Brunch Menu — Texas Sky Catering

Brunch Canapés & Savory Bites

Gruyère & Fresh Thyme Gougères

Airy, golden French choux pastries baked with nutty aged Gruyère and fragrant thyme leaves.
Petite Croque Madame Tartlets

Crisp pastry cups layered with Dijon béchamel, sweet French ham, melted Comté cheese, and a sunny-side quail egg.
Smoked Salmon & Herbed Gougère Bites (or Mini Bagels)

Toasted artisan bagels with house-cured smoked salmon, pickled red onions, and lemon-caper cream cheese.
Wild Mushroom & Chèvre Tartlets

Buttery shells filled with sautéed chanterelles, caramelized shallots, and creamy goat cheese finished with micro-thyme.
Petite Ham & Gruyère Croissants

Warm, flaky house-baked mini croissants layered with shaved rosemary ham, melted Gruyère, and stone-ground mustard aioli.

Poached Eggs en Meurette

Traditional Burgundian soft-poached farm eggs over thick-cut toasted brioche, smothered in a rich Pinot Noir reduction with smoked bacon lardons and pearl onions.
Duck Confit & Caramelized Onion Tart

Flaky deep-dish pastry filled with savory egg custard, tender slow-cooked duck confit, and deeply sweet balsamic-braised onions.
Heirloom Brioche Avocado Toast

Thick-sliced brioche layered with whipped avocado, shaved radishes, soft-boiled egg, and flaky sea salt with house everything crunch.

Cardamom & Blood Orange Morning Buns

Laminated, flaky pastry scrolls spiced with cracked cardamom and finished with a citrus glaze.
Lemon-Ricotta Soufflé Pancakes

Pillowy ricotta hotcakes scented with fresh Meyer lemon zest, served with warm blackberry-thyme compote.
Brioche French Toast Bites

Golden, crisp-crusted French toast cubes stuffed with sweet vanilla-bean mascarpone and fresh seasonal berries.
Caramelized Apple & Brie Crostata

Crisp, buttery pastry baked with spiced honey-crisp apples, melted double-cream Brie, and a hot-honey drizzle.
Meyer Lemon Curd Tartlets

Delicate sweet pastry shells filled with velvety lemon curd, fresh raspberries, and sweet mint.

Classic Bistro Frisée Salad

Tender frisée tossed in warm bacon-shallot vinaigrette with crispy smoked lardons, sourdough croutons, and a six-minute egg.
Green Goddess Market Salad

Crisp shaved cucumbers, French breakfast radishes, and sugar snap peas over gem lettuce, tossed in creamy tarragon green goddess dressing.
Roasted Beet & Whipped Chèvre Salad

Salt-roasted baby beets, whipped goat cheese, wild arugula, and candied walnuts dressed in aged sherry vinaigrette.
Chargrilled Asparagus & Shaved Pecorino

Flame-kissed asparagus spears tossed with lemon oil, wild arugula, toasted almonds, and aged Pecorino Romano flakes.

Million Dollar Glazed Bacon

Thick-cut applewood bacon baked with a caramelized glaze of pure maple, cracked pepper, and smoked cayenne.
Crisp Fingerling Potatoes Lyonnaise

Pan-shattered fingerling potatoes crisped in clarified butter with caramelized onions and flat-leaf parsley.
Artisanal Country Sausage Links

Pan-roasted pork sausage glazed with spiced apple cider and grainy Dijon mustard.
Eggs Benedict Deviled Eggs

Classic whipped yolk filling enriched with brown-butter hollandaise, finished with crispy prosciutto dust and micro-chives.
Chilled Seasonal Fruit Display

Sliced melons, fresh figs, berries, and stone fruits paired with a light citrus-honey-mint reduction.