When we opened Bolsa in 2008, we set out to bring the best local, organic and sustainable food to Dallas. Our goal was to support local farmers, encourage food sustainability and make great food at an affordable price. More importantly, Bolsa built a loyal following of happy customers.

In December 2011, we opened Bolsa Mercado with the goal of bringing the same principles to events. Relationships with farmers and ranchers, along with the passion and expertise of chefs Jeff Harris and Matt Balke, were described as the foundation for a memorable experience. The menu ranged from boxed lunches to weddings.

Sample Menus

Boxed Lunches

Each boxed lunch included half a sandwich, a salad and a cookie.

  • Turkey Breastbacon, avocado spread, sharp cheddar and pepper relish
  • Texas Pimento Cheesewhole-grain bread and sunflower sprouts
  • Prosciuttoarugula, fontina and apple butter
  • Chicken Saladroasted grapes, celery and walnuts
  • House-Made Pastramibraised red cabbage, pickles and spicy mustard
  • Roasted Beet Saladorange, goat cheese and pumpkin brittle
  • Frisée Saladblue cheese, apple, walnuts and cider vinegar
  • Soba-Noodle Saladsesame dressing, cucumber and carrots
  • Greek Saladyellow peppers, olives, feta and lemon-parsley dressing
  • Cookiespeanut butter, chocolate crackle, oatmeal cranberry or white-chocolate chip

Hors d’Oeuvres

  • Mini Kolachesapple-cardamom, blueberry, wild boar, Italian sausage or bratwurst
  • Jumbo Lump Crabavocado, grapefruit and endive
  • Smoked-Gouda Yucca Flatbread
  • Steak Tartare
  • Beet-and-Horseradish Cured Salmoncrème fraîche
  • Chickpea Hummuslamb sausage and pita chip
  • Fluke Tartarecitrus crème fraîche and cucumber
  • Heirloom Cherry Tomatofeta, mint and sumac
  • Tomato-Braised Meatballsqueso fresco and lime zest
  • Antelope Pâtécitrus mustard and pickled vegetables
  • Roasted Beetsorange, chèvre and pumpkin-seed brittle
  • Green Gazpachocucumber, honeydew and tarragon crème fraîche
  • Sweet-Corn Souppepper and lime

Salads

  • Mixed Greengoat cheese, grapefruit, radish, Texas pecan brittle and sherry vinaigrette
  • Baby Spinachdried cherries, Manchego, spiced almonds and balsamic vinaigrette
  • Hearts of Romaineheirloom tomatoes, olives, feta and lemon-parsley vinaigrette
  • Roasted Beetorange, goat cheese and pumpkin-seed brittle
  • Texas Heirloom Tomatoarugula, feta and sumac
  • Friséeblue cheese, apple, walnuts and cider vinegar
  • Arugula & Fennelshaved Parmesan, pickled peppers and lemon-olive-oil dressing
  • Smoked Troutbeet-horseradish purée, red onion, pickled celery and apple

Entrées

  • Braised Berkshire Pork Shoulderstone-ground grits and tomato-braised green beans
  • Salmonsweet corn, asparagus, smoked potato, basil and corn broth
  • Olive-Oil-Poached Halibutspring-pea purée, fingerlings, baby carrots and leeks
  • Texas Grass-Fed Beef Lasagnaeggplant and zucchini ratatouille
  • Roasted Berkshire Pork Loingrits, green beans and Texas peach-pork jus
  • Farm Chickenroasted mushrooms, spinach, peas and egg sauce
  • Buffalo Short Ribscorn pudding, stewed Texas okra, squash and pickled-celery salad
  • Braised Beef Cheekscollard greens, roasted beet, smoked potato and orange zest
  • Roasted New York Strippotato purée, chard, mushrooms and red-wine beef jus

Desserts

  • Currant-and-Pecan Brownies
  • White-Chocolate Rum Tilevanilla-wafer crust, toffee sauce and berries
  • Chocolate-Croissant Bread Puddingcherries
  • Peach Buckle
  • Buttermilk Panna Cotta
  • Assorted Cookies
  • Coffee Cake
  • Chocolate Cupcakescream-cheese frosting
  • Chocolate-Brownie Pievanilla custard and candied hazelnuts
  • Goat-Cheese Cakecaramelized milk and berry sauce

Stations & Displays

Raw Bar

Oysters with lemon, mignonette, cocktail sauce, remoulade and house-made crackers; king crab; lobster; and poached shrimp.

Cheese & Charcuterie

House-made and hand-crafted pâtés, sausages and salamis; locally made cheese; mostarda; citrus mustard; and assorted pickles.

Texas Barbecue

Brisket, pulled pork, honey-and-herb braised chicken, German-style potato salad, coleslaw, pinto beans, breads, biscuits, smoky tomato sauce, Carolina-style sauce and house pickles.

Taco Station

Wagyu beef tongue, all-natural chicken, Berkshire pork carnitas, flank steak and shrimp.

Carving Station

Beef ribeye, roasted chicken, turkey breast, hay-roasted ham, pork loin and tenderloin.

Pasta or Risotto

Corn-and-smoked-tomato risotto, asparagus-and-mushroom risotto, ravioli and penne.

Antipasto Station

White beans and peppers, hummus with Manchego, marinated olives and feta, eggplant dip, nuts, pita crisps, roasted peppers, crackers, bread and pimento cheese.

For current food-handling guidance when cooking for a group, consult the federal food-safety resource. It is a maintained authority and does not imply a present connection to Bolsa.