| Home | About Us | Menus | Our Granny | Testify | Gallery |
|
|
    |
Dinner Menu SelectionsBuffet Service or Plated Dinners AvailableAppetizer SelectionsLarge Gulf Shrimp Displaywith Fresh Cocktail Sauce, Lemons and Limes> Corporate Logo Ice Sculpture Available Large Lump Blue Crab Cakes with Imo's South Texas Caper Remoulade Sauce Norwegian Smoked Salmon with Traditional Garnitures Crispy Fried Oyster Nachos with Pico de Gallo and Avocado Cream Pan Seared Sea Scallops with Texas Basil Pesto and Red Pomegranate Jalepeno Corn Cakes and Grilled Gulf Shrimp Napoleon with Spicy Tomato Buerre Blanc Large Lump Blue Crab over Grilled Portobello Mushrooms with Cayenne Citrus Hollandaise Glaze Pan Crisp Bacon Wrapped Tiger Shrimp with Authentic Sweet and Sour Smoked Shrimp and Lump Crab Tamales White Butter Sauce with Tomato and Fresh Cilantro Shaved Black Pepper Prime Beef Tenderloin Brushetta with Red Pepper Oil and Chives Hand Cut Grilled Portobello Mushroom Ravioli with Gorgonzola Cream *Please see Reception Selections for more hors d oeuvres. Salad SelectionsSignature Southwestern SaladFancy Field Greens with Julienne Tomatoes, Jicama, Carrots, Grilled Corn, Cotija Cheese, Chili Garlic Croutons, and Fresh Lime Vinaigrette Southwestern Caesar Salad with Toasted Goat Cheese Crouton Fresh Texas Mozzarella, Basil and Roma Tomato Salad with Capers, Virgin Olive Oil and Rice Wine Vinegar The "Wedge" with Smoked Bacon, Tomatoes, Crumbled Bleu Cheese and the Bluest of Bleu Cheese Dressings Fresh Baby Spinach with Smoked Quail with Bacon, Tomato , Caramelized Red Onion Ginger Honey Cilantro Dressing Tejano Brothers "Black Tie" Dinner SelectionsGrilled French Petite Lamb Chopswith Classical Lamb Jus Cabernet Wine Sauce and Raspberry Mint Jelly Grilled Veal Chop Stuffed with Fontina Cheese and Prociutto with Port Wine Sauce Classical Tournedos Rossini with Black Truffle Pate Brandy and Madeira Wine Sauce Eight, Ten and Twelve Ounce Center Cut Angus Filet Mignon with Classical Cabernet Sauce and Béarnaise Whole Roasted Angus Rib Eye Roast "King Cut" with Au Jus and Horseradish Cream Minimum 35 Guests Steak Au Poivre Pepper Crusted Twelve Ounce N.Y. Strip Pan Dripping Brandy Cream Sauce Smoked Lobster Tacos with Classical Saffron Cream Gulf Shrimp, Spinach and Goat Cheese Stuffed Pork Tenderloin with Classical Saffron Cream and Au Jus Demi Glace Grilled Atlantic Salmon Filets with Maitre d' Butter Pan Seared Pistachio Crusted Chilean Sea Bass with Shallot Buerre Blanc Australian Lobster Tails and Black Angus Filet Mignon with Maitre d Butter and Cabernet Wine Sauce Butterfly Grilled Tiger Shrimp and Angus Filet Tournedos with Classical Lime Butter Sauce Sashimi Grade Black Pepper Seared Rare Ahi Tuna with Thai Chili Teriyaki and Fresh Ginger Glaze Crisp Muscovy Duck Breast with Red Pepper Orange Glaze Herb Crusted Alaskan Halibut with Shallot Butter Cream Prociutto and Provolone Cheese Stuffed Chicken Breast with Traditional Brandy Cream Sauce Desserts"Remember the Classics"Bananas Foster Flambé with 151 Bacardi Served Over Vanilla Bean Ice Cream Classic Crepe Suzettes with Gran Marnier Cherries Jubilee with Kirschwasser Served Over Vanilla Bean Ice Cream Strawberries Romanoff with Fresh Whipped Cream and Brandy Traditional Baked Alaska with Chocolate Ganache Sauce |
|