Café Divine

SJD Food Service Ministry

Chef Juanita Cavazos, Director of Food Services, is here to assist and provide food for all of our special events and breakfast on Sunday mornings. When you are planning an event, reception or meeting at the church, please call Chef Juanita at 713.297.8704 to discuss your menu. All catered events must go through her first.  The kitchen offers a variety of selections, from appetizers or sandwiches to full hot meals and dessert trays.

Full breakfast, including an omelet station, is served on Sunday mornings, 7:30 am - 10:00 am.  Themed lunches every Sunday from 10:30 am - 1:00 pm.

Join us for Wednesday night dinners before Wednesday Night programming, including fresh summer salads, delicious soups, and sandwiches, and light desserts.

 

Adults $6, 3-10 years old $3, Under 3 is Free.  

Sunday Menus for  February - May :

February

February 5 - SUPER BOWL - Grilled burger bar with all the fixin's, homemade potato chips and onion rings, and a touchdown tasty delight!

February 12  - HAPPY VALENTINES DAY -  Chicken spaghetti, mixed green salad with strawberries, French bread and red velvet cake for dessert.

February 19 - BRUNCH FROM THE SOUTH -  Shrimp and cheese grits, classic wedge salad, hot french bread and fresh lemon pie. 

February 26 - RODEO KICK OFF - BBQ brisket and sausage, Momma's potato salad, baked beans, creamy cole slaw and pecan pie for dessert.  

March

March 4 - CALLING ALL COWBOYS - SJD’s King Ranch Chicken, steamed broccoli, rice Pilaf, tossed salad with raspberry vinaigrette, rollsand banana pudding for dessert. 

March 11 - START YOUR SPRING BREAK RIGHT -  Chicken wraps with spinach, garlic or tomato tortillas, Zucchini soup with choice of toppings: avocado, sundried tomatoes, cilantro, sprouts and cookies for dessert. 

March 18 - GRAND CHAMPION - Beef Enchiladas, Mexican rice, charro beans, queso dip and chips and soapillas with honey for dessert. 

March 25 - BLUE RIBBON - Chicken ala Juanita, rice pilaf, green beans almandine, rosemary bread and Boston cream pie for dessert.

April

April 1 - NO FOOLIN - Grilled chicken and brie sandwich: chicken breast, sautéed apples, French brie, chopped fresh spinach on ciabatta bread with homemade date jam, homemade potato chips, fruit cup and cookies for dessert. 

April 8 - EASTER BRUNCH - Salad Station:Baby spinach, raspberries, goat cheese and maple glazed pecans                                 

Omelet station:Eggs your way or have your omelets with bacon and sausage , Eggs   Benedict - poached egg, Canadian bacon with creamy hollandaise sauce on an English muffin

Carving station: Your choice of honey baked ham or her crusted prime rib. Also, roasted garlic and herbed whipped potatoes, shrimp scampi linguini, green beans, almandine with pearl onions and bacon bits, freshly baked breads

Desserts: Key lime pie, carrot cake and decadent chocolate layer cake. Also” faux mosa’s- SJD’s non alcoholic version of a mimosa.  

April 15 - What a catch grilled salmon, lemon parsley rice, steamed broccoli, homemade rolls, Italian ices for dessert. 

April 22 - AROUND THE WORLD AT SJD - Italian, Parmesan encrusted chicken with rosemary potatoes, English zucchini and yellow squash, French bread, and American peach cobbler for dessert.

April 29 - SOUTHERN COMFORT - Savory meatloaf, garlic mashed potatoes, green bean casserole, cornbread, apple pie alamode for dessert. 

May

May 6 - Chicken salad wrap - homemade chicken salad filled with grapes, almonds, mayonnaise, lettuce, tomato and cheese wrapped in a flour tortilla, homemade potato chips, fruit cup and cookies for dessert.

May 13 - MOTHER'S DAY BRUNCH - Quiche Lorraine filled with eggs, bacon, broccoli and Swiss cheese inside a delicate pastry shell, Quiche Florentine filled with eggs, ham, spinach and mozzarella cheddar cheese blend inside a delicate pastry shell. Caprese salad, vine ripe tomatoes, fresh mozzarella and fresh basil topped with balsamic vinegar. Raspberry chipotle glazed pork tenderloin, crab cakes with remoulade sauce, chicken artichoke crepes filled with lean chicken, artichokes, garlic, roasted red peppers and spinach topped with melted mozzarella cheese and topped with a roasted red pepper sauce. Gingered carrots, sautéed fresh green beans with smoked bacon and fresh breads.

Desserts:  Rose geranium pound cake with lemon curd, chocolate mousse and fresh berries with cream. Also “Faux MOsa’s” SJD’s non alcoholic version of a mimosa.  

May 20 - Top of the class grilled chicken breast pesto with rice pilaf and green beans, homemade rolls and cookies for dessert. 

May 27 - Burger bar your choice of lean ground beef burgers or veggie burger and your choice of toppings and all the sides, ice cream for dessert. 

Links to menus and catering contracts