Hors D’Oeuvres
Polenta Crostini with Gorgonzola Cheese
and Caramelized Onions
Chicken Prosciutto and Sage Skewers with Red Pepper Aioli
Achiote Grilled Shrimp with Mango Dipping Sauce
Crab Cakes with Sun dried Tomato, Leeks,
and Pine nuts served with Salsa Rossa
Endive with Pecan Salad First Course
Colorado Wild Mushroom Soup
Mixed Greens with Avocado, Mango and Pickled Ginger
and Honey Ginger Dressing
Spinach Salad with Pears, Parmesan Cheese,
Caramelized Onions and Pear Vinaigrette
Buffalo Carpaccio with Shaved Reggiano Parmesan
Galantine of Duck with Arugula Salad, Lingonberry Dressing Entrées
Fillet of Beef stuffed with Gorgonzola Prosciutto wrapped
and Green Peppercorn Sauce
Elk Medallion wrapped in Pancetta with a Cherry Sauce
Colorado Rack of Lamb with Olive Crust or Herb Crust
and Mint Merlot Au Jus
Lemon Grilled Salmon with Warm Lentil Salad
Chicken Breast Stuffed with Green Olives and Almonds
Pecan Crusted Trout with Crayfish Hash Dessert
Custom Wedding Cake Sliced and Served
Tiny Heart Short Cakes with Raspberries
Fresh Berry Tartlets with lemon Curd
Croquembouche
