Beautiful Hors D’oeuvres Displays
Artisan cheese platter with homemade mozzarella and
regional cheeses
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
Caviar on buckwheat pancake with crème fraiche
Lobster Newburg tartlets
Duck, Brie and strawberry bouchee
Salad with Chef Inspired Artisan Bread
Entrée
Wild game mix 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 pin wheel 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
