SPRING & SUMMER PRIVATE CATERING 2019

APPETIZERS {SMALL PLATES & TAPAS}

Raspberry, Cherry, and Goat Cheese Crostini with Balsamic Drizzle and Mint 

Prosciutto and Goat Cheese Wrapped Asparagus with Balsamic Reduction Drizzle

Crab Cakes with Lemon Caper Aioli 

Crostini with Colorado Peaches, Aged Cheddar, Caramelized Onion Fig Jam and Balsamic Reduction

Watermelon Wedges with Mint and Feta Crumbles

Farm Stand Charcuterie Platter, with Cured Meats, Cheeses, Fruit, Vegetables, Nuts, Crackers and Crostini

Sweet Pea, Mint and Radish Crostini

Beef Sliders with Cheese, Lettuce, Tomato with an Avocado Mayo

Cucumber Slices with Smoked Salmon, Lemon Dill Cream Cheese

Spring Crudité Platter with Green Goddess Dip or Red Beet Hummus

Stuffed Mushrooms, Sausage, Spinach and Cheese or Vegan Spinach, Walnut and Tomato

Chili and Garlic Shrimp Skewers with Spicy Dipping Sauce

Zucchini and Corn Fritters with a Spicy Herb Crema

Bacon Wrapped Dates with Balsamic Reduction Drizzle

Brie or Goat Cheese with Hot Pepper Jelly on Grilled Crostini or Gluten Free Crackers

MIni Corn Tacos with Shrimp with Green Cabbage Slaw with Avocado, Tomatillo and Serrano Pepper Crema 

Cantaloupe, Prosciutto, Basil and Mozzarella Skewers with Balsamic Reduction   

SALADS

Herb Mixed Green Salad with Lemon Vinaigrette

Heirloom Tomato Salad with Cucumber, Pickled Shallots, Gorgonzola and Mixed Greens served with a Balsamic Vinaigrette

Peach, Blueberry and Prosciutto Salad with Baby Spinach, Blue Cheese, Marcona Almonds and Honey Champagne Vinaigrette 

Roasted Golden Beets Salad with Shaved Fennel, Maple Toasted Quinoa and Mixed Greens Salad and an Apple Cider Vinegar Vinaigrette

Strawberry, Fennel, Goat Cheese, Arugula Salad with Toasted Almonds and Creamy Balsamic Dressing

Mixed Greens Salad with Shaved Carrots, Cucumbers, Radishes, Red Peppers, Sugar Snap Peas with a Miso Sesame Ginger Vinaigrette

Butter Lettuce, Peaches, Toasted Almonds, Pickled Red Onion and Goat Cheese Salad with Honey Champagne Vinaigrette

Grilled Summer Salad, with Tomatoes, Avocado, Grilled Corn, Zucchini and Peppers with a Spicy Avocado Tomatillo Dressing

SOUPS
Creamy Grilled Corn and Roasted Poblano Pepper Chowder  

Coconut Cream of Tomato Soup

Cucumber, Watermelon and Mint Gazpacho

Green Pea and Mint Soup with Microgreens and Mint Oil Garnish

New England Clam Chowder

PROTEINS {MEAT & SEAFOOD}

Grilled Flank or Skirt Steak with Spicy Red Pepper Sauce

Sous Vide Red Wine Braised Short Ribs with Mire Poix and Tomato Ragu 

Rosemary and Garlic Crusted Beef Tenderloin with Red Wine Pan Sauce

Balsamic Beef Tenderloin served with a Wild Mushroom, Onion Cream Sauce

Lemon and Herb Seared or Grilled Chicken Breasts with Seared Lemon Wedges

Grilled Chimichurri Chicken Breast, Drumsticks, Wings and or Thighs

Prosciutto and Sage Wrapped Chicken Cutlets 

 Spatchcocked Chicken with Lemon Caper Pan Sauce

Garlic, Mint and Lemon Lamb Chops or Leg of Lamb with Lemon Herb Crème Fraiche

Grilled Pork Tenderloin with Colorado Peaches and Balsamic Reduction Glaze  

Grilled Molasses Pork Tenderloin with Caramelized Onion, Bacon and Fig Compote 

Sous Vide Glazed Sticky Asian BBQ Pork Ribs

Pan Seared Salmon, Sea Bass or Halibut with Fresh Summer Salsa

Salt, Sugar, Lemon Zest, Dill Crusted Baked Salmon

Salmon or Halibut with Strawberries, Basil and Balsamic Reduction

Grilled or Pan Seared Trout with Tomato, Bacon and Corn Salsa

Pan Seared Trout with Shallots, Capers, Lemon Zest in a Brown Butter Sauce

Sausage and Shrimp with Spinach, Garlic and a Lemon Vinaigrette

VEGETABLES

Grilled Vegetables with Chimichurri Sauce

Roasted Asparagus with Lemon Garlic and Olive Oil

Marinated Roasted Portabella Mushrooms with Sautéed Spinach, Pickled Onions and Mozzarella 

Sugar Snap Pea, Pea Shoots, Radishes, Goat Cheese and Mint Salad

Massaged Kale and Shaved Brussel Sprouts with Parmesan and Lemon Mustard Dressing 

Roasted Beets with Honey, Goat Cheese and Pistachios 

Slow Roasted Vine Ripened Tomatoes and Fennel 

Steamed Broccolini with Garlic, Lemon and Kalamata Olives 

Roasted Rainbow Carrots and Fennel tossed Honey, Lemon and Dill

Lemon, Basil and Parmesan Zucchini Ribbon Salad with Basil Oil

STARCHES

Lemon, Thyme and Olive Oil Yukon Gold Potato Salad

Creamy Penne Pasta Salad with Smoked Mozzarella, Roasted Red Peppers and Spinach 

Grilled Summer Vegetable and Herb Salad with Quinoa or Israeli Couscous

Tossed Farro Salad with Roasted Cauliflower, Hazel Dell Mushrooms, Dino Kale Chips, Pickled Onions, Toasted Hazelnuts and Apricots

Baked Macaroni and Cheese 

Hazel Dell Mushroom, Asparagus and Lemon Risotto

Creamy Cauliflower and Parmesan Polenta

Quinoa, Sweet Potato, Kale, Goat Cheese and Pomegranate Salad

DESSERTS

Please inquire with Chef Chelsey as she can assist with preparing a dessert menu based off of your criteria for your event.

 

AUTUMN & WINTER PRIVATE CATERING 2019

APPETIZERS {SMALL PLATES & TAPAS}

Caramelized Onion Apple Fig Jam on Crostini with Cheddar Cheese and Balsamic Reduction Drizzle

Bacon Wrapped Dates with Balsamic Reduction Drizzle  

Chili and Garlic Shrimp Skewers with Spicy Asian Dipping Sauce

Roasted Wild Mushroom, Thyme and Brie Crostini

Italian Meatball Skewers with A Roasted Garlic Tomato Sauce, Fresh Basil and Melted Italian Cheeses

Winter Vegetable Crudite with Herb Buttermilk Dip

Mini Crab Cakes with Lemon Caper Aioli 

Baked Brie topped with Roasted Figs and Crostini

Stuffed Mushrooms with Sausage, Cheese and Spinach or Vegan Spinach, Walnut and Tomato

Caramelized Onion and Bacon Dip with Potato Chips

 Roasted Butternut Squash, Chicken Apple Sausage Skewers with a Cranberry Dipping Sauce

Smoked Salmon with a Lemon Dill Cream Cheese on Cucumber Slices

Caramelized Apple, Onion, Thyme and Blue Cheese Tart

Hot Spinach and Artichoke Dip with Crackers

Charcuterie Board, Cheese, Fruit, Nuts, Pickled Vegetables and Olives, Crackers and Crostini 

Roasted Mushrooms with Walnut Goat Cheese and Red Grapes

SALADS

Herb Mixed Green Salad with Lemon Vinaigrette

Baby Romaine Salad with Slow Roasted Tomatoes, Shaved Parmesan, Fried Shallots, Thin Sliced Crostini and Caesar Dressing 

Baby Kale Salad with Radicchio, Roasted Delicata Squash, Dried Cherries, Pumpkin Seeds and Goat Cheese and Balsamic Vinaigrette

Shaved Fennel, Apple and Golden Beet Salad with Arugula and Lemon Vinaigrette  

Kale and Brussel Sprout Salad with Dates, Pecorino Romano Cheese, Walnuts and Lemon Vinaigrette 

Mixed Green Salad with Shaved Carrots, Beets, Radishes with Quinoa, Feta, Chickpeas and a Orange Vinaigrette 

Arugula, Goat Cheese, Roasted Sweet Potatoes, Pomegranates and Candied Pecans with ACV and Shallot Vinaigrette 

Butter Lettuce, Roasted Grapes, Toasted Pumpkin Seeds and Goat Cheese Salad with Honey Champagne Vinaigrette 

Escarole, Frisee, Apple Salad with Bacon, Toasted Hazelnuts and Blue Cheese Buttermilk Dressing 

SOUPS

Coconut Curry Butternut Squash Soup with Spiced Toasted Pumpkin Seed and Cranberry Garnish

Coconut Cream of Tomato Soup

Pasta Fagoli Soup 

Broccoli Cheddar Soup

Pureed Red Pepper and Fennel Coconut Soup, Optional Mini Lamb Meatballs 

Beef, Elk, Lamb, or Bison Country Stew

PROTEINS {MEAT & SEAFOOD}

Spice Mulled Red Wine and Balsamic Marinated Beef Tenderloin with Reduced Marinade Pan Sauce

Boeuf Bourguignon with Parsley Potatoes 

Pepper and Herb Crusted Beef Sirloin Roast with Horseradish Crème Fraiche

Rosemary and Garlic Beef Tenderloin with Mushroom and Onion Cream Sauce

Brined and Herb Mustard Glazed Seared Pork Tenderloin with Hard Apple Cider Pan Gravy

Mulled Cider Brined Pork Tenderloin with Cranberry Apple Ginger Chutney

Molasses Brined Pork Served with Caramelized Onion and Fig Jam

Lemon and Herb Marinated and Grilled or Seared Chicken Breast with Seared Lemons 

Crispy Skin Chicken Thighs with Poultry Herbs with Hard Apple Cider Pan Gravy

Spatchcocked Chicken with Lemon Caper Pan Sauce 

Rosemary and Orange Roasted Bone In Skin on Chicken Breasts

Chicken Breast and Thighs in a Caramelized Onion and Tomato Cream Sauce 

Garlic, Lemon and Rosemary Boneless Leg of Lamb

Garlic, Ginger, Orange and Mint Marinated Rack of Lamb with Orange Mint Gremolata

Pan Seared Salmon, Artic Char, Sea Bass or Halibut with Pomegranate, Orange, Pickled Onion and Fennel Salsa

Baked Salmon, Sea Bass or Halibut with Herb and Dijon Mustard Crust

Salt, Sugar, Lemon, Thyme Crusted Baked Salmon

Pan Seared Trout with Shallots, Capers, Lemon Zest in a Brown Butter Sauce

Garlic Shrimp with Pancetta, Shallots and Slow Roasted Tomatoes over Baby Arugula

VEGETABLES

Roasted Brussel Sprouts, Wild Mushrooms, Shallots, Cranberries and Candied Pecans

Roasted Acorn or Delicata Squash with Thyme and Sage Brown Butter

Confit Slow Roasted Tomatoes and Pearl Onions

Curry Spiced Roasted Cauliflower with Golden Raisins, Cilantro and Sliced Almonds  

Maple Glazed Carrots with Rosemary and Star Anise

Kale and Brussel Sprout with Dates, Pecorino Romano Cheese, Walnuts and Lemon Vinaigrette 

Roasted Beets and Sweet Potato Medley

Roasted Mixed Mushrooms and Delicata Squash and Curly Kale

Creamy Baked Leeks with Garlic, Thyme, Parmesan and Toasted Breadcrumbs and Hazelnuts

Roasted Carrots and Fennel tossed in a Honey, Lemon and Dill

STARCHES

Herb and Sour Cream Smashed Golden Potatoes 

Sage, Wild Mushroom and Butternut Squash Risotto

Aged Cheddar and Thyme Au Gratin Potatoes

Roasted Sweet Potatoes

Creamy Mushroom, Arugula and PIckled Red Onion Israeli Couscous

Tossed Farro Salad with Roasted Cauliflower, Mushrooms, Dino Kale Chips, Pickled Onions, Dried Apricots and Hazelnuts 

Baked Macaroni and Cheese 

Garlic and Herb Crispy Smashed New Potatoes  

Creamy Cauliflower, Garlic and Parmesan Polenta

DESSERTS

Please inquire with Chef Chelsey as she can prepare special requests or offer different options based off your flavor profile suitable for your event.

*Children’s menu available upon request.