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TRANSCRIPT
E V E N T M E N U SD I S C O V E R T H E T A S T E O F D A L L A S
G U E S T S C A N E N J OY S I M P L E S O U T H E R N C U I S I N E A N D
S O U T H O F T H E B O R D E R S E L E C T I O N S
B O L D D I S H E SI N S P I R E D BY T H E F L AV O R S O F T E X A SO R F R E S H A N D N U T R I T I O U S I T E M Ss u p p o r t i n g a h e a l t h y l i fe s t y l e ( We l l & B e i n g )G r e a t f o o d p a i r e d w i t h Fo u r S e a s o n s s e r v i c e e q u a l s a p e rf e c t r e c i p e f o r t h e s u c c e ss o f y o u r e v e n t
At Fo u r S e a s o n s R e s o r t a n d C l u b D a l l a s a t L a s Co l i n a s
D I S C O V E R O U R M E N U
B R E A K F A S T
B R E A K FA S TB R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT
B re a kfa s t S p re a d s Mo r n i n g S ta t i o n s O n T h e R u n P l a te d B re a k fa s ts B ru n c h
S T A R T E A C H D AY F R E S H
H E A LT H Y C H O I C E
Freshly Squeezed Orange and Grapefruit Juice and Healthy Juice of the Day
Seasonal Sliced Fruits, Berries
Texas Ruby Red Grapefruit
Low Fat Greek Yogurt
Scrambled Eggs or Egg Whites
Steel-cut Irish Oatmeal and Quinoa
Honey, Sliced Almonds, Walnuts Raisins and Dried Berries
Chef’s Selection of Assorted Muffins and Zumana Bars
Morning Pastries Select ThreeAntioxidant Blueberry Muffins
Zucchini Bread
Cranberry Orange Muffin
Date Bread
B R E A K FA S T S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas Minimum of 25 Guests Items are Provided for Two Hours
S U N R I S E
Freshly Squeezed Orange and Grapefruit Juice
Seasonal Sliced Fruits, Berries
Assortment of Plain and Fruit Yogurts
Farm-fresh Scrambled Eggs
Applewood-smoked Bacon Chicken Link Sausage Pork Sausage Patties
Sweet Potato Hash
Pastry Chef’s Daily Selection of Breakfast Breads and Muffins
Sliced Breads for Toasting Butter and Fruit Preserves
Gluten Free Well & Being
B R E A K FA S TB R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT
B re a kfa s t S p re a d s Mo r n i n g S ta t i o n s O n T h e R u n P l a te d B re a k fa s ts B ru n c h
Breakfast Spreads Continued
S O U T H O F T H E B O R D E R
Freshly Squeezed Orange and Grapefruit Juice, Agua Fresca
Seasonal Sliced Fruits, Berries
Migas – Scrambled Eggs with Onions, Red Peppers, Diced Tomato Tortilla Strips, Queso Fresco
Spicy Chorizo Sausage
Ancho Chili-fried Potatoes with Cilantro, Caramelized Onions
Hoppin’ Juan’s Beans, Diced Avocado, Roasted Salsa, Pico de Gallo, Tomatillo Sauce
Pastry Chef’s Daily Selection of Breakfast Pastries
Butter and Fruit Preserves
B R E A K FA S T S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas Minimum of 25 Guests Items are Provided for Two Hours
D OW N H O M E
Freshly Squeezed Orange and Grapefruit Juice
Seasonal Sliced Fruits, Berries
Farm-fresh Scrambled Eggs
Applewood-smoked Bacon
Pork Link Sausage
Black Iron-fried Potatoes
Lockhart Smoked Cheddar Grits
Cornbread Waffles with Fresh Strawberries, Maple Syrup
Shiner Beer Biscuits, Sausage Gravy
Texas Pecan Sticky Buns
Selection of House-made Pastries
Warm Local Honey and Homestyle Preserves, Jelly
B R E A K FA S TB R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT
B re a kfa s t S p re a d s Mo r n i n g S ta t i o n s O n T h e R u n P l a te d B re a k fa s ts B ru n c h
Flax Seed, Chia Seeds, Wheat Germ, Sliced Almonds Pecans, Walnuts, Honey Brown Sugar, Agave
Low-Fat, Non-Fat, Soy, Almond Milk
G E T C R AC K I N ’
Omelets to Order
Ham, Peppers, Wild Mushrooms Onions, Plum Tomatoes Sliced Jalapeño, Spinach Fresh Mozzarella, Cheddar Cheese, Goat Cheese
B LO O DY M A RY B A R
Titos, Grey Goose, Belvedere
Limes, Lemon, Celery, Kosher Pickle Spears, Cucumber Slice Asparagus, Cauliflower, Olives Pickled Okra, Marinated Artichoke Hearts, Bacon Old Bay Seasoning, Garlic Salt Celery Salt, Smoked Paprika Ground Black Pepper
Tabasco Sauce, Cholula Sauce Worcestershire Sauce Frank's Red Hot Sauce
M O R N I N G S TAT I O N SCulinary Attendant Required for All Stations Minimum of 25 GuestsItems are Provided for Two Hours
AC A I B OW L
Sliced Bananas, Strawberries Blueberries, Coconut Shavings Granola and Local Texas Honey
OAT M E A L
Hot or Cold Steel-cut Oatmeal
Flax Seed, Chia Seeds, Wheat Germ, Sliced Almonds Pecans, Walnuts, Brown Sugar
Blueberry, Strawberry, Sliced Bananas, Golden Raisins Dried Cranberries
Low-Fat, Non-Fat, Soy, Almond Milk
G R A I N S
Power Grain Blend Amaranth, Teff, Quinoa, Millet
Sautéed Upon Request
Hot Steel-cut Oatmeal
House-made Granola
Assorted Dried Fruit – Raisins Cranberries, Apricots, Coconut
B U B B LY B A R
Prosecco or Champagne
Orange, Grapefruit, Cranberry Pineapple, Mango Juice
Blueberries, Strawberries Orange Slices, Grapefruit Slices Raspberries, Blackberries
J U I C E A N D S M O OT H I E B A R
Peanut Butter Chocolate Pineapple, Banana, Soy Milk Peanut Butter, Chocolate Protein
Green Giant Kale, Spinach Cucumber, Pineapple Grapefruit Juice, Lime Juice
Birthday Cake Cranberry, Strawberry Lemon Juice, Orange Juice Vanilla Protein
Very Berry Blend Black and Red Currants Strawberry, Grapefruit Juice, Orange Juice Berry Blast Protein
Well & Being
M O R N I N G A D D - O N S
Coconut Quinoa and Seasonal Fruit
Breakfast Burritos with Chorizo
Scrambled Egg, Jack Cheese Chilis, Tomatoes
Egg White Spinach Wrap with Mayan Pepita Spread
Shiner Beer Biscuits with Scrambled Egg, Ham, and Lockhart Smoked Cheddar Cheese
Smoked Salmon and Bagels Traditional Accompaniments
Chicken-fried Chick’n Biscuit with Local Honey
Assorted Cold Cereals
Texas Pecan Sticky Buns
B R E A K FA S TB R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT
B re a kfa s t S p re a d s Mo r n i n g S ta t i o n s O n T h e R u n P l a te d B re a k fa s ts B ru n c h
" I F YO U C O M B I N E G O O D F L AVO R S , F O O D T U R N S I N TO A N O R C H E S T R A ."
— Joey Fatone
Well & Being Gluten Free
O N T H E R U N
C L A S S I C
Ham, Egg and Cheese Biscuit
or
Breakfast Burrito
Whole Fresh Fruit
Chef's Daily Pastry
Orange Juice
Freshly Brewed Artisanal Coffee
E L I T E
Local Cold-pressed Juice
Lucky Layla Farms Yogurt
Overnight-chilled Oats and Fruit
Seasonal Berries
Gluten-free Muffin or Zumana Bar
Freshly Brewed Artisanal Coffee
B R E A K FA S TB R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT
B re a kfa s t S p re a d s Mo r n i n g S ta t i o n s O n T h e R u n P l a te d B re a k fa s ts B ru n c h
P L AT E D B R E A K FA S T SAll Plated Breakfasts can be served as a Quick-Serve All-In-One Includes Choice of Orange, Grapefruit, or Juice of the Day Freshly Brewed Artisanal Coffee Fine Selected Teas Minimum of 25 Guests
S TA R T E R
Texas Ruby Red Grapefruit with Blueberries, Local Honey and Fresh Mint
Seasonal Sliced Fruits and Berries
Mint-infused Melon and Pineapple
Mason Jar Oatmeal with Chia Seeds, Fresh Mango, Almonds Vanilla Yogurt, Local Honey
Acai Bowl with Sliced Bananas Strawberries, Blueberries, Coconut Shavings, and Local Texas Honey
Passed Juice Shots, Ginger Apple Kale, Mango Chili Guava Blueberry Lavender Orange
M A I N
Scrambled Eggs Country Link Pork Sausage Oven-roasted Tomato Sea Salt-roasted Fingerling Potatoes
Baked-Egg Muffin White Cheddar Cheese House-grown Chives Crispy Applewood Bacon Sweet Potato Hash
Brisket Benedict on Toasted Butter Biscuit
Lone Star Breakfast Burrito Farm-fresh Scrambled Eggs Chorizo, Poblano Peppers Ancho Chili, Fried Potatoes Caramelized Onions and Cilantro, Pico de Gallo
Egg White Frittata, Sautéed Spinach, Roasted Texas Organic Shiitake Mushrooms Low-Fat Mozzarella Cheese Roasted Tomato Salsa
B R E A K FA S TB R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT
B re a kfa s t S p re a d s Mo r n i n g S ta t i o n s O n T h e R u n P l a te d B re a k fa s ts B ru n c h
Gluten Free
B R U N C HIncludes Choice of Orange, Grapefruit, or Juice of the Day Freshly Brewed Artisanal Coffee Fine Selected Teas Minimum of 25 GuestsItems Provided for Two Hours
Seasonal Berry Martini
House-made Granola with Plain and Fruit Yogurts
Garden Greens and Romaine Hearts with Balsamic Vinaigrette Ranch and Caesar Dressings
Poached Shrimp and Alaskan Crab Claws, Remoulade and Cocktail Sauce
House-smoked Salmon and Trout with Capers, Red Onions and Cream Cheese
Assorted Domestic Cheeses
Sliced Breads and Crackers
Egg and Omelet Station Ham, Peppers, Wild Mushrooms Onions, Plum Tomatoes Sliced Jalapeño, Spinach Fresh Mozzarella, Cheddar Cheese, Goat Cheese
Culinary Attendant Required
Link Sausage and Applewood-smoked Bacon
Apple and Pecan French Texas Toast, Assorted Berries and Maple Syrup
Carving Station Oven-roasted Beeman Ranch Waygu Beef with Texas Jus and Mini Sourdough Rolls
Culinary Attendant Required
Lightly Blackened Atlantic Salmon, Tomato, Fennel and Saffron Broth, Scalloped Potato Gratin, Chef’s Selection of Seasonal Vegetables
House-made Zucchini Bread Flavored Muffins, Sliced Breads for Toasting, Cream Cheese Butter and Fruit Preserves
Select Three
Strawberry Mousse Cone
Huckleberry Crustade
Key Lime Tart
Raspberry Panna Cotta
Chocolate Flan
" T H E WAY YO U M A K E A N O M E L E T R E V E A L S YO U R C H A R AC T E R ."
— Anthony Bourdain
B R E A K FA S TB R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT
B re a kfa s t S p re a d s Mo r n i n g S ta t i o n s O n T h e R u n P l a te d B re a k fa s ts B ru n c h
B R E A K S
B R E A K SLU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAS T
G i m m e A B re a k C re a te Yo u r O w n
D O N ' T E AT L E S S , E AT S M A L L
B I G T E X
Roasted Peanuts
Caramel Popcorn
Sea Salt and Pepper Popcorn
Warm Soft Pretzels Nuggets
Cheese and Mustard Dips
Fudge and Pecan Bark
Bottled Dr. Pepper and Cream Soda
S W E AT E Q U I T Y
Kate’s Premium Granola Bars
Antioxidant Berries
Coconut Water
Regular and Sugar-free Red Bull
G I M M E A B R E A K
LO N E S TA R
House-made Jerky
Spicy Texas Pecans
Seasonal Fruit Handpies
Bottled Dr. Pepper
W E L L & B E I N G
Kale, Sweet Potato and Beet Chips
Roasted, Crunchy Chick Peas
Power Dried Fruit and Nut Mix
Zumana Bars
Muesli Bars
Apple Slices with Peanut Sun Butter
Local Bottled Juices
L A S T S TA N D
Prickly Pear, Strawberry and Traditional Lemonade
Lemon Bars
Key Lime Tart
Assorted Macarons
Well & Being
B R E A K SLU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAS T
G i m m e A B re a k C re a te Yo u r O w n
Breaks Continued
Gluten Free
C R E AT E YO U R OW NFreshly Brewed Artisanal Coffee
Fine Selected Teas
Iced Tea
Mango-infused Iced Tea
Selection of Freshly Squeezed Juices
Still and Sparkling Mineral Waters
Assorted Soft Drinks
Red Bull
Gatorade
Vitamin Water
Coconut Water
Local Bottled Juices
Bottled Kombucha
Starbucks Bottled Coffees
Bottled Texas Teas
Sliced Seasonal Fresh Fruit
Whole Fresh Fruit
Fruit Skewers with Vanilla Honey Yogurt Dip
Chocolate-dipped Strawberries
Roasted Tomato Salsa with Tortilla Chips
Guacamole with Tortilla Chips
Afternoon Tea Sandwiches
Assorted Breakfast Pastries and Breads
Assorted Bagels, Cream Cheese
Scones with Lemon Curd, Preserves
Double Chocolate Fudge Brownies
House-baked Cookies
Fresh Fruit Tarts
Lemon Bars
Zumana Bars
Warm Pretzel Nuggets with Mustard
Assortment of Plain and Fruit Greek Yogurts
Premium Granola Bars Kate’s and Kind
Premium Ice Cream Bars
Fun-sized Candy Bars
Trail Mix
Individual Bags of Potato Chips
Freshly Popped Buttered Popcorn
Gourmet Flavored Popcorn Gluten Free
B R E A K SLU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAS T
G i m m e A B re a k C re a te Yo u r O w n
L U N C H
LU N C HR EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S
L u n c h S p re a d s P l a te d L u n c h e o n s Fo re T h e Ro a d
I N D U L G E I N T H E V E R Y B E S T
H I L L C O U N T RY B B Q P I T
Tortilla Soup, Crispy Tortilla Strips, Queso Fresco, Avocado Pico de Gallo
Whole-grain Mustard Potato Salad, Caramelized Onions
Southern Cabbage Slaw Apple Cider Vinaigrette
Hill Country Chopped Salad Cucumber, Tomatoes, Blue Cheese Shaved Red Onion, Ranch Dressing
Pecan-smoked Sliced Brisket Landmark BBQ Sauce
Smoked Pork Sausage
Texas Redfish Tacos, Grilled Scallion and Pickled Okra Radish
Stewed Crook Neck Squash with Bacon and Onion
Lockhart Smoked Cheddar Mac and Cheese
Peach Cobbler with Vanilla Ice Cream
Hand Apple Crisp
Chocolate-Pecan Fudge Tarts
LU N C H S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected TeasMinimum of 25 GuestsItems Provided for Two Hours
YO U A R E W H AT YO U E AT !
Arugula-Watercress Blend, Shaved Radish, Sugar Snap Peas, Roasted Butternut Squash, Mixed Berries Chipotle Cucumber Vinaigrette
Hot Smoked Cedar Plank Salmon Parsley Purée
Grilled Pork Tenderloin, Watercress Chimichurri, Celery Leaf Garnish
Roasted Airline Chicken Breast Tomato-Chestnut Vinaigrette
Sautéed Asparagus Sun-dried Tomatoes Roasted Mushrooms and Broccoli
Seared Frisée and Chick Pea Garlic Spaetzle
Mango Panna Cotta Tropical Fruits
Strawberry Ricotta Tart Toasted Almonds
I C O O K W I T H W I N E , S O M E T I M E S I E V E N A D D I T TO T H E F O O D .
— W.C. Fields
Well & Being Gluten Free
LU N C HR EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S
L u n c h S p re a d s P l a te d L u n c h e o n s Fo re T h e Ro a d
Lunch Spreads Continued
L A S C O L I N A S
Chef’s Seasonal Daily Soup
Seasonal Greens, Roasted Artichokes, San Marzano Tomato-Lemon Vinaigrette
Penne Pasta, Fresh Vegetables Mint, Balsamic Vinaigrette Orange Zest
Quinoa, Peas, Orange Segments and Texas Smoked Olive Oil
Spicy Carrot Salad
Seared Grouper, Citrus Relish
Chargrilled Baseball-cut Beef Messina Hof Merlot Reduction
Roasted Chicken Breast Natural Jus
Poblano Peppers Stuffed with Black Beans, Corn, Rice Ranchero Sauce
Texas Rattlesnake Olive Oil Roasted Smashed Potatoes Fine Herbs
Chef’s Vegetable Selection
Pastry Chef’s Selection of Assorted Desserts
LU N C H S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected TeasMinimum of 25 GuestsItems Provided for Two Hours
B O D E G A
Roasted Chicken and Poblano-Calabacita Soup
Caesar Salad with Roasted Corn Bell Peppers, Jalapeño-Cilantro Caesar Dressing
Shrimp Salad with Red Kidney Beans, Chayote, Lime Dressing
Codito Pasta Salad, Pico de Gallo-Poblano Vinaigrette
Slow-braised Chicken Enchiladas, Salsa Roja
Marinated Akaushi Beef Fajitas
Pan-seared Red Fish Tomatillo Ranchero Sauce
Nortenõ Rice
Seasonal Mexican Vegetables
Frijoles de la Olla
Flour Tortillas
Coconut Tres Leches with Fresh Fruit
Chocolate Flan
Churros with Chocolate and Caramel Sauce
LU N C HR EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S
L u n c h S p re a d s P l a te d L u n c h e o n s Fo re T h e Ro a d
Lunch Spreads Continued
Red and White Quinoa, Roasted Cauliflower, Mustard Vinaigrette
Roasted Beet Salad, Citrus Segments, Feta Cheese Texas Olive Oil
Sea Salt-White Baby Potato Bacon-Cider Vinaigrette
Tomato and Watermelon Salad Basil Leaves, Texas Rattlesnake Olive Oil, Aged Balsamic Vinegar Goat Cheese, Raw Cashews
Baby Mixed Greens, Radicchio Sugar Snap Peas, Yellow Squash Artichokes, Green Olives Parmigiano Reggiano Cheese Lemon-Basil Dressing
Pre-Made Sandwich/Wrap Select Three
House-smoked Turkey Melt Swiss Cheese, Caramelized Onion Sourdough Hoagie
Marinated Chicken Fajita Wrap Sautéed Peppers, Four Tortilla
Muffaletta with Smoked Ham Pastrami, Salami, Jalapeño Jack Cheese, Green Olive Tapenade
Grilled Vegetable Wrap, Pesto Aioli Deep Ellum Blue Cheese
Slow-smoked Brisket, Chili Al Pastor, Pineapple, Cilantro Red Onion
Philly Cheesesteak Sandwich
House-made Pickled Vegetables
LU N C H S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected TeasMinimum of 25 GuestsItems Provided for Two Hours
S A N DW I C H B OA R D
Soup Select OneCreamy Asparagus Lemon Zest
White Bean Cannellini Baby Kale
Roasted Canton Texas Tomato Soup
Maple Sweet Potato Ancho Chili Cinnamon Oil (Available November – April)
Salad Select Three
Teen Romaine, Corn Bread Asiago Croutons, Jalapeño Jack Cheese, Cilantro Vinaigrette
Heirloom Spinach Salad Cranberries, Mandarin Oranges Slivered Almonds
Baby Iceberg Wedges Bacon, Tomatoes, Blue Cheese Chipotle Ranch
Dessert Select Three
Vanilla Cheesecake
Chocolate Dipped Profiteroles
Mango Panna Cotta
Key Lime Tarts
Fresh Seasonal Fruit
Gluten Free
LU N C HR EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S
L u n c h S p re a d s P l a te d L u n c h e o n s Fo re T h e Ro a d
Vegetable Enchilada Sweet Potato, Black Bean Mushroom, Spinach
Baked Spaghetti Squash Lasagna with Black Olives Parmesan, Mozzarella
Roasted Mushroom and Gorgonzola Tart with Arugula
S I D E S Select TwoGrilled Broccoli
Roasted Cauliflower Purée
Sautéed Bok Choy
Asparagus
Seasonal Roasted Vegetables
Roasted Brussels Sprouts with Pancetta
Roasted Poblano Potato Gratin
Smashed Fingerling Potatoes Texas Olive Oil
Buttery Whipped Potatoes
Jalapeño Cheese Grits
Wild Rice with Pine Nuts Manchego Cheese Couscous
Bourbon Sweet Potatoes
Toasted Quinoa
G R E E N S
Compressed Watermelon, Pickled Pear Juice, Shaved Lemon Peel Feta Cheese, Citrus Vinaigrette
Roasted Beet Salad, Citrus Segments, Feta Cheese Texas Olive Oil
Baby Red Oak Leaf Heirloom Tomatoes Chipotle-Cucumber Dressing
Organic Baby Spinach, Roasted Slivered Almonds, Spicy Pecans Elderberry Vinaigrette
Teen Romaine, Cornbread Croutons Jalapeño-Caesar Dressing
Butter Lettuce, Roasted Corn Citrus, Avocado, Shaved Manchego Honey-Orange Vinaigrette
M A I N
Brûléed Ahi, Lemon and Lime Relish
Wild Mushroom and Fennel-stuffed Chicken
Seared Grouper Orange Citronette
Soy-marinated Salmon Sweet Chili
Petite Filet of Beef House-made Steak Sauce
Citrus-scented Short Rib Charred Lemon Half
P L AT E D LU N C H E O N SAll Plated Lunches Can Be Served as a Quick Serve All-in-One MealIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas Minimum of 25 Guests
S O U P
Tortilla Soup, Crispy Tortilla Strips, Queso Fresco, Avocado Pico de Gallo
Roasted Canton Texas Tomato Soup
Roasted Chicken and Poblano Calabacita Soup
White Bean Cannellini Baby Kale
Maple Sweet Potato, Ancho Chili Cinnamon Oil (Available November – April)
Chilled Yellow Tomato, Avocado and Tomatillo Gazpacho (Available May – October)
S W E E T S U R R E N D E R
Oreo Cheesecake, Chocolate Sauce, Cookie Crumble
Margarita Key Lime Tart Strawberry Coulis
Rasperry Panna Cotta Berry Compte
Vanilla Bean Flan Fresh Berries
Coconut Tres Leche Fresh Berries
Chocolate Crunch Bar, Chocolate Sauce, Milk Chocolate Mousse
Chocolate Fudge Cake, Raspberry Coulis, Fresh Raspberries
Opera Cake, Caramel Sauce Chocolate Espresso
Gluten Free
LU N C HR EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S
L u n c h S p re a d s P l a te d L u n c h e o n s Fo re T h e Ro a d
S I D E Select OneWhole-grain Mustard Potato Salad, Caramelized Onions
Mediterranean Orzo Pasta Salad, Tomato, Olives, Artichokes Feta Cheese
Organic Mixed Greens Cherry Tomato, Spicy Pecans Balsamic Vinaigrette
Organic Quinoa Tabbouleh
Watermelon Salad, Feta Cheese, Balsamic Glaze (Available April – September)
S W E E T Select OneTriple Chocolate Chunk
Oatmeal
Coconut Macaroon
Snickerdoodle
White Chocolate Chunk Macadamia Nut
Double Fudge Brownie
F O R E T H E R OA DChoice of Main Side Sweets, Chips, Whole Fruit Includes Bottled Water
M A I N Select OneFree-range Chicken Caesar Salad Wrap, Chipotle Dressing
Grilled Chicken Sandwich, Sautéed Mushrooms, Swiss Cheese, Creole Mayo, Poppy Seed Bun
Grilled Chicken Pasta Salad Honeydew, Cantaloupe Cranberries, Prosciutto Herb Vinaigrette
Smoked Turkey, Baby Arugula Red Onions, Avocado, Caciotta Cheese, Pretzel Bun
Peppered Beef, Swiss Cheese Chipotle Aioli, Brioche Bun
Roasted Julienne Vegetables Garlic Hummus, Spinach Pita Bread
Roasted Portabello Wrap Cheese, Tomato, Arugula Caramelized Onions
Asian Grilled Shrimp Salad on Bibb Lettuce Wraps
F O O D I S O U R C O M M O N G R O U N D , A U N I V E R S A L E X P E R I E N C E .
— James Beard
Gluten Free
LU N C HR EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S
L u n c h S p re a d s P l a te d L u n c h e o n s Fo re T h e Ro a d
R E C E P T I O N
R E C E P T I O ND I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H
B i te s Re ce pt i o n S ta t i o n s T h e Sw e et S p ot C a r ve d M i c ro P l a te s
E N J O Y T H E S M A L L B I T E S
Avocado Gazpacho Shooter, Pico de Gallo
Roasted Baby Beet, Goat Cheese, Horseradish Crème
WA R M
Shrimp and Grits, Chipotle Barbecue Sauce
Crab Cake Lollipop, Poblano Pepper Remoulade
Truffled Corn Shooter with Shrimp Relish
Roasted Mushroom and Crab Bruschetta
Cilantro-Lime Chicken on Tortilla Skewer
Fried Coconut Chicken Lollipop Strips with Sweet Pineapple Dipping Sauce
Hawaiian Beef Tenderloin Bites with Cambodian Scallion Pesto
Lamb Loin Lollipops with Tangerine Pomegranate Glaze
Brisket Rueben, Smoked Tomato Aioli
Pulled Pork Empanada Ancho BBQ Sauce
LAW Sausage Slider Mustard BBQ Sauce
Ratatouille Skewer with Texas Rattlesnake Olive Oil
B I T E SA Minimum Order of Two Dozen is Required for Each Selection
C O L D
Ahi Taco, Candied Habanero Pickled Onions
Deviled Egg, Smoked Salmon and Sun-dried Tomato
Avocado and Rock Lobster, Toasted Brioche
Roasted Cremini Mushrooms Stuffed with Pesto Crab Salad
Chicken Summer Salad, Thai Peanut Sauce, Wonton Cup
Seared Hudson Valley Foie Gras with Poached Pear and Duck Jus
Venison Carpaccio Roulade, Boursin Cheese and Burgundy Paint on Crostini
Toasted Focaccia Bruschetta with Grilled Pear, Blue Brie Cheese, Fried Prosciutto Cherry Balsamic Glaze
Piquillo Peppers with Balsamic Mushrooms
Deep Ellum Blue Mousse Texas Honey, Stuffed Mission Fig
Watermelon, Feta and Basil Skewer, Balsamic Syrup (Available April – September)
C U LT I VAT I O N TO T H E M I N D I S A S N E C E S S A RY A S F O O D TO T H E B O DY.
— Marcus Tullius Cicero
Well & Being Gluten Free
R E C E P T I O ND I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H
B i te s Re ce pt i o n S ta t i o n s T h e Sw e et S p ot C a r ve d M i c ro P l a te s
Reception Continued
R AW B A R
Crab Claws
Oysters on the Half Shell
Jumbo Gulf Shrimp
American Caviar
Lemon and Lime Wedges Cocktail Sauce, Tabasco Mignonette, Creamy Avocado-Jalapeño Vinaigrette
B U TC H E R B OA R D
Greenberg Smoked Turkey
Black Peppercorn Crusted Beef Jerky
Coffee-rubbed Pork Loin with Dried Chilies and Cumin
Chipotle-Tequila-marinated Salmon
Assorted Texas Cheeses Served with Assorted Breads and Crackers
House-made Pickled Vegetables and Mustards
N I B B L E S
Assorted Domestic Cheese Sliced Granny Smith Apples Bosc Pears, Seasonal Berries and Grapes Sliced Breads and Crackers
Garden Vegetable Crudité Avocado Hummus, Lemon Aioli Buttermilk Ranch
Morita Pepper-Roasted Tomato Salsa, Tortilla Chips
Guacamole, Tortilla Chips
Black Bean and Corn Dip with Fritos Scoops
Warm Spinach and Artichoke Dip with Crab Fresh Herb Crostini
Jalapeño-Lime Hummus Crispy Flat Bread Chips
Chili-dried Mango
House-made Smoked Almonds
Assorted Marinated Olives
R E C E P T I O ND I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H
B i te s Re ce pt i o n S ta t i o n s T h e Sw e et S p ot C a r ve d M i c ro P l a te s
S O U T H E R N G R I T S
Pulled Pork, Rock Shrimp Brisket, Mixed Mushrooms Lockhart Smoked Cheddar Cheese Green Onion, Blue Cheese, Caramelized Onions Roasted Red Pepper, Jalapeño
M A S O N J A R S A L A D
Baby Spinach, Baby Kale Chopped Romaine
Fresh Broccoli Florets, Fresh Cauliflower, Red Cabbage Shredded Carrots, Quinoa Red Bell Peppers, Cherry Tomatoes, Sliced Strawberries Blueberries, Blackberries Mandarin Oranges Sliced Mushrooms, Red Onions Avocado, Kalamata Olives
Sunflower Seeds, Walnuts Slivered Almonds, Dried Cranberries, Crumbled Feta Cheese Chopped Cilantro, Chopped Basil
Balsamic Vinaigrette Lemon-Thyme Vinaigrette
R E C E P T I O N S TAT I O N SCulinary Attendants Required for All Stations
TAQ U E R I A Select ThreeSlow-braised Beef and Onion Steak
Achiote-marinated Baby Shrimp
Pork Al Pastor, Pork and Pineapple
Green Chili Chicken Tamale (Seasonal)
Pico de Gallo, Diced Onion and Cilantro, Blistered Poblano Peppers, Diced Red Onion Queso Fresco, Lime
Salsa Quemada and Salsa Verde
H I L L C O U N T RY
Chicken-Fried Steak Lollipop, White Gravy
Fried Green Tomatoes Lump Crab, East Texas Remoulade
Chicken and Waffle Brown Gravy, Buttermilk Whipped Potato
Green Beans, Bacon Caramelized Onion
S U S H I
Assorted Hand-Rolled Sushi and Nigiri, Wakame Salad, Pickled Ginger Soy Sauce, Wasabi
No Attendant Required
P H O Rice Noodles With Your Selection ofBroth – Beef, Chicken, Vegetable
Protein – Shaved Beef, Braised Pork, Baby Shrimp, Chicken, Tofu
Toppings – Vegetables, Bean Sprouts, Shaved Onion, Fresh Lime Wedges, Thai Basil, Sliced Jalapeño
Spices – Sriracha, Hoisin Sauce Chili Garlic, Soy Sauce
M E LT D OW N Select OneTomato Soup and Grilled Caciotta Cheese and Fig Jam
Wild Mushroom Cappuccino and Balsamic Shallot Crostini
Lobster Bisque and Pimento Cheese and Chive Brioche Panini
M E AT B A L L S
Select Two Beef, Pork or Chicken Meatballs
Select TwoSwedish, Pomodoro Pesto Cream, Arrabiata
Polenta
Spaghetti Squash
Freshly Baked Garlic Bread Focaccia Rolls Parmesan Cheese
B I S C U I T S Select Two
Chicken-Fried Chicken Biscuits Black Pepper Gravy
Sloppy Joe Rosemary Biscuits
Lockhart Smoked Cheddar Biscuits with Ham, Honey Mustard
Black Pepper Biscuits with Creamy Pimento Cheese
Well & Being
M A S O N J A R S A L A D
E N H A N C E M E N T S
Grilled Chicken Breast
Rock Shrimp
R E C E P T I O ND I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H
B i te s Re ce pt i o n S ta t i o n s T h e Sw e et S p ot C a r ve d M i c ro P l a te s
C H U R R O S Served with Assorted SaucesChocolate, Dulce de Leche Caramel Bourbon
S ' M O R E S
Flavored Marshmellow Assorted Chocolate House-made Graham Cracker
N AU G H T Y O R N I C E
M I L K S H A K E S Select Two
Espresso Love
Patrón XO Cafe Dark Chocolate Espresso, Chocolate Ice Cream
Monkey Business
Bananas Foster Shake, Dark Rum Banana Liquor, Caramel Ice Cream
Peppermint Pattie
Double Chocolate Vodka Peppermint Schnapps Frozen Peppermint Patties Dark Chocolate Sauce Vanilla Ice Cream
Grand-Dad's Secret
Old Grand-Dad Bourbon Caramel Sauce, Vanilla Ice Cream
PB&J
Peanut Butter, Texas Blueberry Jelly, Vanilla Ice Cream
T H E S W E E T S P OTCulinary Attendants Required for All Stations
P I E S H O P Select TwoApple, Peach, Blackberry Strawberry Rhubarb
Served withVanilla, Ginger, Caramel Ice Cream
F R OZ E N S A M M I E S
Triple Chocolate Chunk Chocolate Chip, Oatmeal and Peanut Butter Cookies
Filled with House-made Vanilla or Chocolate Ice Cream
Garnished with Chocolate Chips, Pecan Pieces Coconut Shavings, Sprinkles Dark Chocolate
C R È M E B R Û L É E Browned Individually Served with Fresh Berries
Select ThreeVanilla, Banana Caramel Kahlua, Pistachio, Raspberry Strawberry, Chocolate
I N D I V I D UA L C O B B L E R S
Peach, Apple, Strawberry, Seasons
R E C E P T I O ND I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H
B i te s Re ce pt i o n S ta t i o n s T h e Sw e et S p ot C a r ve d M i c ro P l a te s
C A R V E DCulinary Attendants Required for All Stations
Guajillo-Honey-Glazed Pork Rack Portobello Mushroom Sauce
Blackened Side of Salmon on a Cedar Plank, Fennel Tomato Pico
Slow Oven-roasted Turkey, Roasted Garlic Honey Mustard Crust Giblet Gravy and Rosemary Jus
Salt-crusted Akaushi Beef Rib Eye Merlot Reduction
Pepper-Crusted Beef Tenderloin Dijonnaise, Steak Sauce Creamed Horseradish
Select OneMilano Roll, Sourdough Roll, Buttermilk Biscuit Whole-grain Roll
Well & Being
T E L L M E W H AT YO U E AT, A N D I W I L L T E L L YO U W H O YO U A R E .
— Jean Anthelme Brillat-Savarin
R E C E P T I O ND I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H
B i te s Re ce pt i o n S ta t i o n s T h e Sw e et S p ot C a r ve d M i c ro P l a te s
T E X A S FA R M TO F O R K M I C R O P L AT E SCulinary Attendants Required for All Stations
Texas-farmed Arugula Grilled Anjou Pear Deep Ellum Blue Cheese
Seared Tuna, Texas Cauliflower Purée, Jalapeño-Lemon and Lime Jam
Fried Green Tomatoes Lump Crab, East Texas Remoulade
Roasted Sweet Potatoes Local Goat Cheese and Texas Honey, Spicy Pecans
Low Country Grits and Spicy Texas Gulf Shrimp Tomato Butter
Al Pastor Beef Brisket Slider Grilled Pineapple
Shiner Bock Braised Short Rib Slider, Baby Mustard Greens
Chipotle-Honey-Glazed Pork Belly Blistered Shishito Peppers
LFR Chicken-Fried Chicken Lollipop Whipped Creamed Potato Black Pepper Gravy
F I R S T W E E AT, T H E N W E D O E V E RY T H I N G E L S E .
— M.F.K. Fisher
Well & Being
R E C E P T I O ND I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H
B i te s Re ce pt i o n S ta t i o n s T h e Sw e et S p ot C a r ve d M i c ro P l a te s
D I N N E R
D I N N E RB E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N
D i n n e r S p re a d s P l a te d D i n n e r
G O O D F O O D , G O O D P E O P L E , G O O D T I M E S
Chocolate Bottom Pecan Tarts
Bread Pudding
Individual Peach Cobbler Vanilla Ice Cream
Culinary Attendant Required
D I N N E R S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected TeasMinimum of 25 GuestsItems Provided for Two Hours
C OW B OY U P !
Broken Bow Ranch Red Chili Sour Cream, Cheddar Cheese Green Onions
Salad Bar
Greens – Tender Bibb Lettuce Tassione Farms Mixed Greens
Dressings – Lemon-Thyme Cilantro Buttermilk
Toppings – Black Beans, Corn Chayote, Cornbread Croutons Cherry Tomatoes
Pecan Smoked Beef Brisket
Mesquite-grilled Half Chicken
Musacchio’s Smoked Beef Sausage
Blackened Red Fish, Pepper Rub
House-made Chipotle BBQ Sauce
Roasted Corn on the Cob
Grilled Brussel Sprouts Onions and Bacon
Red Bliss Potato Salad
U P G R A D E S
F R O M T H E G R I L L
Carved Thick-cut Rib Eye Onion Jus
Bacon-wrapped Quail Texas Peach Balsamic
Beef Short Ribs, Molasses Sauce
Jalapeno Grilled Shrimp Pico de Gallo, Cocktail Sauce
Culinary Attendant Required
D I N N E RB E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N
D i n n e r S p re a d s P l a te d D i n n e r
Dinner Spreads Continued
D I N N E R S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected TeasMinimum of 25 GuestsItems Provided for Two Hours
M A R K E T F R E S H
Canton Tomato Soup Nopalito Relish
Young’s Greens, Balsamic and Lemon-Thyme Vinaigrette
Texas Baby Spinach Shaved Apple, Local Spiced Pecans, Goat Cheese, Crostini Balsamic Vinaigrette
Roasted Baby Beet Salad, Deep Ellum Blue, Texas Olive Oil
Grilled Chicken Breast, Sweet Pepper Coulis
Roasted Pork Loin, Caramelized Apples, Stone Mustard
Pan-roasted Rainbow Trout Citrus Reduction
Chef’s Root Vegetable Selection
Herbed Sweet Potato Hash
Strawberry Pistachio Tarte
Chocolate Crunch Bar
Banana Pudding Trifle
S'more Bites
Raspberry Panna Cotta
Well & Being Gluten Free
U P G R A D E S
C A R V I N G S TAT I O N
Grass-fed Beef Tenderloin Becker Cabernet Demi-Glace
Herb-crusted Pork Roast Texas Organic Shiitake Mushroom, Mustard Sauce
Cedar Plank Salmon, Fennel Tomato Pico
Culinary Attendant Required
D I N N E RB E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N
D i n n e r S p re a d s P l a te d D i n n e r
Dinner Spreads Continued
D I N N E R S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected TeasMinimum of 25 GuestsItems Provided for Two Hours
M E R C A D O
Chicken Tortilla Soup Queso Fresco, Tortilla Strips
Black Bean Salad, Avocado Sweet Corn, Pinto Beans Tomatoes, Cilantro, Lime Juice
Southwest Caesar, Cayenne Croutons, Chipotle Ranch
Chorizo Sausage, Tiger Shrimp Bell Pepper, Poblano Cream Sauce
Guajillo-marinated Akaushi Skirt Steak, Cilantro Chimichurri
Chipotle-marinated Grilled Chicken, Poblano Mole
Grilled Vegetable Quesadillas
Texas Garden Vegetables
Steamed White Rice with Cilantro and Lime
Refried Pinto Beans, Feta Cheese
Coconut Tres Leche with Berries
Chocolate Flan
Churros with Assorted Sauces
Margarita Key Lime Tarts
Mango Panna Cotta
Gluten Free
D I N N E RB E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N
D i n n e r S p re a d s P l a te d D i n n e r
Dinner Spreads Continued
YO U R B O DY I S N OT A T E M P L E , I T ’ S A N A M U S E M E N T PA R K . E N J OY T H E R I D E .
— Anthony Bourdain
Served Family StyleBrazilian Black Beans with Cumin and Cilantro
Braised White Rice with Sautéed Onions
Chimichurri, Roasted Tomato Salsa
Brazilian Salsa Vinaigrette
Brazilian Cheese Bread
Buffet StyleDulce Panna Cotta with Tropical Marmalade
Vanilla Bean Flan with Fresh Berries
Chocolate Hazelnut Silk Tart
Strawbeerry Pistachio Tart
Additional Servers are Required
Culinary Attendant Required if Offered at the Pool
25 to 100 Guests Only
D I N N E R S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected TeasMinimum of 25 GuestsItems Provided for Two Hours
C H U R R A S C A R I A
Buffet StyleSalada Verde-Mixed Green Salad, Passion Fruit and Balsamic Dressings
Lula Seafood Ceviche with Lime, Rum and Cilantro
Salada de Agriao, Watercress Salad, Endive, Citrus Fruits and Almonds
Salada de Palmito, Tomato Hearts of Palm Salad
Salada de Maionese, Potato and Shredded Vegetable, Tangy Garlic Mayonnaise
Salada de Cebola, Sweet Onion Salad
Served from SwordsSlow-roasted Leg of Lamb
Herb-marinated Black Angus Beef Sirloin
Smoked Bacon-wrapped Chicken
Brazilian Pork Sausage
D I N N E RB E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N
D i n n e r S p re a d s P l a te d D i n n e r
P L AT E D D I N N E R SMenu May Be Offered in Byron’s Gallery and Las Colinas Rooms OnlyAdditional Servers Required25–50 Guests Only Includes Freshly Brewed Artisanal Coffee Fine Selected Teas
TA S T E O F L AW
Starter
LAW Sausage Platter and Bacon
Greens Served Family StyleLAW Wedge, Bacon, Chopped Egg, Blue Crab, Avocado Local Tomato, Deep Ellum Blue Cheese Dressing
Young’s Farm Greens, Dallas Goat Cheese, Pecans, Radish Tomato, Cucumber, Roasted Salsa Vinaigrette
Burrata and Tomato, Texas Olive Oil, Balsamic Reduction
Main Choice ofGrilled Tenderloin Three Peppercorn Sauce
Bone-In Ribeye, LAW Steak Sauce
Smoked Beer Can Chicken Dallas Blonde Ale
Grilled Jumbo Prawns Citrus Emulsion
Sides Select Three Served Family StyleRoasted Cauliflower Jumbo Onion Rings Charred Asparagus Creamed Spinach Three-Cheese Mac Herbed Mushrooms Homestead Grits Roasted Marble Potatoes
Sweets
Trio of Chocolate Hazelnut Silk Tart, Vanilla Bean Cheesecake Raspberry Gelée
Lemon Meringue Profiterole
D I N N E RB E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N
D i n n e r S p re a d s P l a te d D i n n e r
Plated Dinners Continued
P L AT E D D I N N E R SIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas
S TA R T E R
Grilled Texas Gulf Shrimp Mint Couscous, Ruby Red Grapefruit Segments
Beef Carpaccio, Lemon Jam Shaved Asiago Cheese Micro Arugula
Eggplant Cannelloni, Chive Goat Cheese, Bell Pepper Vinaigrette
Open-Face Duck Confit Raviolo Citrus Maple Glaze
Pan-seared Southwestern Crab Cake, Bell Pepper Brunoise and Chipotle Remoulade
Grilled Jumbo Prawn, Tomato Chutney, Pesto Whipped Potato
Blackened Scallop, Sweet and Sour Red Onions
S O U P
Canton Tomato Bisque Basil Twist
Tortilla Soup, Crispy Tortilla Strips, Queso Fresco
Caramelized Onion Soup Sherry, Crostini
Lemongrass-scented Lobster Bisque, Chive Crème Fraîche
G R E E N S
Asparagus Spears, Prosciutto Melon, Mozzarella, Passion Fruit Vinaigrette
Teen Romaine, Asiago Cheese Cornbread Croutons Cilantro-Jalapeño Dressing
Baby Iceberg Wedge, Cherry Tomatoes, Red Onion, Blue Cheese, Shredded Carrots Chipotle-Ranch Dressing
Marinated Portabello Mushroom San Marzano Tomatoes, Fresh Mozzarella Latte, Caramelized Fig Reduction
Hydro Bibb Lettuce, Haricot Verts Carrots, Feta Cheese, Cranberry Cilantro-Jalapeño Vinaigrette
I N T E R M E Z ZO
Prickly Pear and Raspberry with Tequila
Casava Melon and Local Honey
Peach Sorbet, Sparkling Wine
Gluten Free
S E A S O N A L I T E M S
S TA R T E R
Peppercorn-crusted Ahi Organic Arugula Pomegranate-Lime Vinaigrette (Available November – April)
S O U P
Chilled Honeydew Melon and Cantaloupe, White Balsamic and Lime (Available May – October)
Roasted Butternut Squash Bisque Marjoram Foam
G R E E N S
Heirloom Cherry Tomato Burrata Cheese, Pea Tendrils Cracked Black Pepper (Available May – October)
Baby Spinach, Shaved Apple, Spiced Texas Pecans Goat Cheese, Crostini, Dried Cranberry, Balsamic Vinaigrette (Available November – April)
D I N N E RB E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N
D i n n e r S p re a d s P l a te d D i n n e r
Plated Dinners Continued
P L AT E D D I N N E R SIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas
M A I N
Pepper-spiced Rib Eye, Natural Jus
Grilled NY Strip, Gorgonzola Butter
Dry-rubbed Filet of Beef LAW Steak Sauce
Braised 16-hour Short Rib, Shiner Bock, Molasses Demi Sauce
Roasted Lamb Rack, Caponata, Saba Drizzle
Spinach, Fennel and Feta Cheese-stuffed Chicken Breast Guajillo Coulis
Grilled Boneless Chicken Breast, Herb Jus
Basil-crusted Roasted Halibut Texas Honey Cactus Jus
Seared Scallops, Stone Fruit Gastrique, Pesto
Glazed Scottish Salmon Citrus Emulsion
Blackened Catfish Creole Jus
Seared Striped Bass Saffron-Tomato Bouillabaisse Grilled Lemon
Leek and Asparagus Risotto
Sweet Corn, Poblano Pepper New Potato Cassoulet with Cilantro and Queso Fresco
Mediterranean Bowl – Black Quinoa, Tabbouleh Spicy Chickpeas, Crispy Kale Pickled Vegetables, Avocado Turmeric Tahini Sauce
S I D E S Select TwoCharred Asparagus
Glazed Baby Carrots
Roasted Root Vegetable
Blistered Broccolini
Haricot Verts
Crispy Brussels Sprouts
Poblano Yukon Potato Gratin
Texas Olive Oil Roasted Fingerling Potatoes
Jalapeño Cheese Grits
Ratatouille Risotto
Lemon-Spinach Risotto
Roasted Cauliflower and Parsnip Purée
Pesto Whipped Potatoes
C H E E S E Select ThreeExplorateur – French Triple-Cream Cow’s Milk
Port Salut – French Semi-Hard Cow’s Milk
Bucheron – French Goat’s Milk
Brie – French Soft
Stilton – English Strong Blue Cheese
Gorgonzola – Italian Blue
Manchego – Spanish Sheep’s Milk
White Cheddar – USA Aged
Served with Roasted Walnuts Dried Figs, Apricot Jam, Seasonal Grapes, Dark Chocolate Honeycomb, Bread Basket of Sliced Baguette
For Choice Entrees: All Entrees Will be Served with Chef ’s Choice of Accompaniments
Four Course Menu Must be Selected (Not Including Intermezzo or Cheese)
For Combination Entrees: Price Based on Higher Priced Entree
Well & Being
D I N N E RB E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N
D i n n e r S p re a d s P l a te d D i n n e r
Plated Dinners Continued
P L AT E D D E S S E R T SIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas
S W E E T
Vanilla Bean Cheesecake, Raspberry Gelée, Berry Compote
Dulce Panna Cotta with Tropical Fruit Marmalade
Tiramisu, Chocolate Sauce Chocolate Espresso Crumble
Strawberry Pistachio Torte Strawberry Whipped Ganache Toasted Pistachios
Chocolate Flan with Red Berries
Lemon Meringue Profiteroles with Fresh Strawberries
Chocolate Molten Cake, Caramel Sauce, Fresh Raspberries
Chocolate Hazelnut Silk Tart, Raspberry Coulis Fresh Raspberries
S W E E T E R TO G E T H E R
Chocolate Hazelnut Silk Tart Vanilla Bean Cheesecake with Raspberry Gelée
Coconut Tres Leche Chocolate Flan
Strawberry Pistachio Torte Margarita Key Lime Tart
Tiramisu, Dulce Panna Cotta
D I N N E RB E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N
D i n n e r S p re a d s P l a te d D i n n e r
B E V E R A G E S
B E V E R AG E SI N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N D I N N E R
Wi n e B a r S p e c i a l t y B a rs
C H E E R S
W I N E
C H A M PAG N E A N D
S PA R K L I N G W I N E
Louis Roederer Brut Premier, France
Moët & Chandon Brut Imperial, France
Zardetto, Prosecco, Vento, Italy
JP Chenet, Blanc de Blancs Languedoc, France
A R O M AT I C W H I T E S
Masi Masianco, Pinot Grigio Veneto, Italy
August Kesseler Riesling, Germany
S AU V I G N O N B L A N C
Illumination by Quintessa Napa Valley, California
Villa Maria, Marlborough New Zealand
Proverb, California
C H A R D O N N AY
Cakebread, Carneros, California
Iconoclast, Russian River California
Louis Latour, Macon-Lugny Burgundy, France
Carmel Road, Unoaked Monterey, California
Proverb, California
P I N OT N O I R
Emeritus, Hallberg Ranch Russian River Valley, California
Siduri, Willamette Valley, Oregon
Schug, Carneros, California
Lyric by Etude Santa Barbara, California
Proverb, California
M E R LOT
Duckhorn, Napa Valley California
Benziger, Sonoma County, California
C A B E R N E T A N D B L E N D S
Newton, Claret, Napa Valley California
Hall, Napa Valley, California
Cain, NV Blend, Napa Valley, California
Iconoclast, Napa Valley, California
Revelry, Columbia Valley, Washington
Broadside, Lodi, California
Proverb, California
M A L B E C
Septima, Mendoza, Argentina
B A R B E R A
Michele Chiarlo, Nizza Piedmont, Italy
B E V E R AG E SI N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N D I N N E R
Wi n e B a r S p e c i a l t y B a rs
E N H A N C E YO U R B A R W I T H
C O R D I A L S , F I N E C I G A R S ,
T E X A S S P I R I T S A N D W I N E S
B A RA Bartender Charge Will Apply to All Bars
P R E S T I G E
Johnnie Walker Black Scotch
Bulliet Bourbon
Crown Royal Whiskey
Templeton Rye
Grey Goose Vodka
Bombay Sapphire Gin
Bacardi 8 Reserva Rum
Don Julio Silver Tequila
D E LU X E
Dewar’s White Label Scotch
Makers Mark
Rittenhouse Rye
Tito’s Vodka
Tanqueray Gin
Bacardi Silver Rum
Jose Cuervo Tradicional Reposado
LO C A L
TX Blended Whiskey
Balcones Baby Blue Whiskey
Herman Marshall Rye
Blk Eye Vodka
Dripping Springs Gin
Treaty Oak Rum
Dulce Vida Reposado Tequila
B E E R S E L E C T I O N
Select Four
Bud Light
Michelob ULTRA
Heineken
Corona
Shiner Bock
Blue Moon
Stella Artois
Legal Free & Clear Lager
Four Corners El Chingon IPA
Real Ale Firemans #4 Blonde
Chimay Rouge
B E V E R AG E SI N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N D I N N E R
Wi n e B a r S p e c i a l t y B a rs
S P E C I A LT Y B A R SA Bartender Charge Will Apply to All Bars
B O U R B O N & W H I S K E Y B A R Select ThreeBlade & Bow Kentucky Bourbon
Elijah Craig Small Batch Kentucky Bourbon
Angel’s Envy Kentucky Bourbon
Balcones Baby Blue Texas Whiskey
High West Yippe Ki Yay Utah Whiskey
Westland Peated Seattle Whiskey
T E Q U I L A B A R Select ThreeEspolon Tequila Blanco
Fortaleza Tequila Reposado
Casa Amigos Tequila Reposado
Patron FS Barrel Select Tequila Anejo
Wahaka Mezcal Espadin
Ilegal Mezcal
C O F F E E B A R
Kahlua
Bulleit Bourbon
Amaretto
Frangelico
Crème de Cacao
Baileys Irish Cream
S P E A K E A S Y B A R Select ThreeFrench 75 Stinger
Whiskey Old Fashioned
Sidecar
Tom Collins
Gimlet
Manhattan
M O C K TA I L S
Lychee Ginger Ale
Coco-Lavender Lemonade
Blackberry Mist
B E V E R AG E SI N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N D I N N E R
Wi n e B a r S p e c i a l t y B a rs
I N F O R M A T I O N
I N F OCO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES
E V E R Y D E TA I L C O N S I D E R E D
I N F O R M AT I O N
M E N U S
We welcome the opportunity
to create special menus. Menu
prices are confirmed up to 90 days
prior to the function. No food or
beverage of any kind is permitted
into the Resort or is to leave the
premises by the host or invitees.
S E R V I C E C H A R G E S
Menu prices are subject to a 24%
service charge and 8.25% sales
tax. 14% of the service charge
is distributed to the service staff
assigned to the event.
B A R S
A bartender charge is applied to
all bars. If a cash bar is requested
the Resort will provide drink tickets,
and a cashier and bartender charge
will apply. Alcoholic beverages
are available until 2:00 a.m. each
evening. On Sunday, alcohol
may be served after 10:00 a.m.
as long as a meal is ordered and
12:00 p.m. otherwise.
G UA R A N T E E S
A guaranteed attendance figure
must be given to your Event
Manager by noon three working
days prior to the function.
This number is not subject to
reduction. If no guarantee is
received, the number of guests
indicated on the Banquet Event
Order is considered as such.
The Resort will not undertake to
serve more than a three percent
increase in attendance over the
guarantee. You will be charged
for the guarantee or the number
attending, whichever is greater.
L A B O R C H A R G E S
Please ask your Event Manager
for applicable charges relating
to groups of less than 20 people,
box handling, freight handling,
dockmasters, cashiers, security,
printed menus, outdoor events,
room drop fees, banner hanging,
outside AV, etc.
E V E N T T E C H N O LO GY
PSAV is our exclusive on-site event
technology partner. Having an
expert support team gives you
and your presenters the confidence
to deliver your message with style
and professionalism. PSAV on-site
event technology consultants can
advise you on the best way to
communicate with your audience.
No matter the size or scope of
the meeting or event, PSAV is
dedicated to ensuring presentation
success – from intimate seminars
to elaborate staging productions.
Please note that if you decide to
use a different technology provider
additional charges will apply.
S P E C I A LT Y S E R V I C E S
For upgraded linens, chairs, chair
covers, specialty lighting, menu
cards, place cards, ice sculptures,
florals, favors, entertainment or
any other special details, your
Event Manager can assist.
S H I P P I N G
If materials or supplies for your
event are being shipped to the
Resort, please label all shipped
materials to the attention of your
Event Manager. Please also include
on the label the name and date
of the event and “Hold for Arrival
of (name of the person designated
to receive the items)". Please notify
your Event Manager of the shipper
tracking numbers and delivery
date. Due to limited storage, please
advise us of any large shipments
so that proper arrangements can
be made. Charges may apply.
S I G N AG E
There are limits on the number
of signs allowed. No signs
are allowed in the lobby area.
All signage must be tasteful
and professionally printed.
Prior approval is required to
affix materials to walls, floor or
ceilings of rooms. In the event this
is done without our authorisation,
any damage is the responsibility
of the client.
B I L L I N G
Each function is to be pre-paid
14 working days in advance unless
a credit application has been
approved by our Credit Department.
PA R K I N G
Valet parking for your guests
is $16.00 per car for events and
$28.00 per car overnight. You may
host the parking and have these
charges applied to your account
if you wish. Self parking is available
on a complimentary basis.
LO S S O R DA M AG E
The Resort cannot assume any
responsibility for the damage
or loss of any merchandise or
articles unless prior security
arrangements have been made.
H E A LT H WA R N I N G
Consumer Advisory: All items
are cooked to order and may
be undercooked. Consuming
raw or undercooked meat
poultry, seafood, shellfish
or eggs may increase your
risk for food-borne illness.
I N F OCO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES
Four Seasons looks forward to coordinating your
next flawless event. Please contact our Events
department for more details.
FOUR SEASONS RESORT AND CLUB DALLAS AT LOS COLINAS
4150 North MacArthur Boulevard
Irving, Texas 75038, United States
Tel. 1 (972) 717-0700
Fax. 1 (972) 717-2428
CONNECT WITH US
OR VISIT US AT: fourseasons.com/dallas
C O N TA C T
04/2018 / Design: theworkhouse.ca
CONTACTB R E A K FAST B R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO