in Applewood Smoked Bacon & Stuffed with Monterey Jack
Green Chile Mac N’ Cheese Fritters
Mexican Street Corn
served in Mini Mason Jars
Watermelon-Queso Fresco bites
marinated in honey serrano vinaigrette & garnished with micro cilantro
Spring | Summer Dinner Buffet Menus
Menu One
Passed Hors d’oeuvres
Two-Bite “Hot & Crunchy Avocado” Tacos
Almond, Cornflake, & Sesame-crusted & fried Avocado in tiny Flour Tortillas with Honey-Habanero Aioli & Mango-Jalapeno Slaw
Ceviche Shooters
Fresh Gulf Seafood, marinated in Lime Juice, Cilantro, & Chiles
infused with Tomatoes & Sweet Onions
served in Shot Glasses with a Tortilla Crisp
Dinner Buffet
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
Menu Two
Passed Hors d’oeuvres
Texas “BLT” Bites
Fried Green Tomatoes topped with Applewood Bacon, Garlic Aioli, & Micro Arugula
Pimento Cheese on Savory Shortbread Wafers
topped with Bourbon Pepper Jelly
Dinner Buffet
Herb & Garlic-Crusted inside Round of Beef
with Horseradish Cream & Au Jus
*Attendant Carving Tableside*
Pecan Crusted Chicken Breast
with Dijon-Thyme Sauce or Seasonal Fruit Chutney (Strawberry-Rhubarb, Bourbon-Peach, Apricot-Thyme)
Baked Mac N’ Cheese Gratin
Field Green Salad
with Strawberries, Candied Pecans, & Champagne Vinaigrette
Rustic Sweet Onion Tart
Savory Pastry filled Caramelized Sweet Onions, Gruyere Cheese, & Cream, baked to a Golden Brown
Menu THREE
Passed Hors d’oeuvres
Fritti Artichoke Quarters
with Lemon Rosemary Aioli
Spinach, Walnut, & Feta Stuffed Piquillo Peppers
with Parsley Mint Oil
Dinner Buffet
Honey-Glazed, House-Smoked Salmon
with Cucumber-Dill Sauce
Wood-Grilled Breast of Chicken
with Citrus-Artichoke Sauce
Orzo Pasta
with Cherry Tomatoes, Sweet Corn, Feta, Roasted Garlic, & Basil Pesto
Roasted Vegetables
Asparagus, Carrots, Zucchini, Summer Squash, Tri-Peppers, Mushrooms & Red Onions
Classic Caesar Salad
with Herbed Croutons & Shaved Parmesan
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