The Range at the Barton House Catering Team had the pleasure of serving as the caterer for the Wedding Reception for Amy Greene and Levi Huddleston. A romantic outdoor ceremony followed by elegant Hors d’oeuvres, awesome buffet with carving stations on the beautiful grounds of Cathedral Oaks in Belton, Texas.

Amy & Levi’s Wedding Reception

Greene Crudite Greene Cupcake Tower
Greene Dining Room Greene Wedding 1


Amy & Levi’s Wedding Reception

Elegant outdoor ceremony on the grounds of Cathedral Oaks.  Butler passed hors d’oeuvres and appetizer displays on hand along with Prickly Pear Margarita’s for guests enjoyment.  Buffet Stations served over 200 guests.  The evening continued with lively dancing, celebrating and toasting throughout.  Partners: Flowers and Decor by Creative Innovations, Day of Coordinator by Karla McNeill Events, DJ Brian Smith, Wedding Cake by Simply Sweet, Cupcake tower by GoGo’s and Grandma’s Cobbler


The Range catered my daughter’s wedding and it was perfect.  I never doubted the food would be delicious, but what was even more important to me was their attention to details. There were water bottles for the guests as they walked into this outdoor wedding. During photos “perfect pair” margaritas were served with delectable hors d’oeuvres. The presentation of the food for dinner was lovely and the food was hot!  What was even more important was what didn’t happen: we did not run out of food or drinks or ice! The guests did not wait hours to be served. We didn’t feel like cattle being moved through a serving line. These things have happened at other weddings, but not when Dave Hermann and The Range cater. I worried about many things while planning my daughter’s wedding. Catering was not on my worry list. Thanks Dave

Pam Greene

Butler Passed Hors d’oeuvres

  • Cheese, Fruit and Vegetable Crudite Display
  • Assorted Imported and Domestic Cheeses with assorted Fruits, berries and Vegetable Crudite.  Accompanied
  • by assorted Dipping Sauces
  • Vegetable stuffed Mushroom
  • Mushroom caps filled with assorted vegetables and a delicious cheese blend
  • Pecan Crusted Chicken Tenderloins
  • Crispy Pecan Crusted Chicken Tenders with Honey Mustard Sauce
  • Ctirus poached shrimp on forks with Avocado Salsa
  • Cool and refeshing, delicious appetizer

The Main Event

  • Baby Greens with Feta, Sun Dried Cherries and Candied Texas Pecans 
  • Delicate Greens tossed with Feta Cheese, Soaked Cherries and Candied Texas Pecans in a sherry shallot vinaigrette
  • Herb Rubbed Filet of Beef and Smoked Turkey Breast
  • Herb Rubbed and Roasted Filet of Beef along side tender smoked Turkey breast
  • Sauces for Carving Station
  • Roasted Poblano Cream, Basil Pesto, and Natural Jus
  • Bread & Butter Service 
  • Gratin Dauphinoise Potatoes
  • Gorgeous layers of potatoes, cream and cheese.  Baked until fork tender and delicious.
  • Grilled Spring Vegetables with Asparagus
  • Grilled Fresh Bell Peppers, Zucchini, Squashes, Eggplant, Red Onions, baby carrots and mushrooms grilled to
  • perfection and served at room temperature in a light vinaigrette.
  • Tortellini a la Vodka
  • Three Cheese Tortellini finished in Vodka Sauce
  • Vanilla Ice Cream served alongside Grandma’s Cobbler & Cupcakes