• Baked Brie

      Brie baked in a light pastry with toasted pecans, apricot glaze and brown sugar. Served with fresh fruit and crackers.

    • Jumbo Lump Crab Cake

      Chef Tracey Hassett created this crab cake recipe starting with six ounces of jumbo lump crab blended with Parmesan, cheddar, and provolone cheeses. Served with remoulade sauce.

    • Stuffed Mushroom Caps

      Six large mushroom caps, stuffed with jumbo lump crab meat and topped with melted Brie.

    • Texas Quail Bites

      Four skewers of grilled marinated quail wrapped in bacon and a thin slice of jalapeño. Served with stuffed jalapeños, spicy ranch dressing and Dr. Pepper® barbeque sauce. 

    • Shrimp Cocktail

      Six jumbo cold boiled shrimp served with cocktail sauce, lemon and horseradish.

    • Jalapeño Stuffed Shrimp

      Four large fried shrimp, battered and stuffed with Monterey Jack cheese and a slice of mild jalapeño. Served with a cilantro–tomatillo sauce.

    • Spinach Artichoke Dip

      A wonderful blend of spinach and artichoke with goat, provolone and Parmesan cheeses. Served with tortilla chips.