~ Passed Hors d’Oeuvres ~
Mini Lamb Skewers with Mint Demi-Glace
Seared Crab and Shrimp Cakes with Ancho Chili Crèma
Cave Aged Gruyere and Fresh Pear on Crostini ~ Dinner ~
The Hotel Offers Plated Dinners, Buffets,
and Cocktail-Style Receptions ~ Tableside Soup Course ~
Maine Lobster and Roasted Sweet Corn Bisque
Fresh Roasted Tomato Cream ~ Salad Course ~
Arugula, Frisee, Baby Spinach and Radicchio Mix,
Topped with Diced Fresh Pears and Candied Walnuts,
served with a Citrus Vinaigrette ~ Entrées ~
Grilled Colorado Beef Tenderloin in a Port Wine Demi-Glace
Alaskan Halibut Topped with a Chipotle Cream Sauce
Eggplant, Mozzarella, and Tomato Stack ~ Dessert ~
Chocolate Mousse Kahlua Torte
Blackberry Crème Brulee
The Hotel Offers a Complimentary Champagne Toast and
Cake-Cutting, in lieu of a Dessert. ~ Gourmet Coffee Bar and Chocolate Fountain ~
Rich Coffee Blends with Flavored Syrups, Assorted Toppings,
and Chocolate-Dipped Spoons.
The Chocolate Fountain of Molten Semi-Sweet Chocolate
is served with an Array of Dipping Items.
