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Pick your own
Every dish on the card, one line at a time. Pick a cocktail hour, pick dinner, pick what goes in the to-go box. Backyard buffet or black-tie plated, same kitchen. Every menu starts with what is in season and what the growers we buy from actually have that week.
Plated, family style, stations, buffet, passed, or dropped at your door. Every dish works every way, in every package.
Cocktail Hour
Twenty passed bites and the grazing boards that hold the room together. Bandera quail, Gulf oyster shooters, house sliders, chips and caviar. Built for a glass in one hand.
On the menu
Walk around, drink in hand
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The Main Course
Dinner itself. Mesquite chicken, tri-tip, and smoked sausage for the backyard. Dry-aged tomahawk, lamb T-bones, and redfish on the half-shell for the night that calls for it. Farm sides that earn their place. Plated to the seat, set down the middle of the table, or lined up on a buffet.
On the menu
Sit down, this is dinner
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Chef-Attended
Food your guests walk up to, with a chef at each one. Coastal boils on butcher paper, oysters shucked to order, paella in the pan it cooked in, street tacos, the slider bar.
On the menu
Chef-attended, cooked to order
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Dessert
Pecan pie bars, peach cobbler cups, tres leches shooters, Texas sheet cake. Small, passed, and quietly disappearing. Cheesecake bites and parfaits when the room wants something gentler.
On the menu
Bite-size, passed or stationed
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For the Road
Breakfast tacos, Frito pie, brisket sliders, kolache boxes, grilled cheese shooters. Handed out in to-go boxes while the band plays the last song.
On the menu
Midnight, in a to-go box
See the full menuPassed bites into a coast boil into late-night breakfast tacos. Nothing here is fixed. Tell us what your table should look like and we will write it. Or skip the building and pick a package.