830-997-5458
Plated Lunches and Dinners
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Click on the name for the complete menu.
Mixed endive salad with roasted peppers, pinenuts, kalamata olives and lemon vinaigrette
Pecan encrusted snapper filet in roasted red pepper sauce Rice O’Brien Seasonal fresh vegetables
Chocolate mint mousse torte
Poached Chilean sea bass on pool of red curry coconut broth Ginger rice timbale Vegetable stir fry
Lemongrass flan with ginger sugar syrup
Salad greens with avocado, tomato and red onion With lime vinaigrette
Sautéed shrimp Parmesan with bell peppers Bed of steamed rice Seasonal vegetables
Bourbon pecan decadence
Spinach salad with red onion, cherry tomatoes and hard cooked egg tossed with warm bacon vinaigrette
Dijon herb lamb chops with Rosemary mint au jus Parmesan polenta Braised cabbage and greens
Pear almond tart
Tossed baby greens with mandarin oranges and sliced toasted almonds
Crab and spinach chicken roulade with yellow tomato sauce Lentil timbale and grilled vegetables
Zesty lemon tart
Mixed salad greens with cherry tomatoes and cucumbers
Sliced peppered tenderloin with chasseur sauce Pesto mashed potatoes Roasted corn and zucchini ragout
New York style cheesecake with choice of sauce
Baby field greens with Gorgonzola, candied pecans and raspberry vinaigrette
Seared lollipop pork chop with sea scallops in soubise sauce Sweet potatoes duchess and seasonal vegetables
Apple dumpling in pool of caramel crème anglaise
Hard cooked egg and warm bacon vinaigrette
Blackened carpetbagger steak with creamy tarragon sauce Jambalaya spiced rice and Manqué choux with okra
Bourbon pecan pie
Mixed greens with feta cheese, tomatoes and black olives Tossed in basil vinaigrette
Seared veal medallions in wild mushroom sauce Creamy Parmesan risotto Italian style green beans
Raspberry tiramisu
Iceberg salad Louis with 1000 island dressing
10 oz. Smoked prime rib with ancho pepper au jus Potatoes dauphinoise Green bean amandine
Bread pudding with
bourbon hard sauce
Chicken breast in cumin crust with roasted corn sauce, Green chile rice and vegetable
Coffee flan
Fresh fruit salad sprinkled with toasted coconut and pecans
BBQ plate with brisket, sausage and chicken zesty chipotle BBQ sauce, pinto beans, potato salad and cole slaw served with pickles, jalapenos, onions and corn bread
Peach cobbler
Fresh garden salad with cucumbers, red onion and tomatoes
Grilled 8 oz. N.Y. strip steak topped with sautéed mushrooms and onions and paired with spatzle and vegetables
Apple tart
Golden brown seafood cakes on a bed of mixed greens with candied pecans, roasted peppers and drizzled with cilantro lime aioli
Strawberry shortcake
Spicy jambalaya topped with blackened snapper and garnished with fresh tomato relish
Crème brulee
Tossed Italian greens with roasted peppers, olives, feta cheese and red onion in balsamic vinaigrette
Linguini pomadoro with fresh tomato sauce with fresh herbs topped with spicy Italian sausage
Raspberry tiramiso
My Own Chef |
