Private Dinner Party Experience

AT HORSESHOE BAY.

Bring the restaurant to your home with a fully curated, chef-prepared dining experience. Every dinner includes menu planning, shopping, cooking, service, and complete kitchen cleanup — so you can relax and enjoy your evening.

  • Shopping & Preparation

    Your chef will personally source premium, high-quality ingredients, ensuring every element of your menu is fresh and tailored to your event. All shopping and preparation are handled for you, so you can focus on hosting and enjoying your guests.

    Cooking & Service

    On the day of your dinner, Chef Eric arrives at your home to prepare each course in your kitchen with care and precision. Dishes are presented beautifully — served plated or family-style — to suit the tone of your gathering.

    Clean-Up & Finishing Touches

    Once the final course has been enjoyed, your kitchen will be left spotless. Every dish, pan, and surface is cleaned, so the only thing left behind is a memorable dining experience for you and your guests.

  • Invite Your Guests

    You choose who will share the table. Whether your gathering is an intimate dinner for six or a celebration for twenty, you decide the guest list.

    Provide Table & Settings

    You’ll supply the table, chairs, place settings, and glassware to create the foundation for your dining experience.

    Set the Table

    Arrange the table in a style that suits your occasion — formal or casual, understated or elegant.

    Enjoy the Evening

    Once everything is ready, simply relax and savor the moment. No stress, no hassle — just an unforgettable dining experience with your guests.

  • Four-Course Dinner

    $125 per guest — all inclusive
    (Minimum of 6 guests required)

    Each dinner includes:

    • Personalized four-course menu (small bite/appetizer, salad, entrée, and dessert)

    • All shopping, preparation, and cooking by Chef Eric

    • Beautifully plated or family-style service

    • Complete kitchen cleanup after the meal

    Add an additional course for $15 per guest, per course
    (Perfect for adding an extra appetizer, salad, or dessert to elevate your menu.)

    Travel Fees

    • Austin area: No travel fee

    • Outside Austin: $75 travel fee (waived for parties of 12 or more guests)

    Service Staff

    Professional servers available at $150 each for up to 3 hours of service
    (recommended for parties of 8+ guests or for a fully elevated dining experience).

    Booking Details

    • A minimum of 6 guests is required to reserve a dinner.

    • Final guest count and menu selections are confirmed 7 days prior to your event.

    • Travel fees apply to locations outside the Austin area and are waived for parties of 12+ guests.

Italian Dinner Menu

ANTIPASTI

Burrata with Roasted Cherry Tomatoes & Basil Oil

Creamy burrata served with slow-roasted cherry tomatoes, basil oil, and toasted ciabatta.

Fontina Arancini

Crispy risotto fritters filled with creamy fontina, served with truffle aioli.

Prosciutto-Wrapped Grilled Peaches

Sweet grilled peaches wrapped in prosciutto with gorgonzola and aged balsamic.

INSALATE

Tricolore Salad

Arugula, radicchio, and endive with shaved Parmigiano-Reggiano and lemon-white balsamic vinaigrette.

Baby Kale & Fennel Salad

Shaved fennel, orange segments, toasted hazelnuts, pecorino, and citrus-shallot vinaigrette.

Arugula & Parmesan Salad

Baby arugula with shaved Parmigiano-Reggiano, toasted pine nuts, and lemon-honey vinaigrette.

SECONDI & CONTORNI

Five-Layer Bolognese Lasagna

Pasta sheets layered with slow-simmered beef & pork ragù, ricotta, béchamel, and Parmigiano.

Lamb Osso Buco

Slow-braised lamb shanks in white wine and tomato, finished with gremolata.

Served with Saffron Risotto alla Milanese.

Herb-Crusted Italian Rack of Lamb

Garlic, rosemary, and thyme crusted lamb finished with Chianti reduction.

Served with Roasted Fingerling Potatoes with Rosemary & Sea Salt.

DOLCI

Tiramisu Classico

Espresso-soaked ladyfingers layered with mascarpone cream and cocoa.

Vanilla Bean Panna Cotta

Silky panna cotta topped with macerated berries and amaretto crumble.

Olive Oil Citrus Cake

Moist cake with a bright limoncello glaze.

Caramel Budino

Sweet caramel custard with whipped cream

AMERICAN STEAKHOUSE MENU

APPETIZERS

Beef Tenderloin Crostini
Seared tenderloin on toasted baguette with horseradish cream and arugula.

Bacon-Wrapped Shrimp
Jumbo shrimp wrapped in applewood-smoked bacon with bourbon glaze.

Crispy Pork Belly Bites
Glazed with maple-balsamic reduction and served with apple slaw.

Mini Crab Cakes
Lump crab with remoulade and lemon.

Truffle Parmesan Fries
Crispy fries tossed with truffle oil, parmesan, and herbs.

SALADS

Baby Kale & Sesame Salad
Kale, toasted sesame, crispy shallots, and miso-honey vinaigrette.

Arugula & Grilled Peach Salad
Arugula, charred peaches, goat cheese, candied pecans, and white balsamic vinaigrette.

Chili-Lime Cucumber Salad
Crisp cucumbers, chili-lime dressing, fresh herbs, and cotija.

Pickled Vegetable Chop Salad
Mixed greens, pickled veggies, shaved parmesan, and mustard-sherry vinaigrette.

STEAK & MAINS

New York Strip with Roasted Garlic-Chili Butter
Char-grilled, finished with house chili butter.

Filet Mignon with Gochujang Demi-Glace
Center-cut filet with a rich gochujang-spiked reduction.

Flat Iron Steak with Chimichurri & Grilled Scallions
Marinated and seared, finished with fresh chimichurri.

Ancho-Coffee Rubbed Skirt Steak
Bold dry rub with pickled onions and roasted poblano.

Grilled Chicken with Lemon-Thyme Jus
Roasted garlic and thyme pan sauce.

Seared Salmon with Citrus Brown Butter
Finished with charred lemon and fresh herbs.

SIDES

Charred Broccolini with Chili-Garlic Oil
Lightly charred and tossed with olive oil, garlic, and a hint of chili heat.

Crispy Smashed Fingerling Potatoes with Garlic Mojo
Crispy, golden potatoes topped with roasted garlic mojo sauce.

Roasted Sweet Potatoes with Gochujang Glaze
Sweet and spicy with a caramelized glaze.

Elote-Inspired Roasted Cauliflower with Lime Crema
Roasted cauliflower with cotija, lime crema, and a dusting of chili.

Pan-Roasted Asparagus with Lemon and Toasted Sesame
Bright, nutty, and lightly caramelized.

Truffle Mac & Cheese with Toasted Breadcrumbs
Creamy cheese sauce with truffle oil and crispy topping.

Grilled Zucchini with Mint and Toasted Pumpkin Seeds
Charred zucchini tossed with fresh mint and crunchy pepitas.

DESSERTS

Warm Chocolate Cake with Espresso Ganache
Rich chocolate cake with molten espresso ganache center.

New York Cheesecake with Seasonal Berry Compote
Creamy cheesecake topped with fresh berry sauce.

Caramel Budino with Sea Salt Whipped Cream
Silky caramel custard with a touch of sea salt.

Olive Oil Citrus Cake with Lemon Glaze
Moist, fragrant cake drizzled with a bright lemon glaze.

Mexican Dinner Menu

APPETIZERS

Tuna Tostaditas

crispy mini tortillas topped with sushi-grade tuna, avocado crema, jalapeño, lime, and micro cilantro.

Mini Chicken Tinga Sope Bites

masa boats filled with smoky chipotle chicken, crema, and queso fresco.

Achiote Pork & Pineapple Skewers

seared pork marinated in achiote, paired with grilled pineapple and pickled red onion.

SALADS

Ensalada de Jícama & Citrus

shaved jícama, orange, grapefruit, arugula, toasted pepitas, and honey-lime vinaigrette.

Roasted Poblano Caesar

crisp romaine tossed in roasted poblano Caesar dressing with Parmesan and crushed tortilla strips.

Charred Corn & Avocado Salad

roasted corn, avocado, tomato, queso fresco, and chipotle-lime vinaigrette.

MAIN PLATES

Garlic-Lime Grilled Shrimp & Carne Asada Combo

marinated skirt steak and jumbo shrimp finished with roasted garlic-lime butter.

Birria-Braised Beef Short Ribs

slow-cooked in rich chile adobo jus, topped with pickled red onions.

Pollo Pibil

slow-roasted achiote chicken with citrus marinade.

SIDES

Mexican Red Rice
Charro Beans simmered with bacon and chiles
Classic Guacamole with cotija and lime
Warm flour and corn tortillas

Arroz Verde (cilantro-lime rice)
Refried Black Beans with epazote
Chunky Guacamole with charred serrano and lime
Fresh corn tortillas

Mexican Saffron Rice
Slow-simmered Black Beans with orange peel and epazote
Guacamole with roasted garlic and cilantro
Warm handmade corn tortillas

DESSERTS

Tres Leches Cake

with mezcal caramel drizzle

Churros con Cajeta

warm cinnamon-sugar churros with caramelized goat’s milk sauce

Coconut Flan

with toasted coconut and rum syrup