Catering - Seasonal Menu Ideas

Hors d’oeuvres

Set-out
Burrata with Grilled Grapes and Basil
Fig & Mint Pesto Goat Cheese Torta served with thinly sliced Crostini

House-cured Norwegian Gravlax, crême fraiche, red onion, chopped egg, capers, dill, toast points

Passed
Vegetarian
Roasted Beet, Arugula & Haystack Farm Goat Cheese Torta’s
Oat Biscquit with Fig-Red Onion Jam & Gorgonzola Mousse
Mushroom Spring Rolls with Creamy Ginger Sauce
Gorgonzola pesto toasts
Cauliflower cakes with caramelized shallots

Blue cheese and walnut dip with apples and endive crudites

Meat
Filet of Beef and Mashed Potato bites with Bernaisse
Fresh Figs, Pancetta & Chile
Curried Chicken and Leek Brochettes
Pork & Ginger Pot Stickers
Niman Ranch Pork Tenderloin with Jerusalem Artichoke Purêe. Shallot and Cinzano Vinaigrette

Seafood
Lemon Herb Blini with Horseradish Cream & Smoked Salmon
Crawfish Cakes with Remoulade
Tuna Poke on a fried Wonton
Crab Toasts with Lemon Aioli
Bay Scallop Brochettes with Soy & Red Wine Vinegar
Bay Scallops with Thyme & Lemon Butter
Baked Oysters with Fennel & Curry

Starters
Salad
Acorn Squash Custards, Grilled Shiitakes and Onions, Mushroom Vinaigrette
Smoked Salmon Rolls with Salmon “Caviar”
Grilled Shiitake and Onion Salad, Balsamic and Basil Oil
House-cured Gravlax Carpaccio and Citrus Salad
 Warm mushroom salad
Pink Grapefruit, Avocado and Watercress Salad

Entrees

Beef
Garlic & Herb Crusted Rib Roast with sage au jus and horseradish sauce

Beef Tenderloin with Bernaise

Pork Roast with sausage, fruit and nut stuffing

Rosemary and garlic roasted butterflied Colorado leg of lamb

Pork
Brined & Grilled Double Cut Niman Ranch Pork Chops
Grilled Porcini Rubbed Niman Ranch Pork Tenderloin with Jerusalem Artichokes & Haricotverts.Sweet-Vermouth Vinaigrette
Guinness & Cider Braised Niman Ranch Pork Shoulder & Cabbage

Lamb
Grilled Lamb Chops with Carrot Top Pesto & Cumin Scented Yogurt

Seafood
Salmon on a Bed of Creamy Cabbage