PASSED APPETIZERS
Mini Chile Relleños
with chipotle aioli
Ahi Tartar
with wasabi and wonton
Thai and Ginger Crab Cakes
served with a Coriander Aioli
Carrot Fritters
served with a Basil Sauce
Artichoke Fritters
with a roasted red pepper aioli
Mini Potato Cups
with spicy horseradish and rare roast beef
Mini Corn Cakes
with achiote pork and pineapple salsa
Mini Grilled Cheese
with white cheddar and green chilies
Mini Shots of Braised Soy Ginger Beef
served with Wasabi Mashed Potatoes
Prosciutto wrapped asparagus with Brie
Maryland Crab Cakes
served with an Ancho Aioli
Corn and Coconut Fritter
served with a Sweet Chili Sauce
Chicken and Cilantro Corn Fritters
served with a lemon aioli
Wild Mushroom Quesadilla
with red Chile jack cheese, truffle oil and crème fraîche
Moroccan spiced shrimp
Cumin spiced shrimp
Jerk Chicken
on a plantain chip with mango salsa and chipotle aioli
FIRST COURSE
Summer Salad
shaved artichoke, baby arugula, grilled ricotta, avocado and a citrus verjus vinaigrette
ENTREÉS
Colorado lamb rack chop
with an infused sage blackberry wine sauce
Potato Gratin – Swiss chard
Baby Vegetable Sauté
Pea shoot garnish
Beef tenderloin
served with a Port Madeira truffle Sauce
Potato and Parsnip Risotto
with truffle oil
Sauté of Baby Spinach
Cubed Heirloom Tomato
With a blue cheese fritter
Smoked Sea Salt Beef Tenderloin
served with a cabernet sauce
Balsamic Vegetable Crusted Chicken
served with a white wine sauce
Potato Rosti
Stuffed Blue Cheese Portobello Mushroom
Asparagus Raft Sauté of Cherry Tomatoes
Beef tenderloin with red wine sauce
Cassis Glazed Shallot and Stilton Butter
Fanned Grilled Green and Yellow Squash
Wild Mushroom Risotto Cake
Carrot Pureé
Seabass with Fig Relish and Chive Butter Sauce
Lemon Risotto Cake
Baby Vegetable Sauté
Pea Shoot Garnish
Lake Superior Whitefish, Skin on – Seared Crispy
served with a white wine beurre blanc and shimenji
Lemony Risotto with asparagus and fresh herbs
Sauté of Baby Vegetables
Artichoke Ravioli
tossed with diced tomatoes, Asiago, artichoke hearts and a white wine sauce
Cheese Toast and Rustic Breads
DESSERTS
Dulce de Leche Cheesecake
with a Caramel sauce
Fresh Vanilla whipped Cream
Garnished with a Sprig of Fresh Mint
Lace Cookie Coup
with mango and raspberry sorbet, fresh berries, mint spring, and berry puree
Chocolate Panna Cotta
chocolate brownie chocolate lace tuile, toffee garnish, drizzle of chocolate sauce
Individual White Chocolate Banana Cream Tarts
Served with hot fudge, white chocolate pastry cream, bruleed bananas, fresh vanilla whipped cream and chocolate curls
Vanilla Vanilla Vanilla!
Trio of
Vanilla crème brulee
Mini ice cream vanilla sandwich
Chocolate and vanilla Bavarian timbale
Coffee and tea
