Welcome to our inspiration page for creating your custom menu. See our guests favorite selections from previous events.
Appetizers & Salads
Duck Confit Soup
Green Onion & Herb Focaccia
Spinach & Poached Pear
Red Wine Poached Pear / Candied Nuts / Vanilla Vinaigrette
Crab Cake
Spicy Tomato Gazpacho / Citrus Slaw / Roasted Garlic Aioli
Smoked Bison Sausages
Whole Grain Mustard / Caramelized Onions
Maine Lobster Bisque
Chive & Crème Fraiche
Butter Lettuce Salad
Roast Beet / Cucumber / Tomato Carrots / Dijon Vinaigrette
Ahi Tuna Tartare / Poke*
Sesame / Jalapeno / Mandarin / Cilantro
Boar Carnitas Bao Buns
Citrus Slaw / Pickled Onions Fresno Pepper Harissa
Bison Chili
Sharp Cheddar & Sour Cream
Goat Cheese & Fig Salad
Pickled Onions / Tender Greens Red Wine Vinaigrette
Beef Carpaccio*
Seared & Thinly Sliced Beef Filet / Arugula / Truffle Aioli / Balsamic
Bacon Wrapped Scallop
Pineapple / Mint Green Curry Sriracha Aioli
Entrees
entrees
Colorado Rack of Lamb
Rosemary Garlic Mustard Crust Blueberry Demi-Glace
Chicken Marsala
Thinly Sliced Chicken Breast Seared & Served with Marsala Cream & Linguine
Yakisoba
Seared Tuna, Chicken, or Pork Served with Soba Noodles, Veggies & Ginger Teriyaki
Pumpkin Ravioli
Sage Candied Hazelnuts, Whipped Citrus Ricotta, Cognac Cream Sauce
Rocky Mountain Trout
Roasted Butternut Squash Tarragon Brown Butter
Seared Elk Chop
Rocky Mountain Elk Served with Smoked Rosemary Demi-Glace & Sweet Potato Puree
Lemon Thyme Chicken
Slow Braised in White Wine, Garlic, Lemon, & Herbs served with Wild Rice Pilaf
Bison Lasagna
Hearty Lasagna with 4 cheeses can be cooked Gluten Free
Chilean Seabass
Garlic Cauliflower Puree Lemon Olive Oil Sauce
Kurobuta Pork Chop
Apple Brined Bone-in Pork Chop served with a Mustard Pan Jus & Garlic Lemon Spinach
Coq au Vin
Cooked slow in Red Wine Broth with Hearty Vegetables Served with Wild Rice Pilaf
Gnocchi al Funghi al Forno
Tender Potato Gnocchi Served with Sauteed Wild Mushrooms in a Creamy Sauce
Desserts
Desserts
D’anjou Pear Tart
Peach Glazed Pear Baked on a Flaky Puff Pastry Crust served with Vanilla Ice Cream
S’mores Skillet Fondue
Chocolate Fondue Baked in a Graham Cracker Crust with toasted Marshmallows on top. Served with Fruit & Pound Cake to Dip
White Chocolate Croissant Bread Pudding
Served with Sea Salt Caramel & Vanilla Ice Cream
Sticky Cinnamon Rolls
Warm Brioche Cinnamon Rolls
Apfelstrudel
Tart Apples Baked in a Thin flaky Crust served with Artisan Ice Cream or Chantilly Cream
Strawberry Parfait
Buttermilk Shortcake, Chantilly Cream, Grand Mariner Punch
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.