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)
