Cain's Fine Catering

Appetizers

  • Green Onion Corn Cakes with Smoked Salmon and Dill Crème Fraîche
  • Crab Cakes with Cilantro Honey Mayo and Mango Pico de Gallo
  • Tuna Tartare with Spicy Lemon Ginger Vinaigrette and Crispy Sesame Wontons
  • Italian Tuna Mousse Crostini
  • Halibut Ceviche Ice Bowl
  • Hot and Crunchy Shrimp with Mango Jalapeño Aioli
  • Baby Back Ribs with Espresso BBQ Sauce and Radicchio Slaw
  • Fried Olives Stuffed with Italian Sausage
  • Prosciutto Wrapped Gnocchi
  • Polenta-Crusted Texas Sausage with Spicy Mustard and Chive Aioli - Mini Corn dogs taken to a new level.
  • Caesar Salad Spring Rolls with Prosciutto and Parmesan Crisps
  • Mushrooms Stuffed with Braised Beef Short Ribs and Horseradish Cream
  • Chile-Crusted Filet Mignon Crostini with Smoked Paprika Aioli
  • Grilled Miso-Marinated Beef Skewers with Ginger Mustard Vinaigrette
  • Braised Italian Beef Short Ribs on Seared Polenta Cakes

 

  • Steak Tartare on Quail Egg in Brioche Toast
  • Parmesan-Battered Lamb Chops with Cracked Pepper and Lemon
  • Foie Gras Mousse on Toasted Brioche with Cherry Compote
  • Duck Carnitas Tostadas with Tomatillo Salsa and Cabbage Radish Slaw
  • Beer-Battered Quail with Jalapeño Peach Glaze
  • Chicken Pot Pie Fritters
  • Grilled Achiote-Spiced Chicken Skewers with Papaya-Tomatillo Salsa
  • Seared Polenta with Basil Pesto and Shaved Parmesan
  • Goat Cheese Crostini with Caramelized Wild Mushrooms
  • Beer-Battered Artichoke Hearts with Tarragon Aioli
  • Grilled Figs with Goat Cheese and Truffle Balsamic Glaze
  • Gruyere Gougères
  • Fried Goat Cheese with Hazelnuts and Honey
  • Basil Pesto Arancini Stuffed with Burrata
  • Texas Field Pea Cakes with Tomato Basil Salsa
  • Vegetable Spring Rolls with Basil Green Goddess Dressing

 

View a Sample of our Seasonal Menus Below

Explore a selection of our appetizers, salads, soups, entrees, and desserts that have consistently impressed our guests. Our menus are refreshed regularly to align with the seasons and inspire continued culinary innovation. Please reach out to us so we can provide you with a customized menu designed specifically for your event.

Spring

  • Butter Lettuce Salad with Honey-Sunflower Brittle, Strawberry Mostarda dressing, fresh strawberries and goat cheese
  • Bibb lettuce wedge salad with green goddess dressing, cucumbers, tomatoes, avocado, and lemon
  • Bibb Lettuce Salad with Dijon Vinaigrette, Tarragon, chives, parsley and shallots
  • Goat Cheese Galette with herb mixed greens, Belgian Endive, and Lavender vinaigrette
  • Fried green tomatoes with buttermilk fried oysters, tartar sauce, romaine, bacon, and green tomato vinaigrette
  • Herb Spring Mix Salad with avocado, grapefruit, basil, radish, Feta, and Balsamic-grapefruit vinaigrette
  • Salmon with Crispy Yukon Gold potato cake, Shiitake wilted spinach, oven-cured tomato, and lemon Buerre Blanc
  • Halibut with spring garlic-tomato vinaigrette and herb roasted new potatoes
  • Braised Beef Short Ribs with Spring Vegetable Risotto
  • Grilled Tri-Tip Steak with Caramelized onions, Watercress sauce, and Jarlsberg potato cake
  • Beef Tenderloin with Tarragon herb butter, lobster Risotto and English peas
  • Lamb Osso Buco with Saffron Risotto, Salsa Verde, and Lemon-Caper bread crumbs
  • Pistachio-crusted lamb chops with butter bean and Mint Pilaf
  • Herb-roasted Cornish hens with lemon-garlic vinaigrette, mashed potatoes, and grilled asparagus
  • Chicken Saltimbocca with Sage, Fresh Mozzarella, Prosciutto, Peas and Grilled Polenta
  • Chocolate cherry shortcakes with Vanilla Gelato and Cherries Jubilee sauce
  • Meyer Lemon Tart with Pine Nut Crust and Mascarpone whipped cream
  • Strawberry and Champagne Terrine with sweetened Crème Fraîche
  • Strawberry sorbet shortcakes with sweetened Crème Fraîche sauce
  • Dark chocolate mousse with espresso whipped cream
Cain's Fine Catering
Cain's Fine Catering

Summer

  •  Mixed green salad with grilled shrimp, fresh thyme vinaigrette, and roasted corn relish
  • Tomato and fresh Mozzarella salad with watercress, baby greens and cilantro vinaigrette
  • Grilled vegetable salad with goat cheese croutons and Balsamic vinaigrette
  • Warm Basil Gnocchi Salad with Carpaccio of tomatoes, Baby Arugula & spinach, lemon vinaigrette, and shaved Parmesan
  • Burrata Caprese Salad with summer tomatoes, basil vinaigrette, and Balsamic “Caviar”
  • Summer Panzanella Salad with Baby Arugula and Feta Cheese
  • Baby Arugula salad with watermelon, mint, feta cheese, sweet onions and champagne vinaigrette
  • Hot and crunchy trout with Mango-Jalapeño sauce and Poblano Corn Pudding
  • (Shrimp or chicken can be substituted for the trout.)
  • Sea Bass with sweet corn, fresh shell pea succotash, and lemon-dill Buerre Blanc
  • Red Snapper with Provencal tomato sauce, fingerling potatoes and fennel
  • Beef tenderloin with mushroom Madeira sauce, eggplant gratin, and garlic & thyme roasted potatoes
  • (New York strip steak or rib-eye can be substituted for the tenderloin.)
  • Italian beef short ribs with tomatoes, fennel, capers, Polenta and Parmesan
  • Rack of lamb with summer Panzanella salad
  • (Tomatoes, basil, arugula, olives, Parmesan and roasted garlic croutons)
  • Rack of Lamb with tomato-basil marmalade and fried corn grits
  • Grilled Yucatecan spiced chicken with papaya-tomatillo salsa and grilled vegetable wild rice
  • Sautéed chicken breasts crusted in fresh bread crumbs with lemon-caper beurre blanc, cherry tomatoes, and garlic mashed Potatoes
  • Rosemary & lemon salt roasted chicken with grilled vegetables and new potatoes
  • Grilled basil pesto chicken with summer Succotash
  • Buttermilk brined fried little chickens with mashed potatoes, gravy and cream biscuits
  • Honey-glazed, bacon-wrapped quail with summer vegetable slaw
  • Pork Tenderloin Schnitzel with lemon-caper sauce, mashed potatoes and sautéed spinach
  • Mixed berry shortcakes with vanilla gelato and caramel sauce
  • Strawberry-Rhubarb cobbler with black pepper biscuits and buttermilk-honey ice cream
  • Strawberry panna cotta with strawberry sauce
  • Texas peaches with warm Balsamic caramel sauce and vanilla gelato
  • Lemon Sabayon Meringues nests with summer berries and strawberry sauce

Fall

  • Spinach Salad with Applewood Smoked Bacon Vinaigrette and Blue Cheese
  • Bibb lettuce salad with roasted beets, fennel, and candied shallot vinaigrette
  • Mixed Green Salad with Spiced Walnuts, Honeycrisp apples, celery leaves, and apple cider dressing (updated Waldorf salad)
  • Mixed Greens with honey-cilantro dressing, shaved manchego cheese, and a panko-crusted tomato stuffed with goat cheese
  • Baby Spinach Salad with Creamy Tarragon dressing, crispy fried artichokes, olives and lemons
  • Roasted Salmon with Pinot Noir sauce, scallions and mashed potatoes
  • Beef Tenderloin with Potato Gnocchi, spinach, pine nuts and Gorgonzola cream sauce
  • Whole-Roasted, Peppercorn-Crusted Beef Tenderloin with three sauces: Salsa Verde, Green Peppercorn-Dijon sauce, Horseradish Crème Fraîche. (Served with garlic & thyme roasted potatoes and grilled vegetables.)
  • Rack of Lamb with Autumn Panzanella Salad (Wild mushrooms, arugula, Parmesan, roasted garlic croutons, fresh herbs, celery and caramelized onion vinaigrette)
  • Rack of Lamb with Herb Jus and Goat Cheese-Eggplant “Lasagna”
  • Almond-crusted chicken breast with sautéed spinach, roasted new potatoes, and citrus vinaigrette
  • Grilled duck breast with sourdough bread stuffing, apple & sweet potato purée, and sun-dried cherry sauce
  • Caramel custard tart with chocolate glaze and Praline whipped cream
  • “Coffee and Doughnuts” (Old fashioned buttermilk doughnut bread pudding with espresso whipped cream)
  • Crêpes with caramel gelato and chocolate sauce
  • Chocolate terrine with crème anglaise and toasted pistachios
  • Molten chocolate truffle cake with hazelnut gelato
  • Warm apple blueberry cake with hot cream sauce
  • Bittersweet chocolate cake with caramel corn ice cream and caramel sauce
Cain's Fine Catering
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Winter

  • Mixed Greens Salad with frisée, spiced walnuts, pears, blue cheese and port wine vinaigrette
  • Baby Arugula Salad with goat cheese-artichoke spring roll, tomatoes, olives, and whole-grain mustard vinaigrette
  • Blue cheese Caesar salad with roasted garlic flatbread
  • Radicchio salad with Parmesan-Balsamic Vinaigrette and roasted garlic croutons
  • Wedge salad with blue cheese dressing, tomatoes, bacon and brioche croutons
  • Cabernet braised beef short ribs with potato purée, sautéed spinach, roasted pearl onions and Horseradish Crème Fraîche
  • Rack of lamb with fennel, roasted cherry vinaigrette, and Fontina cheese polenta
  • Goat’s Milk Braised Lamb Shanks with carrot, onion and eggplant caponata
  • Chicken Piccata with Fresh Corn Polenta and Salsa Verde-Brown Butter Sauce
  • Herb-roasted Cornish hens with Chardonnay-Tarragon Buerre Blanc and garlic mashed potatoes
  • Seared duck breast with grapefruit cream sauce and grilled vegetable wild rice
  • Grilled duck breast with wild mushroom risotto and Pinot Noir essence
  • Pork Tenderloin Schnitzel with apple cider brandy sauce, julienne apples, and mashed sweet potatoes
  • Cider-brined pork chops with Applewood smoked bacon, Pomegranate and Pistachio relish, brussels sprouts, and cider jus
  • Maple bread pudding with Maple-Bourbon hard sauce
  • Hazelnut Semifreddo cappuccino with cocoa biscotti (Warm espresso poured over hazelnut gelato with whipped cream, shaved chocolate, and a splash of Frangelico liqueur.)
  • Coffee Panna Cotta with Kahlúa chocolate sauce
  • Sautéed strawberries in Cabernet Sauvignon and black pepper sauce with vanilla gelato and chocolate-hazelnut Pirouette cookie
  • Chocolate bread pudding with Cognac-soaked dry cherries and Crème Fraîche
  • Chilled Lemon Soufflé with raspberry sauce
  • Warm apple crostata with almond frangipane and vanilla gelato