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

SEASONAL TASTING MENUS

Our seasonal tasting menus are created from only the finest ingredients sourced from local purveyors at the peak of freshness. Included with all menus are appropriate sized tasting plates, fine china and linen napkins. Wine pairings available for an additional charge.

SPRING MENU

CHEFS SEASONAL INSPIRATION

English Peas

ASPARAGUS AND PARMESAN BUDINO

Panko crusted asparagus spears served with a parmesan custard, asparagus pesto and fresh pea shoots.

LOBSTER THERMIDOR

Fresh live Maine lobsters baked in a creamy white wine sauce with aromatics. Finished in the broiler with parmesan cheese and fresh lemon.

INTERMEZZO

Meyer Lemon Sorbet

SPRING RACK OF LAMB

Garlic and rosemary marinated Colorado rack of lamb served with tuscan kale mashed potatoes, stuffed campari tomato and lamb- mint demi glaze.

MANGO AND KEY LIME TART

Fresh mango and lime custard baked in a almond- graham cracker crust. Served with a cinnamon whipped cream.

SUMMER MENU

CHEFS SEASONAL INSPIRATION

Heirloom Tomatoes

SHAVED SUMMER SQUASH SALAD

Sliced green and yellow squash tossed with a green olive and walnut salsa verde. Garnished with ricotta salata cheese and fresh chives.

SCALLOPS WITH TRUFFLE-CORN PUREE

Pan seared jumbo dry packed diver sea scallops with bacon jam, slivered asparagus spears and corn puree with a hint of truffle oil.

INTERMEZZO

Strawberry and Basil Sorbet

PRIME BEEF TENDERLOIN

Whole spice-rubbed Harris Ranch beef tenderloin served with a duo gratin, summer vegetable medley and red wine syrah sauce.

OATMEAL PEACH CRISP

Schnepf farms fresh peaches baked with an oatmeal crust. Served with vanilla ice cream.

FALL MENU

CHEFS SEASONAL INSPIRATION

Cauliflower

LOCAL FARMERS BOARD

A medley of following individual selections: Boursin Cheesecake Bites with Green Grape Salsa Stuffed Cherry Tomatoes with Mascarpone and Basil Pesto Crispy Prosciutto Wrapped Asparagus Spears Bruschetta with Apple, Brie and Fig Spread

WILD SALMON AND YELLOW BEET RISOTTO

Pan seared Farroe Island salmon served over pureed roasted yellow beet risotto lemon, shallots and parmesan. Topped with a micro green salad.

INTERMEZZO

Blood Orange Sorbet

HAWAIIAN STYLE RIB-EYE

Pineapple and soy marinated prime rib-eye steak served with sweet potato mash, sesame oil sautéed red cabbage and yuzu-soy glaze.

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.

WINTER MENU

CHEFS SEASONAL INSPIRATION

Heirloom Squash

SEA SCALLOPS AND BRUSSEL SPROUTS

Jumbo dry packed scallops served with sautéed brussel sprout leaves, thick cut bacon, carmelized apples and butternut squash puree.

WINTER GREEN SALAD

Seasonal winter greens tossed with candied pecans, dried cherries, sliced apples and domestic blue cheese. Served with a cinnamon honey vinaigrette.

POTATO CRUSTED HALIBUT

Potato flake crusted Alasman halibut served over cauliflower puree, julianne seasonal vegetable medley and lemon buerre blanc.

INTERMEZZO

Pineapple and Tequila Sorbet

ITALIAN BRAISED SHORT RIBS

Red wine and tomato braised short ribs. Served over a root vegetable mash, grilled broccolini spears and natural reduction sauce.

SALTED CARAMEL PANNA COTTA

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

Spring

Served March thru June

Summer

 Served June thru September

Fall

 Served October thru January 

Winter

 Served December thru March 

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