Event - La Cantera Resort · 2 La Cantera Resort & Spa has an elite culinary team comprised of...

1

EventMenu

LaCanteraResort.com | 210.558.6500

2

La Cantera Resort & Spa has an elite culinary team comprised of chefs and industry experts

from across the globe. Each individual brings unique flavors, experiences and perspectives to help

create menus that are not only delicious but creative and inspiring.

Executive Chef Robert Carr’s appointment is a strategic move designed to satisfy every unique palate through thoughtfully crafted cuisine. Chef Carr’s years of knowledge combined with his culinary aptitude complements the resort’s continued discovery of new and exciting dishes. Carr’s portfolio includes culinary action in some of the country’s award winning hotels, including the Grand Hyatt in Kauai, Hawaii, Hyatt at Fisherman’s Wharf in San Francisco, California, and the Sheraton Carlsbad Resort & Spa, California.

EXECUT IVE CHEF, ROBERT CARR

3

TA S T E O F L A C A N T E R A | 42SEASONAL FRUITS & BERRIES

SEASONAL BREAKFAST BREADS, MUFFINS & PASTRIES

ASSORTED CEREALS & HOUSE-MADE TEXAS PECAN GRANOLA2%, skim, & almond milk

FARM FRESH SCRAMBLED EGGS

CRISP APPLEWOOD SMOKED BACON

TEX-MEX ROASTED POTATOES

BREAKFAST JARS (PICK TWO):

ROASTED OVERNIGHT OATSbanana, walnuts

HOMEMADE PISTACHIO & COCOA NIB GRANOLAbananas, yogurt

ACAI YOGURThibiscus honey, blueberries, coconut

B R E A K F A S T TA B L EAll breakfast tables feature:

Fresh-squeezed orange & grapefruit juice,

Fresh-brewed regular & decaffeinated Lavazza coffee service, assortment of Torani flavored syrups,

Mighty Leaf teas, 2%, skim, & almond milk

All food & beverage prices are subject to 8.25% sales tax and 25% taxable service charge.Buffets include 90 minutes of service.

*All stations require an attendant at $150, per 75 guests

R I S E & S H I N E | 3 2 SEASONAL FRUITS & BERRIES

SEASONAL BREAKFAST BREADS, MUFFINS & PASTRIES

GREEK YOGURT BARdried bananas, toasted almonds, dried fruit, hibiscus honey, greek yogurt

ASSORTED CEREALS & HOUSE-MADE TEXAS PECAN GRANOLA2%, skim, & almond milk

4

L I V E W E L L | 4 6 *TEXAS RUBY RED GRAPEFRUIT, SEASONAL FRUIT & BERRIES

CRANBERRY-ORANGE SCONES, BLUEBERRY OATMEAL BARS, &STRAWBERRY CROISSANTS

CHIA SEED PUDDING BREAKFAST JARblackberry jam

STEELCUT OATMEAL JARcoconut, toasted almonds, dates, Texas wildflower honey

POACHED EGGbraised white beans, spinach

HOUSE-MADE TURKEY & SAGE SAUSAGE PATTIES

SWEET POTATO & YUKON GOLD HASH

BUCKWHEAT APPLE PANCAKES

whipped coconut cream, maple syrup

BOTTLED QUENCHE JUICES (CHOICE OF TWO):

ENERGIZERpineapple, lime, coconut water, pink himalayan salt

ISLAND COOLERturmeric, orange, pineapple, red beet, apple, watermelon

ISLA VERDEapple, kale, cucumber, yellow beet, celery

S O U T H E R N S T Y L E | 4 4 SEASONAL FRUITS & BERRIES

SEASONAL COFFEE CAKE, BLUEBERRY-CINNAMON MUFFINS

WARM HOUSE-MADE BEIGNETSvanilla sugar, seasonal jam

PRALINE-PECAN FRENCH TOASTsorghum syrup

SOFT SCRAMBLED EGGS

PEPPERED BACON, SMOKED BEEF SAUSAGE

BUTTERMILK BISCUITSTasso gravy

CHEDDAR CHEESE GRITS

B R E A K F A S T TA B L E C O N T I N U E DAll breakfast tables feature:

Fresh-squeezed orange & grapefruit juice,



All food & beverage prices are subject to 8.25% sales tax and 25% taxable service charge.Buffets include 90 minutes of service.


5

All food & beverage prices are subject to 8.25% sales tax and 25% taxable service charge.

Buffets include 90 minutes of service. *All stations require an attendant at $150, per 75 guests

B U I L D Y O U R O W N B R E A K F A S T TA B L E | 4 6(choose one from each group)

Includes fresh-squeezed orange & grapefruit juice, sliced seasonal fruits & berries,

Greek yogurt bar; dried bananas, toasted almonds, dried fruit medley, hibiscus honey

Chef’s selection of seasonal breakfast breads, muffins & pastries



S W E E T S E L E C T I O N S

BATTERED FRENCH BAGUETTE

APPLE CINNAMON PANCAKES

MALTED WAFFLES

warm maple syrup, sweet butter

E G G S

EGG WHITE & SPINACH QUICHEwild mushrooms, monterey jack cheese

SCRAMBLED EGGS chorizo, green onions, queso fresco

TEXAS TOAST BENNY (ADD $14)braised short rib, black bean pico de gallo, hollandaise

P R O T E I N

CORNED BEEF HASHYukon gold potato & sweet pepper

CHICKEN APPLE SAUSAGE

PORK SAUSAGE LINKS

APPLEWOOD SMOKED BACON

O N T H E S I D E

TEX-MEX ROASTED POTATOES

SWEET POTATO & YUKON GOLD HASH

6All food & beverage prices are subject to 8.25% sales tax and 25% taxable service charge.


C H E F AT T E N D E D B R E A K F A S T S TAT I O N S

E G G S Y O U R W AY | 16 * Ham, chorizo, mushrooms, spinach, bell peppers, tomato, jalapeño, cheddar & jack cheese, roasted tomato salsa

T E X A S F R E N C H T O A S T S TAT I O N | 18 *

BRIOCHE FRENCH TOASTblueberry compote, pecan bourbon maple butter

LEMON RICOTTA PANCAKESraspberry preserves, creme fraiche

H A S H & E G G S | 17 *Crispy corned beef hash, poached or fried eggs, brown butter hollandaise, tabasco

H U E V O S R A N C H E R O S | 16 * Fried eggs, griddle corn tortillas, cowboy beans,

roasted tomatillo salsa, queso fresco

T E X A S TA C O S TAT I O N | 18 *SMOKED BRISKETpotato, jack cheese

SPICY PORK CHORIZOgreen chilis, crisp tortilla chips

ROASTED POTATOgreen chiles, jack cheese

ROASTED TOMATILLO & FIRE ROASTED SALSA

A C A I B O W L | 16 *

CRUSHED ACAI PUREETexas pecan & pistachio granola, shaved coconut, sliced banana,

fresh strawberries, blueberries, blackberries, almond milk

B R E A K F A S T T O A S T S TAT I O N | 17 * ( c h o i c e o f t h r e e )

SMASHED AVOCADO & CRUMBLED FETApomegranate, olive oil, multigrain Texas toast

BANANA & ALMOND BUTTERblueberries, Texas wildflower honey

CINNAMON APPLE & RICOTTATexas wildflower honey

SMOKED SALMONchive cream cheese, pickled onions,

fried capers

7

P L AT E D B R E A K F A S TPlated breakfasts include:

Fresh-squeezed orange & grapefruit juice, Chef’s selection of seasonal breakfast breads, muffins, & pastries

Fresh-brewed regular & decaffeinated Lavazza coffee service, Mighty Leaf teas

C H O I C E O F S TA R T E R

HOUSE-MADE YOGURT PARFAIT dried cherries, toasted pepitas, hibiscus honey, Greek yogurt

SEASONAL FRUIT SALADfresh berries, pineapple, mint & honey

STRAWBERRIEStoasted hemp seed, agave nectar

C H O I C E O F E N T R É E

BREAKFAST QUICHE | 32 wild mushrooms, sweet peppers, cheddar cheese, baby kale

LA CANTERA CHILAQUILES | 32 poached eggs, chorizo, corn tortillas, Ranchero sauce, queso fresco, avocado

VANILLA CINNAMON FRENCH TOAST | 34 salted butter, maple syrup

C H O I C E O F P R O T E I N

APPLEWOOD SMOKED BACON

CHICKEN APPLE SAUSAGE

CANADIAN BACON


E N H A N C E M E N TSB R E A K F A S T W R A P S | 62 P E R D O Z E N

EGG WHITE, SPINACH, & JACK CHEESEwhole wheat tortilla

SCRAMBLED EGGS & SMOKED BACONhash browns, cheddar cheese

CHORIZO & EGGpotato, jack cheese

S T E E L C U T O AT M E A L B A R | 10 P E R P E R S O N brown sugar, golden raisins, hibiscus honey, dried cranberries, natural Texas pecans, chocolate chips

W A R M T E X A S S T I C K Y B U N S | 5 7 P E R D O Z E Nbourbon pecan glaze

N E W Y O R K S T Y L E B A G E L S | 5 7 P E R D O Z E Nregular & low fat cream cheese, house-made preserves, sweet butter

H O U S E - M A D E S E A S O N A L D O N U TS | 5 8 P E R D O Z E N

A S S O R T E D S W E E T & S A V O R Y B R E A K F A S T K O L A C H E S | 6 4 P E R D O Z E N

B R E A K F A S T C H A R C U T E R I E | 12 P E R P E R S O Nlocal cheese, summer sausage, cured meats, sliced Texas toast & flatbread

8

S A V O R | 2 8PROSCIUTTO & FIG RICOTTA CROSTINI

CHOCOLATE PEANUT BUTTER & POTATO CHIP TRUFFLES

ALMOND & SEA SALT BRITTLE

DIPPED PRETZEL STICKSancho dark chocolate

SEEDLIP ALCOHOL FREE SOURS & TONIC COCKTAILS

T E X A S M A D E | 3 0 LOCALLY CURED TEXAS TURKEY, BEEF & VENISON JERKY

ANTONELLI’S CHEESE SHOPTexas wildflower honey, cranberry walnut crisp

SLOW DOUGH SOFT PRETZELSShiner Bock mustard

ASSORTED DUBLIN SODAS

A F T E R N O O N S W E E TS | 2 8SEASONAL FRESH FRUIT & BERRIES

LEMON CURD & CHOCOLATE SHORTCAKE vanilla whipped cream

BLUE CHAI CHEESECAKE BITESgraham cracker crumble

DEVIL’S FOOD CUPCAKESspiced chocolate ganache

VANILLA & CHOCOLATE MILK

L O M A D E V I D A | 2 6

WHOLE FRESH FRUIT

ALMOND BUTTER TOAST, SEASONAL FRUIT & AGAVE

WHOLE GRAIN RICOTTA TOASThoney, chopped walnuts, rosemary

CHOCOLATE, CHERRY & HEMP SEED BARS

BOTTLED KOMBUCHA

D O N U TS & M I L K | 2 6 *HOUSE-MADE DONUTS TO INCLUDE:

maple baconchocolate coconut

tof fee crunchoreo cookie

WARM PISTACHIO & CARDAMOM DONUT HOLESmascarpone glaze

BOTTLED COLD-BREW COFFEES

R E F U E L | 2 6 WHOLE FRESH FRUIT

BUILD YOUR OWN TRAIL MIXflax seeds, dried fruit, sunflower seeds, roasted

cashews, pecans, yogurt & chocolate covered raisins, house-made granola, toasted almonds, M&Ms, dark chocolate chips

GINGER WHITE TEA

All food & beverage prices are subject to 8.25% sales tax and 25% taxable service charge.Breaks include 30 minutes of service.

B R E A K SAll breaks include:

Fresh-brewed regular & decaffeinated Lavazza coffee service, assortment of Torani flavored syrups, Mighty Leaf teas, 2%, skim, & almond milk


H Y D R AT I O N S TAT I O N FULL DAY 30 | HALF DAY 16

Fresh-brewed regular & decaffeinated Lavazza coffee service,

assortment of Torani flavored syrups, Mighty Leaf teas

2 %, skim, & almond milkAssorted Coke soft drinks

Smart Water & Topo Chico Mineral Water

Z E R O - P R O O F M O C K TA I L B A R | 15 P E R P E R S O N

A unique approach to guilty free drinking. All creations are created with Seedlip- the world’s first distilled

non-alcoholic spirit, solving the ever-growing dilemma of ‘what to drink when you’re not drinking ®’. Seedlip is

sugar-free, sweetener-free and contains zero calories.

This creation pairs great with traditional tonics and great in classic cocktails such as Moscow Mules,

Eastsides, Mojitos and many more.

9

B E V E R A G E E N H A N C E M E N TSADULT MILK SHAKES | 25 PER PERSON

SWEET & SALTY; CHOCOLATE PEANUT BUTTER SHAKEwhipped cream, crushed chocolate pretzels, Nutella drizzle, peanut butter cup, vodka, chocolate liquor

MINT JULEP; VANILLA & MINT CHOCOLATE SHAKEchocolate swirl, whipped cream, crushed Andes mints, bourbon

PEACHES & CREAM; VANILLA ICE CREAMsliced peaches, brown sugar, cinnamon, caramel swirl, dark rum

COFFEE & TEA | 98 PER GALLON Fresh-brewed regular & decaffeinated Lavazza coffee service,

assortment of Torani flavored syrups, Mighty Leaf teas, 2%, skim, & almond milkCOKE PRODUCT SOFT DRINKS | 5 EACH

BOTTLED SMART WATER & TOPO CHICO MINERAL WATER | 5 EACHFRUIT-INFUSED WATER| 4 PER PERSON

prickly pear-hibiscus, watermelon mint, pineapple strawberryASSORTED DUBLIN SODAS | 6 EACH

ASSORTED RED BULL® ENERGY BEVERAGES | 6 EACHBOTTLED COLD BREW COFFEE | 7 EACH

F O O D E N H A N C E M E N TSHOUSE-MADE ICE CREAM SANDWICHES & POPSICLES | 7 EACH

FRESHLY BAKED DOUBLE CHOCOLATE BROWNIES, BLONDIES & ASSORTED HOUSE BAKED COOKIES | 58 PER DOZENSLOW DOUGH SALTED PRETZELS | 58 PER DOZEN

Shiner Bock mustardFRESH WHOLE FRUIT | 3 EACH

HOUSE-MADE SEASONAL MACARONS | 58 PER DOZENASSORTMENT OF CHIPS, PRETZELS & BAG SNACKS | 4 EACH

ASSORTMENT OF POWERBARS & CLIFF BARS | 8 EACH


10

| 52

HIBISCUS TEA LEMONADE, SUGAR CANE STICKSLEMON & HEMP SEED HUMMUS crisp vegetables, sesame cracker bread

GARDEN LETTUCE SALAD celery, walnuts, radish, sultanas, pomegranate ginger vinaigrette

MARINATED THREE BEAN SALAD heirloom tomatoes, pickled onions, green goddess dressing

AL PASTOR ROASTED CAULIFLOWER sweet potato & cilantro pesto

PAN ROASTED QUINOA & BEET “MEATBALLS” spicy tomato gravy, feta cheese

ROASTED CARROTS grilled red onions, mint

QUINOA, WILD RICE & BARLEY caramelized root vegetables

L U N C H TA B L EAll lunch tables include:


M A R K E T D E L I D I S P L AY | 53ROASTED GARLIC CHICKEN SOUP

SEASONAL GREENScherry tomatoes, pickled carrots, red wine vinaigrette

PENNE PASTAartichokes, olives, roasted tomatoes, lemon pesto dressing

POTATO SALADpickled mustard seed vinaigrette

SLOW-ROASTED RARE BEEF, OVEN ROASTED TURKEY, HONEY SMOKED HAM

ALBACORE TUNA SALADsweet pickles, celery, lemon aioli

MUENSTER, SWISS & CHEDDAR CHEESE

BIBB LETTUCE, TOMATOES, ONIONS, CHERRY PEPPERS, HORSERADISH PICKLES

DIJON MUSTARD, CREAMED HORSERADISH MAYO

ASSORTED BREADS & ROLLS

INDIVIDUAL BAGS OF POTATO CHIPS

PEANUT BUTTER & JELLY CHEESECAKE

CHOCOLATE CHIP & PRETZEL COOKIES

UPGRADE YOUR TABLE* | 10 per person: Carved corned beef

Creamed horseradish, mustard, marble rye

T E X A S T R A D I T I O N | 5 5LOADED BAKED POTATO SALAD

cheddar, green onions, bacon, sour cream

TEXAS SWEET & SOUR SLAWGranny Smith apples, sweet vinegar dressing

SLICED WATERMELONhouse-made chili salt

LOW & SLOW SMOKED BEEF BRISKET

BBQ SPICED BROILED CHICKEN

SMOKED LOCAL BEEF SAUSAGEShiner Bock mustard

BAKED MAC & CHEESEgarlic breadcrumbs

COUNTRY-STYLE BAKED BEANSbrown sugar, molasses

BOURBON CREAMED CORN

JALAPEÑO-CHEDDAR BRIOCHE ROLLwhipped butter

SEASONAL COBBLERoatmeal streusel, vanilla crème anglaise

TEXAS MUD BOTTOM PIEwhipped cream


Buffets include 90 minutes of service. Groups with fewer than 30 guests will incur a service charge of $8 per person.

11


S O U T H T O W N | 5 5VEGETABLE TORTILLA SOUP hominy, cilantro, tortilla stripsCHIPOTLE CAESAR SALAD

hearts of romaine, garlic croutons, cotijaJICAMA & MELON SALAD

cucumbers, almonds, guajillo-citrus vinaigretteROASTED CORN SALAD

cotija, cilantro-jalapeño dressing, chicharronesROASTED CHICKEN AL PASTOR

charred pineapple, habanero picoGRILLED CARNE ASADA

caramelized onions, flour tortillasMEXICAN STYLE RICE

peas & carrotsTEX-MEX BEANSchorizo & cilantro

LOCAL TORTILLERIA CHIPS roasted tomato salsa, charred tomatillo salsa

SPICY MEXICAN CHOCOLATE TARTS cinnamon whipped creamCOCONUT TRES LECHES

vanilla & pineappleUPGRADE YOUR TABLE* | 10 per person:

Made to order fish tacos; garlic & chili marinated gulf redfish, cabbage, pico de gallo, lime, crema

S O U T H E R N C O M F O R T | 5 6TEXAS-STYLE GUMBO

smoked sausage, shrimp & chickenLOCAL GREENS

pickled vegetables, herb vinaigretteSOUTHERN-STYLE BROCCOLI SALAD

celery, dried cranberries, almondsBLACK EYED PEAS

roasted peppers, grilled corn, pickled jalapeño-dill vinaigretteBRAISED BEEF SHORT RIB “POT ROAST”

caramelized root vegetables, tobacco onionsCHICKEN FRIED CHICKEN, BLACK PEPPER PAN GRAVY

SMOKED CHEDDAR WHIPPED POTATOESSLOW COOKED GREEN BEANS

caramelized onionsBUTTERMILK BISCUITS, WHIPPED HONEY

PECAN & REBECCA CREEK BOURBON TARTSWARM VANILLA & RAISIN BREAD PUDDING

H O T O F F T H E P R E S S | 5 6 *CREAMY TOMATO BASIL SOUP

FARMER’S MARKET GREENS sweet radish, cucumber, garlic croutons,

house-made buttermilk dill dressing

ROASTED & MARINATED BEET SALAD Texas feta, crisp pancetta, strawberry balsamic vinaigrette

WHOLE WHEAT PENNE PASTA tomatoes, roasted squash,

basil-roasted garlic vinaigrette

HOUSE-MADE SEA SALT & BLACK

PEPPER POTATO CHIPS

CHEF’S SANDWICH STATION (SELECT THREE)Cold Selections:

MINI TURKEY CLUB CROISSANTS Swiss, bacon, lettuce, tomato

ROASTED VEGETABLE WRAPfeta, shredded butter lettuce, spinach tortilla

Hot Selections:

PULLED PORK SLIDERSchopped coleslaw, BBQ, sweet roll

SPICY FRIED CHICKEN PO-BOYjalapeño-cabbage slaw

BEEF PASTRAMI Swiss, spicy sauerkraut, sourdough

ROASTED TURKEYMuenster, bacon, roasted red pepper,

seeded baguette

GOURMET GRILLED CHEESE spinach, artichoke & goat cheese,

herb sourdough

ASSORTMENT OF MINI WHOOPIE PIESred velvet, chocolate &

salted caramel

LEMON BARS toasted meringue

Buffets include 90 minutes of service. Groups with fewer than 30 guests will incur a service charge of $8 per person.*All stations require an attendant at $150, per 75 guests

L U N C H TA B L E C O N T I N U E DAll lunch tables include:


12

O P T I O N 1 | 53 BABY ICEBERG WEDGE

applewood smoked bacon, shaved radish, red onion, oven dried tomatoes, brioche croutons, Pt. Reyes blue cheese

PEPPER CRUSTED SIRLOINwhipped white cheddar potatoes, ancho glazed vegetables

BUTTERMILK PANNA COTTAvanilla crisp, huckleberry preserves

O P T I O N 2 | 5 0 BABY ROMAINE

herb crostini, roasted tomatoes, peppered chevre, sweet basil dressing

PROSCIUTTO CHICKEN BREAST sage, fontina cheese, parmesan polenta, wild mushrooms

MASCARPONE CHEESECAKEraspberry meringue, citrus

O P T I O N 3 | 52 CHILLED TOMATO SOUP

creme fraiche, mint oil

SEARED SALMONcous cous, heirloom tomatoes, preserved lemon dressing

LIME TARTwhite chocolate ganache, berries

O P T I O N 4 ( G L U T E N F R E E ) | 5 0 LITTLE GEM SALAD

asparagus, toasted pepitas, green olives, shallot herb vinaigrette

EGGPLANT CAPONATAquinoa, pasta shells, braised tomatoes, raisins, pine nuts, arugula

CHERRY CHOCOLATE CHEESECAKEmilk chocolate whipped ganache


P L AT E D L U N C HAll plated lunches feature three courses, along with artisan breads,

fresh-brewed regular & decaffeinated Lavazza coffee service, iced tea

13

O P T I O N 5 | 5 0BABY GREENS

fennel, candied pecans, pickled red onion, herb cream dressing

CIDER BRINED CHICKEN BREASTgoat cheese-onion risotto, BBQ glaze

TEXAS TIRAMISUbourbon, mascarpone, vanilla bean, caramel coffee

O P T I O N 6 | 54 HEIRLOOM TOMATO PANZANELLA

garlic croutons, black olives, cucumbers, mint, fresh mozzarella, sherry vinaigrette

BRAISED SHORTRIBcreamy parmesan polenta, roasted carrots, red wine

CHOCOLATE ROULADEhazelnut wafer, salted caramel cremeux

H I L L C O U N T R Y B B Q | 6 5Served family Style (max 150)

JARS OF HOUSE-MADE PICKLES & ASSORTED BBQ SAUCES (preset on table)

SOUTHERN CAESARcornbread croutons, smoked bacon & cheddar dressing

PURPLE COLESLAWsmoked jalapeño, pineapple & cilantro dressing

CUCUMBER, WATERMELON, FETA & MINT SALAD

PLATTERS OF SMOKED BRISKET, TURKEY BREAST, SALT & SUGAR RUBBED BABY BACK RIBS

TWICE BAKED SMOKED CHEDDAR POTATOES

BLACK-EYED PEAS corn & lima beans

HOUSE-MADE BRIOCHE ROLLS, MAPLE BUTTER

CHOCOLATE CHIP FUDGE BROWNIES

RASPBERRY RED VELVET CAKE ROLLcream cheese frosting

P L AT E D L U N C H C O N T I N U E DAll plated lunches feature three courses, along with artisan breads,

fresh-brewed regular & decaffeinated Lavazza coffee service, iced tea


14

All food & beverage prices are subject to 8.25% sales tax and 25% taxable service charge.Reception include 90 minutes of service.

*All stations require an attendant at $150, per 75 guests Dinner Receptions require a minimum of four (4) stations to be selected from the displays,

action stations and carving stations.

A N T O N E L L I ’ S C H E E S E S H O P | 17 Selection of local blue, semi-soft, goat & hard cheese

Seasonal jam, dried fruit, candied pecansWalnut cranberry crisp, sourdough, spiced lavosh

B O C A D O C H A R C U T E R I E | 25 Local & house cured meats

Manchego, preserved lemon, roasted garlic,smoked paprika, virgin olive oil

Assorted pickled vegetablesShiner Bock mustard, pretzel rolls & crostini

T E X A S TA PA S | 2 0 Roasted garlic chickpea hummus

Charred tomato salsaSmoked onion dip

House-made potato chips, crisp pita, tortilla chips

GULF SEAFOOD STATION | MARKET PRICE* OLD BAY SPICED SHRIMP

vodka cocktail sauceSNOW CRAB CLAWS

SHUCKED GULF OYSTERSmignonette & horseradish cocktail sauce

O N D I S P L AY

H O T | 7 CRAB BEIGNETS

lemon dill aioli

QUAIL FIRECRACKERwrapped in bacon, bbq glaze

TWICE BAKED FINGERLING POTATOsmoked gouda, chive & bacon

CARAMELIZED ONIONapple & brie tart, balsamic glaze

TRUFFLE WILD MUSHROOM creamed leek, puf f pastry

LAMB MEATBALLfeta, mint pesto, pickled onions

SAUTEED BBQ SHRIMPcrispy grit cake, bacon jam

C O L D | 7 TEXAS GOAT CHEESE

scallion scone, hot pepper jelly

SMOKED TROUT SALADpickled apple, radish, tomato naan

CRAB & AVOCADO TOASTlemon & micro celery

SMOKED CHICKEN SALADcranberry, pecan, pretzel crisp

BEET TARTAREcandied walnut, yogurt, pickled shallot, lavosh

SMOKED BEEF TENDERLOINpotato crisp, horseradish creme fraiche

FRIED GREEN TOMATOpimento cheese, crispy ham

R E C E P T I O N B Y T H E P I E C EA minimum of 25 pieces per selection is required

15

L A C A N T E R A TA Q U E R I A ( C H O O S E 3 ) | 2 8 * Pork carnitas, carne asada, seared fish, grilled chicken thighs

Cilantro, diced onions, guacamole, sour cream, pico de gallo, charred tomato salsa, spicy habanero sauce, pickled jalapeño & carrots

corn & flour tortillas

R I S O T T O S TAT I O N ( C H O O S E 2 ) | 2 6 *Wild mushroom risotto; mascarpone, black truffle oil & parmesan cheese

Seafood risotto; shrimp, bay scallops & tomato-fennelRoasted butternut squash risotto; goat cheese & pancettaGarlic butter bread sticks, shaved parmesan, basil pesto

C H A R C U T E R I E & C H E E S E | 25 * Warm raclette cheese

Shaved prosciutto, house-made tasso ham, jalapeño-cheddar summer sausage, roasted wild mushrooms, marinated tomatoes, baby potatoes

Warm baguettes & pretzel rolls

G R I S T M I L L G R I TS S TAT I O N | 25 *BBQ shrimp, house-made tasso ham, green onions, mushrooms,

roasted tomatoes, white cheddar-jalapeño grits

G O U R M E T S L I D E R B A R ( C H O O S E 3 ) | 3 0 * SMOKED BRISKET

horseradish creamFRIED CHICKEN

pickles, comeback saucePULLED PORKcoleslaw & bbq

BLACKENED SHRIMPlemon dill aioli


*All stations require an attendant at $150, per 75 guests Dinner Receptions require a minimum of four (4) station selections to be selected from the

displays, action stations and carving stations.

R E C E P T I O N E X P E R I E N C E

B B Q P I T | 3 0 *Slow roasted pig

Smoked & pulled pork; mustard bbq sauceLocally made smoked sausage

Bourbon creamed cornTomato chow chow; buttermilk biscuits, pickled red onions

16

R E C E P T I O N E X P E R I E N C E C O N T I N U E D

S M O K E D T E N D E R L O I N O F B E E F | 5 0 0 * ( S E R V E S 15 )

Creamed horseradish sauce, basil, red-onion chimichurri, French & soft butter rolls

S M O K E D B R I S K E T | 4 0 0 * ( S E R V E S 3 0 )

House-made BBQ sauce, assorted pickles & soft rolls

R O A S T E D B R E A S T O F T U R K E Y | 4 0 0 * ( S E R V E S 25 )

Herb brine, ginger cranberry compote, peppercorn aioli

P O R C H E T TA | 425 *( S E R V E S 35 )

Garlic aioli, arugula & ciabatta rolls

C A R V I N G S TAT I O N

C E V I C H E S TAT I O N | 2 8 *Made to order

Shrimp, tuna, and snapper Avocado, tomatoes, red onions, cucumbers, mango, roasted corn, cilantro

Jalapeño peppers, fried garlic, edamame, lime juice, ponzu, olive oil & garlic oilWarm tortilla chips

F A R M E R S M A R K E T | 2 6 Jars of assorted seasonal raw vegetables, roasted garlic hummus, cilantro ranch

Pickled & grilled vegetable antipasto, marinated olive barQuinoa salad; roasted bell peppers, green onions, olive oil, sherry vinegar

Roasted beets; goat cheese feta, citrus segments, arugula, lemon oil



17

T E X A S S ’ M O R E S | 25 * Hershey’s chocolate, house-made marshmallow, Nutella, graham crackers,

praline filling, strawberry jam, cinnamonSalted caramel apples

available for outdoor functions only

S H A K E I T O F F | 25 * Assorted adult milk shakes

SWEET & SALTYChocolate peanut butter shake, whipped cream, crushed chocolate pretzels,

Nutella drizzle, peanut butter cups, vodka, chocolate liquor

MINT JULEPVanilla & mint chocolate shake, chocolate swirl, whipped cream,

crushed Andes mints, bourbon

PEACHES & CREAMVanilla ice cream, sliced peaches, brown sugar, cinnamon, caramel swirl, dark rum

H E N R I E T TA ’ S I C E C R E A M | 2 8 *

HOUSE-MADE ICE CREAM BARCereal coated churros, chocolate peanut butter brownies, cinnamon sugar dusted donut holes,

strawberry, chocolate & salted caramel sauces


*All stations require an attendant at $150, per 100 guests Receptions require a minimum of four (4) station selections to be selected from the displays,

action stations and carving stations.

D E S S E R T E X P E R I E N C E

18

D I N N E R TA B L EAll dinner tables feature:


All food & beverage prices are subject to 8.25% sales tax and 25% taxable service charge.Buffets include 90 minutes of service. Groups with fewer than 30 guests will incur a service charge of $8 per person.


F A R M T O F O R K | 116

ROASTED FENNEL & LEEK SOUP

ANTIPASTI OF GRILLED VEGETABLESpimento goat cheese, benne crackers

SEASONAL FARM GREENSstrawberries, goat cheese, candied pecans,

poppy seed vinaigrette

HEIRLOOM TOMATO PANZANELLAgarlic croutons, black olives, cucumber, mint,

fresh mozzarella, sherry vinaigrette

ROASTED BEET & POTATO SALADmustard seed dressing

SLOW ROASTED BEEF STRIP LOINbasil, red onion chimichurri

GRILLED CHICKEN BREASTwild mushroom ragout, bacon lardons

SMOKED PORK TENDERLOINcrispy onions, blueberry BBQ glaze

ROASTED FINGERLING POTATOESparmesan, fresh herbs

CAULIFLOWER GRATINgruyere, brown butter crumble

WARM SWEET POTATO BRIOCHEmaple butter

CHOCOLATE PECAN CARAMEL TART

MASCARPONE CHEESECAKEberries

T E X A S H I L L C O U N T R Y * | 114

TEXAS TURKEY CHILIgreen onion, cheddar, ancho crema

WARM CHIPOTLE CHEDDAR BISCUITScreamy honey-ginger butter

BABY ROMAINEparmesan, roasted garlic dressing,

garlic croutons

CHOPPED VEGETABLE SALADfeta, preserved lemon

MARBLE POTATO SALADcilantro lime vinaigrette

SLOW ROASTED ST. LOUIS PORK RIBSDublin root beer, BBQ glaze

CARVED SMOKED GRILLED RIBEYE STEAKRebecca Creek bourbon sauce

SEARED GULF FISHtomato jalapeño relish

CREAMY BUTTERMILK POTATOESfried shallots, brown butter

GRILLED CORN ON THE COBcotija cheese, cilantro butter, ancho chili

CHOCOLATE PEANUT BUTTER & PECAN PRALINE PIE

APPLE TARTcinnamon whipped cream

BUTTERMILK PANNA COTTAprickly pear jam

19

D I N N E R TA B L E C O N T I N U E DAll dinner tables feature:


T E J A S | 110

CHICKEN TINGA NACHO BAR pickled jalapeños, cilantro sour cream, spicy queso, ancho-spiced tortilla chips, salsa roja, fresh guacamole

GRILLED CORIANDER PRAWNSseasonal greens, smoked chili pecans, queso fresco

BABY SPINACHqueso fresco, roasted tomato, grilled sweet onion, Jamaica flower dressing

CHIPOTLE-RUBBED PORK TENDERLOINpineapple-cilantro relish, corn tortillas

SEARED SALMONgreen mole sauce

GRILLED CARNE ASADAroasted mushrooms, garlic, pickled chiles

ROASTED JALAPEÑO-CILANTRO RICE

CHARRED ROASTED VEGETABLES, CILANTRO BUTTER

SPICED CHOCOLATE POT DE CREMEcinnamon sugar churro

WHITE CHOCOLATE CREME BRULE

MARGARITA CHEESECAKEagave berries



20

O P T I O N 1 | 10 9

SEASONAL LETTUCEherbed ricotta, strawberries, candied pecans, olive crisp, sweet basil dressing

MESQUITE SMOKED BEEF TENDERLOINyukon potato gratin, ancho bordelaise

SALTED CHOCOLATE CARAMEL TARTTahitian vanilla

Wine Suggestion:Cabernet Sauvignon, Justin, Paso Robles

O P T I O N 2 | 9 8ROASTED GOLDEN BEETS

Humboldt Fog cheese, pistachio, basil, Minus 8 vinaigrette

SEARED SEA BASSwhite bean ragout, charred broccolini, chardonnay butter

MILK CHOCOLATE & PISTACHIO TRIFLEcocoa nib crunchWine Suggestion:

Sauvignon Blanc, King Estate, Oregon

O P T I O N 3 | 9 0

BABY SPINACH SALADtoasted pepitas, queso fresco, Jamaica flower dressing

CHIPOTLE RUBBED CHICKEN roasted marble potatoes, spinach, sherry, chicken jus

RASPBERRY TARTsweet clover ganache

Wine Suggestion:Chardonnay, Toad Hollow ‘Francine’s Selection’, Mendocino, California

O P T I O N 4 | 114 GRILLED ASPARAGUS & FRISEE

confit tomato, artichoke, prosciutto, lemon vinaigrette

PEPPER CRUSTED BEEF TENDERLOIN & CHIMICHURRI GULF PRAWNSyukon potato puree

APPLE ALMOND CAKEapricots, honey cremeux

Wine Suggestion:Zinfandel, Seghesio, Sonoma County, California



P L AT E D D I N N E R All plated dinners feature three courses, along with artisan breads,

fresh-brewed regular & decaffeinated Lavazza coffee service, Mighty Leaf teas

21

O P T I O N 5 | 92SPINACH & FRISEE

pickled onions, pomegranate, feta, red wine vinaigrette

ACHIOTE RUBBED PORK TENDERLOINsweet potato chipotle hash, roasted apple onion chutney

CHOCOLATE BANANA CUSTARD CAKEchocolate crisp, vanilla bean cremeux

Wine Suggestion:Chardonnay, Errazuriz Max Reserva Aconcagua, Chile

O P T I O N 6 | 9 5

BABY GEM SALADdate, radish, almonds, citrus dressing

HERB CRUSTED SALMONmarble potatoes, fennel jam, lobster bouillabaisse broth

STRAWBERRY BUTTERMILK PANNA COTTApecan pistachio shortbread

Wine Suggestion:Pinot Noir, Nelson by Byron, Santa Barbara, California

O P T I O N 7 | 10 5 GRILLED ASPARAGUS SALAD

ricotta, radish, pickled onions, preserved lemon

BRAISED BEEF SHORT RIBtruf fle whipped potatoes, wild mushrooms, charred brocollini

HAZELNUT CHOCOLATE CAKEchocolate profiterole & raspberry gel

Wine Suggestion:Cabernet, Z Alexander Brown ‘Uncaged’, North Coast, California



P L AT E D D I N N E R C O N T I N U E DAll plated dinners feature three courses, along with artisan breads,

fresh-brewed regular & decaffeinated Lavazza coffee service, Mighty Leaf teas

22

R E D W I N ECabernet, Mozaik, Monterey County, California 42Cabernet Sauvignon, Chateau Ste Michelle ‘Indian Wells’, Livermore Valley, California 75Cabernet Sauvignon, Justin Vineyards, Paso Robles, California 80Cabernet Sauvignon, Z Alexander Brown ‘Uncaged’, North Coast, California 52Cabernet Sauvignon, Kenwood Vineyards, California 60Cabarnet Sauvignon, Santa Rita 120, Central Valley, Chile 43Merlot, Chateau Saint-Andre Corbin, Bordeaux, France 60Merlot, Robert Keenan Winery, Napa Valley 90 Merlot, Cannonball, Sonoma County 45Merlot, Dusted Valley ‘Boomtown’, Napa Valley 52Pinot Noir, Erath Vineyards ‘Resplendent’, Oregon 52Pinot Noir, Boen, Russian River, California 60Pinot Noir, Nelson by Byron, Santa Barbara, California 80Malbec, Finca Decero Winery, Mendoza, Argentina 55Rioja, Camp Viego Reserva, Rioja, Spain 67.50Zinfandel, Seghesio, Sonoma County, California 60Shiraz, Halter Ranch, Paso Robles, California 60Red Blend, Pendernales Cellars, Texas 64Red Blend, William Chris ‘Skeleton Key’ 60

W I N E L I S T


S PA R K L I N GProsecco, Mionetto, ‘iL’, Veneto, Italy 45Rosé, Chandon California, Napa Valley 55Brut, Dom Perignon Vintage, Epernay, France 215 Brut, Moet et Chandon Imperial, Eperny, France 75Brut, Chandon California, Napa Valley 65Brut, Veuve Yellow Label, Reims, France 90

W H I T E W I N EChardonnay, Mozaik, Monterey County, California 42Chardonnay, Errazuriz Max Reserva, Aconcagua, Chile 53Chardonnay, Toad Hollow ‘Francine’s Selection’, Mendocino, California 60 Chardonnay, Cannonball , Sonoma County, California 45Chardonnay, Le P’tit Payson ‘Jack’s Hill’, Monterey County, California 73Chardonnay, Reverly Vintners, Columbia Valley, Washington 47Sauvignon Blanc, Roth Estate Winery, California, California 60 Sauvignon Blanc, Southern Right, Western Cape, South Africa 47Sauvignon Blanc, Lieu Dit , Santa Ynez, California 55 Sauvignon Blanc, Walnut Block, Marlborough, New Zealand 41Pinot Grigio, Tramin ‘Unterbreder’, Trentino-Alto Adige, Italy 65Pinot Grigio, Terlato Family Vineyards, Friuli-Venezia Giulia, Italy 77 Pinot Gris, King Estate, Oregon, USA 60Reisling, A to Z Wineworks, Oregon, USA 45Chenin Blanc, McPherson Cellars, Texas, USA 52Rose, Whispering Angel, Provence, France 60Rose, Stoller Vineyards, Dundee Hills, Oregon 45

23

A P E R O L S P R I T Z B A RA p e ro l , La M a r c a Pro s e c o , La C ro i x F l a v o r e d Wa t e r

It’s orange is unmistakable, a vibrant color that lights up your toasts and adds extra joy to the moment. Everything else is brought to the table by the inner lighthearted spirit of Aperol: the same spirit that spontaneously gather people

together and sparks nothing but good vibes.

$ 14 p e r d r i n k

O L D F A S H I O N E D B A RC ho i c e o f B o u r b o n , Ry e , S c o t c h

With domestic and internationally sourced whiskey, bitters and unique sugars there is a new old fashioned cocktail waiting to be created by you, for you.

$ 12 - 15 p e r d r i n k

G I N & T O N I C B A RB o m b a y S a p p h i r e , P l y m o u t h , B a r r H i l l , S t . G e o rg e Te r ro i r

& O l d To m S t y l e

Features 5 dif ferent styles of gin and 3 styles of tonic to help you create your perfect gin and tonic. Looking for a kick, add the selection of herbs and spices to take your gin and tonic up a notch.

$ 14 p e r d r i n k

All food & beverage prices are subject to 8.25% sales tax and 25% taxable service charge.One bartender will be scheduled per 75 guests at $150.

S I G N AT U R E C O C K TA I L S

P R I C K LY P E A R CO L L I N SGrey Goose Vodka, Chareau Aloe Liqueur, prickly pear, Lime

LO W E R E ASTS I D EPlymouth Gin, Sauvignon Blanc, cucumber, mint

T E X AS O L D FAS H I O N E DBalcones Rye Whiskey, Ancho Reyes, Angostura Bitters

R U BY STA R S P R I T ZAperol, Sparkling Wine, grapefruit, soda

24

B E V E R A G E S*A bartender fee of $150 (up to four hours) will apply for all bars.

L U X U R Y B A R F E AT U R E S T H E F O L L O W I N G B R A N D S :

Tito’sWaterloo No. 9

Bacardi RumCazadores Tequila Blanco

Wild Turkey 101 B/RDel Maguey ‘Vida’ Mezcal

Chivas RegalCourvoisier VS

BolsCannonball Chardonnay & Cabernet

Bud LightSamuel Adams Boston Lager

Sierra Nevada Pale AleStone IPA

Corona ExtraStella Artois

P R E M I U M B A R F E AT U R E S T H E F O L L O W I N G B R A N D S :

Sminoff VodkaNew Amsterdam Gin

Cruzan RumEl Jimador Tequila

Bottled & Blend BourbonGeorge Dickel Rye

Martel VSSDBols

William Hill Chardonnay& Cabernet Bud Light

Samuel Adams Boston LagerSierra Nevada Pale Ale

Stone IPACorona ExtraStella Artois

All food & beverage prices are subject to 8.25% sales tax and 25% taxable service charge.One bartender will be scheduled per 75 guests

L U X U R Y H O S T E D B A R luxury cocktail | 13imported beer | 8domestic beer | 7

wine by the glass | 11Coke product soft drinks | 5

Topo Chico Mineral water | 5cordial | 13

P R E M I U M H O S T E D B A R premium cocktail | 12

imported beer | 8domestic beer | 7



L U X U R Y C A S H B A R luxury cocktail | 14imported beer | 9domestic beer | 8



P R E M I U M C A S H B A R premium cocktail | 13

imported beer | 9domestic beer | 8



Date post:	27-May-2020
Category:	Documents
Upload:	others
View:	5 times
Download:	0 times

Event - La Cantera Resort · 2 La Cantera Resort & Spa has an elite culinary team comprised of...

Documents