4 Course with Welcome Bites

WELCOME BITES — (SELECT UP-TO THREE)

Fresh Strawberry Stuffed with Goat Cheese with Balsamic-Honey Drizzle 

Roasted Garlic White Bean Puree on a Crostini with Imported Olive Tapenade   

Prosciutto Wrapped Asparagus with a Whole Grain Mustard Aioli

Watermelon, Cucumber, Feta and Basil with Balsamic reduction

Rosemary Hummus with Pita Chips  

Chipotle Chicken Salad w/Avocado on a Corn Tortilla Crisp  

Truffle Marinated Beef Tartare on a crostini with Honey Mustard and Capers  

Tuna Taco in a Wonton Shell with Sriracha ColeSlaw and Onion, Cucumber Salad with Jalapeno 

Sesame Seared Ahi Tuna with Serrano Chili, Mandarin Orange, on Fried Wonton  

FIRST COURSE — SALAD (SELECT ONE)

$9pp per additional item

Classic Steakhouse Iceberg Salad — bacon lardon, heirloom tomatoes, gorgonzola crumble, candied pecans, fresh chives, blue cheese dressing

Watercress & Roasted Beet Salad — red & yellow beets, watercress, goat cheese panna cotta, candied pecans, pink peppercorn vinaigrette

Spicy-Pepper Green Salad — mustard frill, arugula, mizuna, dried cherries, toasted pumpernickel, creamy herb dressing

Seckel Pear & Bitter Green Salad — Big Rock blue cheese, prosciutto chips, pistachio-biscotti croutons, blackberry vinaigrette

Crystal lettuce & petite red romaine — burrata, 16-month jamón serrano, fig balsamic reduction

Caesar Salad — romaine hearts, parmesan, garlic crouton, Sweety Drop peppers, preserved lemon, ricotta, classic Caesar dressing

SECOND COURSE — APPETIZER (SELECT ONE)

$12pp per additional item

Cold Appetizers
Yellowtail crudo — red chili, sea asparagus, piment d’Espelette, crispy rice, ponzu gelée

Sweet corn velouté — Dungeness crab, corn salsa, micro seagrass

Citrus & lemongrass-cured Scottish salmon — shaved asparagus, purple radish, lemon-dill crème fraîche

Muscovy duck tartare Cipriani — organic grains, beluga lentils, sun-dried tomatoes, micro-herb salad, baguette crouton

Hot Appetizers
Slow-smoked Pacific salmon — confit fingerling potato, leek fondue, avruga caviar, egg yolk

Poached organic egg — heirloom cauliflower “couscous,” sautéed mushrooms, salsa verde

Seared diver scallop — creamy fregola “risotto,” pancetta, asparagus tips, truffle demi-glaze

Roasted prawns — fresh corn, cilantro, Thai green curry, caramelized pineapple, crisp rice

THIRD COURSE — ENTRÉE (SELECT ONE)

$16pp per additional item

Colorado lamb tasting — roasted rack, merguez sausage, confit shoulder, tomato-bean cassoulet

Seared white sea bass — cauliflower cream, pearl barley & red lentil crunch, charred romanesco, grapefruit, tomato vinaigrette

Chorizo-crusted black cod — white navy beans in sauce Americaine, asparagus, teardrop tomatoes

Seared chicken breast & confit thigh — pea purée, roasted potato, baked yellow beets

Seared free-range chicken — vegetable & mushroom cannelloni, sweet potato cream, white wine mustard jus

Berkshire pork fillet & smoked pork belly — butternut squash purée, braised Belgian endive, shishito pepper, apple-black pepper jus

Braised beef short rib & seared prawns — celery root purée, confit carrot, crushed fava beans, red wine demi

Herb-crusted beef tenderloin — white polenta cake, grilled artichoke, parsley crust, fava bean emulsion, ratatouille squash

Vegan green lentil & vegetable shepherd’s pie — mashed potato crust, asparagus, cashew cream

Filet mignon  — potato au gratin, onion & piquillo pepper jam, sautéed broccolini, truffle demi-glaze

FOURTH COURSE — DESSERT (SELECT ONE)

$12pp per additional item

Violet macaron & black currant crémeux with Bavarian cream

Green apple mousse & chocolate cake with dark chocolate sauce

Pistachio mousse with lemon center, crispy sablé, sour cherry compote

Caraïbe chocolate cake bar with craft house coffee cream

Indian carrot cake with coconut sauce & caramelized nuts

White chocolate jasmine mousse with blood orange marmalade & organic Oreo streusel