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There Is No Menu Number 3
Every menu is written for the event, the season and the guests. Here is how that works, and how to choose the way it is served.
How Our Catering Menus Work
You tell us the occasion, the headcount, the venue and the food you love and the food you don't. We write a first menu, you react to it, and we adjust until it is yours.
Seasonal menus built on Texas farms and ranches wherever the season allows. That means a menu written months ahead is a sketch; the final version is set when the date is close enough to know what will be at its best.
Dietary needs are part of the first draft, not a side note. Vegetarian, vegan, gluten-free, dairy-free and allergy requirements are planned so those guests eat as well as everyone else.
Start a menu for your eventWhat we need to write your first menu
- The date, or the month if the date is not set
- Roughly how many guests
- The venue, or home address, and whether there is a kitchen
- The occasion and the feel you want
- Foods you love, foods you hate, and any dietary needs
That is the quote form. Two minutes.
Which Way Should It Be Served?
The style changes the pace and feel of the whole event. These are the ones we offer and where each one shines.
Plated
Coursed and composed, served to seated guests. The most formal option and the most controlled timeline. Best for seated wedding dinners and client dinners.
Family-style
Shared platters passed down the table. Generous, warm and conversational. Best for rehearsal dinners, long-table weddings and celebrations where you want people talking.
Food stations
Chef-attended stations around the room. Gets guests moving and mingling, and handles dietary needs gracefully. Best for cocktail-style receptions and corporate events.
Buffet
Relaxed, flexible and efficient for larger groups. Best for backyard celebrations, holiday parties and casual weddings.
Passed appetizers
Cocktail hour, welcome drinks and receptions. Usually paired with one of the styles above.
Drop-off
Delivered ready to serve, labeled, with serving ware. Best for working lunches and meetings.
Not sure? The two-minute catering planner recommends one.
Menu Questions
Is everything custom?
Yes. There is no fixed package. We start with your date, headcount, venue and the food you love, then write a menu and a quote around it.
Do you offer plated, family-style and buffet service?
All three, plus food stations, passed appetizers and drop-off. The right style depends on the venue, the timeline and the feel you want, and we will tell you which one we recommend and why.
Can you handle dietary restrictions?
Yes. Vegetarian, vegan, gluten-free, dairy-free and allergy requirements are planned into the menu from the start, not bolted on at the end. Tell us about them when you ask for a quote.
How far ahead should we book?
As early as you can once the date and venue are set. Spring and fall weekends and December book first. For a quote, a few weeks' notice is usually fine for smaller events.
Let's Write Your Menu
Date, headcount and the kind of day you want. You get a menu and a quote written for it, not a package.