Shrimp Ceviche
Red Onion, Avocado, Lime,
Shredded Lettuce, and Salsa Quemada
Served With Tostadas Stacked High

Beef Machaca
Guajillo Chile, Stewed Tomato

Slow Cooked Pork
Leg Glazed with Green Chile Posole, Sliced Radish

Black Bean Rice
Cilantro

Flour Tortillas

Spinach and Frisée Salad
Shaved Heirloom Carrot, Goat Cheese, Herb Vinaigrette

Grilled Bavette
Shallot Jam, Red Wine Jus, Chives

Cast Iron Chicken Breast
Cremini Mushroom, Melted Leeks, Chardonnay Cream

Rosemary Roasted Yukon Gold Potatoes
Wilted Arugula

Haricots Verts
Citrus Butter, Oven Roasted Tomatoes

Quinoa Salad
Cucumbers, Melted Leeks

Roasted Chicken Thigh
Smashed Field Peas, Sherry

Roasted Salmon
Spinach, Citrus Butter

Today’s Market Vegetable
Sea Salt, EVOO

Orzo Risotto
Basil, Pecorino

Cooked Live off of Grill

Baby Iceberg Wedge
Gorgonzola Dressing, Smoked Bacon, Chives

Cowboy Caviar
Black Eyed Peas, Black Beans, Corn, Tangy Lime Vinaigrette

Grilled Veggie Display
Includes Zucchini, Yellow Squash, Asparagus, Fennel, Bell Pepper

Thick Cut Ribeye Steak
Tomatillo Relish

Pan Roasted Shrimp
Guajillo Butter, Baby Spinach

Grilled Yukon Gold Potato Stacks
Basil-Scallion Pesto

Guacamole
Salsa Quemada, Spiced Chips Served at Table

Individually Plated Elotes
Guajillo Crema, Arbol Chile, Cilantro, Queso Fresco

Roasted Chayote Slaw
Honey Lime Vinaigrette

Mesquite Grilled Hanger Steak Fajitas

Adobo Marinated Chicken Breast
Bell Peppers, Caramelized Onions

Black Bean Refrito
Cotija Cheese

Arroz Verde
Cilantro Puree, Green Garlic

Flour and Yellow Corn Tortillas

Grilled Cornbread
Topped with Bacon Jam and Jalapeno

Frisee and Arugula Salad
with Grape Tomatoes, Goat Cheese, Sliced Golden Beets, Toasted Pepita

Pork Chops
with Maple and Pink Peppercorn

Crispy Fried Chicken Thighs
Drizzled With Jalapeno Honey

Smashed Red Potato
with Texas Olive Oil, Green Onions

Garlic Haricots Verts
with Sliced Almonds

COCKTAIL HOUR
Choice of three Passed Hors d’oeuvres

HONEYCOMB STATION

Fresh Honeycomb garnished with:

Herb Crusted Goat Cheese, Aged Manchego, Serrano Ham
Arugula, Lemon Zest, Seasoal Fruit, Marcona Almonds, Toasted Focaccia

FIRST COURSE OPTIONS

Pastrami Spiced Tuna
with Charred Scallions, Apricots, Sweet Tea Gastrique

Rotisserie Chicken Salad
with Roasted Grapes. Frisee, Toasted Walnuts, Fine Herbes

SECOND COURSE OPTIONS

Grilled Romaine
Golden Raisin, Roasted Peppers, Toasted Pecan Vinaigrette

Portabella Mushroom Carpaccio
Baby Mozzarella, Arugula Pesto, Micro Greens

Crab and Lobster Salad
Market Tomatoes, Fennel (+$10)

THIRD COURSE OPTIONS

Roasted 44 Farms Beef Striploin
Bleu Cheese Macaroni, Cremini Mushroom, Balsamic Onions, Spinach, Pan jus

Fennel Seed Crusted Filet of Beef
Marble Potato and Broccolini Hash Oven Dried Tomato, Bordelaise

Seared Scallops
Fromage Blanc Risotto, Asparagus Tips, Fennel -tomato Jus

COCKTAIL HOUR
Choice of Three Passed Hors d’oeuvres

FIRST COURSE OPTIONS

Mushroom Tartine
Local Ricotta, Tarragon Beurre Blanc

Field Green Salad
Shaved Manchego, Seasonal Fruit,
Toasted Pecans, Red Wine Vinaigrette

SECOND COURSE OPTIONS

Spiced Chicken Breast
Cauliflower Puree, Charred Brussels Sprouts, Black Pepper Cracklins, White Wine Pan Reduction

Braised Short Rib
Basil Whipped Potato, Pistachio Dusted Carrots,
Lemon Confit

Pistachio Crusted Salmon
Baby New Potato, Haricots Verts,
Chive Emulsion, Brown Butter