Dinner Parties

Chef Cain’s sophisticated and satisfying dishes are inspired by leading-edge nouvelle cuisine, and by the best-loved regional home cooking. Served in the relaxed atmosphere and comfort of your own home, complemented by the wine, the flowers, everything that makes it your personal style of entertaining!

Here is a sample of some dishes served at recent events:

First Courses

Spring Asparagus Soup with Lemon Crème Fraîche

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Roasted Beet Gazpacho with Cucumber Salsa

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Spring Vegetable Soup with Basil Pistou and Goat Cheese Ravioli

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Roasted Corn Soup with Goat Cheese Dumpling and Basil Oil

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Artichoke Soup with Marcona Almond-Mint Pesto

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Watermelon and Mint Salad with Texas Feta Cheese, Spring Onions and Champagne Vinaigrette

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Radicchio Salad with Parmesan-Balsamic Dressing and Garlic Croutons

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Grilled Avocado Salad with Charred Onions, Texas Tomatoes, Basil Pesto, and Shaved Parmesan

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Mixed Green Salad with Fried Rock Shrimp with Chive-Mustard Sauce

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Whole-Leaf Bibb Lettuce Salad with Tarragon, Chives, Parsley, Shallots and Creamy Dijon Vinaigrette

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Baby Arugula Salad with Warm Goat Cheese, Baby Artichokes, Kalamata Olives, Tomatoes, and Whole-Grain Mustard Vinaigrette

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Hearts of Romaine Salad with Blue Cheese Caesar Dressing and Parmesan Crisps

Second Courses | Entrées

Halibut with Olive Tapenade, Basil Pesto, Mascarpone-Arugula Mashed Potatoes and Tomato-Balsamic Vinaigrette

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Lobster Sausage with Hazelnut Mashed Potatoes and Cardamom-Saffron Sauce

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Grouper with Steamed Mussels, Garlic Mashed Potatoes and Saffron-Tomato Broth

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Swordfish on Eggplant Caponata with Tuscan White Beans and Basil Pistou

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Sea Bass over Fresh Corn and Lima Bean Salad with Prosciutto and Lemon-Tomato Vinaigrette

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New York Strip with Sautéd Sweet Corn and Wild Mushrooms, Roasted Tomato-Cabernet Sauce, and Texas Tomato & Blue Cheese Salad

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Beef Tenderloin with Port Wine-Dijon Cream, Wilted Swiss Chard and Baby Carrots

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Veal Chop Stuffed with Porcini Mushrooms and Pecorino Cheese on Roasted Fingerling Potatoes, Tomatoes, Pancetta and Cream

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Triple-Rib Lamb Chop over a Cassoulet of Fresh Beans, Lamb Sauce, and Rosemary Oil

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Lamb Osso Buco with Saffron Risotto and Salsa Verde

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Texas Quail with Goat Cheese-Eggplant Napoleon, Herbed Jus and Haricot Verts

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Cornish Game Hen with Chardonnay-Tarragon Buerre Blance, Garlic Mashed Potatoes and Asparagus

Third Courses | Desserts

Caramel Panna Cotta with Caramelized Strawberries

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Strawberries in 12-year-old Balsamic with Mascarpone and Crushed Hazelnut Biscotti

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Chocolate Soufflé with Vanilla Bean Ice Cream

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Soufflé Grand Marnier with Orange Liqueur Sauce

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Mixed Berry Shortcakes with Vanilla Ice Cream and Caramel Sauce

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Truffled Crème Brulée with Hazelnut Biscotti

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Chocolate Terrine with Crème Anglaise and Toasted Pistachios