WeDDiNGS1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

EMERALD PACKAgE

EMERALD CUT PACKAGE

FOUR HOUR PREMIUM OPEN BARclear “greenware” disposables for bar

glassware available for an additional charge

HORS D’OEUVRES RECEPTIONselection of four tray passed hors d’oeuvres and a stationary display

CHAMPAGNE TOAST

TWO-COURSE SEATED DINNER China Service

LINENBridal or sweetheart table, gift and cake tables with floor-length table linens.

Select color palettes available.

CAKE CUTTING SERVICEWedding cakes are client-supplied and should be ordered through one of our approved vendors. We are pleased to

cut and serve your cake with coffee service.

$ 70 PER PERSON

All food and beverage is subject to a 21% Staffing charges, applicable sales tax.Prices subject to change.

PREMIUM BAR PACKAGEDewar’s Scotch, Jack Daniels Whiskey, Watershed Vodka, Captain Morgan Spiced Rum

Bacardi Rum, Watershed Gin, Jose Cuervo Tequila, Triple SecSelect Merlot, Cabernet Sauvignon, Riesling, Chardonnay, Pinot Grigio

Budweiser, Bud Light, Yuengling, Corona, Heineken, Blue Moon Assorted Pepsi brand sodas, juices and bottled water

Page 1 of 5

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

EMERALD PACKAgE

TRAY PASSED HORS D’OEUVRESSHRIMP wrapped in applewood smoked bacon

KOREAN SHORT RIB, fried noodles, sweet soy reduction

LOBSTER BISQUE, caviar, crème fraiche

TOMATO SOUP, miniature grilled cheese

CARIBBEAN COCONUT CHICKEN, mango sauce

CHICKEN OR VEGETABLE SAMOSAS seasoned lightly with Indian spices

MINI CHEESEBURGER SLIDERS, Vermont cheddar, house made ketchup

VIETNAMESE SPRING ROLL, spicy mustard sauce

KALAMATA OLIVE TART

WILD MUSHROOM TARTLET

TRUFFLED RISOTTO CAKE, warm artichoke tapenade

MINI CHICKEN MARSALA POT PIE

CRAB CAKE, remoulade sauce

COCONUT SHRIMP, sambal mayo

FINGERLING POTATO POUTINE

FRIED GREEN TOMATOES, romesco sauce

Page 2 of 5

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

EMERALD PACKAgE

COLDCOFFEE CRUSTED TENDERLOIN, yucatan tomato chutney

PEPPER-SEARED LINE CAUGHT TUNA, pickled asian slaw

BRUSCHETTA with eggplant, roasted pepper

BRUSCHETTA with fresh mozzarella, basil, tomato

SHRIMP COCKTAIL

DUCK SLIDER, butter-fried brioche, fig marmalade

CROSTINI with grilled tenderloin, brie, caramelized onionDEVILED EGG SPOONS

ARGENTINE BEEF SKEWER, chimichurri sauce CRAB AND AVOCADO SALAD CONE

ROASTED SHRIMP, sweet chili sauce

(please select four items from above)

STATIONARY HORS D’OEUVRESCRUDITES OF JICAMA, HARICOT VERT, WAX BEAN, CARROT AND CUCUMBER

with lemon crème fraichemousse pâté spread with caper berries, gherkins, cippolini onion, brioche toast

baked brie with local honey and caramelized walnuts

SALAD COURSE ARUGULA SALAD

pancetta, egg and truffle vinaigrette

DUCK CONFIT SALAD watercress, poached pear, stilton cheese, pomegranate vinaigrette

FARMER’S MARKET FIELD GREEN SALAD goat cheese cake, herb citrus vinaigrette

STEAKHOUSE WEDGE tomatoes and crumbled blue cheese dressing

HEARTS OF ROMAINE WITH CAESAR DRESSING foccacia crostini, tomato compote and shaved locatelli cheese

BABY GREENS TOSSED IN BALSAMIC VINAIGRETTE crostini topped with olive tapenade

(please select one from above)Page 3 of 5

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

EMERALD PACKAgE

ENTRÉE COURSEGRILLED PORK TENDERLOIN OVER SPAETZLE

napa cabbage with crispy pancetta and a dried fruit demi-glace

BRAISED BONELESS BEEF SHORT RIB AND RUSTIC MASHED POTATOESroasted root vegetables accented with a turmeric emulsion

CORIANDER DUSTED CHICKEN AND POTATO-GOAT CHEESE GRATIN chanterelle mushrooms, fava beans and spring onions

CHICKEN ROULADE OF SPINACH AND MOREL MOUSSE WITH THYME JUS LIEmashed clementine carrots, fried chervil potatoes

MISO GLAZED SALMON FILLET WITH THAI BASIL SAUCE basmati fried rice and pan seared garlic pea shoots

FENNEL CRUSTED SEA BASS WITH TOMATO VINAIGRETTE parsnip mash and baby carrots

STEAK FRITESbistro steak, béarnaise, frites, caramelized brussels sprouts

FARMED STRIPPED BASS WITH HEN OF THE WOODS MUSHROOMScauliflower-truffle puree, heirloom carrots

SKILLET SEARED CRAB CAKEwarm fingerling potato salad, charred baby leeks, harrisa

Add $7 Per Person

Page 4 of 5

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

EMERALD PACKAgE

FILET MIGNON MADEIRA-PEPPER SAUCEcaramelized shallot, truffle potato gratin, yellow wax bean

NEW YORK STRIP STEAKlobster macaroni and cheese, butter beans with roasted tomato and tarragon

ADD $12 PER PERSON

DUET OF:NEW YORK STRIP STEAK

butter beans with roasted tomato and tarragonSkillet Seared Crab Cake

warm fingerling potato salad, harrisa

FILET MIGNONcaramelized shallot and Madeira-pepper sauce

Roasted Sea Bass with Tomato Vinaigretterustic mashed potato, baby carrots

ADD $15 PER PERSON(please select one from above)

DESSERT COURSEClient Supplied Wedding Cake

Freshly brewed Starbucks® Mexican Organic Shade Grown coffee and assorted Tazo teas

All food and beverage is subject to a 21% Staffing charges, applicable sales tax.Prices subject to change.

Page 5 of 5

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

PRinCESS PACKAgE

PRINCESS CUT PACKAGE

FIVE HOUR PREMIUM OPEN BARclear “greenware” disposables for bar

glassware available for an additional charge

HORS D’OEUVRES RECEPTIONselection of four tray passed hors d’oeuvres and a stationary display

CHAMPAGNE TOAST

THREE-COURSE SEATED DINNER WITH CHINA SERVICE

LINENBridal table or sweetheart table, gift and cake tables with floor-length table linens

for guest seating, gift & cake tables. Select color palettes available.

CAKE CUTTING SERVICE

Wedding cakes are client-supplied and should be ordered through one of our approved vendorsWe are pleased to cut and serve your cake with coffee service

$ 80 PER PERSON

All food and beverage is subject to a 21% Staffing charges, applicable sales tax.Prices subject to change.

PREMIUM BAR PACKAGEDewar’s Scotch, Jack Daniels Whiskey, Watershed Vodka, Captain Morgan Spiced Rum

Bacardi Rum, Watershed Gin, Jose Cuervo Tequila, Triple SecSelect Merlot, Cabernet Sauvignon, Riesling, Chardonnay, Pinot Grigio

Budweiser, Bud Light, Yuengling, Corona, Heineken, Blue Moon Assorted Pepsi brand sodas, juices and bottled water

Page 1 of 6

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

PRinCESS PACKAgE

TRAY PASSED HORS D’OEUVRESSHRIMP wrapped in applewood smoked bacon

KOREAN SHORT RIB, fried noodles, sweet soy reduction

LOBSTER BISQUE, caviar, crème fraiche

TOMATO SOUP, miniature grilled cheese

CARIBBEAN COCONUT CHICKEN, mango sauce

CHICKEN OR VEGETABLE SAMOSAS seasoned lightly with Indian spices

MINI CHEESEBURGER SLIDERS, Vermont cheddar, house made ketchup

VIETNAMESE SPRING ROLL, spicy mustard sauce

KALAMATA OLIVE TART

WILD MUSHROOM TARTLET

TRUFFLED RISOTTO CAKE, warm artichoke tapenade

MINI CHICKEN MARSALA POT PIE

CRAB CAKE, remoulade sauce

COCONUT SHRIMP, sambal mayo

FINGERLING POTATO POUTINE

FRIED GREEN TOMATOES, romesco sauce

Page 2 of 6

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

PRinCESS PACKAgE

COLDCOFFEE CRUSTED TENDERLOIN, yucatan tomato chutney

PEPPER-SEARED LINE CAUGHT TUNA, pickled asian slaw

BRUSCHETTA with eggplant, roasted pepper

BRUSCHETTA with fresh mozzarella, basil, tomato

SHRIMP COCKTAIL

DUCK SLIDER, butter-fried brioche, fig marmalade

CROSTINI with grilled tenderloin, brie, caramelized onion

DEVILED EGG SPOONS

ARGENTINE BEEF SKEWER, chimichurri sauce

CRAB AND AVOCADO SALAD CONE

ROASTED SHRIMP, sweet chili sauce

(please select four items from above)

STATIONARY HORS D’OEUVRESCRUDITES OF JICAMA, HARICOT VERT, WAX BEAN,

CARROT AND CUCUMBERwith lemon crème fraiche

mousse pâté spread with caper berries, gherkins, cippolini onion, brioche toastbaked brie with local honey and caramelized walnuts

Page 3 of 6

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

PRinCESS PACKAgE

SOUP COURSETHAI CURRY SOUP

crispy bass, cellophane noodles

MUSHROOM SOUP chanterelle mushroom nage

CARAMELIZED CHICKEN BROTHpastry and dill pinwheel and roasted chicken

ROASTED TOMATO SOUPgrilled cheese wedges

PROVENCAL SEAFOOD SOUPbaked gruyere croustade

(please select one from above)

SALAD COURSE ARUGULA SALAD

pancetta, egg and truffle vinaigrette

DUCK CONFIT SALAD watercress, poached pear, stilton cheese, pomegranate vinaigrette

FARMER’S MARKET FIELD GREEN SALAD goat cheese cake, herb citrus vinaigrette

STEAKHOUSE WEDGE tomatoes and crumbled blue cheese dressing

HEARTS OF ROMAINE WITH CAESAR DRESSING foccacia crostini, tomato compote and shaved locatelli cheese

BABY GREENS TOSSED IN BALSAMIC VINAIGRETTE crostini topped with olive tapenade

(please select one from above)

Page 4 of 6

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

PRinCESS PACKAgE

ENTRÉE COURSEGRILLED PORK TENDERLOIN OVER SPAETZLE

napa cabbage with crispy pancetta and a dried fruit demi-glace

BRAISED BONELESS BEEF SHORT RIB AND RUSTIC MASHED POTATOESroasted root vegetables accented with a turmeric emulsion

CORIANDER DUSTED CHICKEN AND POTATO-GOAT CHEESE GRATIN chanterelle mushrooms, fava beans and spring onions

CHICKEN ROULADE OF SPINACH AND MOREL MOUSSE WITH THYME JUS LIEmashed clementine carrots, fried chervil potatoes

MISO GLAZED SALMON FILLET WITH THAI BASIL SAUCE basmati fried rice and pan seared garlic pea shoots

FENNEL CRUSTED SEA BASS WITH TOMATO VINAIGRETTE parsnip mash and baby carrots

STEAK FRITESbistro steak, béarnaise, frites, caramelized brussels sprouts

FARMED STRIPPED BASS WITH HEN OF THE WOODS MUSHROOMScauliflower-truffle puree, heirloom carrots

SKILLET SEARED CRAB CAKEwarm fingerling potato salad, charred baby leeks, harrisa

Add $7 Per Person

FILET MIGNON MADEIRA-PEPPER SAUCEcaramelized shallot, truffle potato gratin, yellow wax bean

NEW YORK STRIP STEAKlobster macaroni and cheese, butter beans with roasted tomato and tarragon

ADD $12 PER PERSON

Page 5 of 6

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

PRinCESS PACKAgE

DUET OF:NEW YORK STRIP STEAK

butter beans with roasted tomato and tarragonSkillet Seared Crab Cake

warm fingerling potato salad, harrisa

FILET MIGNONcaramelized shallot and Madeira-pepper sauce

Roasted Sea Bass with Tomato Vinaigretterustic mashed potato, baby carrots

ADD $15 PER PERSON(please select one from above)

DESSERT COURSEClient Supplied Wedding Cake

Freshly brewed Starbucks® Mexican Organic Shade Grown coffee and assorted Tazo teas

All food and beverage is subject to a 21% Staffing charges, applicable sales tax.Prices subject to change.

Page 6 of 6

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

RADiAnT PACKAgE

RADIANT CUT PACKAGE

FIVE HOUR PREMIUM OPEN BARclear “greenware” disposables for bar

glassware available for an additional charge

HORS D’OEUVRES RECEPTIONselection of four tray passed hors d’oeuvres and a stationary display

CHAMPAGNE TOAST

RECEPTION TASTING STATIONS WITH CHINA SERVICE

LINENbridal or sweetheart table, gift and cake tables with floor-length table linens.

select color palettes available.

CAKE CUTTING SERVICEwedding cakes are client-supplied and should be ordered through one of our approved vendors

we are pleased to cut and serve your cake with coffee service

$90 PER PERSON

All food and beverage is subject to a 21% Staffing charges, applicable sales tax.Prices subject to change.

PREMIUM BAR PACKAGEDewar’s Scotch, Jack Daniels Whiskey, Watershed Vodka, Captain Morgan Spiced Rum

Bacardi Rum, Watershed Gin, Jose Cuervo Tequila, Triple SecSelect Merlot, Cabernet Sauvignon, Riesling, Chardonnay, Pinot Grigio

Budweiser, Bud Light, Yuengling, Corona, Heineken, Blue Moon Assorted Pepsi brand sodas, juices and bottled water

Page 1 of 5

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

RADiAnT PACKAgE

TRAY PASSED HORS D’OEUVRESSHRIMP wrapped in applewood smoked bacon

KOREAN SHORT RIB, fried noodles, sweet soy reduction

LOBSTER BISQUE, caviar, crème fraiche

TOMATO SOUP, miniature grilled cheese

CARIBBEAN COCONUT CHICKEN, mango sauce

CHICKEN OR VEGETABLE SAMOSAS seasoned lightly with Indian spices

MINI CHEESEBURGER SLIDERS, Vermont cheddar, house made ketchup

VIETNAMESE SPRING ROLL, spicy mustard sauce

KALAMATA OLIVE TART

WILD MUSHROOM TARTLET

TRUFFLED RISOTTO CAKE, warm artichoke tapenade

MINI CHICKEN MARSALA POT PIE

CRAB CAKE, remoulade sauce

COCONUT SHRIMP, sambal mayo

FINGERLING POTATO POUTINE

FRIED GREEN TOMATOES, romesco sauce

Page 2 of 5

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

RADiAnT PACKAgE

COLDCOFFEE CRUSTED TENDERLOIN, yucatan tomato chutney

PEPPER-SEARED LINE CAUGHT TUNA, pickled asian slaw

BRUSCHETTA with eggplant, roasted pepper

BRUSCHETTA with fresh mozzarella, basil, tomato

SHRIMP COCKTAIL

DUCK SLIDER, butter-fried brioche, fig marmalade

CROSTINI with grilled tenderloin, brie, caramelized onion

DEVILED EGG SPOONS

ARGENTINE BEEF SKEWER, chimichurri sauce

CRAB AND AVOCADO SALAD CONE

ROASTED SHRIMP, sweet chili sauce

(please select four items from above)

STATIONARY HORS D’OEUVRESCRUDITES OF JICAMA, HARICOT VERT, WAX BEAN,

CARROT AND CUCUMBERwith lemon crème fraiche

mousse pâté spread with caper berries, gherkins, cippolini onion, brioche toastbaked brie with local honey and caramelized walnuts

Page 3 of 5

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

RADiAnT PACKAgE

RECEPTION TASTING STATIONSTHE MINI BAR

mini cheeseburger spicy ketchup mini rueben sandwich special sauce

mini grilled cheese Panini fries in a cone

house-made potato chips

SLOW FOOD12- hour braised grass fed short ribs

field mushroom fricasseeartisan ground grits

sautéed farm greens with smoked salt

CARIBBEAN ISLAND DREAMjamaican jerk chicken

red beans with ricefried plantains

Jamaican style braised summer greens

TACO TRUCKpulled pork carnitas and pulled chicken

pico de gallo, salsa fresca and guacamolemini flour and corn tortillas

black bean, corn and roasted pineapple salad

ASIAN FLAVORS stir-fried rock shrimp lettuce wraps

carrots, bean sprouts, chopped peanuts, thai peanut sauce pad thai

stir-fried jasmine rice with crunchy vegetables Asian salad

with napa cabbage, shredded carrot, cucumber, green onion, sesame vinaigrette

CLASSIC ITALIAN chicken francese lemon and capers

cavatappi with caramelized vegetable Bolognese and toasted pine nutseggplant parmesan with vine-ripened tomatoes

roman style artichoke salad with roasted peppers and parmesan

Page 4 of 5

1 5 1 3 C a m b r i d g e S t r e e t , H o u s t o n , T X 7 7 0 3 0 7 1 3 . 5 3 3 . 6 8 3 3

RADiAnT PACKAgE

Page 5 of 5

TUSCAN MARKET rigatoni sausage, garlic, rapini

cavatappi caramelized vegetable bolognese, toasted pine nuts grilled chicken arrabiata penne pasta, roasted tomato, caramelized eggplant

garlic cheese bread

MAC & CHEESE BAR easy cheesy

with monterey jack, cheddar, gruyerenola

Andouille sausage, chicken, cajun spices beverly hills hippie

Manchego, caramelized onions, shiitake mushroom with local goat cheesenew tv dinner

local Cheddar, grass fed beef, roasted heirloom tomato

SOUTHERN FLAVORS pulled carolina pork bbq

blt saladcheddar corn spoon bread

biscuits and cornbread with honey butter

LIGHT SIDE SALAD CONES hearts of romaine caesar dressing, shaved locatelli cheese

line caught tuna nicoise capers, olives all natural buffalo chicken salad blue cheese

CARVERY*carved smoked beef tenderloin

béarnaise and horseradish creambrioche rolls

roasted fingerling potatoes with dijon vinaigrette arugula salad

*add $4 per person*requires a chef attendent - $150 each

(please select three stations from above)

DESSERT COURSEClient Supplied Wedding Cake

Freshly brewed Starbucks® Mexican Organic Shade Grown coffee and assorted Tazo teas

All food and beverage is subject to a 21% Staffing charges, applicable sales tax.Prices subject to change.