Please discuss with us other menu options
These are examples

Dinner includes appetizer, salad, entrée, two side dishes and dessert.

Please select one entrée.

Tournedos Voronoff with Flamed Cognac and Madeira Wine Sauce (6-8 oz Beef Tenderloin Steak)
Peppered Beef Tenderloin Steaks with Mustard and Horseradish Sauce or Béarnaise Sauce (6-8 oz)
Steak Au Poivre with Cognac Cream Sauce (6-8 oz Beef Tenderloin Steaks)
Grilled Ribeye Steak with Choice of Flavored Butter (10-12 oz)
Charred Spicy Ribeye Steak with Salsa Verde or Chimichurri Sauce (10-12 oz)
Roasted Salmon with Cucumber Sour Cream
Grilled Salmon with Garlic Apricot Glaze
Medallions of Pork with Riesling Sauce
Prosciutto Stuffed Pork Tenderloin with Mushroom Sauce
Black and Red Pork Tenderloin with Onion, Chile Madeira Cream Sauce
Grilled Pork Chops with Pecan Sauce
Bourbon Glazed Pork Loin
Cornish Game Hen with Sweet Onion Compote
Chicken Roulade with Sauce Supreme
Crispy Almond Chicken with Lemon Green onion Sauce

Hors d'oeuvres

Coconut Shrimp with Pineapple and Apricot Salsa
Crab Cakes with Mango Salsa with Avocado Cream
Smoked Chicken and Avocado Nachos with Pico de Gallo
Sautéed Shrimp with Orange Chipotle Honey-Mustard Sauce
Portabella Mushroom Fritters with Creamy Aioli
Avocado Fries with Habanero Ketchup
Belizean Empanadas with Salmon and Onion Relish
Chargrilled Quesadillas with Salsa Fresca

Southwestern Smoked Tomato Soup with Croutons and Sour Cream
Homemade Cream of Mushroom Soup
Summer Squash Bisque with Cream Sherry

Salads

Spring Mix with Pecan Meringues and Honey Balsamic Vinaigrette
Iceberg Wedge with Bacon, Blue Cheese and Homemade Ranch Dressing
Southwestern Caesar with Spicy Dressing and Tortilla Sticks
Romaine & Gorgonzola Salad with Roasted Garlic Dressing
Spinach Salad with Hot Citrus Dressing

Potato & Rice Side Dishes

Double Baked Potatoes with Mushrooms and Cheese
Rosemary and Roasted Garlic Mashed Potatoes
Potatoes Au Gratin
Sun Dried Tomato Mashed Potatoes
Individual Potato Flan
Apricot Rice Pilaf

Vegetable Side Dishes

Sautéed Seasonal Vegetables
Grilled Seasonal Vegetables
Fresh Roasted Asparagus
Sesame and Garlic Broccoli
Poblano and Onion Ring Medley
Green Bean Almandine
Crisp Tobacco Onions
Broccoli Cheese Casserole

Desserts

Warm Chocolate Cake with Homemade Mint Ice Cream
Blackberry or Classic Crème Brûlée with Cream Filled Brandy Snap
Almond Cake with Roasted Pineapple and Vanilla Cream
Dark Chocolate Mousse Cake with Chocolate Ganache
Chef Eva’s Special Cheesecake with Greer Farm Blueberry Sauce
Deluxe Coconut Cake
Petite Pavlovas with Lemon Cream
Muchas Leches Cake

Dinner served with homemade bread, coffee and tea

Who is Chef Eva
Chef Eva was born and raised in Belize, a small country on the Caribbean coast of Central America. She is a graduate of Loyola University and The Houston Art Institute (Culinary Arts). For a number of years, she was a consultant to Pilgrim's Pride Corporation developing recipes, including their newsletter. Her recipes have appeared in advertisements in Good Housekeeping and Southern Living. Chef Eva's private dining and catering services are renowned. For more than a decade she has been teaching cooking classes at the family farm, for a local community college, and other venues. Chef Eva's Latin American upbringing, European parental influences, and two decades of world travel with her husband bring a unique experience to the kitchen that is not easily duplicated.

The Class Experience
Each year brings new opportunities to expand your culinary boundaries by participating in some of the most unique cooking classes available in north Texas. Many have returned to take several classes a year and they in turn bring their friends and family members making it a special tradition. Chef Eva's reputation has grown by word of mouth from satisfied class participants and with the publication of each new article about our family farm. Southern Living designated it as one of "America's Secret Farm Hideaways".

The Dallas Morning News said "In the course of the classes, amateur cooks take turns exclaiming at the revelations chef Eva casually drops. Not only do you push back from the Greer's table with appetite and taste buds sated, but you also go back home to your own kitchen with refreshed pleasure in the process".

Texas Co-Op Power magazine designated our farm and Chef Eva's cooking classes as a place for a learning vacation. "During the whirlwind three-hour class in the spacious, well-lit kitchen, we watched Eva prepare beef roast, lamb chops, pork loin, butternut squash, potatoes, mint sauce, gravy, roasted fruit and toasted pound cake. She handled this complex dance with practical ease, even managing to involve us in pureeing, seasoning, turning, beating and mixing. Delectable smells permeated the kitchen, and we dug appreciatively into the finished dishes. Chef Eva made it fun and had us convinced that we could cook like this ourselves".