Catering Menu
Catering Menu
Menu Choices
H O R S D ’ O E U V R E S
PASSED
SMOKED SALMON WITH PESTO CREAM CHEESE ON CUCUMBER COIN
TUNA TATAKI
SEARED FILET WITH HORSERADISH CREAM ON POTATO CAKE
CURRY CHICKEN SALAD IN TARTLET
TOMATO BASIL CROSTINI
CAPRESE LOLLIPOPS
GOAT CHEESE AND CHIVE STUFFED CHERRY TOMATO
BEEF WELLINGTON
GRILLED SHRIMP
MINI CHICKEN POT PIE
MINI LAMB CHOP
CRAB CAKE
HOUSEMADE MEATBALLS
BLACK BEAN AND JACK CHEESE EMPANADA
SCALLOP WRAPPED IN APPLEWOOD SMOKED BACON
BACON & CHEESE STUFFED MUSHROOM
DISPLAYS
CHARCUTERIE
DOMESTIC AND IMPORTED CHEESES
ROASTED VEGETABLES
ANTIPASTO
ASSORTED BRUSCHETTA
VEGETABLE CRUDITE
FRESH FRUIT
ASSORTED CHILLED SEAFOOD PLATTER
PORK BELLY
GRILLED SHRIMP
B E G I N N I N G S
M A I N C O U R S E S
8OZ SNAKE RIVER FARMS PRIME FILET MIGNON * TOMAHAWK SHORT RIB
au poivre sauce basil whipped gruyere potato puree
RIB EYE CAP* 8OZ SCOTTISH SALMON*
red wine sauce charred lemon, fresh vegetables or salad
COLORADO RACK OF LAMB* SCALLOPS OF THE DAY*
ras el hanout
DUCK CASSOULET*
HERB ROASTED CHICKEN BREAST
essence of Portobello merguez sausage, cannellini beans
FRESH VEGETABLE TART
FISH OF THE DAY*
S I D E S