Catering from the square · Cleburne, TX

Feed your people
the way we feed ours.

We cook everything from scratch in an 1875 building on the historic square, with quail eggs from our own birds fifteen minutes down the road. If you have a crowd to feed, start by telling us about it. We will tell you straight what we can do.

Call (682) 317-1992 See the full menu →

Someone picks up Wed–Fri 8a–3p, Sat 9a–6p, Sun 8a–4p. Closed Monday and Tuesday.

The Sloppy Shack: a tall round homemade sesame bread bowl with the lid lifted, filled with seasoned ground beef and a fried egg, on a plain white plate.
We bake the bread bowls here. You cannot buy those.

No forms, no portal

Three steps, and a real person on the phone.

1

You call

Tell us the date, roughly how many people, and what kind of spread you have in mind. Breakfast, lunch, or dessert.

2

We talk it through

What travels well, what your people actually eat, and what it costs. We quote every order, because a printed price list would only set you up for a surprise.

3

We cook it

Same kitchen, same scratch recipes, same plates that go out to the dining room. Nothing bought in and reheated.

Real photographs, our own plates

This is what we would be cooking.

Photographed here, in our own dining room, on our own plates. Not every dish suits a crowd, and that is exactly the conversation to have on the phone.

  • Three dark, deep-fried chorizo-wrapped quail eggs on a plain white diner plate, one cut open, beside a stainless ramekin of orange habanero Shack sauce.
    Q-Balls

    Chorizo-wrapped quail eggs, air-fried dark and crisp. Travels in a tray, eats with one hand.

  • The Sloppy Shack: a homemade sesame bread bowl with the lid lifted, filled with seasoned ground beef and a fried egg.
    The Sloppy Shack

    Scratch sloppy joe inside a sesame bread bowl we bake here, lid on top.

  • A large craggy homemade buttermilk biscuit in an open kraft takeout box beside a cup of white sausage gravy.
    Biscuit & Gravy

    Texas-size buttermilk biscuit, gravy simmered from real quail bone broth. Boxes well, as you can see.

  • The Bird's Nest: shredded hash browns with crisp bacon, diced red pepper, Shack sauce and fried quail eggs, a homemade biscuit alongside.
    The Bird's Nest

    Hash browns, bacon, Shack sauce, our quail eggs, biscuit on the side. The plate that shows off the eggs.

  • A hot pastrami sandwich on toasted sesame bread, cut in half, layered with sliced pastrami, a fried egg and melted cheese.
    Hot pastrami

    Sliced pastrami, a fried egg and melted cheese on our own sesame bread. Cut in half, wrapped, gone.

  • Individual lemon quail egg custard tarts in fluted foil tins, each with a piped rosette of cream and a curl of lemon peel.
    Lemon quail egg custard tart

    Lemon custard set with our own quail eggs, in individual tins. One to a person, no slicing.

No prices on this page on purpose. Dining-room prices are on the menu; a catering order gets quoted for what you actually want.

Community grown

We raise the eggs. We bake the bread.

Our own quail eggs

Raised by us at Quail in a Box in Joshua, fifteen minutes down the road. Ranch to plate in under 24 hours, which is why they taste richer than anything out of a case.

Local everything else

Beef from Cbarm/83 Ranch. Produce and wine from Fingerprint Farms, here in Johnson County. Farmers, not suppliers.

Baked here

Bread, bread bowls, biscuits, pie crusts. All of it in our own kitchen. You cannot buy our bread bowls.

Any meal, gluten-free

Every dish on our menu can be made gluten-free. Tell us who is coming and what they cannot eat.

The sauce plate

Warm homemade bread and our scratch sauces in Regular, Spiced and Habanero. It is the thing people write reviews about.

4.8 stars, 133 reviews

That is the dining room's score, earned one plate at a time. The catering comes out of the same kitchen.

Proof, not a promise

You have probably eaten our food
away from the diner.

We run a booth at the Fingerprint Farms Winery farmers market: corn dogs, quail-egg custard fried pies, and a card for a free deviled egg. Market days get announced on Facebook. Cooking away from our own kitchen is not new to us.

Follow the Shack on Facebook →

What we know, and what we do not

Before you call.

What does catering cost?

We quote per order. There is no printed catering price list, and inventing one would only set you up for a surprise. Call and we will give you a real number.

How many people do you need for an order?

Ask us on the phone. It depends on the date and on what you want cooked.

How far ahead should I call?

As early as you can. We are a small kitchen with five service days and two closed ones, so the calendar fills unevenly.

Do you deliver, or do I pick it up?

Ask. That depends on the size of the order and the day, so we would rather agree it with you than promise it on a website.

Can you handle gluten-free, or allergies?

Gluten-free, yes, on any dish. For anything else, tell us on the phone and we will be honest about what our kitchen can and cannot keep separate.

Is the veterans discount good on catering?

The 20% for veterans and first responders is a dining-room thank-you. On a catering order, ask us and we will see what we can do.

Allergen notice: items may contain or cross-contact wheat (gluten), nuts, milk, soy, eggs, and seafood. Tell us about allergies when you call.

One call, a real person

Tell us about your crowd.

An honest answer, including the times it is no. If we are not the right kitchen for your event, we will say so.

Call (682) 317-1992

206 E Chambers St, Cleburne, TX 76031
Wed–Fri 8a–3p · Sat 9a–6p · Sun 8a–4p · Closed Mon & Tue

Rather type than talk? Message the Shack on Facebook and we will pick it up there.