Summer Menus

Built around the height of Texas produce — bold flavor, color, and a little smoke to match the season. First Course Chilled Watermelon Gazpacho – bright and refreshing with cucumber, jalapeño, and a drizzle of basil oil. Second Course Heirloom Tomato Salad – layered with burrata, charred corn, and a citrus vinaigrette finished with cracked pepper and sea salt. Third Course Grilled Gulf Prawns – brushed with garlic-lime butter and served over roasted sweet corn and pickled shallot relish. Fourth Course Mesquite-Smoked Pork Tenderloin – served with peach mostarda, charred okra, and herb jus. Fifth Course Toasted Coconut Panna Cotta – paired with mango coulis and candied lime peel for a clean, tropical finish.

A refined progression through peak Texas summer — fresh produce, flame-kissed proteins, and balanced brightness. Amuse-Bouche Mini Blue Corn Crisp – topped with crab, avocado crema, and chili oil for a sharp, coastal start. First Course Compressed Melon and Prosciutto – sweet melon accented by lemon balm and smoked sea salt. Second Course Texas Sweet Corn Soup – smooth and buttery with roasted poblano and a swirl of crema. Third Course Pan-Seared Redfish – served over succotash with heirloom beans, cherry tomato, and basil emulsion. Fourth Course Charcoal-Grilled Beef Coulotte – tender and smoky with blistered shishito, garlic purée, and bourbon glaze. Fifth Course (Intermezzo) Frozen Lemon-Mint Sorbet – light and cooling, cleanses the palate before dessert. Sixth Course Citrus-Brined Quail – finished with charred peach glaze, grilled summer herbs, and a touch of smoked sea salt. Seventh Course Buttermilk Peach Tart – buttery pastry with spiced crumble, served warm with honey cream.

An outdoor-inspired tasting built on the flavors of smoke, flame, and vine-ripened Texas produce. First Course Grilled Peach and Jalapeño Bruschetta – topped with whipped goat cheese and smoked chili honey. Second Course Charred Tomato and Corn Salad – dressed with cilantro oil and crushed black pepper meringue. Third Course Oak-Smoked Duck Taco – pickled green tomato, sorghum glaze, and crisp shallot on a house tortilla. Fourth Course Fire-Roasted Striploin – basted with herb butter and served with blistered grape tomatoes and mesquite ash salt. Fifth Course Roasted Pineapple and Basil Sorbet – finished with burnt sugar crumble and edible flowers for a sweet, smoky close.

Light, citrus-forward, and inspired by the Gulf and garden. A balance of freshness and warmth, perfect for evening events in the Texas heat. Starter Heirloom Tomato and Watermelon Salad – with basil oil, feta crumble, and a touch of aged balsamic. Entrée Seared Gulf Redfish – served over roasted corn risotto with blistered cherry tomatoes and chive butter. Dessert Coconut-Lime Panna Cotta – silky and tropical, with toasted coconut and fresh mango purée.

Smoky, bold, and balanced with bright seasonal produce — a modern Hill Country dinner that feels both rustic and refined. Starter Charred Sweet Corn Bisque – with chili oil, crème fraîche, and crispy shallots. Entrée Mesquite-Grilled Beef Tenderloin – with ancho jus, roasted fingerling potatoes, and lemon balm chimichurri. Dessert Texas Blackberry Cobbler – warm and bubbling, topped with vanilla bean cream.

Vibrant and produce-driven, built around ripe vegetables and herbs that define the height of summer. Starter Grilled Zucchini & Burrata – drizzled with lemon vinaigrette, crushed pistachios, and mint. Entrée Roasted Herb-Marinated Chicken – served with tomato-fennel relish and basil whipped potatoes. Dessert Honey-Thyme Crème Brûlée – creamy, floral, and perfectly caramelized.

A vibrant spread of coastal flavor and bright garden produce — light, refreshing, and made for long afternoons that roll into night. Main Platters Grilled Gulf Shrimp with Chili-Lime Butter Citrus-Marinated Chicken with Lemon Balm and Fresh Herbs Shared Sides Roasted Sweet Corn and Poblano Succotash Watermelon and Feta Salad with Mint and Pickled Red Onion Garlic Butter Orzo with Basil and Tomato Dessert Coconut Cream Pie – flaky crust, whipped cream topping, and toasted coconut flakes.

Smoky, rich, and unmistakably Texas — summer barbecue reimagined with polish and balance. Main Platters Mesquite-Smoked Pork Tenderloin with Peach-Whiskey Glaze Herb-Grilled Sirloin with Roasted Garlic Chimichurri Shared Sides Charred Green Beans with Shallot Butter Roasted Red Potatoes with Rosemary and Sea Salt Sweet Cornbread with Honey Butter Dessert Buttermilk Peach Cobbler – served warm with cinnamon whipped cream.

Rustic and relaxed with a farmer’s market feel — built for outdoor tables, family celebrations, and cool evenings. Main Platters Roasted Herb-Crusted Chicken with Lemon and Thyme Jus Blackened Redfish with Tomato Jam and Sorrel Cream Shared Sides Grilled Zucchini with Lemon and Fennel Pollen Blistered Shishito Peppers with Smoked Sea Salt Heirloom Tomato Salad with Basil Vinaigrette Dessert Lemon Icebox Pie – chilled and creamy with graham crust and candied lemon peel.

A bright, herb-driven celebration of summer’s produce, built around flame and freshness. Salads Roasted Zucchini and Tomato Salad with Lemon Balm Vinaigrette Texas Melon Salad with Feta, Mint, and Lime Entrées Fire-Grilled Chicken Thighs with Sorrel Pesto Citrus-Brined Pork Loin with Charred Peach Relish Accompaniments Farro with Roasted Corn and Basil Blistered Green Beans with Garlic Oil Smoked Paprika Potato Salad Dessert Display Lemon-Thyme Blondies Vanilla Bean Shortcake Cups with Macerated Berries

Built for elegance and abundance — Gulf-inspired flavor meets wood smoke and garden balance. Salads Heirloom Tomato and Charred Corn Salad with Herb Aioli Arugula and Citrus Salad with Toasted Almonds and Shaved Parmesan Entrées Seared Amberjack with Basil Cream and Roasted Cherry Tomato Mesquite-Smoked Beef Tri-Tip with Coffee Rub and Red Wine Jus Accompaniments Grilled Asparagus with Lemon Crumb Smoked Cheddar Polenta with Scallion Butter Roasted Sweet Peppers with Garlic and Olive Oil Dessert Display Coconut Meringue Tartlets Honey-Lavender Panna Cotta

Interactive, vibrant, and centered around the sights and aromas of the grill. Perfect for lively gatherings and warm Texas evenings. Carving Station Mesquite-Smoked Tri-Tip – carved to order and finished with ancho jus and lemon balm chimichurri. Served with soft rolls and whipped garlic butter. Grill Station Citrus Shrimp Skewers, Chimichurri Steak Bites, and Charred Vegetable Brochettes – flame-grilled to order over live fire. Served with basil chimichurri, chili-honey glaze, and lemon aioli. Salad Station A chef-attended salad station where guests customize summer bowls with greens, grains, and grilled produce. Bases: Mixed greens, quinoa, or wild rice Toppings: Grilled corn, heirloom tomato, roasted zucchini, marinated chickpeas, and feta Dressings: Lemon balm vinaigrette, avocado ranch, and chili-lime oil Dessert Station A live Gourmet S’mores Bar that brings a touch of campfire nostalgia to elegant summer events. Guests build their own creations as our chef toasts marshmallows over the flame and finishes each s’more with artisan toppings. House-Made Graham Crackers – classic honey, chocolate, and brown butter variations Marshmallows – vanilla bean, toasted coconut, and chili-cocoa Chocolates & Fillings – dark chocolate ganache, salted caramel, and peanut butter fudge Finishing Touches – smoked sea salt, candied pecans, and fresh berries Optional Cold Brew & Cordial Pairing Bar available for adult events

Chili-Glazed Pork Belly Bite – crisp, caramelized, and finished with pickled peach and micro cilantro. Gulf Crab Salad Endive Cup – chilled crab, citrus, and fennel pollen in a refreshing, handheld bite. Roasted Corn Arancini – golden risotto fritters filled with smoked mozzarella and basil aioli.

Summer Smokehouse Board – mesquite-smoked turkey breast, peppered sausage, aged cheddar, spiced nuts, and peach-whiskey jam. Vine & Bloom Table – roasted peppers, marinated artichokes, grilled zucchini ribbons, stone fruit, lemon balm whipped ricotta, and house made crostini.

Ember-Roasted Vegetable Skewer Bar A live-fire station where guests build their own skewers from a colorful spread of pre-grilled summer vegetables — squash, mushrooms, cherry tomatoes, peppers, and red onion. Each skewer is finished over the flame, brushed with chili-honey glaze, and topped with basil oil and smoked sea salt for a burst of heat, sweetness, and smoke in every bite.

Breakfast Burritos – scrambled eggs, roasted vegetables, turkey sausage, and pepper jack cheese in a whole wheat tortilla with salsa verde. Cold Brew & Pastry Spread – house-baked lemon balm scones, banana nut muffins, and cinnamon coffee cake. Yogurt & Fruit Parfaits – Greek yogurt layered with fresh berries, granola, and local honey.

Citrus-Grilled Chicken Bowls – with ancient grains, roasted summer squash, and basil vinaigrette. Chilled Shrimp Pasta Salad – with roasted corn, cherry tomato, and herbed lemon dressing. Smoked Brisket Wraps – thin-sliced brisket with slaw, dill pickle, and ancho aioli in a flour tortilla.

Seasonal Fruit & Crudité – with green goddess dip and chili-lime salt. Texas Trail Mix – spiced pecans, pepitas, dried apricot, and dark chocolate chips. Cheddar Popcorn & Spiced Nuts – light, crunchy, and satisfying between takes.

Infused Water Bar – watermelon-mint, cucumber-lime, and orange-basil. Cold Brew Coffee & Iced Tea – served with simple syrup, honey, and creamers.