Fall Menus

These sample menus are intended to give you just a small taste of what we can offer. Whether you’re vegan, gluten free, or want to give a nod to your heritage, we’re here to help design a menu that’s perfect for you! Please contact us to craft a menu that is perfect for your event.

Fall Dinner

MENU INSPIRATION
 
BRAISED BEEF SHORT RIBS

with tart herb salad

 

PAN SEARED HALIBUT

with caper-raisin vinaigrette + smoked carrot brown butter puree

 

LITTLE LEAF LETTUCES

with shaved brussels sprouts, toasted almonds, sheep’s milk feta + clementine harissa

vinaigrette

 

GRILLED EGGPLANT AND PEAR SALAD

with walnut-basil pesto + local honey

 

WARM FARRO

with lacinato kale, wild mushrooms + preserved lemon

Early Fall Plated Dinner

ONCATEGORIESMENU INSPIRATION

 

Passed hors d’oeuvres

SWEET SUMMER CORN AND SMOKED MOZZARELLA ARANCINI

with calabrian chile + basil aioli

 

THAI WATERMELON BOXES

with nuoc cham + crushed peanuts

 

CHERRY TOMATO BLT

with lardons + whole grain mustard aioli

 

SMOKED BLUEFISH PATÉ ON BRIOCHE TOAST

with aleppo +pickled onions

 

 

Plated first course

FARMSTAND NICOISE

with pickled shrimp, deviled quail egg + beet jus

 

 

Plated entrée

HERITAGE PORK LOIN

with blue corn fritters, saucy braised swiss chard + late summer plum chutney

 

 

Plated dessert

OLIVE OIL CAKE

with brown sugar creme fraiche + toffee crumble

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  • jasmine.j@xyloran.com
  • 298 CREIGHTON AVE, RED OAK, TX 75154