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Tap “Add to my menu” under any dish, or start from a package and swap from there.
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Menu packages
Eight complete menus, written start to finish: starters, mains, sides, sweets, and the add-ons worth adding. Pick one and the menu is settled. Swap anything you like.
Backyards, boardrooms, ballrooms. Nothing here has a price tag until we have talked.
The Texas Smokehouse
Post Oak, Salt, Pepper, Time
Austin, Lockhart, Taylor, Luling. Eighteen-hour brisket with a black pepper bark, spare ribs, house Wagyu sausage, smoked half chickens. Butcher paper, white bread, pickles. Scales from a backyard to the whole company, carved on site either way.
On the menu
Low and slow, smoke-forward
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Austin's Favorite
Rio Grande Valley Roots
Texas Wagyu skirt steak sliced off the plancha, pollo al carbon, carnitas braised in orange and Mexican Coke, cheese enchiladas in chili gravy. Borracho beans, chili butter elotes, and a tortilla press running all night. The office party people talk about on Monday.
On the menu
Bold, loud, built for a crowd
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The Morning Spread
Tacos, Kolaches, Biscuits, Coffee
Breakfast tacos rolled to order, kolaches from the morning bake, migas, buttermilk biscuits under sausage gravy, brisket hash with a fried egg on top. The shower, the morning after the wedding, the all-hands that starts at eight.
On the menu
Easy, generous, early
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No Dinner Required
Passed Bites and Boards
Passed bites that keep coming and boards that never look picked over. Pork belly, Gulf shrimp, quail, sliders, and a Texas cheese board at the center of the room. The reception, the launch, the donor night, the party that's all mingling and no seating chart.
On the menu
Standing, mingling, all night
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Gulf Catch on Butcher Paper
From Galveston to Port Isabel
Head-on Gulf shrimp, blue crab, andouille, corn, and potatoes boiled in Old Bay and dumped straight onto the table. Oysters on ice while you wait. Bibs provided.
On the menu
Casual, communal, hands-on
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The Board Dinner
Short Rib, Gulf Catch, Steakhouse Sides
Red-wine-braised short rib, Gulf redfish in lemon butter, a wedge with blue cheese and bacon, truffle fingerlings. Plated, quiet, on time. For the board dinner, the gala, and the black-tie wedding where nobody should have to think about the food.
On the menu
Plated, precise, quiet
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The One We're Known For
Texas Ingredients, Mediterranean Sun
Post oak and olive oil, Gulf catch and Hill Country lamb, lemon and fresh herbs. A long table on a warm night. The paella comes out of the fire in the pan it cooked in.
On the menu
Family-style, sun-soaked
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Whole Animal Feast
Hill Country Ranches, Open Fire
Whole cabrito over post oak coals, smoked Fredericksburg lamb shoulder, Bandera quail in cast iron, Broken Arrow venison. Ranchers we know by name, cooked the way they'd cook it.
On the menu
Primal, generous, unforgettable
See the full menuAny size
Every package works at every size: a buffet, family style down long tables, or plated. The crew grows with the room.
Some parties do not come in a box. Tell us the room, the headcount, and the date, and we write the whole thing from scratch. Or build it yourself, dish by dish.