Dinner Party Sample Menu
Sample menu items are is for 3, 4, and 5 course dinner parties serving 6 – 20 people.
By selecting one item from each desired course and based on the number of courses and guests I can then estimate of the cost of food for your dinner party.
Chef Fee for the evening is $350
Server Fee for the evening is $200
Equipment Rental rates vary based on need.
Passed appetizer
Choice of 3 - 5 passed appetizers (see appetizer menu link for samples)
Soups Course
Classic Classic French Onion
Roasted Butternut Squash
Fire Roasted Tomato and Basils
Lobster Bisque
Crab and Corn Chowder
Appetizer Course
Seared Foie Gras with Grilled Pineapple
Seared Sea Scallops with Sweet Pea Coulis and White Truffle Oil
Wild Mushroom Strudel with a Buerre Blanc sauce
Classic Steak Tartar or Carpaccio
Spicy Tuna Tartar or Carpaccio
Grilled Seasonal Vegetable Struddel
Smoked Salmon and potato tart
Salads Course
Beet and Goat Cheese Salad with a Hazelnut Vinaigrette
Fresh Heirloom Tomato and Mozzarella
Italian Wilted Spinach and Panchetta
Mixed Greens Salad with Toasted Goat Cheese and a Champagne Vinaigrette
Classic Caesar
Butter Leaf Salad with Balsamic Macerated Strawberries, Pecans and Feta Cheese
Poached Pear and Roquefort salad with Mixed Greens and A Candied Walnuts Vinaigrette
Fresh Mango and Arugula salad with a Red Wine Vinaigrette and Toasted Hazelnuts
Entrees Course
Meat
Roasted Beef Tenderloin with Garlic Tomato Confit and Country Mashed Potatoes
Colorado Lamb Chops with Sausage Sage Stuffing and Fresh Mint Demi Glace
Grilled Venison Tenderloin pureed Sweet Potato Gratin and Caramelized Pear Glaze
Porkloin with Roasted Apple Stuffing and Cinnamon Fig au jus and Honey Roasted Carrots
Chicken Marsala with Caramelized Onion Potato Cakes and Asparagus
Veal Loin with Potato Stuffed Crepes and Foie Gras and Sautéed Spinach
Mixed grill of game bird (quail breasts, duck sausage, and an open face Duck Confit Ravioli
Seared Duck breast with Orange Marmalade Glaze and Sweet Mashed Yams
Fish
Dover Sole with a Brown Butter Lemon
Panko Crusted Sea Bass/Halibut with a Sherry Vinaigrette and Sautéed Potatoes
Oven Roasted Sea Bass/Halibut with Potato Leek Ragout and Pea Coulis
Pan Seared Sea Scallops with a Crab and Potato Ragout and Melted Green Onions
Cedar Plank roasted Asian BBQ Salmon Vidalia Onion Crisps and Braised Bok Choy
Blackened Tuna with Sweet Pepper and Grilled Corn Ragout and Fried Rice Cake
Sauteed Trout with Lemon Butter and Almonds
Vegetarian
Grilled Vegetable open face Ravioli with a 12 year Balsamic Vinegar Reduction
Portobello Mushroom Wellington with Avocado, Grilled Tomatoes and Feta Cheese
Ratatouille and Roasted Garlic Broth
Roasted Butternut Squash Raviolis with Sage Brown Butter and Melted Leeks
Desserts
Classic Crème Brule
Flourless Chocolate Cake and with Raspberry Coulis
Cheesecake with Seasonal Fruit Compote
Miniature Individual Rustic Apple Pie
Baked to order individual Pineapple Cake
Bananas foster
Various Seasonal Bread Puddings
Assorted cookie and brownie platter
Brownie Sundae
Seasonal Fruit Cobber
Lemon curd tart
Key Lime Pie
Fresh Fruit Tart
Special occasion cakes are done by the Mountain Flour in Eagle. My professional opinion is that they are the best in the Vail Valley. We will relay your needs to Pastry Chef and Owner Shawn Smith who will, like Artisan, exceed your expectations. Artisan will guarantee all work not done by Artisan which has been set up by us. You can refer to Mountain Flours website at http://www.mountainflour.com Estimates from Mountain Flour will be provided once we develop your event menu.