PASSED HORS D'OEUVRES

Green Chili Mac n Cheese Bite (VG, NF) | Poblano pepper infused cheese sauce with elbow macaroni and pepper jack cheese rolled in bread crumbs and flash fried until crispy. Served with a poblano pepper sauce

Fried Green Tomatoes (NF) | Slice of fried green tomato topped with fresh crab, micro greens, and Creole remoulade

Burnt End Skewers (NF, DF, GF) | Smoked brisket served with roasted red pepper and roasted onion. Served with Duce's Wild Mustard Sauce and Duce's Wild Texas Barbecue Sauce

Vegan Tostones (VN, GF, NF) | Twice cooked green plantains tossed with garlic and agave syrup, topped with sweet potato avocado pico de gallo

Jerk Chicken Skewers (GF, NF) | Bites of chicken marinated in our spicy jerk seasonings, grilled and served with red bell pepper and a fresh mango purée

FIRST COURSE

True Bistro Salad (GF, VG, DF) | Mixed baby field greens, fresh blueberries, strawberries and blackberries, tossed with roasted almonds. Served with balsamic vinaigrette

Knot Rolls (NF, EF) | Served with butter

ENTRÉE COURSE

Roasted Cauliflower Stack (VN, GF, NF) | Herb roasted cauliflower on a bed of ancient grains, topped with gremolata

Black Cherry Brisket (GF, NF, DF) | Braised brisket and bourbon soaked black cherries accompanied by French green beans and twice fried fingerling potatoes

Pancetta Stuffed Chicken Breast (NF) | Chicken breast stuffed with pancetta, Swiss cheese, and herbs, lightly breaded and baked to a golden brown accompanied by roasted fingerling potatoes and sautéed green beans with baby carrots, all topped with a classic mornay sauce

DESSERT

Vanilla Cake (NF) | Classic vanilla cake with a vanilla buttercream frosting

Assorted Cookies | Chocolate Chip, Oatmeal Chocolate Chip, White Chocolate Macadamia Nut