BANQUET DINNER MENUS
for large Groups
bread and butter are available upon request for $2 per person.
We also offer non-meat or vegetarian options.
ⓖ= gluten free, there is gluten present in our kitchen, please advise if you have a severe allergy
You are not limited to these menus. If you want to modify an item, we’ll coordinate with you and adjust pricing as needed.
The prices below do not include beverages, sales tax (8.25%) or a 20% service fee.
MENU ONE
$56 per person
salad
LEAFY GREEN SALAD ⓖ
with balsamic dressing, candied texas pecans and feta
entrée choices
GRILLED SIX OUNCE 44 FARMS BEEF TENDERLOIN FILET
creamy southern style butterbean mash, giant vinaigrette marinated heirloom tomato slice ⓖ
PAN-ROASTED CHICKEN BREAST ⓖ
artichoke, mushroom, capers and lemon with buttery mashed potatoes
PAN SEARED RED SNAPPER ⓖ (subject to availability)
mustard dressed asparagus tip, lump blue crab and shaved brussels slaw,
creole remoulade, fried oyster topper
dessert
a choice of two desserts from our seasonal banquet dessert menu
MENU TWO
$61 per person
first course choices
SMOKED DUCK and ANDOUILLE SAUSAGE GUMBO
with wild rice pilaf
LEAFY GREEN SALAD ⓖ
with balsamic dressing, candied texas pecans and feta
entrée choices
GRILLED SIX OUNCE 44 FARMS BEEF TENDERLOIN FILET
creamy southern style butterbean mash, giant vinaigrette marinated heirloom tomato slice ⓖ
PAN-ROASTED CHICKEN BREAST ⓖ
artichoke, mushroom, capers and lemon with buttery mashed potatoes
PAN SEARED RED SNAPPER ⓖ (subject to availability)
mustard dressed asparagus tip, lump blue crab and shaved brussels slaw,
creole remoulade, fried oyster topper
WILD GAME MIXED GRILL
chile rubbed venison and elk, texas quail and wild boar chop with buttery mashed potatoes, asparagus and mostarda ⓖ
dessert
a choice of two desserts from our seasonal banquet dessert menu
MENU THREE
SEASONAL FAVORITES
$79 per person
first course choices
SMOKED DUCK and ANDOUILLE SAUSAGE GUMBO
with wild rice pilaf
PETITE LOBSTER and AVOCADO WEDGE SALAD ⓖ
with bacon and jewel tomatoes on little gem lettuce with buttermilk herb dressing
TASTE OF THE WILD
a smaller trio tasting of wild game
entrée choices
GRILLED SIX OUNCE BISON (or beef) TENDERLOIN FILET
creamy southern style butterbean mash, giant vinaigrette marinated heirloom tomato slice ⓖ
PAN SEARED RED SNAPPER ⓖ
mustard dressed asparagus tip, lump blue crab and shaved brussels slaw,
creole remoulade, fried oyster topper
SOUTH TEXAS NILGAI ANTELOPE
smoked whole grain mustard glace, jalapeno and bacon studded cheddar grits, roasted brussels sprouts with garlic and calabrian chilis
dessert
a choice of two desserts from our seasonal banquet dessert menu