Seasonal Tasting Menu

Menu

Our six-course tasting menu are a great way to sample the best of the four seasons. Let us pair the perfect wines with each course for an additional cost. Minimum 4 guests Maximum 25 guests

Spring

Served March thru June

Chefs Seasonal Inspiration

English Peas

Asparagus and Parmesan Budino

panko crusted asparagus spears- parmesan cheese custard- asparagus pesto- pea shoots

Lemon Sorbet with Prosecco


house made lemon sorbet- Italian sparkling wine

Mango and Key Lime Tart

mango and lime custard – almond and graham cracker crust- whipped cream

Bouillabaisse al’ Americano

sweet shrimp- mussels- sea scallops- black cod- saffron red sauce- garlic toast point

Pistachio Crusted Spring Rack of Lamb

Colorado lamb rack- fingerling potatoes – easter egg radishes- lamb demi

Summer

 Served June thru September

Chefs Seasonal Inspiration

Heirloom Tomatoes

Shaved Summer Squash Salad

yellow squash- zucchini squash- almond salsa verde- red bell peppers- local olive oil

Strawberry and Mint Sorbet

house made strawberry sorbet – fresh mint infusion

Warm Peach Cobbler

local peaches- organic oats- pecans- chia seed- french vanilla ice cream

Lobster and Sweet Corn Risotto

sous vide lobster tail- roasted corn- green beans- creamy risotto

Beef Tenderloin with Summer Mushroom Medley

herb marinated beef tenderloin- ratatouille timbale – roasted mushrooms – port wine reduction

Fall

 Served October thru January 

Chefs Seasonal Inspiration

Pumpkin

Red Wine Poached Pears and Yellow Beets

heirloom yellow beets- bosc poached pears- imported blue cheese- candied pecans

Blood Orange and Lemon Sorbet

house made sorbet- fresh citrus juice

Coconut Autumn Spice Cake

warm oatmeal spice cake- coconut icing- vanilla ice cream- fresh berry compote

Salmon Wellington

faroe island salmon- leek and wild rice stuffing- puff pastry- lemon-dill buerre blanc

Hawaiian Style Marinated Rib-Eye Steak

brussel sprout leaves – hedgehog mushrooms – butternut squash

Winter

 Served December thru March 

Chefs Seasonal Inspiration

Heirloom Beets

Rutabaga Veloute Soup

pickled turnips – roasted hazelnuts- lardons – preserved lemon oil

Strawberry and Mint Sorbet

house made strawberry sorbet – fresh mint infusion

Hanger Steak with Gorgonzola Butter

Prime Niman ranch hanger cut- celery root and carrot medley- gorgonzola butter`

Potato Flake Crusted Halibut

california halibut – parsnips – fingerling potatoes – fennel-endive salad – lemon buerre blanc

Tequila and Pineapple Sorbet

house made sorbet- anjeo tequila- red chile

Salted Caramel Panna Cotta

milk chocolate ganache- salted caramel panna cotta- caramel corn- whipped cream- peanuts- chocolate shavings

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