Off-Site Dinner Catering Menu

Plated dinner banquetLet us bring The Classic to you for your next dinner party, office party, special event or holiday gathering. For full-service catering, view PACKAGES or choose a la carte from the menu below. We also offer a reception menu and Classic party trays


Let’s Plan Your Catered Dinner Now. Call (682) 727-0111


APPETIZERS

Choose 1 appetizer.

Roasted garlic and goat cheese dip with parsley oil and croutons

Cheese stuffed mushroom caps on brown butter

House-breaded fried calamari, red peppers and caulifower with a lemon aioli

House-smoked salmon with a horseradish chive cream sauce, capers and onions

Warm Danish brie with dried cranberries, caramelized onions & pistachios

Classic gulf blue crabcakes with an avocado aioli and chili oil

Texas gulf shrimp escargot-style with puffed pastry and herbed garlic butter

Slow braised pork belly seared crispy, with fry bread, au jus, and chipotle aioli

Risotto cakes of the day

Appetizer platters choose 3 appetizers

Gluten-free variations of some appetizers are available.


SALADS & SOUPS

Choose 1 soup or salad.

Complement any salad with: grilled chicken, pork belly, fried calamari, 3 large gulf shrimp, pan-seared salmon, or coldwater lobster tail +$

Classic soup of the day

Cream of tomato basil soup

Classic salad with organic greens, apples, spiced walnuts and bleu cheese crumbles tossed in a sherry balsamic vinaigrette

House salad with organic greens and toasted pepitas tossed in our house raspberry vinaigrette, bleu cheese or ranch dressing

Peppercorn Caesar salad with romaine and house-made croutons
with marinated white anchovy +$


ENTREES & STEAKS

Choose 1 entree.
Blended entrees are available – please inquire.

SIGNATURE ENTRÉES

Rack of lamb with a mint herb crust and rosemary pomegranate molasses

Jägerschnitzel with Hudspeth Farm pork from Forestburg, Texas topped with a bacon mushroom gravy

Fresh breast of chicken with cheese stuffing

Grilled fresh vegetables with onion, pepper, tomato, squash, zucchini, asparagus, mushroom, garden vegetables in season, tossed in chimichurri sauce

Radiatore pasta pomodoro with tomato basil mozzarella and a red wine vinaigrette
add 3 large gulf shrimp

Chef Charles Youts’ feature entrée


SEAFOOD ENTRÉES

Crab-stuffed farm-raised rainbow trout pan-seared with a Creole compound butter

Pan-seared farm-raised rainbow trout with sautéed fresh vegetables

Asian marinated, pan-seared salmon with a soy glaze

Classic gulf blue crabcakes with a smoked vegetable tartar sauce

Radiatore pasta tossed with applewood-smoked salmon, tomatoes and capers in a white wine dill cream sauce

Fresh fish of the day


STEAKS

Beef ribeye 14 oz  (heavily marbled)

Center cut beef tenderloin 7 oz

Center cut 7 oz beef tenderloin with steamed coldwater lobster tail

add 3 large gulf shrimp to any steak +$

add steamed coldwater lobster tail to any steak +$


STEAK SAUCES

Choose from the following for your steak:
Horseradish cream
Port balsamic glaze
Chimichurri
Espresso crust with a mushroom red peppercorn compound butter
Mushroom bacon gravy
Drawn garlic butter
Sautéed lump blue crab +$


SIDES

Entrées and steaks are served with fresh bread, braised red cabbage, and polenta cakes. Pasta does not include cabbage or polenta. Polenta cakes or braised red cabbage may be substitute for the following +$:
Roasted balsamic cauliflower
Baked potato
Sugar snap peas
Seasoned french fries
Mashed potatoes
Sautéed organic wild mushrooms
Pork belly mac and cheese fontina, cheddar and smoked gouda
Grilled asparagus with parmesan and lemon-infused Texas olive oil


DESSERTS

Choose 1 dessert.

Vanilla bean crème brulée

Jalapeño apple cobbler with home-made vanilla ice cream

Lemon blueberry bread pudding with a white chocolate sauce

Texas sheet cake with Railean rum-spiced pecans and home-made vanilla ice cream

Seasonal sorbet

Beth Marie’s salted caramel or chocolate chip raspberry swirl ice cream

Beth Marie’s home-made vanilla ice cream with fresh raspberry sauce

Dessert sampler choose three from above


PACKAGES

Three-Course Option

First Course

  • House salad with organic greens and toasted pepitas tossed in our house raspberry vinaigrette, bleu cheese or ranch dressing
  • Cream of tomato basil soup

Second Course served with sugar snap peas and Classic mashed potatoes

  • Fresh breast of chicken with cheese stuffing
  • Pan-seared farm-raised rainbow trout with sautéed fresh vegetables
  • Jägerschnitzel with Hudspeth Farm pork from Forestburg, Texas topped with a bacon mushroom gravy

Third Course

  • Lemon blueberry bread pudding with a white chocolate sauce
  • Beth Marie’s salted caramel ice cream

Four-Course Option No. 1

First Course

Appetizer platters:

Roasted garlic and goat cheese dip with parsley oil and croutons
House-smoked salmon with a horseradish chive cream sauce, capers and onions
Cheese stuffed mushroom caps on brown butter

Second Course

  • Classic salad with organic greens, apples, spiced walnuts and bleu cheese crumbles tossed in a sherry balsamic vinaigrette
  • Cream of tomato basil soup

Third Course served with sugar snap peas and Classic mashed potatoes

  • Fresh breast of chicken with cheese stuffing
  • Pan-seared farm-raised rainbow trout with sautéed fresh vegetables
  • Jägerschnitzel with Hudspeth Farm pork from Forestburg, Texas topped with a bacon mushroom gravy
  • 7 oz center cut beef tenderloin with a South American chimichurri

Fourth Course

  • Lemon blueberry bread pudding with a white chocolate sauce
  • Jalapeño apple cobbler with home-made vanilla ice cream

Four-Course Option No. 2

First Course

Appetizer platters:
Slow braised pork belly seared crispy, with fry bread, au jus, and chipotle aioli
Warm Danish brie with dried cranberries, caramelized onions & pistachios
Cheese stuffed mushroom caps on brown butter

Second Course 

  • Classic salad with organic greens, apples, spiced walnuts and bleu cheese crumbles tossed in a sherry balsamic vinaigrette
  • Cream of tomato basil soup

Third Course served with asparagus and Classic mashed potatoes

  • Grilled 14oz ribeye with a horseradish cream sauce
  • Asian marinated, pan-seared salmon with a soy glaze
  • Jägerschnitzel with Hudspeth Farm pork from Forestburg, Texas topped with a bacon mushroom gravy
  • 7oz center cut beef tenderloin with a South American chimichurri

Fourth Course

  • Texas sheet cake with Railean rum-spiced pecans and home-made vanilla ice cream
  • Vanilla bean crème brulée
  • Jalapeño apple cobbler with home-made vanilla ice cream

Off-site full service catering $25 per server per hour +gratuity
Our full service catering includes china, glass or silver plates; silverware; and linen napkins for your guests. Linens, chafing dishes, serving utensils and decorations are provided for buffet tables. Full service catering requires a 10 person minimum, and The Classic provides full staff.

Menu subject to change without notice