Catering

Banquet Menu
(Printable Version)
Beef Entrees
Beef entrees come with new potatoes and a medley of vegetables, unless otherwise specified.

Grilled Ribeye: Ribeye topped with our red wine bordelaise sauce, mushrooms, and a hint of garlic.
12 oz.Prime Rib: Prime rib topped with our red wine bordelaise sauce, mushrooms, and garlic.
Cajun Ribeye: Blackened and topped with a mushroom etoufee sauce.
Veal Marsala: Tender veal topped with a reduced marsala wine sauce.
Beef Shishkabobs: Grilled beef, tomatoes, green peppers, onions, and mushrooms.
Veal Oscar: Tender veal medallions topped with crab meat, asparagus, and hollandaise.
8oz. Grilled Tenderloin Filet: Tenderloin, cooked to order and topped with our
red wine bordelaise sauce, mushrooms, and a hint of garlic.
Blackened Tenderloin: Topped with crab, asparagus, and hollandaise sauce.
Beef Tournedos: Premium center cut filet topped with a béarnaise sauce of white
wine, tarragon and hollandaise.
12 oz. Ribeye Steak au Poivre: Peppercorn crusted ribeye topped with our red
wine bordelaise sauce.
Grilled New York Strip: Topped with our red wine bordelaise sauce, mushrooms,
and a hint of garlic.
Grilled New York Strip: Topped with new mexican green chiles.
Roast Beef: Topped with a burgundy mushroom sauce.
16oz. Prime Rib: Prime rib topped with our red wine bordelaise sauce, and mushrooms.
Steak Diane: Topped with bordelaise sauce, mushrooms, chives and celery.

Chicken Entrees
Chicken entrees come with rice and a medley of vegetables, unless otherwise specified.

Chicken Poppicotti: A breast of chicken stuffed with three cheeses, spinach, pecans and topped with hollandaise.
Chicken Parmesan: A breast of chicken breaded, baked, topped with a tomato basil marinara sauce, and jack cheese.
Wild Rice Chicken: Chicken stuffed with rice, raisins, & walnuts and topped with a lemon sauce.
Chicken Kiev: A chicken breast stuffed with butter, and chives, topped with a white wine sauce.
Chicken a la Greque: A chicken breast stuffed with spinach, feta cheese, black olives, capers.
Lemon Herb Chicken: A breast of chicken grilled with lemon and herbs.
Tahitian Chicken: Chicken marinated with a pineapple, teriyaki sauce, grilled and
topped with a sweet and sour sauce.
Chicken Marsala: A brest of chicken lightly breaded and topped with a garlic
mushroom reduced marsala wine sauce.

Seafood Entrees
Seafood entrees come with rice and a medley of vegetables, unless otherwise specified.

Grilled Salmon: Tender salmon topped with a basil cream sauce.
Sesame Trout Almondine: Fresh trout lightly breaded, sauteed in white wine,
then topped with almonds and dijonaise sauce.
Fried Shrimp: Five jumbo shrimp breaded and fried with cocktail sauce on the side.
Shrimp Devine: Shrimp baked with cream cheese in puff pastry and topped with hollandaise.
Sautéed Trout Dijonaise: Fresh trout lightly bread, sauteed, then topped with a dijonaise sauce.
Cajun Trout: Trout covered in cajun seasoning, sauteed and topped with hollandaise.
Coho Salmon Meuniere: Salmon topped with a parsley lemon butter sauce.
Polynesian Shrimp: Five jumbo shrimp fried in a coconut batter with sweet and sour on the side.
Crab, Shrimp and Mushroom: In an Italian herb cream butter sauce.
Shrimp Scampi: With a creamy garlic butter sauce.
Cajun Barbecued Shrimp: Five jumbo shrimp in a Spicy Butter Sauce.
Shrimp or Scallop Coquille St. Jacques: In a Sherry Cream Sauce with chives and Mushrooms.
Grilled Halibut: With a white wine cream sauce.
Redfish Veracruzano: With a Mexican tomato sauce, crab, and shrimp.
Grilled Swordfish: With a lemon butter sauce.
Linguine Alfredo di Mari: Pasta alfredo with crab and shrimp.
Marinated Grilled Redfish: With a lemon herb butter sauce.
Blackened Redfish: Topped with etoufeè sauce.
Flounder Filet: Stuffed with crab and spinach in lemon butter.
Seafood Etoufeè: With oysters, shrimp and redfish.
Red Snapper Ponchartrain: Topped with crab meat, shrimp and crawfish.



Banquet Menu (Printable Version) Beef Entrees Beef entrees come with new potatoes and a medley of vegetables, unless otherwise specified. Grilled Ribeye: Ribeye topped with our red wine bordelaise sauce, mushrooms, and a hint of garlic. 12 oz.Prime Rib: Prime rib topped with our red wine bordelaise sauce, mushrooms, and garlic. Cajun Ribeye: Blackened and topped with a mushroom etoufee sauce. Veal Marsala: Tender veal topped with a reduced marsala wine sauce. Beef Shishkabobs: Grilled beef, tomatoes, green peppers, onions, and mushrooms. Veal Oscar: Tender veal medallions topped with crab meat, asparagus, and hollandaise. 8oz. Grilled Tenderloin Filet: Tenderloin, cooked to order and topped with our red wine bordelaise sauce, mushrooms, and a hint of garlic. Blackened Tenderloin: Topped with crab, asparagus, and hollandaise sauce. Beef Tournedos: Premium center cut filet topped with a béarnaise sauce of white wine, tarragon and hollandaise. 12 oz. Ribeye Steak au Poivre: Peppercorn crusted ribeye topped with our red wine bordelaise sauce. Grilled New York Strip: Topped with our red wine bordelaise sauce, mushrooms, and a hint of garlic. Grilled New York Strip: Topped with new mexican green chiles. Roast Beef: Topped with a burgundy mushroom sauce. 16oz. Prime Rib: Prime rib topped with our red wine bordelaise sauce, and mushrooms. Steak Diane: Topped with bordelaise sauce, mushrooms, chives and celery. Chicken Entrees Chicken entrees come with rice and a medley of vegetables, unless otherwise specified. Chicken Poppicotti: A breast of chicken stuffed with three cheeses, spinach, pecans and topped with hollandaise. Chicken Parmesan: A breast of chicken breaded, baked, topped with a tomato basil marinara sauce, and jack cheese. Wild Rice Chicken: Chicken stuffed with rice, raisins, & walnuts and topped with a lemon sauce. Chicken Kiev: A chicken breast stuffed with butter, and chives, topped with a white wine sauce. Chicken a la Greque: A chicken breast stuffed with spinach, feta cheese, black olives, capers. Lemon Herb Chicken: A breast of chicken grilled with lemon and herbs. Tahitian Chicken: Chicken marinated with a pineapple, teriyaki sauce, grilled and topped with a sweet and sour sauce. Chicken Marsala: A brest of chicken lightly breaded and topped with a garlic mushroom reduced marsala wine sauce. Seafood Entrees Seafood entrees come with rice and a medley of vegetables, unless otherwise specified. Grilled Salmon: Tender salmon topped with a basil cream sauce. Sesame Trout Almondine: Fresh trout lightly breaded, sauteed in white wine, then topped with almonds and dijonaise sauce. Fried Shrimp: Five jumbo shrimp breaded and fried with cocktail sauce on the side. Shrimp Devine: Shrimp baked with cream cheese in puff pastry and topped with hollandaise. Sautéed Trout Dijonaise: Fresh trout lightly bread, sauteed, then topped with a dijonaise sauce. Cajun Trout: Trout covered in cajun seasoning, sauteed and topped with hollandaise. Coho Salmon Meuniere: Salmon topped with a parsley lemon butter sauce. Polynesian Shrimp: Five jumbo shrimp fried in a coconut batter with sweet and sour on the side. Crab, Shrimp and Mushroom: In an Italian herb cream butter sauce. Shrimp Scampi: With a creamy garlic butter sauce. Cajun Barbecued Shrimp: Five jumbo shrimp in a Spicy Butter Sauce. Shrimp or Scallop Coquille St. Jacques: In a Sherry Cream Sauce with chives and Mushrooms. Grilled Halibut: With a white wine cream sauce. Redfish Veracruzano: With a Mexican tomato sauce, crab, and shrimp. Grilled Swordfish: With a lemon butter sauce. Linguine Alfredo di Mari: Pasta alfredo with crab and shrimp. Marinated Grilled Redfish: With a lemon herb butter sauce. Blackened Redfish: Topped with etoufeè sauce. Flounder Filet: Stuffed with crab and spinach in lemon butter. Seafood Etoufeè: With oysters, shrimp and redfish. Red Snapper Ponchartrain: Topped with crab meat, shrimp and crawfish.
Appetizers (Printable Version) Priced per person.
Garnish Tray: Tomatoes, onions, pickles, olives, etc. $2.25 Non-Alcoholic Drinks: Water, Iced Tea, Coffee and Sodas. $2.00 Italian Cream & Fat Chocolate Cake: $3.50 Pecan Pie, Strawberry Crepes, Double Diablo Torte: $4.50 Bite-sized Quiche: Choose from ham and swiss, spinach, and/or seafood. $4.00 Deep Fried Cheese Stuffed Jalapenos: Stuffed with cheese, served with ranch dressing. $3.50 Jalapeno Chicken Salad Crepe: Served with hollandaise dipping sause. $4.50 Assorted Fresh Vegetable Tray: Served with ranch dressing. $3.95 Stuffed Croissants: Choose from ham and swiss, turkey and cheddar, spinach and cream cheese, or bacon. $4.50 Miniature Bagels: Topped with cream cheese, capers and smoked salmon. $4.50 Bagel Crisps: Topped with cream cheese and Raspberry Chipotle sauce. $4.00 Stuffed Mushrooms: Filled with seafood stuffing, spinach and cream cheese, or pecan pesto topped with cheese. $4.50 Cold Boiled Shrimp: New Orleans (peel and eat) style. Served with cocktail sauce. $3.95				Spinach & Cheese stuffed Filo Dough: Baked and served with spinach artichoke dip. $4.50 Assorted Fruit Display: $3.95 Nachos con Queso: With pico de gallo, refried beans, jalepenos, and tostados. $3.95 Meatballs in Bordelaise Sauce: Served with wheat rolls. $4.50 Teriyaki Kabobs: Choose from chicken, beef, shrimp, or pork with tomatoes, onions, and bell peppers. $4.50 Jumbo Shrimp: Marinated in garlic, lemon, and olive oil. Served with crackers $4.50 Seasame Chicken Fingers: Breast meat breaded in sesame batter, deep fried and served with ranch dressing. $4.25 Deep Fried Shrimp with Cocktail Sauce: $4.50 Assorted Cheeses: Cubed, sliced and soft cheeses with cracker assortment. $4.50 Carved Roast Beef: Served with a basket of bread. $5.95 Fruit and Cheese Combination Display: $6.00
We allow 4 hours for an events. Friday, Saturdays and any day in December the room rental is $600 for an event. This fee is in addition to the catering. Additional hours can be purchased for $150.00 per hour. Day time events end no latter than 3pm. We do not allow outside catering. We can provide background music from a stereo at no extra cost. We have a podium available at no extra cost.				The Heritage room is mainly used for groups ranging from 60 to 200 people. We require a $500.00 deposit to hold the room. The deposit is applied to the bill, the night of the event. The deposit is non-refundable. The room is setup with round tables of eight or ten chairs. You can come in and look at the room anytime we are open. We do allow a band or dj to play upstairs.
Seated Meal: —The cost of a seated meal ranges from $25.00 to $28.00 per person. —A full meal is included in the cost. Prior to the event you choose three entrees, one beef, one chicken, and one fish. You will have a choice of four entrees the night of the event, and the fourth entrée is a vegetarian entrée, Pasta Marinara. —Water, iced tea, coffee, bread, and a dinner salad is included with the meal. —A choice of two desserts is included in the cost. —Tables, Chairs, Linens, Silverware, Glassware, and centerpieces are included in the cost. The centerpieces consist of a hurricane globe surrounded by ivy, with a white tapered candle inside, lit the night of the event , no extra cost. —The setup and cleanup is included in the cost. The tables are covered with white linen, and on each table is water, iced tea, rolled silverware, menus, salt, pepper, sugar, lemons, butter and a centerpiece included in your cost. Our banquet staff arrives two hours before the event starts, to setup. —We can provide a wedding cake and a grooms cake. A wedding cake costs an extra $3.00 per person. A grooms cake costs an extra $2.00 per person. –If you want to bring in your own cake we charge $2.00 per person cutting and serving fee. We strongly suggest you try our famous homemade cakes, come by anytime we are open, you and a guest can sample our Italian Cream Cake and our Fat Chocolate Cake. Buffet Meal: —The cost of a buffet meal is anywhere from $25.00 to $28.00 per person. —A full meal is included in the cost. Prior to the event you choose two entrees. The day of the event we serve half portions of the entrees, enough for each of your guests to have two of either entrée. We serve salad with two dressings, bread and butter, rice, potatoes, a vegetable medley, and dessert. Appetizer Meal: Choose any number of appetizers. You must spend at least $25.00 per person to have an appetizer meal. —Final payment is due the night of the event. We accept Master Card, Visa, American Express, Discover, cash or check. On all credit card transactions there is a 3.5% administrative fee.				Alcohol The Texas Alcohol and Beverage Commission does not allow alcohol to be brought into the café, we must provide the alcohol. You have options concerning the bar. -Open bar, your guests can have anything you want to offer. We keep track of what they order and the total is applied to the bill at the end of the night. -Cash bar, your guests pay for their drinks themselves. -Combination, an open bar and a cash bar. Open beer and wine, and cash for liquor, or any other combination. -Tickets, we can pass out drink tickets good for whatever you specify. —Pricing –An estimation for the cost of drinks is an average of $10.00 per person. –$100.00 for each bartender. –A keg of beer (200 servings), Domestic, $250.00 / Import, $300.00. –Bottled beer, Domestic, $3.00 / Import, $4.00. –House wine (Copperridge Chardonnay, White Zinfandel, and Merlot) By the glass, $3.00 / By the bottle, $13.00 –Champagne toast $3.00 per person. –Liqour, Well brands, $4.00 / Call brands, $5.00 / Premium brands, $6.00+ Parking —You can park on Sixth street for free. —Parking meters are free Saturday, Sunday and after 5:30pm Monday thru Friday. —Behind the café on 7th and Trinity there are two parking lots owned by Classified Parking. Classified Parking charges $6.00 Sunday thru Thursday, and $6.00 on Friday and Saturday. If you need parking vouchers for Classified Parking, let us know in advance and we can get them for you. We will apply the cost of the vouchers to the bill the night of the event. If you bring back any unused vouchers the night of the event, they will not be applied to the bill.
Estimated cost, Seated Meal (100 people) Choice of entrees Grilled Ribeye Chicken Poppicotti Grilled Salmon Pasta Marinara $25.00 Dessert Famous Pecan Pie Fat Chocolate Cake included Subtotal per person = $25.00 8.25% tax = $2.06 20% gratuity = $5.00 Total per person = $32.06 x 100 people = $3206.00, plus a $100.00 bartender fee and $600 room fee (saturdays and december)=$3906.00				Sample Menu Your choices of entrée tonight are: Grilled Ribeye Topped with our red wine Bordelaise sauce. Served with new potatoes and vegetables. Chicken Poppicotti Chicken stuffed with spinach, pecans, herbs, cheeses, roasted and served with hollandaise. Grilled Salmon A Coho salmon filet topped with our basil cream sauce. Served with vegetables over rice. Pasta Marinara Served with steamed vegetables.
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