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HORS D' OEUVRES HORS d’ OEUVRES Fotes Cateing Menu Inspiatio ✽ Spring & Summe 2017 Honey Smoked Salmon Nachos Beef Tartare Grilled Peach Burrata Crostini Colorado Honey Smoked Fish Company Finely Hand-Chopped Beef Tenderloin Roasted Garlic Crostini Topped with Smoked Salmon on Wonton Crisps with Tossed in Lemon and Chile Vinaigrette, Grilled Local Peaches, Burrata Cheese Ginger Habanero Sauce & Microgreens Served on a Rice Cracker and Topped and Fresh Basil with Pickled Red Onions (GF) Mediterranean Herb Shrimp Green Chile Mac & Cheese With Lemon Basil Shallot Aioli (GF) Grilled NY Strip Steak Bites Croquettes Colorado Aspen Ridge Beef with Truffle Green Chile Tomatillo Mac n’ Cheese Seared Ahi Tuna Bites Artichoke Mousse & Parmesan (GF) Rolled with Crispy Panko, Topped with Seared Ahi Tuna on Wonton Crisps Blackberry Jalapeño Jam Topped with Habanero Ginger Sauce Curry Lamb Meatballs and Wasabi Microgreens Local Superior Farms Ground Lamb Fresh Watermelon & Served on a Pick with Tzatziki Sauce Cherry Tomato Bites Lemon Jalapeño Scallop Topped with Pink Peppercorn Sherry Pan Seared Scallop with Meyer Lemon Vinaigrette and Crumbled Feta (GF) Jalapeño Gastrique and Cilantro Smoked jalapeño Cheddar in an Appetizer Spoon (GF) Buffalo Sausage Local Continental Sausage, Pretzel Warm Raspberry Brie Bites Skewered with Sweet Dijon Sauce Brie and Raspberry Preserves Melted in Mini Crab Cakes Phyllo, Topped with Toasted Almonds Served with Remoulade Beef Short Rib Empanadas Filled with Corn and Red Peppers, Stuffed Peppadew Peppers Chipotle Spiced Shrimp Served with Chimichurri Sauce Petite Sweet Peppadews Peppers With Avocado Dipping Sauce (GF) Stuffed with Honey Whipped Chèvre Wild Boar Sausage Bites and Mascarpone Cheese (GF) “Pig and Fig” Bites Grilled Local Continental Sausage with Crispy Prosciutto, Whipped Goat Sweet Cranberries and Apricots, Served Caprese Bites Cheese, Fig and Green Onion (GF) with Pickled Mustard Seeds (GF) Fresh Mozzarella, Cherry Tomato and Basil with Balsamic Glaze on a Pick (GF) Bacon Wrapped Medjool Dates Mini Hamburger Sliders Stuffed with Bleu Cheese and Served Local Colorado Aspen Ridge Ground Artichoke & Sun Dried with Red Wine Reduction (GF) Beef on Mini Black Pepper Brioche Buns Tomato Wontons Served with Ketchup and Pickles With Pesto Dipping Sauce Sugar Donut Pork Belly Bite Maple Braised Snake River Farms Kale Pesto Bite Pork Belly and Citrus Slaw on a Smoked Jerk Chicken Skewer With Sun Dried Tomatoes and Ricotta Cinnamon Sugar Donut Hole Grilled Jerk Chicken, Mozzarella Stuffed Smoked Pappadew Pepper, and Bruleed in a Cheddar Cup (GF) Pineapple, Smoked and Served with Crispy Pot Stickers Jalapeño Pineapple Sauce (GF) Wild Mushroom Quesadillas Pork Dumplings with Spicy Thai Sauce Bite-Sized Quesadillas with Mushrooms and Cheese, Topped with Pesto Tenderbelly Hog Blanket Mustard Herb Chicken Bites Slow Braised Snake River Farms Served with Blackberry Bourbon Pork Belly with Puff Pastry and Barbecue Sauce (GF) Pickled Mustard Seeds Coconut Chicken Bites Sweet Coconut and Panko Crusted Mini Thai Pork Sliders Chicken Served with Mango Chutney Slow Cooked Thai Pulled Pork with Sweet Thai Basil & Red Onion Chutney On Petite Black Pepper Brioche Buns Jerk Chicken Meatballs Local Red Bird Farms Ground Chicken with Pineapple Coconut Cream Sauce Mini Smoked Chicken Sliders Smokey Pulled Chicken and Pineapple Jalapeño Jam on a Petite Black Pepper Brioche Bun FIRST COURSE Fotes Cateing Menu Inspiatio ✽ Spring & Summe 2017 Salads Served withBreads Whipped Butter White Wine Pear Salad Fresh Arugula and Romaine, White Wine Poached Housemade Dinner Rolls Sliced Pears, Crispy Prosciutto, Parmesan Cheese Steakhouse Sweet Brown Rolls and Toasted Walnuts with White Balsamic and Potato Bread Rolls Vinaigrette (GF) House Made Herb Focaccia Palisade Peach Salad Mixed Greens and Arugula with Colorado Palisade Peaches, Burrata Cheese, Toasted Almonds and Schnibs’s Pretzel Rolls Cumin Vinaigrette (GF) Challah Knot Rolls Apple & Goat Cheese Salad Fresh Spinach with Green Apple Slices, Parmesan Breadsticks Caramelized Onions, Pecans, and Local Colorado Haystack Mountain Goat Cheese Brioche Dinner Rolls with Cranberry Apple Vinaigrette (GF) Buttered Herb Knot Rolls Quinoa & Kale Salad Tossed with Fresh Blueberries, Red Onion, and Pomegranate Vinaigrette (GF/Vegan) Roasted Vegetable Salad Sops Oven Roasted Brussels Sprouts, Butternut Squash Sweet Corn Bisque and Broccoli Chilled and Tossed with Chopped Kale, Creamy Sweet Corn Bisque Poured Red Wine Poached Pears, Parmesan, Dried Tableside over Burrata Cheese, Pea Shoots, Cranberries and Dark Balsamic Vinaigrette (GF) and Roasted Cherry Tomato (GF) Strawberry Balsamic Salad Charred Cauliflower Soup Mixed Greens with Strawberries, Feta, Candied Nuts With Local Kale, Heirloom Fingerling Potatoes and a and Strawberry Balsamic Vinaigrette (GF) Hint of Chipotle, Poured Tableside (GF) Classic Wedge Salad Iceberg Wedge with Tomato, Bacon, Red Onion, and Bleu Cheese Crumbles, Served with Fresh Dill Buttermilk Ranch Dressing (GF) Harvest Salad Mixed Greens with Candied Nuts, Dried Cranberries and Champagne Vinaigrette (GF) Tuscan Green Salad Arcadian Greens with Roasted Cherry Tomato, Shaved Red Onion, and Shredded Carrots, Served with Sweet Dijon Vinaigrette (GF) MAIN COURSE Fotes Cateing Menu Inspiatio ✽ Spring & Summe 2017 Grilled Beef Tenderloin Lemon Sage Chicken Carved Tableside and Served with Bordelaise Lemon-Brined Chicken with Sage and and Cream Horseradish Sauces on the Side (GF) Smoked Mozzarella Cream Sauce Garnished with Crispy Prosciutto and Fried Sage (GF) New York Strip Steak Local Colorado Aspen Ridge Beef, Grilled Caramelized Onion & Camembert Chicken and Topped with Charred Onion Jam (GF) Seared Chicken with Caramelized Onion Camembert Cream and Fresh Chive (GF) Braised Boneless Beef Short Ribs Slow Cooked with Red Wine Demi (GF) Mustard Herb Chicken Baked and Drizzled with Olive Oil Carved Bison Sirloin and Fresh Rosemary (GF) Colorado Rock River Ranch Bison Carved Tableside and Served with Blackberry Pesto Chicken Bordelaise and Creamy Horseradish (GF) Pesto Marinated Chicken Breast Topped with Peppadew Pepper Relish (GF) Thai Basil Pineapple Short Ribs Slow Roasted Boneless Beef Short Ribs with Scallions, Rosemary Rubbed Char Grilled Chicken Pineapple, and Pineapple Jalapeño Sauce (GF) Served with Sweet Corn Relish (GF) Coffee & Orange Zest Marinated Sun Dried Tomato & Artichoke Chicken Denver Flatiron Steak Pan Seared Chicken Breast Filled with Served with Balsamic Tomato Jam (GF) Sun Dried Tomato, Artichoke, Herbs and Cheese Served with Romesco Sauce (GF) Oven Roasted Carved Baron of Beef Carved Tableside and Served with Blackened Lemongrass Chicken Creamy Horseradish and Bordelaise (GF) Grilled Chicken Breast with Citrus Chili Sauce (GF) Maple Chipotle Glazed Pork Tenderloin Carved Tableside with Sweet Corn Relish (GF) Goat Cheese & Roasted Vegetable Galette Roasted Seasonal Vegetables in Flaky Pastry and Topped with Colorado Goat Cheese Caramelized Onion Lemon Salmon Finished with Pomegranate Balsamic Reduction Seared Salmon with Lemon and Caramelized Onion Sauce, Topped with Fresh Arugula (GF) Quinoa Zucchini Boat Quinoa Salad with Squash, Fresh Herbs, Dried Seared Halibut Cranberries, and Golden Raisins Presented in a Finished with Peppadew Pepper Relish (GF) Roasted Zucchini and Finished with Crispy Carrots and Balsamic Reduction (GF/Vegan) Grilled Steelhead Trout With Shaved Fennel and Onion (GF) Balsamic Mushroom “Scallops” Over Pesto Quinoa with Fire Roasted Tomatoes (GF) Garlic Herb Grilled Shrimp Marinated and Grilled Shrimp on a Skewer (GF) Spaghetti Squash “Nest” Topped with Ratatouille (GF/Vegan) Chargrilled Mahi Mahi Served with Mango Salsa (GF) ON THE SIDE Fotes Cateing Menu Inspiatio ✽ Spring & Summe 2017 Side Paiings Fresh Vegetables Goat Cheese & Charred Roasted Heirloom Carrots Scallion Mashed Potatoes Orange and Purple Heirloom Carrots Yukon Gold Potatoes Whipped with Colorado Served Over Carrot Butter (GF) Haystack Mountain Goat Cheese and Charred Scallions (GF) Pesto Roasted Vegetable Medley Roasted Seasonal Vegetables Finished Caramelized Shallot & Sage with Basil Pesto and Shaved Parmesan (GF) Twice Baked Potatoes With Smoked Gouda Cheese (GF) Chargrilled Brocollini Crispy Broccolini with Olive Oil and Garlic (GF) Four Potato Hash Sweet Potato, Purple, Gold and Redskin Potatoes Pan Fried with Julienne Bermuda Onion (GF) Fresh Asparagus Roasted with Light Lemon Butter (GF) Roasted Fingerling Potatoes Purple, Red and Gold Fingerling Potatoes Crispy Brussels Sprouts Roasted with Fresh Herbs (GF) Tossed with Garlic, Butter, and a Touch of Maple Syrup (GF) Seasonal Wild Rice & Quinoa Pilaf With Seasonal Dried Fruit and Nuts (GF) Grilled Vegetable Medley Chef's Seasonal Selection (GF) Chilled Vegetable Cous Cous Salad Cons Cous with Zucchini, Red Bell Pepper, Yellow Squash, Feta Cheese and Lemon Herb Vinaigrette Pan Roasted Green Beans With Red Bell Peppers and Light Lemon Butter (GF) Roasted Garlic Mashed Potatoes Smooth Whipped Yukon Gold Potatoes Edamame and Corn Succotash with Roasted Garlic (GF) Edamame, Sweet Corn, and Red Bell Pepper (GF) Roasted Red Potatoes Tossed with Rosemary, Thyme and Garlic (GF) Farfalle Pasta Tossed with Light Olive Oil, Sun Dried Tomatoes, Asparagus Tips, and Pecorino and Parmesan Cheeses Finishing Touches Fotes Cateing Menu Inspiatio ✽ Spring & Summe 2017 Late Night Snacks Signatue Mini Dessets “Tot-Chos" Lemon Fruit Tarts Tater Tots in Individual ConesTopped with Melted Topped with Fresh Seasonal Berries Cheese Mini Key
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