HORRIFIC HALLOWEEN

Welcome Drink

BLACK VEIL SCREWDRIVER

pitch black vodka, freshly squeezed orange juice over ice + garnished with half-moon orange served in black Allegro glass

Horrific Passed Hors d’Oeuvres

DEVILED QUAIL EGGS

decorated to look like eyes

FRIED GRASSHOPPERS

with chimichurri sauce

WITCHES FINGERS

mini pigs-in-a-blanket served to look like witch fingers

Spooky Buffet

GIANT CARVED PUMPKIN

filled with arugula + pecorino salad with citrus essence

BOOZ’S SEAFOOD GUMBO

full of shrimp, crab, oysters + creole seasoning served in a cast iron Dutch oven or similar cauldron shaped chafer

SQUID INK PASTA

with roasted shrimp, garlic, crushed red pepper flakes, lemon + white truffle oil

BALSAMIC GLAZED GRILLED LAMB CHOPS

marinated baby Frenched lamb chops grilled on-site until medium rare with balsamic glaze with full bone-in rack garnish

BONE SHAPED BREAD STICKS

PUMPKIN RISOTTO

served in a hallowed out pumpkin with fresh herbs + parmesan

GRILLED ASPARAGUS

with white truffle oil

Dessert Buffet

R.I.P SUGAR COOKIES HANDPAINTED

DIRT CHOCOLATE MOUSSE

covered in crushed Oreos in tiny sake cups with tiny cookie tombstone

SCARY CHOCOLATE SAND-WITCH COOKIES

with orange butter cream + black sprinkle garnish

CREEPY CARAMEL POPCORN

served in big witch cauldrons + white paper cones

OLD FASHIONED MINI CANDY APPLES

dipped in crushed toasted walnuts

SPIDER WEB CHOCOLATE BARK

with white and dark chocolate garnished with gummy tarantulas

WITCH VILES FILLED WITH HALLOWEEN CANDY

+ traditional candy corn
+ creepy eyeball gumballs
+ black cat licorice
+ Halloween M&M’s
+ Sweet Tart Skull and Bone
+ Gummy Teeth

SOUTHERN FARE

Welcome Drink

TEXAS COOLER + VODKA SPRITZER

hot pink prickly pear puree mixed with fresh lemonade, Tito’s Texas vodka topped with a splash of soda + fresh mint

Southern Cheese Display

SIGNATURE SWISS CHEESE SOUFFLÉ

CHEVRE, FIG + PESTO TERRINE

ASSORTED ARTISANAL CHEESES

SLICED BAGUETTES + CRISPY FLATBREAD

ROSEMARY CASHEWS

DRISCOLL STRAWBERRIES + GRAPES + APPLES

SOUTHERN STYLE PIMENTO CHEESE

HOMEMADE PICKLED OKRA + ONIONS

RED PEPPER JELLY, ARTISANAL HONEY, PESTO, PEAR CHUTNEY + CREOLE MUSTARD

CHEESE STRAWS

Station One

CHOPPED SALAD

watercress, romaine + bibb lettuces tossed with chopped avocado, roasted corn, tomatoes, roasted red peppers + grilled carrots tossed in a creamy dressing with toasted pepitas

TACO BAR

served with chunky guacamole, tomatillo salsa, Onesima’s salsa + mango pico de gallo

+ CHIPOTLE BARBACOA

slow roasted lamb with chipotle and served in a flour tortilla

+ TOMATILLO CARNITAS

homemade tomatillo salsa and served in a corn tortilla

+ LOBSTER, SHRIMP AND CRAB CAMPECHANA

served in a tiny crunchy taco shell

Station Two

BUTTERMILK FRIED QUAIL

with sweet hot mustard sauce + artisanal honey + honeycomb

JALAPEÑO CHEESY GRITS

with black eyed pea relish

HARICOT VERTS WITH WHITE PEACHES, ALMONDS + RASPBERRY VINAIGRETTE

BISCUIT BAR

a variety of sweet potato biscuits + buttermilk cheddar biscuits with toppings to include

+ RED PEPPER JELLY
+ WHIPPED STRAWBERRY BUTTER
+ HOUSE MADE BACON JAM
+ HONEY BUTTER
+ THINLY SLICED HAM

Passed Desserts

ESC’S CHOCOLATE CHUNK COOKIES

straight from the oven and served in wax paper sacks

MINI RED VELVET CUPCAKES

with cream cheese frosting