Winter Menus

Built for warmth and celebration — hearty, elegant dishes that feel like home but taste like fine dining. First Course Celery Root Velouté – creamy and delicate with truffle oil and crisp leek garnish. Second Course Winter Greens Salad – shaved fennel, blood orange, and toasted hazelnuts with citrus-shallot vinaigrette. Third Course Pan-Seared Scallop – served over parsnip purée with brown butter and crispy pancetta. Fourth Course Braised Short Rib – slow-cooked with red wine and herbs, paired with roasted garlic mash and sautéed rainbow chard. Fifth Course Chocolate Pot de Crème – dark and rich with espresso cream and sea salt flakes.

An elegant progression of deep winter flavors — slow braises, warm spice, and classic technique. Amuse-Bouche Mini Gruyère Gougère – filled with rosemary cream and dusted with cracked pepper. First Course Roasted Cauliflower Soup – with garlic confit, chive oil, and parmesan crisp. Second Course Poached Pear and Goat Cheese Salad – winter greens, candied walnut, and honey-balsamic glaze. Third Course Seared Halibut – served with celery root mash, roasted fennel, and saffron beurre blanc. Fourth Course Duck Confit – crisp-skinned and tender, served with spiced lentils and citrus demi-glace. Fifth Course (Intermezzo) Pomegranate Champagne Granita – bright and tart, a clean pause before the final courses. Sixth Course Rosemary-Crusted Lamb Chop – over truffled potato purée and charred broccolini with port wine reduction. Seventh Course Sticky Toffee Pudding – warm date cake with bourbon caramel and whipped vanilla bean cream.

A cozy, fire-driven winter menu celebrating the flavor of wood, smoke, and slow heat. Designed for intimate gatherings that call for comfort, drama, and craftsmanship. First Course Fire-Roasted Carrot Bisque – poured tableside over herb crème and toasted spiced crumbs, releasing deep roasted sweetness and smoke. Second Course Coal-Roasted Beet and Burrata – served warm with pistachio dust and balsamic smoke. Third Course Charred Onion Agnolotti – filled with caramelized onion and aged cheddar, finished with brown butter and thyme. Fourth Course Wood-Fired Beef Striploin – basted in rosemary butter with embered carrots and roasted garlic jus. Fifth Course Campfire Chocolate – smoked ganache, toasted meringue, and embered orange peel for a nostalgic, elevated close.

Elegant, deeply flavored, and built for cozy gatherings — this menu captures the comfort and polish of the season. Starter Roasted Parsnip & Apple Soup – velvety and bright, finished with crème fraîche and chive oil. Entrée Red Wine-Braised Short Rib – served over caramelized onion risotto with wilted winter greens and rosemary jus. Dessert Dark Chocolate Bread Pudding – with espresso anglaise and shaved chocolate.

Rooted in hearth cooking and rustic flavor — balancing char, acid, and warmth for a modern winter plate. Starter Charred Radicchio Salad – with citrus segments, pistachio, and honey-sherry vinaigrette. Entrée Oak-Grilled Venison Loin – with juniper demi, roasted fingerlings, and sautéed mushrooms. Dessert Citrus Olive Oil Cake – with blood orange glaze and candied thyme.

Refined, aromatic, and luxurious without being fussy — a celebration of winter’s depth and texture. Starter Caramelized Cauliflower Bisque – rich and nutty, finished with truffle cream and crisp shallots. Entrée Seared Duck Breast – with port wine reduction, sweet potato purée, and roasted Brussels sprouts. Dessert Vanilla Bean Panna Cotta – topped with spiced cranberry compote and almond crumble.

Slow-cooked and deeply aromatic, this menu brings together the comfort of winter cooking with elegant presentation. Main Platters Braised Beef Short Ribs with Red Wine and Rosemary Jus Herb-Roasted Chicken with Garlic Confit and Thyme Pan Sauce Shared Sides Buttermilk Mashed Potatoes with Chive Butter Honey-Roasted Carrots with Caraway and Orange Charred Broccolini with Lemon and Parmesan Dessert Warm Chocolate Torte – served with bourbon caramel and whipped cream.

Rich and cozy with just enough rustic edge — built for hearty appetites and cold nights. Main Platters Oak-Smoked Pork Loin with Apple Brandy Glaze Seared Gulf Snapper with Brown Butter and Capers Shared Sides Roasted Fingerlings with Garlic and Rosemary Creamed Winter Greens with Shallot and Nutmeg Jalapeño Cornbread with Honey Butter Dessert Bread Pudding with Espresso Anglaise – soft, warm, and deeply comforting.

Refined and aromatic — built for candlelight, good wine, and sharing around the table. Main Platters Cabernet-Braised Lamb Shank with Rosemary Gremolata Roasted Mushroom and Leek Tart with Gruyère Shared Sides Truffle-Parsnip Purée Glazed Beets with Citrus and Pistachio Wild Rice Pilaf with Cranberries and Herbs Dessert Poached Pears in Port Wine – with vanilla bean cream and almond crumble.

Cozy, generous, and built for gatherings where slow-cooked flavor and soft lighting set the tone. Salads Roasted Beet and Goat Cheese Salad with Candied Pecans and Citrus Vinaigrette Winter Greens with Fennel, Blood Orange, and Toasted Almonds Entrées Braised Beef Short Rib with Red Wine Jus Herb-Roasted Chicken with Garlic and Thyme Pan Sauce Accompaniments Creamy Parmesan Polenta Honey-Glazed Root Vegetables Charred Broccolini with Lemon and Olive Oil Dessert Display Chocolate Bourbon Tartlets Citrus Olive Oil Cake with Vanilla Bean Cream

Elegant and hearty with a balance of char, acid, and warmth — built for a refined Texas winter table. Salads Warm Wild Mushroom Salad with Frisée and Sherry Vinaigrette Kale Caesar with Garlic Croutons and Aged Parmesan Entrées Oak-Grilled Venison Loin with Juniper Demi Seared Redfish with Lemon Caper Butter Accompaniments Roasted Fingerling Potatoes with Thyme and Sea Salt Braised Winter Greens with Garlic Confit Truffle Macaroni Gratin Dessert Display Blood Orange Cheesecake Bars Warm Apple Galettes

Interactive, elegant, and full of winter aroma — perfect for receptions or plated events that want warmth and theater. Carving Station Rosemary-Rubbed Prime Rib – carved to order with horseradish cream and red wine jus. Served with soft yeast rolls and whipped butter. Cast Iron Risotto Bar A live, chef-attended risotto station where guests choose from creamy, ladled-to-order risottos finished in cast iron. Wild Mushroom & Thyme – earthy and aromatic Lemon-Parmesan with Crispy Shallots – bright and rich Butternut Squash with Sage Brown Butter – velvety and subtly sweet Finished with micro herbs and aged parmesan. Salad Station A chef-attended salad bar with crisp winter greens, roasted vegetables, and bright citrus. Bases: Mixed greens, farro, or frisée Toppings: Roasted beets, fennel, pomegranate seeds, candied nuts, and shaved parmesan Dressings: Maple-sherry vinaigrette, lemon-tarragon, or classic balsamic Dessert Station A warm Cast Iron Dessert Bar where classic winter sweets are baked and served straight from the pan. Each portion is finished to order with rich sauces and creams — rustic, elegant, and perfectly seasonal. Sticky Toffee Pudding – rich date cake with bourbon caramel and vanilla cream Chocolate Bread Pudding – with espresso anglaise and shaved dark chocolate Apple & Pear Crumble – topped with brown-sugar streusel and cinnamon cream Optional Coffee & Cordial Bar pairing available

Seared Tenderloin Crostini – with horseradish cream, caramelized shallot, and watercress. Wild Mushroom Tartlet – with truffle cream and thyme. Smoked Salmon Potato Bites – crisp potato rounds with herbed crème fraîche and lemon zest.

Hearth Table A warm, textural grazing display inspired by winter by the fire — layered with roasted root vegetables, charred broccolini, marinated mushrooms, and whipped goat cheese drizzled with thyme honey. Finished with spiced pecans, candied citrus, aged cheddar, brie, and blue cheese alongside fig compote, toasted nuts, crostini, and herbed flatbread. Smoke & Ember Board Rich, aromatic, and deeply comforting — featuring oak-roasted pork tenderloin glazed with apple brandy, smoked gouda, aged manchego, and caramelized onion jam. Served with roasted grapes, winter fruits like pear, pomegranate, and dried cherry, plus buttered crackers and toasted brioche for slow grazing by the fire.

Caramelized Brie Station – wheels of brie baked until molten and finished to order with seasonal toppings: Apple brandy glaze and toasted walnuts Cranberry compote with orange zest Rosemary honey and sea salt Served with crostini, crackers, and toasted brioche.

Cinnamon Roll Bread Pudding – baked with brown sugar custard and served warm with vanilla glaze. Egg & Chorizo Burritos – with roasted peppers, potato, and cheddar, wrapped and ready. Winter Fruit & Yogurt Parfaits – layered with citrus segments, pomegranate, and honey oat crumble.

Beef & Barley Soup Bowls – rich broth with tender vegetables and herbs, served with cornbread muffins. Lemon-Thyme Chicken & Wild Rice Salad – with roasted carrot, kale, and dried cranberry. Pulled Pork Sandwiches – slow-roasted with apple-cider barbecue sauce and winter slaw.

Warm Spiced Nuts – with rosemary, cayenne, and maple. Pretzel Bites with Beer Cheese Dip – soft, buttery, and perfect mid-day comfort. Citrus Crudité Cups – crisp vegetables with lemon-herb yogurt dip.

Hot Cocoa & Coffee Bar – with cinnamon, peppermint, and chocolate shavings. Infused Water Bar – orange-clove, cranberry-lime, and rosemary-citrus.