Chef Denise Gabrielle

Pozole Verde Shredded chicken and hominy served in a roasted tomatillo and jalapeno broth and garnished With cilantro, cabbage, onion and Mexican oregano

Roasted Parsnip and Pear Soup Roasted parsnips and pears simmered with aromatics and pureed until creamy. Topped with roasted pears and savory granola (garnish contains nuts)

Pear and Gorgonzola Flatbread Flatbread topped with creamy bechamel sauce, gorgonzola cheese, Mozzarella, pears and toasted walnuts. Finished with a balsamic reduction

Mushroom Quiche Roasted mushrooms and caramelized onions, baked in a parmesan custard with gruyere and topped with fresh herbs. Served with an arugula salad

Kale Caesar Salad Kale tossed in a lemony Caesar salad dressing and finished with polenta croutons and toasted parmesan

Celery and Apple Salad Shaved celery, shaved celery root, apples and arugula tossed in an apple cider vinaigrette and topped with toasted walnuts and crumbled gorgonzola

Root Vegetable Gratin Fall root vegetables sliced thinly and layered with creamy bechamel and topped with parmesan and toasted bread crumbs. Served with an arugula salad

Pork Medallion topped with gruyere cheese, caramelized onions, seared mushrooms and garlic aioli , Served withMashed Sweet Potatoes & Roasted fall vegetables including parsnips, butternut squash, celery root, sweet potatoes and fennel with kale tossed in herb butter

Marinated grilled chicken topped with an apple and fennel slaw, and yogurt remoulade , Roasted fall vegetables including parsnips, butternut squash, celery root, sweet potatoes and fennel with kale tossed in herb butter and fresh herbs

Maple Glazed Salmon Atlantic Salmon pan seared with maple and mustard glaze, served with warm wild rice, butternut squash and kale salad

Smothered Oxtails and Collard Greens Oxtails braised with aromatics and served with stewed collard greens and mashed sweet potatoes and topped with crispy fried collard greens

Chicken Marsala Chicken breast pan roasted and topped with a mushroom and marsala sauce. Served with parmesan polenta and fresh herbs

Pumpkin Mousse Creamy pumpkin mousse topped with maple scented whipped cream and brown butter cookie crumble

French Apple Cake Apple and rum cake topped with maple scented whipped cream and brown butter cookie crumble

Thai Melon Salad (gluten free, contains nuts) Cantaloupe and honey dew melons with shaved shallots, cucumber, pickled fresno chilis, lime ginger vinaigrette, mint, cilantro and crushed peanuts

Peach and Honey Ricotta Toast Sourdough bread toasted, spread with whipped ricotta and topped with grilled peaches, honey, blueberries and basil

Stuffed Poblano Peppers Poblano peppers roasted and filled with a mixture of rice, black beans, zucchini and squash, and plated with salsa roja, lime crema, queso fresco and cilantro

Summer Harvest Fattoush (gluten free) Roasted eggplant, zucchini, squash, bell peppers, red onions and tomatoes tossed in a lemon tahini dressing with arugula, fried pita chips, crumbled feta cheese, fresh herbs

Elote Soup Roasted corn simmered with aromatics and topped with roasted corn, elote sauce, queso fresco, chili powder and cilantro

Grilled Tuna Ahi Tuna marinated and grilled rare, served with eggplant caponata, arugula and a grilled lemon

BBQ Chicken Chicken thighs marinated, grilled and slathered in a rich barbecue sauce. Served with garden succotash and corn bread

Carne Asada Skirt steak marinated in lime and cumin, grilled to medium rare and served with black beans, elote salad, pico de gallo and corn tortillas

Eggplant Parmesan Sandwich Japanese eggplant roasted and layered with marinara sauce and Italian cheeses Served with an arugula salad

Grilled Chicken Sandwich Chicken breast marinated and grilled, topped with pepper jelly, bacon, white cheddar, arugula and garlic aioli

Peanut Butter Mousse Cream cheese and peanut butter mousse topped with chocolate ganache and finished with flaky salt and crushed peanuts

Fresh peaches, fresh thyme and honey baked in a puff pastry crust and topped with whipped creme fraiche

Toasted sourdough bread with green garlic butter, avocado, shaved watermelon radishes, spring greens and fresh herbs

Chilaquiles ~ crispy fried corn tortillas, tossed in a red chili sauce with grilled chicken thighs, lime crema , avocado, cilantro and queso fresco

Gem Romaine Salad with asparagus, snap peas, watermelon radishes, spring onions, with fresh herbs & green goddess dressing

Grilled Feta cheese on top of arugula with snap peas & fava beans, artichokes, mint, ciabatta croutons & lemon vinaigrette

Carrot Ginger soup (can be served hot or Cold ~yummy) topped with Cherry Gremolata and crispy shallots

Pan seared Coho Salmon on top of spring vegetables cooked in white wine & butter, finished with fresh herbs and crispy shallots

Al Pastor Chicken~ Marinated Thigh in achiotes and pineapple , grilled, and topped with pineapple salsa, cilantro & lime Nappa slaw, served with cilantro lime rice and roasted chili sauce ( not too sweet not too spicy ~ just right)

Cauliflower steak ! marinated caramelized cauliflower on the grill with pickles spring vegetables to include golden beets & spring carrots, with a green goddess dressing

Grilled Flank Beef Stir-fry in a soy and sesame sauce with spring onions, and fresh grilled pineapple and Texas fried rice or crispy garlic chili potatoes

Texas humming bird style carrot cake ~carrot, pineapple & brown sugar petite cake with cream cheese frosting & toasted pecans

Texas style Strawberry cheesecake ~ served in a mason jar ~ whipped vanilla cream cheesecake filling with macerated strawberries and a cookie crust

Baby salad greens sweet sun dried cranberries and crumbled goats cheese Served with a honey vinaigrette

Roasted ratatouille– over polenta

Fall Harvest Quiche Bites with Sweet Potato Crust

Teriyaki Grilled Tofu Medallion accompanied with Grilled Zucchini Ribbons & Julienne Apples and Napa Cabbage

Kale & quinoa stuffed portobello with roasted sweet potatoes and tempeh

Vegetarian Version~ Espresso Encrusted Roasted Portabella, Brown Sugar Glazed Butternut Squash with Roasted French Green Beans and a Lemon Butter Sauce

Roasted Portabella over Risotto, topped with cherry tomatoes and spiced chickpeas, spinach crisps and lemon garlic herb sauce

Apple Almond Tart in a Pate Sucre Shell

TEXAS TRIFLE Layered White Sponge Cake with Orange Vanilla Bavarian Cream, Chantilly & Fresh Berries & Candied Pecans

Mini Chicken Taco and cheese quesadilla Bites

Fried Mac ‘n Cheese bites with Three Cheeses

Angel Hair Pasta with petite meatballs, duo of a Pesto cream, and a light red sauce

American Beef Burger Sliders, with traditional fixings: Lettuce, tomato, pickles, onions grilled & fresh red Cheddar or Swiss Cheese Mayo-Ketchup-Mustard~Yellow & Grainy

Chicken Katsu Panko breadcrumb crusted chicken breast sliders, honey ginger-soy glaze, chili aioli, crisp slaw with toasted brioche bun. Served with sweet chili wonton crisps

Strawberries & Cheesecake in a Sponge Cake Roll

Apple Almond Tart in a Sugar Cookie Shell

Bread pudding enhanced with butterscotch chips & candied pecans, with vanilla bean ice cream

Baby salad greens sweet sun dried cranberries and crumbled goats cheese Served with a honey vinaigrette

Three cheese onion tarts

Chilled-cooked tortellini skewers with roasted pepper dips

Savory walnut & blue cheese truffles

Phyllo wrapped Asparagus with prosciutto and roasted pepper aioli

Baked Bries and French breads served with fresh fruits, or pepper jellies

Spiral Lavosh petite sandwiches

Antipasto style grilled vegetable trays

Romaine and mixed garden greens with toasted walnuts, Sun dried cranberries and cotija cheese Served with a creamy balsamic vinaigrette

Grilled Vegetables accompanied with Roasted Sweet Potato Wedges

Roasted Corn Souffle and Garlic Chili Roasted Zucchini

Creamy Chicken Pesto Pasta with roasted Cherry Tomatoes and Pine Nuts

Espresso Encrusted Beef Filet, Garlic Smashed New Potatoes,

Mediterranean seasoned chicken breast provolone and red sauce

Mustard glazed grilled Pork accompanied with roasted sweet potato wedges

Chicken Katsu Panko breadcrumb crusted chicken breast, honey ginger-soy glaze, chili aioli, crisp slaw with sweet chili wonton crisps

Apple Almond Tart in a Pate Sucre Shell

Crème Brule, that we can do in the traditional Flavor or we can give it enhancement of your choice, be at coffee, chocolate, grand Marnier or a twist to your liking… Served with fresh berries on the side

Strawberry cheesecake torte

Limoncello Tiramisu roulade

White Sponge torte filled with a dark chocolate mousse

Gyoza dumpling filled with pork and vegetables, that are first steamed and then pan fried, served with a teriyaki sauce. Spicy Tuna Tower with Avocado Krab, sushi rice and micro greens

Asian Almond tail-on butterflied shrimp, fried crisp, honey ginger glaze bed of julienne cabbage

Miso Pork Pho with Glass Noodles, topped with a Jammy Egg

Miso pork with bok choy and sticky rice

~Grilled Zucchini Ribbons with teriyaki grilled salmon accompanied by julienne cucumber and Jasmine Rice

Chicken Katsu Panko crusted chicken breast, sweet & savory-soy glaze, chili aioli, crisp Nappa slaw with steamed vegetables, Jasmine Rice, Served with sweet chili wonton crisps

Bread pudding enhanced with peaches & candied ginger topped with vanilla bean ice cream

Mango Ice cream with diced grilled pineapple and Chamoy

Trio of Appetizers: • Petite Carne Asado Empanadas with chimichurri sauce. • Ceviche Tostada Cups • Coxinhas. pulled chicken teardrops, fried at the very center, wrapped in a layer of dough and dusted with breadcrumbs

Pan Fried Branzino, Crispy Skin on over a balsamic arugula salad topped with cherry tomatoes and spiced chickpeas, spinach crisps and lemon garlic herb sauce

Cayman seasoned chicken breast with grilled vegetables & Caribbean creamy lemon sauce Shell pasta rellena with provolone and red sauce

Mole Encrusted Beef Filet, Elote Souffle. And garlic chili roasted zucchinis

The Perfect Duo, although some might call it impossible. A moist, rich chocolate cake & a smooth, gorgeous layer of flan. Serve topped with more melted cajeta. • Mango Ice cream with diced grilled pineapple and Chamoy • Cinnamon Churro