Menus

Scroll down for the following menus selections:

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

 

Private Chef Dinner Menu

STARTERS

  • Imported Charcuterie platter with cured meats, cheeses, nuts, dried fruits, Greek olives, and giardiniera
  • Cilantro lime guacamole and chips
  • Gorgonzola, pear, prosciutto, and fig jam flat breads
  • Baked French cream Brie with chipotle raspberry sauce
  • Chef’s choice of seasonal bruschetta
  • Smoked Rainbow trout platter with lemon herb cream cheese and tomato caper relish
  • Sesame crusted Ahi tuna and cucumber stackers with fresh mango and wasabi aioli

APPETIZERS

  • Fire roasted green chili and shrimp tostadas with chipotle sour cream
  • Korean BBQ chicken skewers with sweet chili dipping sauce
  • Colorado Bison and Elk bites with crumbled Gorgonzola, fig balsamic reduction and baked Dijon 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 fresh baked baguette
  • Green apple and Brie quesadillas with smoked bacon crumbles and maple Dijon drizzle

SOUPS or SALAD

  • Butternut squash and Thai ginger
  • Smoked sausage and sweet potato
  • Tomato bisque
  • Strawberry and spinach with goat cheese and Balsamic vinaigrette
  • Toasted Cajun pumpkin seed and Aleppo Chile Caesar
  • Arugula and sweet onion with smoked Gouda, prosciutto, and citrus vinaigrette
  • Roasted bacon and blue cheese wedge with Southwestern Ranch
  • Grapefruit, avocado and Heirloom tomato, over fresh greens, with house vinaigrette
  • Cafe mixed greens, seasonal vegetables

ENTRÉES – Beef

  • Prime Steaks
    -Filet mignon with Cabernet Demi-glace
    -Colorado Flat Iron with Chef’s signature chimichurri
    -Local ranch Bison ribeye

ENTRÉES – Pork

  • Chili lime roasted pork loin with Chef’s signature black cherry sauce
  • Maple and mustard glazed bone in pork chops with caramelized sweet onions and buttered apples

ENTRÉES – Lamb (Yampa Valley Chops)

  • Yampa Valley loin chop, herb crusted with Framboise and caramelized shallot reduction

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 ragu
    -Served with garlic breads

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
  • Sweet and spicy glazed sea bass

ENTRÉES – Vegetarian

  • Roasted spaghetti squash with tomato Parmesan coulis
  • Fire roasted giant Portobello mushroom with balsamic reduction

SIDES & STARCHES

  • Pumpkin pie spiced sweet potato mash
  • Herb roasted Colorado Yukon Gold 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 root vegetables with maple glaze
  • Toasted almond green beans
  • Garlic roasted asparagus
  • Western slope vegetable sauté
  • Blistered sea salt and Chardonnay sugar snap peas
  • Assorted rolls and butter

 

DESSERTS

  • Chocolate lava cakes with Kahlua whip and fresh berries
  • Bananas Foster with candied walnuts
  • Blueberries and cream creme Brule
  • Brown sugar and pecan bread pudding with Bourbon crème anglaise
  • Caramelized peaches with cinnamon honey mascarpone (seasonal)
  • Southern style strawberry short cake (GF)
  • Pistachio ricotta cake
  • Classic Tiramisu
  • Seasonal berry galette (GF, DF)

 
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‘Heat and Eat’ Menu

Meal Drop Off

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

“HAPPY HOUR” APPETIZERS

  • Fresh made guacamole and chips $11/guest
  • Chef’s seasonal bruschetta $11/guest
  • Charcuterie Platter with Imported dried meats, cheeses, fruits, nuts, Greek olives, giardiniera, assorted crackers $14/guest
  • Smoked Rocky Mountain Rainbow trout platter with lemon and herb cream cheese, tomato caper relish, and assorted crackers $13/guest
  • Korean BBQ chicken skewers with sweet chili sauce $14/guest
  • Grilled, local wild elk and Colorado Bison sausages with sweet cherry peppers, crumbled Gorgonzola, and toasted Dijon Batard $14/guest

 

FRESH VALLEY SALADS

  • Cajun pumpkin seed Caesar with garlic croutons, heirloom tomatoes and shaved Parmesan $11/guest
  • Café mixed greens salad with dried cranberries, candied walnuts, and French vinaigrette $13/guest
  • Strawberry and spinach salad with crumbled goat cheese, shaved carrots, and balsamic vinaigrette $13/guest

 

HOME MADE MOUNTAIN SOUPS AND STEWS

Served with fresh baked baguette

  • Tomato basil bisque $12/guest
  • Local sausage and sweet potato soup $13/guest
  • Herb grilled chicken and harvest vegetable noodle soup $14/guest

FAMILY STYLE MEALS

  • Chicken Parmesan over linguini with garlic bread $35/guest
  • Three cheese Lasagna with garlic bread $30/guest
  • Chicken and broccoli Alfredo with garlic bread $35/guest
  • Colorado Grilled soft taco dinner- with chipotle lime chicken and Flat Iron carne Asada steak $35/guest
    – Served with Spanish rice, ranch style beans, shredded cheese, shredded lettuce, salsa, and sour cream

GOURMET MOUNTAIN MEALS

  • “Black and Blue” grilled Flat Iron steaks (8oz.), with Parmesan and herb mashed potatoes, and Chef’s fresh vegetable sauté $45/guest –
  • Whole roasted prime filet mignon with signature Cabernet, garlic and herb roasted red potatoes, and Chardonnay sugar snap peas $55/guest
  • Western grilled pork loin with black cherry sauce, sweet potato mash, and toasted almond green beans $40/person
  • Yampa Valley lamb loin chops (2) with caramelized shallot and Framboise reduction, Chef’s risotto, and roasted garlic asparagus $55/guest

CHEF PREPARED DESSERTS

  • Nana’s Maine apple pie a la mode (serves 8) $48.00 ea.
  • Brown sugar and walnut bread pudding with brandy caramel sauce (serves 8-10) $48.00
  • Gourmet assorted dessert bars $9/guest

VALLEY BREAKFAST

  • Rocky Mountain breakfast burritos (bacon, egg, potato, cheese) with salsa and sour cream $13 ea.
  • Assorted quiche $35 ea.
  • Fresh fruit platters $7/guest

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Large Event Menu

(i.e. Weddings, Cocktail Parties, etc)

Chef prepared on site – buffet, family style or plated

APPETIZERS

  • Chef’s seasonal bruschetta
  • Smoked Rocky Mountain rainbow trout platter
  • Grilled local wild Elk and Bison bites with sweet cherry peppers, crumbled Gorgonzola, and fig 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 dipping sauce
  • Assorted flat breads, fig and prosciutto, sweet sausage and onion, pesto vegetable

MAINS

  • Grilled Colorado Flat Iron steak with chimichurri
  • Lemon and herb grilled Red Bird chicken breast with heirloom tomato relish
  • Chili lime pork loin with black cherry sauce
  • Balsamic grilled giant Portobello mushroom cap

SIDES

  • Parmesan and garlic mashed red skinned potatoes
  • Garlic and herb roasted Yukon Gold potatoes
  • Grilled Mediterranean vegetables
  • Cafe mixed greens salad with candied walnuts and craisins
  • Cajun Pumpkin seed Caesar salad
  • Fresh baked ranch dinner rolls and butter

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Welcome Dinner / Casual Dining Menu

(i.e. Rehearsal Dinners, etc)

MOUNTAIN BBQ

  • Carolina pulled pork
  • Mesquite smoked beef brisket
  • Apple cider coleslaw
  • Boston baked beans
  • Montana Wheat fresh baked buns and rolls
  • Mediterranean Pasta Salad

VALLEY FIESTA

  • Grilled carne Asada soft tacos
  • Chipotle lime chicken soft tacos
  • Spanish rice and ranch chili beans with Cotija
  • Shredded cheese, lettuce
  • Chips, salsa, sour cream, and guacamole

MEDITARRANEAN PASTA

  • Chicken Prosciutto
  • Greek olive penne with sundried tomatoes
  • Penne Bolognese
  • Caesar salad
  • Basil garlic bread

DESSERTS

  • Chef David’s gourmet dessert bars
  • Fresh baked cookies, brownies (GF), and macaroons (GF)
  • Petit fours