THE FRENCH QUARTER BRUNCH

COLD FARE SELECTIONS:

• A lavish display of Sliced seasonal fruits and berries with a lemon poppy seed dipping sauce
• Trays Dixie Deviled Egg shots garnished with Cucumber “Spaghetti” and Tomato hash
• French quarter Spinach salad topped with flash fried crab fritters, Sliced pears, caramelized Pecans, and Crumbled Goat Cheese… with Creole Mustard, Maple, and Aged Sherry Dressing

Baskets of gourmet muffins, baked breakfast breads, fluffy croissants, and assorted Scones   Mini Muffaletta morning Sandwiches-laced with Shaved Honey ham, Salami, and sliced Gruyere Cheese on Freshly Baked Sesame Loaves

HOT FARE SELECTIONS:

Savory Sardou Scramble:  Fluffy whipped eggs with artichoke hearts, creamed spinach and spicy crayfish Classic Crescent City Gumbo laced with Baked Roux, Okra and Vegetable Trinity with chicken, smoky sausage, savory seafood, and delta rice Creole chicken crepes with mushrooms and spinach, and Andouille sausage, with a brandied mushroom cream   Shrimp n’ Grits—White cheddar grits topped with Roasted Shrimp in a Tomato Etouffee

CHEF’S STATIONS:

Premium Smoked “Banjo Ham”- carved to order by a uniformed Chef…presented with our signature Gold Gunpowder sauce, red eye gravy and freshly baked hearth rolls   Mini Fried Chicken n’ waffles – prepared to order and topped with warm Maple Syrup and sweet creamery butter  

CHEF’S DESSERT STATION:

Café du Mondé Beignets prepared to order and served with dark chocolate, raspberry, and sweet caramel Drizzles   AND Mini dessert waffles topped with classic bananas foster flambéed with premium Bacardi gold and served over vanilla ice cream

A Taste of The Hill Country Lunch or Dinner Buffet

Salad Selections:

Sliced Vine-ripe Tomatoes with Cucumber, Toasted Pumpkin Seeds and Crumbled Queso Blanco, with a Green Chile Dressing AND Southwest field greens salad with strawberries, blueberries, candied pecans, Texas goat cheese, and a honey balsamic dressing

Main Fare:

Sliced Brisket of Beef with a Six Gun BBQ Sauce Pan seared breast of chicken with a roasted corn and jalapeno cream cheese topping on a tomatillo salsa Green Chile Spiked mashed potatoes AND Summer squash saute with roasted garlic and tomato

Chef Station:

Baja Fish Tacos– Seared Mahi mahi-in prepared to order on a cast iron comal, the served in Warm Corn Tortillas with Mayan Pickled Onion, Shredded Cabbage and Cilantro Cream

Sweet Spot:

An array of  Fancy Petite Sweets, including Texas Millionaire Brownies, Raspberry Shortbread Squares, Dark Chocolate and Coconut Macaroon Moons and Seven Layer Blondie Bars Plus a display of sliced fresh seasonal fruit with a fresh raspberry dipping sauce  

An Hors D’oeuvres Extravaganza:

A gourmet chips and salsa bar featuring :

Our Signature White Chile con queso laced with roasted corn, green chilies and carmelized onions…presented with: Crocks of freshly prepared guacamole Fire roasted Red salsa Char Roasted Pineapple Pico Bowls of red and green ceviche Mountains of mountains of Lime splashed blue corn chips

PETITE HOT BUFFET:

Jumbo mushroom caps stuffed with Italian sausage and melted mozzarella cheese Spinach and feta cheese triangles baked in filo Grilled chicken satays, with a ginger lime sauce , served over yellow rice

FEATURED CHEF STATIONS:

Classic Beef Asado- wood grilled marinated Bistro Tenders of beef are carved to order by a uniformed Chef and served with crusty hearth rolls and condiments

PANINI WORKS

Crisp, Toasted Gourmet Sandwich Wedges are fired to order in a Classic Panini press by a uniformed Chef…flavors include: Buffalo shrimp paninis…spicy popcorn shrimp layered on crusty hoagie bread with pepperjack cheese and vegetable slaw AND Gourmet California Pesto Chicken bites, laced with melted cheese, peppers, mushrooms and onion prepared in a tabletop panini press

SWEET SPOT:

Classic Frozen chocolate and raspberry  Mudslides…garnished with crisp churro straws  

Both Sides of the Border Reception:

YOUR CHOICE OF SAVORY HOT AND COLD HORS D’OEUVRES:

Quesadilla wedges filled with Cream cheese, mango and Roasted Poblano Chilled San Antonio style Beef Carpaccio served on a toasted sourdough bruschetta Cocktail Cuban sandwiches served on sourdough cigar loaves

COLD FARE:

An array of Chilled Latin Tapas, to include: Catalan Marinated Mushrooms Citrus Spiked Hearts of Palm Roasted Spanish Almonds Peppered Country Salami Sticks Assorted Wood Grilled Vegetables Diced Queso Blanco with Fresh Herbs A medley of Imported Spanish Olives Chipotle Hummus with Garlic Toasted Crostini AND Tortilla Espanola- a savory oven baked Spanish Omlette filled with colorful Garden Veggies

HOT BUFFET FARE:

hot dip: Traditional Golden queso laced with spicy picadillo, fire roasted salsa and lime splashed corn chips nibble item: Classic chicken diablos wrapped in bacon and jalapeno fork friendly item: Pan Seared Chicken Monterrey with a Roasted Tomato, Olive, and avocado salsa…served with Cilantro Rice

CHEF ATTENDED ACTION STATIONS:

Live Action Quesadilla Bar A Trio of specialty Quesadillas are cooked to order on table top comals in front of your guests…flavors include Spinach tortillas stuffed with roasted corn, black beans, and Crumbled Sierra Cheese (vegetarian!),  Sundried tomato tortillas filled with Beef, refried Pinto beans and Chile-jack cheese, and Seafood Quesadillas, filled with Melted Black beans, Queso Blanco and Fresh Mango Pico The Southwest ‘Sope” Works Toasted corn Masa Cakes are cooked to order on a cast iron comal and served with an array of Latin Spiced Toppings including: Crisp Shredded Pork Carnitas Refried Black Beans Coriander Mashed Sweet Potatoes Crumbled Queso Blanco Pico de Gallo Freshly Prepared Guacamole Fine Roasted Salsa Verde

SWEET SPOT:

An array of petite sweets to include: Freshly baked cookies, Texas Millionaire brownies, Handcrafted Blondies, Raspberry shortbread squares, Kahlua infused cake balls, Dark chocolate Macaroon moons, and Strawberry Tres Leche Cake Shots A Chafer of Warm Fredericksburg Peach Cobbler with Sweet Vanilla Cream AND Our Signature “Dessert Nachos”… Crisp Cinnamon Bunuelo Chips are topped with famous Bluebell “Homemade Vanilla” Ice Cream, melted Chocolate Fondue, Crushed Praline Glazed Pecans and Assorted Fruit Purees

The River City Walk About

COLD ANTIPASTO DISPLAY, FEATURING:

• Tuscan Marinated Mushrooms
• Country Olive Medley
• Pepper Crusted Genoa Salami Sticks
• Diced Cheddar cheese
• Citrus Peppered Hearts of Palm
• Assorted Wood Grilled Vegetables
• Diced smoky mozzarella cheese
• Red Pepper Hummus with Toasted Crostini

FEATURED HOT DIP:

Warm, oven baked parmesan artichoke dip, served with grilled  pita wedges

HOT APPETIZER SELECTIONS:

Chicken and gorgonzola tartlets baked in filo AND Pork potstickers, served in authentic bamboo steamers, with ginger lime  

FEATURED CHEF SPECIAL:

Make your own Pulled Pork sliders with sliced pickles and cider slaw, served on freshly baked Hawaiian rolls and a chafer of our signature jalapeno spiked mac n’ cheese  

ACTIVE COOKING STATION:

Street Tacos: An array of Savory South of the Border Specialties are served in decorative copper pots on a heated brick display, selections include… Flavors include: Classic Beef Picadillo Queso Fundido- Oaxacan white cheese laced with poblano rajas, roasted mushrooms,  and fresh cilantro PLUS shredded chicken adobo   With condiments to include Fire roasted salsa, Cilantro Cream, Pickled onion , pico de gallo, Queso blanco, and fresh lime and tiny hometown corn tortillas  

AN ARRAY OF PETITE SWEETS TO INCLUDE:

Freshly baked cookies, Texas Millionaire brownies, Handcrafted Blondies, Raspberry shortbread squares, Dark chocolate Macaroon moons, and more

The Lone Star Spectacular…upscale fare from land and sea

BUTLER PASSED HORS D’OEUVRES:

Vintage white cheddar served on a Smoked almond cracker with a Granny Smith apple slice Southwest shrimp and blue corn nachos Sesame chicken satays with a tangy orange sauce

A GOURMET SEAFOOD BAR, FEATURING:

An Ice Bowl of Fresh Gulf Ceviche laced with Gulf Seafood and Mango Pico de Gallo in Fresh Lime Juice – served with Blue Corn Tostados and Caribbean Plantain Chips… Classic Tuna tartar laced with capers, lemon and olive oil and served with Toasted Crostini Gulf oyster shooters with lemon aioli

GOURMET FLATBREAD STATION

Hearth baked Mediterranean Lamb “pizzas” topped with caramelized onion, white cheese, roasted peppers AND Chicken, wilted spinach and fresh tomato; with gorgonzola and melted mozzarella

TENDERLOIN CARVING STATION :

Pepper Crusted petite tenderloin of premium Texas beef – carved to order and served with tiny hearth rolls and appropriate condiments

CHEF’S SAUTE STATION:

Tender chicken is pan seared to order with artichoke hearts, capers, and Orecchiette Pasta in Lemon butter AND Wild mushroom sautéed with leeks, Proscuitto, sundried tomato, and tricolored tortellini in a Marsala thyme cream

PETITE SWEET STATION:

Salted caramel cake pops Assorted French Macaroons Dark chocolate brownies, blondies, and lemon bars Mini Fresh Fruit Kebobs, with a Raspberry Yogurt Dip

Diamond Elegance Dinner Buffet

BUTLER SERVICE OF SELECTED HORS D’OEUVRES TO INCLUDE:

• Thai Spiced Lamb Satays, with a Coconut Curry Dip
• Baked Mushroom Caps Filled with Spinach and Feta Cheese
• Sesame Glazed Ahi Tuna Bites – served in Decorative Chinese Spoons
• Cocktail Gulf Crab Cakes, with a Creole Remoulade Dip

DINNER BUFFET:

• Tender Baby Spinach Salad with Diced Apple, Pickled Purple Onion, Caramelized Walnuts and Crumbled Farmer’s Cheese, with a Warm Bacon and Poppy seed Dressing
• Herb Poached Fillet of Salmon with Capers, Artichoke Hearts and a Lemon-Chardonnay Butter
• Steamed Asparagus Spears with Garden Vegetable Ratatouille
• Chef’s Carvery Station featuring Petite Herb Roasted Bistro Beef Tenderloins with a Sautéed Leek and Wild Mushroom Sauce
• Saffron Risotto – laced with Caramelized Onions and Asiago Cheese – prepared on site
• An Array of Parker House Rolls and Freshly Baked Hearth Breads, with Sweet Creamery Butter

SWEET SPOT:

A Display of Sliced Fresh Seasonal Fruits and Berries, with Melted Chocolate Fondue and Raspberry Dipping Sauce An Array of Fancy Petite Fours, to include:

• Hand Crafted Chocolate Truffles
• Bourbon Pecan Squares
• Tiny Fruit Tartlets
• Dark Chocolate Nut Clusters
• Caramel Apple Bars
• Miniature Crème Puffs, and
• Chocolate Dipped Strawberries

Country Comfort, Family style Dining:

DISPLAY ITEM:

An array of diced domestic and imported cheeses garnished with fresh fruit and fancy crackers plus crisp vegetable crudités with a smoky onion dip

FAMILY STYLE DINNER:

Preset Salad:

Assorted Greens with Fresh Strawberries, Tart Blueberries, Sunflower seeds, and Feta cheese, with honey balsamic dressing

CHICKEN ENTRÉES:

Pan seared Chicken breast with Portobello mushrooms and Sun Dried Tomatoes in a Marsala Cream; with tender cheese tortellini

BEEF ENTREES:

Grilled Texas Beef Medallions on a shallot and Cabernet Sauce served with White cheddar and chive mashed potatoes

VEGETABLE:

Savory Squash Sauté with Roma Tomato, Roasted Garlic and Basil  

San Antonio Style- Sophisticated Starters and Plated Dinner Service:

BUTLER PASSED HORS D’OEUVRES: _

Chicken Diablos, wrapped in bacon and served with a honey mustard dipping sauce Cocktail crabcakes, with a remoulade dipping sauce Oven baked Portobello mushroom and Texas Goat cheese tartlets Cocktail pork potstickers, served in authentic bamboo steamer with ginger lime sauce

PLATED DINNER:

Preset salad:

Crisp spinach leaves with toasted walnuts, apples, and crumbled bleu; with a honey Dijon vinaigrette

Duet Entrée:

Braised boneless short rib style beef accompanied by a lemon horseradish jus paired with Jumbo shrimp wellington with a crab and mushroom stuffing, on a roasted red pepper sauce

Savory Starch:

Roasted Garlic Yukon Gold Mashed potatoes

Fresh Vegetable:

Asparagus spears with minced vegetable ratouille

Plated Dessert:

Individual “High Top” Pecan Tart laced with Dark Chocolate, on a Wild Turkey Bourbon Anglaise