Hors D’Oeuvres Buffalo Mozzarella, Tomato, Olive and Pesto on a Garlic Crostini
Wok Charred Venison with Colorado Peach Chutney on Bruschetta
Lacquered Ahi Tuna with Pineapple Cilantro Salad
Miniature Crab and Lobster Cakes with
Lemon Chive Crème Fraiche
Crisp Potato Pancakes with Smoked Salmon and Caviar
Soup
Wild Mushroom Bisque
Salad
Jerome Salad with Frisée, Endive, Applewood Smoked Bacon,
Pecans and a Sun-Dried Cherry Vinaigrette
Intermezzo
Green Apple and Mint Sorbet
Entrées
Carved Chili Rubbed Tenderloin served with Potato
and Applewood Smoked Bacon Gratin, Grilled Asparagus
and a Red Wine Caramelized Shallot Sauce
or
Grilled Colorado Trout on Orzo with Tomato, Spinach
and a Lemon Butter Nage
or
Roasted Colorado Rack of Lamb with Vegetable Couscous
and a Natural Lamb Jus
Confection Plate Assorted Pastries, Truffles and Petit Fours Wedding Cake
Vanilla Chiffon Cake Filled with Vanilla Bean Cream
and Fresh Seasonal Berries Iced with Vanilla Buttercream
