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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! Please pick for the whole group (same entrée, etc), since we cook everything from scratch on site : ) Can’t decide? “Order a Duo Plate!” : )

 

Summer 2022

 

GF- gluten free upon request

VEG- Vegetarian, V- Vegan avail.

PESC- Pescatarian, DF- Dairy Free

 

Starters

Chef’s favorite meats, cheese, and seasonal fruit and crackers GF

Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF

Lobster bruschetta with herbed creme fraiche and caramelized leeks PESC, GF upon req

Coconut shrimp, homemade sweet chili sauce DF

Beer battered asparagus with spicy thai aioli VEG

Greek onion fritters with tzatziki sauce VEG

 

 

  • Past menu hummus duos available as well

 

Soup/Salad

 

Summer salad with apricot, pecan, blackberries, and greens in a peach ginger vinaigrette GF, VEG, V

Duck breast, mango, pickled onion, and jicama, and honey chili lime vinaigrette GF

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

 

 

Apple, carrot, sweet potato puree  V, VEG, GF

Chilled watermelon gazpacho with cilantro and cotija cheese VEG, GF, V

Chipotle chicken and corn chowder GF

 

 

Mains:

Veggie

 

Veggie protein add-ons for mains: Cauliflower steak (GF), quinoa cake (GF), beer battered eggplant, Pan toasted tofu

 

Pesc

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

Halibut with yellow romesco, eggplant latkes, tomato artichoke basil salad GF,DF

Scallops, corn and red pepper risotto, spinach, brown butter vinaigrette GF

 

 

Carne

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

T-bone lamb chops, parsnip latkes, arugula and shaved onion salad, horseradish dill cream

Ribeye with lobster etouffee cream sauce,  red potato puree and grilled green onion DF

 

Pork and poultry

Grilled chicken, herbed risotto, arugula and roasted corn salad GF

Braised chicken legs with cinnamon and apricot, cous cous, greens with toasted almond vinaigrette DF

Pork ribs with chipotle bbq sauce,  lime crema, hominy cotija cornbread, and cilantro papaya salsa GF

 

Dessert

S’mores molten lava cake*

Vanilla crepes, brandy peaches, nutmeg creme anglaise

Cafe Cubano creme brulee GF

Spiced berry crumble* -Vegan/GF/DF upon request

Breckenridge Bourbon spiked hot cocoa with toasted marshmallows GF 

 

*served with icecream

 

Kiddo Menu

Spaghetti with meat sauce

Hand made pizzas

Chicken tenders and mac and cheese

  • We can also simplify an adult meal to make it more kid friendly

 

Standard Menu disclaimer : ) – Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. (Especially if you have pre existing medical conditions).

 

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

1 Dessert

13 – 19 people – Buffet

–  Combination of plated salads/desserts and buffet style mains

2 Appetizers

Soup or Salad

1- 2 Entrees with 3 sides maximum (and vegetarian protein when requested)

1 dessert

15 + Buffet

– buffet style with plated desserts

2 appetizers

Soup or Salad

2 Meats with accommodating sauce (and vegetarian protein when requested)

3 Sides

1 dessert (or 2 desserts if only 2 apps)