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.
Summer 2020
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
Toasted avocado wedges with baja sauce Veg, V, GF
Lobster bruschetta with herbed creme fraiche and caramelized leeks PESC
Hummus duo of tarragon roasted carrot and smoky tahini with crudites V, VEG, GF
Soup/Salad
Summer salad with apricot, almond, blackberries, and greens in a peach ginger vinaigrette GF, VEG, V
Duck breast, mango, pickled onion, and jicama, and honey chili lime vinaigrette GF
Grilled romaine, bacon, pickled tomatoes, caramelized onion ranch GF
Garden herb zucchini soup with lemon butter croutons V, VEG
Spicy grilled corn gazpacho with charred anaheim pico de gallo V, VEG, GF
Halibut stew with thyme, tomato, white wine, shallots PESC, GF
Mains:
Veggie
Cauliflower piccata with sauteed cherry tomato, spinach, and cappellini VEG, V
Fried tofu in a green chili crust, queso fresco masa cake with jicama slaw and sweet chipotle lime drizzle VEG,
Pesc
Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC
Salmon over sour cream and onion biscuits, marinated asparagus and lemon dill hollandaise sauce PESC
Scallops in thai chili sauce, pineapple stir-fried quinoa, sauteed bok choy GF, DF, PESC
Carne
Tenderloin, asparagus, mashed potato, caramelized onion and garlic sauce GF
Coffee rubbed lamb, rosemary sweet potato kugel, and oven roasted fennel GF
Bison sirloin with cowboy butter, sun dried tomato gnocchi, leafy greens with bleu cheese crumbles
Pork and poultry
Grilled chicken, herbed risotto, arugula and roasted corn salad GF
Green chili chorizo stuffed chicken with lime crema, hominy cotija cornbread, and cilantro papaya salsa GF
Pork ribs with chipotle bbq sauce, poblano potato salad, street corn elotes GF
Dessert
S’mores molten lava cake*
Banana cream pie with a vanilla cookie crust
Berries and whipped cream topped with streusel
Cafe Cubano creme brulee GF
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)
