Chef Action Stations

- Beef tallow roasted fingerling potatoes
- Tomato conserva, niçoise olive and rosemary jus
- Carved and served on little dishes by a chef
- Individual orzo pasta Caesar salad with tuscan kale and ciabatta croutons, parmesan crisp
- Two Chefs required

- Grilled Tomahawk steak sliced to order
- Classic bearnaise and house made steak sauce
- Individual brown bags of crispy waffle fries
- Beef steak tomato salad with sherry vinaigrette, chives, and tobacco onions
- Chef required

- House smoked prime BBQ brisket and spicy smoked sausage
- Bourbon barbecue sauce
- Braised Tuscan kale with applewood bacon, cider vinegar, dashi
- Buttered corn on a stick
- Butter pickles and sliced white bread
- Two chefs required

- House made cucumber kimchee
- Garlic and scallion fried rice
- Japchae salad with Korean chili vinaigrette
- Warm Korean vegetable pancake
- Chef required

- Za'atar spiced carrot salad with whipped labne, harissa, mint, wild cress, and toasted pinenuts
- Roasted sweet fingerling potatoes with sesame, cilantro, and tahini
- Smoked tomato matbucha sauce
- Chef required

- Carved to order and presented in little dishes
- Parisian gnocchi, roasted garlic crema, wilted swiss chard
- Whole grain mustard chicken jus
- Two chefs required

- Carolina mustard and bourbon barbeque sauce
- Creamy mac and cheese with burnt ends and buttery cornbread crumble
- Sweet corn on a stick with honey butter
- Jalapeno corn muffins
- Two Chefs required

- Julienne scallion, hoisin sauce and cucumber
- Steamed rice buns and scallion pancakes
- Chef required

- Crispy Yukon potatoes with preserved lemon-basil butter
- Stuffed Rosso Bruno tomatoes with caponata
- Mint pesto and rosemary olive lamb jus
- Chef required

- Carved to order by a chef
- Braised Tuscan white beans with soffrito
- Antipasti of grilled eggplant, zucchini, and squash with balsamic and pesto
- Chef required

- Carved to order by a chef
- Arugula salad with shaved fennel, pecorino, pistachio, and citrus vinaigrette
- Creamy mascarpone polenta
- Charred broccoli rabe, salsa verde
- Chef required

- Ouzo Gulf shrimp "Scampi" with feta cheese, roasted tomato conserva, dill
- Warm charred Spanish octopus with espellete, confit fingerling potatoes, cannellini bean puree, and chorizo vinaigrette
- Creamy Maine lobster pot pie with flaky crust
- Two chefs required

- Roasted Okinawa potato with sesame soy glaze
- Charred broccolini with sambal and lime
- 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

Attendant required

- Tuscan herb roasted fingerling potatoes
- Haricot vert and wax bean fricassee
- Sauce Vierge
- Chef required

- Tossed and built to order by a chef in individual dishes
- Red endive and sweet gems, seasonal vegetables, house made Boursin, and za'taar soil
- Chopped kale and cranberry salad, granny smith apple, sea hive cheddar, candied pecans, apple cider vinaigrette
- Roasted organic carrots, spiced pepitas, Humboldt Fog goat cheese, pumpkin seed vinaigrette, carrot top pesto
- Chef required

- Carved to order by a chef
- Harissa and preserved lemon Israeli cous cous
- Plant based green curry yogurt sauce and lemon tahini sauce with za'taar
- Plant based Caesar salad, baby red romaine, ciabatta croutons, ‘Violife’ Parmesan
- Chef required

- Little individual dishes made to order by a chef
- Wild mushroom lasagna bolognese, confit Campari tomato, almond ricotta
- Vegan sausage white bean cassoulet with wild mushrooms, roasted garlic crumble
- Savory chickpea tagine, lemon herb cous-cous, cucumber ‘tzatziki’, micro mint
- 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, house made pickle relish, sport peppers and diced onions

$29.00 Per Person for two selections
chef 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

$36.00 Per Person for two selections
$39.00 Per Person for three selections, two chefs required

Choice of two or three sliders in advance:
- Classic: all-natural beef slider with special sauce, cheese, lettuce, tomato and pickle
- Gourmet: all-natural 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

$32.00 Per Person for two selections
$36.00 Per Person for three selections, two chefs required

Choose two in advance:
- Carne Asada taco, pickled red onion, tomatillo salsa
- Smoked chicken, chipotle salsa, 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 wedges

Two chefs required

- Chicken shawarma kebab, lamb Kafta kabobs, and Hara bara 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
- Chef required

- 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
- Chef and Attendant required

House made dim sum displayed in bamboo baskets

Choice of three in advance:
- Chicken Potstickers
- Shrimp wonton
- Shrimp and Pork steamed Shumai
- Barbecue pork steam bun
- Pork Soup Dumpling
- Vegan Jade dumplings

Served with Chinese mustard, garlic chili sauce, soy sauce and ginger scallion dipping sauce

Attendant required

- House made 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
- Chef Required

- Little Dishes built to Order by a Chef
- Pork Belly Bao Bun
- Miso Glazed Impossible Tskune, Tare sauce
- Yellow curry marinated Chicken Satays with coconut peanut sauce
- Jars of Green papaya salad with bird’s eye chilies, heirloom tomatoes and palm sugar vinaigrette
- Two chefs required

- Spicy Tuna with fresh cucumbers, sriracha aioli, and crunchy garlic oil
- California-roll with Japanese snow crab, cucumbers, and avocado crema
- Wagyu Beef Temaki with 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: Soppresata, 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
- Olovine with Calabrian chili, confit garlic and olive oil
- Stracciatella with pistachios, olive oil and honey
- Little dishes burrata with marinated campari tomato
- Pistachio pesto
- Tomato focaccia, grilled ciabatta, and parmesan breadsticks
- Chef required

Made to order and served in little dishes

Choice of two or three in advance:
- Parmesan champagne risotto
- Maine lobster and rosemary risotto with farmer tomatoes
- Cavatelli bolognese with bellwether ricotta
- Asiago gnocchi with wild mushroom and leek fondue, brown butter and sage, and toasted hazelnuts
- Strozapretti pomodoro
- Presented with artisan breads, crushed red pepper flakes and parmesan

Two Chefs Required

$32.00 Per Person for Two Selections
$35.00 Per Person for Three Selections

Grilled to Order by a Chef on the Yakitori Grill
- Snake River Farms Wagyu strip, finger lime, shoyu sauce
- Organic Teriyaki chicken, ginger, tamari, scallion
- Baby Brussel sprout, shiso, soy lime caramel
- Individual soba noodle salads, shaved watermelon radish, daikon
- Nori goma breadstick

Two chefs required

- Jerk rubbed stuffed pork shoulder with garlic mojo sauce, and scotch bonnet mango salsa
- Coconut black bean rice
- Honey glazed sweet plantains
- Papaya salad with shredded papaya, green beans, tomato, lime-thai chili vinaigrette
- Chef required

- 90-day dry aged Creekstone Tomahawk steaks finished to Order on our BBQ Grills
- Individual pots of savory corn spoon bread, Barbecue baked beans and fried onion rings
- House made steak sauce, Chimichurri, and garlic aoili
-chef required

Enjoy the best BBQ west of the Colorado, Served in our signature Pavilion, minimum 350 guests

Jalapeno corn muffins and Buttermilk biscuits
Served table side in red and white baskets with honey butter

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 haricot vert with miso butter and crispy shallots
- Bourbon barbecue sauce
Two chefs required

Smoked Brisket:
- Buttered corn on a stick
- Individual roasted carrot salad with whipped labne, hazelnuts, fresh torn herbs, and manouri cheese
- Braised kale with applewood bacon, cider vinegar, dashi
- Sliced white bread, BBQ sauce
- Two chefs 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
- Barbecue baked beans
- Barbecue sauce, ranch, and buffalo sauce
- Two chefs required

Barbecue sliders:
- Pulled pork and pulled plant based BBQ (Vegan Option) on Soft Hawaiian Buns
- Creamy coleslaw
- Fingerling potato salad
- Creamy cheddar Velveeta Mac and Cheese
- Two chefs required

Condiment Bars:
- Self-Serve
- Pickle Chips, Bourbon Barbecue Sauce, and Carolina Gold
- Ketchup, Ranch, and Louisiana crystal sauce
- Individual Bags of Ketchup Chips
- One Attendant required

Dessert Bar:
- Frozen Smore Bars on a Stick served from our Ice Cream Carts
- Pecan Bars with Chocolate Ganache
- Red Velvet Cupcakes with Cream Cheese Frosting
- Individual Banana Pudding with Vanilla Wafers
- Peach Pie on a Stick
- One attendant required