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(Feel free to choose from any season depending on availability of ingredients.)

Salads

  • Butter Lettuce Salad with Honey-Sunflower Brittle, Strawberry Mostarda Dressing, Fresh Strawberries and Goat Cheese
  • Bibb Lettuce Wedge Salad with Green Goddess Dressing, Cucumbers, Tomato and Avocado and Lemon
  • Bibb Lettuce Salad with Dijon Vinaigrette, Tarragon, Chives, Parsley and Shallots
  • Goat Cheese Galette with Herb Mixed Greens, Belgian Endive and Lavender Vinaigrette
  • Fried Green Tomatoes with Buttermilk Fried Oysters, Tartar Sauce, Romaine, Bacon, and Green Tomato Vinaigrette
  • Herb Spring Mix Salad with Avocado, Grapefruit, Basil, Radish, Feta and Balsamic-Grapefruit Vinaigrette

Entrees

  • Salmon with Crispy Yukon Gold Potato Cake, Shiitake Wilted Spinach, Oven-Cured Tomato and Lemon Buerre Blanc
  • Halibut with Spring Garlic-Tomato Vinaigrette and Herb Roasted New Potatoes
  • Braised Beef Short Ribs with Spring Vegetable Risotto
  • Grilled Tri-Tip Steak with Caramelized Onions, Watercress Sauce, and Jarlsberg Potato Cake
  • Beef Tenderloin with Tarragon Herb Butter, Lobster Risotto and English Peas
  • Lamb Osso Buco with Saffron Risotto, Salsa Verde and Lemon-Caper Bread Crumbs
  • Pistachio-Crusted Lamb Chops with Butter Bean and Mint Pilaf
  • Herb-Roasted Cornish Hens with Lemon-Garlic Vinaigrette, Mashed Potatoes and Grilled Asparagus
  • Chicken Saltimbocca with Sage, Fresh Mozzarella, Prosciutto, Peas and Grilled Polenta

Desserts

  • Chocolate Cherry Shortcakes with Vanilla Gelato and Cherries Jubilee Sauce
  • Meyer Lemon Tart with Pine Nut Crust and Mascarpone Whipped Cream
  • Strawberry and Champagne Terrine with Sweetened Crème Fraîche
  • Strawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce
  • Dark Chocolate Mousse with Espresso Whipped Cream

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