Weddings

Entrees

Fish & Shellfish

SHRIMP or TROUT PROVENCAL

Black tiger shrimp or fresh ruby trout lightly seared in olive oil, seasoned with whole garlic, fresh basil and lemon juice, then combined with peppers, onion and wild mushrooms and finished with white wine.

STEAMED, BAKED or ISLAND GRILLED FISH

Fresh Dover Sole or Orange Roughy flown in fresh, sealed with garlic butter then steamed, baked or grilled, and served with a lemon wedge.

LOUISIANA CRAB CAKES

Crab combined with peppers, scallions, bread crumbs, cilantro and cumin,
Sautéed until brown, served with burnt butter and Cajun tartar sauce

PESCE SPADA A LA MODENESE

Broiled swordfish topped with balsamic vinegar caramelized onions

DARNE OF SALMON

A grilled darne of salmon lightly seasoned and served with fresh cucumber salsa

SALMON EN CROÛTE

Whole filet of salmon topped with scallop mousse and fresh spinach baked in a puffed pastry shell and topped with lemon beure blanc

MISO SALMON

Fresh salmon marinated and baked in Asian miso sauce

CEDAR PLANKED SALMON

Apple cider and maple glazed salmon roasted on a cedar plank

SALMON NEW ORLEANS

Blackened salmon topped with shrimp and crab etouffee

SEAFOOD CHILI

Shellfish, shrimpand assorted fish in a spicy chili sauce
Served in a fresh baked bread bowl

SEAFOOD KABOBS

Shrimp, scallops, swordfish and salmon lightly seasoned and char grilled on a skewer

 

Beef

HERB CRUSTED TENDERLOIN CARVING STATION

Whole beef tenderloin rolled in thyme, fresh basil, cracked black pepper, and rosemary
Grilled and sliced to order. Accompanied by a horseradish sauce

CLASSIC LONDON BROIL

Marinated flank steak sliced and sauced with a wild mushroom demi-glace

BEEF BOURGUIGNON

Tender strips of filet, sautéed with shallots and pearl onions, and finished with a rich red
wine demi-glace and a hint of crème fraîche. Served over egg noodles

OVEN ROASTED MUSTARD CRUSTED SIRLOIN

Stone ground mustard, chimayo chili and fresh herb encrusted sirloin
Carved to order with a wild mushroom demi glace

BEEF KORMA

Egg noodles topped with beef cooked in exotic spices and herbs, cashews, raisins and a mild cream sauce.

PRIME RIB

Served on the buffet or carved to order
Choose one of the following options:

  • Peppercorn Char – Seasoned with fresh cracked peppercorns, char grilled to sear in the flavor and topped with grilled onions
  • Winston Sauce – Port rosemary and potabello mushroom demi glace

The finest beef roast available seasoned and roasted to retain its natural juices

BEEF TORNEDOS NEPTUNE

Twin medallions of sauteed beef topped with grilled shrimp and béarnaise sauce

BEEF ROULADE

Roast sirloin slices rolled with diced mushrooms, brie, wild rice and scallions
Served with a Marsala wine sauce

 

Veal

VEAL PICCATA

Market Price

VEAL MINNE

Veal is sautéed with garlic butter and deglazed with white wine sauce that is reduced with cream and mushrooms. Served over spinach and pine nuts.
MARKET PRICE

OSO BOCO

Veal shanks are seared and added to a rich tomato stew, with many hours of simmering.
MARKET PRICE

 

The Other Meats

CRUSTED PORK LOIN

Pork loin stuffed with sautéed mushrooms and fresh herbs
Served with a Granny Smith Apple demi-glace
(Can be prepared as a carving station)

CREOLE GRILLED PORK MEDALLIONS

Apple cider glazed pork medallions topped with a Creole mustard reduction

PORK ROAST WITH MUSHROOM SAGE WINE SAUCE

Pork loin roast with mushrooms, roasted red peppers and onions
Topped with a sage, garlic and white wine sauce

BALSAMIC GRILLED LAMB CHOPS

Served with tomato mint salsa

BUFFALO TENDERLOIN with ANCHO CHILI SAUCE

Tenderloin medallions grilled and served with a ancho chili demi-glace
Accented by sautéed wild mushrooms

LAMB VINDALOO

Leg of lamb marinated in vinegar and herbs
Cooked medium rare in a spicy tomato and onion sauce
(Entrée may be served as a carving station)

LAMB CURRY

Cubed lamb cooked in a thick gravy of exotic spices and herbs
Served over bow tie pasta

VEAL SIENNA

Veal medallions served with prosciutto, tomatoes and fresh mozzarella
Topped with a wild mushroom demi-glace

VEAL PICCATA

Milk fed veal sautéed with fresh mushrooms, lemon and white wine

 

Poultry

CHICKEN MADAGASCAR

Chicken breasts stuffed with fresh spinach and pine nuts, topped with a
brandied green-peppercorn cream sauce

CHICKEN PICCATA

Chicken breast medallions floured and sautéed in lemon butter, then finished with
capers, white wine, and mushrooms

CHICKEN MONTEREY

Chicken is lightly browned and finished in its own juices.
Served with julienne vegetables of red green pepper, onions, carrots, zucchini and seasonings of rosemary and orange zest

CHICKEN MOJO

Slow roasted breasts of chicken rubbed with latin spices and brushed with lime mojo sauce

CORNISH GAME HEN COQ AU VIN

Slowly stewed with the bone in, with carrots and shallots in a dry red wine

SPRING TUSCAN CHICKEN

Tender chicken breasts are browned and served in a pool of Wild Mushroom
Vermouth Demi-glace, sprinkled with crispy prosciutto

HERB STUFFED CHICKEN

Boneless chicken stuffed with wild mushrooms and fresh herbs,
baked until golden brown. Served in an apricot brandy cream sauce

GRILLED LEMON CHICKEN

Bone in chicken marinated in lemon juice, brown sugar, and lemon zest, and then grilled

CHICKEN CORDON BLEU SCHNITZEL

Chicken pounded and wrapped around Westphalian ham and Emmenthaler cheese, topped with a light cream sauce

CHICKEN WITH CURRIED COCONUT CREAM SAUCE

Charbroiled breasts of chicken served with a tangy sauce of coconut, fresh ginger, curry, garlic and onion

CHICKEN EN PAPILLOTE

Tender boneless breasts of chicken baked in a mélange of lemon, garlic, tomatoes and mushrooms

CHICKEN PAPRIKASH

Chicken breasts cooked in a sauce of sour cream and paprika
Served over a bed of egg noodles

CHICKEN SENEGAL

An African dish made from tender chicken, sweet and spicy mustard sauce and onions. Served over white rice

CHIPOTLE ROASTED CHICKEN

Roasted chicken marinated in brown sugar, cider, chipotle peppers, ginger and rosemary

CREOLE CHICKEN

Hot Caribbean spiced chicken lightly mesquite seasoned
Served over Haitian style white rice

 

Vegetarian

SPINACH, TOMATO and RICOTTA GNOCCHI

Spinach, Roma tomatoes and ricotta blended with gnocchi, butter and Romano cheese

TOFU COOKED TO ORDER

Smoked, baked, barbecued or grilled. Served with breaded eggplant, house made marina sauce and your choice of cheese

GRILLED EGGPLANT with BLACK BEAN SALSA ROLLITINI

Grilled eggplant rolled with black bean salsa and cheddar cheese. Baked, sliced and topped with mushroom duxelle and rice

STIR IT UP

A stir fry of julienne carrots, yellow squash, zucchini, red pepper, daikon radish, English cucumber and shredded cabbage
Tossed in ginger garlic sauce and served over your choice of brown rice or soba noodles

DOSA

Low calorie South Indian crepes made from rice and lentil flours

Spinach Marsala: Dosa roasted with freshly ground garlic, mint and spinach

Marsala: Dosa stuffed with spiced cooked potatoes

Onion and Hot Chili: Dosa stuffed with chopped onions and jalapenos

Cheese: Dosa stuffed with spicy marinated mozzarella cheese

ZUCCHINI TEMPRANOS

Grilled halved zucchini is stuffed with:
Chili puree, garlic, cumin, coriander and caraway seeds topped with paprika, or
goat cheese and sun-dried tomatoes or
Fresh basil and parmesan pesto

WHOLE STERLING FILLED TOMATOES

Choose one of the following:
Green Olive and Almond Tapenade topped with sliced olives and chopped herbs
Brandade – salt cod puree
Herbed goat cheese with basil pesto and parmesan cheese
Wild rice, asiago cheese and fresh herbs

 

Please call us at (303) 277-9677 (Metro Denver and Mountains) to speak with one of our Event Coordinators to assist with the planning of your event!