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Gourmet Fine Catering has designed a comprehensive listing
of our Hors D’oeuvres, Chef stations, Platters, Soups, Salads, Entrées,
Side dishes, and Desserts. This collection of unique menu
selections represents a wide variety of ethnic and regional fare.
This website is designed to be used as a reference for planning the
special menu to go with any occasion. In addition to events and
special occasions, Gourmet Fine Catering has become one of Denver’s
premier wedding caterers.
Every
year we help more than 250 couples focus on the moment of
matrimony, not on the details and worries of wedding coordination.
With a custom designed menu that will impress your family and
friends, Gourmet Fine Catering will deliver success for what is the
most important day of your lives. Gourmet Fine Catering’s event
designers are available to coordinate the many details associated
with developing our client’s important occasions. Our services
include menu design, floral arrangements, bar services, staffing
requirements, theme and décor consultations and any entertainment
needs.
Hors
D'oeuvres
Hors
D'oeuvres
•
Roasted pepper and pesto sauce crostini
• Crab stuffed mushroom
• Boursin stuffed mushroom
• Deviled eggs
• Currant and pinenut meatballs
• Swedish meatballs
• Italian meatballs
• Tomato, mozzarella, & basil skewer
• Baby grilled cheese on sourdough
• Buffalo style chicken wings
• Trio fruit skewers
• Potstickers with Ponzu: vegetarian, pork
• Assorted bouchees: salmon and cream cheese,
chicken and apple, roasted pepper & pesto
• Mexican egg roll with roasted chili salsa
• Andouille sausage and bell pepper skewers
Hors
D'oeuvres
•
Wild Mushroom won-tons with Asian mustard
• Crab won-ton
• Asparagus wrapped with prosciutto and
smoked provolone
• Indonesian beef tenderloin satay
• Tandori chicken satay with a yogurt mint
sauce
• Vietnamese spring rolls with nuoc mam
• Smoked trout quesadilla with a tomato chive
salsa
• Blue corn and crab fritters with voodoo
sauce
• Puff pastry shells: roasted chicken salad
with pistachios & cranberries, thai shrimp salad, smoked duck
salad
• Poached pear on a skewer with a maytag bleu
cheese sauce
• Spicy chicken quesadilla with pico de gallo
• Roasted vegetable and potato samosas with
roasted corn sauce
• Baby artichoke heart with tomato concassé,
roasted garlic, and basil mayonnaise
• Goat cheese crostini with sweet basil,
sun-dried tomato and extra virgin olive oil
• Coconut chicken satay with teriyaki plum
dipping sauce
• Thai chicken and bell pepper skewer
• Artichoke, fresh mozzarella & basil
skewer
• Fried plantain chip: with jerk chicken
salad or cajun crab salad
• Pesto chicken pinwheel on sun-dried tomato
tortilla with a pesto cream cheese with black olives and fresh
spinach
• New potato with chevre and herbs
• Barbecue shrimp on cajun sweet potato
flapjack
• Wild mushroom strudel with goat cheese,
accompanied by a cranberry citron glaze
• Black-bean and chicken & pepper jack
flautas with a salsa fresco
• Phillo tartlets (choices) Baked brie with
walnuts and brown sugar or asparagus and St. Andre or Goat cheese
with sun-dried tomato and scallion or Spicy Italian sausage and
provolone
• Cucumber boat with southwestern gazpacho
• Corn cake with southwest black beans and
queso blanco
• Yucatan taco with chipotle chicken and napa
cabbage, or blackened shrimp
• Oxacan style chile relleño with avocado dip
• Polenta pancake with spiced cinnamon apples
• Spanikopita triangles
• Bacon
wrapped Dijon chicken skewers
• Mini
round pizza our grilled margherita pizza with tomatoes, fontina
cheese & fresh basil
• Southwestern empanadas with ancho sour
cream
•Spiral of
mozzarella with sun-dried tomato & fresh basil served on a
toasted baguette croustade
• Breaded
Eggplant Roulade - breaded eggplant stuffed with goat cheese,
roasted red bell pepper, and daikon sprouts.
• St. Louis
toasted Ravioli - Sprinkled with parmesan and warm marinara dipping
sauce
Hors
D'oeuvres
•
Bacon wrapped shrimp with chipotle b.b.q.
• Prosciutto wrapped shrimp with basil
• Blackened rare ahi tuna on a gaufrette
potato with wasabi mayo
• Crab cocktail with lemon citron cocktail
sauce
• Jumbo shrimp, Asian sausage, & water
chestnut wontons with a spicy sweet & sour sauce
• Crawfish tartlet topped with melted gruyere
• Lemon-caper skewered shrimp
• Cajun shrimp skewers
• Grilled chicken with brie and apple chutney
on french bread
• Miniature buffalo burger with carmelized
red onions and melted white cheddar on a sesame bun
• Blini with smoked salmon cream cheese, and
dill
• Jumbo shrimp cocktail
• Tenderloin carpaccio with boursin and
capers
• California rolls with wasabi, ginger and
soy
• Spicy tuna rolls with wasabi, ginger and soy
• Authentic southern ham biscuits with honey
mustard
• Toasted Mini BLT sandwiches
• Sautéed scallop with sun dried tomato puree
on a Parmesan crisp
• Coconut shrimp with mango coulis
• Smoked trout quesadillas with chive and
tomato salsa
• Sweet potato pancake with smoked salmon
• Dungeness blue crab cakes with Paul
Prudhomme tartar sauce
• Tex-Mex tenderloin crostini
• Shrimp ceviche in a tortilla cup
• New potato with caviar and cream
• Savory cheesecake in the following flavors:
• Smoked salmon
• Crab and wild mushroom
• Goat cheese and scallion
• Tiger prawns with chimichurri sauce
• Applewood bacon wrapped stuffed with figs
and almonds
• Pancetta wrapped fig stuffed with
gorgonzola
Cocktail Sandwiches
Choose from the variety of options below. Served on freshly baked
dollar rolls
• Caribbean pork with Jamaican barbecue sauce
• Salmon salad with lemon, dill and roma tomato
• Turkey, cucumber, sprouts, and brie
• Flank steak with roasted onions and honey dijon mayonnaise
• Roast beef with spinach, red onion and horseradish sourcream
• Tuna salad with grilled pineapple
• Salami, pesto and provolone
• Smoked ham, honey dijon and swiss
Platters
Country Cheese and Fruit Display
Seasonal grapes, grilled pears and candied walnuts
served with block and wedge imported and domestic cheeses. Served
with crackers, baguettes and lavosh.
Gourmet’s Cheese Display
A selection of swiss, smoked cheddar, dill
havarti, smoked gouda, jalepeño jack, served with assorted
crackers.
Large Baked Brie en Croute
Served with water crackers and lavosh. Select
one of the following flavors: chili infused honey, savory spinach,
mushroom and scallion, red raspberry.
Lobster Ceviche
With plantain chips and fresh avocado.
South Pacific Shrimp Salad
With an assortment of taro & vegetable
chips
Fresh Crudite Display
Lightly grilled red and yellow bell peppers,
zucchini, green beans, asparagus, jicama, carrots, tomatoes,
cucumbers and sugar snap peas, served with red bell pepper avocado
dip.
Seasonal Fresh Fruit
A decorative arrangement of pineapple,
berries, melons and seasonal fresh fruit.
Shepherd's Bread
A large toasted boule, hollowed, then filled
with your choice of spinach, tomato and sour cream dip or crab and
artichoke dip. Served with sliced baguette, crackers and lavosh.
Bakery Displays
Italian Country Basket
Assorted hearty Italian rolls and sliced loaves.
Continental Basket
Lavosh, challah rolls, and cranberry walnut bread.
International Bread Basket
Fresh baked petite baguette, jalapeño cheddar, and calamatta olive
breads.
Tuscan Basket
Ciabatta, focaccia, calamata olive bread, and grissini bread
sticks.
Breakfast Sweet Breads
Freshly made danish, muffins, fruit breads, bagels and croissants.
Displays
Whole Poached Salmon
Glazed with cucumbers and dill then artistically displayed
garnished with capers, red onion, chopped eggs, and fresh chives.
Served with assorted water crackers and biscuits. 40 person
minimum.
Seafood Display
This seafood lover's favorite includes oysters on the half shell,
shrimp and crab cocktail. Served with lemon, horseradish, cocktail
sauce and crackers. 5 pieces/person.
Asian Salmon
Side of sake poached salmon served chilled on a bed of napa cabbage
and bok choy slaw.
Bruschetta Station
A selection of unique dips and spreads that include: chipotle goat
cheese, cilantro pesto cream cheese, tomato and olive caponata.
Served with our flavorful herbed and lightly grilled bruschetta.
Antipasto Display
An assortment of peppers, olives, artichoke hearts, imported
salami, provolone, mozzarella, roasted red & yellow pepper.
Potato Station
Available as either mashed potatoes served in a martini glass
or as a jumbo Idaho potato. Both are presented hot with a wonderful
display of the following toppings; crispy bacon bits, sour cream,
whipped butter, scallions, broccoli and cheddar cheese.
International Dipping Bar
Tri Color Tortilla Chips, Plantain Chips, Grilled Bruschetta
Toasts, Pita Points and Taro Chips. Mango Salsa, Pico de Gallo,
Guacamole, Black Bean Salsa, Mediterranean Hummus, Black Olive
Tapenade, Yellow Pepper Pesto
Sushi Station
Nigiri-sushi, tuna, fresh salmon, assorted sushi rolls, California
rolls, spicy tuna rolls, avocado rolls, with eel and eel sauce, and
other favorites. Served with pickled ginger, soy, wasabi, and
chopsticks on frozen black granite. Option: Our talented sushi chef
will prepare some of this sushi in front of your guests and also
spend a bit of time with your guests (as they work) educating them
on the art of eating sushi ($25.00 per hour)
Salads
• Chilled mixed green salad with carrots,
cucumber, cherry tomato and black olive.
• Spinach salad with boiled eggs, red onions,
black olives, tomatoes and croutons.
• Caesar salad with shaved parmesan & garlic
croutons.
Salads
• Field greens with red bell, jicama, &
grape tomatoes
• Fresh mozzarella, red and yellow tomatoes,
and balsamic syrup on field greens.
• Toasted pumpkin seeds, dried cranberries,
white cheddar cheese on romaine & spinach
• Spinach salad with shitake mushrooms,
cashews, mandarin oranges and scallions.
Salads
• Artichoke hearts, kalamata olives, feta,
roma tomatoes, grilled red onions, with field greens and a roasted
tomato fresh oregano vinaigrette
• Roasted red peppers, spiced candied
walnuts, goat cheese, mesclun greens with herb vinaigrette
• Gorgonzola, grilled pears, mesclun greens
and roasted shallot vinaigrette
• The wedge salad. Chilled wedge of iceberg
with Maytag bleu cheese crumbles and beef steak tomatoes with
balsamic vinaigrette
• Southwestern caesar with corn, roasted bell
peppers, and grape tomatoes
Salad Dressings
• Four-peppercorn ranch
• Bleu cheese
• Ancho chipotle smoked bacon
• Caesar
• Smoked jalapeño caesar
• Sun-dried tomato, roasted garlic and goat
cheese ranch
Vinaigrettes
• Balsamic
• Burnt orange citrus vinaigrette
• Roasted shallot
• Wild berry
• Raspberry
• Honey spiced dijon and herb
• Asian soy and ginger
• Mandarin
Soups
Served Chilled
• Southwest gazpacho
• Avocado with red pepper coulis
• Seasonal fruit in a spicy ginger broth
• Vichyçoisse
Served Hot
• Tomato and leek bisque
• Cuban black bean with condiment trio
• Roasted butternut squash bisque
• Corn and crab chowder
• Acorn squash with green apple
Vegetables
Vegetables
• Green beans amandine
• Carrots Vichy
• Steamed broccoli
• Sugar snap peas
Vegetables
• Italian medley: zucchini, yellow squash and
peppers
• Curried cauliflower
• Harvest medley: sugar snap peas, carrots,
and red peppers
• Green bean, roasted corn, and confetti red
bell pepper
• Vegetable stir-fry
Vegetables (cont.)
Vegetables
• Asparagus, steamed or sautéed
• Green bean and baby carrot, and red bell
pepper
• Farm fresh roasted vegetable display
• Baby vegetables (seasonal pricing)
• Duo: basil and parmesan stuffed tomato
& grilled asparagus
• Haricot verts with red peppers
• Baby carrots, braised leek, and artichoke
Sides
Sides
• Wild rice pilaf
• Provencale new potatoes
• Garlic and cheddar mashed potatoes
• Linguine with herbs & olive oil
• Farfalle with pesto olive oil and parmesan
• Wasabi, chive, & ginger mashed potatoes
• Garlic mashed potatoes with fried leeks
• Cilantro lime rice
• Red skin-on mashed potatoes
• Moroccan curried pecan cous cous
• Lemon scented basmati
• Trio orzo with confetti vegetables
• Yukon gold smoked cheddar mashed potatoes
Sides
• Orzo with wild mushrooms and yellow
peppers
• Herbed spaetzel
• Potato gratin dauphinois or
• Southwestern sweet potato dauphinois
• Maytag bleu twice baked potatoes
• Grilled polenta
• Penne pasta with a chiffonade of wild
mushrooms, sun-dried tomatoes, caramelized onions and pinenuts with
a marsala crème
• Chipotle penne pasta with roasted red
peppers, purple onions, and spicy grana crème
• Wild mushroom risotto cakes with chive crème
fraiche
• Farfalle pasta with asparagus tips, purple
onions, and mushrooms in a roasted tomato pesto
• Twice-baked potato
Chef
Stations
Cocktail Party portions, 4 oz. or 2
sandwiches/person
Gourmet Carving Station
Choose from: hickory smoked ham, beef top round, oven roasted
turkey, marinated and grilled southwestern flank steak, or boneless
pork loin roast. Served with our dinner roll assortment,
horseradish sauce, dijon mustard, herb mayonnaise, and whipped butter.
Colorado Carving Station
Choose from: chateau of beef marinated in cracked black pepper and
molasses, grilled to a perfect medium rare, or ancho rubbed pork
tenderloin. Served with our ciabatta rolls, jalapeno cheddar bread,
and honey wheat rolls, horseradish sauce, honey mustard, mayonnaise
and whipped butter. (with the pork, add mango salsa)
Elite Carving Station
Choose from: beef tenderloin, herb crusted prime rib or
tenderloin Wellington. Served with our dinner roll assortment,
sauce bernaise, horseradish sauce, dijon mustard, herb mayonnaise
and whipped butter. (with the tenderloin Wellington add a green
peppercorn goat cheese demi glace)
Wild Mushrooms Provencale
Sauté station with shitake, portabella and oyster mushrooms
prepared with olive oil, garlic and white wine. Served with
Bruschetta and fresh Parmesan.
Gourmet Pasta
Gourmet five-blend and penne pasta sautéed to order with a fresh
basil marinara or a chardonnay cream. Includes the following
accompaniments: Parmesan, sautéed mushrooms, black olives,
artichoke hearts, green onions, garlic and crushed pepper flakes.
Add grilled Italian chicken or link sausage for $2./pp. Add sautéed
shrimp or blackened scallops for $3.50/pp.
Performance
Stations
Satay Grilling Station (Three Satays
per person)
Szechuan beef, Asian chicken satay, and
sesame salmon grilled before your eyes. Dipping sauces: peanut and
thai aioli.
Signature Hoisin Chicken Station
Sliced chicken breast, bok choy, snow peas,
mushrooms, carrots, sesame oil, lo mein noodles, prepared for your
guests in giant black wok on the station. Served in chinese-to-go
boxes with chop sticks!
Performance Stations (cont.)
Pad Thai Station With “Pizzaz”
Prepared for your guests in two giant black
woks on the station and served in chinese-to-go boxes with chop
sticks. A sumptuous thai noodle dish served with spicy chicken and
shrimp tossed with sprouts, eggs, peanuts, thai basil and cilantro.
Your chef will prepare a variety of unique dishes using an array of
bowls brimming with vegetables including: snow peas, broccoli,
green beans, bamboo shoots, bok choy, carrots, bell peppers and
bean sprouts.
Tenderloin au Poivre Saute Station
Medallions of tenderloin flamed in brandy and
served with sautéed shitake mushrooms. With Yukon gold smoked cheddar
mashers. (3 ounces of tenderloin per guest).
Northern Italian Station
Penne pasta prepared on the station with
a chiffonade of wild mushrooms, prosciutto, sundried tomatoes,
caramelized onions and pinenuts with a marsala creme garnished with
fresh basil. Accompanied by caesar salad with shaved parmesan,
housemade dressing, and herbed croutons. Rustic Italian breads with
balsamic infused olive oil with fresh basil and roma tomatoes.
Gourmet Grilled Fajita Grilling Station (2
Fajitas Per Person)
Marinated strips of flank steak, and chicken
breast seasoned and char-grilled on the station. Red and green
sweet peppers, assorted chilies, purple and yellow onions.
Accompaniments: hand-made guacamole, sour cream, salsa fresca,
zesty corn salsa, shredded lettuce, shredded jack and cheddar,
fresh lime, served with 6 inch fluffy flour tortillas.
Chicken Entrées
Mediterranean
Grilled medallions, artichokes, wild mushrooms, and a lemon white
wine sauce.
Picatta
Pan-fried medallions with a white wine, lemon and caper sauce.
Marsala
Sautéed breast with a mushroom and marsala sauce.
Portuguese
Grilled Chicken Breast Medallions served in a white wine jus with
diced tomatoes, scallions, and prosciutto ham, Finished with smoked
cheddar.
Champagne Chicken
Seasoned chicken breasts, oven roasted and finished with confetti
squashes & peppers and a champagne vin blanc.
Poulet Vin Blanc
Twin medallions of chicken breast with a vanilla bean vin blanc and
sliced almonds.
Pecan
Pecan encrusted with a port wine pear sauce.
Pumpkin Seed Pesto
Encrusted medallions with a blood orange butter sauce.
Southwest
Medallions of chicken breast encrusted in tri-color tortilla
chips and an avocado crème.
Vermont Chicken Roulade
Chicken breast stuffed with a country sun-dried cherry and scallion
stuffing, served with a chardonnay crème sauce.
Montrachet
Breast stuffed with goat cheese and served with caramelized
shallots and pinenut sauce.
Monterey
Breast stuffed with feta, sundried tomatoes and artichoke hearts
then served with a chardonnay cream and topped with feta.
Chicken Scaloppine
Chicken breast with lemon, capers, and artichoke on a bed of
sautéed spinach.
Seafood Entrées
Rocky Mountain Ruby Red Trout
With fresh herbs, white wine, lemon and cracked pepper, served with
a roasted red pepper coulis.
Salmon Fillet
• Dilled honey and grained mustard glaze.
• Grilled oriental ginger soy sauce.
• Campfire grill with jicama, carrot, pablano, and bermuda onion
slaw & a chipotle honey barbecue glaze
• Black and white sesame salmon with thai aioli
• Pan-seared with a lemon currant sauce.
Salmon En Croute
Salmon, spinach, and boursin cheese wrapped in flaky pastry with a
lemon dill sauce.
Spanish Paella
With mussels, shrimp, scallops, chicken and spicy sausage.
Herb Crusted Halibut
On roasted red pepper coulis.
Plantain encrusted Halibut
With japanese bread crumbs and blood orange butter sauce.
Grilled Swordfish
Served with a charred tomato and olive tapenade.
Grilled Mahi Mahi
Served with a vanilla bean saffron sauce.
Oven Roasted Sea Bass
Served on a roasted tomato and leek coulis.
Beef Entrées
Grilled Sirloin Medallions
Garlic rubbed medallions, served with roasted shallot demi-glace or
a pommery mustard sauce.
Grilled Flank Steak
Szechuan rubbed, served with a garlic ginger glaze or Marinated in
cracked black pepper and molasses and served with a wild mushroom
demi glace.
Chateau of Beef
Sliced and served with a golden raisin cognac sauce.
Roulade
Spinach, mushrooms and bacon with mushroom bordelaise. or red
peppers, bacon and parmesan with roasted pepper bordelaise.
Grilled New York Strip
Served with natural jus, & sautéed mushrooms.
Grilled Rib Eye
Marinated for 24 hours and served with caramelized onions &
horseradish crème.
Beef Tournedos
Grilled and served on caramelized onions and blue cheese crème
fraiche on the side.
Grilled Filet Mignon
Served with a green peppercorn goat cheese demi.
Pepper Crusted Tournedos
Served with whole roasted garlic jus.
Grilled Tenderloin Steaks
Served with a Classic Red Wine Sauce,
Pork/Game/Lamb
Entrées
Boneless Pork Loin
Marinated in black pepper and garlic and grilled with rosemary and
balsamic vinegar.
Pork Tenderloin
With a teriyaki glaze and Asian chiles.
Herb Roasted Game Hen
Stuffed with cranberry and wild rice.
Mediterranean Lamb Chops
Grilled and served with charred tomatoes and calamata olive relish.
Pheasant Roulade
Pheasant Breast with a fresh herb country stuffing, roasted,
sliced, and served with sun-dried cranberry and roasted shallot
demi-glace.
Duck Breast
Marinated in fresh herbs, then grilled. Served with a sundried
cherry and scallion pinot noir reduction.
Lamb Chops
Colorado lamb two double chops with a classic red wine demi and
grilled radicchio.
Colorado Mixed Grill
Petite portions of duck, pheasant, and elk prepared with regional
spices.
Pasta Entrées
Penne and Vegetable Gratin
A delicious combination of penne, artichoke hearts, spinach and red
peppers tossed in alfredo and baked to perfection.
Chicken Formaggio
Grilled breast of chicken tossed and baked with penne, red peppers,
bacon, parmesan, basil and cream.
Home Baked Lasagne
Your choice of beef, vegetable, or chicken and spinach.
Shrimp Provencale
Shrimp sautéed with shallots, white wine and herbs de Provence
served over farfalle pasta tossed in a classic vin blanc and topped
with pine nuts and green onions.
Lobster Ravioli
Served with diced Roma tomato, fresh basil and a chardonnay coulis
then topped with parmesan.
Wild Mushroom Supreme Ravioli
Porcini, portabello, shiitake, oyster, & domestic mushrooms,
ricotta & parmesan cheeses, sherry, white wine, herbs &
spices. Served with a marsala cream sauce and garnished with diced
scallions.
Spinach Ravioli
Filled with Italian cheeses. Served with a roasted tomato pesto
sauce.
Bowtie Salmon
Flaked salmon tossed with farfalle pasta, julienne vegetables,
fresh dill and a dijon cream sauce.
Ziti con Salciccia
Grilled spicy Italian sausage, red and green pepper julienne,
onions and fresh tomatoes tossed with marinara then topped with
romano and baked.
Tortellini ala Melanzanne
Cheese tortellini with a tomato cream sauce then topped with
scallions.
Vegetarian Entrées
Eggplant Parmesan
On fresh basil marinara.
Grilled Vegetable Skewers
On a bed of saffron cous cous.
Portabella Mushroom
Stuffed with spinach, mozzarella, parmesan,
garlic and fresh herbs, topped with roasted peppers, feta cheese
and baked to perfection.
Grilled Polenta
Polenta triangles made with sun-dried tomatoes,
smoked gouda, and scallions with a charred red bell coulis.
Vegetarian Lasagne
Vegetable lasagne with grilled squashes,
peppers, mushrooms and asparagus. Layered with ricotta and asiago
cheese. Topped with a cream sauce and fresh parmesan.
Butternut Squash Ravioli
With vanilla bean vin blanc and fresh herb
garnish.
Wild Mushroom Strudel
with spinach and goat cheese, accompanied by
a cranberry citrus glaze.
Spanikopita
Sautéed spinach, feta, garlic and mint baked in
a puff pastry and finished with a lemon cream.
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Beverages
Each gallon yields 15 eight-ounce servings.
Fruit Punch
Iced Tea
Hot Tea (12 tea bags)
Hot Chocolate
Freshly Brewed Coffee
Freshly Brewed Decaffeinated Coffee
Spiced Apple Cider
Orange Juice
Lemonade
Strawberry Lemonade
Canned Sodas
Mineral Water
Sparkling Water
Bottled Juices
Arizona Teas
Desserts
Gourmet Fine Catering has established our
reputation for delicious handmade pastries, cookies, and breads
baked daily in our pastry shop.
The Denver Platter
An assortment of petite freshly baked gourmet
cookies, chocolate cream cheese brownies, seasonal fruit bars (3
per person)
The Silvercreek Platter
A beautiful display of our finest petite
desserts. Éclairs, turtle brownies, fresh fruit tarts, and
chocolate dipped strawberries (3 per person)
The Aspen Platter
Our chef’s five star whole sliced desserts. A
sinful display of assorted cheesecakes and tortes. (1.25 slices per
person)
The European Platter
This gourmet platter will remind you of a
European bakeshop. Platter includes éclairs, fruit tarts, truffles,
apple walnut cheesecake and chocolate dipped strawberries (3 per
person)
Rocky Mountain Jumbo cookie Platter
White chocolate pecan, triple nut chunk,
peanut butter, oatmeal raisin, and double chocolate (2 per person)
Petite Cookie Platter
An assortment of freshly baked petite
cookies; featuring unique flavors made with only the finest
ingredients (3 per person)
Whole Cakes
Each 10-inch torte or cheesecake serves up to
12 people
Gourmet Tortes
Gourmet Cheesecakes
Gourmet Sheet Cakes
Available in a wide variety of sizes and
flavors. Each cake is custom made to your specifications
Plated Individual Desserts
At Gourmet Fine Catering we specialize in
spectacular desserts that will leave your guests craving more.
Cheesecake
Served with your choice of sauce and
garnished with fresh berries.
Tortes
Served with your choice of sauce and
garnished with fresh berries.
Apple Strudel
With crème anglaise and fresh strawberries.
Tiramisu
With a vanilla crème anglaise and seasonal
berries.
Classic Crème Brulee
Rich custard baked and caramelized brittle
layer of sugar.
Mousse
Choose from Frangelica, dark chocolate, wild
berry, strawberry, white chocolate, hazelnut and your choice of
sauce.
Fresh Fruit Tart
With a raspberry coulis.
Ice Cream or Sorbet
Your choice of flavors and the accompanying
sauce and served in a florentine basket.
Flourless Chocolate Torte
Served with a trio of fruit sauces and fresh
whipped cream.
Gelato Florentine
Chocolate hazelnut or tiramisu gelato
presented in a florentine cookie basket with your choice of sauce
and fresh berries.
Sauces: crème Anglaise, raspberry
coulis, pear cabernet coulis, mango coulis, chocolate sauce,
apricot and champagne, caramel, almond and amaretto, mascarpone
cream, strawberry coulis, Jack Daniels caramel, mocha kahlua
custard.
Custom
Desserts
In addition to our listed desserts and
baked goods, we offer a wide variety of custom-designed desserts,
baked goods and cakes. Please schedule a consultation with your
event designer to discuss the perfect addition to your fabulous
Gourmet Fine Catering meal.
Dessert Stations
Gourmet's Signature Crepes Suzette
Performance Cooking Station
Our uniformed chefs will sauté crepes suzette
(with fresh orange zest and orange liqueur) for your guests on the
station and serve them piping hot with gelato. Alcohol not
included.
Espresso, Cappuccino, Latte, Mocha on
a full service event
50 person minimum - price based on number of
guests. Your own party barista will use premium coffees to blend
your guests’ choice of espresso drinks.
Bananas Foster Chef Performance Station
Fresh sliced bananas prepared in skillets in
the room in the traditional New Orleans style with Meyers Rum* and
brown sugar served for your guests over vanilla ice cream. [Rum is
not included in the price]
The Ice Cream Shop
Chocolate and French vanilla ice cream with
each guest’s choice of the following: hot fudge sauce, caramel
sauce, Reeses Pieces, M&M’s, crushed nuts, candy sprinkles, Kit
Kat bars, Butterfinger candy bar, Oreo cookies, crushed
strawberries, red hots, chocolate chips, served with giant waffle
cone.
Cookies in a Cup
Baked in the Room. Imagine this “Your own
personal baker will prepare thick gooey homemade cookies in
miniature ovens and serve them up in individual cookie pans to each
of your guests. Chocolate chip, white chocolate macadamia nut,
oatmeal raisin, served piping hot with vanilla ice cream.
The Chocolate Fountain
Hot flowing fountain of chocolate with
skewered strawberries, pound cakes, oreo cookies, macaroons,
marshmallows, pineapples, and bananas. Presented along with toasted
coconut, candy sprinkles, chocolate sprinkles, and crushed
butterfingers (priced based on number of guests)
Event
Confirmation Details
Bar Coordination:
Gourmet Fine Catering can plan and arrange for the delivery of
liquor and mixers for any occasion. All liquor and mixers arranged
for by Gourmet Fine Catering will be the sole financial
responsibility of our client. The client will be billed directly
from the liquor purveyor based on consumption and on non-returnable
items. This service is provided at the sole discretion of our clients.
Clients may provide their own liquor.
Event Confirmation: Upon receipt of
your order, Gourmet Fine Catering will confirm your selections via
fax. Please review the confirmation thoroughly. If the order is
correct, please sign it and fax it back to (303) 573-0947. If there
are any changes or corrections, please call (303) 825-4545.
Staffed Events: All staffed events are to be paid in full and the
guest count finalized five (5) business days prior to the event.
The final guest count may be increased but not decreased up to
three (3) days prior to the event and the client will be billed for
the additional guests (net ten days).
Minimum
Orders:
We are happy to accommodate orders of any size with the exception
of menu selections that require a minimum. In addition, we require
a minimum for orders with delivery on Sundays. Please call for
details.
Special Requests: We are happy to accommodate any special
requests. Please speak with one of our event coordinators for
details and options.
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