Buffet

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One

  • Brazos Valley Brie + Green Mango Chutney, Herb Oil Toasts
  • Butter Lettuce, House Cured Lardons, Fines Herbes,
  • Grapefruit, Brioche, White Wine Vinaigrette + Sieved Egg
  • Pan-Roasted True Cod Filets, Herbed Celeriac Relish + Cider Beurre Blanc
  • Herbed Beef Tenderloin + Tempranillo Onion Confit
  • Yukon Gold & Potato Tarts, Braised Leeks + Greens Creek Gruyere
  • Roasted Baby Spring Vegetables, Grained Mustard drizzle
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Two

  • Toasts + Toppings
  • White Bean, Fennel, Citrus | Red Olive | Peperonata
  • Heirloom Tomatoes, Baby Arugula, Fresh Mozzarella, White Balsamic-Basil Vinaigrette
  • Thyme + Pepper Beef Tenderloin, Horseradish-Leek Crema
  • Herb-brined Chicken, Roasted Garlic-Herb Oil
  • Spring Vegetable Salad, Shaved Parmesan, Grilled Green Onion Vinaigrette
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Three

  • Mt. Tam Triple Cream, Griotte Cherries | Veldhuizen Paragon, Sauternes Grapes | Deep Ellum Blue, Honey Pears
  • Toasts + Crackers
  • Baby Arugula, Roast Beets, Pickled Onion, Cucmber,
  • Local Chevre, Citrus Vinaigrette
  • Thyme-crusted Baby Lamb Chops, Tarragon Creme Fraiche
  • Toasted Pearl Cous Cous, Peas, Preserved Lemon, Parsley
  • Grilled Farm to Market Vegetables