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Menus

Feel free to choose from older menus , and as always, special requests are welcome 🙂 . Most dishes can be modified for allergies/dietary restrictions. Not sure where to start? There is an ordering guide at the bottom of this page, and I am happy to help with suggestions too!

 

I have partnered up with Carboy Winery in Breckenridge and am excited to offer local wine pairings to the menu! Please let me know if you are interested. A full wine tasting experience is available as well. 

 

Winter 2019/20

 

GF- gluten free upon request

VEG- Vegetarian, V- Vegan avail.

PESC- Pescatarian

 

Apps

Chef’s favorite meats, cheese, and seasonal fruit and crackers GF

Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF

Hummus duo of charred jalapeno and mole with crudites GF, DF, VEG

Bison meatballs in blackberry marinara sauce and dipping bread DF

Duck toast, spicy chili soy, shredded cabbage DF

 

Soup/salad

Winter house salad with roasted parsnip, shaved beets, asiago cheese, and burnt mandarin and rosemary vinaigrette GF, VEG

Romaine caesar with creamy herbed anchovy pecorino dressing GF

Chopped salad with tomato, cucumber, bacon bits and buttermilk ranch GF

 

Butternut squash soup, hint of warm spice, and housemade creme fraiche GF, VEG

Southwestern pork, green chili, and charred tomato chili with avocado cream GF

Crab cake in a Thai coconut bisque DF

 

Veggie

Fennel couscous filled tomatoes with herb hummus and tossed arugula GF, DF, V , VEG

Albondigas in chili tomato sauce, handmade tortillas, oregano cream drizzle VEG

Portuguese style Piri Piri seared tofu, black bean puree, jicama carrot crunchy salad V, VEG, GF

 

Pesc 

Pan sauteed halibut, shallot and sweet potato rosti, roasted fennel, cayenne butter

Salmon and sour cream and caper boursin baked in filo, charred asparagus, purple potato, red pepper beurre blanc 

Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC

Rich thermidor style lobster gnocchi, lemon zested spinach PESC

 

Carne

Beef tenderloin, charred asparagus, mashed potato, rosemary funnel cake, caramelized onion and garlic sauce 

Garlic and herb crusted lamb, white halal sauce, roasted cauliflower, spiced bulgur

Balsamic whiskey NY strip, garlic parsley shrimp , crispy roasted carrot and turnip GF

Pork chop with mushroom sherry sauce, asparagus saute with prosciutto and pine nuts, stacked russets GF

 

Poultry

Chicken in tomato rojo sauce, green chili masa cornbread stuffing, lime fried pickles 

Herb roasted chicken, pumpkin risotto with goat cheese & dried cranberries GF

Wild grain rice stuffed cornish game hens with blueberry demi, parmesan polenta, brussels sprouts GF

 

Dessert

S’mores molten lava cake*  VEG

Poached pear clafoutis* VEG

House-made eggnog creme brulee VEG

Spiced berry crumble VEG*

Mexican chocolate avocado mousse V, GF, DF

 

*served with icecream

 

Hungry for more 🙂 ? Here is a link to all of my previous seasonal menus.

Helpful Menu Guidelines:

Up to 8 people:

– All dishes plated

1-2 Appetizers

Soup or salad

Entree + any vegetarian option as needed

Dessert

8-12 people

– All dishes plated

2-3 Appetizers

Soup or Salad

Entree + any vegetarian option as needed

Dessert

13 – 19 people

–  Combination of plated salads/desserts and buffet style mains

2-3 Appetizers

Soup or Salad

1- 2 Entrees (and vegetarian protein when requested)

1 dessert (or 2 desserts with 2 appetizers instead of 3)

20 +

– buffet style with plated desserts

2-3 appetizers

Soup or Salad

2 Meats with accommodating sauce (and vegetarian protein when requested)

3 Sides

1 dessert (or 2 desserts with 2 appetizers instead of 3)