HORS D’OEUVRES
Chilled Hors D’oeuvres
Mini Maine Lobster Roll
$9
Mini Crab Louis in Butter Lettuce Cup with Avocado and Radish
$8
Togarashi Seared Ahi Tuna, Seaweed Salad, Crispy Wonton, and Wasabi Cream
$8
Jumbo Prawn Cocktail “Shooter” with Salted Rim and Cucumber Dill Gazpacho
$7
Smoked Salmon and Cucumber Canapes with Lemon Dill Crème Fraîche
$6
Aged Manchego Wrapped in Jamon Serrano
$6
Curried Chicken Salad on Toasted Pumpernickel Crostini
$5
Crostini of Seared Beef Tender Topped with Roquefort Bleu Cheese
$5
Caprese Skewer with Tomato, Basil, Fresh Mozzarella, and Aged Balsamic
$4
Tomato, Mozzarella, and Basil Bruschetta on Grilled Baguette
$4
Roasted Red Pepper Hummus and Crudite Shooters
$4
Minimum of two dozen pieces ordered for Hors D’oeuvres. Pricing is per piece.
RECEPTIONS
Hot Hors D’oeuvres
Baby New Zealand Lamb Lollipops and Mint Pesto
$8
Maryland Crab Cakes and Smoked Red Pepper Aioli
$7
Korean Pork Bao Bun and Asian Slaw
$7
Coconut Shrimp and Ginger Shoyu Sauce
$7
Mini Beef Wellington and Horseradish Aioli
$7
HORS D’OEUVRES (CONTINUED)
Edamame and Corn Quesadilla
$6
“Gyro” Style Lamb Meatball and Meyer Lemon Tzatziki
$6
Vegetarian Potato Samosa and Cilantro Mint Yogurt
$5
Curried Beef Samosa and Pear Ginger Chutney
$5
Mini Cubano Sandwich
$5
Asparagus and Mushroom Arancini and Roasted Garlic Aioli
$4
Spinach and Feta Spanakopita and Tzatziki Dipping Sauce
$4
Chicken with Lemongrass Dumpling and Scallion-Infused Sesame Oil
$4
Minimum of two dozen pieces ordered for Hors D’oeuvres. Pricing is per piece.
RECEPTIONS
Market Fruit Display
Chef’s selection of seasonal fruit and berries, and vanilla bean yogurt dip
$13 per person
Casablanca Display
Baba Ganoush, Tabbouleh, roasted red pepper hummus, fire roasted red peppers, marinated olives, stuffed grape leaves, and assorted flat breads and pita chips
$16 per person
Chips and Dips
Tortilla chips, pita chips, potato chips, salsa fresca, housemade guacamole, roasted red pepper hummus, and French onion dip
$15 per person
Garden Vegetable Display
Fresh and blanched asparagus, broccoli, cucumber, celery, carrots, cauliflower, boutique cherry tomatoes, buttermilk ranch dressing, and hummus
$12 per person
Japanese Sushi Display
Assorted Sashimi, Nigiri, Maki, and specialty rolls, pickled ginger, soy sauce, and wasabi
$32 per person (five pieces per person)
Tuscan Harvest Display
A selection of marinated and grilled artichokes, zucchini, eggplant, red peppers, asparagus, yellow squash, and an assortment of pickled peppers and cornichon, basil pesto, olive oil, and aged balsamic vinegar served with housemade focaccia
$16 per person
Raw Bar
Seasonal oysters, chilled crab claws, cocktail shrimp, mignonette, remoulade, cocktail sauce, lemons, and tabasco
$30 per person (five pieces per person)
S’mores, S’mores, and S’mores!
Build-your-own s’mores, marshmallows, graham crackers, Hershey chocolate bars, peanut butter, toasted coconut, pecans, and caramel sauce
$18 per person
Artisan Cheese Board
A selection of hard and soft ripened boutique Colorado, Vermont, and California cheese, along with assortments of Italian, French, and Spanish cheese, served with dried fruits, membrillo, assortment flatbreads, crackers, and baguettes
$16 per person
Charcuterie Display
A beautiful selection of Italian prosciutto, Spanish dried chorizo, capicola, salami, and truffle pâté served with olives, mustards, and assorted crackers and breads
$18 per person
Charcuterie & Artisan Cheese Display
A savory selection of Italian prosciutto, Spanish dried chorizo, capicola, salami, and hard and soft ripened boutique Colorado, Vermont, and California cheese, along with assortments of Italian, French, and Spanish cheese, and assorted flatbreads and crackers
$22 per person
To be purchased only as an addition to a buffet, plated lunch or dinner, or three chef action stations.
RECEPTIONS
Slow-Roasted Prime Rib of Beef
Horseradish cream, au jus, mustard, and assorted dinner rolls
$525 each (serves 40)
Marinated Angus Tenderloin of Beef
Forest mushroom demi-glace, horseradish cream, and assorted dinner rolls
$425 each (serves 25)
Brined Herb-Scented Turkey Breast
Cranberry orange chutney, sage turkey gravy, herb aioli, and Hawaiian rolls
$325 each (serves 25)
Semi-Cured Roasted
Skuna Bay Salmon
Lemon dill yogurt, tomato, and caper and olive ragout
$300 each (serves 25)
Steamship of Angus Beef
CARVING STATIONS
Bone-in Cured Southern Ham
Whole grain mustard, cinnamon pineapple chutney, and Hawaiian rolls
$375 each (serves 40)
Colorado Leg of Lamb
Creamy horseradish, au jus, stone ground mustard, garlic aioli, and assorted dinner rolls
$1,000 each (serves 100)
Juniper-infused demi-glace, olive tapenade, and mint infused aioli
$325 each (serves 25)
RECEPTIONS
Peruvian Style Ceviche Station*
Seabass, prawns, Ahi tuna, bay scallops, classic ceviche sauce, and Nikkei style ceviche sauce made to order
$35 per person
Salad Bar (Pick Three)
Baby romaine lettuce, creamy lemonanchovy vinaigrette, housemade croutons, and shaved asiago cheese
Mixed garden green salad, English cucumbers, heirloom tomatoes, radish, and Meyer lemon vinaigrette
Caprese with buffalo mozzarella, tomatoes, balsamic, and extra virgin olive oil
Wild arugula with walnuts, dried cranberries, haystack goat cheese, and creamy balsamic vinaigrette
Iceberg wedge with Applewood smoked bacon, tomato, scallion, and bleu cheese dressing
$18 per person
ACTION STATIONS
Pasta Station*
Penne pasta, linguine, Italian sausage, roasted chicken, shrimp with selection of black olives, artichokes, mushrooms, peppers, onion, spinach served with parmesan cream sauce, marinara, and pesto
$28 per person
Shrimp Primavera Station*
Sautéed garlic shrimp, white wine, butter, and parsley, served over yellow squash and zucchini noodles, and housemade Foccacia
$24 per person
Street Taco Station*
Shredded pork carnitas, barbacoa of beef, cilantro lime-marinated chicken, cotija, housemade salsa fresca and salsa verde, guacamole, lime crema, pickled red onions, lime, and fresh griddle corn tortillas
$25 per person
Frito Pie Station*
Chef-inspired Texas beef chili, New Mexico pork green chile, and New Mexico vegetarian red chile with beans. Toppings to include shredded cheddar cheese, sour cream, diced red onion, shredded lettuce, and diced vine ripened tomatoes
$18 per person
For clients hosting a reception, exclusively without meal service, a minimum of three stations is required. Action stations are prepared for a minimum of 20 guests, stations of less than 20 people will be charged a $125 fee. Station pricing is based on a period of 90 minutes of service. To add a chef attendant to the station, an additional $150 service fee applies.
CHEF ATTENDED ACTION STATIONS
“Ball Park” Station*
Nathan’s all-beef mini hot dogs, beef sliders, warm Velveeta cheese, served with relish, diced red onion, shredded lettuce, tomato slices, mustard, mayonnaise, diced bacon, and chopped hatch green chile with kettle chips on the side $22 per person
Texas BBQ Station*
Tender smoked brisket, pork shoulder, and hot link sausage, served with assorted BBQ sauces, coleslaw, and pickled jalapeño cornbread and rolls
$30 per person
Sweet Tooth*
Build-your-own ice cream sundae
Vanilla bean, chocolate, and strawberry ice cream, hot fudge, strawberry sauce, caramel sauce, chocolate chips, chopped nuts, crushed Oreos, fresh berries, M&M’s, Reese’s pieces, brownie bits, whipped cream, and maraschino cherries
$18 per person
For clients hosting a reception, exclusively without meal service, a minimum of three stations is required. Action stations are prepared for a minimum of 20 guests, stations of less than 20 people will be charged a $125 fee. Station pricing is based on a period of 90 minutes of service. To add a chef attendant to the station, an additional $150 service fee applies.