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Complete menus
The whole evening, written for you. Every menu here is a complete meal: starters, mains, sides, sweets, and the add-ons worth adding. Choose one, pair it with a package, and the menu is settled.
Served plated, family style, as a buffet, as stations, or passed. Works in every package.
The One We're Known For
Texas Ingredients, Mediterranean Sun
Post oak and olive oil, Gulf catch and Hill Country lamb, lemon and fresh herbs. A long table on a warm night. The paella comes out of the fire in the pan it cooked in.
On the menu
Family-style, sun-soaked
Full breakdown
The Texas Smokehouse
Post Oak, Salt, Pepper, Time
Austin, Lockhart, Taylor, Luling. Eighteen-hour brisket with a black pepper bark, spare ribs, house Wagyu sausage, smoked half chickens. Butcher paper, white bread, pickles. Scales from a backyard to the whole company, carved on site either way.
On the menu
Low and slow, smoke-forward
Full breakdown
Gulf Catch on Butcher Paper
From Galveston to Port Isabel
Head-on Gulf shrimp, blue crab, andouille, corn, and potatoes boiled in Old Bay and dumped straight onto the table. Oysters on ice while you wait. Bibs provided.
On the menu
Casual, communal, hands-on
Full breakdown
Whole Animal Feast
Hill Country Ranches, Open Fire
Whole cabrito over post oak coals, smoked Fredericksburg lamb shoulder, Bandera quail in cast iron, Broken Arrow venison. Ranchers we know by name, cooked the way they'd cook it.
On the menu
Primal, generous, unforgettable
Full breakdown
Austin's Culinary Heritage
Rio Grande Valley Roots
Carne asada off the mesquite, pollo al carbon, carnitas braised in orange and Mexican Coke, cheese enchiladas in chili gravy. Guacamole made at the table. The border influence runs deep.
On the menu
Bold, authentic, celebratory
Full breakdownBrisket and a coast boil makes a very good evening. Tell us the date and the headcount and we will write the rest around it.