Chef Gil & Co. Gourmet Catering
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Sample Menus

A starting point, not a script.

Every menu is written for the room it's served in. Consider these a taste of the range — final courses are built with you.

Seasonal note — menus shift with the Central Texas market. Winter leans citrus, root, and braise; late spring brings Gulf seafood and stone fruit. Vegan, halal, and allergy-specific versions of every course are available on request.

  • GF — Gluten-free
  • DF — Dairy-free
  • V — Vegetarian
  • VG — Vegan

Menu I

The Boardroom

Composed for executive dinners of eight to twenty.

  1. FirstCharred oyster, brown butter, chiveGF
  2. SecondHeirloom tomato, whipped chèvre, basil oilGFV
  3. ThirdSeared duck breast, stone fruit, jusGFDF
  4. FourthBrown-butter tart, bourbon crème

Menu II

Southern Hands

Rooted in home cooking, plated with restraint.

  1. FirstDeviled farm egg, smoked trout roeGFDF
  2. SecondShrimp & grits, aged cheddar, tassoGF
  3. ThirdButtermilk chicken, black-pepper honey
  4. FourthPeach cobbler, brown sugar creamV

Menu III

The Celebration

Wedding and milestone service, four to five courses.

  1. AmuseCornmeal madeleine, cultured butterV
  2. FirstBibb lettuce, buttermilk, radish, dillGFV
  3. SecondGulf snapper, sweet corn, brown butterGF
  4. ThirdWagyu striploin, potato purée, red wineGF
  5. SweetChocolate torte, olive oil, sea saltGFV

Catering packet

Menus, pricing, and logistics in one page you can forward.

One email with your packet. No lists, no forwarding your details.

Build Your Menu

Tell us the room, the guests, and the season.

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