Sample Menus
Appetizers
Topped with tart cherry compote, sea salt and fried herbs
Louisiana gulf prawns and pineapple grilled to perfection; served with sweet and sour onion relish
Butter poached fingerling potatoes stuffed with crispy pancetta, creme fraiche and chives
Dinner
Roasted baby beets, toasted pistachios, orange marmalade and champagne vinaigrette
Baby field greens, CO goat cheese, cherry tomato raisins, housemade sourdough croutons, Herbs de Provence vinaigrette
Wood fired sage marinated chicken served with sauteed seasonal vegetables and lemon herb rice pilaf
Roasted Prime Rib of beef served with duck fat fried baby potatoes and creamy parmesan kale
Desserts
Lemon ricotta cheesecake bites drizzled with local honey and toasted hazelnuts
Seasonal fruits baked into a homemade sweet pastry crust with lavender and vanilla
Homemade mini donuts tossed with cinnamon sugar and topped with your choice of chocolate sauce, salted caramel or berry coulis
Appetizers
Seasonal variety of farm fresh vegetables paired with dipping sauces and traditional accoutrements
Chef’s selection of 3 cured meats and 3 imported cheeses with olives, crackers, jam and nuts
Italian sausage and Parmesan bechamel stuffed local mushrooms topped with herbed breadcrumbs
Chile marinated and grilled pasture raised chicken thighs served with a sweet and sour pepper relish
Louisiana gulf prawns poached and chilled served with homemade spicy cocktail sauce and lemon
Summer Private Dinner Menu
Chargrilled Kusshi oysters with sauteed baby Russian Red Kale, garlic and homemade hot sauce
Arugula, CO strawberries, D’Anjou Pear, candied pine nuts tossed with lemon-sherry vinaigrette
Roasted local hen and aged goat cheese stuffed handmade pasta tossed with sage brown butter and Parmigiano-Reggiano
CO grass-fed beef grilled and served with truffled potato pave, grilled broccolini and Bordelaise
Oven roasted Amaretti cookie stuffed CO peach, vanilla gelato, aged balsamic