Shrimp and White Fish Ceviche | cilantro, onions and corn chips

Steamed Mussels | White wine garlic broth, fresh herbs, and crostini’s

Pork Belly | flash fried, honey glaze, tart apple slaw

Hummus Trio | Cilantro Lime, Roasted Red Pepper, and Garlic with assorted vegetables and naan

Dip Duo | Spinach and Jalapeño Artichoke with assorted vegetables and naan

Pico de Gallo with Homemade Tortilla Chips | choice of traditional, spicy, mango, pineapple

Homemade Guacamole and tortilla chips

Crab Cakes

Crab Stuffed Mushrooms

White Chorizo Queso and homemade tortilla chips

Crudités Display

Charcuterie Board

Greek Chop Salad | Pepperoncini, provolone, onion, and romaine with a Red Wine Vinaigrette

Root Vegetable Salad | Beets, carrots, onion, and mesclun with a Honey Mustard Vinaigrette or Apple Cider Vinaigrette

Classic Caesar Salad | Romaine, parmesan, and croutons with a homemade Caesar Dressing

Baked Potato Soup | Earthy potatoes, bacon, chive and cheddar cheese

Colorado Bison Chili (Ballos de Fuego)

Classic Chicken Noodle | Roasted chicken, carrots, celery, onion and egg noodles

Rustic Minestrone | Medley of vegetables, cannellini, kidney beans, and ditalini pasta

Homemade Pappardelle Pasta | Paired with a choice of Parmesan Cheese sauce with chicken or a Bolognese sauce with beef

Lobster Mac n Cheese | Substitute lobster with bacon (got a group of younglings ask about our mac n cheese bar)

Eggplant Lasagna | Layers of pasta, eggplant, and assorted vegetables with a red sauce (try it with beef or elk)

Roasted pear, espresso mascarpone cream, dark chocolate sauce

Chocolate Lava Cakes (try them S’mores style)

Sopapillas and vanilla ice cream

Fish | Salmon, Tilapia and Halibut

Chicken | Oven Roasted Breast or Cornish Game Hen (seasonal)

Red Meat | Tenderloin, Ribeye and Hanger

Pork | Loin, Chop and Porchetta

Mashed Potatoes | Blue Cheese, Horseradish, White Cheddar and Roasted Poblanos

Risotto | Pesto, Wild Mushroom, Classic Parmesan

Quinoa Cakes | Spicy, Asian Zing, Classic

Roasted Potatoes | Rosemary Herb and Sweet Potatoes

Rice | Wheat, Wild and Spanish

Honey Glazed Carrots

Brussel Sprouts with Bacon

Steamed Garlic Bok Choy

Oven Roasted Broccoli (try with cheese sauce)

Vegetable Medley with Onions, Peppers, Zucchini and Squash

Lemon Garlic Green Beans

Garlic Parmesan Asparagus

Sautéed Portobello Mushrooms

Fresh Fruit Platter | An arrangement of seasonally available fresh fruits served with honey walnut yogurt sauce.

Crudités Platter | A variety of fresh, crisp vegetables served with buttermilk ranch dressing.

Charcuterie Board  |  A fine selection of smooth, semi-soft, and firm cheeses paired up with cured sliced meats, olives, and grapes.

Smoked Salmon Platter | Side of smoked salmon with shaved red onion, capers, lemon slices, and herb and garlic Boursin cheese. Served with sliced French bread and crackers.

Guacamole and Salsa Starter | Freshly prepared chunky guacamole, red and green salsas served with corn tortilla chips.

French onion dip |  Creamy onion dip served red with crispy kettle-cooked potato chips.

Classic Chicken Dumpling | Classic chicken broth with carrot, celery, onion and delicious chef prepared dumplings. Served with oyster crackers.

Clam Chowder | Traditional New England favorite prepared fresh and served with oyster crackers and French bread.

Thai Yum Soup | Coconut milk and vegetable stock broth with traditional Thai seasonings, shrimp, and shiitake mushrooms. Served with wonton crisps and green onions.

Chicken Tortilla Soup | Southwestern seasoned broth with black beans, vegetables, and sliced grilled chicken. Served with tortilla chips, cheese, and fresh cilantro.

Garden Salad | Fresh mixed spring greens with fresh vegetables, cheddar cheese, and chef-prepared croutons. Served with buttermilk ranch or balsamic vinaigrette.

Classic Caesar | Crisp romaine lettuce, shaved parmesan cheese with chef-prepared croutons, and tossed in homemade Caesar dressing.

Scared Ahi Salad | Mixed spring greens with tomato, cucumber, onion, and lightly seared ahi tuna. Served with a sweet ginger citrus vinaigrette and wonton crisps.

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Yellow Curry Chicken Salad | White meat chicken with red grapes, green onions, and celery in a sweet coconut milk yellow curry sauce. Served with crisp leaf lettuce and French bread.

Tuna Salad | Solid white albacore tuna with dried cranberries, celery, and onions. Served with fresh leaf lettuce and French bread.

 

Whole Grain Potato Salad | Tender red potato, celery, and onion tossed in a whole grain mustard sauce.

Cucumber Salad | Sliced fresh cucumber, red onion, and mini mozzarella balls in a red vine vinaigrette dressing.

Grill-Roasted Vegetable Pita | Grilled squash, zucchini, red onions, bell peppers layered with crisp lettuce, ripe avocado and tomato, and Boursin cream cheese spread. Served on warm pita bread.

Turkey Bacon Club | Oven-roasted sliced turkey, applewood smoked bacon, and baby Swiss cheese stacked high with lettuce, tomato, ripe avocado, and garlic aioli spread between whole grain wheat bread.

Corned Beef Brisket Ruben | Classic Ruben with choice corned brisket, sliced thin and paired with sauerkraut, swiss cheese and chef-prepared thousand island dressing. Served warm on marble rye bread.

Beef and Horseradish Havarti | Thinly sliced choice roast beef and creamy horseradish havarti cheese with caramelized red onions and whole grain mustard aioli. Served warm on a sliced baguette.

Chicken Caesar Wrap | Marinated roasted chicken breast, crisp romaine lettuce, shaved parmesan cheese, and homemade croutons tossed in Caesar dressing and rolled up in a spinach tortilla.

Roasted Vegetable Rrap | Roasted vegetables, portobello mushroom, lettuce, tomato, and guacamole rolled together with Boursin cheese spread in a sun-dried tomato tortilla.

Colorado Burger | 8 oz hand-packed burger patty, grilled to order and served with lettuce, onion, tomato, and pickle. Choice of classic beef, lean bison, or veggie and choice of cheeses and addition of bacon.

Pulled Pork Sandwich | Slow braised pork shoulder cooked tender and shredded, served on a Kaiser roll with coleslaw, pickle slices, and chef-made sweet and spicy BBQ sauce.

Street Tacos | Choice of marinated carne asada, braised traditional carnitas or chili lime marinated shrimp. Served with cilantro, onion, cotija cheese, red and green salsa avocado, and a choice of corn or flour tortillas.

Macadamia Nut Encrusted Mahi Mahi | Filet of mahi encrusted with macadamia nut served with mango pico de gallo and over pineapple and vegetable fried rice.

Marinated Skirt Steak with Chimichurri Sauce | Tender marinated skirt steak, sliced thin and served with freshly prepared chimichurri sauce, roasted fingerling potatoes, and pita bread.

Shrimp Scampi | Juicy shrimp sautéed in garlic butter sauce, tossed with angel hair pasta. Served with parmesan cheese and garlic toast points.

Sausage Arrabbiata | Italian sausage, onions, garlic, and bell peppers sautéed with spicy red sauce over penne pasta. Served with parmesan cheese and garlic toast points.

Chicken Alfredo | Marinated roasted chicken breast, sliced and tossed with chef-prepared creamy white garlic sauce and fettuccini pasta. Served with parmesan cheese and garlic toast points.

Italian Buffet | Meat or cheese lasagna, spaghetti with meatballs and traditional marinara, and fettuccine alfredo with grilled chicken or shrimp. Served with garlic toast and garden salad.

Mediterranean Buffet | Fresh herb and garlic roasted whole chicken, balsamic marinated flank steak with onion and tomato, chef prepared hummus and baba ghanouj. Served with white rice, pita bread, assorted olives and grape leaves.

Southwestern Buffet | Seasoned chicken and steak fajitas with peppers and onions, ground bison tacos, and chili-lime grilled shrimp skewers. Served with corn and flour tortillas, seasoned rice, black beans, assorted salsas, lettuce, cheese, and sour cream.

Backyard BBQ Buffet | Grilled hamburgers, hot dogs, and sausages with cheeses and breads. Served with baked beans, whole grain mustard potato salad, coleslaw, fruit salad, potato chips, and condiments