Wedding Menus: Buffet Options
Plated Options |
Buffet Options |
Station Options |
Grill Options
Buffet Option #1
COCKTAIL HOUR:
Domestic Cheese Displayed on Polished Colorado Granite Garnished with Grapes & Served with Heart Shaped Lavosh
Vegetable Crudite with Boursin Dip
BUFFET:
Sweet Field Greens with Raspberries, Mandarin Oranges & Tangerine Balsamic Vinaigrette Topped with Toasted Pine Nuts
Marinated Asparagus with Vegetable Antipasta
Red Bliss Potato Salad Garnished with Deviled Eggs
Southwestern Roasted All Natural Chicken over Cornbread Stuffing Topped with Cranberry Chutney
Roasted Pork Loin Topped with Mango Salsa
Assorted Rolls & Whipped Butter
Buffet Option #2
COCKTAIL HOUR:
Domestic Cheese & Salami Displayed on Polished Colorado Granite Garnished with Grapes
Hot Artichoke Dip with Heart Shaped Lavosh
PASSED APPETIZERS:
Vegetarian Potstickers with Thai Peanut Dipping Sauce
Steak & Cheese Quesadillas Topped with Roasted Onion
Chesapeake Crab Cakes with Creole Aioli
BUFFET:
Mixed Sweet Greens with Vine Ripe Tomatoes & Maytag Bleu Cheese Displayed on Polished Colorado Granite with Champagne Vinaigrette
Marinated Asparagus with Vegetable Antipasta
Oven Roasted Russet Potatoes Tossed with Olive Oil, Garlic, Cracked Black Pepper & Sea Salt
Sautéed Green Beans with Toasted Almonds
Louisiana Flavored Grilled Salmon with Dijon Garlic Butter
Chef Carved Prime Rib of Colorado Beef with Rosemary Horseradish Sauce
Assorted Rolls & Whipped Butter
Buffet Option #3
COCKTAIL HOUR:
Imported Cheese Displayed on Polished Colorado Granite Garnished with Grapes
Hot Artichoke Dip
Vegetable Crudite with Boursin Dip
Assorted Premium Crackers
PASSED APPETIZERS:
Elk Tenderloin Bites with Cajun Pepper Sauce
Grilled Chicken Skewers with Cilantro Curry Dipping Sauce
Smoked Rocky Mountain Trout Nachos Topped with Cilantro Sour Cream
BUFFET:
Hearty Colorado Crisp Greens with Assorted Garden Vegetables with Ranch Dressing, Red Onion Basil Vinaigrette & Lemon, Olive Oil & Fresh Herbs
Marinated Asparagus with Vegetable Antipasta
Buttered New Potatoes with Fresh Chopped Herbs
Steamed Broccoli with Roasted Sweet Peppers
Baked Shrimp Scampi Stuffed with Crab Meat over Cous Cous
Chef Carved Grilled Tenderloin of Colorado Beef with Portobello Cabernet Sauce
Assorted Rolls & Whipped Butter
Buffet Option #4
COCKTAIL HOUR:
Imported Cheese & Salami Displayed on Polished Colorado Granite Garnished with Grapes & Strawberries & Served with Premium Crackers
Hot Artichoke Dip
Fresh Vegetable Crudite with Boursin Dip
Heart Shaped Lavosh
PASSED APPETIZERS:
Vegetarian Potstickers with Thai Peanut Dipping Sauce
Steak & Cheese Quesadillas Topped with Roasted Onion
Chesapeake Crab Cakes with Creole Aioli
SEAFOOD TABLE:
California Roll & Sushi Display
Jumbo Gulf Shrimp with Lemon Wedges, Remoulade & Cocktail Sauces
Chipolti Smoked Salmon Display
Heart Shaped Lavosh
PLATED SALAD:
Sweet Field Greens with Raspberries, Mandarin Oranges & Tangerine Balsamic Vinaigrette Topped with Toasted Pine Nuts
BUFFET:
Penne Tossed with Marinara Sauce
Sautéed Asparagus with Fire Roasted Tomatoes
Chef Carved Tenderloin of Colorado Beef
SAUCE & TOPPING TABLE:
Gorgonzola Sauce, Sautéed Portobello Mushroom, Cajun Pepper Sauce & Horseradish Cabernet Sauce
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