PASSED APPS
Ancho Seared Ahi, Citrus with Avocado Crema
Braised Pork Belly Sliders, Papaya Salsa, Habanero and Mango Coulis, Baby Arugula
Buratta and Grilled Local Peaches, Prosciutto, Baby Arugula, EVOO, Black Salt
Roasted Jalapeno Deviled Eggs, Candied Bacon and Ancho Citrus Dust
Soft Warm Pretzel Bites with Smoked Bacon Cheese Sauce
Shrimp Ceviche Cups, Avocado, Crispy Tortilla
Mini Creamy Beef Chipotle Meatballs
Braised Beef Short Rib Slider, Bourbon BBQ, Pickled Red Onion
Mini Chorizo and Green Chilly Mac and Cheese Cups
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BLT Sliders on Savory Waffle, Ranch Drizzle
Hamachi Crudo, Fresh Serrano, Watermelon Radish, Ponzu
Chile and Lime Roasted Brussels, Queso Fresco, Toasted Pine Nuts
Lemony Mashed Pea Bruschetta, Sweet Peppers
Blistered Shishito Peppers with Yuzu Aioli
Hummus Jar Trio
Served in Mason Jars with Vegetable Crudité, Grilled Toast Points,
Roasted Red Pepper and Black Bean, Sundried Tomato and Basil, and Roasted Garlic
Mexican Sweet Corn Soup Shooter, Sweet Peppers with Cilantro Pesto
Mini Jumbo Lump Crab Cakes, Jicama Slaw, Cilantro-Pesto Aioli
1ST COURSE
SALADS/SOUPS
Tequila Scented Melon Soup
Chilled Tomato with Cucumber, Lemon, Basil and Sweet Corn
Roasted Baby Carrot and Avocado Salad Arugula, Citrus Dressing
Olathe Sweet Corn Soup, Cilantro Pesto with Sweet Drop Peppers
Grilled Calamari Salad with Marinated White Beans, Lemon and Roasted Tomatoes
Mini Iceberg Wedge with Smoked Bacon, Crispy Tobacco Onions, Blue Dressing and Heirloom Tomatoes
Baby Arugula Salad, Cumin Roasted Carrots, Avocado, Teardrop Tomato, Chevre, Cilantro-Lime Vinaigrette
Grilled Romaine Hearts, Limon Caesar Dressing, Cotia Cheese, Crispy Yucca Chips
Baby Kale, Pepitas, Dried Cherries, Shaved Manchego Cheese, Agave Nectar Vinaigrette
Organic Field Greens Salad, Champagne Vinaigrette, Toasted Pine Nuts and Aged Gouda
Spanish Marinated White Beans, Roasted Tomatoes, Garlic, Capers and Lemon
Marinated Wild Rice with Orange-Balsamic Vinaigrette, Red Onions, Sun Dried Cranberries, Baby Spinach and Citrus & Thyme Dressing
Organic Field Greens Salad with Roasted Beets, Butternut Squash and Parsnips with Apple Cider Vinaigrette and Bleu Cheese
2ND COURSE
ENTREE
Winter Pan Seared Wild Salmon with Sage and Walnut Pesto Butternut Squash Puree, Rosemary Roasted Winter Root Vegetables
Rustic Wild Mushroom and Leek Tarts Local Chevre, Baby Spinach and Rosemary Roasted Parsnip Cream, Grilled Asparagus & Toasted Pepitas
Red Wine Braised Lamb Shanks with Roasted Root Vegetables Creamy Polenta, Caramelized Cauliflower, Pistachio Rouille and Castlevetrano Olives
Pan Roasted Breast of Colorado Chicken with Wild Mushrooms Roasted Fennel, Creamed Leeks, Seasonal Vegetables
Red Wine Braised 7X Beef Short Ribs, Bourbon-Brown Butter, Organic Carrot Puree, Roasted Red Potatoes, Seasonal Baby Vegetables
Rosemary Grilled Beef Tenderloin, Potato and Squash Gratin, Red Wine Demi Glaze, Caramelized Brussels Sprouts
Individual Root Vegetable Gratin, Local Goat Cheese, Polenta, Bourbon-Brown Butter & Organic Carrot Sauce
Summer Pan Fried Gnocchi, Local Sweet Corn Baby Arugula, Cave Aged Bleu Cheese, Roasted Baby Squash and Haricot Vert
Stuffed Poblano Pepper with Barley, Black Beans, Roasted Corn, Tomatoes and Jack Cheese, Fire Roasted Chile Sauce
3RD COURSE
DESSERTS
Bourbon Caramel Parfaits with Chantilly Cream
Cinnamon Roll Bread Pudding with Salted Caramel Sauce
De-Constructed Tiramisu
Mexican Chocolate Pot du Cremes with Pistachio Brittle
Nutella Dusted Truffles
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Flourless Chocolate Torte With Chocolate Ganache, Macerated Seasonal Berries and Fresh Whipped Cream
Autumn Caramel Apple Parfaits Layered Pound Cake with Caramel Sauce, Whipped Cream and Sautéed Apple Compote with Cinnamon
Espresso Stout & Vanilla Bean Ice Cream “Floats” With Kahula Whipped Cream and Organic Vanilla Ice Cream
Triple Chocolate Parfaits, Devil's Food Cake with Chocolate Ganache, Chocolate Sauce and Shaved Chocolate
SIDES
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Autumn Brussel Sprouts and Smoked Bacon Hash
Yukon Gold Mashed Potatoes with Baby Spinach
Roasted Garlic Mashed Potatoes
Potato Puree with Horseradish and Parsley
Garlic and Herb Roasted Cauliflower With Lemon and Capers
Mexican “Street Corn", Grilled Corn on The Cob with Lime, Chile, Smoked Pepper, Mayonnaise and Queso Fresco
Local Sweet Corn and Sweet Pepper “Succotash” With Edamame, Red Onions, Smoked Pepper and Lemon Vinaigrette
* Sample Menus * Please ask us for your favorites