Dinner Banquet Menu


Three-Course Option | $39

First Course

  • House salad with organic greens and toasted pepitas tossed in our house raspberry vinaigrette
  • 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| $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 served with asparagus and Classic mashed potatoes

  • 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

  • Grilled 14oz ribeye with a horseradish cream sauce
  • Gulf blue crabcakes with a smoked vegetable tartar sauce
  • 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