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.
Bluepoint oysters baked with spinach, bacon, parmesan cheese, cream and a hint of Pernod liqueur
Sea Scallops with Butternut Squash
Jumbo dry packed scallops served with a warm shaved brussel sprout salad and 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
Crab Cake with Sweet Corn Sauce
Jumbo lump crab cakes 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 pickled red beets, pine nuts, orange wedges, red onions, radishes, pomegranate seeds and jicama served with a roasted jalapeno and citrus vinaigrette
Crunchy Pumpernickel bagel croutons with cucumbers, heirloom tomatoes, red onions, green olives, basil and feta cheese served with a red wine vinaigrette.
Baby gem lettuce wedges served with thin slices of prosciutto ham and lemon-caper vinaigrette
Boston Bibb Wedge
Boston bibb wedge with hard boiled eggs, bacon, cherry tomatoes, red onions, and chives. Served with 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.
Tomato broth soup with sauteed kale, heirloom bean varietal, gold potatoes, and vegetables. Garnished with local olive oil, parmesan cheese, and basil pesto
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
Potato and leek based soup garnished with chives and truffle oil
Please specify if you would like the Chefs seasonal sorbet served as a palate cleanser.
If you would like, feel free to create your own Surf & Turf menu from the following:
Main Event Seafood
Potato Crusted Halibut
Potato flake crusted California halibut served over herb gnocchis, chanterelle mushrooms, asparagus tips and English peas served with lemon brown butter sauce
Pan-seared Chilean sea bass served over fingerling potatoes, kalamata olives, braised celery, and fennel served with a smokey tomato broth
Wild Salmon with Pea Risotto
Pan seared Farroe Island salmon served over sweet pea risotto, baby carrots and dill butter
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 grilled asparagus, 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.
Coconut and Macadamia Crusted Opakapaka
Crusted mahi-mahi served over coconut rice, bell pepper medley and passion fruit sauce
Main Event Beef
Prime Beef Tenderloin
Whole spice-rubbed beef tenderloin served with a duo potato gratin, red wine demi glaze and bacon wrapped asparagus bundles.
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, lamb demi glaze, 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
Main Event Chicken
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
Egg battered chicken breast with capers, artichoke hearts, and lemon butter sauce. Served with smashed Yukon gold potatoes and grilled broccolini / pepperonata
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
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
Pesto marinated chicken breast served over raw zucchini salad with arugula, cherry tomatoes, and lemon caper vinaigrette
Fresh herb marinated chicken breast with breaded eggplant, fresh mozzarella cheese, and marinara sauce. Served with a crispy polenta cake.
Thinly Pounded chicken breast with fresh herb marinade topped with a avocado, tomato, red onion and arugula salad.
Chicken breast with mushrooms, red bell peppers, onions and marinara sauce served over house-made pappardelle pasta and pesto Genovese
Tableside Flambeed Desserts
Bing cherries flambéed with raw sugar and cognac served over french vanilla ice cream
Vanilla crepes flambéed with Grand Mariner, orange marmalade, orange juice and fresh whipped cream
Bananas sauteed with banana liquor, raw brown sugar and butter, served over french vanilla ice cream
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 with Chocolate Sesame Crust
Seasonal fruit sorbet and Gelato also available on request