2019 - 2020 catering menu...tex-mex | 24 deluxe southwest salad with assorted flavorful toppings and...

Continenta l BreakfastsOrange Juice, Fresh Gevalia Coffee, and Hot Tea

Mac Dav i s Continenta l | 1 4Cascading Display of Sliced Fresh Fruit,

Assorted Muffins and Danishes, and

Warm, Handcrafted Pecan Sticky Buns

Continenta l EnhancementsOverton’s Signature Smoked Tomato Grits | 3 Person

Smoked Brisket Hash | 4 Person

Assorted Fruit Smoothie Shooters | 24 Dozen

Assorted Bagels and Cream Cheese | 25 Dozen

Assorted Breakfast Burritos | 38 Dozen

Sausage Biscuit Sandwiches | 28 Dozen

A 20% Service Charge and 8.25% Sales Tax will be Applied to All Food and Beverage Pricing. All Menus and Prices are Subject t o Change

2

Sunr i se | 16Cascading Display of Sliced Fresh Fruit, Farm Fresh Scrambled Eggs,

Crisp Bacon, Pork Sausage, Overton’s Signature Smoked Tomato Grits,

and Country Breakfast Potatoes

Breakfast Taco Bar | 16Warm Flour and Corn Tortillas, Farm Fresh Scrambled Eggs,

Seasoned Ground Beef, Crisp Bacon, Diced Texas Breakfast Potatoes,

Sautéed Mix of Onions, Tomatoes and Spinach, Served with Texas Caviar

Hea l thy Start | 18Assorted Sliced and Whole Fruit, Turkey Bacon, Whole Grain English Muffins,

Fresh Avocado Spread and Sliced Tomatoes, Farm Fresh Scrambled Egg

Whites, and Oatmeal Accompanied with Assorted Toppings

B ig Texan | 18Fresh Sliced and Whole Fruit, Scrambled Eggs, Tater Tot Casserole,

Crisp Bacon, Pork Sausage, and Fluffy Pancakes with Warm Syrup

Breakfast Buf fetsOrange Juice, Fresh Gevalia Coffee and Hot Tea

Minimum of 20 Guests


3

Breakfast EnhancementsEnhancements can be Added to Your Continental or Breakfast Buffet

Priced Per Person and Based on Final Guarantee

Attendant Fee | 100 | Per 100 Guests

A s sorted J u i ce s | 2Upgrade your Breakfast with Additional

Assorted Chilled Juices of Cranberry, Grape,

and Apple

Ce rea l Ba r | 4Assorted Cereals

Served with 2% and Whole Milk

Add Assorted Fresh Berries 1.50

B i scu i t s a n d G ravy | 4Warm, Fluffy Country Biscuits

Served with White Pepper Gravy

S m o ot h i e S h o o te rs | 5Chilled, Blended Options of: Strawberry

Banana, Mango Sherbert, and Peach

O a t mea l Ba r | 5Hearty, Rolled Oats Accompanied with

Assorted Toppings

Pa r fa i t Ba r | 5Creamy Vanilla Yogurt Accompanied with

Assorted Toppings

Wa f f l e Ba r | 5Savory, Golden Belgian Waffles

Served with Warm Syrup, Whipped Cream,

Fresh Berries, Chocolate Chips, and Chopped

Nuts

O m e le t S ta t ion | 8*Requires Attendant Fee

Create Your Own Custom Omelet with our Fresh

Ingredients


4Vegan

Plated BreakfastsOrange Juice, Fresh Gevalia Coffee, and Hot Tea

Out law | 14Farm Fresh Scrambled Eggs, Crisp Bacon, Pork Sausage,

and Country Breakfast Potatoes

Texas Star | 16Country Style Sauté of Diced Pork Sausage, Peppers,

Onions, and Country Breakfast Potatoes

Topped with Scrambled Eggs and Cheddar Cheese

Someth ing Sweet | 16Layered Texas-Sized French Toast

Smothered in a Fresh Blueberry Compote

Served with Pork Sausage and

Crisp Bacon


5

Refreshment BreaksPriced Per Person and Based on Final Guarantee


Ch ips and D ip | 6Warm, Smoked Cheddar Queso, Guacamole,

Served with Fresh, Blended Salsa and Tortilla Chips

Sweet & Sa l ty | 8 Display of Buttered and Caramel Popcorn, Individual Bags of Trail Mix,

and Assorted Full-Sized Candy Bars

Breads and Spreads | 10 Warm Spinach Artichoke Dip, Classic Garlic and Herb Hummus ,

and French Onion Dip: Accompanied with Kettle Chips, Pita Chips, and

Crostinis

Chocola te Madness | 10Overton’s Signature Chocolate Aftershock Cookies, Fudge Brownies,

Chocolate Mousse Shooters, and Whoopie Pies

Hea l thy | 14Cascading Display of Fresh Vegetables, Classic Garlic and Herb Hummus,

Individual Bags of Trail Mix, Assorted Energy Bars, and Fresh Yogurt Parfait

Shooters


7

Boxed LunchesPlease Select Up To Two (2) Choices

Accompanied with Potato Chips, Whole Fruit,

Jumbo Cookie, and Guests’ Choice of Bottled Water or

Soft Drink

Turkey and Cheddar | 1 5Smoked Turkey Breast and Cheddar Cheese on a Buttery

Croissant with Sliced Tomato and Green Leaf Lettuce

Ham and Swiss | 1 5Smoked Ham and Swiss Cheese on a Onion Kaiser Roll

with Sliced Tomato and Green Leaf Lettuce

Roasted Vegg ie | 1 5Roasted Vegetables, Green-Chile Pesto, Classic Garlic

and Herb Hummus, and Fresh Spinach on a Vegan

Ciabatta Roll

Roast Beef | 1 7Roast Beef and Provolone Cheese on an Onion Kaiser

Roll with Sliced Tomato, and Green Leaf Lettuce


Vegan 8

Lunch Buf fetsIced Tea

Add Fresh Brewed Gevalia Coffee To Your Meal | 1


Executive De l i | 22Tossed Seasonal Garden Salad with

Assorted Fresh Toppings and Homemade

Dressings of: Creamy Ranch Dressing and

Sweet Shallot Vinaigrette

Chilled Pasta Salad

Creamy Cole Slaw

Chef’s Soup du Jour

Sweet and Savory Chicken Salad with

Crunchy Walnuts and Crisp Apples

Sliced Roast Beef, Smoked Ham and Turkey

Assorted Sliced Cheeses

Fresh Selection of Breads and Croissants

Crispy Homemade Kettle Chips and

Fresh, Blended Salsa

Assorted Jumbo Cookies and Fudge

Brownies

Hea l thy Cho ice | 24Wild Field Greens with Baby Frisée,

Served with Assorted Dried Fruits, Chilled

Vegetables, and Homemade Dressings

of: Tangy Balsamic and Sun-Dried

Tomato Vinaigrette

Chilled Texas Caviar

Chef’s Selection of Broth Soup

Lime Marinated Grilled Chicken Breast

Roasted and Grilled Vegetable Display

Drizzled with a Balsamic Glaze,

Accompanied with a Cascading Display

of Pita Chips and Lavash

Served with Classic Garlic and Herb

Hummus

Sliced, Seasonal Fresh Fruit Display


9

Tex-Mex | 24Deluxe Southwest Salad with Assorted

Flavorful Toppings and Served with a

Rich Cilantro-Lime Vinaigrette: Paired with

Overton’s Signature Texas Caviar

Chili Spiced Ground Beef and

Shredded Chicken

Crispy Taco Shells and Warm Flour Tortillas

Savory Cheese Enchiladas Smothered in a

Chipotle-Chile Adobo Sauce

Classic Spanish Rice

Smoked Paprika and Lime Black Beans

Tri-Colored Tortilla Chips and Fresh,

Blended Salsa

Warm Apple Fritters With Honey

Lubbock | 25Tossed Seasonal Garden Salad with




Crispy Chicken Fried Steak with Creamy,

White Pepper Gravy

Grilled, Marinated Chicken Breast with

Chipotle Cream Sauce

Smothered Green Beans

Overton’s Signature Roasted Red

Pepper Mashed Potatoes

Banana Pudding Trifle





10

Texas Twang | 26Mixed Garden Salad with

Assorted Fresh Toppings and

Homemade Dressings of: Creamy

Ranch Dressing and Balsamic

Vinaigrette

Chilled Potato Salad

Creamy Coleslaw

Toasted Slider Buns

Seasoned Pulled Pork with Sweet &

Spicy BBQ Sauce

Grilled Chicken Served with

Chipotle-Lime Aioli

Ranchero Style Pinto Beans

House Chips and Freshly Blended

Salsa

Home-Style Texas Peach Cobbler

Wild West | 25Tossed, Seasonal Garden Salad with

Assorted Fresh Toppings and

Homemade Dressings of: Creamy

Ranch Dressing and Sweet Shallot

Vinaigrette


Grilled Cheddar Brats, House-Smoked

Dark Meat Chicken, and Char-Grilled

Burgers

Assorted Deluxe Buns and Condiments


Crispy House Kettle Chips and

Fresh, Blended Salsa

Assorted Baked Pies





11

P la ted LuncheonsIced Tea


Ch icken Marsa la | 22Sautéed Chicken Breast in Butter and Herbs

Topped with Rich, Mushroom Marsala Sauce

Roasted Ratatou i l l e | 22Fresh Assortment of Stewed Vegetables Paired with a

Vegan Chuck Wagon Steak and Presented with a

Vegetable Velouté

Parmesan Crusted Ch icken | 24Chicken Breast Pan-Fried in a Parmesan Batter

Topped with Garlic Tarragon Cream Sauce

Ch icken Fr ied Steak | 25Breaded Choice Steak

Served with Jalapeño Cream Gravy


Vegan 12

P la ted LuncheonsIced Tea


Gr i l l ed S i r lo in | 266oz Choice Sirloin with Overton’s Signature

Five – Pepper Butter

Texas Smoked Br i sket | 27Sliced Smoked Brisket with Sweet and Spicy BBQ

Sauce

Ci lant ro-L ime Sa lmon | 28Salmon Filet with Local Micro-Green Cilantro in

Light Lemon-Butter Sauce

Sh i raz Sp iced Tender lo in | 32Petite Filet, Grilled and Slow Roasted with Spiced Red

Wine Au Jus


13

P la ted D innersIced Tea and Gevalia Coffee

Ask Your Conference Service Manager for a Full Wine List

Pecan Crusted Ch icken | 36Seasoned Grilled Chicken Breast Topped with Roasted, Maple and Molasses Pecan

Glaze

Becker Vinyards, Claret, TX

Tutela, Pinot Grigio, Italy

Vegan R ibs | 36Made with Vital Wheat Protein and Chef’s Blend of Spices Topped with Texas BBQ

Sauce

Willamette Valley Vineyards “Whole Cluster”, OR

Kim Crawford Sauvignon Blanc, New Zealand

West Texas Duo | 38 F i l e t | 42 Grilled Chicken Breast Topped with Light Cream Sauce or a 6oz Sirloin Served with our

Secret House Rub; Paired, With Your Choice of Either Pan-Seared Salmon Topped with

Sweet Mango Salsa or Two Succulent Crab Cakes

Juggernaut, Cabernet Sauvignon, CA

L’Ecole, Chardonnay, CA

Smoke N ’ Gr i l l | 40Tender 6oz Filet Topped with Overton’s Signature Five-Pepper Butter; Accompanied

with Brown Sugar Chili Rub House-Smoked Dark Meat Chicken

English Newsom RLT, Malbec Merlot, TX

Banfi Pinot Grigio, San Angelo, Italy


14Vegan

P la ted D innersIced Tea and Gevalia Coffee


Ch icken Fr ied R ib Eye Steak | 40Choice Rib Eye Steak, Hand-Battered and Deep Fried in a Golden Crust; Topped with

Texas-Style, White Pepper Gravy

Angels & Cowboys, Red Blend, CA

Chalone “Estate” Chardonnay, CA

New York St r ip | 4210oz New York Strip with our Secret House Rub, Topped with the Overton’s Signature

Five-Pepper Butter

La Sienna Red Wine

Matthiason, Chardonnay, CA

Smoked Sea Bass | 50In-House Smoked Sea Bass Topped with Fresh Poblano and Pineapple Pico

Argyle Pinot Noir, OR

Trimbach Riesling, France

Sur f and Tur f | 52 Tender 6oz Filet with Our House Dry Rub Served Alongside Three Grilled Prawns,

Dressed with Overton’s Signature Five-Pepper Butter

Range, Syrah, WA

Coelho, Chardonnay, OR


15

P la ted Sa lad and Dessert OptionsDesign Your Own Menu by Selecting Your Favorite Salad and Dessert

Sa lad Options

C l a s s i c C a e s a rCrisp Romaine Lettuce Topped with

Freshly-Grated Parmesan Cheese and Italian

Garlic and Herb Croutons

Served with Classic Caesar Dressing

S p i n a c h a n d A r u g u l aSweet Candied Pecans, Crisp Cucumbers,

and Blue Cheese Crumbles

Presented on a Bed of Spinach and Arugula

Served with Cranberry Vinaigrette

S ea s o n a l G a rd e n S a l a dLeafy Garden Greens with Thinly-Sliced

Carrots, Grape Tomatoes, and Crisp

Cucumber Slices

Served with Ranch Dressing

Dessert Options

Pe ca n P i eSouthern Pecan Pie Drizzled with a Homemade

Makers Mark Crème Anglaise

C h ee s eca ke Pa r fa i t sCrushed Graham Cracker Beneath a Layered

Silky Cheesecake Swirled with Your Choice of

Strawberry, Chocolate, or Caramel

B e r r y Tr i f l eDecadent Layered Parfait with Fresh Berries,

Vanilla Cubed Pound Cake, and Whipped

Cream

C h o co l a te M o u s s e (GF )Sweet, Velvety Chocolate Mousse Topped with

a Dollop of Whipped Cream and Rich Chocolate

Shavings


16

P la ted Sa lad and Dessert EnhancementsUpgrade your Plated Meal with Some of Our Favorites

Sa lad Upgrades | 2

S wee t N ’ S o u r F l o re t sChilled Broccoli Florets, Sweet Candied

Pecans, Chopped Bacon, Thinly-Sliced

Carrots, Dried Cranberries, and

Chopped Egg; Combined With a Tangy

Sweet N’ Sour Dressing

B l u e C h ee s e We d geChilled Iceberg Lettuce Wedge, Topped

with Creamy Blue Cheese Dressing and

Drizzled with Balsamic Glaze

Garnished with Crisp Chopped Bacon,

Sliced Grape Tomatoes, Blue Cheese

Crumbles, and Red Onions

G ree k S a l a dFresh Green Romaine Lettuce, Tossed

with Kalamata Olives, Feta Cheese

Crumbles, Sun-Dried Tomatoes, Crisp

Cucumbers Slices, and Red Onions

Served with Citrus Vinaigrette

Dessert Upgrades | 2

Re bec ca C ree k C h o co l a te To r teLayered Rich Chocolate Cake Cooked with

Texas Rebecca Creek Whiskey and

Finished with White Chocolate and

Raspberry Sauce

L e m o n a n d M i n t Pa r fa i tCrushed Graham Cracker Beneath a

Layered Lemon Curd and Swirled with

Fresh Mint Whipped Cream

Pea n u t B u t te r W h i pCreamy Peanut Butter Mousse with

Golden Graham Cracker Crust; Drizzled in

Caramel Glaze

W h i te C h o co l a te B u n d tClassic Vanilla Bundt Cake Centered with

Creamy White Filling and Garnished with

Fresh Seasonal Berries


17

P la ted Accompan iments Design Your Own Menu by Selecting Your

Favorite Sides

StarchesWhipped Garlic and Herb Mashed Potatoes

Roasted Red Potatoes

Rice Pilaf

Vegetab lesZucchini and Squash Provençale

Seasonal Vegetable Medley


Upgrades | 2Overton’s Signature Roasted Red Pepper Mashed Potatoes

Creamy Parmesan Potatoes

Balsamic and Pecan Brussels Sprouts

Roasted Asparagus Spears

Seasonal Julienne Vegetables

Local Gouda and Bacon Mac N’ Cheese

Grilled Zucchini Discs


18

Dinner Buf fetsIced Tea

Add Freshly Brewed Gevalia Coffee To Your Meal | 1


E l Vaquero | 36

Deluxe Southwest Salad with Assorted

Flavorful Toppings and Served with a

Rich Cilantro-Lime Vinaigrette: Paired with


Seasoned, Grilled Steak and

Chicken Fajitas

Sautéed Peppers and Onions

Warm Flour and Corn Tortillas

Deluxe Nacho Bar

Classic Spanish Rice and Smoked

Paprika and Lime Black Beans

Warm, Layered Tres Leches Cake

Backyard Gr i l l | 38

Tossed Seasonal Garden Salad with


Dressings of: Creamy Ranch Dressing

and Sweet Shallot Vinaigrette

Creamy Coleslaw and Chilled Potato

Salad

Texas Sliced, Smoked Brisket with

Sweet & Spicy BBQ Sauce

In-House Smoked Chicken, Sausage,

Peppers, and Onions

Buttered Mashed Potatoes


Mixed Berry Cobbler Served with Vanilla

Ice Cream


19


Add Freshly Brewed Gevalia Coffee To Your Meal | 1Minimum of 20 Guests

Caprock | 40

Spinach and Arugula with Sweet Candied

Pecans, Crisp Cucumbers, and Blue

Cheese Crumbles; Served with Cranberry

Vinaigrette

Sliced, Roasted Turkey and Traditional

Brown Gravy Accompanied with Carved,

Seasoned Prime Rib Au Jus

Roasted Corn Dressing


Creamy Parmesan Potatoes

Pound Cake Parfait Bar

West Texas Ranch | 42

Tossed Seasonal Garden Salad with




Seasoned and Marinated Strip Loin

Grilled Chicken Breast Smothered in

Chipotle Cream Sauce

Overton’s Signature Roasted Red Pepper

Mashed Potatoes

Local Gouda and Bacon Mac N’ Cheese


New York Style Cheesecake Bar


20


Add Freshly Brewed Gevalia Coffee To Your Meal | 1


Catt le Baron | 44

Fresh Garden Salad with Assorted Berries,

Candied Pecans, and Blue Cheese Crumbles

Served with Sweet Shallot Vinaigrette

Marinated Cucumber Salad

Baked Salmon, Topped with a Roasted, Maple and

Molasses Pecan Glaze

Grilled New York Strip Seasoned with

Our Secret House Rub

Rice Pilaf

Balsamic and Pecan Brussels Sprouts

Zesty Lemon Asparagus Spears

Sweet Rewards Display


21

Disp laysPriced Per Person

Based on Final Guarantee

Gr i l l ed Vegetab les | 5 Cascading Display of Seasonal Grilled

Vegetables, Drizzled in Balsamic Glaze

Spreads & D ips | 5 Assortment of Pita Chips, Crackers,

Crostini's and Lavosh; Served with Warm

Spinach and Artichoke Dip, Classic Garlic

and Herb Hummus,

and Creamy Blue Cheese Dip

Fru i ts & Crud i tés | 6Seasonal Sliced Fruit with Sweet Vanilla

Yogurt and a Selection of Fresh Vegetables

Served with Creamy Ranch Dressing

Canapés | 6 Chef’s Selection of Assorted Tapas and

Canapés, Featuring Overton’s Signature

Fried Green Tomato Bruschetta

Sweet Rewards | 6 Chef’s Selection of Miniature Desserts and

Sweet Treats from the Bakery

Cheese & Meats | 7 A Selection of Imported and Domestic

Cheeses, Chilled, Sliced Meats

Accompanied with Assorted Crackers and

Dips

Mar inated Ant ipasto | 7 Roasted Asparagus, Prosciutto, Fresh

Mozzarella, Artichokes, Salami, Roasted Red

Peppers, Provolone Cheese, and Kalamata

Olives; Marinated in Herb Olive Oil

Smoked Sush i | 8 Chef’s Selection of Assorted Smoked

Seafood, Hand Rolled and Presented on

Chilled Granite


22Vegan

Action Stat ion EnhancementsUpgrade Your Meal with these Action Stations


Gourmet Cof fee | 4 Attendant Included

Gourmet Gevalia Coffee

Assorted Syrups, Whipped Cream, and

Toppings

Executive Sa lad Bar | 5Attendant Included

Additional Toppings, Dressings, and

Hand-Tossed Salads

Whipped Potato Bar | 7Buttered Mashed Potatoes with Your

Choice of Assorted Fresh Toppings and

Proteins

Mac N’ Cheese Bar | 9Local Gouda Mac N’ Cheese with Your

Choice of Assorted Fresh Toppings and

Proteins

Street Taco Bar | 10Attendant Included

Design Your Own Street Taco with Guests’

Choice of Smoked Brisket or Shredded

Smoked Chicken

Pasta S tat ion | 12Attendant Included

Sauté Your Order with Assorted Toppings,

Proteins, Sauces, and Pasta


23

Hot Hors D ’ OeuvresMinimum and Increments of 25 pieces

Ba ked Vege ta b l e S tu f fed M u s h ro o m s | 2 . 5 0 Vege ta r i a n S p r i n g R o l l s | 2 . 5 0 S wed i s h M ea t ba l l s | 2 . 5 0 M u s h ro o m Vo l - Au - Ve n t | 2 . 5 0 J a l a p e ñ o C rea m C h ee s e Wo n to n s | 2 . 5 0 S p i n a c h S t r u d e l s | 2 . 5 0 B ee f o r C h i c ke n E m pa n a d a s | 2 . 5 0 Ap p l e Po rk B e l l i e s | 2 . 5 0 B r i s ke t Q u e s a d i l l a s | 2 . 5 0 S m o ked G o u d a & Ba co n M a c N ’ C h ee s e B i te s | 2 . 7 5 S p i n a c h a n d A r t i c h o ke E n C ro û te | 2 . 7 5B ee f o r C h i c ke n We l l i n g to n | 2 . 7 5 S e s a m e C h i c ke n o r B ee f Te r i ya k i S ke we rs | 2 . 7 5 S p i c y Po ta to S a m o s a s | 2 . 7 5S tea m ed Po rk B u n s | 2 . 7 5 B l u e C h ee s e S tu f fed M u s h ro o m s | 2 . 7 5 C h ee s e b u rge r S l i d e rs | 3 . 5 0G oa t C h ee s e a n d Pea r Tu r n ove rs | 3 . 5 0Co co n u t S h r i m p | 3 . 7 5 C u ba n B ee f o r Po ta to C ro q u e tte | 3 . 0 0 Re u be n S p r i n g R o l l s | 4 . 0 0


Vegan 24

Ch i l l ed Hors D ’ OeuvresMinimum and Increments of 25 pieces

C u cu m be r To m a to B r u s c h e tta | 2 . 0 0 Fe ta a n d M e l o n M i n t S p o o n s | 2 . 0 0 Co r n brea d D i s c s | 2 . 0 0 C h i p o t l e C h i c ke n R o u l a d e | 2 . 5 0 Ca p re s e C ro s t i n i | 2 . 5 0 A s s o r ted Tea S a n d w i c h e s | 2 . 5 0 A s s o r ted Ca n a p é s | 2 . 5 0 S p i ced C h ee s e P ro f i te ro l e s | 2 . 5 0C ra b R a n g o o n Wo n to n s | 2 . 7 5 Red Pe p p e r & Fe ta Po l e n ta D i s c s | 2 . 7 5 B r i e a n d A s s o r ted B e r ry Ta r t s | 2 . 7 5 Yog u rt Pa r fa i t S h o o te rs | 2 . 7 5 O ve r to n ’ s Fr i ed G ree n To m a to B r u s c h e tta | 3 . 0 0 Ba co n J a m D ev i l ed E g g s | 3 . 0 0 M i l k a n d Co o k i e F l u te s | 3 . 0 0 Ca ra m e l i z ed O n i o n & G oa t C h ee s e Ta r t s | 3 . 0 0 A s s o rted H a n d R o l l ed S u s h i | 3 . 5 0 S h r i m p Co c k ta i l S h o o te rs | 3 . 5 0


Vegan 25

Carv ing Stat ionsAll Carving Stations Require a Carving Attendant

Carving Attendant Fee | 100 | Per 100 Guests

Overton Wet Rub Tender lo in | 200Herb Aioli; Serves 20

Texas Smoked Br i sket | 200Sweet and Spicy BBQ Sauce; Serves 40

Sweet Honey-Cherry G lazed P i t Ham | 300Cranberry-Pomegranate Sauce; Serves 50

Honey- Ja l apeno Roasted Turkey | 275Cranberry-Pomegranate Sauce; Serves 50

Smoked St . Lou i s S ty le R ibs | 1 50Chilled Coleslaw; Serves 50

Rosemary-Gar l ic Pr ime R ib | 350Au Jus and Creamy Horseradish; Serves 20

J e rk-Peppered Pork Lo in | 1 50 Pineapple Chutney; Serves 50

Steamsh ip Round | 120024 Hour Slow Roasted with Dijon Mustard and Creamy Horseradish; Serves 200


26

Stro l l i ng Buf fetsIced Tea



Buddy Ho l ly | 36

Tossed, Seasonal Garden Salad with




Cheese and Meats Display

Assorted Tea Sandwiches

Smoked Gouda and Bacon

Mac N’ Cheese Bites

Spinach Strudels

Build-Your-Own Mashed Potato Bar

Smoked Turkey Carving Station

Assorted Baked Pies

Matador | 38

Grilled Vegetable Display Drizzled with

Balsamic GlazeSpinach and Arugula with Sweet Candied

Pecans, Crisp Cucumbers, and Blue

Cheese Crumbles; Served with Cranberry

Vinaigrette

Vegetarian Potato Samosas

Blue Cheese Stuffed Mushrooms

Cornbread Discs

Lemon-Pepper Chicken Skewers

Build-Your-Own Baked Potato Bar

Smoked Brisket Carving Station

Mixed Berry Cobbler


27

Stro l l i ng Buf fetsIced Tea



Tumb leweed | 40

Executive Salad Bar with Tossed Seasonal

Garden Salad, Assorted Fresh Toppings and

Homemade Dressings of: Creamy Ranch

Dressing and Sweet Shallot Vinaigrette

Chilled Marinated Antipasto Display

Build-Your-Own Pasta Station

Overton’s Fried Green Tomato Bruschetta

Brie and Assorted Berry Tarts

Mushroom Vol au Vent

Vegetarian Spring Rolls

Jerk-Peppered Pork Loin Carving Station

Cheesecake Station

Wrangler | 45

Classic Caesar Salad Bar with Crisp

Romaine Lettuce, Freshly-Grated

Parmesan Cheese and Italian Garlic and

Herb Croutons; Served with Classic Caesar

Dressing

Assorted Sliced Fruit Display

Grilled Vegetable Display Drizzled in

Balsamic Glaze

Build-Your-Own Mac N’ Cheese Bar

Cream Cheese Jalapeno Wontons

Steamed Pork Buns

Coconut Shrimp

New York Strip Carving Station

Sweet Rewards Display


28

Liquor Bar PackagesCash Bartender Fee | 100 | Per 100 Guests

Ask Your Conference Service Manager for a Full Liquor List


H o st Ca s h5 . 5 0 6 . 0 0

H o st Ca s h7 . 0 0 8 . 0 0

H o st Ca s h9 . 0 0 1 0 . 0 0

Premium Grey Goose Vodka

Tanqueray Gin

Crown Royal

Sauza Hornitos

Captain Morgan

Chivas Regal

Preferred Tito’s Vodka

Bombay Sapphire

Jack Daniels

Cuervo Gold

Bacardi Select

Johnny Walker Red

HouseSvedka Vodka

Gilbey’s Gin

Jim Beam

Sauza Gold

Cruzan Rum

Dewar’s Scotch

29

Beer Bar PackagesCash Bartender Fee | 100 | Per 100 Guests

Ask Your Conference Service Manager for a Full Beer List

CraftKarbach Love Street Blonde

Deep Ellum IPA

Saint Arnold Amber Ale

Austin East Cider Texas Honey

ImportedCorona

Dos Equis

Heineken

Sam Adams

Shiner Bock

Stella Artois

DomesticBudweiser

Bud Light

Coors Original

Coors Light

Miller Light

Michelob Ultra

O’Douls (NA)


H o st Ca s h4 . 0 0 5 . 0 0

H o st Ca s h6 . 0 0 7 . 0 0

H o st Ca s h7 . 0 0 8 . 0 0

30

White Wine L istHouse Selections of Robert Mondavi and J. Roget are Available Upon Request


S pa rk l i ng W i neChandon Brut , CA 50

Ruffino Prosecco, Italy 38

L i gh t /Med i um B o dy W h i teBanfi, Pinot Grigio, San Angelo, Italy 44

Barone Fini, Pinot Grigio, Italy 34

DryLands, Sauvignon Blanc 32

Kim Crawford, Sauvignon Blanc, New Zealand 44

Tutela, Pinot Grigio, Italy 44

Trione, Sauvignon Blanc, CA 64

Fu l l B o d y W h i teChalone “Estate” Chardonnay, CA 50

Coelho, Chardonnay, OR 60

Kendall Jackson Chardonnay, CA 38

L’Ecole, Chardonnay, CA 45

Matthiason Chardonnay, CA 75

Mer Soleil, CA 48

S weet /Sem i - Sweet W h i teLlano Estacado, Moscato, TX 32

McPherson, Viognier, TX 30

Monchof, Riesling, Germany 50

Trimbach, Riesling, France 40

R o se/B l u s hMcPherson “Les Copains” Dry Rose, TX 34


31

Red Wine L istHouse Selections of Robert Mondavi and J. Roget are Available Upon Request


L i gh t B o dy RedArgyle, Pinot Noir, OR 60

Irony, Pinot Noir, CA 36

Willamette Valley Vineyards “Whole Cluster”, OR 52

M ed ium B o d y RedAngels and Cowboys, Red Blend, CA 48

Becker Vineyards, Claret, TX 60

English Newsom RLT, Malbec Merlot, TX 65

La Siena Red Wine 75

Range, Syrah, WA 70

William & Chris Skelton Key, Red Blend 80

Fu l l B o d y Red7 Moons , Red Blend, CA 36

Alexander Valley Vineyards, Cabernet Sauvignon,CA 52

Decoy, Cabernet Sauvignon, CA 92

English Newsom, Cabernet Sauvignon, TX 70

J, Lohr Cabernet Sauvignon, CA 40

Juggernaut, Cabernet Sauvignon, CA 60

Prisoner Wine “The Prisoner”, CA 100

Trapiche, Malbec, Argentina 32

D e s se rt W i ne sLlano Estacado, Port, TX 50


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2019 - 2020 catering menu...tex-mex | 24 deluxe southwest salad with assorted flavorful toppings and...

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