Fall Menus

A showcase of Texas fall — warm spice, roasted vegetables, and smoke balanced with sweetness and depth. First Course Roasted Butternut Bisque – smooth and lightly spiced with cinnamon and cayenne, topped with toasted pepitas and crème fraîche. Second Course Warm Beet and Goat Cheese Salad – roasted golden and red beets with whipped chèvre, candied pecans, and honey-sherry dressing. Third Course Pan-Seared Duck Breast – served with fig compote, parsnip purée, and rosemary reduction. Fourth Course Coffee-Rubbed Beef Tenderloin – with charred broccolini, smoked garlic mash, and bourbon jus. Fifth Course Pumpkin Cheesecake Parfait – layered with ginger crumble, spiced cream, and candied pecans.

A rich progression through Texas autumn — smoke, spice, and slow-roasted warmth, with each course building in depth. Amuse-Bouche Sweet Potato Crisp – topped with maple cream and smoked sea salt. First Course Root Vegetable Carpaccio – paper-thin slices of beet, carrot, and parsnip with citrus vinaigrette and micro greens. Second Course Wild Mushroom Tartlet – thyme-scented puff pastry with caramelized onion and goat cheese. Third Course Apple-Cider Glazed Quail – over cornbread stuffing with sage butter and cider jus. Fourth Course Braised Short Rib – red wine reduction, creamy polenta, and roasted baby carrots. Fifth Course (Intermezzo) Spiced Pear Granita – crisp and aromatic with a hint of ginger. Sixth Course Smoked Venison Loin – with sweet potato purée, wilted greens, and black pepper demi-glace. Seventh Course Chocolate-Pecan Torte – topped with salted caramel and vanilla bean cream.

An immersive tasting built around the scent and color of fall — roasted, embered, and caramelized. First Course Ember-Roasted Carrot – finished with honey glaze, toasted pistachio, and herb ash. Second Course Smoked Corn Velouté – poured tableside over chili oil and corn dust, served with jalapeño cornbread crumble. Third Course Charred Brussels and Bacon Jam Tart – flaky pastry layered with smoked onion jam and roasted sprouts. Fourth Course Fire-Seared Pork Belly – with apple cider lacquer, roasted parsnip purée, and sage crackling. Fifth Course Burnt Sugar Crème Caramel – topped with roasted pear and thyme crumble for a warm, lingering finish.

Rooted in autumn comfort and deep color — a refined but grounded Texas fall dinner. Starter Roasted Carrot & Ginger Soup – velvety with crème fraîche and toasted pumpkin seeds. Entrée Herb-Crusted Chicken Breast – set over wild rice pilaf with sautéed kale and a roasted shallot jus. Dessert Maple Pecan Bread Pudding – served warm with bourbon cream and caramel drizzle.

Bold and savory with just enough fire — smoky, earthy, and built for cool evenings. Starter Fire-Roasted Beet Salad – golden and red beets, arugula, spiced walnuts, and blood orange vinaigrette. Entrée Mesquite-Grilled Pork Chop – apple cider glaze, whipped sweet potato, and charred Brussels sprouts. Dessert Mexican Chocolate Pot de Crème – dark chocolate custard with cinnamon whip and chili-dusted cocoa nibs.

Elegant, aromatic, and deeply seasonal — a perfect balance of rustic and refined. Starter Wild Mushroom Tart – buttery puff pastry filled with shallot confit, thyme cream, and roasted mushrooms. Entrée Cabernet-Braised Short Rib – tender and rich, served with truffle-parsnip purée and roasted root vegetables. Dessert Poached Pear Tart – flaky pastry with vanilla bean cream and port wine reduction.

Rustic and abundant, celebrating the richness of Texas fall produce and slow roasting. Main Platters Rosemary-Brined Turkey Breast with Cider Gravy Braised Beef Shoulder with Roasted Garlic and Thyme Jus Shared Sides Roasted Root Vegetables with Honey Butter Buttermilk Mashed Potatoes with Chive Oil Charred Brussels Sprouts with Crispy Shallots Dessert Brown Sugar Apple Crisp – topped with oat crumble and cinnamon whipped cream.

Smoky, hearty, and satisfying — a perfect blend of comfort and craftsmanship. Main Platters Hickory-Smoked Pork Loin with Maple-Dijon Glaze Herb-Grilled Chicken with Roasted Grape and Walnut Relish Shared Sides Sweet Potato Mash with Toasted Pecans Collard Greens with Bacon and Cider Vinegar Cornbread with Whipped Honey Butter Dessert Chocolate Bread Pudding – baked with espresso cream and dark chocolate sauce.

Elegant but homey — inspired by Texas orchards and the scent of fall wood smoke. Main Platters Seared Duck Breast with Fig-Balsamic Glaze Roasted Cauliflower Steak with Lemon-Thyme Pesto Shared Sides Farro Pilaf with Caramelized Onion and Roasted Squash Haricots Verts with Brown Butter Almonds Roasted Garlic Polenta Dessert Pear and Cranberry Galette – with almond frangipane and spiced vanilla cream.

Warm, rustic, and comforting — built around slow roasting and the colors of autumn. Salads Roasted Beet and Citrus Salad with Goat Cheese and Pistachio Field Greens with Apples, Candied Pecans, and Maple-Shallot Dressing Entrées Herb-Roasted Chicken with Sage Pan Jus Braised Short Rib with Red Wine Reduction Accompaniments Roasted Garlic Mashed Potatoes Honey-Glazed Carrots with Thyme Sautéed Green Beans with Crispy Shallots Dessert Display Pumpkin Cheesecake Bars Apple Hand Pies with Cinnamon Sugar

A bold, smoke-driven menu full of warmth, depth, and a little bourbon flair. Salads Grilled Romaine with Bacon, Croutons, and Smoked Blue Cheese Dressing Kale Caesar with Roasted Garlic and Parmesan Crisp Entrées Bourbon-Glazed Pork Tenderloin Charred Redfish with Sorrel Cream and Pickled Shallots Accompaniments Sweet Potato Purée with Brown Butter and Candied Pecans Roasted Broccolini with Lemon and Chili Flake White Cheddar Grits Dessert Display Chocolate-Bourbon Tartlets Maple Bread Pudding with Vanilla Cream

Interactive, aromatic, and built around fire, freshness, and the bounty of Texas fall. Perfect for receptions and events that want the warmth of live service with refined flavor. Carving Station Rosemary-Crusted Prime Rib – carved to order and served with horseradish cream and red wine jus. Accompanied by soft yeast rolls and whipped butter. Pasta Station Guests choose fresh pasta tossed to order with: Butternut Squash Cream Sauce with Crispy Sage Wild Mushroom Ragu with Thyme and Garlic Add-ons include roasted chicken, sautéed spinach, and shaved parmesan. Salad Station A made-to-order salad bar featuring seasonal greens, grains, and toppings prepared fresh by our chef. Bases: Mixed autumn greens, baby kale, or farro. Toppings: Roasted pear, spiced pecans, cranberries, roasted beets, shaved parmesan, and garlic croutons. Dressings: Maple vinaigrette, sorrel cream, or classic balsamic. Dessert Station A warm, attended dessert station where guests are served fresh, made-to-order portions from seasonal favorites. Each dessert is plated by our pastry chef and finished with signature sauces and toppings for a cozy, aromatic finale. Pecan Pie – scooped warm from cast-iron pans and drizzled with bourbon caramel and toasted pecans. Pumpkin Mousse – piped to order into glassware, topped with cinnamon cream and candied pepitas. Apple Crisp – served hot from the oven with vanilla bean whip and oat crumble. Optional Coffee & Cordial Bar pairing available.

Maple-Glazed Quail Bite – skewered and brushed with rosemary butter, finished with toasted pecan dust. Roasted Pumpkin Tartlet – filled with whipped goat cheese, caramelized shallot, and thyme. Cider-Braised Pork Belly – crisped and topped with apple slaw and mustard seed glaze.

Autumn Orchard Board – fire-roasted apples, local cheeses, fig compote, candied walnuts, cured meats, and brown butter crackers. Hearth & Harvest Table – roasted fall vegetables, caramelized onion hummus, sweet pepper dip, and herb flatbread.

Cornbread Custard Bar – a warm, savory custard baked until golden at the edges and soft within. Served straight from cast iron and finished to order with guests’ choice of sauce: Roasted Wild Mushroom Ragù – earthy and herb-laced Brown Butter Maple Drizzle – rich, nutty, and sweet-savory Bourbon Creamed Corn – decadent and perfectly Southern

Maple Bacon & Egg Sandwiches – on brioche with white cheddar and caramelized onion jam. Harvest Oatmeal Bar – classic steel-cut oats with toppings like brown sugar, toasted pecans, dried cranberries, and apple compote. Pumpkin-Spice Pastry Basket – muffins, hand pies, and scones with cinnamon glaze.

Apple Cider-Brined Chicken Bowls – with roasted sweet potatoes, farro, kale, and sage dressing. Smoked Turkey Wraps – with cheddar, spinach, and roasted garlic aioli on wheat tortilla. Warm Grain & Vegetable Salad – roasted root vegetables, chickpeas, wild rice, and maple vinaigrette.

Crispy Spiced Chickpeas – with chili, rosemary, and sea salt. Caramel Popcorn Mix – with pretzels, pecans, and a touch of smoked paprika. Fresh Fruit & Crudité – with apple-honey yogurt dip and pumpkin hummus.

Infused Water Bar – apple-cinnamon, cranberry-orange, and rosemary-citrus. Hot Coffee & Cocoa Station – with creamers, syrups, and shaved chocolate.