This is your event and we are here to help see it through. We have our menu, but are by no means limited to it. If you have any favorites or cravings, dreams or inspirations, we will work with you to make your vision come to light. Our goal is to bring people together and create memories through our food and hospitality. Big or small, we are here for you.
MENU
| Small Bites |
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| Small bites are 2-3 pieces per person and can either be plated for self service or passed as hors d’oeuvres for an additional fee. (Contract minimum $2000)* |
| Bacon Wrapped Quail legs Smoked quail legs wrapped in bacon w/ mole |
| Scallop Seared scallop, crema de elote, smoked trout roe |
| Ceviche Cured market fish, fresh fruit, chilis, coconut leche de Tigre, herbs |
| Tostadas Seared yellowtail, avocado purée, citrus-guajillo salsa, herbs |
| Esquites Charred corn cup, lime aioli, chili powder, queso cotija |
| Empanadas Papas con chorizo, chimichurri Spinach, mushroom, corn, black bean, chimichurri |
| Melon Compressed melon, queso fresco, chamoy, mint |
| Charred Veg Seasonal veg, jalapeño-lime crema, toasted seeds |
| Honey Butter Chicken Biscuit Fried chicken thigh over buttermilk biscuit w/honey butter |
| Pimento Grilled Cheese Buttered sourdough bread with house made pimento cheese, pickles |
| Deviled Eggs pickled onion, smoked trout roe |
| Fried Pickle house-made ranch |
| Fried Green Tomato house-made ranch |
| Grilled Flat Breads Pesto, squash, manchego Fig, chèvre, gremolata Chorizo, potato, white bean purée, queso manchego |
| Sliders/Rolls Chuck patty, American cheese, caramelized onion, burger sauce Shrimp po’boy, lettuce, tomato, remoulade Shrimp and lobster roll, Bibb lettuce Pulled pork, bbq sauce, onion, pickles |
| Buffets |
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| Buffets come with choice of side and bread. Chef attendant required per 100 guests. (contract minimum $2000)* |
| Paella De marisco (mussels, shrimp, clams) Mixta (chicken, sausage, mussels, shrimp) |
| Enchilada Chicken Enchiladadas Suizas, tomatillo salsa, crema, queso Oaxaca |
| Grilled Quail Brined and grilled quail, roasted tomatoes, corn, and bacon |
| Short Rib Guisada Ancho and beer braised short ribs, shave red onions, queso cotija, cilantro |
| Pescado Veracruzana Seared market gulf fish in a rich tomato and olive salsa |
| Chicken a la plancha Brined skin on chicken thighs seared on a plancha, rosemary and herb gravy, burnt lemons |
| Grilled Pork Chops Brined and grilled bone in pork chop, bourbon and black pepper gastrique, charred onions |
| BBQ Cauliflower Guajillo rubbed and smoked cauliflower, mole poblano, swiss chard, hazelnuts, crema |
| Stations |
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| Stations are served as small entrée portions. Most can be set-up as self serve or require a chef attendant for an additional charge. (Contract minimum $2000)* |
| Whole Hog Cooking |
| Whole hog cooking can be done on site with choice of style and two sides. Chef attendant required. Up to 200 people. |
| Southern- classic pulled pork, corn bread, BBQ sauce, pickles |
| Mexican- Al pastor style, pineapple, pickled onions, tortillas, salsas |
| Carving Stations |
| Carving stations come served with Parker house rolls, and whipped butter. Chef attendant required. |
| Smoked prime rib, chimichurri, horse radish créme |
| Porchetta, salsa verde, mustard |
| Hot Smoked Salmon, bearnaise, créme fraîche |
| Smoked Brisket, BBQ sauce, house pickles |
| Grazing |
| Grazing stations can also be available for drop off or pick up. Grazing stations are highly customizable to fit the needs of your event. No contract minimum. |
| Artisanal Cheese and Charcuterie, market crudités, nuts, fruits, spreads, crackers, olives, and preserves |
| Raw Bar |
| Raw bar will be served over ice. Chef attendant required. |
| Poached shrimp, crab claws, oysters, crudo, served w/ drawn butter, cocktail sauce, mignonette |
| Oyster bar served w/ mignonette, cocktail sauce, lemons, and crackers |
| Gulf Oyster Bar, served w/ cocktail sauce, mignonette, crackers, lemon, hot sauce (Grilled oysters for an additional $2) |
| Taco Bar |
| Choice of two flavors. Taco bar served w/ chips and salsa, pico de gallo, flour and corn tortillas. Guacamole can be added for $6/person. |
| Pollo Pibil- Achiote and citrus marinated chicken thighs grilled and served with pickled onions |
| Picadillo- ground beef in a cumin spiced tomato sauce |
| Carnitas de puerco- lime and tomatillo marinated pork, cooked in its own fat |
| Verdura- adobo roasted mushroom and sweet potatoes, watercress, pepitas |
| Queso Bar |
| Queso blanco, roasted poblano, chorizo, pico de gallo, salsa verde y roja, chips |
| Family Meals/Plated |
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| Family Style Menus come with choice of side and bread. Additional sides will be charged per person. Also available for self service (Contract minimum $4000) |
| Smoked Short Rib Mesquite smoked short rib, ancho purée, pickled carrots, salsa verde |
| Grilled Hangar Steak Sliced thin with grilled onions, fire roasted salsa, avocado |
| Pollo con Mole Grilled bone-in chicken served with mole poblano and toasted seeds, crema |
| Blackened Drum and Lentils Blackened Texas Gulf Black drum served over French Lentils, broccolini, lemon |
| Cassoulet Traditional French dish of white beans stewed with sausage, pork belly, and chicken thighs |
| Grilled Shrimp and Dirty Rice Grilled Gulf Shrimp served over dirty rice, burnt lemons |
| Fried Chicken Dinner Bone-in buttermilk fried chicken, hot-honey butter, pickles |
| House Sausage House prepared sausage, braised and grilled cabbage and morita-mustard sauce |
| Smoked Pork Tenderloin Whole tenderloin served sliced with sage braised fennel and stone fruit |
| BBQ Cauliflower Guajillo rubbed and smoked cauliflower, mole poblano, swiss chard, hazelnuts, crema |
| Sides and Salads | |
| Little Gem Wedge Salad | Little gem lettuce, buttermilk dressing, crispy chorizo, sun gold tomato, queso cotija, radish, toasted seeds |
| Heirloom Tomato Salad | Market heirloom tomatoes, olive oil, queso fresco, herbs |
| Peach and fennel salad | Thinly slice peaches and fennel, honey and yogurt vinaigrette, herbs |
| Charred Kale Cesar Salad | Kale quickly tossed over a flame, house made caesar dressing, queso cotija, croutons |
| Smokey Boracho Beans | Pinto beans cooked with bacon, epazote, and Mexican beer, smoked with mesquite wood |
| Creamed rajas poblanas and spinach | Roasted strips of poblano peppers, spinach and crema |
| Charred Elote Ribs | Grilled Mexican street corn ribs, citrus aioli, guajillo powder, queso cotija, cilantro |
| Cilantro Lime Rice | Aromatic jasmine rice seasoned with fresh cilantro and lime juice |
| Fire Roasted Vegetables | Fire roasted seasonal vegetables, jalapeño-lime crema, and toasted seeds |
| Agave Glazed Carrots | Roasted carrots with agave nectar, chèvre, toasted pepitas |
| Mac & Cheese | Creamy bechamel and orecchiette pasta, gruyere and fontina cheese |
| Crispy Potatoes | Boiled and smashed waxy potatoes, crisped on a plancha, with salsa verde |
| Potatoes au Gratin | Thinly sliced potatoes layered in a sage cream sauce |
| Red Potato Salad | Whole grain mustard dressing, onions, celery, pickles, dill |
Contracts are subject to 8.25% and 20% service charge (this is not gratuity). All prices are listed per person. Contract minimums may vary by date.
