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All menus can be mixed and matched. All menus and pricing shall be
determined by and sculpted to the requirements of the customer. Our catering managers are devoted to meeting your budget and exceeding your expectations
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Bronze Menu
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$20 - 30 pp
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Starters
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House Salad, Tuna Tartare, Kona Crusted Beef Salad, Chef's Soup, Baby Greens
with Aged Balsamic Dressing
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Entrees
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Roasted Breast of Free Range Chicken with Goat Cheese Pasta, Grilled
Marinated All Natural Nebraska Pork Loin with Mango Sauce, Rosemary New Zealand Lamb Chops, Garlic and Roasted Yukon Potatoes, Whole Roasted Prime Ribeye Steak, Warm Shallot Marmalade, Pan Roasted New
Zealand Salmon with Organic Tomato Relish, Seared Ahi Tuna with Sesame Mashed Potatoes and Soy Ginger Sauce, Pan Roasted Whitefish with Roasted Garlic Sauce, Grilled Hawaiian Swordfish, Black Olive Sauce
and Grilled Vegetables
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Gold Menu
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$30 - 40 pp
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Starters
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Shrimp Ravioli with and Organic Tomato Coulis, Crab and Fresh Wasabi Salad
served with Champagne Dressing and Baby Frise, Australian Lamp "Lollipops" served with a Goat Cheese Bouche and Black Pepper Sauce, Terrine of Organic Vegetables with Spinach, Tomatoes and
Crispy Polenta, Creamy Fine Herb Sauce
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Entrees
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Grilled Beef Tenderloin with Crispy Mushroom Duxelle and Roquefort Sauce,
Roasted Liberty Duck Breast, French lentils, Roasted Carrots and served over a Cassis Sauce, Grilled Rack of Marinated Lamb with Balsamic Sauce and served with Roasted Garlic, Seared Dive Boat Scallops,
Creamy Corn Sauce and Silvered Truffles, Potato Crusted Salmon with Steamed Spinach and served with a Red Wine/Citrus Sauce, Mustard Crusted Ahi Tuna, Tomato Saffron Sauce and Grilled Assorted Vegetables
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Platinum Menu
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$40 - 50 pp
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Starters
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Assorted Seafood Platter filled with King Crab, Jumbo Patagonia Shrimp, Blue
Point Oysters and Sevruga Caviar garnished with Hot and Cold Dipping Sauces, Seared Sonoma Foie Gras with Confit of Potatoes and a Truffled Hazelnut Sauce, Organic Tomato Tower with Roquefort and
garnished with Shaved Prosciutto and Arugula, Lobster Bisque en Croute
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Entrees
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Grilled Maine Lobster with Truffled Potatoes, Grilled Asparagus in a Fresh
Basil Lemon Vierge, Roasted Filet of Atlantic Turbot with Champagne Sauce and garnished with a Sauté of Chantrelles, Grilled Colorado Lamb Chops with a Timbale of Spinach and served over a Sun Dried
Peach/Cabernet Reduction, Thyme Roasted Elk Chop with Sweet Yam Tian...Juniper Berry Sauce, Slow Roasted Loin of Wild boar with Caramelized Onion and Apple Compote...garnished with a Black Pepper Glaze,
Marinated Breast of Pheasant with Lemon Risotto and served with a Foie Gras/Cognac Reduction
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