HOLIDAY MENU
2011

We are pleased to present a Special Holiday Menu created by Chef Cameron Wilson for your enjoyment during the holiday season.

Holiday Turkey Dinner
(Better than Mom’s but not as good as Grandma’s!)

Cajun Carved Turkey
Turkey Breast, rubbed with Cajun spices and roasted to a golden brown, served with Sweet Potato Gravy

Forest Mushroom Stuffing
Cornbread Stuffing seasoned with Sage and Thyme with Sautéed Mushrooms

Holiday Mashers
Creamy Mashed Idaho Potatoes, blended with Nutty Brown Butter and Roasted Garlic

Pancetta and Fennell Haricots Verts
Tender Haricots Verts tossed with Italian Pancetta, Fresh Herbs and Julienned Fennel Bulb

Assorted Bistro Rolls
White, Whole Grain and Herbed Rolls served with Sweet Cream Butter

Sweets
Cranberry Apple Pie
and
Pumpkin Cake with Cream-Cheese Frosting

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Hors d’Oeuvre Selections

Passed or Displayed

Fennel Crostini

Roasted fennel bulb crostini with forest mushroom saute’

Butternut Squash Tarts

Oven roasted butternut squash and goat cheese mousse tartlets with gremolata

Tomato Tarts

Oven roasted tomatoes seasoned with basil and oregano baked in phyllo cups with basil goat cheese and drizzled with black pepper olive oil

Yorkshire Puddings

Braised beef in mini Yorkshire puddings topped with roasted garlic crème fraiche and fresh herbs

Korean Beef Crostini

Slices of Korean marinated beef tender, red onion jam on crisp flat bread

Salmon Blini

Smoked Salmon, sliced mango, vanilla crème fraiche and wasabi peas on a green onion blini

Lox on a Crostini

Rye crostini spread with fresh herbed cheese, topped with diced egg, a mound of smoked salmon and fresh pickled shallot slivers

Spanikopita

Tender triangles of flaky phyllo pastry wrapped around a spinach and feta cheese filling, served with cucumber and mint yogurt dipping sauce

Goat Cheese Apple Tartlets

Creamy goat cheese folded in with tart granny smith apples in a butter tartlet shell topped with caramelized onions

Crab Cakes with Chipotle Cherry Cream

Petite crab cakes cooked to a crispy golden brown and drizzled with a creamy chipotle and cherry infused sour cream sauce

Stuffed Mushrooms

Button mushrooms with a filling of boursin cheese and herbs them baked to a golden brown

Dijon Herbed Crusted Lamb Chops

Petite New Zealand lab chops lightly rubbed with white wine Dijon mustard, coated with herb panko breading and pan seated to medium rare, served along side sweet red onion and mint chilled orange sauce

Vegetable Spring Rolls

A mix of oriental vegetables wrapped in rice and fried to a golden brown finished with tropical pineapple dipping sauce

Mini Twice Baked Potatoes

Bite sized baby red shells filled with diced potato, sour cream, cheddar cheese and garlic, oven baked for a light crunch and creamy rich center

Bloody Mary Shrimp Shooters

Chilled shrimp atop a bloody Mary style cocktail sauce in a glass shooter

Neptune Shrimp Salad in a Crispy Wanton Cup

Petite shrimp with sweet onions and peppers folded into a tangy whole grain mustard sour cream dressing served in a crispy wonton cup

Bacon and Bleu Pecan Stuffed Mushrooms

Crisp bacon and toasted pecans folded into a creamy bleu cheese filling packed into mushrooms and baked to perfection

Holiday Cocktail Shrimp Bowl

With Bloody Mary cocktail sauce and lemons

Holiday Baked Brie en Croûte

Creamy brie cheese stuffed with dried cranberries, sweet apple and toasted walnut all topped with raspberry jam, wrapped in puff pastry, baked until golden brown crust with a melt in your mouth center.
Served with toasted baguette crisps and assorted crackers

White and Green Vegetable Tray

Broccoli, cauliflower, asparagus and zucchini garnished with Belgium endive, served with roasted red pepper caramelized onion dip

Swedish Meatballs

Tender meatballs simmered in a rich sour cream brown sauce; a true traditional favorite

Salads

Lifestyles Garden Salad

Mixed greens with diced tomatoes, cucumbers, julienne carrots, bell peppers and croutons with choice of two dressings: Ranch, Italian, Balsamic Herb, Sun Dried Tomato, Raspberry Vinaigrette, Greek Vinaigrette or Bleu Cheese Dressing

Winter Red and Green Salad

Mixed greens with goat cheese crumbles, dried cranberries and candied walnuts tossed with raspberry vinaigrette

Gorgonzola Spinach Salad

With mandarin oranges, strawberries and pine nuts mixed with a currant balsamic vinaigrette

Dried Fig, Apple and Pecans with Winter Greens

Tossed with balsamic and Dijon vinaigrette

Winter Salad

Butter lettuce, fresh radish pickles, herb cured tomatoes, black pepper croutons, apricot vinaigrette

Mediterranean Harvest Salad

Crisp romaine and grilled radicchio, caramelized fennel, pancetta fig dressing

Sheppard’s Salad

Baby spinach, roasted shallots, apple lavender goat cheese, salted pistachios and pear champagne vinaigrette

Fall Feta Tomato Salad

Fresh greens with shaved julienne vegetables and feta cheese crumbles drizzled with sun dried tomato and herb vinaigrette

Soup Shots

Cream of Avocado Soup

Served chilled and garnished with mandarin orange, sour cream and red chili jicama

Parsnip Bisque

Topped with balsamic gastrique, fresh basil and wafer thin apple chip

Lobster Bisque

Rich Lobster Bisque with brandy, topped with Corn, Sweet Crab Meat and a slice of Kumquat

Mushroom Tea

Forrest mushroom broth, crisp pancetta and parmesan crisp

Cheese Displays from Around the World

Cheese Connoisseur

Vintage van Gogh, Sole Grand Queso, Buttermilk Blue Affinee and apricot preserves served with dried fruits, mixed nuts and assorted crackers

British Isles

Rose and Crown Stilton and double Gloucester, Donovan’s Auld Irish cheddar and Harmony white Stilton with cranberries, accompanied by table water crackers, pickled onions and fresh berries

Classic

Grand Cru Gruyer Reserve, Buttermilk Blue, Mezza Luna Fontina, 4 year aged cheddar, Vintage Van Gogh gouda, served with fresh fruits, distinctive crackers and bread sticks

Entrees

Pan Seared Duck Breast

Crisp medallions of seared duck breast nestled in turnip puree with cherry jus roasted bok choy and baby carrots

Herb Roasted Prime

Roasted garlic Yukon gold gnocchi, sautéed forest mushrooms and brandy cream sauce topped with sweet onion straws

Lamb Rack Chops

Lamb popsicles resting on curried garlic mashed potatoes, date thyme pan sauce and roasted root vegetables

Rum Cured Pork Loin

Cured and seared pork loin sliced on a bed of pancetta fingerling potatoes, roasted beets and winter squash, drizzled with sherry cream sauce

Peppadew Stuffed Chicken Breasts

A seared chicken breast stuffed with peppadew peppers and goat cheese with a pancetta mushroom cream sauce, boursin cheese, sautéed spinach and roasted root vegetables

Sage Roasted Turkey and Black Pepper Gravy

Sage spice blend rubbed turkey roast cooked “just right” and served with homemade country style black pepper cream gravy

Beef Medallions and Mushroom Marsala

Seasoned and grilled beef medallions topped off by a smooth marsala and wild mushroom demi glace

Classic Beef Stroganoff

Slow simmered beef tips and mushrooms in a sherry brown sauce finished with sour cream

Stout Braised Beef Tips

Hearty pieces of beef slow braised in a rich stout beer sauce with carrots, onions, parsnips and turnips, finished off with dried apples and fig for that ‘it must be the holidays” home cooked meal

Pan Seared Chicken

Filled with caramelized leeks and smoked gouda, topped with an herbed demi glace

Polla ala Diavola con Olive (Spicy Chicken with Olives)

This classic Italian slow cooked chicken dish of herbs and spices finished off with a white wine sauce and olives

Chicken and Artichoke Spinach Lasagna

Tender pieces of grilled chicken mixed with layers of herb ricotta, fresh spinach, artichoke quarters, mozzarella parmesan and rich alfredo sauce

Lemon Pepper Tilapia with Shitake Ginger Sauce

Delicate tilapia fillet lightly dusted with lemon pepper and herb seasoning, baked and topped off with a light Shitake mushroom ginger sauce

Carving Stations

Dijon Herb Crusted Prime Rib

Dijon white wine mustard and fresh herb rubbed prime rib roasted to a medium rare and served with a side of classic horseradish cream and black pepper au jus, served with cocktail rolls

Oven Roasted Turkey

Oven roasted turkey breast seasoned and cooked juicy and tender.  This holiday favorite is served with traditional sauces of sage style cream gravy and cranberry orange compote, served with cocktail rolls

Side Dishes

Roasted Winter Root Vegetables

A blend of hearty root vegetables including turnips, rutabagas, carrots and parsnips tossed in a light herb oil and dried cranberries, roasted to a "cut with a fork" tender perfection

Green Bean Amandine

Petite green beans sautéed in butter with toasted almonds and roasted red peppers

Green Chili Goat Cheese Scalloped Potatoes

Layers of thin sliced potatoes between an aromatic goat cheese and roasted green chili custard

Roasted Reds

Hearty red potatoes tossed with herbs and spices, roasted golden brown

Cranberry Mushroom Wild Rice Pilaf

Blended wild and long grain rice with just the right amount of spices accented with mushrooms and dried cranberries

Classic Cheddar Scalloped Potatoes

Layers of thin sliced potatoes slow cooked in a cheddar cheese cream sauce baked to golden brown

Sage Garlic Whipped Potatoes

Creamy blend of Idaho potatoes, creamy butter and real cream with fresh garlic and seasonings for the “melt in your mouth” mashers

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Holiday Buffets

Winter in Colorado Buffet

Winter Red and Green Salad

Mixed greens with goat cheese crumbles, dried cranberries and candied walnuts tossed with raspberry vinaigrette

Baker’s Basket of Dinner Rolls

And Whipped Cream Butter

Smoked Gouda and Leek Chicken

Pan seared chicken filled with caramelized leeks and smoked gouda topped with an herbed glace

Grilled Salmon with Cranberry Port Cream

Seasoned and grilled salmon fillet accompanied by dried cranberry and sweet port cream sauce

Classic Cheddar Scalloped Potatoes

Layers of thin sliced potatoes slow cooked in a cheddar cheese cream sauce baked to golden brown

Lemon Thyme Green Beans

Apple Strudel

Sweet cooked apple and raisins wrapped up in puff pastry baked to a golden brown, served with cinnamon whipped cream

Rocky Mountain Buffet

Dried Fig, Apple and Pecans with Winter Greens

Tossed with balsamic and Dijon vinaigrette

Baker’s Basket of Assorted Dinner Rolls

And Whipped Sweet Cream Butter

Italian Chicken

Pan seared garlic red pepper chicken topped with saltimbocca cream sauce

Roasted Winter Root Vegetables

A blend of hearty root vegetables including turnips, rutabagas, carrots and parsnips tossed in a light herb oil and dried cranberries, cooked to a cut with a fork tender perfection

Sage Garlic Whipped Potatoes

Creamy blend of Idaho potatoes, creamy butter and real cream with fresh garlic seasonings

Herb Roasted Top Round

Served with horseradish sour cream and black pepper au jus

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Desserts

Mini Pastries

Tangerine curd tartlets with toasted meringue,
Nutella mousse on chocolate crostini,
Vanilla cake with apricot layers and pistachio buttercream
and
Poppy seed shortbread with raspberry mousse

Bûche de Noël

Mint Chocolate
Dark chocolate sponge cake rolled with mint buttercream and covered in rich chocolate ganache

or

Mocha Vanilla
Vanilla sponge cake with mocha buttercream and covered with a dark chocolate ganache

Holiday Cookies Creation

Glazed Orange Spice Cookies
Peppermint Crescents
Linzer Cookie
Nutella Sandwich Cookie
Snowman Gingerbread Men

Pies

Apple Cranberry
Maple Oatmeal
Candied Pecan Pumpkin

Warm Bread Pudding

Take your pick;
peach - walnut
apple - raisin
or
cherry - chocolate
all served with house made crème anglaise

Apple Strudel

Sweet cooked apple and raisins wrapped up in puff pastry baked to a golden brown, served with cinnamon whipped cream

Holiday Bar Bites

Rich caramel apple bars, cranberry white chocolate bars, peppermint chocolate brownies, dark chocolate cherry bars and ginger pear bars