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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. 

 

gourmet

Appetizer

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     

   Arrancini Bolognaise  

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.

Vegetable Napoleon

Layered slices of grilled zucchini, breaded eggplant, sauteed spinach, and polenta. Served with a yellow bell pepper sauce.

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Salads 

   The Caesar   

Our signature Caesar dressing with baby romaine hearts, parmesan crusted croutons and shaved parmesan cheese

Winter Green  

Mixed greens with red oak, arugula and romaine tossed with candied pecans, dried cherries and blue cheese tossed with a cinnamon honey vinaigrette

 Farmers Garden

 Seasonal greens with roasted beets, green beans, black olives and boursin cheese croutons. Tossed with a sherry vinaigrette 

  Pumpernickel Panzanella 

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.   

Southwestern 

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

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Hot and Cold Soups 

Cauliflower and Brie

Roasted Cauliflower and brie infused soup served with Marcona almond dust, chives, and parmesan cheese crisp

Southwestern Duo 

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 

Classic Vichysoisse 

Chilled potato and leek based soup garnished with chives and truffle oil

 

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Intermezzo 

Please specify if you would like the Chefs seasonal sorbet served as a palate cleanser.   

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Main Event Seafood

 Potato Crusted Halibut

Potato flake crusted California halibut served over herb gnocchis, seasonal mushrooms, asparagus tips and English peas served with lemon brown butter sauce 

 Seabass with Cauliflower Puree 

Pan-seared pink sea bass served over a cauliflower puree, roasted root vegetable medley and lemon brown butter sauce.  

Wild Salmon with Pea Risotto  

Pan seared Farroe Island salmon served over sweet pea risotto, baby carrots and asparagus tips with dill butter sauce  

Scallops with White Bean Ragu

Pan seared diver sea scallops served over a cannellini bean stew, pancetta, sauteed spinach, roasted cherry tomatoes and pesto Genovese sauce

Tableside’s Shrimp Scampi  

Sautéed Jumbo Mexican Prawns with garlic, white wine, sun-dried tomatoes, portobello mushrooms and fresh herbs. Served over fregola pearl pasta

   Salmon and Sole Rosettes  

 Entwined salmon and dover sole served with bacon wrapped green bean bundles, duchess potatoes, and lemon-dill buerre blanc sauce 

 Grouper Vera Cruz

Pan seared Mexican grouper served with fresh tomato sauce with castelvetrano olives, capers, and jalapenos.  Served with green rice, pickled red onions, and red chile sauce. 

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Main Event Beef

 Prime Beef Tenderloin

 Whole spice-rubbed beef tenderloin served with a duo potato gratin with honey glazed carrots and pearl onions. Served with a syrah sauce 

New York Strip Loin

Pan seared strip served over roasted sweet potatoes, crimini mushrooms, and brussel sprouts. Served with a charred green onion chimichurri sauce    

 Hawaiian Style Rib-Eye

Asian marinated rib-eye steak served with sweet potato mash, sesame sauteed  red cabbage, and sweet-soy glaze

Rack of Lamb

Garlic and rosemary marinated Colorado lamb served with curried Israeli couscous with minced vegetables and tzatziki sauce.

Italian Braised Short Ribs 

Bone- out braised short ribs with tomatoes, white wine and vegetable stock. Served over a root vegetable mash, grilled broccolini spears and natural sauce reduction 

 Filet and Crab Oscar 

Grilled beef tenderloin topped with jumbo lump crab meat, asparagus tips, and hollandaise sauce. Served with duchess mashed potatoes and parmesan baked tomato

Italian Style Beef Braciolies 

Slow cooked prime top sirloin roulade filled with prosciutto, ham, garlic, parmesan cheese and parsley. Served with fresh pasta and sauteed broccoli rabe  

Classic Beef Bourguignon

Red wine braised short ribs with bacon, pearl onions, carrots, and mushrooms. Served over a rosemary-mustard spätzle  ( dumpling style pasta ) 

French Onion Salisbury Steak

Ground burger patty baked in a red wine and beef broth sauce. Served with a parmesan crusted toast point, white cheddar mashed potatoes, and green beans almondine  

Flat- Iron Steak with Mushrooms

Grilled flat-iron steak with mushroom chasseur sauce, glazed baby carrots with green chile mac and cheese

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Main Event Chicken 

Chicken Roulade

Stuffed chicken breast with sautéed spinach, mushrooms, garlic and parmesan cheese. Served with white cheddar and roasted garlic mashed potatoes, asparagus tips and chicken demi glaze 

Chicken with Sundried Tomatoes  

 Pan seared chicken breast with tomatoes, white wine, capers and basil. Served over Spatzle (swiss style pasta) with grilled zucchini cubes and brown butter 

Chicken Saltimbocca Romano 

Pounded chicken breast with prosciutto ham, fresh sage, fontina cheese and marsala sauce. Served with a crispy polenta cake and bacon wrapped green bean bundles

Mediterranean Chicken   

Harissa marinated airline chicken breast served over pearl couscous, spinach, roasted tomatoes, sauteed spinach, Kalamata olives and pine nuts served with a charred lemon sauce and tzatziki sauce 

 Chicken and Shaved Zucchini Salad

Herb marinated chicken breast served over raw zucchini salad with arugula, cherry tomatoes, and lemon caper vinaigrette     

Chicken Sorrentino    

Fresh herb marinated chicken breast with breaded eggplant, fresh mozzarella cheese, and marinara sauce. Served with a crispy polenta cake.

 Chicken Paillards    

Thinly Pounded chicken breast with fresh herb marinade topped with a avocado, tomato, red onion and arugula salad. 

Chicken Cacciatore  

 Chicken breast with mushrooms, red bell peppers, onions and marinara sauce served over house-made  pappardelle pasta and pesto Genovese 

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Tableside Flambeed Desserts  

Cherries Jubilee

Bing cherries flambéed with raw sugar and cognac served over french vanilla ice cream

Crepes Suzette

 Vanilla crepes flambéed with Grand Mariner, orange marmalade, orange juice and fresh whipped cream

Bananas Foster

Bananas sauteed with banana liquor, raw brown sugar and butter, served over french vanilla ice cream

 gourmet

 Additional  Desserts

Autumn Spice Cake with Sticky Coconut Icing

Oat and brown sugar spice cake topped with a sticky coconut- pecan icing served with fresh whipped cream and toasted coconut

Triple Chocolate Bread Pudding 

Baked croissant bread with chocolate chips, chocolate custard, and chocolate ganache served with whipped cream and fresh strawberries   

 Mixed Berry Cobbler  

Raspberries, strawberries and blueberry compote with sweet scone topping and French vanilla ice cream 

Peanut Butter and Raspberry Tiramisu

Ladyfingers dredged with raspberry sauce, peanut butter mousse, raspberry compote, fresh whipped cream and chocolate shavings

 Pear and Apple  Crisp

Caramelized apples and pears baked with an oatmeal and pecan streusel served with French vanilla ice cream

Salted Caramel Panna Cotta

Layers of salted caramel panna cotta, chocolate ganache, whipped cream, salted caramel popcorn and chocolate shavings

Chocolate Covered Strawberry Shortcake

Chocolate chip shortcake with macerated strawberries, fresh whipped cream, and chocolate ganache

Molten Chocolate Lava Cakes

 Chocolate cake with warm chocolate center served with French vanilla ice cream and fresh raspberries

Sweet Potato-Miso Pie

Sweet potato and miso filling with a chocolate and sesame crust. Served with a sweet corn ice cream

Peanut Butter Cookie and Strawberry Ice Cream Sandwiches

Seasonal fruit sorbet and Gelato also available on request 

 

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