Sample Menu 1

Canapé
Basil and Serrano Wrapped Shrimp
with a Lemony Aioli

Salad
Winter Citrus Salad with Fennel, Radishes and Black Olives
Cinnamon and Herb Dressing

Soup
Cumin Scented Butternut soup
with Crème Fraîche and Pumpkin seeds

Entrée
Richardson’s Ribeye Steak with Pomegranate Molasses
with Roasted Oyster Mushrooms and Sweet Potatoes with Thyme Butter

Dessert
Native Texas Guajillo Honey Pot de Crème
with Texas Grapefruit

Cheese
Pure Luck's Hopelessly Blue
with Fig Preserve and Pistachios

Sample Menu 2

Canapés
Zuchini Pancakes
with Marinated Feta andPreserved Lemon

Salad
Heirloom Tomato Salad, with Basil oil, Parmesan Tuiles
and Mediterranean Microgreens

Soup
Chilled Corn Soup with Chives

Dinner
Chicken Marbella
with Prunes and Green Olives
Herb Roasted Fingerling Potatoes

Dessert
Honey, Date and Pecan Tarts
with Spiced Crème Chantilly

Cheese
Local Artisan Cheese
with Home-made Preserves

Sample Menu 3

Canapé
Popadom Cups with Eggplant curry, toasted coconut and dates

Appetizer
Samosas with Potatoes and Peas and mint Chutney

Salad
Arugula Salad with Pan Fried Beets, Dukkah Scented
Goats Cheese and Caramalized Pistachios

Dinner
Cod Gently Poached
in a Coconut, Cilantro and Lime Curry Sauce
with a Black Rice Pilaf

Dessert
Cardamom and Rose Water Panna Cotta
and a Berry Compote

Sample Menu 4

Canapé
Filo Cigars with Artichokes, Walnuts and Goats Cheese

Salad
Salad of Seared Sea Scallops
with Shaved Radishes, Capers and Arugula

Entree
Bison Loin with Cippolini Onions and Syrah
and Juniper Reduction
Served with Roasted Wild Mushroom Orzo Risotto, Green Beens and Fresh Herbs

Dessert
Meyer Lemon Curd Tartlets With Black Pepper Tuiles

Cheese

Manchego and Roquefort with Roasted Grapes,
Honey and Pistachios