Create the perfectly coursed meal for you and your guests. Inclusive with all sit down dinners is white porcelain plates for each course, fine stainless steel silverware, and linen napkins. 1 selection per course.
Local Farmers Board
prosciutto wrapped grilled asparagus – boursin cheese mousse and salami cornucopias – burrata cheese and basil pesto bruschetta – roasted yellow beets with shaved pears on endive – served on mini wooden boards
Sweet Corn Ravioli
Pasta filled with ricotta and parmesan cheese served with asparagus tips, cherry heirloom tomatoes, and roasted corn kernels. Served with a fresh herb buerre monte sauce
Smoked Salmon Tartare
Diced Nova Scotia salmon with local olive oil and lemon juice. Decoratively served with capers, hard boiled eggs, red onions, crème fraiche and garlic rubbed toast points.
Sea Scallops with Brussel Sprout Leaves
Jumbo dry packed scallops served with a warm shaved brussel sprout salad with bacon, apples and parmesan cheese. Served with a butternut squash puree
Panko crusted risotto balls, stuffed with meat sauce and mozzarella cheese. Served with marinara sauce, powdered parmesan cheese, and parsley.
Polenta and Forest Mushrooms
Crispy pan seared polenta squares topped with creamy wild mushroom sauce, truffle oil, and parmesan cheese
Mexican Shrimp and Grits
Sauteed jumbo gulf shrimp with Spanish chorizo, pepper medley, yellow hominy, clam stock, cilantro and white wine
Pistachio Crusted Lamb Chops
Colorado rack of lamb served with a chickpea, red bell pepper and pine nut salad. Served with harissa sauce
Crab Cake with Sweet Corn Sauce
Jumbo lump crab cake served with a roasted corn sauce and tomato jam
Curried Mussels and Clams
Shellfish steamed with coconut milk, curry, fennel, onions, white wine and Spanish chorizo. Served with thick cut Ciabatta bread
Hearts of Palm and Artichokes
A composed plate of artichoke hearts, cherry tomatoes, hearts of palm, radishes, red onion and celery leaves. Drizzled with a charred serrano chile vinaigrette.
Layered slices of grilled zucchini, breaded eggplant, sauteed spinach, and polenta. Served with a yellow bell pepper sauce.
Our signature Caesar dressing with baby romaine hearts, parmesan crusted croutons and shaved parmesan cheese
Mixed greens with red oak, arugula and romaine tossed with candied pecans, dried cherries and blue cheese tossed with a cinnamon honey vinaigrette
Seasonal greens with roasted beets, green beans, black olives and boursin cheese croutons. Tossed with a sherry vinaigrette
Crunchy Pumpernickel bagel croutons with cucumbers, heirloom tomatoes, red onions, green olives, basil and feta cheese served with a red wine vinaigrette.
Little Gem Lettuce with Figs
Baby gem lettuce served with thinly sliced prosciutto ribbons, mission figs, toasted walnuts and creamy balsamic dressing
Boston Bibb Wedge
Boston bibb wedge with hard boiled eggs, bacon, cherry tomatoes, red onions, and chives. Served with a buttermilk-white cheddar dressing.
Romaine lettuce with black beans, corn nuts, tomatoes, queso fresco cheese and corn tortilla strips, tossed with a creamy chipotle dressing
Poached Pear and Arugula
Port wine poached pears served with baby arugula, walnut crusted boursin cheese ball, roasted bell peppers, and local olive oil
Hot and Cold Soups
Cauliflower and Brie
Roasted Cauliflower and brie infused soup served with Marcona almond dust, chives, and parmesan cheese crisp
A stunning visual of black bean and roasted red bell pepper soup decoratively poured side by side
Spicy Coconut, Carrot, and Cumin
Carrot and ginger soup with Thai chilies, coconut milk, garlic, red onions and cumin seed
Sweet Corn and Mushroom Soup
Roasted corn soup served with forest mushroom medley, roasted garlic chips, and thick cut Applewood bacon.
Curried Butternut Squash and Apple Soup
Roasted butternut squash and apples with madras curry and vegetable stock served with candied apples, crème fraiche, bacon bits and chives.
Creamy Rutabega and Tomato Soup
Roasted rutabaga and tomato soup garnished with toasted caraway seeds and chive oil
Northern White Bean Soup
Cannellini bean and pork based soup served with thick cut Applewood smoked bacon, chives, and mascarpone cheese
Chilled White Gazpacho with Red Granite
White gazpacho made with grapes, cucumbers and almonds. Topped with a frozen tomato shaved ice
Chilled Tomato and Watermelon Gazpacho
Heirloom tomatoes, watermelon, and cucumber served with lemon scented croutons
Chilled potato and leek based soup garnished with chives and truffle oil