Roasted Red Potatoes

Saut'eed Onions and Bacon then lightly baked
The REATA Classic
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Au Gratin Potatoes
Hickory Herb Chicken
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Sorrento Tri Tip
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Breads
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Salads
Potatoes cooked in a Classic Cheesy Au Gratin Sauce
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Chef's renown Saut'eed Mushrooms
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Side Dishes
Vegetable Selections
Tender baby Spinach Leaves garnished with Bacon, Sweet Onions, Sliced Eggs and drizzled with our MangoVinaigrette Dressing
©Al l rights reserved to The Reata Events Center 2004. This site and it's contents may not be reproduced or copied with out explicit consent from The Reata Events Center. Some of the Photo's on this site have been provided by and are courtesy of: Stephanie Baker Photography, Dawn Kelly Photography, Michelle Murphy Photography, John Webster Photography, and Portraits by Paige

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The REATA California

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Chef's Own favorite Marinated Seasoned Tri Tip
Marinated fourty-eight hours in a unique combination of Soy, Ginger and Garlic spices and Chardonnay wine
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Jambalaya Rice
New Orleans Andouiklle Sauce, Sweet Peppers and Onion in Creole Seasonings

Marinated in Lemon, Garlic, Pepper and Olive Oil Then Roasted to Perfection

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Long Grain Rice simmered in a Lemony Chicken Broth
Greek Rice Pilaf
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Rustic Garlic Mashed Potatoes
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Hot Fresh Baked Potatoes
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Sesame Chicken
Boneless Chicken Marinated in a Soy Molasses Sesame Oil Sauce
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Slow Roasted, Savory Seasoned Chicken sserved on the bone
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Mixed Field Greens
Toasted Pine Nuts, Dried fruit, Feta Cheese Raspberry Walnut Vinaigrette Dressing
Spinach Salad
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Caesar Salad
Baby Hearts of Romaine tossed with Freshly grated Parmesan Cheese, Artichoke Hearts, Olives and Seasoned Croutons

Pesto Bread

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Garlic Bread

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Varity of fresh Baked Rolls Includes Kalamata, Parmesan and Whole Wheat Rolls

"Moss Rose" Fresh Baked Rolls
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Fresh Romano Green Beans

Served with Slivered Almonds and Sauteed Bacon

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Mixed Vegetables

Freshly Steamed with a Sweet Butter Sauce

Sweet Baby Carrots with Brown Sugar Glaze
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