Chef Inspired. Delicious. Seasonal.
Spring Cocktail Party
TO DRINK:
Liquid Sunshine
Marigold Garden-rita
LADY BIRD GRAZING TABLE:
Artisan cheese + charcuterie table, fresh fruits, seasonal pickles, jam, honey
SMALL PASSED HORS D'OEUVRES:
Crispy Squash Blossom Tacos
Mango Snapper Ceviche
Arugula & Grilled Nectarine Tostadita
Hibiscus Green Apple Grilled Cheese
Chipotle Chicken + Sweet Potato Waffle Bite
Fall Family Style Wedding
SIGNATURE CRAFT COCKTAILS:
The Love Letter
Blood Orange Margarita
COCKTAIL HOUR BITES:
Agave Grilled Pear + Smoked Walnut Crostini
Pumpkin Lemon Basil Empanadas
Fig + Yellowtail Agua Chile
FAMILY STYLE MEAL:
PLATED SALAD
Starfruit + Pistachio Salad
FAMILY STYLE MAINS
Wine Poached Apple + Onion Short Ribs
Snapper + Pecan Pumpkin Mole
FAMILY STYLE SIDES
Arugula Pepita Roasted Carrots
Golden Roasted Baby Potatoes
FOR DESSERT:
Wedding Cake
Mini Desserts
+ Dark Chocolate Avocado Tartlette
+ Cara Cara Olive Oil Cake
Texas BBQ Table
TO DRINK:
Blackberry Buena Smash
Ancho Naranja Margarita
Smoky Pineapple Agua Fresca
SMALL BITES:
Black Garlic Quail Bite
Oaxacan Green Corn Cake + Scallion Chevre
Prickly Pear Shrimp Cevichesca
BBQ TABLE:
Black Plum Smoked Local Chicken
Sliced Brisket + Tamarindo BBQ
ON THE SIDE:
Peruvian Purple Potato Salad
Grilled Peach Slaw
Heirloom Tomato Charro Beans
SWEET:
Gloria Pecan Pie Bars
Berry Cobbler Cupcakes
Summer in Mexico
TO DRINK:
La Nopalita
Texas Ranch Water
Watermelon Basil Agua Fresca
SMALL BITES:
Smokey Guacamole + Chips
Mezcal Compressed Pineapple
Blueberry Duck Tostadita
Flounder + Heirloom Melon Crudo
GOURMET TACO BAR:
Chargrilled Pear Glazed Chicken
Citrus + Achiote Cochinita Pibil
Chili Cacao Sweet Potato
ON THE SIDE:
Mexican Street Corn
Scallion Rice
SWEET:
Prickly Pear Margarita Ice Box Pie Shooters
Churro con Abuelita Chocolate Brownie Bites
Chef Curated Dining Experience
TO DRINK:
Oaxacan Old Fashioned
The Pink Dragon
COURSE ONE:
Chilean sea bass, recado negro, crispy leeks, grilled avocado, fresh lime, sesame
COURSE TWO:
Seared butternut, grilled peaches, toasted almonds, green pea veloute, edible flowers + spring pea tendrils
COURSE THREE:
Red Snapper, blood orange, annatto buttered radish, radicchio, paprika tuile
OR
Texas wagyu, pineapple butter, guajillo potato puree, smoked salt, microgreens
COURSE FOUR:
Citron cremeux, meyer lemon meringue, cardamon blackberry coulis
