Quick Order Catering

• Salad: Shaved Apple & Field Greens Salad
• Protein 1: Cider-Braised Pulled Pork Shoulder
• Vegetarian Option: Roasted Acorn Squash Stuffed with Quinoa, Cranberries & Pecans
• Side 1: Brown Butter & Sage Sweet Potato Mash
• Side 2: Charred Garlic Green Beans
• Bread: House Cornbread

• Salad: Tuscan Kale & Shaved Fennel Caesar
• Protein 1: Roasted Lemon-Oregano Chicken Thighs
• Vegetarian Option: Moroccan-Spiced Chickpea & Vegetable Tagine
• Side 1: Lemon-Herb Roasted Yukon Gold Potatoes
• Side 2: Roasted Garlic & Greek Oregano Root Vegetables
• Bread: House Garlic & Herb Focaccia

• Appetizer: Tortilla Chips with Warm Roasted Salsa & Guacamole
• Salad: Lone Star Autumn Greens
• Protein 1: Texas Bourbon-Glazed Pork Tenderloin
• Protein 2: Ancho-Honey Roasted Chicken Thighs
• Vegetarian Option: Sweet Potato & Black Bean Enchiladas
• Side 1: Smoked Gouda & Roasted Poblano Macaroni and Cheese
• Side 2: Roasted Brussels Sprouts with Bacon & Apple Cider Reduction
• Bread: Skillet Biscuits

• Appetizer: Baked Herbed Pita Chips with Roasted Garlic Hummus
• Salad: Roasted Beet & Goat Cheese Arugula Salad
• Protein 1: Balkan-Spiced Beef Kebabs (Cevapi) with Tzatziki & Warm Pita
• Protein 2: Roasted Souvlaki Chicken Thighs with Lemon & Oregano
• Vegetarian Option: Braised Cannellini Bean & Tuscan Kale Stew
• Side 1: Herbed Couscous with Toasted Pine Nuts & Garlic
• Side 2: Lemon Parmesan Roasted Cauliflower
• Side 3: Garlic & Greek Oregano Roasted Root Vegetables
• Bread: House Garlic & Herb Focaccia
• Dessert: Lemon & Rosemary Tart

• Salad: Roasted Beet & Goat Cheese Arugula Salad
• Protein 1: Slow-Braised Beef Chuck Roast in Red Wine Ragu
• Protein 2: Creamy Tuscan Garlic Chicken Breast
• Vegetarian Option: Butternut Squash & Goat Cheese Lasagna
• Side 1: Olive Oil & Garlic Whipped Yukon Potatoes
• Side 2: Charred Broccolini with Toasted Garlic & Lemon-Parmesan Butter
• Bread: Sliced Sourdough

• Appetizer: Creamy Roasted Butternut Squash & Apple Soup Shooters
• Salad: Tuscan Kale & Parsnip Crunch
• Protein 1: Classic Pork Loin Roast with Apple-Cranberry Compote
• Protein 2: Herbes de Provence Roasted Chicken with Thyme Pan Gravy
• Vegetarian Option: Farro & Roasted Root Vegetables with Goat Cheese
• Side 1: Brown Butter & Sage Sweet Potato Mash
• Side 2: Roasted Brussels Sprouts with Bacon & Apple Cider Reduction
• Side 3: Texas Pecan & Wild Rice Stuffing
• Bread: Sweet Potato Dinner Rolls
• Dessert: Baked Cinnamon Agave Apples

• Appetizer: Tortilla Chips with Warm Roasted Salsa & Guacamole
• Salad: Roasted Squash & Black Bean Fiesta Salad
• Protein 1: Grilled Skirt Steak with Fire-Roasted Poblano Crema & Chimichurri
• Protein 2: Smokey Chipotle-Maple Chicken Thighs
• Vegetarian Option: Sweet Potato & Black Bean Enchiladas with Guajillo Sauce
• Side 1: Cinnamon & Cumin-Roasted Sweet Potatoes
• Side 2: Fire-Roasted Poblano & Sweet Corn Succotash
• Bread: House Cornbread
• Dessert: Classic Churros with Mexican Chocolate & Cajeta Dipping Sauces

• Appetizer: Eggplant Caponata with Sourdough Crostini
• Salad: Winter Kale & Hazelnut Caesar
• Protein 1: Wild Boar Bolognese
• Protein 2: Creamy Tuscan Garlic Chicken
• Vegetarian Option: Butternut Squash & Goat Cheese Lasagna
• Side 1: Preserved Lemon & Fennel Risotto
• Side 2: Charred Broccolini with Red Pepper Flakes & Grated Pecorino
• Side 3: Slow-Simmered Tuscan White Beans
• Bread: House Garlic & Herb Focaccia
• Dessert: Dark Chocolate Olive Oil Cake

• Appetizer: Smoked Pork Belly Bao
• Salad: Lone Star Autumn Greens
• Protein 1: Slow-Roasted Wild Boar Shoulder with Ancho-Cranberry Glaze
• Protein 2: Ancho Chili & Honey-Roasted Chicken Thighs
• Vegetarian Option: Butternut Squash & Sweet Potato Curry with Chickpeas
• Side 1: Cranberry Almond Couscous
• Side 2: Garlic & Herb Roasted Spaghetti Squash
• Side 3: Roasted Cauliflower Gratin with Gruyère & Fresh Thyme
• Bread: House Cornbread
• Dessert: Dark Chocolate & Chipotle Mousse Cups

• Appetizer: Mini Jumbo Lump Crab Cakes with Lemon-Dill Remoulade
• Salad: Winter Citrus, Beet & Fennel Salad
• Protein 1: Blackened Redfish with Roasted Corn & Poblano Cream
• Protein 2: Texas Bourbon & Peach-Glazed Chicken Thighs
• Vegetarian Option: Vegetarian Texas Chili over Creamy Stone-Ground Polenta
• Side 1: Creamy Cheddar & Jalapeño Stone-Ground Grits
• Side 2: Fire-Roasted Poblano & Sweet Corn Succotash
• Bread: House Cornbread
• Dessert: Texas Peach & Blueberry Crisp

• Appetizer: Prosciutto-Wrapped Asparagus Speared with Goat Cheese
• Salad: Roasted Beet & Goat Cheese Arugula Salad
• Protein 1: Red Wine-Braised Beef Short Ribs
• Protein 2: Cider-Braised Pork Chops with Caramelized Apples & Onions
• Vegetarian Option: Braised Cannellini Bean & Tuscan Kale Stew
• Side 1: Olive Oil & Garlic Mashed Yukon Potatoes
• Side 2: Seared Shaved Brussels Sprouts
• Bread: Classic Soft Parker House Rolls
• Dessert: Poached Pears in Texas Hill Country Red Wine

• Appetizer: Tempura Quail Lollipop
• Salad: Cinnamon-Sumac Spiced Cabbage & Apple Slaw
• Protein 1: Slow-Roasted Leg of Lamb with Garlic, Rosemary & Lemon
• Protein 2: Classic Duck Confit with Caramelized Shallots & Thyme Jus
• Vegetarian Option: Crispy Pan-Seared Tofu in White Wine Cream Sauce with Leeks
• Side 1: Spiced Roasted Yam Medallions with Maple Butter
• Side 2: Roasted Golden Beets with Goat Cheese & Pistachios
• Side 3: Toasted Orzo Pasta with Sun-Dried Tomatoes & Basil
• Bread: GF Sourdough Rolls
• Dessert: Pumpkin Spice Bread Pudding with Salted Caramel Sauce

• Appetizer: Smoked Juniper Texas Wagyu Tataki
• Salad: Sesame-Gingered Napa & Shaved Apple Slaw
• Protein 1: Char Siu Glazed Pork Loin with Smoked Apple-Chili Crisp Compote
• Protein 2: Pecan-Wood Smoked Duck Breast with Texas Peach & Gochujang Reduction
• Vegetarian Option: Gochujang & Maple-Glazed Tempeh Steaks with Pickled Watermelon Radish
• Side 1: Blistered Shishito Peppers with Citrus-Ponzu & Sea Salt
• Side 2: Charred Garlic Green Beans with Toasted Sesame
• Side 3: Sweet Potato Mash with Miso & Brown Butter
• Bread: Steamed Lotus Leaf Bao Buns
• Dessert: Chai & Dark Chocolate Brownies

• Appetizer: Baked Brie with Spiced Apple-Cranberry Compote
• Salad: Lone Star Autumn Greens
• Protein 1: Texas Bourbon-Glazed Beef Tenderloin
• Protein 2: Pecan-Crusted Chicken Breast with Bourbon-Maple Drizzle
• Vegetarian Option: Pecan-Crusted Tofu Steaks with Maple-Bourbon Glaze
• Side 1: Maple & Nutmeg Roasted Winter Squash
• Side 2: Garlic Mashed Yukon Gold Potatoes
• Side 3: Roasted Brussels Sprouts with Bacon & Cranberries
• Bread: House Garlic & Herb Focaccia
• Dessert: Warm Texas Bourbon Pecan Pie

• Appetizer: Smoked Juniper Texas Wagyu Tataki
• Salad: Warm Bacon & Spinach Bistro Salad
• Protein 1: Cast-Iron Ribeye Steak with Roasted Garlic Butter & Chimichurri
• Protein 2: Slow-Roasted Rosemary, Sage & Garlic Chicken Thighs
• Vegetarian Option: Crispy Halloumi Steaks with Pomegranate-Mint Relish
• Side 1: Smoked Gouda & Roasted Poblano Macaroni and Cheese
• Side 2: Charred Garlic Green Beans
• Side 3: Lemon-Herb Roasted Fingerling Potatoes
• Bread: Sliced Sourdough
• Dessert: Flourless Chocolate Fudge Cake with Espresso Ganache

• Appetizer: Smoked Salmon Crostini
• Salad: Winter Citrus, Beet & Fennel Salad
• Protein 1: Pan-Seared Sea Bass with Fennel, Orange & Caper Relish
• Protein 2: Pecan-Crusted Trout with Maple-Brown Butter Sauce
• Vegetarian Option: Crispy Halloumi Steaks with Pomegranate-Mint Relish
• Side 1: Preserved Lemon & Fennel Risotto
• Side 2: Charred Broccolini with Toasted Garlic & Lemon-Parmesan Butter
• Bread: House Garlic & Herb Focaccia
• Dessert: Salted Caramel & Dark Chocolate Tart

• Appetizer: Chipotle-Maple Glazed Venison Skewers
• Salad: Harvest Shaved Brussels & Radicchio
• Protein 1: Venison Backstrap with Juniper Berry & Blueberry Reduction
• Protein 2: Pan-Roasted Duck Breast with Spiced Plum & Fig Reduction
• Vegetarian Option: Roasted Acorn Squash Stuffed with Quinoa, Cranberries & Pecans
• Side 1: Wild Rice Pilaf with Dried Cranberries & Toasted Walnuts
• Side 2: Cider-Braised Collard Greens
• Side 3: Maple Roasted Parsnip & Rutabaga
• Bread: Skillet Biscuits
• Dessert: Blackberry & Cranberry Galette

• Herb-Roasted Carved Turkey
• Traditional Bread & Sage Stuffing
• Creamy Yukon Gold Mashed Potatoes with Turkey Gravy
• Cranberry-Orange Relish
• Roasted Green Beans
• Warm Parker House dinner rolls with whipped honey butter
• Classic Pumpkin Pie with freshly Whipped Cream

• Slow-Roasted Turkey Breast with Pan Gravy
• Brown Sugar Glazed Ham
• Baked Macaroni & Cheese
• Pecan Crusted Sweet Potato Casserole
• Roasted Winter Root Vegetables
• House Honey Cornbread Muffins with Maple Butter
• Warm Spiced Apple Oat Crisp with Salted Caramel Sauce

• Herb & Citrus Roasted Turkey with Pan Gravy
• Texas Peach & Maple Glazed Ham
• Savory Sausage & Sweet Cornbread Stuffing
• Butter & Chive Yukon Gold Mashed Potatoes
• Hot Honey & Pecan Glazed Carrots
• Flaky Buttermilk Biscuits with Whipped Texas Honey Butter
• Warm Peach & Blackberry Cobbler with fresh Whipped Cream

• Whole Roasted Duck
• New Orleans style BBQ Shrimp
• Crawfish Cornbread Stuffing
• Roasted Okra and Tomatoes
• Sweet Potato Au Gratin
• Sweet Potato Rolls with Cajun Honey Butter
• Banana Foster Pudding

Sage & Thyme Chickpeas w/ Veggie Gravy

Thinly shaved Brussels sprouts and vibrant radicchio tossed with sweet dried cranberries and crunch, dressed in a sharp red wine vinaigrette.

Crisp chopped romaine paired with caramelized roasted butternut squash, black beans, and toasted pepitas, finished with a bright apple cider vinaigrette.

Tender autumn greens with crisp shaved apples, tart dried cranberries, and candied Texas pecans, tossed in a sweet maple-cider vinaigrette.

Baby spinach loaded with crispy bacon lardons, hard-boiled egg, and shaved red onion, served with a rich, warm bacon vinaigrette.

Hearty Tuscan kale and shaved Brussels sprouts layered with toasted hazelnuts and aged grated parmesan, dressed in a zesty lemon-shallot vinaigrette.

Peppery wild arugula tossed with sweet roasted beets, creamy goat cheese, candied walnuts, and a vibrant cranberry vinaigrette.

Lacinato kale and crisp autumn apples elevated with earthy shaved parsnips, lightly dressed in a fragrant lemon-basil vinaigrette.

Crunchy shredded cabbage and shaved apples tossed with toasted walnuts, coated in an aromatic cinnamon-sumac dressing.

Earthy beets paired with bright seasonal citrus, shaved bulb fennel, and red onion, accented with fresh mint and parsley.

Delicate butter lettuce topped with crisp apples, crunchy celery, toasted walnuts, and sweet grapes, lightly dressed in a garlic-lemon vinaigrette.

Crisp Napa cabbage, shaved red radishes, and sweet Hill Country apples tossed in a bright sesame-ginger-rice vinegar dressing.

Baby greens, crisp Hill Country apples, candied pecans, and cider vinaigrette.

Savory ground beef simmered with sweet caramelized onions in a rich, velvety sour cream and Dijon gravy.

Hand-rolled beef meatballs simmered low and slow in a warm, aromatic tomato ragu infused with cumin, coriander, cinnamon, and fresh Mediterranean herbs.

Grilled, seasoned minced beef skewers infused with garlic, paprika, and onion, served with a bright cucumber-yogurt sauce and grilled flatbread.

A comforting winter braise of rich beef chunks, carrots, and sweet & baby gold potatoes in a deeply seasoned beef broth.

Fork-tender beef chuck simmered with aromatics, red wine, and garden herbs.

Tender beef chuck simmered with fresh rosemary, garlic, and sweet onions, finished with a flavorful, natural pan reduction.

Tender beef sirloin crusted with dark-roasted Texas espresso and dark brown sugar, seared to medium and finished with a rich natural pan reduction.

Marinated skirt steak charred over open flames, carved against the grain and served with a smoky poblano cream and vibrant herb chimichurri.

Boneless beef short ribs braised low and slow in a rich Cabernet reduction with caramelized aromatics, served ultra-tender.

Cast-iron seared Texas strip steak sliced thin over a bed of blistered shishito peppers, dressed with a bright fusion of Texas herb chimichurri and citrus ponzu.

Center-cut tenderloin seared to perfection, topped with a melt of compound rosemary-garlic butter and a silky red wine reduction

Hand-cut, heavily marbled ribeye seared hot, finished with roasted garlic butter and a bright, herbaceous Texas chimichurri.

Whole roasted beef tenderloin sliced thin and glazed with a rich reduction of Texas bourbon, brown sugar, and cracked black pepper.

Texas Wagyu short rib glazed with a rich reduction of fermented black garlic, dark Texas bourbon, and hoisin, garnished with pickled red chilies and scallion ribbons.

Boneless chicken thighs marinated in extra virgin olive oil, garlic, lemon, and wild oregano.

Crispy-skinned chicken thighs roasted with a warm Chinese five-spice rub, glazed with local wildflower honey and dark soy, served with a squeeze of fresh lime juice.

Juicy roasted chicken seasoned with fragrant French herbs and served with a rich, savory thyme-infused pan gravy.

Gently spiced chicken thighs roasted with cinnamon, clove, and citrus.

Tender chicken thighs slow-roasted with garden-fresh sage, chopped rosemary, and roasted garlic cloves.

Mediterranean-inspired chicken thighs marinated in extra virgin olive oil, garlic, wild oregano, and fresh lemon juice.

Juicy chicken thighs roasted with a smoky-sweet rub of ground ancho chilies, local wildflower honey, cumin, and fresh lime juice.

Roasted chicken thighs brushed with a vibrant glaze of toasted guajillo chilies, fresh orange juice, Mexican oregano, and garlic.

Juicy chicken thighs roasted with a blend of fresh rosemary, thyme, cracked black pepper, and bright citrus zest.

Seared chicken thighs glazed in a bold sauce combining smoky chipotle chilies, dark Texas maple syrup, and lime.

Crispy-skinned chicken thighs smothered in sweet caramelized onions and tender braised leeks, finished in a white wine cream reduction.

Seared chicken thighs brushed with a sticky, sweet-and-savory reduction of Texas bourbon, local peach preserves, and cracked black pepper.

Braised bone-in chicken thighs cooked low and slow with sweet bell peppers, caramelized onions, garlic, and herbs in a rich plum tomato sauce.

Gently charred chicken breast skewers marinated in Greek yogurt, warm turmeric, cumin, and garlic, served with a bright herb sauce.

Pan-seared chicken breasts served in a rich garlic-parmesan cream sauce packed with sun- dried tomatoes, wilted baby spinach, and fresh basil.

Herb-marinated chicken breast crusted in toasted Texas pecans and baked golden brown, finished with a warm bourbon-maple glaze.

Juicy, herb-crusted roasted turkey breast hand-sliced and served with a traditional, velvety pan gravy

Whole quail, brushed with a sweet and spicy glaze of dark brown sugar, chipotle peppers, and lime.

Slow-cooked, crispy-skinned duck legs infused with garlic and herbs, served over a bed of sweet caramelized shallots and pan reduction.

Crispy-skin duck breast sliced thin and dressed with a rich, tangy sour cherry and port wine reduction.

Pan-seared duck breast paired with a warm, aromatic reduction of sweet plums, autumn figs, cinnamon, and red wine.

Crispy-skin duck breast smoked over pecan wood, sliced thin and draped with a spicy-sweet reduction of Hill Country peach preserves, Korean gochujang, and sesame

Melt-in-your-mouth pulled pork shoulder infused with bright Texas citrus, sweet oranges, and fresh garden rosemary.

Crispy, slow-simmered pork shoulder seasoned with citrus, garlic, and cumin, served with a vibrant roasted tomatiilo salsa.

Slow-roasted pork shoulder with local apple cider, brown sugar, and sweet onions.

Succulent pork shoulder slow-cooked in a balance of smoky ancho chili peppers and tart autumn cranberry sauce.

Herb-roasted pork loin sliced clean and served alongside a warm, spiced apple and cranberry fruit compote.

Roasted pork loin brushed with a rich, sticky reduction of dark Texas bourbon, brown sugar, and cracked black pepper.

Slow-cooked pulled pork tossed in a house-made barbecue sauce featuring local Hill Country peach preserves and Texas whiskey.

Melt-in-your-mouth pulled pork shoulder braised low and slow in white miso, dark Texas bourbon, ginger, and sweet onions, finished with toasted sesame seeds and fresh cilantro.

Seared pork loin rubbed with warm Cajun spices, sliced thin and finished with a rich, nutty toasted pecan compound butter.

Roasted pork loin brushed with a classic sweet red Char Siu glaze, paired with a warm compote of local apples and Texas-made chili crisp.

Thick-cut pork chops braised in local apple cider, topped with golden caramelized onions and tender sautéed apples.

Seared pork tenderloin coated in a smoky-sweet glaze of dark maple syrup, ground ancho chilies, and fresh lime juice.

Cross-cut pork shanks braised until falling off the bone in a robust red wine, crushed tomato, and winter herb sauce.

Tender white fish fillet baked with marinated artichoke hearts, sun-dried tomatoes, kalamata olives, and fresh oregano.

Jumbo Gulf shrimp skewers seasoned with Spanish smoked paprika, roasted garlic, and parsley, served with a lemon-herb butter.

Fresh trout coated in crunchy toasted Texas pecans, finished with a rich maple and browned butter drizzle.

Sautéed jumbo Gulf shrimp tossed in garlic-herb butter and served over crispy, golden-fried sharp cheddar grit cakes.

Gulf redfish seared with warm Cajun spices, smothered in a velvet roasted sweet corn and poblano pepper cream sauce.

Pan-seared Atlantic salmon coated in a bright citrus reduction infused with sweet basil leaves.

Pan-roasted salmon brushed with a sticky glaze of local Texas wildflower honey, fresh ginger, soy, and toasted sesame oil.

Wild Gulf redfish seared crisp and served over a velvety sauce infused with fragrant lemongrass, coconut milk, and fire-roasted poblano peppers.

Pan-roasted snapper fillets glazed with sweet red miso, Texas bourbon, and ginger, topped with crispy garlic flakes and pickled shallots.

Jumbo lump crab cakes pan-fried golden, served alongside a bright, tangy lemon and fresh dill remoulade.

Flaky sea bass topped with a crisp, refreshing relish of shaved fennel, winter citrus segments, and briny capers.

Artisanal wild boar sausages grilled and smothered in caramelized sweet peppers and onions.

Ground Wild Boar slow simmered in our house Bolognese sauce. Served over fresh made Pappardelle with Lemon ricotta and fennel fronds.

Rich wild boar shoulder braised until fork-tender, dressed with a smoky-sweet sauce of dried ancho chilies and tart autumn cranberries.

Tender, spice-rubbed wild boar shoulder braised low and slow with citrus and Mexican oregano, seared crispy before serving.

Coarsely ground venison simmered low and slow with dark chili spices, tomatoes, and beans, topped with fire-roasted poblano peppers.

Rich Hill Country wild boar shoulder braised tender and finished with a traditional Chinese barbecue glaze made with sweet Texas wildflower honey, fresh ginger, garlic, and five-spice powder.

Tender, sliced leg of lamb roasted with fresh garlic, fragrant rosemary, and a squeeze of bright lemon juice.

Grilled venison sirloin skewers glazed with a balance of dark Texas maple syrup, smoky chipotle peppers, and fresh lime juice.

Thinly shaved Axis venison sirloin marinated in soy, dark brown sugar, sesame oil, and Asian pear, grilled hot over open flame and finished with crisp scallion ribbons and toasted sesame seeds.

Roast rack of lamb coated in garlic and winter herbs, served with a tangy-sweet pomegranate glaze and fresh mint.

Lean, pan-seared venison tenderloin paired with a dark, rich blackberry and red wine reduction sauce.

Pan-seared venison backstrap medallions paired with a deeply fragrant reduction of crushed juniper berries, fresh blueberries, and port wine.

Creamy white beans and hearty Lacinato kale simmered low and slow in a rich, herb- infused tomato broth.

Roasted squash, sweet potatoes, and chickpeas simmered in a warm, fragrant coconut-curry broth with fresh ginger and cilantro.

Slow-cooked stew of chickpeas, carrots, zucchini, dried apricots, and warm baking spices, served over fluffy herb couscous.

Thick-cut, pan-seared organic tofu coated in crunchy Texas pecans, finished with a warm maple and dark bourbon glaze.

Hearty three-bean chili with roasted poblano peppers, sweet corn, and dark chili spices, served over smooth, buttered cheddar polenta.

Pressed organic tofu seared golden brown, smothered in sweet caramelized onions, braised leeks, and a silky white wine cream sauce.

Roasted sweet potato and black bean filling rolled in corn tortillas, smothered in a deep, aromatic guajillo chili sauce and melted cheese.

Warm, nutty farro tossed with roasted parsnip, carrots, and beets, topped with crumbled Texas goat cheese and a maple-cider vinaigrette.

Thick-cut organic tofu seared hot, coated in a sticky glaze of Szechuan peppercorns, smoky ancho chili, and tamari, topped with crunchy toasted pepitas.

Pan-seared tempeh glazed with a blend of dark maple syrup, Korean chili paste, and lime juice, paired with crisp, tangy pickled radishes.

Layers of fresh pasta, roasted butternut squash puree, creamy goat cheese, wilted baby spinach, and a velvety sage-bechamel sauce.

Tender roasted acorn squash halves filled with fluffy tri-color quinoa, tart dried cranberries, toasted pecans, and fresh herbs.

Thick-cut, pan-seared halloumi cheese topped with a bright winter relish of pomegranate seeds, cucumber, fresh mint, and extra virgin olive oil.

Tender winter squash cubes roasted with a drizzle of pure maple syrup, warm nutmeg, and a touch of brown sugar.

Fresh green beans blistered over high heat, tossed with fragrant sautéed garlic, sea salt, and extra virgin olive oil.

Jewel sweet potato cubes roasted golden brown, seasoned with a warm balance of aromatic cumin and sweet cinnamon.

Fresh collard greens simmered low and slow in a rich, tangy broth of local apple cider, garlic, and sweet onions.

Cauliflower florets roasted crispy, tossed with fresh lemon juice, garlic, and freshly grated parmesan cheese.

Sweet corn kernels sautéed with fire-roasted poblano peppers, sweet bell peppers, red onions, and fresh cilantro.

Fresh green beans blistered over high heat, tossed with fragrant garlic, sesame oil, tamari, and toasted white sesame seeds.

Finely shaved Brussels sprouts pan-seared hot until caramelized, finished with garlic, lemon, and extra virgin olive oil.

Flaky spaghetti squash strands roasted with extra virgin olive oil, minced garlic, fresh oregano, and freshly grated parmesan.

Tender whole baby turnips and watermelon radishes pan-roasted and glazed in local honey, fresh ginger, and brown butter.

Pan-charred shishito peppers finished with a squeeze of fresh citrus, sea salt, and a drizzle of house-made ponzu.

Crispy-roasted Brussels sprouts tossed with smoky bacon lardons and finished with a sweet and tangy apple cider reduction.

Pan-charred tender broccolini sautéed with slivered garlic, finished with a squeeze of fresh lemon juice and shaved parmesan cheese.

Pan-charred broccolini stems finished with a pinch of spicy red pepper flakes and freshly grated Pecorino Romano cheese.

Crispy-roasted Brussels sprouts tossed with smoky bacon lardons and sweet, tart dried cranberries.

Tender roasted golden beet wedges tossed with extra virgin olive oil, crumbled Texas goat cheese, and crushed green pistachios.

Caramelized cauliflower florets baked under a rich, bubbling sauce of aged Gruyère, sharp white cheddar, and garlic breadcrumbs.

Crispy-skinned fingerling potatoes roasted golden with fresh thyme, rosemary, garlic, and a squeeze of bright lemon juice.

Smooth Yukon Gold potatoes whipped rich and velvety with roasted garlic, butter, and cream.

Rustic Yukon Gold potatoes whipped smooth with fragrant garlic-infused olive oil, sea salt, and cracked black pepper.

Coarsely ground Texas corn grits simmered with heavy cream, sharp white cheddar, and diced fresh jalapeños.

Roasted jewel sweet potatoes whipped smooth with nutty browned butter, pure maple syrup, and a touch of fresh sage.

Thick rounds of roasted yams seasoned with warm cinnamon and nutmeg, topped with melted maple-compound butter.

A hearty seasonal blend of root vegetables roasted with minced garlic, wild Greek oregano, and extra virgin olive oil.

Sweet parsnips and earthy rutabagas roasted until golden, glazed with dark maple syrup and a hint of sea salt.

Whipped Texas sweet potatoes infused with white miso paste, nutty browned butter, and a touch of maple syrup.

Fluffy, herb-infused couscous folded with tart dried cranberries, toasted sliced almonds, and fresh parsley.

A nutty blend of wild and long-grain rice simmered in herb broth, tossed with tart dried cranberries and crunchy toasted walnuts.

A rich winter casserole of wild rice, toasted Texas pecans, celery, sweet onions, and dried cranberries baked in savory herb broth.

Rice-shaped orzo pasta toasted golden brown, tossed with olive oil, sun-dried tomatoes, roasted garlic, and chopped fresh basil.

Light and fluffy Mediterranean couscous cooked with rich vegetable broth, garlic, extra virgin olive oil, and golden toasted pine nuts.

Creamy white cannellini beans cooked low and slow with extra virgin olive oil, garlic, fresh rosemary, and a hint of crushed tomato.

Arborio rice slow-cooked to a rich, creamy finish with sweet shaved fennel, white wine, and a bright kick of preserved lemon.

Elbow pasta baked in a velvety cheese sauce featuring smoked gouda, sharp cheddar, and diced fire-roasted poblano peppers.

A rustic, free-form pastry crust filled with sweet blackberries and tart autumn cranberries, served with freshly whipped cream.

Warm apples baked with aromatic cinnamon and agave syrup, served with freshly whipped cream and house vanilla-agave granola.

Individual tartlets filled with spiced roasted sweet potato custard, topped with toasted marshmallow meringue and candied pecans.

Moist, dark gingerbread cake scented with fresh ginger, cloves, and nutmeg, finished with a warm molasses glaze.

Hand-rolled dark chocolate ganache truffles dusted with cocoa powder and a warm hint of smoky ancho chili spice.

Rich, crumbly butter shortbread infused with sweet toasted coconut, topped with a crisp citrus glaze and fine lime zest.

Crisp shortbread crust filled with bright lemon curd, lightly infused with garden rosemary.

Sweet Hill Country peaches and wild blueberries baked under a crunchy oat, brown sugar, and toasted pecan crumble.

Crispy, golden churros dusted with cinnamon sugar, served with warm Mexican dark chocolate and goat's milk caramel sauce.

Silky dark chocolate mousse spiked with a subtle hint of smoky chipotle, topped with candied pecans and fresh whipped cream.

Whole Bosc pears gently poached in a warm spiced red wine reduction, served with a dollop of sweetened vanilla bean ricotta.

Rich, moist dark chocolate cake made with extra virgin olive oil, served alongside fresh winter orange segments and sweet mascarpone.

Custard-soaked croissant baked with warm pumpkin spices, finished with a rich drizzle of salted caramel sauce.

Dense, decadent flourless chocolate cake glazed with a smooth dark espresso ganache and sprinkled with sea salt flakes.

A buttery tart shell layered with smooth, house-made salted caramel and topped with a glossy dark chocolate ganache.

Rich, fudgy brownies infused with dark chocolate, cinnamon, and a touch of cayenne, dusted with powdered sugar.

Dense, fudgy 70% dark chocolate brownies infused with aromatic chai spices (cardamom, clove, cinnamon, and ginger), topped with a crackled dark chocolate crust and sea salt.

Crispy baked pita chips seasoned with sea salt and garden herbs, served alongside smooth hummus topped with roasted garlic oil.

Crisp celery sticks stuffed with house-made sharp cheddar and pimento cheese, dusted with smoked paprika and cracked black pepper.

Pan-roasted eggplant cooked low and slow with sweet tomatoes, capers, and olives, served warm over toasted artisan sourdough crostini.

Golden, herb-brushed crostini topped with sweet blistered cherry tomatoes, kalamata olives, garlic, and fresh basil tapenade.

Silky roasted butternut squash and orchard apple soup served in shooter glasses, topped with crunchy toasted pumpkin seeds and a swirl of spiced cream.

Flaky, golden pastry pockets filled with spiced roasted sweet potatoes, black beans, and melted jack cheese, served with cilantro-lime crema.

Creamy local goat cheese rolled in toasted Texas pecans, dried cranberries, and fresh rosemary, served with artisan crackers.

Crispy, house-made corn tortilla chips paired with warm fire-roasted salsa and fresh, citrus- infused avocado guacamole.

Creamy French brie baked golden and bubbling, topped with a warm spiced apple and cranberry fruit compote, served with toasted baguette slices.

Thinly sliced cold-smoked Atlantic salmon set over whipped dill cream cheese, topped with briny capers and pickled red onion on crisp crostini.

Hand-rolled beef and pork meatballs tossed in a sticky reduction of dark Texas bourbon, brown sugar, and cracked black pepper.

Grilled asparagus spears brushed with Texas goat cheese and wrapped in thin, crispy Italian prosciutto.

Grilled venison sirloin skewers glazed with a balance of dark Texas maple syrup, smoky chipotle peppers, and fresh lime juice.

Crispy pork belly, smoked peach-hoisin glaze, pickled cucumber, toasted sesame, micro shiso, lotus leaf bao.

Pan-seared jumbo lump crab cakes served as bite-sized appetizers with a bright lemon and fresh dill remoulade.

Rice flour tempura Texas quail drumette, sweet ginger & bourbon teriyaki glaze, toasted sesame seeds, scallion curls.

Warm shredded duck rillette, Thai yellow curry, coconut milk, and local wildflower honey reduction, June’s Joy goat cheese, beet chip, Thai basil, crushed toasted peanuts.

Thinly sliced wild Texas snapper, coconut-chili crisp vinaigrette, compressed Texas watermelon, pickled shallot, heirloom blue corn crisp.

Flash-seared Texas Wagyu crusted in smoked juniper berries and cracked black pepper, prickly pear ponzu, charred jalapeño oil, shaved radish, puffed sorghum, cilantro microgreens.

• Roasted Poblano & Goat Cheese Frittata
• Hill Country Peach & Bourbon Glazed Thick-Cut Bacon
• Winter Citrus & Berry Fruit Salad
• Everything & Cheddar Skillet Biscuits with Honey-Herb Butter

• Pumpkin Pie Cinnamon Rolls
• Hill Country Peach & Bourbon Glazed Thick-Cut Bacon
• Cinnamon & Cumin-Roasted Sweet Potatoes
• Greek Yogurt & Agave-Vanilla Granola Parfait Glasses

• Smoked Pecan Cinnamon Rolls
• Chipotle-Maple Chicken & Waffle Skewers
• Wild Boar Sausage & Caramelized Apple Hash OR Pecan-Crusted Brioche French Toast
• Cinnamon & Cumin-Roasted Sweet Potatoes
• Everything & Cheddar Skillet Biscuits with Honey-Herb Butter

One selection required: Wild Boar Sausage & Caramelized Apple Hash or Pecan-Crusted Brioche French Toast

• Texas Wagyu Steak & Eggs Benedict
• Roasted Acorn Squash Stuffed with Quinoa, Cranberries & Pecans
• Lemon-Herb Roasted Fingerling Potatoes
• Lone Star Autumn Greens with Maple-Cider Vinaigrette
• Blueberry & Texas Wildflower Honey Dutch Baby

• Smoked Salmon & Everything Spice Crostini Platter
• Green Chili & Chorizo Shakshuka with Cotija
• Smoked Pecan Cinnamon Rolls
• Smoked Gouda & Jalapeño Stone-Ground Grits Bar
• Winter Citrus & Berry Fruit Salad
• Everything & Cheddar Skillet Biscuits with Honey-Herb Butter

Slow-braised Wagyu sirloin over toasted corn muffins, topped with poached eggs, smoked poblano hollandaise, and scallion curls.

Double-thick slab bacon roasted and glazed with local peach preserves, dark Texas bourbon, and cracked black pepper.

Artisanal wild boar sausage, roasted fingerling potatoes, sweet onions, and caramelized autumn apples topped with fresh sage.

Cold-smoked Atlantic salmon set over whipped dill chive cream cheese, pickled red onion, and capers on everything-bagel crostini.

Fire-roasted poblano peppers, sweet corn, and local Texas goat cheese baked into a fluffy pasture-raised egg frittata.

Crispy buttermilk-fried chicken bites paired with mini liege waffles, drizzled with dark chipotle-maple glaze.

Smoked Jalapeno and Cheddar Sausage, fluffy scrambled eggs, and oaxaca cheese wrapped in warm heirloom corn tortillas with fire-roasted salsa.

Farm-fresh eggs poached in a spicy tomatillo, charred poblano, and crumbled Mexican chorizo ragu, topped with cotija and warm pita.

Thick-cut brioche soaked in cinnamon-vanilla custard, crusted with toasted Texas pecans, served with warm maple butter.

Puffy oven-baked pancake folded with wild blueberries, finished with local wildflower honey, fresh lemon zest, and powdered sugar.

Individual rustic pastry bites filled with warm autumn apples and tart cranberries, topped with vanilla-bean whipped mascarpone.

Flaky buttermilk skillet biscuits baked with sharp cheddar and everything bagel spice, served with whipped honey-herb butter.

Blood oranges, grapefruit segments, Bosc pears, and blueberries tossed with fresh mint, and an agave-lime drizzle.

Warm, pillowy brioche rolls filled with pumpkin puree and aromatic autumn spices, smothered in rich cream cheese icing.

Hand-rolled cinnamon rolls topped with smoked pecans and a buttery brown sugar glaze.

Creamy Texas corn grits infused with smoked gouda, served with crisp bacon lardons, charred scallions, and pickled jalapeños.

Steel-cut oats simmered in oat milk with pumpkin spice, topped with warm roasted apples, toasted pepitas, and brown sugar.

Creamy Greek yogurt layered with house-made vanilla-agave granola, fresh blackberries, and a drizzle of local wildflower honey.