THE CATERING MENU - Four Seasons Hotels and Resorts€¦ · Cheddar Cheese Grits, Ranchero Sauce...

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T H E C AT E R I N G M E N U

BANQUET PRICE ESTIMATES 2016To assist in creating a budget for your upcoming Four Seasons Hotel Austin event, please use

the following guidelines. The final cost of your function depends upon the actual menu selections and the number of guests guaranteed to attend. These prices are for budgeting purposes only. A 13.7% service charge and 8.3% administrative fee will be charged on all food and beverage.

All charges and fees are subject to 8.25% Texas State sales tax.

Breaks 14 - 24 per person Morning and afternoon breaks

Breakfast Breakfast buffet start at 33 per person

Plated breakfast start at 35 per person

Brunch buffet 60 per person

Lunch Plated lunch 42 - 56 per person

(Estimated price based on a three-course menu)

Buffet lunch 48 - 58 per person

Dinner Plated dinner 67 - 102 per person

(Tableside entrée choice available with a four-course menu)

Buffet dinner and/or station 85 - 105 per person

Cocktail Reception Light hors d'oeuvres 35 - 42 per person

(Estimated price based on 5-7 pieces per person)

Heavy hors d'oeuvres 50 - 90 per person (Estimated price based on 10-15 pieces per person)

Reception Stations 14 - 45 per person per station

Cocktails and Beverages (Estimated bar prices based on a one-hour hosted

bar package)

House brands, wine and beer 18 per person

Deluxe brands, wine and beer 20 per person

Prestige brands, wine and beer 22 per person


High-Speed Internet Access

Four Seasons Hotel Austin offers high speed fiber-optic Internet with connections up to 200 Mbps bandwidth to accommodate any web activity, from streaming audio and video to downloading large files.

Enjoy fast, reliable Internet access, along with 24-hour technical support. Your Four Seasons Concierge or Conference Planning representative would be pleased to tell you more.

Audio/Visual

Audio/visual equipment is available on a rental basis for your function. A representative from our In-House AV company, PSAV, will contact you directly to assist you with your needs.

Banquet Room Rental

Banquet room rentals are contingent upon the amount of food purchased. Your Catering Representative will furnish all pertinent information. Room rental fees are subject to a 22% service charge and 6% sales tax

Special Services

Should you require transportation, entertainment, floral arrangements, specialty linens, ice carvings or special occasion cakes, your Catering Representative will be happy to assist you.

Event Parking

Valet parking is available to your guests for a fee of $18.00 per car. Self parking can be arranged at $16.00 per car.

Hosted parking rates are also available; $15.00 per car for hosted valet-parking and $12.00 per car for hosted self parking. Hosted charges will be reflected on your master account.

Guarantee

Four Seasons Hotel Austin requires a guarantee of the number of persons attending your function by noon, three working days prior to the function day. You will be charged for the guarantee or the number attending, whichever is greater.

Service Fee and Sales Tax

All charges and fees are subject to a 13.7% service charge and 8.3% administrative fee (food, beverage, and room rental). All charges and fees are subject to 8.25% Texas State sales tax. A $100 service fee will apply for events of 25 people or less

Billing

It is a condition of this contract that full payment shall be made at least 10 days in advance of the function unless the Hotel has agreed to other satisfactory credit arrangements.

Off-Property Catering - Four Seasons Will Come to You!

Your Catering Representative will be happy to assist you with off-site catering at Austin’s best venues.

CATERING INFORMATIONOn the shore of Lady Bird Lake, in the heart of the capital city, Four Seasons creates a tranquil setting for special events. Lakeside indoor and outdoor venues, sophisticated

cuisine and attentive, flawless service combine to make your event unforgettable.


EXECUTIVE CHEF ELMAR PRAMBS

For Elmar Prambs, being hands-on is key to his role as Executive Chef at Four Seasons Hotel Austin. “The hustle-and-bustle of the kitchen really gets my juices flowing. I like to be connected and to have my hand in every aspect of what we’re doing – from sourcing and buying ingredients to preparing and serving each dish!”

Prambs grew up in the heartland of Bavaria, where according to him all of his family’s meals were home-cooked, period. “From the age of 10, I was my mother’s assistant at the stove,” he recalls. “I can remember going out to the garden and picking tomatoes – still warm from the afternoon sun – right off the vine.” With such a strong farm-to-table upbringing, Prambs’ enthusiasm for fresh and local cuisine has only grown stronger over the years, a passion that’s evident in his menus.

Apprenticed to a German master chef at the age of 15, Prambs joined Four Seasons Hotel Vancouver as a grill cook in 1977. He went on to work in Four Seasons kitchens in Edmonton and Dallas before moving to Austin in 1986 to lead the pre-opening team for Four Seasons Hotel Austin.

Since coming to Austin, Prambs’ dishes have touched the palates of many distinguished diners including Queen Elizabeth and President George W. Bush. But to him, no matter who’s at the table, his guiding philosophy always stems from his earliest experiences in the kitchen. “My mother’s cooking is still a huge influence on me. Just like her, I present menu items that are well-balanced and full of natural flavor. That way, the seasonings enhance rather than overpower the basic ingredients of the dish.”


SUNRISE


START HERE

The Capital City Breakfast Buffet ...........33

Fresh Orange and Grapefruit Juices

Selection of Seasonal Fruit and Berries

House-made Pastries, Bran and Fruit Muffins

Greek Yogurt House-made Toasted Pecan Granola Dried Cranberries and Apricots

Illy Regular and Decaffeinated CoffeeMighty Leaf Tea Selections

ADD ENHANCEMENTS

Bacon and Eggs .................................... 11

Scrambled Farmhouse Eggs, Fingerling Potatoes, Applewood Smoked Bacon, Home Style Chorizo, Chicken Sausage, Broiled Tomatoes

Griddle and Iron* ......................................9

Texas French Toast, Belgian Waffles Strawberries, Toasted Pecans Chocolate Chips, Maple Syrup Vanilla Whipped Cream

ADD ENHANCEMENTS

À La Minute Omelets* ........................... 12

Farm Fresh Whole Eggs and Egg Whites Smoked Ham, Bacon, Shrimp, Mushrooms Green Onion, Tomato, Spinach Green Bell Peppers Cheddar and Mozzarella Cheese

TRIO of Pancakes * ...............................10

Blueberry Banana, Oatmeal Pecan and Buttermilk Maple Syrup, Fresh Berries

Eggs Benedict ........................................ 11 Traditional – Poached Egg Canadian Bacon, English Muffin Hollandaise Sauce Veggie – Poached Egg, Spinach Portobello Mushroom, English Muffin Spicy Hollandaise Sauce

Tex-Mex Morning .. .................................13

Chicken Fried Steak Jalapeño Cheddar Biscuit, Sausage Gravy

AusTex Burrito Scrambled Eggs, Bacon Red Onions, Fire Roasted Peppers Black Beans, Shredded Pepper Jack and Red Neck Cheddar Cheese, Flour Tortilla

BREAKFAST BUFFET AND ENHANCEMENTS prices per person, unless otherwise noted

*Culinary Attendant Required - 150 Per StationA 100 service fee will apply for events of 25 people or less

SIDE KICKS

Fresh Blended Smoothies .......6 per person

Individual Yogurts ............................. 5 eachIndividual Fat Free and Fruit Yogurts

Assorted Breakfast Cereals ....5 per person

Breakfast Croissants ....................... 8 each Smoked Ham and Swiss Cheese

Quick Breads .........................6 per person Carrot Zucchini Lemon Poppyseed Banana Nut

Freshly Baked Local Bagels ....7 per personCream Cheese, Jams and Butter

Steel Cut Irish Oatmeal ...........6 per person Brown Sugar, Walnuts, Almonds Warm Whole and Soy Milk

Bagels and Smoked Salmon, 14 per person Smoked Salmon, Fresh Bagels Cream Cheese, Red Onions Sliced Tomatoes, Capers

Hard Boiled Eggs ................... 18 per dozen

Breakfast Tacos ..................... 48 per dozen Potato, Egg and Cheese Bacon, Egg and Cheese

Barista Bar * ........................10 per personCappucino, Espresso, Latte, Americano

SUNRISE


KEEP AUSTIN FIT BREAKFAST BUFFET

PLATED BREAKFAST

Freshly Squeezed Orange, Grapefruit and Carrot Juices

Pineapple and Melon Spears, Mint Syrup

Fresh Berry Smoothie – Blueberry, Blackberry, Raspberry and Strawberry

Green Smoothie – Kale, Cucumber, Granny Smith AppleKiwi and Cantaloupe

Egg White FrittataSpinach, Sun-dried Tomatoes, ProvoloneCheese, Fresh Herbs, Red Pepper Coulis

Turkey Bacon and Chicken Sausage

Whole Wheat, Sourdough and Gluten Free Toast

Bran and Gluten-Free MuffinsFat Free Cream CheeseJams and Unsalted Butter

Greek Yogurt, Local Honey

Illy Regular and Decaffeinated CoffeeMighty Leaf Tea Selections

44 per personFIRST COURSEChoose one

Melon, Blueberries, Lemon Zest

Seasonal Selection of MelonsBerries and Golden Pineapple

Chef Elmar’s Bircher MuesliAlmonds, Apples, Golden Raisins

House-made Toasted Pecan Granola, Yogurt, Dried Cranberries and Apricots

MAIN COURSEChoose one

Austin-American ClassicScrambled Eggs, Applewood Smoked Bacon, Roasted Fingerling Potatoes, Broiled Tomato

Tex-Mex Eggs BenedictMigas, Smoked Ham and Poblano QuesoToasted English Muffin, Black BeansHashbrowns, Red and Yellow Pico de Gallo

Shrimp and GritsFarm Fresh Poached EggCajun Spiced Gulf ShrimpCheddar Cheese Grits, Ranchero Sauce

Farm-to-TableScrambled Eggs, Smoked SausageCorn Griddle Cake, Blackberry SyrupHeirloom Tomato, Local Goat Cheese

Healthy StartEgg White Scramble, Sautéed SpinachGrilled Asparagus, Red Pepper CoulisChicken Sausage, Gluten Free Blueberry Pancake, Maple Syrup

All plated breakfasts include

Tableside Choice of Freshly Squeezed Orange or Grapefruit Juices

Breakfast Pastry BasketAssorted Jams and Creamy Butter

Regular and Decaffeinated Illy CoffeeMighty Leaf Teas

35 per person

A 100 service fee will apply for events of 25 people or less

SUNRISE


COLD Freshly Squeezed Orange Grapefruit and Carrot Juices

Seasonal Fruit Salad, Mint Syrup

Greek Yogurt Parfait House-made Toasted Pecan Granola Dried Cranberries and Apricots

Mini Bagels, Cedar-Smoked Salmon Cream Cheese, Traditional Garnishes

Poached Gulf Coast Shrimp and Crab Claws Chilled Over Crushed Ice Cocktail and Remoulade Sauces

Oscar’s House-made Tex-Mex Ceviche, Whole Wheat Crackers

Texas Artisanal Cheese Board Dried Fruit, Nuts, Strawberries, Grapes Goodflow Honey Rustic Bread and Crackers

Muffins, Danish and Croissants Roasted Vegetable Salad, Blue Cheese Red Wine-Mustard Vinaigrette

Farmers’ Market Salad Leaves Bobbie Nelson Dressing

HOT Omelets and Farmhouse Eggs (Cooked to Order*) Richardson Farms Ham and Eggs "Benedict" Chipotle Hollandaise

Cast-Iron Baked Lyonnaise Potatoes Fresh Thyme

Applewood Smoked Bacon House-made Veggie Sausage Patties Chicken Sausage

Smoked Prime Rib of Beef (Carved To Order*) Horseradish, Spicy Mustard Sourdough Rolls Buttermilk Fried Chicken and Waffles Vermont Maple Syrup

Lobster Ravioli, Sautéed Spinach Swiss Chard, Carrots, Asiago Cream Sauce DESSERTS Fresh Fruit Tart Chocolate-Dipped Profiteroles Milk Chocolate Hazelnut Crunch Lemon Meringue Tart

Regular and Decaffeinated Illy Coffee Mighty Leaf Teas

BRUNCH BUFFET

BUBBLES BAR Two Hours ..........................18 per person

Sparkling Artisanal Water Mimosas Pomegranate Bellini: Sparkling Wine, Pomegranate Liqueur Lemon Juice

TITO'S BLOODY MARY BAR Two Hours ......................... 22 per person

Sparkling Artisanal Water

BUBBLES and SPIRITS BY THE GLASS

Mimosas ........................................... 8 each

Tito's Bloody Marys ........................10 each Grey Goose Bloody Marys ............12 each

60 per person

*Culinary Attendant Required - 150 Per Station


30 Guest Minimum


BREAKS

BEVERAGES Coffee ..........................................86per gal Regular and Decaffeinated Illy Coffee Mighty Leaf Teas Barista Bar ............................10 per person Cappuccino, Café Latte and Espresso Barista Attendant*Bottled Water .......................5.50 per bottle Still and Sparkling

Soft Drinks ..........................5.50 per bottle Assorted Diet and Regular Soft Drinks Izze Sparkling Natural Sodas, Coke Diet Coke, Sprite and Dr. Pepper

Energy Drinks ...........................7 per bottle Red Bull, Naked Juice, Coconut Water

Tea ........................................ 25 per pitcher Freshly Brewed Regular Iced Tea Hibiscus Tea ......................... 25 per pitcher Freshly Brewed Hibiscus Iced Tea

Freshly Squeezed Lemonade ......................... 25 per pitcher

Freshly Squeezed Orange Juice ....................36 per pitcher

Arnold Palmer ....................... 25 per pitcher

REFRESHMENTSBreakfast Pastries ..................6 per person Muffins, Danish, Croissants

Fruit ......................................12 per person Sliced Fruit, Melon, Berries

Sweet Breads ..........................8 per person Carrot Cake, Zucchini Bread Seasonal Financier

Assorted Scones .....................7 per person Lemon Curd, Devonshire Cream Artisan Jam, Butter

House-made Spa Bars ...............48 per dzn

Assorted Granola and Energy Bars .. 5 each

Frozen Fruit Bars ............................. 6 each

Sweet Treats Assorted Cookies ......................... 5 each Chocolate Chip, Oatmeal Raisin Peanut Butter, Chocolate-Chocolate Chip

Brownies ................................48 per dzn Double Fudge, Blondies, Lemon Bars

French Macarons ...................48 per dzn

READY...BREAK!*Culinary Attendant Required - 150 Per Station


BREAKS


THE MORNING BOOST ........................14 Vitamin Packed Smoothie Shooters Low Fat Bran Muffins COFFEE and DOUGHNUTS ...................16 Miniature Vanilla Sugar Coated Doughnuts Biscotti Regular and Decaffeinated Illy Coffee Mighty Leaf Teas Cappuccino, Café Latte and Espresso Made to Order *

THE ENERGIZER ..................................18 Fruit Skewers with Low Fat Yogurt Dip House-made Trail Mix with Dried Fruit and Nuts Sliced Vegetables and Pita Bread with House-made Hummus Fruit Infused Water COOKIE MONSTER ...............................14 Chocolate-Chocolate Chip, Oatmeal Raisin Peanut Butter, Chocolate Chip Individual Milk Cartons Chocolate, Vanilla, and Skim Milk THE CHOCOHOLIC ...............................20 Dragged Almonds Cookies and Cream Bark Pecan Bark, Truffles

FARMER’S MARKET .............................24 Texas Artisanal Cheese Board Dried Fruit, Nuts, Strawberries, Grapes Goodflow Honey, Rustic Bread and Crackers Local Farmers Vegetable Crudités House-made Dips

SOUTH OF THE BORDER .....................24 Warm Corn Tortilla Chips Queso, Guacamole, Red and Green Salsa Gulf Shrimp and Fish Ceviche Cinnamon Churros, Dulce De Leche Chocolate Sauce

BLAZE YOUR OWN TRAIL ....................20 Mix Your Own Pecans, Almonds, Cashews, Pistachios Wasabi Peas Dark Chocolate, Pretzel Bits Yogurt-Covered Raisins Dried Cranberries, Cherries, Golden Raisins, Apricots Naked Juices POPCORN and SODA TIME ...................18 Gourmet House-made Popcorn with Seasonings Assorted Candy Bars Old Fashioned Bottled Soft Drinks Add a Popcorn Machine .............. 150 each THE CUPCAKE COUNTER ....................16 Assorted Bite Size Cupcakes Biscotti Regular and Decaffeinated Illy Coffee Mighty Leaf Teas Cappuccino, Café Latte and Espresso with Made to Order *

THEMED BREAKS25 guest minimum

prices per person


MIDDAY


WORKING LUNCH SANDWICH BUFFET

SALADS(Select Two) Crisp Iceberg Wedge, Blue Cheese Crumble Smoked Onion Vinaigrette, Chives Chopped Caesar, Shaved Parmesan Herb Croutons Baby Spinach, Arugula, Endive, Hazelnuts Dried Cherries, Feta Cheese, Champagne Vinaigrette Plum and Heirloom Tomatoes, Mozzarella Fresh Basil, Pine Nuts Balsamic and Texas Olive Oil Tortellini, Grilled Vegetables Portobello Mushrooms White Balsamic Dressing

SOUP Add a soup .................$5 per person

Tomato, Texas Olive Oil and Micro Basil Old School Chicken Noodle, Fresh Herbs Sweet Corn and Smoked Shrimp Chowder Red Pepper Coulis

Potato, Smoked Shallots, Chive Sour Cream

COLD SANDWICHES(Select Two) Turkey Club Wrap, Swiss Sun-dried Tomato, Bacon, Lettuce Citrus Aïoli

Smoked Salmon, Toasted Muffin Baby Arugula, Pickled Red Onion Lemon Mayo

Hippie Pita, Hummus, Grilled Squash Spinach, Artichoke, Bell Peppers, Feta Sprouts

Pimiento Cheese, Rustic Wheat Bread Red Oak Leaf Lettuce, Heirloom Tomatoes Cucumbers

Honey Baked Ham, Croissant Gruyère, Bibb Lettuce, Dijonnaise

Pulled Chicken Salad, Grilled Country Bread Pecans, Celery, Dried Cranberries Tarragon Mayo

Roast Beef Hoagie, Red Neck Cheddar Smoked Bell Peppers Pickled Jalapeños and Onions Ballpark Mustard

HOT SANDWICHES(Select Two) Grilled Cheese, Sourdough, Mozzarella White Cheddar, Provolone, Branston Pickles

Braised Prime Beef Short Rib House-made Potato Roll, Creamy Horseradish Pickled Vegetables Turkey Slider, Pretzel Bun, Provolone Caramelized Onion, Sun-dried Cranberry Mayo Grilled Chicken Breast Panini, Arugula Tomato, Black Olive, Basil Pesto Beef and Pork Meatball Sub, Provolone Marinara, Crispy Shallots, Parmesan Veggie Quesadilla, Flour Tortilla, Jack Cheese Portobello Mushroom, Spinach, Eggplant Squash, Guacamole, Pico de Gallo Fish Tacos, Blackened Salmon, Cabbage Slaw Pineapple Serrano Relish, Salsa Verde

DESSERTS(Select Two) Milk Chocolate Hazelnut Crunch Fresh Fruit Tart Lemon Meringue Tart Chocolate Dipped Profiteroles

Regular and Decaffeinated Illy Coffee Mighty Leaf Teas and Iced Tea

48 per person


EXPRESS PLATED LUNCH44 per person

20 Guest Maximum / Served Pre-PlatedSelect One Soup or Salad, Sandwich and Dessert From the Menu Options AboveIncludes Regular and Decaffeinated Illy Coffee, Mighty Leaf Teas and Iced Tea

Select Two of Each CategorySalads I Cold Sandwiches I Hot Sandwiches I Desserts

Additional sandwiches can be added at $5 per guest/per sandwich

MIDDAY


THEMED LUNCH BUFFETS

SOUP Vegetarian Minestrone, Pesto Crouton SALAD BAR Seasonal Greens, Romaine Lettuce Baby Spinach Tomatoes, Cucumbers, Bell Peppers Olives, Sliced Mushrooms, Carrots Radishes, Beets Red Neck Cheddar, Feta, Mozzarella Chopped Egg Pecans, Pumpkin Seeds, Dried Cranberries Croutons Smoked Onion Vinaigrette, Buttermilk Ranch Herb Vinaigrette DELI SALADS Saffron Cauliflower, Red Onion Green Olives and Raisins Lentils, Broiled Eggplant Couscous, Tomatoes, Tarragon, Mint Asparagus, Chopped Egg, Capers, Sea Salt White Quinoa, Avocado, Edamame HOT SELECTIONS Dewberry Farm Chicken Applewood Smoked Ham Creamy Polenta, Sweet Corn and Mushrooms Gruyère, Parmesan Black Pepper Tofu Fresh Rolls and Rustic Bread DESSERT Miniature Seasonal Empanadas French Macarons Regular and Decaffeinated Illy Coffee Mighty Leaf Teas and Iced Tea

STARTERS White Bean Soup, Porcini Mushroom Basil Pesto Romaine, Spinach, Marinated Artichoke Hearts, Olives, Feta Cheese, Red Wine Vinaigrette Castelluccio Lentils, Tomatoes, Gorgonzola Eggplant Tricolore Orecchiette, Shrimp, Grilled Fennel Sweet Peppers, Peas, Sherry Dressing ENTRÉES Penne Pasta, Prosciutto, Wilted Arugula Spinach, Balsamic Vinegar Chicken Picatta, Lemon Caper Sauce Radicchio-Fennel Slaw

Pan Seared Striped Bass, Fennel Olive Sauce Pickled Onions, Garlic

Grilled Asparagus

Lemon and Thyme Risotto Focaccia, Garlic Bread, Grissini DESSERT Tiramisu Ricotta Orange Cannoli Pistachio Panna Cotta Regular and Decaffeinated Illy Coffee Mighty Leaf Teas and Iced Tea

SOUP Chicken Posole, Shaved Cabbage, Radish Cilantro SALADS Jicama Salad Citrus, Squash, Zucchini, Green Tomatoes Black Beans, Grilled Corn, Roasted Peppers Coriander Dressing Iceberg Wedge Queso Fresco, Tomato, Bacon, Chipotle Dressing Texas Caviar Black Eyed Peas, Bell Peppers, Red Onion, Smoked Ham, Poblanos, Cilantro Vinaigrette ENTRÉES Grilled Chicken Breast, Tomatillo Sauce Achiote Marinated Grouper, Citrus Relish Sweet Potato Mash, Green Onion Jalapeño Slaw Bock Beer and Lime Soaked Flank Steak Black Bean Bordelaise, Smoked Peppers and Onions Spinach and Mushroom Enchiladas Monterey Jack, Ranchero Sauce Poblano Crema SIDES Spanish Rice, Charro Beans Red and Green Salsa, Lime Sour Cream Guacamole Warm Corn and Flour TortillasTortilla Chips DESSERTS Almond Tres Leche with Fresh Berries

Chocolate Flan Cinnamon Churros, Dulce de Leche and Chocolate Sauces



FARMERS MARKET STAND ITALIAN LUNCH BUFFET TEX-MEX LUNCH BUFFET49 per person 52 per person

25 person minimum

54 per person 25 person minimum

MIDDAY


ALL AMERICAN FAVORITES LUNCH BUFFETTwo Entrees 54 per person

Three Entrees 58 per person

APPETIZERSChoose Three

Cajun Gumbo Gulf Shrimp, Chicken, Sour Cream Old School Chicken Noodle Soup Fresh Herbs Seasonal Fruit Salad, Mint Syrup Vine Ripened Tomatoes, Arugula Mozzarella, Olive Oil and Balsamic Syrup Tossed “Cobb Salad” Local Greens, Chopped Egg, Tomato Blue Cheese, Bacon Crumbles Ranch Dressing Chopped Caesar, Parmesan Garlic Croutons Crisp Iceberg Wedge Blue Cheese Crumbles Smoked Onion Vinaigrette, Chive Republic Square Salad Local Greens, Radishes, Carrots Goat Cheese, Balsamic and Herb Vinaigrette Yukon Gold Potato Salad English Cucumber Sweet Onion, Mustard Dressing Smoked Salmon Deviled Eggs

MAINSChoose Two or Three

Marinated Flat Iron Steak Bordelaise Sauce Horseradish Whipped Potatoes Grilled Corn-off-the-Cob Prime Beef Meatloaf, Mushroom Gravy Truffle Mac-n-Cheese Grilled Chicken Breast, Corn Puree Charred Bell Peppers and Onions Buttermilk Fried Boneless Chicken Breast Serrano Honey Roasted Fingerling Potatoes House Pickled Carrots and Cauliflower Pan-Seared Gulf Coast Grouper Spicy Black Bean Sauce and Avocado Mango, Onion Salsa Slow Cooked Salmon Roasted Cauliflower Mash, Wilted Spinach Chili Rubbed Pork Tenderloin Creamy Blue Cheese Grits Tomato Onion Chutney Roasted Vegetable Lasagna Marinara Sauce, Fresh Basil Shaved Parmesan Cheese

Fresh Rolls and Rustic Bread

DESSERTS Choose Three

Vanilla Cheesecake

Chocolate Fudge Cake

Oatmeal Raisin Cream Pie

Chocolate Chip Bread Pudding

Individual Peach Cobblers


A 100 service fee will apply for events of 25 people or less25 person minimum

MIDDAY


THREE-COURSE PLATED LUNCHEON

STARTERS

Tomato Basil Soup, Texas Olive Oil Pesto Tofu Diamonds Smoked Chicken and Sweet Corn Chowder Truffled Popcorn Old School Chicken Noodle Soup Fresh Herbs Roasted Corn, Squash, Asparagus Red Bell Peppers, Jicama, Napa Cabbage Chipotle Dressing Roasted Cauliflower, Kale, Arugula, Spinach Crushed Hazelnuts, Sun-dried Cherries Citrus Dressing TRIO Baby Iceberg Wedge Salad Blue Cheese, Smoked Onion Vinaigrette Crispy Onion Rings Tossed Romaine Cesar Salad Shaved Parmesan, Sun-dried Tomato Bits Mixed Garden Green Salad, Shaved Fennel Granny Smith Apples, Candied Pecans Lemon Vinaigrette Tomato, Watermelon, Mint Salad Baby Arugula, Feta, Lime Roasted Red and Yellow Beets Aromatic Greens, Goat Cheese Balsamic Reduction

Plated lunches are accompanied by Freshly Baked Rolls and Butter

ENTRÉES

Pan Seared King Salmon ............................... 49 Olive Oil, Baked Potato Slices Sweet Corn Souffle, Red Pepper Coulis Fresh Herbs Chef Elmar’s Pork Tenderloin Schnitzel ........ 46 Lemon Caper Brown Butter, Mashed Potatoes Cucumber, Radish and Apple Slaw Texas Beef Tenderloin ................................... 56 Truffle Bordelaise Sauce, Shiitake and Cipollini Confit, French Green Beans Roasted Fingerling Potatoes Broiled Flat Iron Steak ................................... 50 Green Peppercorn Cognac Sauce Mac ‘n’ Cheese, Roasted Brussels Sprouts Pickled Carrots Rice Flour Dusted Chicken Breast ................. 46 Grilled Polenta Cake,Port Mushroom and Leek Broth, Frisée, Radicchio, Texas Olive Oil Chicken Wrapped Texas Gulf Shrimp............. 48 Saffron Cream, Chive Risotto Broccolini with Chili Flakes and Toasted Hazelnuts, Cherry Tomatoes Lump Crab Cake ............................................ 52 Spicy Mayo and Pan-Seared Scallop, Poblano Cheddar Grits, Leek Hay, Squash Salad Tomato Vegan............................................................. 46 Sweet Potato, Lentil and White Bean Cake Black Bean Sauce, Asparagus Spears Herb Sautéed Wild Mushrooms, Local Squash Roasted Carrots, Curry Dusted Cauliflower Plantain Chips

ENTRÉES FROM THE GARDEN

Cobb Salad ................................................... 44 Grilled Shrimp, Chicken Breast Romaine Leaves, Hard Boiled Egg, Tomato Cucumber, Crumbled Bacon and Blue Cheese Buttermilk Ranch Gulf Coast Caesar Salad .............................. 42 Pan Blackened Gulf Snapper, Romaine Blistered Cherry Tomatoes, Grilled Lemon Salsa Verde, Toasted Breadcrumbs

Steakhouse Wedge ....................................... 48 Petite Filet of Beef, Iceberg Lettuce House Cured Bacon, Heirloom Tomato Blue Cheese Vinaigrette, Chives DESSERTS Tres Leche: Almond Whip Cream Mixed Berries, Toasted Almonds Berry Martini: Mixed Berry Compote Toasted Meringue Strawberry-Pistachio Torte: Whipped Strawberry Ganache Pistachio Mousse, Pistachio Sponge Cake Fresh Strawberries

Hazelnut Crunch Bar: Milk Chocolate Mousse Hazelnut Praline, Crunch, Caramel Sauce

Lemon Meringue Tart: Lemon Curd Shortbread Crust, Toasted Meringue Blueberry Sauce

Dark Chocolate Crème Caramel: Rich Chocolate Custard, Caramel Drizzle

Cookies and Cream Cheesecake: Chocolate Cookie Crust, Whip Cream Chocolate Sauce

Dulcey Panna Cotta: Exotic Marmalade Roasted Pineapple Regular and Decaffeinated Illy Coffee Mighty Leaf Teas, Iced Tea

prices per person Soup or Salad, Entrée and Dessert


SUNSET


PASSED HORS D’OEUVRES12 piece minimum per selection

COLD

Oscar’s Ceviche in Crisp Corn Cup ................. 6

Ginger-Lime Compressed Watermelon Prosciutto Pecorino Cheese ........................... 5

Rare Roast Beef TenderloinGreen Peppercorn Mayo, Red Onion .............. 6

Mini Lobster Roll, Tarragon Aïoli ...................... 6

Charred Lamb Loin, Sweet ChiliToasted Pita .................................................... 5

Deviled Quail Eggs .......................................... 5

Smoked Duck and Vegetable RollSoy- Lime Sauce ............................................. 5

Mini DoughnutsChicken Liver Pate, Blackberry Jam ............... 5

Goat Cheese MousseCrushed Hazelnuts on Strawberry Half ........... 5

Tomato Watermelon Gazpacho ShotLobster EVOO .................................................. 5

Foie Gras Truffles ........................................... 6

Salmon RillettesCheddar Cornmeal Cracker ............................ 6

Carrot CannelloniHerb Goat Cheese Pecans ............................. 5

Roasted Vegetable Tartar, Queso FrescoCorn Tortilla Crisp ........................................... 5

Blue Cheese Icebox Cracker, PortobelloHorseradish, Balsamic ..................................... 5

Chicken Salad, Apricot, Jalapeño RelishPlantain Chip .................................................. 5

Ahi Tuna Roll, Japanese Cucumber Wasabi .... 6

WARM

Lump Crab and Corn FritterLemon Caper Remoulade ................................ 6

Indian Curry Chicken MeatballsRice Cracker ................................................... 5

Elgin Sausage “Wellington”, PoblanoHorseradish ..................................................... 5

Tiny Fried Chicken BiscuitRed Hot Maple Syrup ....................................... 5

Lamb Lollipop, Mustard Thyme Crust .............. 6

Pulled Pork Slider Bite, Texas Slaw ................. 5

Sunny Side Quail EggHouse-made Bacon Jam, Crouton ................... 5

Baked Spanakopita .......................................... 5

Eggplant Crisp, Mozzarella, Tiny Tomato ......... 5

Mini Beef Wellington, Béarnaise Sauce .......... 6

Bacon Wrapped Quail Breast Date, Walnuts ................................................ 6

Thai Coconut ShrimpSweet Chili Sauce ............................................ 6

Indian Vegetable SamosasLime-Cucumber Raita ...................................... 5

Basil Goat Cheese QuicheRed Pepper Jam ............................................. 5

Tomato Bisque Shooter, Smoked Shrimp ......... 5

Fontina Risotto Ball, Red Beet ConfitPesto Drizzle.................................................... 5

Grilled Cheese and Lobster Bites ................... 6

SUNSET


CRUDITÉ ...............................................14

Raw Market Vegetables, Red Pepper Chili Hummus, Pine Nut Hummus Creamy Ranch, Spiced Pita Crisps

ARTISAN CHEESE BOARD ...................16

Texas Artisanal Cheese, Dried Fruit Spiced Pecans, Texas Honey Rustic Bread and Crackers

CHARCUTERIE ......................................18

Prosciutto, Red Wine Salami Black Forest Ham, Mortadella, Country Pate Smoked Duck Breast Chorizo, Marinated Artichokes and Olives Sweet Peppers, Housemade Pickles Rustic Bread, Grilled Sourdough

GO GREEN .............................................16

Romaine, Spinach, Kale, Frisée Local Seasonal Vegetables, Radishes Tomatoes Bacon Crumbles, Croutons, Blue Cheese Chopped Egg, Pine Nuts, Sunflower Seeds Pecans, Sun-dried Cranberries Ranch Dressing, Smoked Onion Vinaigrette Texas Olive Oil, Balsamic Vinegar

MASHED POTATO BAR * .......................16

Yukon Gold Potato, Bacon Bits, Chives Red Neck Cheddar Cheese, Horseradish Crème Fraîche

GRILLED and ROASTED VEGGIES .......14

Eggplant, Peppers, Squash, Carrots Asparagus, Cauliflower, Tomatoes Cipollini Onions, Balsamic Syrup

SLIDERS and FRIES ..............................32

Prime Beef, Bacon Onion Jam Horseradish Cream, Cheddar Cheese Teriyaki Chicken, Grilled Pineapple Sriracha Mayo, Cilantro Spicy Crab, Citrus Tarragon Aïoli Mango Pepper Salsa Steak Fries, Sweet Potato Fries Shoe String Truffle Parmesan Fries Ketchup, Truffle Aïoli, Pickled Vegetables

PIZZA and GREENS ..............................28

Classic Margherita - Mozzarella, Tomatoes Basil, Olive Oil

Meat Lovers – Pepperoni, Italian Sausage Canadian Bacon, Mushrooms, Mozzarella Bianco – Shredded Chicken, Sautéed Onions, Apple, Béchamel, Blue Cheese Gruyère, Parmesan

Salad – Spinach, Romaine Leaves Cherry Tomatoes, Olives, Croutons Caesar Vinaigrette

MINI PASTRIES STATION (choose 5) ......19

German Chocolate Tart Chocolate Fudge Cake Oreo Cheesecake Chocolate Mousse Cup Hazelnut Crunch Bar Salted Caramel Éclair Mojito Tartlet Vanilla Bean Crème Brûlée French Macaroons Texas Goat Cheesecake

RECEPTION STATIONS25 guest minimum, price per person unless otherwise noted

Two station minimum*Culinary Attendant Required - 150 Per Station

SUNSET


THIRD COAST * ................................... 46

Poached Chilled Gulf Shrimp

Crab Claws and Freshly Shucked Oysters Cocktail, Marie Rose and Mignonette Sauces

Oscar’s Ceviche Martinis, Crisp Corn Tortillas

Creamed Crabmeat Bruschetta Domestic Caviar, Fresh Dill

NEW WEST * ..................................................... 44

Chili Rubbed, Smoke Roasted Beef Chateau Loin with Horseradish Barbecue Sauce

Chicken Fried Chicken, Sausage Jalapeño Gravy

Dr. Pepper Glazed Baby Back Pork Ribs

Potato Salad, Cole Slaw, Rosemary Biscuits Bacon Cheddar Biscuits

aUS-TEX STREET TACOS * ................. 32

Grilled Flat Iron Steak with Beer-Lime Marinade Lettuce, Radish, Pickled Red Onion and Jalapeño, Shredded Cheese, Chili con Queso Chipotle Mayo

Brown Sugar Brined Chicken Thighs Lettuce, Grilled Onion, Poblano and Bell Pepper Pico de Gallo, Queso Fresco, Verde Sauce

Elotes “Mexican Street Corn” Fresh Roasted Corn-off-the-Cobb Topped with Ancho Aïoli, Queso Fresco Cilantro, Red Chili Powder, Lime

Flour, Corn, Whole Wheat Tortillas

RIO GRANDE QUESADILLA BAR * ...... 28

Shredded Chili Roasted Chicken, Mushroom Bell Pepper, Sour Cream, Jalapeño Jack Cheese

Pulled Barbecue Pork, Caramelized Onion Spiced Black Beans, White Cheddar and Swiss Cheese

Marinated Grilled Portobello Mushroom Grilled Corn, Spinach, Poblano Pepper Swiss and Goat Cheese

Fixins' – Charred Roma Tomato Salsa Salsa Verde, Guacamole, Pico de Gallo Lime Sour Cream, Crisp Tortilla Chips Chili con Queso, Charred Roma Tomato Salsa

AMERICAN BOUNTY * ................................ 45

Southern Fried Chicken on Honey Biscuit Waffle Fries, Ranch Dressing and Sriracha Ketchup

Smoked Beef Brisket, Peach Barbecue Sauce Onion Roll, Fried Pickles with Ranch Dressing Ketchup, Spicy Slaw

Truffled Mac “n” Cheese, Texas Gold Cheddar Toasted Parmesan Breadcrumb Topping

Mini Lobster Pot Pies, Mushrooms Vegetables

PASTA * ................................................................ 28

Lobster Ravioli, Saffron Vermouth Sauce Pine Nuts, Leek Hay, Parmesan Cheese Tortellini, Bolognese Sauce Black Olives, Fresh Herbs German Style Spaetzle Pasta Sautéed Mushroom and Shallots, Sweet Peas Gruyère Focaccia, Garlic Texas Toast, Grissini

THE CARVERY *All Carving Stations Require Attendant

Texas Beef Ribeye ..................................26 Smoke Roasted Whole Texas Beef Ribeye Creamy Horseradish Peach Barbecue Sauce Cipollini Onion, Jalapeño Biscuit

Prime Pork Rib Rack ..............................22 Brined Niman Ranch Prime Pork Rib Rack Grape Gastrique, Pickled Red Onions Carrots and Cauliflower, Onion Roll

Whole Beef Tenderloin ...........................30 Rosemary-Glazed Beef Tenderloin Béarnaise Sauce, Housemade Steak Sauce Wild Mushroom Salad, Sourdough Rolls

Citrus Salmon Side ................................20 Warm Maple Citrus Salmon Beet Horseradish Cream, Cabbage Pear Slaw

Roasted Tom Turkey Breast ...................20 Roasted Tom Turkey Breast, Cranberry Orange Relish, Cornbread and Andouille Sausage Dressing, Petite Brioche

Bone In Ham Honey ...............................20 Bourbon Glazed Bone In Ham Grain and Dijon Mustards, Mayonnaise Petite Brioche Buns

INTERACTIVE RECEPTION STATIONS


25 guest minimum, price per personTwo station minimum

SUNSET


FARMERS MARKET

MAKE YOUR OWN Trio of Seasonal Greens, Romaine Leaves, Spinach Chopped Egg, Radishes, Celery, Carrots, Aged Red Neck Cheddar Cheese, Pumpkin Seeds, Texas Pecans Dried Cherries, Garlic Croutons, Pita Chips Herb Vinaigrette, Ranch Dressing, Smoked Onion Vinaigrette

Bacon Biscuits, Jalapeño Cheddar Cornbread MADE FOR YOU Couscous, Arugula, Tomatoes, Feta Cheese, Mint Texas Olive Oil, White Balsamic Roasted Cauliflower, Kale, Frisée, Hazelnuts Dried Cranberries, Lemon Vinaigrette

RIO GRANDE VALLEY

Tortilla Chips, Franco’s Red Salsa and Hot Salsa Verde Guacamole, Cilantro Cream

Grilled Flat Iron Steak, Peppers and Onions, Jack Cheese, Flour Tortilla

Guajillo Braised Pork Shoulder Sopes, Queso Fresco

“Mexican Street Corn” – Fresh Roasted Corn-off-the- Cobb topped with Ancho Aïoli, Queso Fresco, Cilantro Red Chili Powder, Lime

Cabbage, Onion, Jicama, Cucumber Slaw, Lime Wedges

Quesadillas - Made to Order * Shredded Chicken, Poblano and Aged Red Neck Cheddar Cheese, Flour Tortilla

MILES AND MILES OF TEXAS RECEPTION

105 PER PERSON *Culinary Attendant Required - 150 Per Station

GULF COAST SEAFOOD

Chilled Shrimp, Crab Claws, Freshly Shucked Oysters Lemon Wedges, Cocktail, Remoulade, Mignonette Sauces Oscar’s Snapper Ceviche Pan Seared Grouper, Jalapeño Grits, Citrus Relish Green Bean “Salad”

OLD TOWN FREDERICKSBURG

Pork Schnitzel, Lemon Caper Butter

Herb Spaetzle, Creamy Gruyère

Braised Red Cabbage with Raisins

Pretzel Rolls, Bacon Jam, Honey Mustard, Butter House-made Pickles, Onions, Cucumber, Cauliflower Jalapeños

WILD WEST TEXAS

Hickory Smoked Prime Rib of Beef, BBQ Sauce Silver Dollar Rolls

Chicken Fried Chicken, Sausage Gravy

Dr. Pepper Glazed Baby Back Pork Ribs

Roasted Carrots, Cauliflower, Squash, Texas Sweet Onions, Mushrooms

CAMPFIRE SWEETS S'mores Bites

Individual Peach Cobblers

Bourbon Pecan Tartlets

SUNSET


SOUPS OR SALADS Choose one

SOUPS Tomato Basil Soup, Texas Olive Oil Pesto Tofu Diamonds

Shrimp Bisque, Vanilla Cream, Chili Oil

Tortilla Consomme, Chicken Jalapeño Dumplings, Tomato, Queso Fresco

SALADS TRIO of Baby Iceberg Wedge, Tobacco Onions Smoked Onion Vinaigrette, Herb Dressing Blue Cheese Buttermilk Dressing

Organic Spinach, Butter Lettuce and Frisée Fresh Strawberries, Toasted Almonds Feta, Red Wine Vinaigrette

Baby Romaine Hearts, Cured Cherry Tomatoes Creamy Parmesan Dressing, Asiago Bruschetta

Farmers’ Market Salad, Seasonal Greens Local Vegetables, Radishes Bobbie Nelson Dressing

Kale, Radicchio, Frisée, Roasted Cauliflower Toasted Hazelnuts, Sun-dried Cherries Citrus Dressing

Red and Green Leaf Lettuce, Vanilla and Riesling Poached Pear, Candied Pecans Sun-dried Cranberries, Maple Shallot Dressing

Garden Greens, Spinach, Arugula Roasted Bell Peppers, Goat Cheese Crouton Lavender Honey Citronade

Heirloom Tomato, Watermelon, Mint Feta Cheese, Texas Olive Oil, Balsamic Vinegar

Roasted Red and Yellow Beets, Arugula Frisée, Granny Smith Apple, Blue Cheese Fig Syrup

ADD AN APPETIZER16 per guest

Panko Crusted Crab Cake, Lemon Aïoli Pickled Corn and Bell Peppers, Mango Apple Salad

Lobster Ravioli, Champagne Saffron Sauce Oven-dried Shiitake Mushrooms Crispy Shallots

Ahi Tuna Tartare, Avocado, Soy Lime Dressing Pickled Ginger, Sesame Cracker

Poached Gulf Shrimp, Marie Rose Sauce Fresh Horseradish, Hearts of Palm

Herb Crusted Diver Scallops Anson Mills Polenta, Fennel Slaws

Bandera Quail Breast, Cornbread Stuffing Poblano Relish, Blackberry Syrup

Maple Glazed Pork Belly Hudson’s Smoked Sausage, Cannelini Beans Pickled Vegetables

Oven-dried Tomato Tart, Goat Cheese Caramelized Onion, Micro Greens, Balsamic Syrup

Wild Mushroom Risotto, Blistered Cherry Tomatoes, Onion Broth, Parmesan

SOMETHING SWEET

Texas Olive Oil Cake Crema Catalana, Almond Lace Orange

Chocolate Silk Tart Salted Caramel Cremeux, Passion Fruit Pecans

Mojito Tart Mint Infused Lime Curd, Rum Glaze Toasted Meringue

Chocolate Mousse Cake White Chocolate Mousse, Milk Chocolate Cremeux, Flourless Chocolate Cake

Bananas Foster Torte Banana Cake, Rum, Caramel Banana Vanilla Cream

Hazelnut Crunch Bar Milk Chocolate Mousse Hazelnut Praline Crunch, Caramel Sauce

Vanilla Bean Cheesecake Raspberry Glaze Fresh Berries

Bits of Texas Torte Shiner Bock Pecan Cake, Dulce De Leche Crème

Chef Mandy’s Dessert Sampler: Mojito Tart, Chocolate Mousse Cake Raspberry Cheesecake

All plated dinners are accompanied by Freshly Baked Rolls and Butter


PLATED DINNERPlated dinners are available as three, four or five course meals

A minimum of three courses is requiredEntrée price includes choice of soup or salad and dessert

SUNSET


PLATED DINNER

MEAT Beef Tenderloin “Wellington" ...................................81 Sliced Beef Tenderloin “Wellington" Topped with Cipollini Onion, Mushroom Thyme Pithivier Bordelaise Sauce, Carrots and Asparagus Texas Ribeye ...........................................................78 Smoked and Grilled Texas Ribeye, Peach Barbecue Sauce, Warm Potato Salad, Baked Sweet Corn Poblano and Red Peppers Flat Iron Pepper Steak ............................................74 Creamy Cognac Green Peppercorn Sauce, Crispy Shallots and Olive Oil Mashed Potatoes Roasted Carrots and Cauliflower Beef Tenderloin Steak .............................................81 Charred Beef Tenderloin, Red Wine Sauce Lyonnaise Potatoes, French Green Beans Blistered Cherry Tomatoes, Béarnaise Sauce New York Strip ........................................................80 Grilled New York Strip, Housemade Steak Sauce Twice Baked Potato with Caramelized Onions Bacon and Aged Cheddar Cheese Roasted Brussels Sprouts, Red Bell Peppers Bone-in Prime Pork ................................................72 Sweet Tea Brined Bone-in Prime Pork Chop Red Neck Cheddar Mac ‘n’ Cheese Bourbon Apple Sauce, Green Beans, Crispy Onions Lamb Rack ..............................................................81 Lamb Rack with Mustard, Panko and Herb Crust Rosemary Jus, Wild Garlic Quinoa Cake Broccolini, Red Chili

FISH Atlantic King Salmon ...............................................72 Charred Cauliflower Sauce, Fried Fingerling Potatoes and Shallots, Sweet Peas, Radicchio and Frisée with Honey Lemon Dressing Sea Bass .................................................................78 Broiled Sea Bass, Deep Eddy Grapefruit Vodka Butter Sauce, Potato and Shrimp Hash with Corn Carrots and Zucchini, Tomato Tarragon “Salad” Sea Scallop and Gulf Shrimp .................................76 Pan-Seared Sea Scallop and Gulf Shrimp Anson Mills Grits with Blue Cheese, Tomato Mango Salsa, Exotic Mushroom Leek "Salad" POULTRY Roasted Half Chicken ..............................................68 Dewberry Farm Roasted Half Chicken, Truffled Fingerling Potatoes, Chef Elmar’s Braised Red Cabbage and Maple Glazed Turnips Chicken Scallopini ...................................................68 Chicken Scallopini, Creamy Lump Crab Meat Lemon Chive Risotto, Asparagus, Cherry Tomatoes VEGETARIAN Polenta Lasagna ....................................................67 Anson Mills Polenta Lasagna, Wild Mushroom Ragout Semi-dry Tomatoes, Parmesan Cheese, Arugula and Frisée, Truffle Oil Stuffed Poblano Pepper .........................................67 Fire Roasted Stuffed Poblano Pepper, Tomatillo Black Beans, Avocado, Queso Fresco, Plantains Forbidden Rice Sweet Potato Cannelini Bean Cake (Vegan) .......... 67 Truffled Black Beans, Curried Cauliflower, Zucchini Squash, Carrots, Sweet Corn, Pickled Onion Salad Plantain Chips

GULF and RANGE DUETS

Beef Tenderloin and Lump Crab Cake ....................83 Roasted Beef Tenderloin, Red Wine Sauce Jumbo Lump Crab Cake, Citrus Aïoli, Fingerling Potato Hash with Peppers and Cipollini Onions Roasted Squash and Carrots

Beef Short Ribs and Jumbo Shrimp .......................75 Braised Prime Beef Short Ribs, Creamy Horseradish Poached Jumbo Shrimp, Frisée, Micro Herbs and Citrus Dressing, Roasted Brussels Sprouts with Yellow Bell Peppers and Lime, Yukon Gold and Sweet Potato Mashers

Pepper Steak and Gulf Shrimp ................................76 Flat Iron Pepper Steak, Creamy Cognac Green Peppercorn Sauce, Crispy Shallots Blackened Gulf Shrimp, Tomato Onion Chutney Blue Cheese Grits, French Green Beans, Slivered Almonds

Pork Tenderloin and Sea Scallops .........................74 Roasted Pork Tenderloin, Bourbon Apple Sauce Bacon Wrapped Sea Scallops, Soy Glaze, Mashed Potatoes with Boursin Cheese, Roasted Root Vegetables

Chicken Breast and King Salmon ............................73 Bone-in Range Chicken Breast, Thyme Jus Citrus Maple Glazed King Salmon, Micro Greens “Salad”, Corn Risotto, Asparagus

Chicken Scallopini and Grilled Redfish ...................72 Pan Seared Chicken Scallopini, Lemon Caper Butter Grilled Redfish, Sriracha Remoulade, Creamy Polenta and Mozzarella, Broccolini, Oven Roasted Tomatoes

SELECT AN ENTRÉE

Plated dinners are available as three, four or five course mealsA minimum of three courses is required

Entrée price includes choice of soup or salad and dessert

SUNSET


FIRST COURSESelect one starter SOUP Tortilla Consomme, Chicken Jalapeño Dumplings, Tomato, Queso Fresco

Shrimp Bisque, Vanilla Cream, Chili Oil

Tomato Basil Soup, Texas Olive Oil Pesto Tofu Diamonds

SECOND COURSESelect one salad SALAD Romaine Leaves, Caesar Vinaigrette Parmesan Crostini

Farmers’ Market Salad, Seasonal Greens Local Vegetables, Radishes Bobbie Nelson Dressing

Kale, Radicchio, Frisée, Roasted Cauliflower Toasted Hazelnuts, Sun-dried Cherries Citrus Dressing

TRIO of Baby Iceberg Wedge, Tobacco Onions Smoked Onion Vinaigrette, Herb Dressing Blue Cheese Buttermilk Dressing

SUBSTITUTE AN APPETIZER FOR A SOUP OR SALADAdd $8 per guest

Panko Crusted Crab Cake, Lemon Aïoli Pickled Corn and Bell Peppers, Mango Apple Salad Ahi Tuna Tartare, Avocado, Soy Lime Dressing Pickled Ginger, Sesame Cracker

Bandera Quail Breast, Cornbread Stuffing Blackberry Syrup, Poblano Relish

ENTRÉESelect two or three entrées Texas Beef Tenderloin Steak, Red Wine Sauce

Atlantic King Salmon Charred Cauliflower Sauce

Sauteed Sea Bass, Deep Eddy Grapefruit Vodka, Butter Sauce

Smoked and Grilled Texas Ribeye Peach Barbecue Sauce

Dewberry Farm Roasted Half Chicken

All choice entrées are accompanied by

Chef's selection of fresh market vegetables.

ON THE SIDESelect one to accompany entrée selection

Truffled Custard Potatoes

Olive Oil Whipped Yukon Gold Potatoes with Creme Fraîche

Parmesan Risotto with Sweet Corn and Scallions

Lyonnaise Potatoes

SOMETHING SWEET Select one

Texas Olive Oil Cake Crema Catalana, Almond Lace Orange

Chocolate Silk Tart Salted Caramel Cremeux, Passion Fruit Pecans

Mojito Tart Mint Infused Lime Curd, Rum Glaze Toasted Meringue

Chocolate Mousse Cake White Chocolate Mousse, Milk Chocolate Cremeux, Flourless Chocolate Cake

Bananas Foster Torte Banana Cake, Rum, Caramel Banana Vanilla Cream

Hazelnut Crunch Bar Milk Chocolate Mousse Hazelnut Praline Crunch, Caramel Sauce

Vanilla Bean Cheesecake Raspberry Glaze Fresh Berries

Bits of Texas Torte Shiner Bock Pecan Cake, Dulce De Leche Crème

Chef Mandy’s Dessert Sampler: Mojito Tart, Chocolate Mousse Cake Raspberry Cheesecake

All plated dinners are accompanied by Freshly Baked Rolls and Butter


PLATED DINNER TABLESIDE CHOICE OF ENTRÉES

A minimum of four courses is requiredChoice of Two Entrées I 92 per person

Choice of Three Entrées I 102 per person Complimentary printed menu cards provided

SUNSET


TEXAS CAPITAL DINNER BUFFET

SOUP AND APPETIZERSChoose three

Tomato Basil, Texas Olive Oil Pesto Tofu Diamond

Gulf Shrimp and Smoked Sausage Gumbo Rice, Serrano Sour Cream

Chicken Pozole, Cabbage, Radishes

Roasted Cauliflower Salad, Kale, Frisée Arugula, Spinach, Crushed Hazelnuts Sun-dried Cranberries, Citrus Vinaigrette

Vine Ripened Tomatoes, Basil Micro Greens Mozzarella, Texas Olive Oil, Balsamic Syrup

Crisp Iceberg Wedge, Blue Cheese Crumble Fried Onions, Smoked Onion Vinaigrette Chives

Hand Selected Garden Greens Marinated Tomatoes, Radishes, Cucumbers Buttermilk Ranch Dressing Cornbread Croutons

TRIO of Deviled Eggs, Fresh Herbs Speck and Domestic Caviar

Smoked Salmon and Boursin Cheese Bruschetta, Dill Lemon Aïoli

Artisanal and Farm House Cheeses Texas Honey, Fruit, Spiced Pecans Crackers and Baguette

MAINSChoose two or three

Thyme, Lemon and Garlic Roasted Range Chicken Breast, Chicken Jus Black Olives Red Peppers Chicken Fried Pork Tenderloin Medallions Black Pepper Gravy

Texas Beef Tenderloin, Cipollini Onions Green Peppercorn Sauce

Braised Boneless Beef Short Ribs Horseradish Scallion Crema

Duo of Gulf Shrimp and Sea Scallop Smoky Tomato Sauce, Leek Hay

Charred Atlantic Salmon Citrus 512 Lager Butter Sauce Bean and Onion Relish

Pan Blackened Gulf Snapper Creamy Crab Meat, Black Bean Sauce Shishito Peppers Whole Wheat Penne Pasta Grilled Local Vegetables, Spinach Wild Mushrooms, Sun-dried Tomatoes Artichokes, Toasted Walnuts Bechamel, Parmesan

ON THE SIDES Choose three

Carrots, Cauliflower and Asparagus

Oven Roasted Brussels Sprouts, Pearl Onion Red Bell Peppers, Lime

French Green Beans, Oven-dried Tomatoes Toasted Almonds, Sweet Red Onions

Sweet Corn and Green Pea Risotto, Parmesan

Truffled Custard Potatoes with Thyme

Smashed Sweet Potatoes, Spiced Pecans Blue Cheese

Chipotle Mac ‘n’ Cheese, Red Neck Cheddar Parmesan, Panko Dust

SOMETHING SWEET Choose three

Oreo Cheesecake

Hazelnut Crunch Bar

Chocolate Panna Cotta

Salted Caramel Éclairs

Mojito Tartlet

French Macarons

Texas Goat Cheesecake

Coconut Cream Pie

Texas Pecan Caramel Cake

Regular and Decaffeinated Illy Coffee, Mighty Leaf Teas

Two Entrees I 86 per personThree Entrees I 95 per person

25 guest minimum

SUNSET


THEMED DINNER BUFFETS25 guest minimum

FARM AND RANCH-TO-TABLE88 per person

BACKYARD BBQ AT THE FOUR 85 per person

SALAD Baby Spinach Leaves, Romaine Hearts Hand-Selected Lettuce Sungold Tomatoes, English Cucumbers Garbanzo Beans Red and Watermelon Radishes Sliced Mushrooms, Shredded Carrots Bell Peppers Texas Gold Cheddar, Marinated Feta Cottage Cheese Marinated Kalamata Olives Sweet Anaheim Peppers Fire-Roasted Onions Roasted Corn Hard-Boiled Farmhouse Eggs Golden Raisins, Dried Cranberries Sourdough Croutons, Pita Chips Toasted Pine Nuts, Pumpkin Seeds Sunflower Seeds, Texas Pecans

HOUSEMADE DRESSINGS Smoked Onion Vinaigrette Truffled Buttermilk Ranch Herb Vinaigrette Texas Olive Oil and Balsamic Vinegar

HOT Vital Farm Roasted Chicken Richardson Farm Pork Loin, Roasted Granny Smith Apples Warm Citrus-Maple-Tequila Marinated Salmon Smoked Sausage, Chorizo Links, Veggie Sausage Patties Sweet Potato Ravioli, Swiss Chard, Goat Cheese Warm German Style Potato Salad Freshly Baked Rolls and Butter Preset on Tables

DESSERT Seasonal Empanada Chocolate Pecan Tart Texas Goat Cheesecake Regular and Decaffeinated Illy Coffee,Mighty Leaf Tea

APPETIZERS and SALADS Blue and Yellow Corn Tortilla Chips Chile con Queso, Salsa and Guacamole Spinach and Romaine Leaves Ranch Dressing, Herb Vinaigrette Pickled Cucumber and Onion Salad Apple Cole Slaw with Creamy Cider Dressing Red Bliss Potato Salad with Dill

SIDES Slow Cooked Pinto Beans Green Beans with Ham and Onion Gratin of Macaroni and Cheese Crunchy Crouton Topping

BBQ Homestyle Barbeque Chicken Elgin Sausage Links Dr. Pepper Glazed Baby Back Ribs Grilled Firecracker Shrimp Skewers

CARVED TO ORDER Culinary attendant required - 150 per station Smoked Sliced Beef Brisket

FIXIN'S Sliced Dill Pickles and Jalapeños, Purple Onions and Ancho BBQ Sauce Buttermilk Biscuits and Jalapeño Corn Muffins

DESSERT Individual Peach Cobblers Texas Pecan Caramel Cake S’mores Bites Regular and Decaffeinated Illy Coffee,Mighty Leaf Tea

WINE


WINE LIST- prices per bottle -

CHARDONNAY

Trinity Oaks Winery, St. Helena, California ....... 42

The Monterey Vineyards, Soledad, California. .. 43

Independent Producers, Washington ................ 45

Kumeu River, Auckland, New Zealand .............. 56

Iconoclast, Russian River ................................. 65

Foley, Santa. Rita Hills, California .................... 85

SAUVIGNON BLANC

Terra Noble, Chile .............................................. 38

Warwick Professor Black Stellenbosch, South Africa............................... 44

Mud House, Marlborough, New Zealand. .......... 58

Regis Minet, Pouilly-Fume, Loire, France. ......... 60

Lucien Crochet ‘la Croix du Roy’ Sancerre ........ 78

GLOBAL WHITES

Pinot Grigio, Matteo Braidot, Friuli-Venezia Giulia, Italy ................................ 44

R Riesling Kabinett, Pfalz, Germany ................. 55

Trimbach Pinot Gris Reserve, Alsace, France .... 60

Domaine Faury St Joseph, Rhone, France. ....... 72

Chateau Bonnet Rose, Bordeaux, France ......... 44

Vidal Fleury Rose, Cotes du Rhone, France ............. 54

CABERNET SAUVIGNON

Maggio Family Vineyards, Lodi, California ........ 38

Goose Ridge, Columbia Valley, Washington ..... 43

Independent Producers Cabernet, Washington .................................... 50

Avalon, Napa Valley, California ......................... 56

Iconoclast, Stag’s Leap Napa Valley, California .................................... 72

Sequoia Grove, Napa Valley, California ............ 96

MERLOT

Red Diamond, Paterson, Washington ............... 38

Paso Creek, Paso Robles, California ................ 52

PINOT NOIR

Steelhead Vineyards, Sonoma, California......... 45

Stoneleigh, Marlborough, New Zealand ............ 48

Gloria Ferrer, Caneros, Sonoma, California ...... 65

Banshee, Sonoma County, California ............... 58

Joseph Phelps, Sonoma, California .................. 88

ZINFANDEL

Quivira, Dry Creek Valley Sonoma, California ......................................... 48

GLOBAL REDS

Chateau Moulin de Mallet, Bordeaux ................ 52

Malbec, Astica, Argentina ................................. 42

Villacreces ‘Pruno’ Tempranillo, Spain .............. 54

Selvapiana Rufina Riserva, Chianti ................... 72

SPARKLING / CHAMPAGNE

Armand Roux ‘Carousel’, France ...................... 42

Enza Prosecco DOC , Italy ............................... 44

Rose De'Salici, Vino Spumante, Italy ................ 48

Mas de Daumas Gassac Rose, France ............. 65

Billecart Salmon ‘Brut Premier’, Champagne, France...................................... 135

Louis Roederer ‘Brut Premier’, Champagne .. 105

Roederer Estate Brut, Anderson Valley Philo, California..............................................110

BEVERAGES


SERVED BY THE GLASS

PREMIUM BRANDS ................................ 8

Chardonnay, Trinity Oaks Winery St. Helena, California Cabernet Sauvignon, Maggio Family Vineyards, Lodi, California Jim Beam Bourbon Dewar’s White Label Scotch Rittenhouse Rye Whiskey Smirnoff Vodka Beefeater Gin Bacardi Silver Rum Sauza Blue Silver Tequila DELUXE BRANDS .................................10

Pinot Grigio, Matteo Braidot, Friuli-Venezia Giulia, Italy Pinot Noir, Stoneleigh, Marlborough New Zealand Maker’s Mark, Kentucky Straight Bourbon Johnnie Walker Black Scotch Crown Royal, Canadian Blended Whiskey Dripping Springs Vodka Tanqueray Gin Appleton Estate Jamaica Rum Herradura Silver Tequila

PRESTIGE BRANDS ..............................12

Chardonnay, Kumeu River, Auckland New Zealand Cabernet Sauvignon, Avalon, Napa Valley California Knob Creek Bourbon 12-Year-Old Glenlivet Single Malt Scotch Templeton Rye Whiskey Grey Goose Vodka Bombay Sapphire Gin Bacardi 8 Rum Patron Silver Tequila

DOMESTIC BEER ....................................7

IMPORTED AND LOCAL CRAFT BEER . 8

CORDIALS .................................... from 10

SOFT DRINKS .................................... 5.50

MINERAL WATERS ............................ 5.50

The above selections are subject to a 13.7% service charge, 8.3% administrative fee, and 8.25% Texas state sales tax.

A minimum of $500 sales per bar is required or a $50 bartender fee will apply.

- prices per glass -

BEVERAGES


SERVED BY THE HOUR

PREMIUM BRANDS

Chardonnay, Trinity Oaks Winery St. Helena, California Cabernet Sauvignon, Maggio Family Vineyards, Lodi, California Jim Beam Bourbon Dewar’s White Label Scotch Rittenhouse Rye Whiskey Smirnoff Vodka Beefeater Gin Bacardi Silver Rum Sauza Blue Silver Tequila

DELUXE BRANDS

Pinot Grigio, Matteo Braidot, Friuli-Venezia Giulia, Italy Pinot Noir, Stoneleigh, Marlborough New Zealand Maker’s Mark, Kentucky Straight Bourbon Johnnie Walker Black Scotch Crown Royal, Canadian Blended Whiskey Dripping Springs Vodka Tanqueray Gin Appleton Estate Jamaica Rum Herradura Silver Tequila

PRESTIGE BRANDS

Chardonnay, Kumeu River, Auckland New Zealand Cabernet Sauvignon, Avalon, Napa Valley California Knob Creek Bourbon 12-Year-Old Glenlivet Single Malt Scotch Templeton Rye Whiskey Grey Goose Vodka Bombay Sapphire Gin Bacardi 8 Rum Patron Silver Tequila

1 HOUR 2 HOURS 3 HOURS 4 HOURS 5 HOURS

PREMIUM 18 24 34 42 49

DELUXE 20 29 38 47 55

PRESTIGE 22 32 42 52 61

prices per person

The above selections are subject to a 13.7% service charge, 8.3% administrative fee, and 8.25% Texas state sales tax.

A minimum of $500 sales per bar is required or a $50 bartender fee will apply

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