CATERING EVENTS MENU by jwk48861

VIEWS: 40 PAGES: 8

									CATERING & EVENTS MENU
Gourmet platters                                                stations
Artisanal Cheese                                                Each station requires 1 chef attendant
A selection of domestic and imported cheeses, served with       (minimum of 30 people required)
fresh fruit, Marcona almonds, and sliced fresh bread
                                                                Pasta Station
Antipasto
A selection of cured meats, roasted red peppers, grilled and    Penne and linguine pasta, alfredo sauce, basil pesto,
marinated vegetables, and imported olives                       grilled chicken, sliced mushrooms, spinach, diced
                                                                tomatoes, and parmesan cheese
Mediterranean
House-made hummus, couscous, arugula pesto, imported            Carving Stations
olives and grilled pita                                         Herb roasted pork loin with port demi sauce
                                                                Fresh Atlantic salmon wrapped in buttery flaky puff pastry
Seasonal Fruit                                                  with lemon burre blanc
Featuring a selection of the freshest fruits, and accompanied   Peppercorn beef tenderloin with horseradish sauce and
by a maple-yogurt dipping sauce                                 pain de mie rolls
                                                                New Zealand rosemary rack of lamb served with a
Crudités                                                        cabernet reduction
Served with garlic-artichoke dip

Black Truffle Pate                                              Desserts
Accompanied by cornichons and cabernet-soaked cherries
                                                                White Chocolate Bread Pudding Bites
Smoked Salmon (serves 30-50)
Wild caught salmon with diced tomato, cucumbers, red            Ancho Chile and Double Ganache Brownie
onion, capers and a dill crème fraiche
                                                                Naked Chocolate Truffles
Shrimp Cocktail (serves 25)
Jumbo Florida pink shrimp with spicy cocktail sauce and         Lemon Cheesecake Spoons Topped With Graham
fresh lemon                                                     Cracker Crumbles
CATERING & EVENTS MENU
ColD Hors ‘D oeuVres anD Canapés
Cowboy Sushi
Thinly sliced, tender flank steak, rolled with Gruyere, roasted pepper medley, jalapenos and cilantro.
Seared and served with crushed avocado and homemade Worcestershire demi

Mini Black & Bleu
Thinly sliced certified Angus beef with caramelized onions and roasted garlic and blue cheese aioli served on
pan de mie rolls

Bruschetta
Fresh tomato, basil, and garlic served on lightly toasted bread

BLT
Applewood smoked bacon, arugula, roasted toy box tomatoes w/ lemon aioli on lightly toasted brioche

House-Smoked Salmon with Relish
House-Smoked Salmon with tomatoes & cucumber relish topped with caviar and caper crème fraiche and
served on cucumber

Southwest Chicken Tostada
Roasted chicken breast with corn, cilantro, and avocado aioli served on crispy tostada

Seared Sesame Ahi Tuna
Seared sesame ahi tuna in sesame soy bath

Onion & Wild Mushroom Tartlet
Caramelized onion and wild mushrooms in a phylo tartlet

Goat Cheese Stuffed Peppadew Peppers
Citrus goat cheese Peppadew peppers

Hyroponic Green Salad
Hydroponic micro green salad tossed with lemon oil, sea salt, and cracked black pepper served on
tomato rounds
CATERING & EVENTS MENU
Hot Hors ‘DoeuVres & Canapés
Certified Angus Beef Brochettes
With crimini mushrooms, cherry tomato, poblano peppers, and chimichuri

Homemade Truffled Beef Wellington Bites

Gulf-Coast Crab Cakes With Remoulade Sauce

Roasted Lamb Chops With Chocolate Cherry Demi

Crab Stuffed Crimini Mushrooms Topped With Parmesan Breadcrumb

Mini Empanadas With Chimichuri Sauce (Beef or Vegetable)

Grilled Chicken Tenders With Lavender Honey Mustard

Fried Chicken Lollipops Drizzled With Chipotle Honey

Deep Fried Max & Cheese With A Cheesy Truffle Béchamel

Southern Fried or Roasted Quail With Chipotle Honey Mustard

Pan Borracho (½ pan to serve 25)
Sourdough baguette, prosciutto, fresh thyme, garlic and yellow onions soaked in savory white wine custard with
Gruyere, mozzarella and grana padano cheeses—all baked until bubbly and gooey

Lobster Corn Fritters Served With Jalapeño Remoulade

Nacho Oysters
Crispy fried Gulf Coast oysters on aioli and fried wontons, topped with house made habanera salsa and cilantro

Brie & Raspberry Compote On Brioche

Sliders
Kobe Beef
Bison
Pulled Pork

Twice Baked Red Bliss Potatoes
Mini red potatoes filled with spinach, garlic, and cheese
CATERING & EVENTS MENU
ClassiC Wine Dinner menu
4 courses 
Sommelier’s choice of 4 wines paired with each course
2 oz. pours of each
Menus are based on seasonal availability and created specifically for each individual event

SAMPLE MENU (all menus are custom-designed)

Amuse Bouche
  House Smoked Salmon
  Crème Fraîche, Capers, Fresh Dill, Roma Tomatoes, Red Onion, English Cucumber

1st Course
    Oven Roasted Quail Stuffed with Red Onion, Leeks, Blueberries
    Drizzled with Quail Jus and Pinot Noir Reduction

2nd Course
   Port Poached Pear and Arugula Salad
   Texas Goat Cheese, Cayenne Pecans, Port Poaching Liquid Vinaigrette

3rd Course
    Prime Rib
    Accompanied by Au Jus, Horseradish Sauce, Roasted Red Bliss Potatoes,
    Grilled Asparagus, Honey Glazed Baby Carrots
    —or—
    Smoked, Slow-Roasted Wild Caught Salmon
    Orange Basil Beurre Blanc, Wild Mushroom Risotto, Haricot Verts, Butter Roasted Cauliflower

4th Course
    Belgian Chocolate Pot De Crème
    Maple Whipped Cream, Fresh Berries
CATERING & EVENTS MENU
GranD Wine Dinner menu
6 courses 
Sommelier’s choice of 5 wines paired with each course 
2 oz. pours of each
Menus are based on seasonal availability and created specifically for each individual event

SAMPLE MENU (all menus are custom-designed)

Amuse Bouche                                                                                  Entrée Course
  Duck and Pork Rillette                                                                          Filet Mignon
  Crispy Wonton                                                                                   Port Shiitake Demi, Sautéed Aspiration, Roasted Parmesan Roma
                                                                                                  Tomato, Lobster Mashed Potatoes
1st Course                                                                                        —or—
    Lobster Bisque                                                                                Seared Sesame Crusted Ahi Tuna Steak
    Lobster Meat and Sherry Wine Garnish                                                          Wasabi-Soy Bath, Asparagus Risotto, Oven Roasted Butternut Squash,
                                                                                                  Grilled Red Bell Peppers
2nd Course
   Pan Seared Diver Scallops                                                                  Sixth Course*
   Melted Leeks and Tomato Confit                                                                 Cheese Board
                                                                                                  Morbier, Belletoie Brie, Roasted Marcona Almonds, Grapes, Membrillo
3rd Course                                                                                        —or—
    Spring Mix Salad                                                                              House-made Granny Smith Apple Tart
    Roasted Grape Tomatoes, Gorgonzola Dolce, Fresh Raspberries Candied Marcona                   Vanilla Bean Ice Cream, Fresh Berries
    Almonds, Scallions, Raspberry Vinaigrette
                                                                                                  *Sixth Course Option: Choose Dessert or Cheese Board or include both
4th Course                                                                                        for an additional $15 per person surcharge
    Lamb Chop Lollipops
    Golden Raisin Couscous, Chocolate Cherry Demi
CATERING & EVENTS MENU
seateD lunCH options
entrée + salad OR dessert
salad + entrée + dessert
appetizer +salad + entrée + dessert (only available at MAX’S Wine Dive)

APPETizERS (only available for events at MAX’S Wine Dive)                               SALADS
MAX & Cheese                                                                            Chef’s Choice Soup
Cavatappi pasta tossed in truffle cream with fresh mozzarella, white cheddar, cotija,
and Grana Padano cheese                                                                 Caesar Salad
                                                                                        Hearts of Romaine lettuce with roasted peppers, white anchovies, and crostini;
MAX & Jack’s Frites                                                                     topped with a chipotle, lime and roasted garlic dressing
Fresh-cut, skin-on Russet potato fries tossed with MAX’S secret fry dust
                                                                                        ENTRéES
Nacho Mama’s Oysters                                                                    Southern Fried Chicken
Crispy fried Gulf Coast oysters on aioli and fried wantons, topped with                 Jalapeno and buttermilk marinade, deep fried slow and low and served with chipotle
homemade pickles                                                                        honey, mashed potatoes and collard greens

Gator Bites                                                                             Seasonal White Fish Tacos
Crispy fried wild-harvested alligator tail meat from Janik Alligator Company of El      Pan seared seasonal white fish, served with mango salsa, avocado aioli, and
Campo tossed in a sweet and spicy Thai glaze                                            cabbage. Served on corn tortillas.

Pan Borracho (MAX’s famous “Drunk Bread”)                                               Yama Kobe Beef Burger
Torn sourdough baguette, proscuito, fresh thyme, garlic, and yellow onion soaked in     Served with brie, homemade pickles, tomato, and lettuce, on a fresh onion Kaiser
a savory white wine custard with Gruyère, mozzarella, and gana panda cheeses—all        bun. Served with truffle fries.
baked until bubbly and gooey
                                                                                        Vegetarian Wrap
Calamari                                                                                This vegetarian-friendly wrap starts out with a large, tomato-basil wrap that gets filled
Semolina-crusted tender squid with a duo of Pacific Rim sauces, spicy kimchee and       with a medley of roasted bell peppers, sundried tomatoes, sprouts, and avocado.
sweet and tangy mango mint                                                              The wrap is grilled and served with a sweet and zesty cilantro pesto dipping sauce.
                                                                                        (optional: add fried or grilled chicken)

                                                                                        Wild Mushroom Risotto
                                                                                        Served with glazed baby carrots

                                                                                        DESSERTS
                                                                                        Ancho Chile Brownie

                                                                                        White Chocolate Bread Pudding
CATERING & EVENTS MENU
Dinner options: maX’s Wine DiVe only
salad + entrée + dessert
appetizer + salad + entrée + dessert
(wine not included)


APPETizERS
MAX & Cheese
Cavatappi pasta tossed in truffle cream with fresh mozzarella, white cheddar, cotija, and Grana Padano cheese

MAX & Jack’s Frites
Fresh-cut, skin-on Russet potato fries tossed with MAX’S secret fry dust

Nacho Mama’s Oysters
Crispy fried Gulf Coast oysters on aioli and fried wantons, topped with homemade pickles

Gator Bites
Crispy fried wild-harvested alligator tail meat from Janik Alligator Company of El Campo tossed in a sweet and spicy Thai glaze

Pan Borracho (MAX’s famous “Drunk Bread”)
Torn sourdough baguette, proscuito, fresh thyme, garlic, and yellow onion soaked in a savory white wine custard with Gruyère,
mozzarella, and gana panda cheeses—all baked until bubbly and gooey

Calamari
Semolina-crusted tender squid with a duo of Pacific Rim sauces, spicy kimchee and sweet and tangy mango mint

Asian inspired Ribs
All-natural Berkshire pork baby back ribs with hoisin glaze and sambal

Diver Scallops and Sweet Corn Relish
Seared diver scallops on a bed of sherry-infused sweet corn relish, accompanied by a cranberry reduction & charred lemon
CATERING & EVENTS MENU
SALADS
Caesar Salad
Hearts of Romaine lettuce with roasted peppers, white anchovies, and crostini; topped with a chipotle, lime and
roasted garlic dressing

Field Greens with Roasted Shallot and Stuffed Fig
Organic field greens tossed in roasted shallot vinaigrette along with a Danish blue cheese-stuffed fig, crisped prosciutto and red
currant gastric

Bacon & Egg Salad
Crisp leaves of hydroponic bibb lettuce with poached egg, French breakfast radishes, and four strips of crisp applewood
smoked bacon in a tangy buttermilk vinaigrette

ENTRéES
Southern Fried Chicken
Jalapeno and buttermilk marinade, deep fried and served with chipotle honey, mashed potatoes and collard greens

Pan Seared Salmon
Wild Scottish salmon served with fennel and micro green salad, sweet white bean cassoulet and organic spinach

Yankee Pot Roast
Texas-raised Kobe beef check slowly braised and served with roasted root vegetables, mushrooms and Yorkshire pudding—all
swimming in a sumptuous red wine braising jus

Chicken Pot Pie
Home-style chicken pot pie loaded with fall root vegetables (carrots, parsnips, turnips, and rutabaga), onions, fresh chicken, and
seasoned with fresh herbs – all topped with buttered puff pastry

Wild Boar Pasta
Milk braised Texas boar with wild mushrooms and tomato confit in rich braising jus with home-made Jerusalem artichoke gnocchi
and local goat cheese brulee

DESSERTS
Half and Half
Half ancho chile brownie and half white chocolate bread pudding served with gelato or vanilla bean ice cream

Meyer Lemon Cheesecake
Silky, smooth cream cheese panna cotta, served with Meyer lemon chutney and strawberry thyme pink peppercorn relish

Chocolate Pots

								
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