Hor D'oeuvres
Poultry
SOUTHWESTERN CHICKEN SATAYS
Thin strips of chicken marinated in red pepper, cilantro, cumin and served on a skewer.CHICKEN QUESADILLAS
Flour tortillas are tri-folded with diced chicken, vegetables and cheeses, served with pico de gallo on the side.
PAWNEE RIVER PATE
Chicken livers, chopped onions and mushroom, minced garlic, whipped butter and seasonings are prepared a day early, chilled and served on slices of French Baguettes frosted with cream cheese and a sprig of parsley.
MINI CHICKEN EN CROUTE
A cube of chicken is spread with a pineapple salsa, wrapped in puff pastry and baked to golden.RUMAKI
Chicken livers are wrapped in bacon and grilled.
CANAPES
Slices of French Baguettes are buttered and toasted. Then topped with:Pecan chicken salad on cucumber rounds & Smoked turkey with fresh tarragon. All are then delicately garnished!
QUAIL BUNDLES
Tender quail marinated and paired with a pickled jalapeno, wrapped in bacon and grilled to perfection.
MINI QUAIL EN CROUTE
A piece of quail is paired with a slice of brie, wrapped in French pastry and baked to golden.
DUCK WONTONS
Roasted duck is wrapped in a wonton, deep fried and served with a plum dipping sauce.
MINI TURKEY BREAST CARVING STATION
Smoked turkey breast is sliced to order at the carving station and served with dill mayonnaise, cranberry salsa and sliced dinner rolls on the side.
Beef & Meats
BUFFALO BROCHETTES
Marinated Buffalo Strips in Hunter Sauce then placed on bamboo skewers and lightly grilled.
LAMB & GOAT CHEESE PROVENCAL
Minced lamb is combined with goat cheese and wrapped in thin pastry and folded into a flower, baked to golden.
MINI BEEF EN DUXELLE (Wellingtons)
Shitake mushroom compote with a piece of tender beef baked in a puff pastry and served bite size!
SHREDDED BEEF EMPANADAS
Served hot out of the oven with salsa!
COSTILLAS MEXICANA
Bite size pork ribs in a Mexican Chili Rub.
SUI MAI
Pan fried pork dumplings served with soy ginger sauce.
MINI ROAST BEEF OR BONE-IN HAM CARVING STATION
Your choice of medium-rare roast beef or bone-in ham sliced to order at a carving station and served with wild mushroom demi-glace, whipped horseradish, green peppercorn mayonnaise, warm brandied cherry sauce and sliced dinner rolls. (Substitute Prime Rib, Tenderloin or Spiral Ham
for an addt'l charge.)
BEEF SATAY
Served with spicy szechwan sauce.
ITALIAN ANTIPASTO DISPLAY
An array of Italian meats including capacola, salami, pepperoni and proscuitto, and fine cheeses including provolone, mozzarella and gorgonzola. Combined with an assortment of marinated seasonal vegetables & peppers.
Seafood
CRAB MORNAY & HERBED PITA CHIPS
Crab is slowly cooked in a rich cheesy mornay sauce.
Served with thin herbed pita chips.
SNOW CRAB CLAWS
Snow crab claws from the Florida coast are cracked and served on crushed ice with cocktail sauce.
STONE CRAB CLAWS
These too are from the Florida coast, but a much meatier claw! Served at the buffet over crushed ice with lemon wedges and cocktail sauce.
CRAB MEAT EMPANADAS
Served hot with pico de gallo!
CRAB AND BOURSIN BOUCHEES
Crab is minced with boursin cheese and filled into cool pastry shells.
MINI CRAB CAKES
Served with wedges of lemon and lemon aioli dip!
ROCKY MOUNTAIN SMOKED TROUT CHEVRONS
Russian black tea breads are buttered and toasted, then spread with mild horseradish cream sauce and topped with a piece of Rocky Mountain Smoked Trout and a sprig of parsley.
SCALLOP RUMAKI
Succulent sea scallops are marinated in chutney & bacon wrapped.
SALMON MOUSSE CROSTINI
Slices of French Baguettes are buttered and toasted. Then topped with Salmon Mousse piped in a rosette and capers that delicately garnish the top.
WHOLE POACHED SALMON
Whole salmon is beautifully displayed with thin sliced cucumbe for "fins" and cream cheese, chopped egg, diced red onion, lemon wedges and aioli dip, capers and caper berries, diced tomatoes and French Baguettes. (Or serve listed accompaniments with a silver bowl of Salmon Mousse for the same price!)
OYSTER AND CLAM SHOOTERS
Blue point oysters on the half shell and clam shooters all served on crushed ice with lemon wedges, cocktail sauce, tobassco and Saltines.
COCONUT SHRIMP
Served with orange marmalade or spicy plum dipping sauce!
BASIL BAMBOO SHRIMP
Plump shrimp are marinated in almond basil pesto and skewered, then grilled to perfection!
SMOKED SHRIMP
Peeled and ready to eat with Remoulade Dip (Cajun).
SHRIMP WITH SPICY COCKTAIL SAUCE
Peel n' eat cocktail shrimp are boiled in pickling spice, chilled and served on crushed ice, accompanied by spicy red cocktail sauce.
MARINATED SHRIMP IN SNOWPEA PODS
Shrimp are marinated in a tangy ginger sauce, wrapped in snowpea pods and placed on a toothpick, beautifully displayed on a whole pineapple.
SHRIMP RUMAKI
Shrimp are marinated in chutney, wrapped in bacon and grilled to perfection.
SHRIMP TOAST
Small baguettes are toasted with shrimp spread.
ROASTED SHRIMP ON SCALLION CORN CAKES
Shrimp are marinated in seasonings and placed on small scallion pancakes, piped with sour cream rosette and a small piece of cilantro.
TANDORI SWORDFISH
Swordfish is marinated in a tangy sesame oil, honey
and vinegar, grilled hibachi style.
Vegetarian
VEGETABLE COBBLERS
Custard cream is blended with diced zucchini, onion, bell peppers, carrots and squash and filled in a cream cheese pastry shell, garnished with a touch of bread crumbs.
ARTICHOKE MISTO WITH LEMON AIOLI
Artichoke hearts are breaded, deep fried and served with an infused lemon aioli for dipping.
VARIETY PHYLLO
Thin pastry is folded in triangles and filled with:
- Montrachet and Calamata Olives
- Wild Mushroom or
- Feta Cheese and Spinach
DOMESTIC & IMPORTED CHEESE BOARD
Smoked Gouda, Danish Creme, Dill Havarti, New York Aged Cheddar, Black Diamond Swiss and Norwegian Jarlsburg cheese displayed with a strawberries & grape garnish, served with English Tea Crackers.
GUACAMOLE FRESCA
Guacamole is accompanied by tri-colored chips.
ROASTED ZUCCHINI AND YOGURT TEMPANADE
Served warm with spicy pita toast.HOT ARTICHOKE DIP
Served with herb pita chips.
FRIED PLANTAINS WITH MANGO SALSA
Brazilian style banana strips deep fried and served with tangy mango salsa.
CHILI RELLENOS
Deep fried wontons with three cheeses inside and a small piece of jalapeno. Served with salsa verde.
PORTABELLO PIZZAS
Whole Portabello mushrooms are brushed with Olive Oil and grilled then topped with:
(1) capers, mozzarella & chevre.
(2) artichoke hearts, mozzarella and asiago cheese
(3) green peppers, parmesan & romano cheese
MINI BRIE EN CROUTE
French Brie baked in puff pastry to golden! Or we could do wheels of brie on the buffet with fillings:
- Sundried tomato tempenade
- Sliced apples with walnuts and brown sugar
- Raspberry coulee and toasted almonds
ROASTED NEW POTATOES WITH SOUR CREAM AND CAVIAR
Baby red potatoes are halved and hulled, piped with herbed sour cream and topped with gold caviar.
FILLED CHERRY TOMATO HALVES
Your choice of spinach florentine or garlic hummus, topped with a parsley snip!
SWEET TART" FILLED PASTRY SHELLS
With your choice of two of the following: Sour Cream with Chives and Caviar, Sour Cream with Brown Sugar and a Cherry, Mushroom and Pecan Pate, or Marscapone and Chocolate Chips
SAUTEED FRUIT
Sliced pears and apples are sauteed in butter, grand marnier and allspice. Served warm with currants, mint leaves and chilled orange segments mixed throughout.
FRUIT SKEWERS
Whole strawberries are skewered with pieces of cantaloupe, honeydew, pineapple and grapes. Then drizzled with caramel cream cheese sauce.
FRESH FRUIT DISPLAY
Cantaloupe, watermelon, honeydew, pineapple, grapes and a variety of berries are displayed with strawberries cascading. Served with your choice of sauce... Chocolate Praline, Caramel Cream Cheese or Berry Fondue.
BASKET OF FRESH CRUDITE
An elegant display of celery sticks, broccoli florets, julienne carrots, cauliflower blossoms, yellow squash, green zucchini, cherry tomatoes and sliced red peppers. Served with your choice of dip....
Sundried Tomato & Herb Garlic and Boursin Cheese Traditional Ranch
VEGETARIAN TERRINE
Layers of florentine broccoli, cauliflower, carrot and spinach served with English tea crackers and seasoned flat bread.
VEGETARIAN CROSTINI
Cucumber rounds and toasted French baguettes are topped with:
- Basil pesto, sundried tomatoes & chevre rolled in sesame
- Sauteed wild mushrooms and Gorgonzola cheese
- Roasted red pepper with grilled tomatoes & whipped brie
* Hors d'oeuvre may be tray passed or set on the buffet.
Please call us at (303) 277-9677 (Metro Denver and Mountains) or (719) 264-1203 (Colorado Springs and Southern Colorado) to speak with one of our Event Coordinators to assist with the planning of your event!