1 | Fall


{ appetizer }


grilled gulf oysters


cucumber shallot mignonette, fresh prepared horseradish & ponzu pearls, preserved lemon & handmade butter


shittake & portabello paté


goat chévre, garlic chives, texas pecan


grilled quail legs


local honey, glen’s smoked chili pepper, bacon


golden beet bruschetta


orange zest ricotta, olive ranch olive oil,


white balsamic, micro basil


{ salad | soup }


aqua dolce speckled romaine


shaved radish, celery, torn garlic crouton, teardrop tomatoes, buttermilk vinaigrette


or


white root soup


parsnip, potato, celeriac root,


parmesan crunchies, beet oil


{ entrée }


texas wagyu roasted tenderloin


gala apple cider, bourbon & rubbed sage butter


or


smoked duck breast


caramelized sweet potato sauce, roasted onion


{ sides }


braised greens & crispy leeks


smoked springdale bell peppers


butternut squash gratin


gruyere, preserved lemon & thyme


sautéed brussel sprouts


house dried raisin, pork belly croutons


roasted baby rainbow carrots


carrot top pesto, toasted caraway


artisanal bread basket


handmade herbed butter


{ $100 }




2 | Late Spring


{ appetizer }


grilled gulf shrimp


smoked pepper aioli, rosemary skewers


farm house cheese (housemade)


onion jam, fried texas 1015’s, fennel pollen, beet chips


{ salad }


springdale heirloom tomato salad


basil leaves, mint, castelvetrano, créme fraiche vinaigrette, shaved red onion, sunflower sprouts


{ entrée }


slow roasted porchetta (herb stuffed)


grilled peach, red wine vinegar, garlic, shallot


or


red fish on the half shell


baby arugula, citrus butter sauce, garlic chips


{ sides }


duck fat sautéed chard & onion rings


springdale vegetable pot pies


creamy yellow corn grits


{ $65 }








3 | Early Spring


{ plated appetizer }


artisanal cheeses


selection of texas made cheeses, pickle plate, honey, candied pecans


shaved dry cured sausages


house mustard, homemade jam


{ salad }


baby kale salad


roasted cheddar cauliflower, beets, shaved radish, green onion, wild poppy vinaigrette


{ entrée }


whole roast ranger chicken


honey & juniper brined, lemon, grilled spring onion


or


thunderheart bison meatloaf


espagnole, carrot, onion, hen egg


{ sides }


sautéed green beans


pickled red peppers, garlic & crispy shallot


fresh horseradish mashed potatoes


aged cheddar mac & cheese


herbed panko, goat cheese


{ $50 }








4 | Luncheon


pickled farm vegetables


green beans, sweet beets & fennel, hen eggs


pecan smoked trout


garlic potato pancakes, meyer lemon créme fraiche, parsley


ranger chicken


bibb cups, pickled mustard, shaved radish


green bean salad


pickled mustard, shaved radish, hard boiled duck egg


artisanal bread basket & honey butter


{ $30 }




5 | Pig Roast


70 lb Slow Smoked Whole Pig


molasses, brown sugar, fresh bay & juniper brined


apple cider vinegar, red pepper flake, dark brown sugar sauce


or


sweet tomato, pick a pepper, garlic & honey


{ $1,500 } all year


 




Our farm to table, custom menus are constantly changing because they are based on local and seasonal ingredients, but these can serve as examples of meals that we have planned in the past. Contact Coté Catering and we can discuss what kind of menu we can put together for your event!