Plated Menus, Themed Parties and Custom Menus
Custom Menu
(Personal chef) , Idea number one
$45 per person
+ waiter/chef’s charge ($20 per employee per hour, three hours minimum)
Almond Crusted Jumbo Sea Scallops
Lemon Beurre Blanc
* * * * *
Pumpkin and Glendevey Cheese Soup
* * * * *
Green Peppercorn Crusted Beef Sirloin
Red Wine Reduction
Roasted Garlic Mashed Potatoes
Carrot Julienne
* * * * *
Cabernet Poached Pear
Stuffed With Vanilla Ice Cream
Custom menu
(Buffet), Idea number two
$38 per person
(set up included), minimum 20 people
Belgian Endive and Watercress Salad
Whole Grain Mustard Dressing
* * * * *
Colorado Grown Fingerling and Purple Potatoes Salad
with Roasted Poblano Peppers and Fat Tire Vinaigrette (vegetarian)
* * * * *
Braised Savoy Cabbage Pocket
Filled with Windsor Dairy Colona Cheese and Red Cabbage (vegetarian)
* * * * *
Northern Colorado Poultry Chicken Ballotine
Stuffed with, Toasted Inca Red Quinoa, New Belgium Tripple Sauce
* * * * *
Poached Apple, Stuffed with Haystack Fresh Goat Cheese and Raisins
Personal Chef Menu
Idea number three
$56 per person (hors d’oeuvres included)
+ waiter/chef’s charge ($20 per employee per hour, three hours minimum)
Hors d’oeuvres
Pissaladiere
Caramelized Onions and Haystack Goat Cheese Tartlets
Spomer Ranch Bison Chorizo Wrapped in Puff Pastry
Smoked Chipotle and Tomato Cream
Pistachio Crusted Chicken Skewers, Coconut Cream
Menu
Belgian Endive and Watercress Salad
Dijon Mustard Dressing
Caramelized Bay Scallops and Pecans
Glendevey Cheese and Spinach Stuffed Pork Tenderloin
Sun Dried Tomatoes and Italian Parsley Coulis
Hazel Dell Mushroom Duxelle, Roasted Salsifis
Aumônière Flambée
Crepe Purses filled with Orange Sorbet and Flambéed with Grand Marnier