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{ appetizer }
baked oysters
aioli, spinach & bacon
pickled farm vegetables
green beans, sweet beets & fennel, hen eggs
texas cheese plate
house mustard & peach preserves
mushroom duxelle in brioche
garlic chives & olive oil
{ salad }
green bean salad
house mustard, shaved radish & turnip
arugula & mitzuna
shiitake mushrooms & spicy pecans
{ entrée }
braised grass fed beef short rib
apple cider & bourbon
butternut squash gratinpan fried pasture raised chicken
thyme & honey
braised greens & crispy leeks{ sides }
dos lunas mac & cheese
smoked springdale bell peppers
sauteed brussels sprouts
house dried raisins, white balsamic
roasted roots
sage & coarse black pepper
artisanal breads
homemade herbed compound butter
{ 90 }
2
{ cocktail }
pimm’s cup
{ appetizer }
olive oil & garlic roasted shrimp
on rosemary skewers
tomato bruschetta
smoked ringo peppers & gouda
{ salad }
tender lettuces with shaved radish,
sunflower sprouts, & thymegoat ricotta, apple cider vinaigrette & honey
artesian bread
handmade butter
{ entrée }
slow roasted local, pastured pig
sautéed chard & caramelized onion
spring veggie pot pies
curried yellow corn grits
stuffed roasted mushrooms
& rocket arugula{ 55 }
3
{ cocktail }
pimm’s cup
{ appetizer }
artisanal cheeses
& dry cured sausages
house mustard, homemade jam
bacon wrapped quail legs
spicy honey sauce
{ entrée }
whole roast chicken
lemon, thyme, grilled spring onion
bison meatloaf
sweet potato barbeque
{ sides }
braised greens
caramelized onion
creamy mashed potatoes
traditional brown gravy
{ 45 }
Our 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!