Chef Action Stations

Truffle Potato Mousseline
Rosemary Red Wine Jus
Orzo Pasta Caesar Salad with Tuscan Kale and Ciabatta Croutons, Parmesan Crisp
One Chef required

Grilled Tomahawk Steak sliced to order
Classic Béarnaise and Housemade Steak Sauce
Beef Tallow Crispy Potatoes
Beefsteak Tomato Salad with Chives, Tobacco Onions, and Sherry Vinaigrette
One Chef required

House Smoked Prime BBQ Brisket and Spicy Smoked Sausage
Bourbon BBQ Sauce
Braised Tuscan Kale with Applewood Bacon, Cider Vinegar
Jalapeno Creamed Corn
Butter Pickles and Sliced White Bread
One Chef required

Korean Smoked Bone-in Beef Short Rib with a Gochujang Glaze
Housemade Cucumber Kimchi
Garlic and Scallion Fried Rice
Japchae Salad with Korean Chili Vinaigrette
Warm Korean Vegetable Pancake
One Chef required

Za'atar Spiced Carrot Salad with Whipped Labneh, Harissa, Mint, Wild Watercress, and Toasted Pine Nuts
Roasted Sweet Fingerling Potatoes with Cilantro and Tahini
Smoked Tomato Matbucha Sauce
One Chef required

Crispy Gnocchi with Roasted Mushroom, Confit Garlic, Comté
Vin Jaune Chicken Jus
One Chef required

Bourbon BBQ Sauce
Creamy Mac and Cheese with Buttery Cornbread Crumble and Scallions
Sweet Corn-on-a-stick with Honey Butter
Jalapeno Corn Muffins
One Chef required

Julienne Scallion, Hoisin Sauce, and Cucumber
Steamed Rice Buns and Scallion Pancakes
One Chef required

Whipped Sweet Potatoes
Sausage Stuffing with Apricots
Turkey Gravy and Cranberry Sauce
One Chef required

Greek Lemon Rice, Brown Butter, Orzo
Roasted Mediterranean Vegetables, Red Pepper Coulis
Ladolemono and Rosemary Lamb Jus
One Chef required

Creamed Polenta
Antipasti of Grilled Eggplant, Zucchini, and Squash with Balsamic and Pesto
Salsa Verde
One Chef required

Gulf Shrimp, Cuttlefish, Mussels, Saffron Broth, Rouille Crostini
Warm charred Spanish Octopus with Garbanzo Purée, Tomato, Cucumber, Niçoise Olives
Creamy Maine Lobster Pot Pie with Flaky Crust
One Chef required

Roasted Okinawa Potato with Sesame Soy Glaze
Charred Choy Sum with Sambal and Lime
One Chef required

Choose two in advance, served by an attendant:
Negra: Black Rice, Calamari, Shrimp, Clams, Mussels, Octopus, Roasted Tomatoes, and Lemon
Valenciana: Chicken and Spanish Chorizo with Tomato, Sweet Peppers, Cipollini Onion, and Garlic Sofrito
Verdura: Vegetable Paella with Roasted Sweet Peppers, Asparagus, Artichokes, and Sweet Peas


One Attendant required

Roasted Brussels, Apple Cider, Hazelnuts
Lemon Farrotto Whipped Mascarpone, Parmesan, Bright Herbs
Brown Butter Vinaigrette
One Chef required

Displayed Bowls of Salad
Kale and Quinoa Salad, Apricots, Celery, Cucumber, Radish, Ginger Vinaigrette
Bibb Lettuce, Shaved Baby Carrots, Sugar Snap Peas, French Radish, Fresh Farmer's Cheese, Green Goddess Dressing
Grilled Asparagus Salad, Pickled Red Onions, Black Truffle Gribiche
No Chef required

Carved to order by a Chef
Harissa and Preserved Lemon Israeli Couscous
Yogurt and Lemon Tahini Sauce with Za'taar, Toasted Almonds, and Pickled Golden Raisins
Caesar Salad, Baby Red Romaine, Ciabatta Croutons, "Violife" Parmesan
One Chef required

Choose two in advance:
Choice of mini–American Wagyu Beef Hot Dogs topped to order
Pretzel Dog: Caramelized Onion Cheese Sauce, Pickled Mustard Seeds
Tijuana Dog: Bacon wrapped with Chipotle Mayo and Pickled Vegetable Curtido
Chicago Dog: Sliced Tomato, Pickle Spear, Yellow Mustard

Served with Ketchup, Mustard, Pickle Relish, Sport Peppers, and Diced Onions

$31.00 Per Person for two selections; One Chef required
$34.00 per person for three selections; Two Chefs required

Choose two or three in advance:
Buffalo Cauliflower, Avocado Ranch, Charred Corn and Black Bean Salsa, locally-made Tortilla Strips
Korean Fried Chicken, Blistered Shishito, Yum-yum Sauce
Tuna Poke Bowl on Sushi Rice, Yuzu Ponzu, Crispy Garlic, Masago Arare

$38.00 Per Person for two selections; One Chef required
$41.00 Per Person for three selections; Two Chefs required

Choice of two or three sliders in advance:
Classic: Beef Slider with Special Sauce, Cheese, Lettuce, Tomato, and Pickle
Gourmet: Beef Slider with Bacon Onion Jam, Blue Cheese Garlic Aioli on an Onion Bun
Little Clucker: Hot Chicken on Hawaiian Bun with Pickled Cucumber and Yum-yum Sauce
Pulled Vegan BBQ Slider with Kohlrabi Slaw

$33.00 Per Person for two selections; One Chef required
$38.00 Per Person for three selections; Two Chefs required

Choose two or three in advance:
Beef Birria, Pickled Red Onion, Queso Fresco
Chipotle Chicken, Caramelized Onion, Coriander Blossom
Grilled "Calabacitas”, Poblano Chili, Queso Fresco, Salsa Macha
Baja-style Shrimp Taco, Shredded Cabbage, Avocado Crema, Cilantro (Additional $4 pp)

Served with Pico de Gallo, Charred Tomato Salsa, Cilantro, Onions, and Lime
$33.00 Per Person for two selections; One Chef required
$38.00 Per Person for three selections; Two Chefs required

Chicken Shawarma Kebab, Lamb Kafta Kebabs, and Hara Bhara Beef Kebabs
Spiced Basmati Rice with Almonds, Pine Nuts, and Pistachios
Warm Grilled Naan Bread
Turkish Tomato Salad
Cucumber Yogurt Sauce, Tomato Matbucha, and Chermoula

Serrano Ham thinly sliced to order by a Chef
Little dishes of Manchego and Cabra Romero Cheese, Mixed Olives with Roasted Garlic and Rosemary
Little dishes Charred Spanish Octopus, Gigantes Beans, and Lemon Mojo Verde, Herb Salad
White Bean and Roasted Pepper Salad, and Andalusian Gazpacho
Grilled Ciabatta, Lavosh, and Grissini
One Chef and One Attendant required

Housemade Dim Sum displayed in bamboo baskets

Choice of three in advance:
Chicken Potstickers
Shrimp Wonton
Steamed Shrimp and Pork Shumai
Steamed Barbecue Pork Bun
Pork Soup Dumpling
Vegan Jade Dumplings

Served with Chinese Mustard, Garlic Chili Sauce, Soy Sauce, and Ginger Scallion dipping sauce

One Attendant required

Housemade Ramen Noodle with Rich Miso Mushroom Broth
Soy Ginger Chicken or Chasu Pork

With assorted enhancements to include:
Japanese Spinach, Bean Sprouts, Scallions, and Pickled Watermelon Radish
Sriracha, Togarashi Pepper, Furikake, and Chili Oil
One Chef required

Spicy Tuna with Fresh Cucumbers, Sriracha Aioli, and Crunchy Garlic Oil
California Roll with Japanese Snow Crab, Cucumbers, and Avocado Crema
Prime Beef Tenderloin Temaki with Japanese Mustard, Crispy Garlic, and Soy Caramel
Three Chefs required

Artisan Style Pizzas made to order and in advance

Choose two in advance:
Italian: Sausage, Rapini, Fontina, and Peppers
Bianca: Fromage Blanc, Figs, Prosciutto, Arugula, and Balsamic
Margarita: San Marzano Tomato Sauce, Fresh Mozzarella, and Basil
Chefs Special: Soppressata, Cherry Peppers, Bellwether Ricotta, and Red Onion

Three chefs required per station, only available within meeting space

Sliced Prosciutto di Parma, Salami Toscano, and Mortadella
Olovini Mozzarella with Calabrian Chili, Confit Garlic, and Olive Oil
Burrata with Pistachios, Olive Oil, and Honey
Buffalo Mozzarella with Marinated Campari Tomato
Basil Pesto, Aged Balsamic, Olive Oil
Tomato Focaccia, Grilled Ciabatta, and Parmesan Breadsticks
One Chef required

Choice of two or three in advance:
Parmesan Champagne Risotto
Maine Lobster and Rosemary Risotto with Farmer Tomatoes
Spinach Ricotta Ravioli with Creamy Sorrel Pesto
Sweet Potato Gnocchi with Wild Mushroom and Leek Fondue, Brown Butter, Sage, and Toasted Hazelnuts
Lumaconi Pomodoro
Presented with Artisan Breads, Crushed Red Pepper Flakes and Parmesan

$33.00 Per Person for Two Selections; One Chef required
$36.00 Per Person for Three Selections; Two Chefs required

Grilled to Order by a Chef on the Yakitori Grill
Choice of three options in advance:

Snake River Farms Wagyu Strip, Finger Lime, Shoyu Sauce
Organic Teriyaki Chicken, Ginger, Tamari, Scallion
Miso Marinated Black Cod
Asparagus, Shiitake Mushroom, Yuzu
Impossible Tsukune, Sweet Tare
Soba Noodle Salad, Shaved Watermelon Radish, and Daikon Sprouts
Nori Goma Breadstick

Two Chefs required

90-day Dry-aged Creekstone Tomahawk Steaks finished to order on our BBQ Grill
Savory Corn Spoon Bread, Barbecue Baked Beans, and Fried Onion Rings
Housemade Steak Sauce, Chimichurri, and Garlic Aioli
One Chef required

Enjoy the best barbecue west of the Colorado
Smoked at our signature Pavilion and Lawn;
minimum 350 guests

Bourbon Baby Back Ribs:
Crunchy Broccoli Slaw with Red Onion, Dried Cranberries, Toasted Almonds, Crispy Applewood Bacon
Smashed New Potatoes with Scallion and Gouda Cream
Roasted Haricots Verts with Umami Butter and Crispy Shallots
Jalapeno Corn Muffins and Buttermilk Biscuits
Served with Honey Butter
BBQ Sauce
One Chef required

Smoked Brisket:
Buttered Corn-on-a-stick
Roasted Carrot Salad with Whipped Labneh, Hazelnuts, Fresh-torn Herbs, and Manouri Cheese
Braised Kale with Applewood Smoked Bacon, Cider Vinegar
Sliced White Bread, BBQ Sauce
Pickle Chips
One Chef required

Smoked Chicken Wings and Smoked Sausage:
Carrots and Celery Sticks
Individual “Chop Chop” Salads with Roasted Corn, Cucumbers, Baby Heirloom Tomatoes, Scallions, Sunflower Seeds, Crispy Quinoa, Red Wine Vinaigrette
Baked Beans
BBQ Sauce and Ranch
One Chef required

Barbecue Sliders:
Pulled Pork and Pulled Jackfruit BBQ (Vegan Option) on Soft Hawaiian Buns
Creamy Coleslaw
Fingerling Potato Salad
Creamy Cheddar Velveeta Mac and Cheese
Individual Bags of Ketchup Chips
Two Chefs required

Dessert Bar:
Frozen Smores Bars on a Stick
Served from our ice cream carts
Pecan Bars with Chocolate Ganache
Red Velvet Cupcakes with Cream Cheese Frosting
Banana Pudding with Vanilla Wafers Trifle
Peach Pie on a Stick
One Attendant required