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Holiday Menu

- SAMPLE -

Passed Hors d’ Oeuvres

  • Saffron Rice Cakes with Chorizo, Shrimp
    and Roasted Red Pepper
  • Camembert Cheese & Walnut Crostini
  • Colorado Smoked Trout & Horseradish Served on Pumpkin Flat Bread

Displayed on the Buffet

  • Niman Ranch Pork Tenderloin, Apricot, Dates, Warm Burgundy Wine and Honey Poached Pears
  • Sliced thin and served with a Fruit Chutney
  • Seared Green Pastures Ranch Beef Tenderloin, Encrusted with Fresh Herbs, Carved Thin, Drizzled with Warm, Thick Cognac Glace de Viande
  • Sweet Potato, Yukon Gold, Gruyere Au Gratin.
  • Butternut Squash Ravioli Sauced with Sage and Hazelnut Cream Sauce, Garnished with Lavender
  • Mixed Greens with Julienne of Winter Vegetables, Apples, Cranberry, & Spiced Pecan Salad, Herb Vinaigrette
  • Warm Dinner Rolls with Sweet Butter

Dessert

  • Warm Bread Pudding with Rum Sauce
  • “After-Dinner Mint”
  • Crumbled Chocolate Brownie, Scoop of Vanilla Ice Cream
  • Topped with Crushed Winter Green Candies, Drizzled with Crème de Menthe, Served in Martini Glasses
  • Coffee, Decaffeinated Coffee and Herbal Tea Service