EMPOWERING YOUTHFUL OFFENDERS

ACROSS TEXAS

EMPOWERING YOUTHFUL OFFENDERS ACROSS TEXAS

CATERING MENU

Transforming lives...one plate at a time

Any of these dishes can be converted to a vegetarian option.

Cuban Chicken Bowl

Grilled chicken breast over cilantro rice with black bean, corn and tomato succotash and a pineapple salsa. Served with Refreshing Green Salad with field greens, pickled onions, cucumbers and tomatoes with avocado-cilantro yogurt dressing.

Polenta Cakes

Sautéed mushrooms and roasted cauliflower with smoked red peppers. Herbed Couscous Salad with cherry tomatoes, pickled fennel, cucumbers, and garden mixed herbs.

Crispy Rosemary Chicken

Thighs with a creamy garlic sauce and roasted sweet potatoes with thyme. Shaved Brussel Sprout Salad with gala apples, shallot, hazelnuts and Pecorino cheese finished with a lemon vinaigrette.

Stuffed Chicken Breast

Baked with artichoke hearts, spinach, fresh mozzarella and parmesan and a side of fingerling potatoes and sautéed zucchini squash medley. Mediterranean Salad with couscous, cucumbers, red peppers, arugula and cherry tomatoes tossed in a honey vinaigrette.

Sesame Ginger Stir-fry

Wok-seared chicken, pork, beef or tofu with vegetables and Thai basil fried rice. Served with Crispy Asian Salad with green and purple cabbage with shredded carrots, green onions, fried ramen noodles and ginger vinaigrette.

Smoked Chicken Legs

Glazed with honey and zesty five-spice with smoked zucchini squash and Puerto Rican rice on the side and served with Mango Avocado Salad with honey-lime vinaigrette.

Chicken Pomodoro

Crispy chicken breast topped with Italian tomato sauce, a side of seasonal oven-roasted vegetables and toasted garlic bread. Served with Italian Salad with cucumbers, tomatoes, Kalamata olives, capers, and Italian vinaigrette and Parmesan cheese.

Salad Bar

Grilled chicken, mixed field greens, quinoa, sweet potatoes, cranberries, boiled eggs, fresh mozzarella, marinated zucchini, cherry tomatoes, cucumbers, carrots, pickled onions, sunflower seeds and croutons with honey- lime vinaigrette or chipotle-ranch dressing.

Adobe Carne Guisada

Traditional slow-roasted beef with Spanish rice and charro beans on the side. Served with Power Green Salad with pickled onions, cucumbers, tomato and Cotija-avocado dressing.

$20 per person

Grilled Shrimp Pasta

Bowl of creamy Reggiano pesto linguine and with garlic bread. Served with Citrus Field Greens Salad with grapefruit supremes, pepitas and feta cheese.

Pan-seared Diablo Shrimp

and creamy white corn hominy grits with blistered tomatoes and English green beans. Served with Charred Chopped Chilled Zucchini Salad with roasted corn, cherry tomatoes with adobo chile-infused oil.

Three-Cheese Lasagna

Layered with your choice of sausage, beef, chicken or vegetarian-style filled with zucchini, squash, and eggplant. Served with breadsticks and Italian Salad of power greens, cucumbers, black olives, banana peppers, and capers topped with Italian dressing, Parmesan and croutons.

Moroccan Steak and Chicken Kabobs

with onion, peppers and an almond garlic sauce served with Moroccan-spiced vegetables. Served with Moroccan Couscous Salad with tomato and cucumbers.

NY Strip Steak

with a portobello mushroom-red wine sauce on a parsnip puree with a side of roasted broccolini topped with a chimichurri sauce.Warm Kale Salad with cranberries, apples, carrots, and poppy seed dressing.

Any of these dishes can be converted to a vegetarian option.

Street Taco Bar Chicken

Braised pulled pork or ground beef (or steak for an upcharge.) Build-your-own taco on flour and corn tortilla with toppings of chopped cilantro, onions, tomatoes, shredded lettuce, Cotija cheese, with sides of cilantro rice and black refried beans. Served with Guacamole Salad.

Salad Bar

Grilled steak, mixed field greens, quinoa, sweet potatoes, cranberries, boiled eggs, fresh mozzarella, marinated zucchini, cherry tomatoes, cucumbers, carrots, pickled onions, sunflower seeds and croutons with honey- lime vinaigrette or chipotle-ranch dressing.

Pan-seared Salmon

Over savory risotto with purple asparagus tips. Served with Sweet Quinoa and Sweet Potato Salad with cranberries, onions, and parsley-lime vinaigrette.