Hors d’oeuvres
Butler Passed
Crab Stuffed Crimini Mushrooms
Spicy Coconut Shrimp with Mango Salsa
Grilled and Sliced Filet Mignon on
Crisp Gaufrette with Maytag Blue Cheese
and Red Onion Marmalade
Signature Chef’s Tables
Baby Lettuces tossed with Chive Dressing
Sliced Colorado Tomatoes with
Fresh Mozzarella and Basil
Garlic Marinated Outer Banks Swordfish
with Spinach, Wild Mushrooms and
Champagne Beure Blanc
Medallions of Beef with Yukon Gold Potatoes and
Cracked Pepper Cabernet Jus
Penne Pasta Tossed with Garlic, Cherry Tomatoes,
Basil and Pine Nuts,
Sautéed Colorado Seasonal Vegetables
Assortment of Rolls, Butter and
Oven-Roasted Garlic Bulbs
