panhandle plains
             Prairies and Lakes
             FROM THE RANCH BREAKFAST BUFFET
             The Lone Star

             HILL COUNTRY CONTINENTAL BREAKFAST
             RECHARGE CONTINENTAL BREAKFAST
             BIG BEND CONTINENTAL BREAKFAST

             UPLIFT
             REJUVENATE
             THE COFFEE SHOP
             design your own trail mix
             superfood break
             RESTORE
             VITALIZE
             Invigorate

             KNOT YOUR AVERAGE BREAK
             CHIPS N' DIPS
             RECHARGE
             ARTISAN MEAT & CHEESE DISPLAY
             The Cookie Jar
             RENEW
             The Ballpark

             stonebriar commons
             SANDWICH BOARD
             Cattle Drive Deli
            

             CREATE YOUR OWN LUNCH BUFFET
             REFUEL
             Rio Grande
             Tailgate Party
             la famiglia

             Entrees
             Southwest mesquite rubbed Chicken
             Dill & Peppercorn Crusted Salmon^
             Roasted Sirloin^
             Cowboy Spiced Flatiron Steak^
             Grilled Chicken Caesar
             Chipotle Grilled Shrimp
             Legacy Chopped Salad

             Market Style Sandwich options
             Turkey Croissant
             grilled vegetable wrap
             Roast Beef
             Grilled Chicken Caesar Wrap
             Ham and Cheddar

             CHARCUTERIE BOARD
             breads and spreads
             napa valley wine garden
             Fruit and Berries
             Texas Artisanal Cheese Board
             cobb salad station
             slider station
             french fry station
             Fruits of the Sea
             Legacy dessert station
             make your own shortcake station
             coffee station

             Caprese Skewers
             stuffed peppadew pepper
             tuna tartare
             Chipotle Grilled Shrimp
             bruschetta
             Beef Tenderloin

             mini grilled cheese triangles
             Jalapeno Stuffed Chicken
             Coco Shrimp Skewer
             mini lump crab cake
             Edamame Potsticker
             wild mushroom tartlet
             Mini Beef Wellingtons
             Artichoke Heart
             Candied Bacon Onion Tart

             mac n' cheese station*
             street tacos station*
             TEXAS GULF SEAFOOD TACO ACTION STATION*
             pasta station*
             Texas Paired Action Station*
             CEDAR PLANKED SALMON STATION^*
             beef brisket carving station^*
             Supreme of Smoked Turkey Carving Station*
             Texas Spiced Boneless Pork Loin Carving Station^*
             Beef Tenderloin CARVING STATION^*
             The Chop House Carving Station^**

                   Upgraded Linen - 72" Round in Choice of Color $$

                   Upgraded Linen - 60" Round in Choice of Color $$

                   Please call your Catering or Events Manager for pricing and recommendations for pianists, guitarists, bands, photo booths, caricature artists and more!

             creation table
             A Taste of Texas
             Churrascaria
             The International
             Tour of Texas Dinner Stations

             soups
             Clear Mushroom Broth with Chicken and Sage Ravioli
             salads
             entrees
             Airfood
             Seafood
             Landfood
             Mixed Grill
             Filet and Lobster Tail
             Desserts

             Consumption Bar*

             Cash Bars

             Wine and beer package 1 Hour
             Wine and beer package 2 Hours
             favorite hourly bar package 1 hour
             favorite hourly bar package 2 hours
             appreciated hourly bar package 1 hour
             appreciated hourly bar package 2 hours

             Design your own bloody mary bar
             champagne bar

             wine - white

             wine - red

       Emerson All Day Meeting Package

             Spring & Summer Lunch Table
             Spring & Summer Lunch Table
             Spring & Summer Dinner Table
             Spring ~ Summer Lunch and Dinner Tables Options

             Fall & Winter Lunch Table
             Fall & Winter Lunch Table
             fall & winter dinner table
             fall ~ winter lunch and dinner table options

             The Flight
             Second Course ~ Flight of Salads to Include

Crisp Greens, Napa, Julienne Carrots, Mandarin Oranges
Crunchy Wontons, Miso Dressing

Seasonal Tomato Salad, Cubed Mozzarella Tossed in EVOO and Basil

Grilled Portobello Mushroom, Asparagus, Hearts of Palm, and
Roasted Peppers, Balsamic Vinaigrette


             Third Course - Flight of Entrees to Include

Chicken Roulade Filled with Wild Mushroom Duxelles
Cabernet Demi Glace

Wood Grilled Filet of Beef, Green Peppercorn Demi Glace^

Citrus Basted Sea Bass, Vodka Tomato Cream^


             Fourth Course ~ Flight of Desserts to Include

Chiffon Cheesecake

Fruit Tart

Triple Chocolate Torte

                   table menu option 1
                   table menu option 2
                   table menu option 3
                   chilled canapes
                   warm canapes
                   soups and salads
                   entrees
                   starch and vegetables
                   holiday patisserie display

                   stations menu option 1
                   stations menu option 2
                   stations menu option 3
                   chilled hors d'oeuvres
                   warm hors d'oeuvres
                   displays
                   carving stations*
                   chefs action stations***
                   dessert stations

                   salads
                   entrees
                   chicken entrees
                   beef tenderloin entree^
                   pork tenderloin entree
                   salmon entree^
                   mixed grill of beef tenderloin and shrimp^
                   mixed grill of ny strip and halibut^
                   mixed grill of beef tenderloin and Halibut^
                   mixed grill of petit filet and lobster tail^
                   desserts

                   live band karaoke (50-200 guests)
                   drive in movie night (50-200 guests)
                   it's game night for everyone (50-200 guests)
                   building for a cause (50-200 guests)
                   rock & roll sushi (50-200 guests)

       Chef Greg Pawlowski is originally from Troy, Michigan, just outside of Detroit. He attended the Culinary Institute of America in New York and earned two prestigious Associate and Bachelor’s degrees in Culinary Arts. Chef Greg started his culinary career as a Sous Chef at Wolfgang Puck’s American Grille at the Borgata Hotel, Casino, and Spa in Atlantic City in 2006. He went on to open and work six years as a Senior Sous Chef at the Wolfgang Puck Grille and Wolfgang Puck STEAK-Cucian and Pizzeria at the MGM Grand Casino in Detroit. Chef Greg made a move to Chicago in 2014 where he was named Executive Sous Chef at the W Hotel City Center. In early 2017, he transferred to the prestigious Westin Galleria Dallas as Executive Sous Chef. He was promoted to Complex Executive Chef at The Westin Stonebriar Hotel & Golf Club and The Sheraton Stonebriar Hotel in late-2018 where he leads culinary teams across two hotels. Chef Greg is a passionate culinary professional, recognized for comprehensive knowledge of a variety of cuisines and an innovative approach to setting the stage for customized dining experiences. He also has extensive knowledge of wine, spirits and cigars. Greg enjoys golf and spending time with and cooking with family and friends.