Passed Hors D Oeuvres Bison Lollipop skewered with gruyere and black garlic potato drizzled with chimichurri Maize Cake summer corn cake topped with jalapeno and arugula lime pesto garnished with sea salted popcorn *vegetarian and gluten free* Grilled Watermelon Steak with lime yogurt and mint Korean Short Rib Slider tender braised beef short rib in Asian aromatics with napa kimchi slaw on a soft sesame roll Crispy Strawberry Shrimp tempura battered with strawberry salsa verde
Passed Hors D Oeuvres cont d Summer Crudo mini plate of sliced white tuna with thin sliced sweet bell and jalapeno pepper, stone fruits, and with pineapple vinaigrette and seasoned cracker Fried Hummus sicilian style panelle served with lemon zest ricotta and crunchy pickled beet *vegetarian and gluten free* Summer Pork Belly wrapped in pie crust with sweet Colorado peperonata Spicy Profiterole served warm and filled with a cayenne goats milk cheese and a mini pipette of blackberry chili oil *vegetarian* Virginia s Ham and Swiss sweet and soft Hawaiian rolls with sliced ham and melted Swiss cheese baked with butter and Dijon
Displayed Hors D Oeuvres Afternoon Meze soft boiled eggs, avocado pesto, tomato salad, white bean hummus, blanched asparagus, pickled vegetables and grilled sourdough toast *vegetarian and gluten free option* Fish Market Board shrimp salad with fennel and chervil, trout and boursin cheese spread with dill, and honey smoked salmon, caper berries, sliced tomatoes, cucumber salad served with grilled baguette *gluten free options* Mediterranean Board skordalia, fried hummus, roasted beets, and feta dill salad with heirloom carrots served with fresh naan *vegetarian and gluten free option* Melon and Prosciutto wedges of summer melons wrapped with thin prosciutto served with fresh basil finished with sea salt and rosé wine reduction Jamón and Tallegio Baguette with pepperoncini aioli and arugula
Displayed Hors D Oeuvres cont d Burrata Flatbread wildflower gluten free pizza with with caramelized onions, bacon lardon and oven dried tomato Rocky Mountain Campfire Pork corn bread topped with green chili pulled pork topped with guacamole and cilantro and served in a metal camping mug Fried Chicken Slider on cheddar cheese brioche roll with crispy fried thigh, hot honey, and pickled onion Farm Crudités crisp summer vegetables with herb and buttermilk dressing Colorado Game Sausage wrapped in buttery flaky puff pastry served with sweet whole grain mustard and pickled jalapenos
Action Stations Grilled Kale Salad Station grilled and chopped at station with fried chickpeas, blue cheese and creamy garlic dressing, hardboiled egg, sunflower seeds and roasted tomato Korean Short Rib Station with crispy rice Bento Box Station jasmine coconut rice with scallions, beef and chicken skewer and mandarin salad (substitute fried tofu)
Morning Fare Granola Bars house made organic bars from our pastry team Sticky Honey Oat Jars with dried fruits and brown sugar Perfect Egg Sandwiches egg square on English muffin with cheddar caramelized onion, and bacon lardons Mini Shakshuka with quail egg and toast in cast iron Savory Breakfast Pastries bacon and cheddar scone, gruyere potato danish and thyme muffins with salted butter
Plated Entrees Bacon and White Cheddar Stuffed Chicken with cauliflower and potato whip and charred garlic green beans Grilled Summer Pork Chop with crispy potato cake, sliced grilled peaches and grilled red onion with a Bordeaux shallot glaze Grilled Filet of Beef with tamari butter over garlic black rice cake and blanched asparagus Chicken Paillard thin pounded organic chicken breast wrapped around a bread salad of feta, radicchio and romaine with rehydrated raisins with corn bread croutons and a red wine vinaigrette Sesame Salmon black and white sesame encrusted with a glass noodle salad of peanuts, pea pods, and carrot ribbons tossed in sweet rice wine vinaigrette
Plated Entrees cont d Grilled Ribeye topped with herb butter and served with German style green potato salad of shoestring potatoes Mediterranean Plate shwarma style chicken and marinated steak skewer served with Israel cous cous salad of feta and mint and charred summer squash with a pomegranate vinaigrette
Salads Spring Leek Salad oranges, toasted walnuts and watercress topped with sliced brie and chive vinaigrette Butter Lettuce Salad roasted grapes, watermelon radish, marcona almonds and creamy tarragon vinaigrette Chopped Melon Salad cantaloupe, watermelon, and honey dew large diced with pistachios, feta cheese, mix of mint and arugula garnished with oven dried prosciutto and red wine balsamic Summer Wedge with roasted tomatoes, fried mortadella, grilled celery and creamy parmesan dressing