Banquet A-La-Carte

    • Fall Entrees

    • Blackberry Braised Short Ribs

      (GF, DF)

    • Sliced Grilled Bistro Steak

      Tender Bistro Steak sliced and topped with Cherry Tomato Relish & Gorgonzola Butter (GF)

    • Bourbon Beef Tips

      Juicy beef tips in a rich demi sauce  (GF).

    • Grilled Flatiron Steak

      Tender flatiron steak served with a wild mushroom and tarragon ragout. (GF)

    • Boneless Braised Short Rib

      Short Rib served on a bed of white cannellini bean salad and topped with peppery arugula greens. (Plated)

    • *Carved Rosemary Tri Tip

      Juicy tri tip, chef carved onsite with your choice of compound butter on the side.

      Chef Fees Apply

    • *Carved Herb Crusted Prime Rib

      Chef carved onsite, this prime rib is a crowd pleaser. Served with Rosemary Jus and Horseradish Sauce.

      Chef Fees Apply

    • Grilled Breast of Chicken in a Mushroom Marsala Sauce

      (GF, DF)

    • Whiskey Chicken

      Succulent chicken in a Jack Daniels sauce with toasted pine nuts and raisins. (GF, DF)

    • Apricot & Orange Glazed Roast Chicken

      (GF)

    • Grilled Chicken, Goat Cheese and Sundried Tomato

      Juicy grilled chicken with goat cheese and sundried tomatoes in a lemon butter sauce. (GF)

    • Grilled Milanese Chicken

      Breast of chicken marinated in sage and garlic, topped with baby arugula, grape tomatoes, lemon and olive oil. (GF, DF)

    • Grilled Tuscan Chicken

      Chicken breast served in a warm heirloom grape tomato and basil vinaigrette. (GF, DF)

    • Mediterranean Chicken

      Grilled chicken with artichokes, garlic, sundried tomato, oregano in a lemon veloute. (GF)

    • Pork Ragout with Mushrooms and Sundried Tomato

      (GF, DF)

    • Prosciutto Wrapped Pork Tenderloin

      Served in a port wine-fig sauce. (GF,DF)

    • Winter Rub Roasted Pork Tenderloin

      Served in an apple brandy sauce. (GF, DF)

    • *Carved Ancho Orange Glazed Steamship Ham

      Chef carved ham is a great addition to a holiday party.

      Chef fees apply

    • Seared Salmon Fillet

      Fresh seared salmon in a Miso-Honey sauce. (GF)

    • Atlantic Salmon

      Oven roasted salmon served in a Blackberry Beurre Blanc. (GF)

    • Blackened Tilapia Fillet

      Blackened Tilapia with sweet corn salsa. (GF, DF)

    • Grilled Sun Dried Tomato Polenta Triangles

      Sun Dried Tomato, Parmesan, Garlic and Herb polenta cakes, grilled and served with an olive oil, tomato, basil sauce. (Veg, GF)

    • Creamy Fall Squash Risotto

      A delicious squash risotto with parmesan and and fresh sage. (Veg, GF)

    • Cauliflower Saute with Garbanzo Beans

      Caramelized  cauliflower, red bell peppers, and garbanzo beans flavored with ginger, anise , turmeric and white wine

      (Veg, GF, DF,  Vegan)

    • Wild Mushroom Strudel

      Shiitake, Portabella, Button and Oyster Mushrooms blended with fresh herbs, white wine and cream then baked in a flaky phyllo dough. (Veg)

    • fall side dishes

    • Colorado Fingerling Potatoes with Sea Salt and Rosemary

      (Veg, GF, DF, Vegan)

    • Confetti Rice Pilaf

      Traditional rice pilaf simmered with celery, onion and carrots in a light chicken broth. (GF, DF)

    • Creamy Parmesan Herb Polenta

      Creamy polenta with Parmesan cheese and fresh herbs. (Veg, GF)

    • Gouda Macaroni and Cheese

      (Veg)

    • Twice Baked Baby Red Potatoes

      Stuffed with whipped potatoes flavored with Parmesan cheese, sour cream and fresh chives. (Veg, GF)

    • Fall Squash Risotto

      (Veg)

    • Housemade Roasted Garlic Mashed Potatoes

      (Veg, GF)

    • Blended Wild Rice Pilaf

      with dried cranberries, pecans and scallions. (Veg, GF)

    • Seasonal Roasted Vegetable Medley

      (Veg, GF, DF, Vegan)

    • Brandied Brown Sugar Glazed Carrots

      (Veg, GF, DF, Vegan)

    • Roasted Fall Medley

      with butternut squash, red onion, apple, cranberries and herbs. (Veg, GF, DF, Vegan)

    • Roasted Broccoli, Red Peppers and Walnuts

      (Veg, GF, DF, Vegan)

    • Pappardelle Buttered Noodles and Parsley

      (Veg)

    • French Green Beans, Caramelized Onion & Herb Butter

      (Veg, GF)