CATERING & EVENTS MENU: Boiler House

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1 Pearl Lunch Package: 2 Courses, 19/person Available Monday - Friday, 11am - 3pm Salad course Mixed Local Lettuces with tomato, goat cheese, almonds, champagne vinaigrette main course select three Pulled Pork HoAgie green chili pulled pork, pineapple coleslaw, green goddess, potato salad BISON BURGER local bison, bleu cheese, fried egg, smoked bacon, tomato jam, bone-marrow aioli, potato salad PAN-ROASTED SALMON FILET roasted salmon, mushroom ragout, tomato-tarragon butter Ratatouille Linguini grilled eggplant, red onions, mushrooms, zucchini, fresh torn basil, Parmesan Dessert Course Add ons additional 5/person; select one Kraken rum caramel sauce, sea salt DULCE de LECHE SEA SALT SEMI-FREDDO semi-frozen piloncillo egg custard, crushed candied pecan crust, cajeta sauce, sea salt 1

2 San Antonio Lunch Package: 3 Courses, 25/person Available Monday - Friday, 11am - 3pm Salad course select one Mixed Local Lettuces with tomato, goat cheese, almonds, champagne vinaigrette Boiler house romaine with Parmesan and lemon garlic dressing select three HUDSPETH RANCH LAMB & WILD BOAR BOLOGNESE 24-hour classic Bolognese sauce, cavatappi pasta, sheep s milk ricotta Bison Burger local bison, bleu cheese, fried egg, smoked bacon, tomato jam, bone-marrow aioli PULLED PORK HOAGIE green chili pulled pork, pineapple coleslaw, green goddess, potato salad Braised boneless BEEF Short Ribs vanilla and cumin braised short ribs, pickled onions, popcorn grits, au jus Ratatouille Linguini grilled eggplant, red onions, mushrooms, zucchini, fresh torn basil and Parmesan PAN-ROASTED SALMON FILET roasted salmon, mushroom ragout, tomato-tarragon butter Dessert course select one dulce de leche sea salt semi-freddo semi-frozen piloncillo egg custard, crushed candied pecan crust, cajeta sauce, sea salt 2

3 Barrel Dinner Package: 3 Courses, 45/person Salad course Mixed Local Lettuces with tomato, goat cheese, almonds, champagne vinaigrette guests, select three 61+ guests, select two Number of entrées may be adjusted for pre-ordered events. single-cut kurobuta pork chop peach jalapeño marmalade, dijon spaetzle BRAISED boneless beef short ribs vanilla and cumin braised, pickled onions, popcorn grits, au jus ratatouille linguini grilled eggplant, red onions, mushrooms, zucchini, basil, Parmesan pan-roasted salmon filet wild mushroom ragout, tomato-tarragon butter ADD grilled shrimp to any main course for an additional 9/person from the market sides select two; served family style Popcorn Grits Provolone, poblano Whipped potatoes creamed spinach ZUCCHINI & QUINOA golden raisins, mint Dessert Course select one; served individually DULCE DE LECHE SEA SALT SEMI-FREDDO semi-frozen piloncillo egg custard, crushed candied pecan crust, cajeta sauce, sea salt 3

4 Smoke Stack Dinner Package: 3 Courses, 60/person Salad course select one Mixed Local Lettuces with tomato, goat cheese, almonds, champagne vinaigrette Boiler house Romaine with Parmesan and lemon garlic dressing guests, select three 61+ guests, select two Number of entrées may be adjusted for pre-ordered events. 8oz Barrel-cut filet mignon additional 14/person foie gras butter prime rib creamed horseradish, au jus double-cut kurobuta pork chop peach jalapeño marmalade, dijon spaetzle boneless beef short ribs vanilla and cumin braised, pickled onions, popcorn grits, au jus sautéed shrimp and bacon lardons serrano-avocado relish Wild mushroom risotto ADD grilled shrimp to any main course for an additional 9/person ADD seared Hudson Valley Foie Gras to any main course for an additional 14/person pan-roasted salmon filet wild mushroom ragout, tomato-tarragon butter from the market sides select two; served family style Popcorn Grits Provolone, poblano zucchini & quinoa golden raisins, mint Whipped potatoes creamed spinach Dessert course select one; served individually dulce de leche sea salt semi-freddo semi-frozen piloncillo egg custard, crushed candied pecan crust, cajeta sauce, sea salt 4

5 Texas Dinner Package: 3 Courses, 75/person Salad course select one Mixed Local Lettuces with tomato, goat cheese, almonds, champagne vinaigrette boiler house romaine with Parmesan, lemon garlic dressing guests, select three 61+ guests, select two Number of entrées may be adjusted for pre-ordered events. 8oz barrel-cut filet mignon foie gras butter 14oz prime center cut ribeye uni butter 14oz prime new york strip salted herb butter 14oz BONE-IN filet mignon additional 25/person foie gras butter, cambazola cheese Double-cut kurobuta pork chop peach jalapeño marmalade, dijon spaetzle PAN-ROASTED SALMON FILET wild mushroom ragout, tomato-tarragon butter Truffled Wild mushroom risotto ADD grilled shrimp to any main course for an additional 9/person ADD seared Hudson Valley Foie Gras to any main course for an additional 14/person from the market sides select two; served family style Whipped potatoes brussels sprouts with grilled lemon creamed spinach ZUCCHINI & QUINOA golden raisins, mint popcorn grits Provolone, poblano Dessert course select one; served individually dulce de leche sea salt semi-freddo semi-frozen piloncillo egg custard, crushed candied pecan crust, cajeta sauce, sea salt dark chocolate sin Harina cake 5

6 CAMELOT Dinner Package: 3 Courses, 110/person Salad course select one Mixed Local Lettuces with tomato, goat cheese, almonds, champagne vinaigrette boiler house romaine with Parmesan, lemon garlic dressing SPINACH with smoked bacon, pickled onions, gorgonzola, spiced pecans, balsamic vinaigrette guests, select three 61+ guests, select two Number of entrées may be adjusted for pre-ordered events. 14oz BONE-IN FILET mignon foie gras butter, cambazola cheese 14oz prime center-cut ribeye uni butter 14oz prime new york strip salted herb butter Double-cut kurobuta pork chop peach jalapeño marmalade, dijon spaetzle CRAB-STUFFED SALMON FILET lemon aioli, orange, fennel Truffled Wild mushroom risotto ADD grilled shrimp to any main course for an additional 9/person ADD seared Hudson Valley Foie Gras to any main course for an additional 14/person from the market sides select two; served family style Whipped potatoes brussels sprouts with grilled lemon creamed spinach ZUCCHINI & QUINOA golden raisins, mint popcorn grits Provolone, poblano Dessert course select one; served individually dulce de leche sea salt semi-freddo semi-frozen piloncillo egg custard, crushed candied pecan crust, cajeta sauce, sea salt dark chocolate sin Harina cake 6

7 cold hors d oeuvres priced per piece shrimp cocktail with Boiler House remoulade 3 smoked tomato, truffled goat cheese, crostini 2 bacon lardon and avocado, olive oil, sea salt, crostini 2 chicken-liver mousse, balsamic, red onion, crostini 2 eggplant, tahini, olive oil, crostini 2 smoked salmon, goat cheese, arugula, crostini 3 cured Atlantic salmon, house ricotta, crostini 3 shaved prime rib and horseradish crème fraîche 3 fresh catch ceviche, Chef s market preparaton 4/person hot hors d oeuvres per piece quail poppers bacon, jalapeño and green goddess 4 grilled shrimp serrano-avocado relish 4 per person chicken pibil achiote, orange, cilantro-lime relish 3 Pork Loin sea salt, olive oil 3 beef tenderloin cilantro, smoked paprika, tomato maralade 5 bison meatballs barbeque sauce, Parmesan 4 shareable items priced per order spicy house-pickled veggies 5 marinated olives 6 chili-lime kettle corn 4 bacon caramel kettle corn 4 roasted cardarmom cashews 5 7

8 platters served with grilled bread; priced per person cheese artisan cheeses, honeycomb, balsamic 7 charcuterie hand-crafted meats, accoutrements 10 stations priced per person; minimum of 20 guests; requires Chef Attendant; 100/Chef Attendant Prime rib carving station 20 au jus, horseradish, crème fraîche, grilled bread Salmon carving station 19 chermoula-roasted Atlantic Salmon, smoked bacon sweet pepper relish, lemon-chive aioli, grilled lemons, roasted potatoes gourmet grilled meat taco bar 19 warm hand-made flour and corn tortillas, salsa quemada, grilled pineapple guacamole, green goddess pineapple coleslaw, pickled red onion, cotija cheese, green chile queso, pico de gallo, smoked longhorn cheddar, chipotle pasilla aoili + your choice of protein. Proteins choose one: Suckling Pig Pibil Achiote Chicken Hanger Steak Bistec dessert priced per person dark chocolate sin harina cake 5 5 8

9 BRUNCH BUFFET: MINIMUM OF 15 GUESTS Available Saturday & Sunday, 10am - 3pm TWO ENTRÉES 20/person THREE ENTRÉES 25/person FOUR ENTRÉES 30/person HANGOVER HASH braised pork belly, corned beef, chicharrones, potato-pepper-onion hash, eggs, charred tomatillo salsa, Sriracha crème HOUSE-SMOKED SALMON QUICHE smoked salmon, French Gruyère, chives, Russian caper-and-egg aioli LEMON RICOTTA PANCAKES (seasonal) buttermilk pancakes, Meyer lemon curd, raspberry, southern Chantilly Cream, brown sugar shortbread streusel blt mac & egg macaroni shells, bacon lardons, vine tomatoes, local spinach, white truffle mozzarella fondue, eggs, Hollandaise * available without bacon upon request BRAISED BONELESS BEEF SHORT RIBS vanilla and cumin braised, pickled red onions, popcorn grits, au jus ratatouille linguini grilled eggplant, red onions, mushroms, zucchini, basil, Parmesan bastille crème brûlée french toast brioche soaked in egg crème brûlée batter, stuffed with brie, topped with strawberry preserves, chocolate chips, chocolate sauce enhancements priced per person PRIME RIB CARVING STATION 20 * requires Chef Attendant; 100/Chef Attendant fresh seasonal fruit platter 5 BACON 5 ROASTED POTATOES 4 9