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New Fall Menu

New Fall Menu

We couldn’t be more excited to launch our new Dinner and Brunch menus!Continue Reading..

Give the Gift of Contigo

Give the Gift of Contigo

The perfect Austin gift is a drink and snack on the patio under the Texas stars. Continue Reading..

Roasted Beet Salad Recipe

Roasted Beet Salad Recipe

Roasted Beet Salad with Fennel Croutons, Arugula & Herbed Cheeses

  • 3 pound red beets
  • 12 ea cloves of garlic
  • 10 sprigs, thyme
  • 2 cups red wine vinegar
  • salt & papper, to taste
  • 1 cup fresh ricotta
  • ½ cup mascarpone
  • 2 ounces fine herbs, chiffonade
  • ½ ounce mint, chiffonade
  • 2 ounce honey
  • 1 each, fennel bulb, sliced thin using a mandolin
  • corn starch
  • arugula or watercress
  • sherry vinegar
  • extra virgin olive oil

In a 350 degree oven and plastic and foil wrapped hotel pan, roast beets with garlic, thyme, vinegar, salt and pepper until tender. Peel when cool, cut into bite sized pieces.

In a mixer, add cheeses, herbs and honey. Mix till smooth. Add salt to taste.

Dredge fennel in cornstarch and fry until crispy and golden.

Toss arugula with vinaigrette & olive oil.

Plate arugula, beets, cheese mixture & top with fennel croutons.

Serves 6-8

Zucchini with Roasted Tomatoes and Arugula

Zucchini with Roasted Tomatoes and Arugula

Holiday-Season Catering

Holiday-Season Catering

Now you don’t have an excuse to have a holiday party at your place. Give us a call and we can handle everything from cocktails and food, to decorations and cleanup.

Check out some sample menus and contact us to start planning your perfect holiday event.

Figs on Lavash

Figs on Lavash

Austin Food Magazine

Austin Food Magazine

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