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Farm & Company

Private dinners for us are some of the most rewarding because we get to bring the Heshima experience to those who may never book a reservation. And it some ways it's their first introduction to being hosted. This specific dinner we worked with a company who wanted to create a special dinner for their employees and introduce them to a unique menu. We ended up deciding on a mix of farm to table courses as well as some mocktail & cocktail pairings.


FIRST COURSE:

Avocado Toast & NY Strip

Charred Sourdough, avocado smash, NY strip, pesto drizzle

DRINK PAIRING:

Texas Winter Sour: bourbon, spice orange juice, lemon juice, simple

syrup, orange garnish


SECOND COURSE:

Herb Salad

Fresh herbs, butter lettuce, mustard green, fresh butter crouton, chili

vinaigrette, smoked sage pork tenderloin

DRINK PAIRING:

Sunset Garden: Ginger beer, pineapple juice, simple syrup, lemon juice,

bitters, lemon twist garnish


THIRD COURSE:

Skin On Chicken Breast & Potato Puree

Seared skin chicken breast, potato puree roasted brussel sprouts, truffle oil

DRINK PAIRING:

Paloma: Grapefruit, simple syrup, lime juice, seltzer, mint garnish


FOURTH COURSE:

Lone Star Affogato

Vanilla bean ice cream, espresso, mini pecan pie

DRINK PAIRING:

Heshima Old Fashioned: Rye, bitters, brown sugar simple syrup, rosemary garnish





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