Farm to Table Catering

Farm-fresh eggs, local artisan chorizo and crumbled cotija on almond-flour tortillas with house salsa.

Baked egg frittata with crispy smoked bacon, aged Gruyère and fire-roasted bell peppers, with avocado crema.

Tender braised beef, butternut squash, poblano peppers and red onions with scrambled farm eggs and salsa verde.

Pan-crisped egg-and-cheese tortilla wrap with shredded barbacoa, black beans, Monterey Jack and chipotle dipping sauce.

Gluten-free scratch biscuit topped with crispy chicken breast and roasted cauliflower country gravy.

Chia pudding with vanilla plant protein, turmeric golden milk, blueberries, lemon zest and toasted almonds.

Romaine and quinoa with smoked salmon or grilled tri-tip, charred corn pico, sunflower seeds, cucumber, beets and avocado ranch.

Shredded Tuscan chicken, romaine, olives, fresh mozzarella, roasted peppers, sun-dried tomatoes and roasted garlic-cherry pepper vinaigrette.

Red and green cabbage, miso-ginger glazed salmon, daikon, carrots, scallions, cucumber, furikake and ginger-sesame dressing.

Wild Gulf shrimp over baby spinach, corn, jicama, tomato, cilantro, red onion, radish, cotija and avocado dressing.

Crisp romaine, herb-grilled chicken, shaved parmesan and crispy baked polenta croutons with Caesar dressing.

Glazed Korean short rib, Brussels sprouts kimchi, vinegar basmati rice, pickled carrots and sesame-dressed spinach.

Slow-cooked barbacoa, borracho black beans, corn elote salad, charred Mexican squash, cotija and cilantro-lime mayo.

Portobello mushroom bacon, roasted peppers, charred tomatoes, broccoli, cauliflower, carrots, lentils, chickpeas and quinoa.

Crisped in roasted Texas pecans, with sweet potato wedges, green beans and maple-dijon dipping sauce.

Pan-roasted wild salmon with sesame basmati rice and teriyaki-glazed Brussels sprouts.

Slow-braised beef shoulder with root vegetable gratin and glazed baby carrots.

Savory bison and heritage pork meatloaf with Yukon Gold mashed potatoes and charred green beans.

Seared grass-fed beef meatballs in house marinara over creamy parmesan polenta.

Wild Gulf shrimp and andouille sausage simmered in Creole sauce over basmati or cauliflower rice.

Grass-fed beef ragu, pomodoro, ricotta, mozzarella and parmesan layered between gluten-free pasta sheets.

Shredded chicken wrapped in cheese “tortillas” with sour cream and green chile sauce, stewed black beans and Spanish cauliflower rice.

Tandoori-spiced chicken and roasted eggplant in a coconut tikka sauce over turmeric basmati rice.

Herb-roasted chicken over parmesan polenta, charred broccolini, sun-dried tomato and olive relish, and rich chicken jus.

Fire-roasted poblano stuffed with squash, zucchini, corn, black beans, mushrooms and onions over Spanish cauliflower rice with romesco.

Cremini, shiitake and oyster mushrooms braised with pearl onions, carrots and thyme in a rich mushroom gravy, over roasted potatoes or cauliflower rice.