Beautiful Hors D’oeuvres Displays
Artisan cheese platter with housemade mozzarella
and regional cheese
Asparagus with beef tenderloin and smoked salmon served
with tarragon aioli and scallion soy sauce.
Garnished, Butlered Hors D’oeuvres
Risotto croquette with mozzarella and prosciutto
Cavair on buckwheat pancake with crème fraiche
Lobster newburg tartlette
Duck, brie and strawberry bouchèe Salad with Chef Inspired Artisan Bread
Entrée
Wild game mixed grill of elk medallions,
sweet red pepper glazed quail and wild boar terrine with
boulangere potato and seasonal vegetable bouquet.
Rocky mountain trout and salmon mousseline pinwheel
with red quinoa pilaf and grilled baby vegetables.
Tender charbroiled veal chop with creamed forest mushrooms
and leeks under a crispy gruyere crust with
anasazi corn cakes and mashed yucca root
Dessert
Sweet trio of wedding cake, chocolate truffle
and chocolate dipped strawberry.
