Wedding Menus: Station Options
Plated Options |
Buffet Options |
Station Options |
Grill Options
Station Option #1
CHEESE & FRUIT STATION:
A Unique Selection Imported Cheese & Salami Displayed on Polished Colorado Granite Garnished with Grapes
Hot Artichoke Dip
Chipolti Smoked Salmon Cheese Dip & Boursin Cheese Dip
Assorted Crackers & Bread Display
Whipped Butter & Herbed Olive Oil
Sliced Seasonal Fruit & Berry Tray
FAR EAST STATION:
Spicy Thai Noodles with Asian Vegetables in Colorful To Go Boxes with Chopsticks
California Roll & Sushi Display
Grilled Chicken & Pineapple Picks with Cilantro Curry Sauce
Jumbo Gulf Shrimp with Wasabi Aioli Served in Chinese Soup Spoons
VEGETABLE & SALAD STATION:
Mixed Sweet Field Greens Tossed with Raspberries, Mandarin Oranges & Tangerine Balsamic Vinaigrette Topped with Toasted Pine Nuts
Crisp Colorado Greens with Pears, Walnuts, Champagne Vinaigrette & a Wedge of Maytag Bleu Cheese
Sliced Vine Ripe Tomatoes, Fresh Basil & Buffalo Mozzarella with Extra Virgin Olive Oil & Balsamic Vinegar
Red Bliss Potato Salad Garnished with Deviled Eggs
Marinated Asparagus with Vegetable Antipasta
Assorted Rolls & Whipped Butter
SANDWICH STATION:
Cajun Turkey Platter with Creole Aioli
Honey Baked Spiral Ham with Yellow & Dijon Mustard
Marinated Roma Tomatoes & Red Onions
Small Sliced Potato Rolls
PASSED APPETIZERS:
Shaved Beef Tenderloin on a Boursin Crustade Topped with Fresh Basil
Chipolti Smoked Salmon Quesadillas Topped with Cilantro Sour Cream
Elk Tenderloin Bites with Cajun Pepper Sauce
Vegetarian Potstickers with Thai Peanut Sauce
Station Option #2
CHEESE & FRUIT STATION:
A Unique Selection Imported Cheese & Salami Displayed on Polished Colorado Granite Garnished with Grapes
Hot Artichoke Dip
Boursin Cheese Dip
Assorted Crackers & Bread Display
Whipped Butter & Herbed Olive Oil
Sliced Seasonal Fruit & Berry Tray
VEGETABLE & SALAD STATION:
Mixed Sweet Field Greens Tossed with Raspberries, Mandarin Oranges & Tangerine Balsamic Vinaigrette Topped with Toasted Pine Nuts
Crisp Colorado Greens with Pears, Walnuts, Champagne Vinaigrette & a Wedge of Maytag Bleu Cheese
Sliced Vine Ripe Tomatoes, Fresh Basil & Buffalo Mozzarella with Extra Virgin Olive Oil & Balsamic Vinegar
Red Bliss Potato Salad Garnished with Deviled Eggs
Marinated Asparagus with Vegetable Antipasta
Assorted Rolls & Whipped Butter
SEAFOOD STATION:
Smoked Salmon Tray with Capers, Chopped Egg, Diced Tomato, Red Onion & Heart Shaped Lavosh
Baby Red Potatoes with Caviar & Sour Cream
Baked Shrimp Scampi Stuffed with Crab Meat
Louisiana Jambalaya with Chicken & Andouille Sausage
CARVING STATION:
Applewood Roasted Pork Loin with Hawaiian Barbecue Glaze
Deep Fried Cajun Turkey Breast with Creole Aioli
Tenderloin of Colorado Beef with Rosemary Horseradish Sauce
Sliced Potato Rolls
PASSED APPETIZERS:
Elk Tenderloin Bites with Cajun Pepper Sauce
Vegetarian Potstickers with Thai Peanut Sauce
Figs Wrapped in Proschiutto
Grilled Scallops with Wasabi Aioli
Station Option #3
CHEESE & FRUIT STATION:
A Unique Selection Imported Cheese & Salami Displayed on Polished Colorado Granite Garnished with Grapes
Hot Artichoke Dip
Boursin Cheese Dip
Assorted Crackers & Bread Display
Whipped Butter & Herbed Olive Oil
Sliced Seasonal Fruit & Berry Tray
VEGETABLE & SALAD STATION:
Mixed Sweet Field Greens Tossed with Raspberries, Mandarin Oranges & Tangerine Balsamic Vinaigrette Topped with Toasted Pine Nuts
Crisp Colorado Greens with Pears, Walnuts, Champagne Vinaigrette & a Wedge of Maytag Bleu Cheese
Sliced Vine Ripe Tomatoes, Fresh Basil & Buffalo Mozzarella with Extra Virgin Olive Oil & Balsamic Vinegar
Red Bliss Potato Salad Garnished with Deviled Eggs
Marinated Asparagus with Vegetable Antipasta
Grilled Vegetable Platter
Assorted Rolls & Whipped Butter
SEAFOOD STATION:
Jumbo Gulf Shrimp with Lemon Wedges, Remoulade & Cocktail Sauces
Mini Swordfish Steaks with Lemon Garlic Caper Butter over Cous Cous
Oysters Rockefeller
Blackened Salmon over Rice Pilaf
Penne Tossed with Snow Peas, Broccoli & Chipolti Smoked Salmon Cream Sauce
THE GRILL:
Portobello Mushroom Caps Brushed with Olive Oil, Garlic, Cracked Black Pepper & Sea Salt
Marinated Quail Breast
Sirloin Steak Kabobs
Thick Cut Red Potatoes
PASSED APPETIZERS:
Steak & Cheese Quesadillas Topped with Caramelized Onion
Chesapeake Crab Cakes with Creole Aioli
Lamb Lollipops with Mint Chutney
Curried Chicken Bouchetts with Cashews
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