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 homemade milk syrup
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
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)
