Finger tapas
Smoked Trout mousse with Serrano and roasted red pepper
Marinated boccocini cheese with prosciutto
Pistachio chive goat cheese and beet stuffed endive
Red snapper ceviche, mango, jalapenos and popcorn
Shitake mushroom with chanterelle and goat cheese pizzettas
Balsamic figs with crumbled Roquefort, arugula on flat bread
Bruschetta with Serrano ham and Heirloom tomato
Sicilian caponata
Artichokes in herb with lemon dressing

Hors‘d oeuvres
Stuffed mushrooms with spicy apricot sausage
Chorizo and raisin croquettes with roasted red pepper aioli
Grilled prawns with garlic, cilantro and lime
Herb marinated chicken skewers with creamy sundry tomato aioli
Colorado elk with grape tomatoes and balsamic reduction
Shaved beef tenderloin with sun-dried tomato butter on brioche slider
Lamb chops with Paonia peach salsa
Sautéed scallops with corn salsa

Salads
Grilled Colorado peach, ricotta, with arugula, balsamic drizzle
Salad Lebanese: mixed baby greens, hearts of palm, tomatoes with lemon vinaigrette
Spinach, gorgonzola, pear, candied walnuts, yogurt dressing
Grilled radicchio, tomato and citrus salad, with olive oil and balsamic
Minted melon, feta and fennel salads
Heirloom tomato panzanella with basil, red onion, and olives
Nectarine and avocado salad with crab meat

Summer Soups
Old fashion Gazpacho, cucumber, tomato, spicy green pepper, and baguette
Prosecco, mint and melon soup with goat cheese crostini

Entrees
Pancetta wrapped pork loin, chickpea puree, scallion, cherry salad, and pork jus
Roasted chicken breast, mint, pea, pinions, and currant orzo with garlic-tahini sauce
Seared salmon with lentils “mujedra” style with caramelized onions and brown rice, garlic spinach, and lemon yogurt sauce
Sliced flat iron steak, grilled zucchini, squash and red onion with lemon vinaigrette, served over arugula
Pan seared scallops, sweet corn garbeur, sautéed wild mushrooms, herb pistou and crispy leeks
Grilled petite tenderloin, topped with a chimmichurri sauce, served with thyme-roasted cherry tomatoes, chive, and white bean salad
Pan seared sea bass, almond-saffron cream sauce over sliced almonds and wilted green
Apricot-mustard glazed lamb chops, zucchini ribbons with cumin and spring vegetable couscous
Papardelle with roasted chicken, sun dried tomatoes, garlic, shallot, and arugula
Manila clam linguine garlic, crushed red pepper, parsley, white wine, butter, and breadcrumbs
Saffron fettuccini, with oven dried tomato, broccolini and aged pecorino cheese
Caramelized Leek and cherry tomato quiche, field green salad with sherry vinaigrette
*Any dish may be made vegetarian upon request*

Desserts
Raspberry & Strawberry Tart (raspberries or strawberries, almond cream in sweet dough )
Lemon and Lime Tart ( sweet tart dough filled with key lime cream and meringue)
Chocolate Tart (sweet tart dough with light dark chocolate ganache)
Paris breast (ring shaped pastry, filled with praline-flavored pastry cream and sprinkled with almond and powdered sugar)
Opera (almond genoise soaked in a syrup layered with coffee butter cream and chocolate ganache)
3 Marveilles (biscuit soaked with cognac layered with milk, white and dark chocolate mousse
Poached Colorado peaches (grilled brown-sugar peaches with white chocolate)

Sandwiches
Mozzarella, eggplant, spinach, sun dried tomato pesto on foccacia
Turkey, brie, green apple, tarragon-mayo baguette
Thai chicken wrap, cucumber, cabbage, and spicy peanut sauce
Chicken salad stuffed flatbread made with grapes, walnuts, celery topped with butter lettuce
Italian ciabatta with turkey, salami, pepperoni, ham, and provolone topped
with red onion, lettuce, pepperoncini, olive oil and red wine vinegar