Please be seated and let Hilton College Station serve your guests with authentic Texas hospitality.
Starters
Wild Mushroom and Goat Cheese Tart Crab Cake with Pickled Pepper Vinaigrette, Old Bay Aioli, and Lemon-Herb Fennel Slaw
Tuna Crudo with Salsa Macha, Fresno Chiles, Fried Carrot, Lime
Salads
Mixed Greens Salad with Shaved Carrots, Cherry Tomatoes, Diced Cucumber, Red Onion, Parmesan Cheese, and Herb Vinaigrette
Lola Rosa and Asparagus Salad with Serrano Ham, Arugula, Manchego Cheese, Pickled Red Onion, Piquillo Pepper, and Jalapeño-Mustard Shallot Vinaigrette
Greek Salad with Romaine, Roma Tomato, Cucumbers, Red Onion, Feta Cheese Crumbles, Kalamata Olives, and Oregano Vinaigrette
Baby Wedge with Grape Tomatoes, Pickled Red Onion, Bacon Bits, Blue Cheese Crumbles, and Buttermilk Ranch Dressing
South of the Border Romaine with Elotes, Blistered Tomatoes, Jicama, Texas Goat Cheese Crumbles, Toasted Pepitas, and Tequila-Chile Vinaigrette
Boston Bibb and Rocket Greens with Rainbow Carrot, Baby Heirloom Tomatoes, Scallions, Radish, and Champagne-Dijon Vinaigrette
Caesar Salad with Fresh Shaved Parmesan and Herb Croutons
Southwestern Caesar with Blistered Tomatoes, Roasted Corn, Black Beans, Cotija Crumbles, Cornbread Croutons, and Chipotle Caesar Dressing
Caramelized Honey Pear with Texas Field Greens, Candied Pecan, Goat Cheese Crumbles, and Orange-Chardonnay Vinaigrette
Seafood Entrees
Grilled Salmon with Basmati Rice, Grilled Vegetable Medley, and Lemon-Dill Sauce
Cajun Spiced Salmon with Garlic Spinach, Cauliflower Purée, Wild Mushroom Sauce, and Truffle Hot Sauce
Gulf Shrimp and Grits with Bacon, Tomato, Mushroom, Corn, and Adobo Cream
Texas Redfish with Burnt Celeriac Purée, Wilted Mustard Greens, and. Orange-Coriander Jus
Grilled Cobia Loin with Coconut Collard Greens, Blue Corn Grits, and Sauce Piquant
Pan-Seared Gulf Fish with Peanut Pesto, Carolina Rice, Field Peas, Preserved Lemon
Chicken Entrees
Harissa & Yogurt Marinaded Chicken Leg Quarter with Israeli Cous Cous & Black Lentil Salad, Grilled Vegetables, Pickled Red Cabbage, Garlic Sauce, and Spicy Cilantro Sauce
Chicken Breast with White Truffle Mashed Potatoes, Wilted Greens, Hen of the Woods Mushroom, and Chicken Jus
Chicken Breast with Shallot, Riesling-Mushroom Sauce, Spaetzle, Green Beans, Bacon, Caramelized Onion
Chicken Paprikash (Leg Quarter) with Carolina Rice and Grilled Broccoli Rabe
Grilled Chicken Paillard with Rosemary Fingerling Potatoes, Grilled Broccolini, Chimichurri, and Romesco
Tuscan Grilled Mozzarella-Stuffed Chicken Breast with Herbed Risotto, Lemon Broccolini, Tomato-Basil Vinaigrette, and Balsamic Reduction
Duo Plates
Cajun-Rubbed Filet Mignon & Blackened Shrimp with Potato Purée, Roasted Asparagus, and Remoulade Butter
Petit Beef Filet & Lobster with Potato Purée, Roasted Asparagus, and Lobster Sauce - MP Per Person
Smoked Pepper Crusted Beef Medallions & Gulf Shrimp with Smashed Marble Potatoes, Roasted Carrot Medley, Tequila Cowboy Butter
Vegetarian Plates
Spiced Roasted Cauliflower Steak with Tomatillo, Burnt Avocado, Chipotle Agave Carrot, and Jicama Slaw
Broccolini en Sofrito with Roman Gnocchi, Marinara, and Olive Crumbs
Beef and Pork Entrees
Peri Peri Texas Pork Chop with Parsnip Purée, Wilted Greens, Mushrooms, and Pickled Fennel
Wild Boar Meatballs with Onion Broth, Peas, Farro, and Fennel Salad
Ancho-Pasilla Rubbed Picanha Steak with Creamy Polenta, Turkish Peppers, and Chimichurri
Spanish Pimenton Rubbed Fillet with Grilled Leek and Beer Pickle Salad, Goat Cheese, and Patatas Bravas
Braised Short Rib with Polenta, Mushroom Conserva, Lardons, Apple Cider Jus, Fine Herbs
Tomato Braised Short Rib with Garlic Mashed Potatoes, Wild Mushrooms, French Green Beans, and Demi-Glace
12-Hour Red Wine-Braised Short Rib with Yukon Gold Potato Hash, Rainbow Chard, and Demi-Glace
Grilled Filet Mignon with Roasted Baby Carrots, Charred Cipollini Onions, Sour Cream Mashed Potatoes, and Green Peppercorn Sauce
Steak Medallions au Poivre with Gruyere Gratin Potatoes, Grilled Broccolini, and Cognac-Peppercorn Sauce
Grilled Steak Medallions with Boursin Potato Tart, Pan-Fried Brussels, and Bernaise
Please choose one of the following desserts to pair with your buffet
Crème Brûlée with Vanilla Bean and Orange Zest
Gluten Free Brownie with Torched Jet-Puffed, Hazelnuts, Fresh Dates, and Caramel Sauce
Tres Leches Sheet Cake with Tropical Fruit Salsa
Bourbon Pecan Tart
Key Lime Tart with Torched Meringue
Lemon Meringue Tart
Tiramisu
New York Cheesecake
Chocolate Torte
