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!
Summer 2021
GF- gluten free upon request
VEG- Vegetarian, V- Vegan avail.
PESC- Pescatarian
Starters
Chef’s favorite meats, cheese, and seasonal fruit and crackers GF
Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF
Coconut shrimp, homemade sweet chili sauce DF
Lobster bruschetta with herbed creme fraiche and caramelized leeks PESC
Ranch style deviled eggs GF
Hummus duo of red bell pepper chutney and roasted garlic eggplant with crudites DF Contains peanuts
Soup/Salad
Summer salad with apricot, pecan, blackberries, and greens in a peach ginger vinaigrette GF, VEG, V
Arugula, goat cheese, garden croutons, sun dried tomato vinaigrette VEG
Grilled romaine, roast asparagus and almond, with balsamic shallot caesar and asiago cheese GF, VEG
White bean and ham chowder
Spicy mango gazpacho V, VEG
Mains:
Veggie
Cauliflower piccata with sauteed cherry tomato, spinach, and cappellini VEG, V
Beer battered tofu tacos, jalapeno cream, tomatillo salsa, ranchero coleslaw VEG
Vegan southwest cauliflower, quinoa, and avocado bowl V, VEG
Pesc
Garam masala blackened trout with cilantro chutney, tomato rice, cauliflower GF
Salmon with sour cream and caper boursin baked in filo, charred asparagus, purple potato, red pepper beurre blanc
Scallops, corn and red pepper risotto, spinach, brown butter vinaigrette GF
Carne
Tenderloin, asparagus, mashed potato, caramelized onion and garlic sauce GF
Marinated grilled flank steak and shrimp, alfredo linguini, sauteed greens
Bison sirloin with broccoli rabe, johnny cakes, juniper demi GF upon request
Lamb loin chops, yellow curried lentils, onion fritters, cool mint raita and yogurt sauce
Pork and poultry
Grilled chicken, herbed risotto, arugula and roasted corn salad GF
Pineapple battered pork tacos, black beans, fried plantains, mojito sauce DF
Duck breast, peach mustard bbq sauce, brussels sprouts, cornbread dressing
Dessert
S’mores molten lava cake*
Orange cardamom creme brulee, candied pistachio GF
Champagne crepes, vanilla mascarpone creme, fresh strawberry sauce
Seasonal fruit crumble GF,DF upon request*
*served with icecream
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
1-2 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)
