Image

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 20/21 <3 All Time Favorites

 

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

Bison meatballs in blackberry marinara sauce and dipping bread DF

Hummus duo of tarragon roasted carrot and chipotle lime with crudites V, VEG, GF

Homestyle Bacon Deviled eggs GF

Beer battered asparagus with spicy thai aioli VEG

 

Soup/Salad

House BLT wedge with applewood smoked bacon, buttered crouton, and fresh lemon ranch GF

Winter house salad with roasted parsnip, shaved beets, asiago

Romaine caesar with creamy herbed anchovy pecorino dressing GF

Warm pear, Gorgonzola, and dried cranberry with arugula and caramelized onion vinaigrette VEG, GF

 

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

Chipotle chicken and corn chowder GF

Roasted broccoli cheddar soup, VEG

 

Mains:

Veggie

Roasted cauliflower and penne a la vodka, garlic charred romaine “toast points”

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

Pelau (trinidad) stuffed red peppers and quinoa salad GF,DF

 

Pesc

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

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

Scallops in thai chili sauce, pineapple stir-fried quinoa, sauteed bok choy GF, DF, PESC

Pecan crusted halibut with grapefruit beurre blanc, haricot verts, pearl cous cous

 

Carne

Tenderloin, asparagus, mashed potato, caramelized onion and garlic sauce GF

Cast iron seared lamb chops, quinoa and feta filled filo pockets, lemon caper tzatziki

Bison with blueberry compote, savory leek bread pudding, and sauteed bitter greens

Grilled NY Strip with housemade steak sauce, brussels sprouts, lobster mac and cheese

 

Pork and poultry

Squash stuffed chicken breast with bacon parsley spaetzle, haricot verts, walnut bechamel

Cast iron seared chicken, haricot verts, pumpkin risotto with goat cheese &

dried cranberries GF

Pork Chop with bacon braised country greens and twice-roasted sweet potatoes with hot honey GF

 

Dessert

S’mores molten lava cake*

Earl grey french toast with salted butter and chantilly creme

Bourbon spiked hot cocoa with toasted marshmallows GF

Cafe Cubano creme brulee GF

Spiced berry crumble -Vegan upon request

 

*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)