__MAIN_TEXT__
feature-image

Page 1

2020-2021 CATERING GUIDE


Roasted Seasonal Vegetables


WELCOME!

Tha nk y ou for cons i d er i n g Duch ma n Fa m i l y Wi n er y fo r y our e v ent! We a re pro ud to o ffer a n extensi ve men u o f del i c i ous d is he s f rom Ch ef Wes Brac a m o n tes th at a re s ure to ma k e y ou r m e a l mem o rab l e. The fol low ing p a ges w i l l d esc r i b e th e ser v i ces a n d menus av a i l able. Thi s g ui d e i s o n l y a sta r ti n g p o i n t. O u r e v ent te a m, led b y Ca l l a n Wa r f i el d , w i l l b e h appy to he l p c us tomize y our exp er i en ce b y c re ati n g sp eci a l menus a nd wor k ing w i th o ur p referred pro v i d ers fo r decor. We lo ok for w a rd to wo r ki n g w i th yo u!


MENUS

In the t r ad iti on of th e Ita l i a n co un t r ysi d e, th e 3-co urse menu at Du chma n is ser ved f a mi l y st y l e. App eti zers w i l l b e p a s s e d or pre s ented , a n d pl atters o f e ach d el i ci o us d is h w i l l b e de l i v ered to yo ur g uest s o n ce th e y a re s e ate d. Menus s ta r t at $ 5 5 /p erso n. Up g rad ed m en u i tems a re ma r k e d w ith the p er p erso n surch a rge i n p a ren th eses. B e s u re to c he ck p a ge 21 fo r a l i st o f ser v i ces a n d a meniti es incl ude d in yo ur men u pr i ce.


Watermelon Skewers


HORS D’OEUVRES Fruit Platter seasonal fruit served in a beautiful display Charcuterie and Cheese Selection (+2) chef selected cured meats and fine cheeses served in display Watermelon Skewers (seasonal) feta, basil vinaigrette Prosciutto Crostini herbed chevre, thinly sliced prosciutto Caprese Bruschetta tomato, garlic, mozzarella, basil Pork Rillette Crostini confit of pork with mustard, cornichon Sun Dried Tomato Arancini sun dried tomato risotto croquette with fontina cheese Chorizo Arancini saffron risotto croquette with Spanish chorizo Spicy Potato Croquette chipotle, goat cheese Stuffed Peppadew Peppers blue cheese mousse, white balsamic & honey gastrique Sweet Chili Skewers sweet chili and peanut sauce marinated chicken with cilantro pesto Meatballs ground pork and beef, Italian seasonings with traditional marinara Ratatouille or Sausage Stuffed Mushrooms vegetable and goat cheese or Italian sausage and blue cheese Coconut Fried Shrimp (+2) served with red pepper jelly Bacon Wrapped Scallop (+4) drizzled with Canto Felice syrup Crab Cakes (+4) mini crab cakes with spciy remoulade


ENTRĂˆE Sauteed Herb Shrimp grape tomatoes, shallots, garlic, saffron broth Seared Cod Puttanesca pan seared with sauce of tomatoes, garlic, olives, capers, and anchovy Roasted Salmon oven roasted with Trebbiano lemon butter sauce Parmesan Crusted Salmon pesto cream sauce and roasted pepper relish Roasted Chicken served with classic Romanesco sauce Chicken Piccata chicken scallopini sauteed with lemon, butter, capers Sage Rubbed Pork Tenderloin oven roasted and served with remoulade Sweet Tea Pork Tenderloin apple cider jus with seasonal chutney Grilled Beef Tri-Tip fire grilled, served with au jus Coffee Rubbed Strip Loin (+4) blackberry red wine sauce, with roasted mushrooms and onions Beef Tenderloin Fliet (+6) fire grilled, served with gruyer butter, French onion jus


Braised Leg of Lamb

Chicken


Bacon Wrapped Scallops


Brussel Sprouts with Bacon


SALAD Italian Garden Salad spring mix, tomato, onion, carrot, house-made balsamic vinaigrette Spring Salad tender greens, feta, sunflower seeds, blueberries, champagne vinaigrette Spinach Salad (+1) spincach, chevre, tomato, candied walnuts, sherry vinaigrette Charred Caesar (+2) wood grilled romaine, parmesan, roasted tomatoes, fried capers, caesar dressing

SIDES Herb Roasted Potatoes Parmesan & Garlic Potato Puree Saffron Vegetable Rice Garlic Green Beans Crispy Sweet Chili Brussel Sprouts Roasted Parmesan Broccoli Southern Style Creamed Corn Roasted Cauliflower Gratin Roasted Seasonal Vegetables Four Cheese Macaroni (+1) Citrus Asparagus (+1)


DESSERT For wedd ings we g l ad l y o ffer c a ke cutti n g ser v i ce a s p a r t of our s ta nd a rd p acka ge. For a l l other e v ent s , Ch ef Wes wo ul d b e h ap p y to c re ate a sp e ci a l des s er t a s a n ad d i ti o n to yo ur men u. B el o w a re a fe w opti ons.

1 f u l l s ize d des s er t fo r a n ad d i ti o n a l $5.00 p er p erso n 3 mini des s er t s f o r a n ad d i ti o n a l $8.00 p er p erso n Ch o co l ate Bro w n i e br a n d y w h i pp ed c re a m

S e a s ona l Fr ui t Up si d e-D o w n Ca ke b a l s a m i c c a ra m el s auce

Cho col ate Co vered Pe a n ut Butter Tr uff l es d us te d w i th p o wd ered suga r

Co co n ut Mac a ro o ns ci t r us ma sc a rp o n e

St raw b err y S h o r tc a ke lemon curd , Crème An g l a i se

Ging ersn ap a n d Br i e Ta r t s w i th ci t r us

Ke y Li me Pi e w ith a l mo n d w h i pp ed c re a m


Strawberry Shortcake


SERVICE INCLUDED You r c ater ing is i n cl usi ve o f th e fo l l o w i n g i tems: • W hite B one Ch i n a Ap p eti zer Pl ate (i f n eed ed ) • W hite B o n e Ch i n a D i n n er Pl ate • Si l v er Cu tler y–Sa l ad Fo r k, D i n n er Fo r k, D i n n er K n i fe, Desser t Fo r k, & Sp o o n •Li n en Nap ki n •Te a/Water Gl a ss •Ice • Iced Te a & Water Stati o n •Sweeten er •Co ffee Stati o n •Co ffee Mugs •½ a n d ½ Cater i n g Eq ui pmen t: • App etizer Pl atter s , S a l ad B o w l s, Bre ad Ba sket s, S i d e Item Pl atter s /B ow l s , Ent rée Pl atters/B o w l s, Co n d i men t B o w l s, B e v er a ge Urns (2), S er v i n g Utensi l s • Up to 4 Iv or y, W hite, o r Bl ack Li n ens fo r S er v i ce Stati o ns • S er v i ce of the Ca k e–Wh i te B o n e Ch i n a Ca ke Pl ate, Utensi l , Ca ke K n i fe, & S er ver • Uni f or med Staf f ing–2 h o urs o f set up ti me, 5 h o urs o f ser v i ce time , a nd c le a n- up of c ater i n g eq ui p m en t •Staff i n g In cl ud es– s et u p of c ater ing e qui p m en t, ser v i ce o f e ven t, b ussi n g , & c le a n- u p o f c ater i n g eq ui p m en t • Staf f Uni for m–bl ack p a n t s, b l ack b utto n d o w n sh i r t, b l ack ti e


BAR SERVICE

Du e to TA B C re g u l ati o ns, b a r ser v i ces a re req ui red to b e cont r ac ted thro ug h a TA B C ap p ro ved ser v i ce prov i der. We a re ple a sed to p a r t n er w i th Austi n’s El i te to prov i de b a r s er v i ce fo r yo ur wed d i n g . Wi n e/b eer a n d f u l l b a r p ac k a ge s a re ava i l ab l e w i th a va r i et y o f o pti o ns to s er v e y ou r f av or ite b o ttl e o r custo m co ckta i l .


A D D I T I O N A L C AT E R I N G I N F O R M AT I O N Deposit A 50% estimated deposit is due at the time of booking. The deposit is non-refundable. Estimated Guest Count Original estimated guest count is reflected on the original invoice. Once final count is given, should that guest count drop below 15% of the original estimated guest count, Duchman Family Winery will charge for 85% of the original guest count given on the original contract. Cancellation Policy The deposit is non-refundable. If the event must be cancelled because of an “act of God”, Duchman Family Winery will reschedule the event for another date. If the cancellation occurs 60 days or more prior to the event date, the client will not be responsible for the balance due. If cancellation occurs within 60 days of the event date, client is responsible for the remaining balance. Final Menu Selection/Final Questionnaire Final menu selection is due 30 days prior to your event date. Final Questionnaire is due 14 days prior to your event date. Final Guest Count Final Guest count is due 14 days prior to your event date. If a final guest count is not provided by the client, client understands that Duchman Family Winery will prepare for the original guest count given on the original contract. Final guest count cannot drop lower than 85% of original estimated guest count given. Final Payment Final payment for your event is due at the completion of your event. Wine selections will be added to the final bill. Wine cases purchased will be given a 25% case discount. Client understands that Duchman cannot guarantee the availability of any particular wine unless you PRE-PURCHASE your wine. Guest Count Overage Should you have more guests in attendance than the final guest count on your contract, you will incur additional charges on your final bill. Payment Methods Credit card, cash or cashier’s checks will be accepted. Personal checks will not be accepted. Sales Tax/Service Charge Duchman Family Winery charges 8.25% sales tax on all food & beverage charges. Gratuity is always appreciated and will not be added to the final bill as it is up to the client.


C O N TA C T U S Callan Warfield Director of Events 512.858.1470 ext. 107 Events@DuchmanWines.com 13308 FM 150 W Driftwood, Texas 78619


Profile for Duchman Family Winery

2020-2021 Catering Guide  

2020-2021 Catering Guide