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Hors D'oeuvres
Hors D'oeuvres .95 ea
ß Roasted pepper and pesto crostini
ß Crab stuffed mushroom
ß Boursin stuffed mushroom
ß Deviled eggs
ß Currant and pinenut meatballs
ß Swedish meatballs
ß Italian meatballs
ß Tomato, Mozzarella, & Basil Skewer
ß Crab cakes with roasted red pepper aioli
ß Buffalo style chicken wings
ß B.B.Q. Chicken wings
ß Trio fruit skewers
ß Potstickers with Ponzu
ß Vegetarian
ß Pork
Southwestern Empanadas with House-made Pico Di Gallo
ß Assorted bouchees
Salmon and cream cheese
Chicken and apple
Roasted Pepper & Pesto
ß Assorted mini quiche
ß Mexican egg roll with roasted chili salsa
ß Andouille sausage and bell pepper skewers
Hors D'oeuvres 1.25 ea
ß Bacon wrapped scallops
ß Wild Mushroom won-Tons with Asian Mustard
ß Crab Won-Ton with Cranberry Glaze
ß Asparagus wrapped with Prosciutto
ß Indonesian beef tenderloin satay
ß Coconut Chicken Satay with Teriyaki Glaze
ß Tandori chicken satay with a Yogurt Mint Sauce
ß Vietnamese spring rolls with nuoc mam
ß Puff Pastry Shells
Roasted Chicken Salad with Pistachios & Cranberries
Thai Shrimp Salad
Smoked Duck Salad
ß Poached Pear on a Skewer with a Maytag Bleu Cheese Sauce
ß Spicy Chicken Quesadilla With Pico de Gallo
ß Smoked Trout Quesadilla with a Tomato Chive Salsa
ß Blue Corn and Crab Fritters With Voodoo Sauce
ß Asparagus & St. Andre in Phyllo Tartlets
ß Roasted Vegetable & Potato Samosas with Roasted Corn Sauce
ß Assorted cocktail sandwiches
ß Turkey, cucumber, Sprouts, and Brie
ß Flank Steak with Roasted Onions and Honey Dijon Mayonnaise
ß Chicken & Apple salad
ß Tuna Salad with Grilled Pineapple
ß Salami, pesto and provolone
ß Smoked ham, Honey Dijon and Swiss
ß Vegetarian; Sprouts, Tomato, Cucumber, & Red pepper Pesto
Cream Cheese
ß Smoked turkey with red pepper
ß Caribbean Pork with Jamaican Barbecue Sauce
ß Salmon Salad with Lemon, Dill and Roma Tomato
ß Eggplant roulade of goat cheese and daikon sprouts
ß Bacon wrapped Dijon chicken skewer
ß Baby Artichoke Heart with Tomato Concassé, Roast Garlic, and
Basil Mayonnaise
ß Goat Cheese Crostini with
Sweet Basil, Sun-Dried Tomato and Extra Virgin Olive Oil
ß Thai chicken and bell pepper skewer
ß Spiral Of Mozzarella with Sun-Dried Tomato and Fresh Basil on
FoccaCia
ß Artichoke, Fresh mozzarella & basil skewer
ß Fried Plantain Chip with
Jerk Chicken Salad
Cajun Crab Salad
ß Pesto Chicken Pinwheel on Sun-Dried tomato Tortilla with a Pesto
Cream Cheese with Black Olives and Fresh Spinach
ß New Potato with Chevre and Herbs
ß Barbecue Shrimp on Cajun Sweet Potato Flapjack
Spanikopita triangles
Hand Tossed Foccacia Pizzas
Potato, Carmelized Red Onion, & Sage
Gorgonzola, and Roasted Yellow
Pesto, Parmesan, and Sun Dried Tomato
Hors D'oeuvres 1.50 ea
ß Bacon wrapped Shrimp with chipotle b.b.q.
ß Prosciutto Wrapped Shrimp with Basil
ß Jumbo Shrimp, Asian Sausage, & Water Chestnut Wontons with a
Spicy Sweet & Sour Sauce
ß Crawfish Tartlet Topped with Melted Gruyere
ß Grilled Chicken with Brie and Apple Chutney On French Bread
ß Miniature Buffalo Burger with Carmelized Red Onions and Melted
White Cheddar on a Sesame Bun
ß Blini with Smoked Salmon Cream Cheese, and Dill
ß Jumbo shrimp cocktail
ß Tenderloin carpaccio with boursin and capers
ß California rolls with wasabi, ginger and soy
ß Spicy tuna rolls with wasabi, ginger and soy
ß Baby Lamb Chops with Tomato mint Relish
ß Sauteed Scallop with Sun Dried Tomato Puree on a Parmesan Crisp
ß Coconut shrimp with Mango Coulis
ß Smoked trout quesadillas with chive and tomato salsa
ß Sweet Potato Pancake with Ivory Coast Crab Salad Dungeness Blue
Crab Cakes with Paul Prudhomme Tartar Sauce
Platters
International Cheese 3.50 pp
See Corporate menu
Domestic Cheese 2.50 pp
A selection of swiss, cheddar, jalapeno jack and provolone cheese
served with assorted crackers.
Baked St. Andre
See Corporate Menu
Fresh Crudite Basket 2.50 pp
A festive display of garden fresh vegetables served with ranch
style dip.
Seasonal Fresh Fruit 3.25 pp
A decorative arrangement of pineapple, berries, melons and seasonal
fresh fruit.
Shepherd's Bread 2.50 pp
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 French bread.
South Pacific Shrimp Salad
With an Assortment of Taro & Vegetable Chips
Cross Reference Corporate menu for pricing
Bakery displays
Italian Country Basket 1.50 pp
Assorted hearty Italian rolls and sliced loaves.
Continental Basket 1.50 pp
Lavosh, challah Rolls, and Cranberry Walnut Bread.
Traditional Italian Bread Basket 1.50 pp
Fresh baked Ciabatta and Soft Bread Sticks.
Breakfast Sweet Breads 3.25 pp
Freshly made danish, muffins, fruit breads, bagels and croissants.
Displays
Whole Poached Salmon 4.50 pp
Glazed with cucumbers and dill then artistically displayed on a
raised mirror and garnished with capers, red onion, chopped eggs,
caviar and fresh chives. Served with assorted water crackers and
biscuits.
Seafood Display 6.50 pp
This seafood lover's favorite includes oysters on the half shell,
shrimp and crab cocktail. Served with lemon, horseradish, cocktail
sauce and crackers.
Potato Station 4.75 pp
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.
Ice Sculptures Available market
Lighted ice display is a $35.00 rental charge.
House made Chips, Salsas, Mojos & Dips
(See Syd for description)
Bruschetta Station
A selection of unique dips and spreads served with our flavorful
herbed and lightly grilled bruschetta breads
Cilantro pesto Spread
Chipotle Goat Cheese and Oven Roasted Dried Tomato
Fresh Red Tomatoes with Olive Oil & Garlic Caponata 3.75pp
Antipasto Display $3.75
An Assortment of Peppers, Olives, Artichoke Hearts,
Imported Salami, Provolone, Mozzarella, Roasted Red & Yellow
Pepper
Sushi Station $6.00 pp
(3 pieces per guest)
Nigiri-zushi
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
Salads 2.50 pp
ß Chilled Mixed green Salad with Carrots, Cucumber, Cherry Tomato
and Black Olive.
ß Spinach salad with boiled eggs, red onions, black olives,
tomatoes and croutons.
ß Caesar Salad with Shaved Parmesan & Garlic Croutons.
Salads 3.50 pp
ß Field greens with Red Bell, Jicama, & Grape Tomatoes
ß Fresh mozzarella, Red and Yellow Tomatoes, and Balsalmic Syrup on
Field Greens.
· Toasted Pumpkin Seeds, Dried Cranberries, White Cheddar Cheese on
Romaine & Spinach
ß Spinach salad with Shittake mushrooms, cashews, mandarin oranges
and scallions.
Salads 4.50 pp
ß Artichoke Hearts, Kalamata Olives, Feta, Roma Tomatoes, Grilled
Red Onions, with Field Greens and a Roasted Tomato Fresh Oregano
Vinaigrette
ß Roasted Red Peppers, Spiced Candied Walnuts, Goat Cheese, Mesclun
Greens with Roasted Shallot Vinaigrette
· Gorgonzola, Grilled pears, Mesclun Greens and Roasted Shallot
Berry vinaigrette
· The Wedge Salad. Chilled Wedge of Iceberg with Maytag Bleu Cheese
Crumbles and Beef Steak Tomatoes
· Southwestern Caesar with Corn, Roasted Bell Peppers, and Grape
Tomatoes
Dressings
ß Four-peppercorn ranch
ß Bleu Cheese
ß Ancho Chipotle Smoked bacon
ß Caesar
ß Smoked Jalapeno Caesar
ß Sun-Dried tomato, Roasted Garlic and Goat Cheese Ranch
ß
Vinaigrettes
ß Balsamic
ß Burnt Orange Citrus Vinaigrette
ß Roasted Shallot
ß Wild Berry
ß Raspberry
ß Honey Spiced Dijon and Herb
ß Oriental soy and ginger
ß Spanish Mandarin Orange
Soups
Served Chilled 3.50 pp
ß Southwest gazpacho
ß Avocado with red pepper coulis
ß Seasonal fruit in a spicy ginger broth
ß Vichysoisse
Served Hot 3.50 pp
ß Tomato and leek bisque
ß Cuban black bean and tortillas
ß Roasted Butternut Squash Bisque
ß Corn and Crab Chowder
Vegetables
Vegetables 2.00 pp
ß Green beans almondine
ß Carrots Vichy
ß Steamed broccoli
ß Sugar snap peas
Vegetables 2.50 pp
ß Italian medley: zucchini, yellow squash and peppers
ß Sauteed Brussel Sprouts.
ß Harvest medley: Sugar Snap peas, carrots, and red peppers.
ß .Green Bean, Roasted Corn, and Confetti Red Bell Pepper
Vegetables 3.50 pp
ß Asparagus, steamed or sautéed
ß Green Bean and Baby Carrot, and Red Bell Pepper
ß Farm Fresh Roasted Vegetable Display
ß Baby Vegetables (Seasonal Pricing)
ß Duo: Basil and parmesan stuffed tomato & Grilled Asparagus
ß haricot verts with Yellow peppers
ß Baby carrots, Braised Leek, and Artichoke
Sides
Sides 2.50 pp
ß Wild rice pilaf
ß Provencale new potatoes
ß Garlic and cheddar mashed potatoes
ß linguine with herbs & Olive Oil
ß Farfalle with pesto olive oil and parmesan
ß Wasabi, Chive, & Ginger Mashed Potatoes
ß Garlic Mashed Potatoes with Fried Leeks
ß Cilantro lime rice
ß Red Skin-On Mashed Potatoes
ß Moroccan curried pecan cous cous
ß Lemon scented basmati
ß Trio Orzo in Olive Oil and herbs
ß Yukon Gold Smoked Cheddar Mashed Potatoes
Sides 3.50 pp
ß Orzo with wild mushrooms and yellow peppers
ß Herbed spaetzel
ß Gratin Dauphinois
ß Southwestern Sweet Potato Dauphinois
ß Maytag Bleu Twice baked potatoes
ß Grilled polenta
ß Penne Pasta with a Chiffonade of Wild Musrooms, Sun-Dried
Tomatoes, Caramelized Onions and Pinenuts with a Marsala Crème
ß Chipotle Penne Pasta with Roasted Red Peppers, Purple Onions, and
Spicy Grana Crème
ß Wild Mushroom Risotto Cakes with Chive Crème Fraiche
ß Farfalle pasta with Asparagus Tips, Purple Onions, and Mushrooms
in a Roasted tomato Pesto.
Chef Stations
Gourmet Carving Station 4.75 pp
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 7.50pp
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)
(Sarah—New Word?)---Deluxe Carving Station 12.95 pp
Choose from:
Beef tenderloin or Herb crusted prime rib, Tenderloin Wellington
Served with our Dinner roll Assortment, Horseradish sauce, dijon
mustard, herb mayonnaise and Whipped Butter. (With the Tenderloin
Wellington add a Green Peppercorn Goat Cheese Demi Glace)
Gourmet Pasta 6.50 pp
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 for only 2.00 pp
Wild Mushrooms Provencale 3.95 pp
Sauté station with shiitake, portabella and oyster mushrooms
prepared with olive oil, garlic and white wine. Served with olive
oil crostini.
Performance Stations
Northern Italian Station 9.95pp
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 Sage
Caesar Salad Tossed on the Station
with Shaved Parmesan, Housemade Dressing, and Herbed Croutons
Rustic Italian Breads
with Balsamic infused olive oil with fresh basil and roma tomatoes
Signature Hoisin Chicken Station 7.50
(Bok Choy, Snow Peas, Mushrooms, Carrots)
Sesame Oil, Lomein Noodles,
Prepared for your guests in Giant Black Wok on the Station
Served in Chinese-to-go boxes with Chop Sticks
Satay Grilling Station
(Three Satays per person) 6.50
Sichuan Beef
and
Sesame Salmon
Grilled Fresh on the Station
Dipping Sauces
Peanut and Thai Aioli
Pad Thai Station with “Pizzaz” 7.50
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
Gourmet Grilled Fajita Grilling Station $9.95
(Two Fajitas per person)
Marinated strips of Flank Steak, Chicken Breast and Shrimp
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 Cabbage
Shredded Lettuce
Shredded Jack and Cheddar
Fresh Lime
Served with 6” Fluffy Flour Tortillas
Chicken Entreés
Mediterrean 5.50 pp
Grilled Medallions, Artichokes, Wild Mushrooms, and a Lemon White
Wine Sauce.
Picatta 5.50 pp
Pan-fried Medallions with a white wine, lemon and caper sauce.
Pecan 7.00 pp
Pecan encrusted with a Port Wine Pear Sauce
Pumpkin Seed Pesto
encrusted medallions with a Blood orange Butter Sauce . 7.00 pp
Southwest 7.00pp
Medallions of Chicken Breast encrusted in
Tri Color Tortilla Chips
with (see Wendy & Steve) and an Avocado Crème
Portuguese 6.00 pp
Mixed grill of chicken breast and linguisa sausage served on a
piquant tomato vegetable stew.
Montrachet 8.00 pp
Breast stuffed with goat cheese and served with caramelized
shallots and pinenut sauce.
Marsala 5.50 pp
Sautéed breast with a porcini mushroom and marsala sauce.
Monterey 8.00 pp
Breast stuffed with feta, sundried tomatoes and artichoke hearts
then served with a chardonnay cream and topped with feta.
Champagne 6.50 pp
Seasoned breasts, oven roasted and finished with confetti squashes
& peppers and a champagne vin blanc.
Vermont Chicken Roulade 7.00 pp
Chicken Breast Stuffed with a country sun-dried cherry and scallion
stuffing, served with a chardonnay crème sauce
Seafood Entreés
Oven Roasted Sea Bass 15.00 pp
Served on a roasted tomato and leek coulis.
Asian Tuna 15.00 pp
Seared in a sesame crust served on a gingered pineapple ponzu
Rocky Mountain Ruby Red Trout 8.50 pp
with Fresh Herbs, White Wine, Lemon and
Cracked pepper, served with a Roasted Red Pepper Coulis
Grilled Mahi Mahi 12.50 pp
Served with a vanilla bean saffron sauce.
Salmon Fillet 8.50 pp
ß Dilled honey and grained mustard glaze.
ß Grilled oriental ginger soy sauce.
Campfire Grill with Jicama, Carrot, Pablano, and Bermuda Onion Slaw
& a Chipotle Honey Barbecue Glaze
ß Black and White Sesame Salmon with Thai Aioli
ß Pan-Seared with a Lemon Currant Sauce
Grilled Swordfish 12.50 pp
Served with a charred tomato and olive tapenade
Herb Crusted Halibut 11.50 pp
On roasted red pepper coulis.
Plantain encrusted Halibut 11.50 pp
with Japanese Bread Crumbs and Blood Orange Butter Sauce
Salmon En Croute 9.50
Salmon, Spinach, and Boursin Cheese Wrapped in Flaky Pastry with a
Lemon Dill Sauce
Beef Entreés
Grilled Sirloin Medallions 7.50 pp
Garlic rubbed medallions, served with roasted shallot demi-glace.
Chateau of Beef 9.50 pp
Sliced and Served with Wild Mushroom Demi Glace.
Roulade 9.50 pp
Spinach, mushrooms and bacon with mushroom bordelaise.
Or
Red peppers, bacon and parmesan with roasted pepper bordelaise
Szechuan Rubbed Flank Steak 7.50 pp
Served with a Garlic Ginger Glaze
Or
Marinated in Cracked Black Pepper and Molasses
And Served with A Wild Mushroom Demi Glace
Grilled New York Trip 13.50 pp
Served with natural jus.
add sautéed mushrooms for 1.50 pp
Grilled Filet Mignon 17.50 pp
Served with a Green peppercorn Goat Cheese Demi.
Grilled Rib Eye 15.50 pp
Marinated for 24 hours and served with caramelized onions.
Beef Tournedos 15.50 pp
Grilled and served on caramelized onions and blue cheese crème
fraiche on the side.
Pepper Crusted Tournedos 15.50 pp
Served with whole roasted garlic jus.
Grilled Tenderloin Steaks
Served a Classic Red Wine Sauce.
6 oz. steaks 15.00 pp
8 oz. Steaks 18.00 pp
Pork Entreés
Pork Tenderloin 9.25 pp
With a Teriyaki Glaze and Asian Chiles
Boneless Pork Loin 7.95 pp
Marinated in black pepper and garlic and grilled with rosemary and
balsamic vinegar
Game Entreés
Pheasant Roulade 15.50 pp
Pheasant Breast with a fresh herb country stuffing, roasted,
sliced, and served with sun-dried cherry and roasted shallot
demi-glace
Herb Roasted Game Hen 12.95 pp
Stuffed with cranberry and wild rice
Duck Breast 16.50 pp
Marinated in fresh herbs, then grilled and served with (Sarah, we
need to call Barolo Grill)
Lamb Chops 25.50 ?
Colorado Lamb Two Double Chops with a Classic Red Wine Sauce and
Grilled Radicchio
Mediterranean Lamb Chops $15.50?
New with Charred Tomatoes and Kalamata Olive Relish
Vegetarian Entreés
Spanikopita 8.50 pp
Sautéed spinach, feta, garlic and mint baked in a puff pastry and
finished with a lemon cream.
Portabella Mushroom 6.50 pp
Stuffed with spinach, mozzarella, parmesan, garlic and fresh herbs,
topped with roasted peppers feta cheese and baked to perfection.
Wild Mushroom Strudel 8.50pp
with spinach and goat cheese, accompanied by a cranberry citrus
glaze
Grilled Polenta 7.50 pp
Polenta Triangles made with sun-dried tomatoes, smoked gouda,
And Scallions with a charred red bell coulis
Eggplant Parmesan 6.25 pp
On fresh basil marinara.
Pasta Entreés
Penne and Vegetable Gratin 5.50 pp
A delicious combination of penne, artichoke hearts, spinach and red
peppers tossed in alfredo and baked to perfection.
Chicken Formaggio 8.00 pp
Grilled breast of chicken tossed and baked with penne, red peppers,
bacon, parmesan, basil and cream.
Home Baked Lasagna 8.00 pp
Your choice of beef, vegetable, or chicken and spinach.
Shrimp Provencale 12.95 pp
Shrimp sautéed with shallots, white wine and herbs de Provence
served over farfalle pasta and topped with pine nuts and green
onions.
Lobster Ravioli 11.95 pp
Served with a tomato, basil and chardonnay coulis then topped with
parmesan.
Wild Mushroom Supreme Ravioli 9.95pp
Porcini, Portabello, Shiitake, Oyster, & Domestic Mushrooms,
Ricotta & Parmesan Cheeses, Sherry, White Wine, Herbs &
Spices
Served with a Marsala Cream Sauce
Spinach Ravioli 7.95pp
Filled with Italian cheeses. Served with a Roasted Tomato Pesto
Sauce
Bowtie Salmon 11.95 pp
Flaked salmon tossed with farfalle pasta, julienne vegetables,
fresh dill and a dijon cream sauce.
Ziti con Salciccia 8.95 pp
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 7.95 pp
Cheese tortellini and with a tomato cream sauce then topped with
fresh basil and parmesan
Beverages
Each gallon yields 15 eight ounce servings.
Fruit Punch 9.50 gl
Iced Tea 9.50 gl
Hot Tea (12 tea bags) 12.50 gl
Hot Chocolate 13.50 gl
Coffee 15.50 gl
Decaffeinated Coffee 15.50 gl
Spiced Apple Cider 15.50 gl
Orange Juice 18.50 gl
Lemonade 15.50 gl
Strawberry Lemonade 18.50 gl
Canned Sodas 1.00 ea
Mineral Water 2.00 ea
Sparkling Water 2.00 ea
Bottled Juices 2.00 ea
Arizona Teas 2.00 ea
Desserts
Sarah, see corporate menu for platters.
Please Add:
Rocky Mountain Jumbo cookie Platter 2.25 pp
White Chocolate Pecan, Triple Nut chunk, Peanut Butter, Oatmeal
Raisin, and Double Chocolate
(2 per person)
Petite Cookie Platter 1.75 pp
An assortment of Freshly Baked Petite Cookies; featuring unique
flavors made with only the finest ingredients
(3 per person)
Whole Cakes
Gourmet Tortes 24.95 ea
Gourmet Cheesecakes 22.50 ea
Each 10-inch torte or cheesecake serves up to 16 people.
Gourmet Sheet Cakes
Available in a wide variety of sizes and flavors. Each cake is
custom made to your specifications.
Plated Individual Desserts
Cheesecake 3.75 pp
Served with your choice of sauce and garnished with fresh berries.
Tortes 3.95 pp
Served with your choice of sauce and garnished with fresh mint.
Apple Strudel 4.50 pp
With crème anglaise and garnished with a fresh strawberry.
Tiramisu 4.50 pp
Garnished with a vanilla crème anglaise and seasonal berries.
Classic Crème Brulee 4.25 pp
Rich custard baked and topped with a caramelized brittle layer of
sugar
Mousse 4.50 pp
Choose from frangelica, dark chocolate, wild berry, strawberry,
white chocolate, hazelnut and your choice of sauce. Garnished with
fresh mint.
Fresh Fruit Tart 4.50 pp
Served with a raspberry coulis and garnished with a mint sprig.
Ice Cream or Sorbet 4.25 pp
Your choice of flavors and the accompanying sauce and served in a
florentine basket.
Flourless Chocolate Torte 4.50 pp
Served with a Trio of Fruit Sauces and Fresh Whipped Cream
Gelatto Florentine 5.75 pp
Chocolate Hazelnut or Tiramisu Gelatto presented in a Florentine
Cookie Basket with your choice of dessert sauce. Garnished with
Seasonal Fresh Berries
Sauces
ß Crème Anglaise
ß Raspberry Coulis
ß Pear cabernet Coulis
ß Mango Coulis
ß Chocolate Sauce
ß Apricot and Champagne
ß Caramel
ß Almond and Amaretto
ß Mascarpone Cream
ß Strawberry Coulis
ß Jack Daniels Caramel
ß 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
$4.75 per person
Our Uniformed Chefs will Saute Crepes Suzette (with
Fresh Orange Zest and Orange Liquer) for your guests
on the station and serve them piping hot with Gelatto
Flaming Coffee Drinks $2.50 per person
Entertainment, After Dinner Drinks, and Coffee all in
One Station. Our Café Staff will whip up a variety of
delicious concoctions and flame them on the station
Mexican Coffee
A Blend of Kahlua and Cointreau with Coffee and Topped
with Whipped Cream
Lady Lunar Flaming Coffee
A Blend of Three Secret Liqueurs that add a sweet
hazelnut flavor to your coffee
Café Daniel
A Blend of Orange Spices to your coffee topped with
whip cream
Café Michele
A Blend of Chocolate godiva and grand marnier to your
coffee topped with a chambord flavored whip topping
Raspberry Lady
A Sweet Raspberry and Chocolate Blend to your coffee
topped with a chambord flavored whipped topping
Espressos, Cappuccino, Lattes, Mochas
Your own party barista will use premium coffees to conjour up your
guests’ choice of espresso drinks.
50 person minimum. $3.50 per person on a full service event
Bananas Foster Chef Performance Station $4.25 per person
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
The Ice Cream Shop $5.00
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
Butterfingers Candy Bar
Oreo Cookies
Crushed Strawberries
Red Hots
Chocolate Chips
Served with Giant Waffle Cone
*(The Alchohol is not included in the price)
Special Event Planning
Gourmet Fine Catering has designed a comprehensive listing of our
Hors D’oeuvres, Chef stations, Platters, Soups, Salads, Entrees,
Side dishes, and Desserts. This collection of unique menu
selections represents a wide variety of ethnic and regional fare.
This brochure 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 150 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
Alternative 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.
Staff Charges
Four hour minimum for each staff personnel at $20.00-$25.00 per
hour. Available staff: Service Staff, Event Captains, Chef,
Culinary Staff, and Bartenders. All staff charges are based on
actual time worked. If our function times or staff times vary from
the estimated schedule time you will be billed at the appropriate
rate an hour per service person working on your event.
Service Charge
An 18% service charge will be added to all food and labor fees.
Setup and Rental Estimates
Listed below are Gourmet Fine Catering’s rental equipment
estimates. In addition to the basic rental packages we can arrange
for any special rental requirements such as tents, tables, chairs,
specialty linens and theme decorations. Rentals will be ordered by
your event designer and billed directly to you. (Lisa to check)
Hors D’ Oeuvres Buffet
Six-inch plates, cocktail napkins, stainless cocktail forks, and
linen for buffet. 2.00 pp
Sit Down Dinner
Dinner, salad, B&B and dessert plates, dinner fork, salad fork,
dessert fork or spoon, knife and spoon, table linen, linen napkin,
water and beverage glass on table, stainless steel silverware. 5.00
pp
Dinner Buffet
Dinner plate, water glass, table linen, linen napkin, dinner fork,
salad fork, knife and spoon, stainless steel silverware. 4.00 pp
Wedding
Dinner plate, cake plate, hors d’oeuvres plate (if necessary),
water goblet and champagne flute on table, dinner fork, salad fork,
cake fork, table linen, linen napkin, stainless steel silverware.
5.00 pp
Bar & Beverage
Beverage napkins, ice, tubs for icing, bar fruit, wine keys, and
appropriate stemware. 2.00 pp
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 Alternative 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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