Cocktail Reception
Mini Beef Wellingtons
Two flapjacks served with molasses and our signature sassafras-infused whipped cream.
Sesame Chicken
Cornmeal and molasses hotcakes served with sweet fennel pork sausage.
Feta Cheese & Sun Dried Tomato in Phyllo
Two thick buckwheat cakes served with honey and our signature sassafras-infused whipped cream.
Mini Quiche
Served with molasses, bananas, and fresh berries.
Cashew Chicken Spring Rolls
Four small biscuits served with boysenberry and blackberry compote and rosemary lard or apple maple butter.
Table Display of Imported and Domestic Cheeses, Fresh Fruit, Vegetables, Dips and Crackers
Cage-free eggs, house-smoked bacon, and spinach baked in an iron skillet and topped with aged cheddar. Served with two pieces of cowboy fry bread.
Chef Attended Virginia Crab Cake Station
Three fresh shucked Corpus Christi oysters, horseradish cheese, and onions. Served with two sourdough biscuits.
Fresh Strawberries with Dark Chocolate Fondue
Corned beef, red and orange beets, wild onions, and potatoes. Served with two cage-free eggs and two pieces of cowboy fry bread.
Buffet Dinner
French Onion Soup
Texas quahog clams in a clear broth with parsnips, salsify, carrots, celery, and potatoes. Served in a sourdough bread bowl.
Seasonal Green Salad
Corpus Christi lobster, onions, carrots, and celery in a saffron and cream bisque. Served in a sourdough bread bowl.
Tomato Basil Pasta Salad
Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.
Vine Ripened Tomato and Feta Cheese
Four trotters pickled in lemon juice, vinegar, salt, hot pepper, onions, and cucumbers.
Marinated Green Asparagus
Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.
Prime Rib of Beef Au Jus with Onions, Mushrooms and Horseradish Sauce
Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread.
Salmon and Puff Pastry with Dill Cream Sauce
Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes.
Grilled Breast of Chicken with Shitake and Tarragon
Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes.
Chef's Fresh Vegetable of the Day and Whipped Potatoes
Potato bun, lettuce, tomato, wild onions, red wine marinade, and swiss cheese. Served with a side salad or fried potatoes.
Freshly Baked Rolls and Butter
Whole lake trout smoked with oyster sauce. Served with grilled leeks and salsify over a bed of creamed turnips.
Chocolate Layer Cake and Key Lime Pie
Lemon and paprika-rubbed mackerel filet over a bed of succotash and mashed potatoes.
Iced Tea and Coffee Services
Free-range chicken, carrots, celery, peas, and potatoes baked with rosemary and thyme. Bay leaf infused crust.
Gourmet Plated Dinner
Lobster Bisque
Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.
Classic Caesar Salad
Six BBQ ribs smothered in Hunter’s secret marinade.
Black Angus Filet Mignon and Shrimp Scampi
Sour cream based. Served with eight pieces of toasted sourdough bread.
Sauteed Fresh Vegetable medley with White Truffle and Parmesan Whipped Potatoes
Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.
Freshly Baked Rolls and Butter
Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.
Deep Chocolate Torte and Raspberry Couli with Fresh Cream
Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.
Iced Tea and Coffee
10 oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes.
Hot Lunch Choice Luncheon Buffet
Caesar Salad
100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.
Mixed Greens with Choice of Dressings
Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.
Chef's Soup of the Day
Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.
Freshly Baked Rolls and Butter
Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.
Chef's Choice of Vegetables and Potato or Rice
Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.
Sauteed Chicken Brest with Eggplant, Tomato and Mozzarella Cheese
Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.
Grilled Salmon with Mango Chutney
Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.
New York Style Cheesecake, Key Lime Pie, Chocolate Treats
Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.
Iced Tea and Coffee Services
Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.