Menu

There are so many ways to customize your celebration, choose from any of these customer favorites or let us design a unique menu to match the theme and vision of your event. You dream it and we will deliver it!

Menu - Entrees

drizzled with a hibiscus reduction. Served with whipped purple potatoes duchess and grilled asparagus.

with blackberry sage chutney. Served with horseradish infused mashed potatoes and roasted root vegetables.

creamy white cheddar grits with sautéed prawns, bell peppers and spicy liguica red wine sausage. Served with slowcooked southern style collard greens.

drizzled with stilton blue demi glace. Served with roasted fingerling potatoes and grilled seasonal vegetables.

8oz chicken breast stuffed with brie and basil, finished with strawberry vin blanc. Served with sweet potato duchess and orange scented haricot vert.

with a ruby port cumberland sauce. Served with rosemary cherry quinoa and grilled asparagus.

with porcini cream sauce. Served with salt roasted golden beet and carrot medley.

poached corvina fillet with pomegranate glazed rock shrimp and fresh lemon. Served with citrus quinoa and haricot vert.

drizzled with rosemary dijon reduction. Served with wilted spinach and roasted red bell pepper, and roasted fingerling potatoes.

sweet lobster, cream, and herbs slow cooked then finished with sherry. Served in a tender puff pastry shell. Accompanied with roasted root vegetables.

with vadouvan seasoning and black garlic and olive oil puree. Served with creamed parsnip mash and grilled seasonal vegetables.

*All Entrees served with assorted LaBrea bread rolls with sweet cream butter

 

Menu - Soups

SOUPS

with hibiscus a truffle crème.

sweet lobster with fresh tart apples and cream. Finished with cognac.

with shaved fennel curls.

tri colored tortellini, spicy Italian sausage and kale in a fire roasted tomato broth. Served with shaved Parmesan cheese.

with fresh shrimp, lime leaves, mushroom, tomato and bamboo shoots in a light coconut and red curry broth. (may substitute chicken for shrimp)

served hot or chilled. Delicate soup that is finished with a chive crème.

SALADS

grilled white asparagus and grapefruit supreme with a mandarin saffron vinaigrette.

toasted pistachios, Colorado goat cheese,and fresh cherry tomatoes with a warm pancetta vinaigrette.

feta cheese, fresh basil, kalamata olives, roasted red pepper, and grilled eggplant with a tart lemon and sherry vinaigrette.

cold quinoa salad with watercress, fresh tomato, roasted corn, black beans, crumbled queso fresco blanco and a cilantro lime honey vinaigrette.

with radicchio, tender pear slices, sugared black walnuts, and shaved parmesan reggiano with cracked black pepper, black garlic, and lemon vinaigrette

crisp hearts of romaine, toasted pepitas, shaved manchego cheese and cilantro sherry caesar dressing. Served with chili scented croutons.

Menu - Tapas

topped with slow roasted pork shoulder and drizzled with Jack Daniels syrup.

pickled watermelon rind and petite wasabi garnish.

served with zucchini fennel slaw and lemon crème.

wrapped polenta cake with seared duck breast and pineapple-serrano gastrique.

on roasted beet crostini with mandarin orange chutney and petite arugula.

with a peach pesto.

with whipped blackberry danish bleu cheese on a brioche bun, cipollini onion pick.

Cipollini onions and aged gruyere cheese in a puff pastry.

hand-made crackers with cracked black pepper, quince paste and rosemary-orange marmalade

with Colorado peach and shallot reduction with fresh colorful microgreens.

with white cheddar parsnip cream and pomegranate balsamic glaze.

with herbed ricotta on an orange scented crostini.

mango, raspberry, or lemon sorbet in glass shooter topped with champagne and fresh raspberries.

with plantain chips and wasabi microgreens.

tossed with hoisin and sesame sauce.

with creamed polenta and mojo verde

• LEMON LEEK SOUP WITH CHIVE
• LOBSTER AND APPLE BISQUE WITH COGNAC
• THAI CURRY SHRIMP SOUP WITH TOASTED COCONUT

Menu - Hors d'oeuvres

Fancy miniature chicken drumettes, tossed in your choice of the following flavors:
(Three dozen minimum of one kind)
• CURRY GINGER AND GARLIC SAUCE
• TRUFFLE AND PARMESAN
• SRIRACHI HONEY GLAZE
• SUGAR AND SPICE (Agave nectar and Asian five spice seasoning)
• GUINNESS BBQ

Your choice of Asian marinated juicy grilled chicken or honey-lime grilled shrimp. Tender butter lettuce cups with carrot, mint, bean sprouts, and jicama.
(Served with the following dipping sauces:)
• CILANTRO HONEY-LIME VINAIGRETTE
• SWEET SESAME-SOY

with whipped blackberry horseradish.

stuffed with Stilton blue cheese.

(Served with your choice of sauce:)
• APRICOT AND CARAMELIZED ONION SLURRY
• SWEET CHILI SAUCE

CHEF ATTENDED SPECIALTY STATIONS

• Creamy roasted garlic mashers with wild mushroom demi glaze, shaved white cheddar, apple wood bacon and caramelized shallots.
• Sweet potato mash with brown sugar honey glaze, nutmeg marshmallow cream, gingered pecans, and oatmeal streusel.

Creamy slow cooked risotto
(Includes a choice of 1 of the following:)
• Wild mushroom stock, sautéed wild mushrooms, asparagus tips, and white cheddar.
• Lobster stock, rock shrimp, fresh basil, shaved asiago cheese, and sun dried tomatoes.

(Choose from:)
• GARDEN MINT AND PEAR RAVIOLI WITH A LEMON ARTICHOKE BUTTER SAUCE
• ROASTED TOMATO AND MOZZARELLA RAVIOLI WITH ALMOND ROMESCO
• CRAB, ARTICHOKE AND FENNEL RAVIOLI WITH A PEPPERED VODKA SAUC
• GOAT CHEESE AND SPINACH RAVIOLI WITH A CITRUS AND MINT CREAM SAUCE
• CHOCOLATE HAZELNUT RAVIOLI WITH A WHITE CHOLCOLATE GRAN MARNIER SAUCE

Pappardelle and Gnocchi pastas cooked to order and finished with a choice of:

SAUCES
(Choose 2:)
CREAMY PEPPERED VODKA SAUCE
PESTO AND ASIAGO CREAM
BROWN BUTTER SAGE SAUCE

TOPPINGS
(Choose 5:)
GRILLED CHICKEN, ITALIAN SAUSAGE, ARTICHOKE HEARTS,  SUN DRIED TOMATOES, SAUTEED MUSHROOMS, BASIL CHIFFONADE, SHAVED ASIAGO CHEESE, PARMIGIANO REGGIANO, FRESH SPINACH, ROMA TOMATOES, TOASTED PINE NUTS.

Red curry sauce, water chestnuts, chopped peanuts, watercress, jasmine rice and peach tomato chutney. Served in a miniature chinese to-go container with chopsticks.

Petite sirloin burgers cooked to order and served with your choice of 4 toppings, on mini brioche buns with dijon mustard and homeade chipotle ketchup. Lettuce and tomato included.
(Choose 4 Toppings)
SWISS, JALAPENO JACK, CHEDDAR, BLUE CHEESE CRUMBLES, SMOKED JALEPENOS, APPLEWOOD SMOKED BACON, SLICED AVOCADO, GRILLED ONION, MUSHROOM MEDLEY, CRISPY FRIED ONIONS, BBQ SAUCE, GRILLED PINEAPPLE, GARLIC AIOLI, PEANUT BUTTER, PROVOLONE

Our flambe chef will prepare appetizer sized portions for your guest’s pleasure; steak oscar, seared tenderloin of beef medallions, asparagus, and lump crab with a delicate bearnaise sauce. Topped with crispy fried leeks.