Menu Ideas - some basic dishes to start the conversation about your event
Cocktail/Appetizers
Cheese Platter
Smoked Salmon Mousse on English Cucumber with Caviar and Fresh Dill Fresh Veggie Spring Rolls with noodle, daikon, cucumber, mint, basil, and carrot with a sweet soy and murin dipping sauce Rocky Mountain Trout Ceviche or Shrimp Ceviche and Flour Tortilla Crisp Warm Artichoke and Asparagus dip with mini toasts Antipasti platter - cured meats, pepperchini, olives, artichokes, grilled veggies Bruschetta on Crostini Beet Pesto on Crostini topped with Goat Cheese Watermelon with Mint and Feta Dates stuffed with blue cheese and wrapped in Applewood Smoked Bacon Olive Tapenade on Crostini Caprese with lightly roasted cherry tomato, Basil, balsamic vinegar, EVOO, and fresh mozzarella Grilled Apricot with Thyme, chopped Pine Nuts, arugula, Montrachet, balsamic tar, tea sandwich Veggie stuffed Mushroom Caps Caprese - Fresh Mozzarella and Summer Tomato Herbed Goat Cheese on Crostini with a fig on top Proscuitto and Melon Spanakopita - Fillo Dough, Spinach, and Feta as small triangular bites Caramelized-Onion and Gruyère Tart or flatbread “pizza” Shrimp Cocktail Bacon Wrapped Shrimp with a sweet chile sauce Crisp Duck Spring Rolls with Thai Dipping Sauce Ahi Tuna Tatare with pickled ginger on Wonton Chip Crab and Mango Salsa Lettuce Wraps Shredded Pork and Kimchi Taco (LA food truck style) Chicken skewers with Dijon dipping sauce (or Thai peanut sauce) Beef Skewers with Cabernet demi glace dipping sauce Jalapeno and Pepperjack Beef Sliders with Chipotle mayo on mini buns - Or any type of slider of course Asparagus and Mushroom Risotto Cakes with Pesto Aioli |
Salads/Mains
Salads -
Ceasar with Parmesano - Reggiano and baugette crouton Endive and Radiccio with Roqufort, walnuts, and red wine vinaigrette Beet and Watercress Salad with Montrachet Goat Cheese, apple, candied walnuts, and champagne vinaigrette Mixed Organic Field Greens - orange, dried cranberries, Feta, sunflower seed, and a cilantro dijon vinaigrette Asian Slaw Mains Chicken Roulades with Goat Cheese, Roasted Garlic, and fresh herb Mushroom Crepe with Creme Fraiche (made tiny for finger food) Pan Seared Rocky Mountain Trout with brown butter and caper on a bed of wilted spinach Slow Roasted Salmon with garlic and chive aioli Pork loin with an brown sugar apple glaze Duck Breast a l'Orange Roasted all Natural Chicken with with a mustard honey cream sauce Rack of Colorado Lamb - with a Cabernet Demi Beef Tenderloin with Shitake and Port Demi Glace Steak au Poivre - Beef Tenderloin with classic pan sauce Sides Roasted Rosemary Red Potatoes (Oven roasted cubes or Mashed) Grilled Asparagus Haricots Verts with shaved Almond Brocolini garnished with bernoise cut tomato Grilled Zucchini and mint Spanish Rice with Saffron et cetera |