Private Dinner Party Experience with 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.
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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.
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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.
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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 to elevate your menu.)Travel Fees
Austin area: No travel fee
Outside Austin: $75 travel fee
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).
MENUS
Italian Dinner Menu
FIRST COURSE
Burrata with Roasted Cherry Tomatoes & Basil Oil
Creamy burrata paired with slow-roasted cherry tomatoes, fragrant basil oil, and toasted ciabatta.
Calamari with Sweet Chili
Lightly fried calamari tossed in a sweet chili glaze with fresh herbs and lemon.
Crispy Polenta Bites with Whipped Goat Cheese & Tomato Jam
Golden polenta squares topped with whipped goat cheese and sweet, slow-cooked tomato jam.
SECOND COURSE
Tricolore Salad
Arugula, radicchio, and endive tossed with shaved Parmigiano-Reggiano and lemon–white balsamic vinaigrette.
Baby Kale & Fennel Salad
Shaved fennel, orange segments, toasted hazelnuts, and pecorino with a citrus–shallot vinaigrette.
Arugula & Parmesan Salad
Baby arugula, shaved Parmigiano-Reggiano, toasted pine nuts, and lemon–honey vinaigrette.
THIRD COURSE
Five-Layer Bolognese Lasagna
Hand-layered pasta sheets 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 over 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.
Chianti-Braised Short Rib
Tender beef short rib slow-cooked in Chianti wine and herbs, served with creamy parmesan polenta and roasted root vegetables.
FOURTH COURSE
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, fragrant cake with a bright limoncello glaze.
Caramel Budino
Rich caramel custard topped with lightly sweetened whipped cream.
American Bistro Menu
FIRST COURSE
Beef Tenderloin Tartare
Hand-chopped prime beef with shallot, Dijon, capers, and quail egg, served with crisp crostini.
Lobster & Corn Hushpuppies
Crispy hushpuppies studded with sweet lobster and corn, served with smoked paprika remoulade.
Applewood Bacon-Wrapped Dates
Stuffed with blue cheese and drizzled with bourbon-maple glaze.
SECOND COURSE
Baby Gem Wedge
Crisp baby gem lettuce with roasted tomato, candied bacon, pickled shallots, and buttermilk–herb dressing.
Charred Caesar Salad
Grilled romaine hearts with shaved Parmesan, house-made focaccia croutons, and black pepper Caesar dressing.
Maple-Roasted Beet & Goat Cheese Salad
Mixed greens with maple-roasted beets, whipped goat cheese, spiced pecans, and sherry vinaigrette.
THIRD COURSE
Prime New York Strip with Bourbon Peppercorn Butter
Grilled prime NY strip topped with bourbon–green peppercorn butter. Served with truffle-parmesan whipped potatoes and garlic-sautéed broccolini.
Filet Mignon with Red Wine Demi & Crispy Shallots
Center-cut filet with rich red wine demi-glace and crispy shallots. Served with smoked gouda grits and roasted baby carrots.
Bone-In Pork Chop with Apple Calvados Glaze
Thick-cut chop glazed with apple brandy reduction. Served with rosemary fingerling potatoes and cider-braised cabbage.
Braised Short Rib Pot Roast
Red wine–braised short rib with caramelized onion gravy. Served with buttery Yukon mash and roasted root vegetables.
FOURTH COURSE
Warm Butter Pecan Bread Pudding
Rich brioche bread pudding with butter pecan sauce and vanilla bean ice cream.
Dark Chocolate Pot de Crème
Silky dark chocolate custard with espresso whipped cream and cocoa nibs.
Brown Sugar Crème Brûlée
Classic custard finished with a caramelized brown sugar crust.
Apple Crostata with Salted Caramel
Rustic apple tart served warm with salted caramel drizzle and cinnamon whipped cream.
Tex-Mex Dinner Menu
FIRST COURSE
Lobster & Street Corn Quesadillitas
Mini flour tortillas filled with butter-poached lobster, roasted street corn, cotija, and smoked chile crema.
Seared Ahi Tuna Nachaditas
Mini tostadas with seared ahi tuna, charred pineapple relish, avocado mousse, and smoky chile oil.
Jalapeño-Cheddar Corn Madeleines
Savory corn cakes with roasted jalapeño and sharp cheddar, topped with honey-chipotle butter.
SECOND COURSE
Baby Gem & Charred Corn Caesar
Grilled baby gem lettuce with roasted corn, cotija, crushed tortilla crisps, and chipotle-Caesar dressing.
Roasted Beet & Avocado Salad
Fire-roasted beets, avocado, spiced pecans, queso fresco, and orange–honey vinaigrette.
Smoky Tomato & Watermelon Salad
Heirloom tomatoes and watermelon with serrano vinaigrette, pepitas, and cilantro.
THIRD COURSE
Mesquite-Grilled Ribeye with Ancho Butter
Prime ribeye finished with ancho chile–garlic butter. Served with smoked gouda poblano grits and blistered green beans.
Jumbo Gulf Shrimp Enchiladas Suizas
Blue corn tortillas filled with Gulf shrimp and roasted poblanos, baked with creamy tomatillo sauce and melted Oaxaca cheese. Served with saffron-lime rice.
Coffee-Rubbed Short Rib with Smoky Pasilla Jus
Slow-braised beef short rib in a rich pasilla chile jus, topped with crispy onions. Served with chipotle-sweet potato purée and blistered broccolini.
FOURTH COURSE
Dulce de Leche Cheesecake
Velvety cheesecake with dulce de leche swirl and pecan praline crumble.
Tres Leches Cheesecake
Ultra-creamy cheesecake soaked with three milks, topped with whipped cream and a light cinnamon sugar dusting.
Chocolate-Avocado Mousse with Cajeta Drizzle
Rich dark chocolate mousse made silky with avocado, topped with cajeta caramel and toasted almonds.
Tequila Lime Crème Brûlée
Classic brûlée infused with reposado tequila and lime zest, finished with a crisp caramelized sugar top.
California Coastal MENU
FIRST COURSE
Dungeness Crab & Avocado Toast
Grilled sourdough with smashed avocado, sweet Dungeness crab, Meyer lemon aioli, and shaved watermelon radish.
Heirloom Tomato & Avocado Carpaccio
Thin-sliced heirloom tomatoes and avocado, drizzled with basil–olive oil, lemon zest, and sea salt.
Ahi Poke Tostadas
Crisp blue corn tostadas topped with soy-ginger ahi, jalapeño, avocado, sesame, and cilantro.
SECOND COURSE
Butter Lettuce & Melon Salad
Tender butter lettuce, cantaloupe and honeydew, shaved fennel, mint, toasted pistachios, with a lime-shallot vinaigrette.
Grilled Asparagus & Artichoke “Caesar”
Blanched & grilled asparagus and baby artichokes, dressed with anchovy-garlic vinaigrette, shaved pecorino, and crisp focaccia croutons.
Crab Louie “Remix”
Dungeness crab, little gem lettuce, soft-poached egg, avocado, pickled Fresno chiles, and citrus-tarragon Louie dressing.
THIRD COURSE
Wood-Grilled Sea Bass with Meyer Lemon & Olive Relish
Sustainably sourced sea bass grilled simply, topped with a briny lemon-olive relish, served over saffron-perfumed farro and blanched broccolini.
Santa Maria–Style Tri-Tip with Charred Scallion Salsa
Tri-tip grilled over red-oak coals with charred scallion & jalapeño salsa, served with pinquito beans and grilled sourdough.
Miso-Glazed Black Cod with Spring Vegetable Ragout
Creamy black cod lacquered in white miso, paired with a ragout of baby zucchini, pea tendrils, and wild mushrooms.
Lobster & Corn Succotash “Risotto”
Sweet lobster medallions over a corn-and-shelling bean succotash cooked risotto style, finished with basil oil and crispy corn tuile.
FOURTH COURSE
Limoncello Olive Oil Cake with Macerated Berries
Moist olive oil cake infused with limoncello, topped with Grand Marnier–soaked berries and mascarpone cream.
Salted Caramel Panna Cotta with Almond Praline
Silky panna cotta with sea-salt caramel, crispy almond praline shards, and a drizzle of smoked honey.
Avocado-Chocolate Mousse
Rich but light mousse made with avocado and dark chocolate, topped with toasted pepitas and orange-cocoa nib dust.
Ricotta & Lemon Cheesecake with Basil Crust
A lighter cheesecake made with ricotta and fresh lemon, on a basil-walnut crust, served with citrus compote.