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Passed Hors D'oeuvres
Bacon Wrapped Date stuffed with Smoked Gouda. Red Wine Reduction (GF)
Whipped Haystack Goat Cheese and Asparagus Canape (Veg)
Brie Cheese and Blackberry Phyllo Cup topped with Crispy Prosciutto
Deviled Eggs with Lime and Bourbon Bacon (GF)
Jalapeno Bacon Cream Cheese Bites
First Course
Pre-Plated Salad
Roasted Vegetable Salad
Oven Roasted Brussels Sprouts, Butternut Squash and Broccoli
Chilled and Tossed with Chopped Kale, Parmesan, Dried Cranberries and Dark Balsamic Vinaigrette (GF)
Housemade Herb Focaccia finished with Sea Salt and Served with Whipped Butter
Second Course - Short Ribs
Second Course: Entree Selections:(NF, GF)
Braised Beef Short Ribs topped with Tomato Balsamic Jam and Microgreens
Caramelized Onion and Sage Mashed Potatoes
Grilled Broccolini
Vegetarian Alternative
Roasted Vegetable and Goat Cheese Galette
Roasted Seasonal Vegetables in Flaky Pastry Topped with Colorado Goat Cheese finished with Pomegranate Balsamic Reduction
*Available without Goat Cheese for Vegan Guests
Third Course - Alternating Dessert Selections
Samoa Cake Donuts
Chocolate Donut Duo With Coconut and Seasonal Fruit Coulis
Chocolate Crunch-Fudge Brownie Crumble
Flourless Chocolate Torte, Honey Roasted Cashews, Tuile Cookie, Caramel Popcorn (GF)
Coffee and Hot Tea Service
Regular Coffee, Decaf Coffee and Gourmet Hot Tea Selection
Served with Half & Half Creamer, Sugar and Sweeteners