Smoked & Fried Quail
Smoked and fried quail with demi-glace served over a grilled asparagus bundle.
Shrimp Beefsteak Tomato Salad
Grilled shrimp and beefsteak tomato salad topped with blue cheese and a light vinaigrette.
Beef Tenderloin Medallions
Medallions of Angus Beef Tenderloins with a Cabernet Demi Glace, Mushroom Risotto with Grilled Garden Vegetables
Rosemary Lamb Chops
Pecan wood smoked rosemary lamb chops served as an hors d'oeuvre.
Yucatan Chicken Skewers
Chicken thighs marinated in fresh orange juice, lime juice, chipotles in adobe, kosher salt, black pepper, chili powder and cilantro.
Shrimp & Coconut Grits
Blackened Shrimp & Grits simmered with coconut milk, thyme, butter, kosher salt and ground white pepper served as a passed hors d'ouerve.
Combination of black eyed peas, roma tomatoes, red onions, jalapeno chilis, cilantro, kosher salt, black pepper and lime juice.
Mark Hawkins & Ashley Hawkins
Mark Hawkins; Chief Culinary Architect
Ashley Hawkins; Chief Creative Officer
Citrus Herb Salmon
Citrus herb roasted salmon accompanied by diced eggs, red onions, capers and herb cream cheese.
Roasted Bacon Brussel Sprouts
Fresh brussel sprouts roasted with bacon, kosher salt, black pepper, and extra virgin olive oil.
Beef Tenderloin with a Sun-dried Tomato Risotto
Grilled beef tenderloin served on a bed of sun-dried tomato risotto with an asparagus bundle.
Mississippi Fried Catfish
Fresh catfish fillets seasoned with creole herbs and spices.
Handmade Smoked Chicken & Spinach Empanadas
Hand-crafted Pecan Wood Smoked Chicken Thighs, Leafed Spinach , Garlic, Onion and Monterey Jack Cheese Empanadas prior to baking in the oven.
Roasted Red Fish and Haricot Verts
Oven-roasted red fish, seasoned cavity with garlic and cilantro; served with haricot verts with julienne red bell peppers.
Creme Brûlée adorned with a dollop of whip cream and fresh seasonal berries.
Fresh Eggplant breaded with combination of regular & Japanese bread crumbs served on a bed of Fettuccine tossed with Extra Virgin Olive Oil & Fresh Basil with a Cabernet Marinara.
Chocolate Chip Bread Pudding
Turkey Feta Meatballs
Mark Hawkins; Chief Culinary Architect
Deconstructed Turkey Salad
Cobb Salad with Roasted Turkey Breast, Roma Tomatoes, Cucumbers, Monterrey Jack Cheese and Avocado.
Mahi Mahi Fish Tacos
Mahi mahi fish tacos with shredded cabbage, pico de gallo, salsa, and homemade jalapeño crema. Paired with a cucumber julienne red onion and tomato salad. Gourmet to go personal meal.
Gourmet To Go Personal Meals
Samples of prepared Meal Plans
Grilled Garden Vegetables
Roasted Red Bell Peppers, Grilled Parisian Carrots, Yelow Squash, Zucchini, Portabello Mushrooms and Red Onions.
Chef Mark Anthony Hawkins
Chef Mark Anthony Hawkins, Chief Culinary Architect
Mini Creole Sliders
Mini Cornbread Muffins filled with Patton's Hot Sausage, Baby Spinach, Swiss Cheese and a Roma Tomato with Remoulade Sauce.
Haricot Verts with Julienne Red Bell Peppers & Onions
The title says it all.....
Rosemary Garlic Lamb Chops with Roasted Root Vegetables
Texas Petite Crab Cakes
Petite Texas Crab Cakes
Lump crab combined with diced red onions, red bell peppers, Fresh jalapeño chiles, fresh cilantro, egg whites, mayonnaise & Japanese bread crumbs.
Shiitake Mushroom & Leek Croquettes
Shiitake Mushrooms combined with tender leeks, fresh thyme & oregano, butter, kosher salt, black pepper, Gruyere & Parmagiano Reggiano cheeses, milk & Japanese Bread Crumbs
Bourbon Pecan Tarts
Baked Anjou Pears
Roasted pear halves drizzled with extra virgin olive oil; then topped with vanilla bean yogurt, toasted pecans, roasted almonds and cranberry granola.
Pre-Set salad course for 15 guests.
Roasted Root Vegetables
Parsnips, Carrots, Globe Carrots, Beets, Celery Root and Brussel Sprouts.
Napa Chicken Salad Cones
Rotisserie chicken combined with diced red bell peppers, celery, mayonnaise, red wine vinegar, kosher salt, and black pepper, served in savory sesame seed cones, garnished with micro greens.