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FIRE TABLE

WINTER

SPRING

SUMMER

FALL

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Women cooking over a large outdoor grill with peppers hanging, surrounded by green trees and a sunny outdoor setting.
Barbecue meat patties cooking on a grill with flames and smoke rising, with a metal spatula in the foreground.

Fire Table Menu

Southern Style

Appetizers

° coal-roasted East Coast oyster, orange gremolata // dairy-free, gluten-free
° zucchini & corn fritter, gruyère, charred eggplant purée // vegan
° bbq cauliflower, pickled red onion, buttered toast, chimichurri // vegan

Mains

° summer heirloom tomatoes, burrata, charred corn, lime pickled onion, mixed basil // vegan 
° fire-cooked pork chop, grilled summer peach, jalapeño puree // gluten-free, dairy-free
° husk roasted salmon, preserved lemon & corn // gluten-free, dairy-free
° grilled summer squash, sweet almonds, torn basil // vegan, gluten-free, dairy-free
° roasted okra, lemon ricotta, crushed pistachio // vegan, gluten-free
° cucumber & grilled peach, pickled red pearl onion, mint, red pepper // vegan, gluten-free

Dessert

° grilled pineapple cake, sweet avocado, hydro watercress // vegan
corn ash meringue cookie, corn mousse, popped sorghum // vegan
° roasted summer berry hand pie // vegan

Mexican Style

Appetizers

° aji amarillo braised chicken, jalapeño cilantro purèe, zested lime, corn blini, red onion relish
° tostada, achiote mushroom, aji verde, baby cilantro // vegan, gluten-free
° charred avocado tartare, capers, oregano, Tajin potato chip // vegan

Mains & sides

° arugula, charred corn, oregano-brined onion, cucumber, queso fresco, mezcal verjus vinaigrette // gluten-free, vegan
° clay pot pinto beans (frijoles de olla) // gluten-free
° charred shishito peppers, chipotle aioli, escabeche // vegan
° ash roasted sweet potato, burnt agave salsa roja, cilantro oil
° Mexican beer carne asada
° mezcal-brined chicken thighs
° corn & flour tortillas

Dessert

° buñelos with Mexican chili chocolate sauce
° dulce de leche brownie bites, habanero whipped caramel // vegan
° honey cake, burnt orange, cinnamon mascarpone // vegan

A person serving a salad with fresh greens, shredded carrots, and possibly beets into a white, scalloped-edged bowl on a wooden table. Part of another bowl and a bunch of green vegetables are visible nearby.
A plated serving of steak with green vegetables on a dining table at an outdoor event, with candles and floral arrangements in the background.

winter plated menu

Appetizers

° arancini, apple & onion confit, parmesan // vegan
° coffee and orange smoked duck breast, candied orange zest, espresso crème fraîche, house cracker
° deviled eggs, smoked paprika, pickles, pancetta // gluten-free

First Course

° hamachi crudo, stone fruit, lemon, habanero oil, sotol salt // gluten- free

Main Course

° sea bass, mascarpone polenta, charred parsnip, citrus chutney

OR

° strip loin, pomme purèe, adobo mushroom, mustard green pesto

OR

° early winter fricassee, green pea velouté, shaved vegetables, pink peppercorn // gluten-free, vegan

dessert

° sticky date pudding, cider brown butter, walnut crumble,
sweet cream foam // gluten-free

A person holding a white plate with a piece of meat topped with greens, garnished with orange sauce dots, with other plates of food and people in the background.
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Black and white graphic of a sunrise or sunset over a semi-circle landscape, with rays emanating from the horizon.
A large black serving dish filled with sliced cooked chicken, garnished with flowers and herbs, set on a metal stand at an outdoor event.
A buffet table with various salads, dips, and bread, decorated with fresh flowers and greenery.

spring buffet menu

Appetizers

°black-eyed pea cake, cucumber yogurt, vine tomato, pickled red onion // vegan
° smoked trout, radish, orange butter, chive, rye toast
° burrata & green pea pesto, tomato-dusted crostini // vegan

Main Course

° spring lettuce, tea-smoked egg, shaved carrot, roasted asparagus, chèvre // vegan
° buttermilk biscuit & whipped honey butter // vegan
° sotol brined roasted chicken // gluten-free, dairy-free
° grilled bavette, piquillo pepper romesco
° heirloom beans & spring vegetable ragout // vegan, gluten-free
° grilled carrots, charred carrot greens, mint & sumac yogurt dressing // vegan

Dessert

° roasted berry pavlova, whipped chantilly cream // vegan

Appetizer tray with breaded fried cheese balls on skewers, garnished with edible flowers and chopped herbs.
Bowl of potato salad garnished with chopped chives and edible flowers.
A bowl of roasted sweet potatoes garnished with edible flowers and microgreens.
Hand squeezing lime over beef taco filled with ground beef and diced potatoes on a black plate.
Plate of cheesecake squares topped with whipped cream and blueberries, with dried orange slices for decoration.

summer stations menu

Appetizers

° carrot hummus, red pepper conserva, crème fraîche, dill, sesame cracker // vegan
° corn fritter pancake, grilled corn, aioli, micro cilantro // vegan
° lemon cracker cup, smoked salmon, mojo verde, cucumber

Farm Stand

° baby gems, charred cherry tomato, radish, toasted pecan, shaved parmesan, pink peppercorn & dill buttermilk // gluten-free, vegan
° grilled green beans, roasted garlic, toasted almonds, lemon, olive oil // gluten-free, vegan
° heirloom tomato, texas peach, purslane, quinoa crunch, marcona almond, peach & elderflower vinaigrette // vegan

Southern Comfort

° hot honey butter grilled chicken thighs // gluten-free
° black pepper smoked beef cheeks // gluten-free, dairy-free
° ash roasted sweet potato, pecan butter, candied pecans // gluten-free, vegan
° brown butter roasted asparagus, leek, feta, lemon vinaigrette // gluten-free, vegan
° cheddar & chive drop biscuit // vegan
° roasted garlic & herb butter // gluten-free, vegan

Dessert

° lemon bar, candied lemon zest, dried lemon wheel // vegan
° passion fruit, mango lime tart, lime pate de fuit // vegan

A man in a black shirt and apron pouring a drink at a crowded party or social gathering, with other people in formal attire around him, in a warmly lit room with modern chandeliers.
Open-faced sandwiches on a white plate, topped with vegetables, cheese, and sauce, on a lace tablecloth with flowers and silver tongs.
A person in a black shirt holding two plates of desserts, including cake with blueberries and whipped cream, and chocolate brownies topped with nuts, at a gathering or party.

fall family style menu

Appetizers

° granola chip, whipped brie, merlot jam // vegan
° coffee and orange smoked duck breast, candied orange zest, espresso crème fraîche, house cracker
° caviar, whipped butter, brioche toast

Salad

° delicata squash salad, salsa matcha, fennel, mint, arugula, manchego, smoked apple vinaigrette // vegan, gluten-free

Mains

° focaccia with rosemary, garlic, olive oil // vegan
° fennel and cinnamon roasted chicken breast, chicken pan jus
° blistered green beans, cherry tomato & almond pesto // gluten-free, vegan
° maple glazed carrots, chile oil, shaved almonds // gluten-free, vegan

Dessert

smoked brown butter blondie, whipped milk chocolate ganache // vegan

lemon chess pie with chantilly cream

Close-up of a white platter with assorted appetizers, featuring small toasted bread slices topped with cheese, smoked salmon, and greens, held by a person’s hand against a blurred kitchen background.

Cocktails

  • dry gin, luxardo cherry liquor, creme de violet, lemon, butterfly pea flower tea, basil leaf

  • blanco tequila, ancho reyes liquor, green juice, lime, honey simple, cucumber wheel & cilantro

  • blanco tequila, orange liquor, lime, hibiscus syrup, hibiscus tea, candied hibiscus

  • vodka, st. germaine, lemon, basil leaves & cracked black pepper

  • tequila, lime, dragonfruit shrub, orange liquor, dehydrated dragon fruit

  • tequila, lime, tamarind simple, orange liquor, dehydrated wheel

  • sotol, aperol, lemon, grapefruit, sage leaves

  • blanco tequila, golden juice, lime, ginger agave, dehydrated blood orange wheel

  • rye bourbon, cold brew, brown sugar simple, liquor 43, coffee beans

  • mezal, ancho reyes, brown sugar simple, mole bitters, flamed orange

  • blanco tequila, lime, campari, watermelon juice, mint leaves, watermelon

  • bourbon, lemon, allspice dram, egg whites, apple spice, lemon twist, cinnamon stick

  • bourbon, lime, tamarind simple, egg whites, lime twist

  • mezcal, lime, pineapple, pineapple flower

A person holding a glass of pink cocktail garnished with a lime wedge and black salt rim.
A pyramid of stacked cocktail glasses filled with dark red liquid on a wooden table.
A server holding a tray with five yellow cocktails garnished with orange slices.
A hand holding a cocktail glass with a lemon wedge garnish, rimmed with chili powder, and a blue napkin with initials. The background is blurred with green and white hues.
Close-up of a tray of margarita cocktails with lime slices and chili-rimmed glasses, held by a server in an outdoor setting.
Start planning

Your Questions, Answered

  • These menus are examples designed to show the range of dishes and service styles we offer. Every event is different, so menus are finalized during the planning process based on your preferences, guest count, venue, and service style.

  • Absolutely. Our team works with you to create a menu that fits your event, dietary needs, and overall vision. The sample menus are simply a starting point for conversation.

  • Yes. We regularly accommodate vegetarian, vegan, gluten-free, and other dietary needs. Let us know your guest requirements during the planning process so we can design appropriate options.

  • Pricing varies depending on the menu, service style, staffing, rentals, and guest count. Once we learn more about your event, we’ll provide a proposal with detailed pricing.

  • Yes. Tastings take place at our Contigo House, where you can preview selected menu items and talk through the details of your event before finalizing the menu.

  • The first step is sharing a few details about your event. From there, our team will help shape a menu and service plan that fits your vision and guest experience. To get started, please visit contigocatering.com/quote.