Chef’s Sample Menus

Scroll down for the following menus selections:

  • Private Chef Appointments
  • ‘Heat and Eat’ (Meal Drop Off)
  • Large Events (i.e. Weddings, Cocktail Parties, , etc)
  • Welcome Dinners / Casual Dinning (i.e. Rehearsal Dinners, etc)

Special gluten free and children’s options also available. We have wonderful options for other kinds of dietary restrictions – please just ask!

Private Chef Appointments Menu


  • Imported antipasto platter with dried meats, cheeses, mixed olives, and Mediterranean marinated vegetables
  • Cilantro lime guacamole and chips
  • Gorgonzola, fig and prosciutto flat breads
  • Baked Brie with chipotle raspberry sauce
  • Chef’s choice of seasonal bruschetta
  • Smoked Rainbow trout platter with herb cream cheese and capers
  • Sesame crusted Ahi tuna and cucumber stackers with fresh mango


  • Fire roasted green chili and shrimp tostadas with chipotle sour cream
  • Thai chicken skewers with sweet chili dipping sauce
  • “Steamboat fresh” wild Elk sausages with balsamic reduction and baked mustard Batard bread
  • Jamaican Jerk shrimp soft tacos with apple cider slaw and cotija cheese
  • Cajun seared Maine Diver scallops with lemon grass curry cream sauce and toast points
  • Green apple and Brie quesadillas with bacon crumbles and maple Dijon drizzle
  • Buffalo stuffed mushrooms with roasted tomato coulis


  • Butternut squash and Thai ginger
  • Smoked sausage and sweet potato
  • Tomato and fresh basil bisque


  • Strawberry and spinach with goat cheese and Balsamic vinaigrette
  • Toasted Cajun pumpkin seed and Aleppo Chile Caesar with bagel croutons
  • Arugula and sweet onion with smoked mozzarella and prosciutto
  • Roasted bacon and blue cheese wedge with Southwestern Ranch
  • Grapefruit, avocado and Heirloom tomato with citrus vinaigrette
  • Cafe mixed greens


  • Prime Filet Mignon – Dark spice rubbed with chocolate Port sauce, or wild mushroom demi glace; Gorgonzola Beef Wellington with caramelized shallot reduction and sauce Cabernet
  • Prime Grilled Steaks – Flat Iron Chimichurri, or “Black and Blue” with lemon and sage cream sauce; Colorado rubbed rib eye, Yampa Valley bison and wild elk (when available)


  • Chili lime roasted pork loin with Chef’s signature black cherry sauce
  • BBQ sliced pork sliders with French Cream Brie and raspberry coulis
  • Cinnamon and cumin rubbed pork chops with Maine apple sauce
  • Maple and mustard glazed bone in pork chops

ENTRÉES – Lamb (Yampa Valley Chops)

  • Herb rubbed with Framboise and shallot reduction
  • Pecan dusted with pomegranate buerre blanc
  • Parmesan and Dijon crusted

ENTRÉES – Chicken (Colorado Red Bird)

  • Chicken Parmesan with “Steamboat fresh” basil fettuccine
  • Herb crusted chicken breasts with lemon caper sauce
  • Chicken prosciutto with artichoke and asparagus

ENTRÉES – Seafood (Jet Fresh)

  • Cajun seared Maine Diver scallops with Chef’s cream sauce du jour
  • Wild caught Alaskan salmon with wild berry and maple glaze
  • Cajun shrimp Alfredo
  • Black and white sesame crusted Ahi tuna with ginger soy glaze
  • Sweet and spicy glazed sea bass

ENTRÉES – Vegetarian

  • Butternut squash linguine with fresh herbs
  • Roasted spaghetti squash with tomato Parmesan coulis
  • Spring Leek hash with polenta and goat cheese
  • Fire roasted giant portobello mushroom with balsamic reduction


  • Pumpkin pie spiced sweet potato mash
  • Herb roasted new potatoes
  • Goat cheese and rosemary scalloped potatoes
  • Deep dish mac and cheese
  • Best broccoli and cheese casserole
  • Chef’s risotto du jour
  • Ginger and carrot Basmati rice
  • Indian Harvest red a white quinoa
  • Roasted Winter vegetables with maple glaze
  • Toasted almond and/or blue cheese green beans
  • Garlic roasted asparagus
  • Western slope vegetable medley saute
  • Herb buttered Chardonnay snap peas


  • Bananas Foster
  • Blueberries and cream creme brulee
  • Brown sugar and walnut bread pudding with Bourbon caramel drizzle
  • Caramelized peaches and vanilla bean ice cream (seasonal)
  • Strawberry short cake
  • Chocolate fondue (shared or individual)
  • Chocolate lava cakes with Kahlua whipped cream and fresh raspberries
  • Nana’s Maine apple pie
  • Chocolate Bourbon pecan pie


  • “Heat and Eat” (drop off) breakfast burritos with bacon, sausage or chirizo. With all the fixins’ – salsa, sour cream, fresh avocado
  • Spinach and tomato frittata
  • Chef”s morning casserole
  • Traditional American

‘Heat and Eat’ Menu (Meal Drop Off)

Minimum of 8 guests per order; 8.4% tax and 20% service fee added to all orders; Free Delivery!


  • Fresh made guacamole and chips $5/person
  • Tomato and pesto bruschetta with shaved Parmesan
  • Greek olive tapenade bruschetta $5/person
  • Antipasto Platter with Imported dried meats, cheeses, Greek olives, giardiniera, assorted crackers $7/person
  • Smoked Rocky Mountain Rainbow trout platter with lemon and herb cream cheese, tomato caper compote, and assorted crackers $8/person
  • Korean BBQ chicken skewers with sweet chili and Thai peanut sauces $8/person
  • Grilled, local wild elk and Colorado Bison sausages with cherry balsamic reduction and toasted Dijon Batard bread loaf $9/person


  • Cajun pumpkin seed Caesar with garlic croutons, heirloom tomatoes and shaved Parmesan $7/person
  • Café mixed greens salad with dried cranberries, Feta cheese, candied walnuts and French vinaigrette $8/person
  • Strawberry and spinach salad with crumbled goat cheese, shaved carrots and balsamic vinaigrette $8/person


Served with fresh baked baguette

  • Tomato basil bisque $7/person
  • Local sausage and sweet potato soup $8/person
  • Herb grilled chicken and harvest vegetable noodle soup $8/person


  • Chicken Parmesan over linguini with garlic bread $20/person
  • Three cheese Lasagna with garlic bread $15/person

-Add spinach $17/person

-Add Colorado ground beef $20/person

-Add Yampa Valley Bison $25/person

  • Momma’s baked ziti with garlic bread $15/person

-Add local sweet and spicy Italian sausage $20/person

  • *Southwestern grilled chili lime Colorado Red Bird chicken and/or Emerald Ranch chipotle Flat Iron steak $20/person

*Served with: Tortillas, black beans, Spanish rice, shredded jack and cheddar cheese, salsa, sour cream


  • “Black and Blue” grilled Flat Iron steaks (8oz.), with Parmesan and herb mashed potatoes, and Chef’s fresh vegetable sauté $35/person

-UPGRADE to Colorado Bison NY strip steak (10oz.) $55/person

  • Whole roasted, PRIME filet mignon with Chef’s signature Cabernet reduction, garlic and herb roasted red potatoes, and Chardonnay sugar snap peas $45/person
  • Western grilled pork loin with black cherry sauce, sweet potato mash, and toasted almond green beans $35/person
  • Artichoke, spinach and Fontina stuffed chicken breast, with Indian Harvest quinoa, and Chef’s fresh vegetable sauté $35/person
  • Yampa Valley lamb chops (2) with caramelized shallot and Framboise reduction, roasted red pepper risotto and roasted garlic asparagus $45/person


  • Nana’s Maine apple pie a la mode (serves 8) $45.00
  • Chocolate bourbon pecan pie (serves 8) $45.00
  • Brown sugar and walnut bread pudding with brandy caramel sauce (serves 8-10) $45.00


  • Breakfast Burritos (bacon, egg, potato, and cheese) $10 ea.

-Served with salsa and sour cream

Large Event Menu (i.e. Weddings, Cocktail Parties, etc)

Chef prepared on site – buffet, family style or plated


  • Chipotle lime pork sliders Brie and chipotle raspberry aoli
  • Chef’s seasonal bruschetta
  • Smoked Rocky Mountain rainbow trout mousse cups
  • Grilled local wild Elk and/or Bison sausages with sweet cherry peppers, crumbled Gorgonzola and cherry balsamic reduction
  • Antipasto platter (or skewers) with imported dried meats, Greek olives, assorted cheeses, Italian giardiniera, crackers
  • Green apple and Brie quesadillas with smoked bacon and maple Dijon drizzle
  • Korean BBQ chicken skewers with sweet chili and Thai peanut dipping sauces


  • Grilled Flat Iron Colorado steak
  • Lemon and herb grilled Colorado Red Bird chicken breast
  • Sweet Soy glazed Korean BBQ chicken
  • Chipotle lime pork loin with black cherry sauce
  • Chipotle raspberry glazed fresh fish (market dependent)
  • Oil and vinegar grilled giant Portabello mushroom cap


  • Parmesan and garlic mashed red skinned potatoes
  • Red and white Indian Harvest quinoa
  • Garlic and herb roasted Yukon Gold potatoes
  • Roasted balsamic vegetables

Welcome Dinner / Casual Dining Menu (i.e. Rehearsal Dinners, etc)


  • Chef David’s slider bar
  • Carolina pulled pork
  • Mesquite smoked beef brisket
  • Apple cider coleslaw
  • Boston baked beans
  • Montana Wheat fresh baked buns and rolls


  • Grilled carne asada tacos
  • Chipotle lime chicken tacos
  • Cilantro lime rice and black beans
  • Shredded cheese, lettuce, diced tomatoes
  • Chips, salsa, sour cream and guacamole


  • Chicken Prosciutto
  • Greek olive penne with sundried tomatoes
  • Linguine Marinara
  • Chicken and broccoli Alfredo
  • Basil garlic bread


  • Chef Evana’s assorted dessert bars (cookies, brownies, bars)
  • Ceremonial/Sheet cakes (tres leches, carrot, German chocolate)
  • Birthday cakes
  • Trifles


  • “Heat and Eat” (drop off) breakfast burritos with bacon, sausage or chirizo. With all the fixins’ – salsa, sour cream, fresh avocado
  • Spinach and tomato frittata
  • Chef”s morning casserole
  • Traditional American
Soups Salads

Steaks in Steamboat

Steamboat Springs Seafood

Vegetarian Entrees


Dessert Food