Chef Fabian and his team of DFW's Top Wedding and Event Professionals will plan every detail of your event and coordinate any combination of services. Guided by your vision, we can help you select everything from menu and beverages, to décor and entertainment. No question, together, we can create an unforgettable event!
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All plated menus below are sample menus and can be customized for your event and preferences. |
Bishop Arts Package
Plated Dinner
$65 a Person
Minimum 100 Guests Required
Main Course PICK 2
Grilled Salmon Fillet with Key Lime Chive Beurre Blanc
New York Steak with Sautéed Mushrooms and Port Wine Pan Gravy
Bacon wrapped pork loin
With dried figs, apricots, golden raisins and fresh sage.
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Thanksgiving Roasted Tom Turkey
with Brown Ale Gravy and Cranberry Cinnamon Chutney
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Sesame Crusted Sashimi Grade Tuna Loin
Wasabi Foam and Citrus Ponzu Dipping Sauce
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Wellington Style Salmon Fillets topped
with Mushrooms and Green Onions in a Flaky Puff Pastry
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Grilled Salmon Fillet with Key Lime Chive Beurre Blanc
New York Steak with Sautéed Mushrooms and Port Wine Pan Gravy
Bacon wrapped pork loin
With dried figs, apricots, golden raisins and fresh sage.
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Thanksgiving Roasted Tom Turkey
with Brown Ale Gravy and Cranberry Cinnamon Chutney
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Sesame Crusted Sashimi Grade Tuna Loin
Wasabi Foam and Citrus Ponzu Dipping Sauce
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Wellington Style Salmon Fillets topped
with Mushrooms and Green Onions in a Flaky Puff Pastry
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Butler Passed Premium Hors D’oeuvres
pick 2.
Seared Tuna Tataki with Wasabi Foam on a Wonton Plank
Sea Scallop wrapped with Bacon
Shrimp Shumai with Soy Ginger Dipping Sauce
Indonesian Beef Satay with Spicy Peanut Sauce
Coconut Chicken with Pineapple Scotch Bonnet Glaze
Brazilian Yucca Cheese Puff
Stuffed Mushroom Cap with Panko, Cheese and Herbs
Herb Marinated Boccocini and Grape Tomato Skewer
First Course
Tender Garden Greens with Carrot Haystacks, Grape tomatoes and Balsamic Vinaigrette
Fresh Baked Pettis Pains Served with Sweet Butter
Accompaniments
La Mancha Saffron Rice Pilaf
Grilled Broccoli with Parmesan and Red Pepper Flakes
Pasta Action Station
Gnocchi with a Fire roasted Pomodoro Sauce Farfalle with a Cracked Pepper Alfredo Sauce
Chef Choice Cake
Coffee and a Selection of Hot Teas
pick 2.
Seared Tuna Tataki with Wasabi Foam on a Wonton Plank
Sea Scallop wrapped with Bacon
Shrimp Shumai with Soy Ginger Dipping Sauce
Indonesian Beef Satay with Spicy Peanut Sauce
Coconut Chicken with Pineapple Scotch Bonnet Glaze
Brazilian Yucca Cheese Puff
Stuffed Mushroom Cap with Panko, Cheese and Herbs
Herb Marinated Boccocini and Grape Tomato Skewer
First Course
Tender Garden Greens with Carrot Haystacks, Grape tomatoes and Balsamic Vinaigrette
Fresh Baked Pettis Pains Served with Sweet Butter
Accompaniments
La Mancha Saffron Rice Pilaf
Grilled Broccoli with Parmesan and Red Pepper Flakes
Pasta Action Station
Gnocchi with a Fire roasted Pomodoro Sauce Farfalle with a Cracked Pepper Alfredo Sauce
Chef Choice Cake
Coffee and a Selection of Hot Teas
| bishop_arts_package_plated_2023.pdf |
Mockingbird Package
Plated Dinner
$75 a Person
Minimum 100 Guests Required.
Carving Station
New York Strip Loin Au Poivre with Brandy Peppercorn Sauce
Butler Passed Premium Hors D’oeuvres (Pick 4)
Ahi Tuna Tartare with Ginger and Scallion on a Wonton Plank
Turks and Caicos Conch Fritter with Fiery Cocktail Sauce with a Lemongrass Ponzu Sauce
Mini Beef Empanada with Green Chile Ribbon
Tamarind BBQ Chicken Breast Skewer
Shrimp Spring Roll with Lemongrass Ponzu Sauce
Grilled Vegetable Brochette with Basil Pesto Drizzle
Greek Spanakopita with Spinach, Feta Cheese and Pine Nuts
Olive and Sundried Tomato Tapenade on Crostini Round
Mediterranean Mezze Grazing Station
Tuscan White Bean Spread
Tabouleh Salad
Lemon Scented Marinated Olive Mix
Herbed Bocconcini Mozzarella
Marinated Artichoke Hearts
Dolmas with Tzatziki Sauce
Served with Italian Bread, Grilled Pita Points and Lavosh Crackers
First Course
Classic Caesar Salad with Hearts of Romaine, Shaved Parmesan and toasted Garlic croutons - Fresh Baked Petits Pains Served with Sweet Butter
Main Course
Pan Seared Island Spiced Chicken Breast with Papaya Mango Chutney - Fried Plantains, White Rice and Black Beans
Chef Choice Cake
Coffee and Selection of Hot Teas
New York Strip Loin Au Poivre with Brandy Peppercorn Sauce
Butler Passed Premium Hors D’oeuvres (Pick 4)
Ahi Tuna Tartare with Ginger and Scallion on a Wonton Plank
Turks and Caicos Conch Fritter with Fiery Cocktail Sauce with a Lemongrass Ponzu Sauce
Mini Beef Empanada with Green Chile Ribbon
Tamarind BBQ Chicken Breast Skewer
Shrimp Spring Roll with Lemongrass Ponzu Sauce
Grilled Vegetable Brochette with Basil Pesto Drizzle
Greek Spanakopita with Spinach, Feta Cheese and Pine Nuts
Olive and Sundried Tomato Tapenade on Crostini Round
Mediterranean Mezze Grazing Station
Tuscan White Bean Spread
Tabouleh Salad
Lemon Scented Marinated Olive Mix
Herbed Bocconcini Mozzarella
Marinated Artichoke Hearts
Dolmas with Tzatziki Sauce
Served with Italian Bread, Grilled Pita Points and Lavosh Crackers
First Course
Classic Caesar Salad with Hearts of Romaine, Shaved Parmesan and toasted Garlic croutons - Fresh Baked Petits Pains Served with Sweet Butter
Main Course
Pan Seared Island Spiced Chicken Breast with Papaya Mango Chutney - Fried Plantains, White Rice and Black Beans
Chef Choice Cake
Coffee and Selection of Hot Teas
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Hurricane Package
Plated Dinner
$85 a Person
Minimum 100 Guests Required.
Butler Passed Hors D’oeuvres Pick 5.
Korean Barbequed Beef Skewer
Tandoori Duck with Tomato Chutney and Sundried Mango
Shredded Pork Mini Taco with Napa Cabbage and Green Apple Slaw
Smoked Salmon Topped Potato Latke with Chive Sour Cream
Andalusian Gazpacho shot with Drunken Shrimp
Curried Crab Salad topped Mini Papadam
Spicy Lamb Kofta with Tzatziki Drizzle
Mushroom Risotto Arancini with Fire Roasted Tomato Coulis
Indian Vegetable Samosa with Yellow Curry Mayo Raspberry and Imported Brie Cheese in Delicate French Puff Pastry
First Course
Field Greens with Roasted Beets, Shaved Fennel, Edible Flowers and Aged Sherry Vinaigrette
Watermelon Tomato and Watercress Salad with Feta Minted Balsamic Vinaigrette
Fresh Baked Petits Pains with Sweet Whipped butter and Herbed Olive Oil
Main Course
Pan Seared Snapper Filled with Sauteed Fennel, Tomatoes and Capers
Chicken Breast with Chorizo Sausage, Fontina Cheese, Roasted Red Peppers and Spinach
Accompaniments
Orzo with Sundried Tomatoes and Spinach - Rosemary Roasted Red Potato Bliss - Summer Squash, Carrots, Zucchini and Shallot Sauté
Chef Choice Cake
Coffee and Assorted Hot Teas
| hurricane_package_2023.pdf |
Emerald Package
Plated Dinner
$85 a Person
Minimum 100 Guests Required.
Butler Passed Premium Hors D’oeuvres Pick 5.
Grilled and Chilled Island Shrimp with Red Pepper Aioli Mini
Fish Taco with Spicy Jicama Slaw and Avocado Crema
Beef Slider with Bacon and Bleu Cheese
Smoked Almond stuffed Sundried Fig Wrapped in Bacon
Mini Chorizo Queso Torta with Roasted Tomato Jam
Salmon Croquette with Cajun Remoulade
Southern Fried Chicken Bite with Honey Mustard Mayo
Mac N Cheese Lollipop with Black Truffle Salt
Tomato Basil Bruschetta with Sonoma Goat Cheese on Crostini
Roasted Vegetable Phyllo Purse
First Course
Tender Greens with Fresh Apricot, Edible Flowers, Shaved Jewel Radish and Saga Blue, Passion Fruit Vinaigrette Fresh Baked Petits Pains with Sweet Whipped Butter and Herbed Olive Oil
Main Course
Choice of:
Grilled NY Strip Steak with Guinness Stout Reduction, Candied Balsamic with Shallots and Olive Oil Smashed Potatoes
Grilled Mahi Mahi Fillet with Pineapple Scotch Bonnet Chutney and Coconut Rice Pilaf with Roasted Brussel Sprouts
Chef Choice cake
Coffee and a selection of hot teas
| emerald_package_2023.pdf |
Kings Ransom Package
Plated Dinner
$99 a Person
Minimum 100 Guests Required.
Butler Passed Premium Hors D’oeuvres -
Pick 8.
Our Servers will pass Artistically Presented Selections for 1 Hour.
Herbed Dijon Crusted Lamb Chop Lollipop with Minted Ginger Chutney
Shaved NY Steak, Gorgonzola and Sweet Onion Marmalade on Crostini
Duck Confit on a Mini Waffle with Red Onion Jam
Spiced Pulled Pork on a Crispy Polenta with Hot Ginger Pepper Jelly
Dark Rum and Scotch Bonnet Lacquered Grouper on a Crispy Potato Gaufrette
Shrimp and Grits with Smoked Tomato Jus Lie
Lobster Cappuccino Shot with Cognac Froth
Mini Blue Crab Cake with House Tartar Sauce
Baked Clam with Spicy Sausage, Quinoa and Herbs
Prosciutto Wrapped Asparagus with Herbed Goat Cheese
Braised Short Rib Bite on a Smashed Red Potato Au Poivre
Pan-Flashed Hudson Valley Moulard Duck Foie Gras with Asian Pear Relish
Deconstructed Pork Belly BLT on Toast with Micro Greens and Tomato Jam
Filet Mignon Beef Wellington with Red Pepper Aioli
Turkey and Chorizo Slider with Avocado Mayo and Crispy Shallots
Tiki Shrimp Salad on a Jalapeno Asiago Cornbread Round
Mini Maine Lobster on a Buttered Bun
Pan Seared Scallop topped Tostone with Mango Chutney
Yuzu Yellowtail Snapper Ceviche with Sweet Bell Pepper
Caribbean Jerk Chicken topped Plantain Plank with Pineapple Salsa
Root Vegetable Latke with Pumpkin Seeds and Green Apple Relish
Guinness Braised Mushroom Pot Pie with Shallots and Bleu Cheese
Carving Station
Roasted Leg of Lamb with Ginger Jalepeno and Mint Jam
First Course
Marinated Asparagus Spears with Feta and Walnuts on a bed of Tender Greens with Lemon Vinaigrette
Burrata Cheese and Vine Ripened tomatoes with Bibb Lettuce and Basil oil
Fresh Baked Petits Pains with Sweet Butter
Herbed Olive Oil and Sundried Tomato Tapenade
Main Course
Pan Roasted Branzino with a Tomatillo Salsa Verde
Moroccan Lamb Tagine with Grilled Lemon, Dates, Chick Peas, and Green Olives
Accompaniments
Quinoa Pilaf with Mushrooms and Pecans - Grilled Mediterranean Vegetables
Chef Choice Cake
Coffee and a selection of hot teas
Pick 8.
Our Servers will pass Artistically Presented Selections for 1 Hour.
Herbed Dijon Crusted Lamb Chop Lollipop with Minted Ginger Chutney
Shaved NY Steak, Gorgonzola and Sweet Onion Marmalade on Crostini
Duck Confit on a Mini Waffle with Red Onion Jam
Spiced Pulled Pork on a Crispy Polenta with Hot Ginger Pepper Jelly
Dark Rum and Scotch Bonnet Lacquered Grouper on a Crispy Potato Gaufrette
Shrimp and Grits with Smoked Tomato Jus Lie
Lobster Cappuccino Shot with Cognac Froth
Mini Blue Crab Cake with House Tartar Sauce
Baked Clam with Spicy Sausage, Quinoa and Herbs
Prosciutto Wrapped Asparagus with Herbed Goat Cheese
Braised Short Rib Bite on a Smashed Red Potato Au Poivre
Pan-Flashed Hudson Valley Moulard Duck Foie Gras with Asian Pear Relish
Deconstructed Pork Belly BLT on Toast with Micro Greens and Tomato Jam
Filet Mignon Beef Wellington with Red Pepper Aioli
Turkey and Chorizo Slider with Avocado Mayo and Crispy Shallots
Tiki Shrimp Salad on a Jalapeno Asiago Cornbread Round
Mini Maine Lobster on a Buttered Bun
Pan Seared Scallop topped Tostone with Mango Chutney
Yuzu Yellowtail Snapper Ceviche with Sweet Bell Pepper
Caribbean Jerk Chicken topped Plantain Plank with Pineapple Salsa
Root Vegetable Latke with Pumpkin Seeds and Green Apple Relish
Guinness Braised Mushroom Pot Pie with Shallots and Bleu Cheese
Carving Station
Roasted Leg of Lamb with Ginger Jalepeno and Mint Jam
First Course
Marinated Asparagus Spears with Feta and Walnuts on a bed of Tender Greens with Lemon Vinaigrette
Burrata Cheese and Vine Ripened tomatoes with Bibb Lettuce and Basil oil
Fresh Baked Petits Pains with Sweet Butter
Herbed Olive Oil and Sundried Tomato Tapenade
Main Course
Pan Roasted Branzino with a Tomatillo Salsa Verde
Moroccan Lamb Tagine with Grilled Lemon, Dates, Chick Peas, and Green Olives
Accompaniments
Quinoa Pilaf with Mushrooms and Pecans - Grilled Mediterranean Vegetables
Chef Choice Cake
Coffee and a selection of hot teas
| kings_ransom_package_2023.pdf |
Flamingo Package
Plated Dinner
$125 a Person
Minimum 100 Guests Required.
Butler Passed Premium Hors D’oeuvres -
Pick 8.
Our Servers will pass Artistically Presented Selections for 1 Hour.
Herbed Dijon Crusted Lamb Chop Lollipop with Minted Ginger Chutney
Shaved NY Steak, Gorgonzola and Sweet Onion Marmalade on Crostini
Duck Confit on a Mini Waffle with Red Onion Jam
Spiced Pulled Pork on a Crispy Polenta with Hot Ginger Pepper Jelly
Dark Rum and Scotch Bonnet Lacquered Grouper on a Crispy Potato Gaufrette
Shrimp and Grits with Smoked Tomato Jus Lie
Lobster Cappuccino Shot with Cognac Froth
Mini Blue Crab Cake with House Tartar Sauce
Baked Clam with Spicy Sausage, Quinoa and Herbs
Prosciutto Wrapped Asparagus with Herbed Goat Cheese
Braised Short Rib Bite on a Smashed Red Potato Au Poivre
Pan-Flashed Hudson Valley Moulard Duck Foie Gras with Asian Pear Relish
Deconstructed Pork Belly BLT on Toast with Micro Greens and Tomato Jam
Filet Mignon Beef Wellington with Red Pepper Aioli
Turkey and Chorizo Slider with Avocado Mayo and Crispy Shallots
Tiki Shrimp Salad on a Jalapeno Asiago Cornbread Round
Mini Maine Lobster on a Buttered Bun
Pan Seared Scallop topped Tostone with Mango Chutney
Yuzu Yellowtail Snapper Ceviche with Sweet Bell Pepper
Caribbean Jerk Chicken topped Plantain Plank with Pineapple Salsa
Root Vegetable Latke with Pumpkin Seeds and Green Apple Relish
Guinness Braised Mushroom Pot Pie with Shallots and Bleu Cheese
Soups (Pick one.)
Gazpacho Duo
Chef’s choice
Salads (Pick one.)
Fried Goat Cheese and Beet Salad
Italian Burrata Salad
Main Course (Pick 2 or 3.)
Grilled Churrasco Steak with Chimichurri Sauce, Yucca Fries, Sweet Plantains
Rum Glazed Grouper with Sautéed Arugula and Pan Roasted Gingered Pumpkin
Adobe Chicken with Black Beans and Rice and a Sofrito Sauce
Pan Fried Black Bean Ravioli, Crispy Serrano Ham and Seared Tomato
Chef Choice Cake
Coffee and Hot Tea
Pick 8.
Our Servers will pass Artistically Presented Selections for 1 Hour.
Herbed Dijon Crusted Lamb Chop Lollipop with Minted Ginger Chutney
Shaved NY Steak, Gorgonzola and Sweet Onion Marmalade on Crostini
Duck Confit on a Mini Waffle with Red Onion Jam
Spiced Pulled Pork on a Crispy Polenta with Hot Ginger Pepper Jelly
Dark Rum and Scotch Bonnet Lacquered Grouper on a Crispy Potato Gaufrette
Shrimp and Grits with Smoked Tomato Jus Lie
Lobster Cappuccino Shot with Cognac Froth
Mini Blue Crab Cake with House Tartar Sauce
Baked Clam with Spicy Sausage, Quinoa and Herbs
Prosciutto Wrapped Asparagus with Herbed Goat Cheese
Braised Short Rib Bite on a Smashed Red Potato Au Poivre
Pan-Flashed Hudson Valley Moulard Duck Foie Gras with Asian Pear Relish
Deconstructed Pork Belly BLT on Toast with Micro Greens and Tomato Jam
Filet Mignon Beef Wellington with Red Pepper Aioli
Turkey and Chorizo Slider with Avocado Mayo and Crispy Shallots
Tiki Shrimp Salad on a Jalapeno Asiago Cornbread Round
Mini Maine Lobster on a Buttered Bun
Pan Seared Scallop topped Tostone with Mango Chutney
Yuzu Yellowtail Snapper Ceviche with Sweet Bell Pepper
Caribbean Jerk Chicken topped Plantain Plank with Pineapple Salsa
Root Vegetable Latke with Pumpkin Seeds and Green Apple Relish
Guinness Braised Mushroom Pot Pie with Shallots and Bleu Cheese
Soups (Pick one.)
Gazpacho Duo
Chef’s choice
Salads (Pick one.)
Fried Goat Cheese and Beet Salad
Italian Burrata Salad
Main Course (Pick 2 or 3.)
Grilled Churrasco Steak with Chimichurri Sauce, Yucca Fries, Sweet Plantains
Rum Glazed Grouper with Sautéed Arugula and Pan Roasted Gingered Pumpkin
Adobe Chicken with Black Beans and Rice and a Sofrito Sauce
Pan Fried Black Bean Ravioli, Crispy Serrano Ham and Seared Tomato
Chef Choice Cake
Coffee and Hot Tea
| flamingo_package_package_2023.pdf |
Sheena from Spanishtown Dinner
Plated Dinner
$200 a Person
Minimum 100 Guests Required.
Iced Raw Bar
In season seafood presentation
Snow Crabs Claws - Poached and Chilled Jumbo Atlantic Shrimp
Oysters and Clams on the Half Shell
Alaskan King Crab Legs
Poached Shilled Lobster Tails
Stone Crab Claws
Served with Fiery Cocktail Sauce, Migonette sauce, Dijon Horseradish Mayo, Lemon Wedges and Louisiana Hot sauce
First Course
Mixed Greens with Roasted Butternut Squash, Quinoa and Toasted Hazelnuts and Sherry Vinaigrette
Fresh Baked Petits Pains with Sweet Whipped Butter Herbed Olive oil and Sundried Tomato Tapenade
Main Course
Choice of:
Snapper Fillet with Israeli Couscous, seasonal vegetables and Spicy Harissa Bouillabaisse Jus
Slow Braised Boneless Short Ribs with a Port Wine Reduction, Grilled Chive Polenta and Glazed Baby Carrots
Chef Choice Cake
Coffee and a selection of hot teas
In season seafood presentation
Snow Crabs Claws - Poached and Chilled Jumbo Atlantic Shrimp
Oysters and Clams on the Half Shell
Alaskan King Crab Legs
Poached Shilled Lobster Tails
Stone Crab Claws
Served with Fiery Cocktail Sauce, Migonette sauce, Dijon Horseradish Mayo, Lemon Wedges and Louisiana Hot sauce
First Course
Mixed Greens with Roasted Butternut Squash, Quinoa and Toasted Hazelnuts and Sherry Vinaigrette
Fresh Baked Petits Pains with Sweet Whipped Butter Herbed Olive oil and Sundried Tomato Tapenade
Main Course
Choice of:
Snapper Fillet with Israeli Couscous, seasonal vegetables and Spicy Harissa Bouillabaisse Jus
Slow Braised Boneless Short Ribs with a Port Wine Reduction, Grilled Chive Polenta and Glazed Baby Carrots
Chef Choice Cake
Coffee and a selection of hot teas
| sheena_package_2023.pdf |
