Dinner Banquet and Catering Menu

Plated dinner banquetBanquet and catering menu prices are per person. We also offer a reception menu and Classic party trays. For full-service banquets and catering, view PACKAGES or choose a la carte:

APPETIZERS

For 25–40 guests, choose up to 3 appetizers.
For 41+ guests, choose up to 2 appetizers.
For off-site catering, choose 1 appetizer.

Roasted garlic and goat cheese dip with parsley oil and croutons $11.50

Cheese stuffed mushroom caps on brown butter $11

House-breaded fried calamari, red peppers and caulifower with a lemon aioli $10.75

House-smoked salmon with a horseradish chive cream sauce, capers and onions $12.50

Warm Danish brie with dried cranberries, caramelized onions & pistachios $12

Classic gulf blue crabcakes with an avocado aioli and chili oil $13

Texas gulf shrimp escargot-style with puffed pastry and herbed garlic butter $15

Slow braised pork belly seared crispy, with fry bread, au jus, and chipotle aioli $11.75

Risotto cakes of the day $11

Appetizer platters choose 3 appetizers for $9.50/person

Gluten-free variations of some appetizers are available.


SALADS & SOUPS

For 25–40 guests, choose up to 3 soup/salads.
For 41+ guests, choose up to 2 soups/salads.
For off-site catering, choose 1 soup or salad.

Complement any salad with: grilled chicken, pork belly, or fried calamari +$6, 3 large gulf shrimp +$8, pan-seared salmon +$10, or coldwater lobster tail +market price

Classic soup of the day bowl $8 | cup $6

Cream of tomato basil soup bowl $8 | cup $6

Classic salad with organic greens, apples, spiced walnuts and bleu cheese crumbles tossed in a sherry balsamic vinaigrette $8

House salad with organic greens and toasted pepitas tossed in our house raspberry vinaigrette, bleu cheese or ranch dressing $6.50

Peppercorn Caesar salad with romaine and house-made croutons $7
with marinated white anchovy +$1.50


ENTREES & STEAKS

For 25–40 guests, choose up to 3 entrees.
For 41+ guests, choose up to 2 entrees.
For off-site catering, choose 1 entree.
Blended entrees are available – please inquire.

SIGNATURE ENTRÉES

Rack of lamb with a mint herb crust and rosemary pomegranate molasses $44

Jägerschnitzel with Hudspeth Farm pork from Forestburg, Texas topped with a bacon mushroom gravy $25

Fresh breast of chicken with cheese stuffing $21

Grilled fresh vegetables with onion, pepper, tomato, squash, zucchini, asparagus, mushroom, garden vegetables in season, tossed in chimichurri sauce $20

Radiatore pasta pomodoro with tomato basil mozzarella and a red wine vinaigrette $20
add 3 large gulf shrimp +$8

Chef Charles Youts’ feature entrée…market price


SEAFOOD ENTRÉES

Crab-stuffed farm-raised rainbow trout pan-seared with a Creole compound butter $26

Pan-seared farm-raised rainbow trout with sautéed fresh vegetables $25

Asian marinated, pan-seared salmon with a soy glaze $27

Classic gulf blue crabcakes with a smoked vegetable tartar sauce $26

Radiatore pasta tossed with applewood-smoked salmon, tomatoes and capers in a white wine dill cream sauce $24

Fresh fish of the day…market price


STEAKS

Beef ribeye 14 oz $45 (heavily marbled)

Center cut beef tenderloin 7 oz $38

Center cut 7 oz beef tenderloin with steamed coldwater lobster tail…market price

add 3 large gulf shrimp to any steak +$8

add steamed coldwater lobster tail to any steak +market price


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 +$8


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 $3
Baked potato $6.50
Sugar snap peas $2.75
Seasoned french fries $2.50
Mashed potatoes $2.50
Sautéed organic wild mushrooms $4.50
Pork belly mac and cheese fontina, cheddar and smoked gouda $3.50
Grilled asparagus with parmesan and lemon-infused Texas olive oil $4


DESSERTS

For 25–40 guests, choose up to 3 desserts.
For 41+ guests, choose up to 2 desserts.
For off-site catering, choose 1 dessert.

Vanilla bean crème brulée $8.25

Jalapeño apple cobbler with home-made vanilla ice cream $8

Lemon blueberry bread pudding with a white chocolate sauce $7

Texas sheet cake with Railean rum-spiced pecans and home-made vanilla ice cream $7.50

Seasonal sorbet $6

Beth Marie’s salted caramel or chocolate chip raspberry swirl ice cream $6

Beth Marie’s home-made vanilla ice cream with fresh raspberry sauce $6.50

Dessert sampler choose three from above $20


FIXED PRICE PACKAGES

We recommend that parties of more than 41 persons choose 3 entrées or fewer, and 2 desserts.

Three-Course Option | $39

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 Courseserved 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| $49 +$5 for each tenderloin ordered

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 | $59 +$8 for each beef entrée ordered

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