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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
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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.
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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.”
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SUNRISE
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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
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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
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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
A 100 service fee will apply for events of 25 people or less
30 Guest Minimum
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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
A 100 service fee will apply for events of 25 people or less
BREAKS
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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
*Culinary Attendant Required - 150 Per Station
MIDDAY
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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
A 100 service fee will apply for events of 25 people or less
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
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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
Regular and Decaffeinated Illy Coffee Mighty Leaf Teas and Iced Tea
A 100 service fee will apply for events of 25 people or less
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
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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
Regular and Decaffeinated Illy Coffee Mighty Leaf Teas and Iced Tea
A 100 service fee will apply for events of 25 people or less25 person minimum
MIDDAY
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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
A 100 service fee will apply for events of 25 people or less
SUNSET
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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
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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
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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
*Culinary Attendant Required - 150 Per Station
25 guest minimum, price per personTwo station minimum
SUNSET
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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
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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
Regular and Decaffeinated Illy Coffee Mighty Leaf Teas
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
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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
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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
Regular and Decaffeinated Illy Coffee Mighty Leaf Teas
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
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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
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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
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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
9 8 S A N J A C I N T O B O U L E V A R D | A U S T I N , T E X A S 7 8 7 0 1 | 5 1 2 . 6 8 5 . 8 0 4 0 | W W W . F O U R S E A S O N S . C O M
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
9 8 S A N J A C I N T O B O U L E V A R D | A U S T I N , T E X A S 7 8 7 0 1 | 5 1 2 . 6 8 5 . 8 0 4 0 | W W W . F O U R S E A S O N S . C O M
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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