Chef’s Sample Menus

STARTERS

  • 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

APPETIZERS

  • 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

SOUPS

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

SALADS

  • 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

ENTRÉES – Beef

  • 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).

ENTRÉES – Pork

  • 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

SIDES & STARCHES

  • 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

DESSERTS

  • 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

*SPECIAL GLUTEN FREE AND CHILDREN’S OPTIONS ALSO AVAILABLE.

BREAKFASTS

  • “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

Starches

Dessert Food