Sample Menus

HORS D’OEUVRES MENU

Seafood

House Smoked Salmon Mousse Cones & Caviar
Spicy Boudin Crab Balls / Louisiana Remoulade
Lobster BLT
Smoked Trout / Chowchow / Toast Point
Rare Blackened Tuna Nicoise Stack
A Demitasse of Curried Lobster Bisque w/ Coconut and Lime
Spicy Jumbo Prawn / A Spoonful Hominy Grits
Roasted Potato Cup with Crème Fraiche and Caviar

Meat

BBQ Spiced Duck Confit / Cracklin Cornbread
Foie Gras Meatloaf Sliders with Tomato Marmalade
“Tasso” Pork Belly Sliders / Apple Fennel Slaw
Spicy Chicken Brochettes / Roasted Garlic Aioli
Peppered Beef Carpaccio Crostinis
Pulled Lamb “Nacho” / White Bean Refritas / Avocado-Tomatillo Salsa / Pickled Red Onion
Petit Yam Waffle / Foie Gras / Dried Fruit Chutney
Backyard BLT / Brisket / Lettuce / Tomato

Vegetarian

Roasted Tomato Tart / Gorgonzola / Puff Pastry
Truffle Goat Cheese and Mushroom Crostini
Petit Grilled Cheese / Pimento Relish
Fried Green Tomato / Smoked Mozzarella / Red Pepper Jam
Black Eyed Pea Fritter / Tomato Confit
Fire Roasted Corn Muffins / Candied Jalapenos / Cilantro
Sweet Corn Bisque
Bloody Mary Gazpacho “Shots”

Food Stations + Displays + Trays MENU

Domestic & Imported Cheeses

Seasonal fruits / organic nuts / local honey / assorted crackers / artisan breads

Plancha Grilled Vegetable Display

Garden’s best / yogurt herb dressing / roasted garlic vinaigrette

Grilled Cheese Station

Choice of Three: smoked gouda pimento / old fashioned American / cheddar / taleggio

Street Tacos

Choice of Three: seasoned beef / chicken / carnitas / barbacoa / chorizo / shrimp
Served Choice of flour and corn tortillas

Cocktail Sandwiches & Sliders

Choice of Three: fried or grilled chicken thigh / mini cheeseburger / pork belly / crab cake / brisket / blackened salmon

Fire & Ice Seasfood Display

Crab Boil Poached Shellfish / Cajun cured salmon / pecan smoked trout “rillette”
All served on ice / bloody mary cocktail / remoulade / jalapeno mignonette

Charcuterie Station

House cured and Smoked meats / sausages / pates / pickled vegetables / house mustard / seasonal fruit preserves / artisan breads and toast points

Stone Ground Grits Bar

Creamy stone ground grits with a choice: smoked bacon / shredded parmesan or cheddar / spicy shrimp sauce piquant / smoked turkey / pulled pork / field pea succotash

Butcher’s Block

(choice of) Creole Spiced Boneless Turkey, Pecan Smoked Ham, Cider Cured Pork Loin, Slow Smoked Beef Brisket, and Peppered Beef Tenderloin:
Accompanied by a Choice of Three: Creole Mustard, Roasted Garlic Aioli, Assorted Chutneys, BBQ, Horseradish Cream and Rolls

Gumbo Station

(Choose Three)Gumbo Z’Herbs / Nawlins Seafood & Okra / Chicken & Sausage / Duck & Mushroom, Pulled Pork & Black-eyed Pea

DESSERT STATION

(Choose Three or Five)Assorted Cookies, Key Lime Tartlet, Lemon Tartlet with Berries, Banana Walnut Cake Brown Sugar Pound Cake with Branded Apple Chutney, Carrot Cake with Vanilla Cheese Mousse, Mini Pecan and Cream Cheese Tart, Chocolate Brownie Bites

Self Serve BUffet MENU

Salads

Artisan Greens / Pick Herbs / White Balsamic
Texas Creole Caesar / Smoked Bacon / Parmesan / Cornbread Croutons
Baby Arugula / Shaved Parmesan / Lemon / Garlic / Damn Good Olive Oil
Heirloom Tomatoes / Cucumbers / Shaved Red Onions / Basil / Smoked Salt
Grilled Garden Vegetables / Farmer’s Cheese / Tomato Vinaigrette
East Texas Peaches / Serrano / Pickled 1015s / Sorghum Vinaigrette
Mixed Apples / Gorgonzola / Spiced Walnuts / Steen’s Cane Vinaigrette
Blackened Tuna “Nicoise” / olives / tomatoes / eggs / red potatoes / haricot vert

Fish / Shellfish

Caribbean Spiced Salmon kissed / Mango Chowchow
Pecan Smoked King Salmon / Charred Lemon
Lemon and Parsley Encrusted Sea Bass
Mahogany Glazed Halibut
Jumbo Shrimp Creole
“Nawlins” Style BBQ Shrimp

Poultry / Fowl

Spiced Roasted Chicken / Roasted Garlic- Hen Glaze
BBQ Chicken Leg Quarters / Smoke Tomato Puree
Herb Encrusted Chicken Breast / Melted Leek / White Wine
Rum Lacquered Duck Breast
Jerked Duck Legs / Cilantro / Lime
Grilled Texas Quail
“Turketta” / House Mustard / Garlic

Meat / Game

Whole Roast Suckling Pig / Cider Ham Hock Gravy
“Sugar & Spice” Rack of Pork
Slow Braised Pork Shoulder au Jus
Roasted Beef Tenderloin au Poivre / Garlic Merlot Sauce
Burgundy Braised Short rib
Smokey Prime Rib / Horseradish Chimichurri
Boneless Lamb “Pot Roast” / Mint Julep Demi

Sides

Charred Broccoli/Lemon, Spice Roasted Cauliflower, Garlicky Green Beans, Slow Cooked Greens, Wilted Greens, Grilled Asparagus, Sorghum Glazed Carrots, Tasso Creamed Corn, Mexican Street Corn, Apple-Sweet Potato Hash, Rum Glaze Yams, Buttermilk Mashers

THEMED BUffets MENU

The Creole Lady

(some items are seasonal)
Boiled crawfish / blue crab / jumbo shrimp / smoked sausage / corn / new potatoes
Cochon du Lait (Creole Roast Pork)
Mirliton dressing / Tasso cooked collards / stewed tomatoes & okra / Cajun Green Beans / jambalaya / dirty rice / scallop potatoes / Steen’s Cane glazed carrots
Gumbo Three Ways / Scallion Rice / French Bread

The Southern Gent

Hand Torn Green Salad / Old Fashioned Tomato-Cucumber Salad
Yardbird Two Ways / Slow Cooked Pot Roast with Root Vegetables / Candied Yams / Braised Greens with Turkey / Black eyed
Peas with Chowchow / Smoked Gouda Macaroni. Served with Buttermilk Biscuits and cornbread

The Southern Stampede

Gem Lettuce & Cilantro with tequila-lime vinny / Charred Corn & Black Bean Salad / Coffee Rubbed Brisket / Ancho Spiced Pork Loin / Honey-Chipotle Glazed Salmon / Masa corn pudding / grilled squash & Texas onions / spinach and mushroom enchiladas / white bean refritas / Mexican rice / serrano-blue corn muffins

The Italian Feast

Antipasti: A selection of Italian cured meats, olives and artisanal breads
Baby Arugula, Lemon & EVOO / Tomato Mozzarella Salad with Basil and balsamic
Spaghetti Pomodoro / Pasta Shells stuffed with seafood & spinach / Lasagna Bolognese
Bronzini with Fennel / Chicken Diavolo / Italian Sausage and Peppers / Chianti Braised Short Ribs / Baked Ziti / Goat Cheese Polenta / Broccoli Rabe

The Hungry Spaniard

Hot and Cold Tapas / Fennel-Grapefruit Salad with Marcona Almonds / Chunky “Gazpacho” / Head-On Shrimp with Garlic / Ceviche Mixto / Catalan Style Rabbit / Lamb Shoulder with Piquillo Pepper Relish / Slow Roasted Suckling Pig / Patatas Bravas / Asparagus with Romesco / Fire Roasted Vegetables

SAMPLE SEATED MEALS & DINNER PARTIES MENU

First Course

Grits Trio / creamy white & shrimp / baked yellow casserole / crispy blue & hominy
Mirliton-Cornbread Tart / avocado crema / Herbsaint liqueur
Fried Green Tomatoes / smoked gouda pimento cheese / pickled red onion
Blue Crab Boudin / sweet corn macque choux / cornmeal crackers
Tasso Spiced Pork Belly / heirloom tomato / sweet onion / Steen’s cane gastrique

Second Course

Hand torn greens / smoked almond “brittle” / Sorghum vinny / shaved manchego
Crisp Gem Lettuce / shaved parmesan / anchovy-bacon vinny / grits “croutons”
Seasonal Fruit Salad / spiced pecans / serrano / red onion / chevre
Lobster & Corn Bisque / butter poached lobster / sherry cream
Study of Gumbo / gumbo Z’Herbs / seafood & sausage / duck & mushroom

Main Course

Crispy Red Snapper / jalapeno-corn pudding / herb salad / roasted lemon butter
Grilled Jumbo Prawn / Hominy-Parmesan Grits / Sauce Piquant / Tasso Ham
Blackened Redfish / Risotto Jambalaya / garlicky green beans / charred tomato vinaigrette
Spice Roasted Quail / Gouda Mac Casserole / wicked good greens / pot licker gravy
Smoked Duck Breast / crackling spoonbread / braised Brussels / pickled chiles
Sweet Tea Brined Rack of Pork / warm bacon potato salad / apple-fennel slaw
Cast Iron Roast Steak / marrow smashed potatoes / green asparagus / chimichurri

Dessert Course

Meyer Lemon Ice Box Pie / citrus cured berries / coconut crust
Chocolate-Buttermilk Pie / bourbon whipped cream / salted orange caramel
Banana-Croissant Bread Pudding / rum-raisin ice cream / bananas foster
Sweet Potato Pound Cake / praline glazed apples / vanilla bean ice cream
Red Velvet Tower / walnut crumble / cream cheese mousse **New Orleans Style Gumbo is also available by the quart**

Book Chef Fitzgerald

"Chef believes that to master a craft you must always be willing to explore and stretch the boundaries of its borders.