VAIL VALLEY DINNER

Passed Hors d’Oeuvre Selections
Choice of Three

Lump Crab Cakes
Petite crab cakes cooked to a golden brown and served with roasted pepper cream sauce

Shrimp Shooter
Poached jumbo shrimp served in a shot glass with spicy gazpacho style cocktail sauce

Raspberry and Brie Tartlets
Creamy brie cheese and raspberries baked in a flaky phyllo tart shell

Gorgonzola Filled Strawberries
Red ripe strawberries that encase a drop of reduced balsamic syrup then capped with a dollop of creamy gorgonzola cheese

Bite Sized Beef Wellington
Tender bite sized portions of roast beef topped with mushrooms duxelles then wrapped in puff pastry and baked to a golden brown, served with Dijon sour cream sauce for dipping

Stuffed Mushrooms
Button mushrooms with a filling of Boursin cheese and herbs then baked to a golden brown

Dinner Buffet

Fresh Baby Spinach Salad
with Strawberries Candied Almonds, and Feta Crumbles tossed with Strawberry Champagne Vinaigrette 

Classic Caesar Salad
Crisp Romaine Lettuce tossed with Caesar Dressing, Croutons and Shredded Parmesan Cheese

Baker’s Basket of Assorted Dinner Rolls
and Whipped Sweet Cream Butter

Lifestyles Signature Tilapia Rockefeller
Roasted Filet of Tilapia topped with Creamed Spinach and Boursin Cheese

Roasted Red Potatoes
with Fresh Herb Butter

Garlic Seasoned Vegetable Medley

Carving Station

Herb Roasted Leg of Lamb
with Dijon Mustard Sauce, carved to order

Spicy Sugar Cured Pork Loin
with Dried Cherry Apple Butter Sauce, carved to order

Iced Tea and Coffee Service