Custom Catering

Chef Manny will meet individually with you to help you decide on a menu that perfectly fits your event. All menus are custom designed and feature creative cuisine, changing regularly to take advantage of seasonal foods. While Chef Manny prepares your menu, wife and Catering Director Paula coordinates every detail, from hiring waitstaff and bartenders to handling your rental needs.

Using established relationships with trusted and preferred vendors, Chefs United can take all the stress out of planning a catered event so that you can enjoy it with your guests. Once we’ve helped you decide on a menu, we’ll take care of everything else.

Plan your event

If you’re ready to start planning your event with us, please fill out our contact form, or call Catering Director, Paula Garcia at 512.695.7711.

	MENU IDEAS APPETIZERS Bleu Cheese Canapé with Red Grape and Toasted Walnuts Chilled Watermelon Gazpacho Shooter Smoked Mini Pizza Bruschetta with Roast Tenderloin of Beef with Tomato and Fennel Relish Venison Sausage with Arugula Pesto on Grilled Baguettes Miniature Crab Cakes with Remoulade
	SOUPS French Onion Gumbo Roasted Red Pepper Tomato Bisque Lobster or Shrimp Bisque   Southwestern Chicken Tortilla
	SALADS Mixed Field Greens Mixed Field Greens, Toasted Walnuts, Orange Slices, Feta Cheese, shaved Red Onion with Raspberry Vinaigrette Spinach Baby Spinach, Cherry Tomato, Strawberries, Candied Pecan, Feta, Dijon Honey Thyme Vinaigrette Classic Caesar Crisp Romaine Lettuce, Toasted Herb Croutons, Parmesan Vinaigrette Cheese & Sausage Platters Manchego, Aged Gouda, Sharp Cheddar, Baked Brie, Four Imported Spanish Sausages, Cornichons, Capers, Dijon Mustard
	ENTRÉES
	Grilled Chicken Breast with Lemon Sage Pesto Mesquite Smoked Chicken Stuffed with Poblano and Chihuahua Cheese with Sweet Roasted Red Bell Pepper Coulis Mexican Spice Chicken with Cilantro-Pumpkin Seed Sauce Chicken and Green Chile Enchiladas with Chèvre Sauce Sautéed Shrimp & Scallop with Jalapeno Cilantro Cream Southwest Chilean Sea Bass, Arctic Char or Tilapia with Lemon Beurre Blanc Sauce Tilapia with Vera Cruz sauce Dijon Horseradish Crusted Salmon with Pinot Noir Jus Smoked Aged Beef Tenderloin Served with Red Chili Pepper Glaze Sauce and a Bleu Cheese Butter Medallion South Texas Rubbed Pork Loin with Bourbon-Ancho Sauce
	DESSERTS Mini Chocolate Cheesecake Topped with Ganache and Mixed Berry Fusion Mini New York Cheesecake with Valrhona Chocolate Sauce and Mixed Berry Fusion Raspberry Crème Brûlée with Ginger Snaps Mixed Berry Fruit with Mascarpone Cheese Infused with Amaretto