Cold Hors d'Oeuvres:

Seafood & Meat-Based:

 Smoked Trout crostini – Mountain oven baguette crostini with house-smoked trout and fresh dill. 

 Mini Elk Tartare Tostadas – Hand-cut elk tartare on crisp corn rounds with avocado crema and pickled onions

Beef Carpaccio Rolls – Thinly sliced tenderloin wrapped around arugula, parmesan, and black garlic aioli

 Lamb Dolmas – Grape leaves stuffed with spiced J&M Farm lamb, rice, and pine nuts

 Jamon Iberico & Melon Skewers – Thinly sliced cured Jamon Iberico I imported from Iberian/Spain wrapped around cantaloupe with a balsamic glaze.

Peppered Beef Crostini – Seared Motchkins Meat beef on Mountain Oven crostini with horseradish cream and microgreens. 

Duck Rillettes on Rye – Slow-cooked duck spread over toasted rye with a dollop of cranberry compote. 

 Mini Elk Pastrami Sandwiches – House-cured elk pastrami with grainy mustard and pickles on mini brioche buns

 

Vegetarian & Cheese-Based:

Charred Beet & Goat Cheese Tartlets – Juno Farms beets on crispy phyllo with whipped goat cheese and hazelnuts

Roasted Pear & Brie Bites – Sliced roasted pears with brie on buttered crostini, topped with Big B’s fruit preserve

Cucumber Rounds with Whipped Feta – Juno Farms cucumbers topped with whipped feta, za’atar, and sumac

Wild Mushroom & Truffle Bruschetta – Sautéed mushrooms with truffle oil toasted sourdough. 

 Endive Cups with Blue Cheese & Walnuts – Crisp endive leaves filled wit whipped blue cheese, walnuts, and honey drizzle

 Heirloom Tomato & Burrata Skewers – Skewers of cherry tomatoes, burrata, and basil with balsamic pearls

 Shaved Fennel & Citrus Salad Cups – Refreshing fennel and citrus salad in individual serving cups

 

Unique & Rustic Touches:

Mini Mason Jar Charcuterie – Tiny jars filled with cured meats, pickled shishit  peppers, and local cheeses

Smoked Salmon & Herbed Butter on Black Bread – Nordic-style open-faced smoked salmon sandwiches with herbed butter

Roasted Cauliflower Bites – Served with tahini yogurt and a sprinkle o pomegranate seeds. ($3 per person)

Miniature Honeycomb & Nut Tarts – A bite-sized combination of local honey, nuts, and phyllo pastry

 

Hot Hors d’Oeuvres

 

Meat & Seafood-Based:

 Bison & Blue Cheese Hand Pies – Flaky pastry filled with ground bison caramelized onions, and blue cheese

 Lamb Kofta Skewers – Spiced J&M Farm lamb served with cucumber-dill yogurt.

Mini Duck Confit Tacos – Slow-cooked duck with pickled red onions and citrus crema

 Wild Boar Sausage Bites – House-made wild boar sausage served with grainy mustard dipping sauce

Braised Short Rib Phyllo Cups – Slow-braised beef short rib in crispy phyllo cups with horseradish cream

Mini Elk Wellington – Elk tenderloin wrapped in puff pastry with mushroom duxelles

Shishito Pepper & Chorizo Skewers – Grilled Juno Farms shishito peppers and spicy chorizo bites

Grilled Mountain Bird Chicken Oysters – Marinated in herbs and grilled on skewers with a lemon garlic sauce

Mini Lobster or Crayfish Mac & Cheese Bites – Creamy mac & cheese wit  lobster, served in mini ramekins

Cornmeal-Crusted Trout Bites – Fried trout bites with a side of remoulade

Crispy Duck Wings – Slow-roasted and fried with a smoky maple glaze.

 

Vegetarian & Vegan Options:

 Mini Truffle Polenta Cakes – Seared polenta rounds topped with wild mushroom and parmesan. 

Charred Brussels Sprouts Skewers – Roasted Brussels sprouts with balsamic glaze and pine nuts

Crispy Chickpea Fritters – Fried chickpea cakes with a roasted garlic aioli.

 Stuffed Mini Peppers – Roasted sweet peppers filled with whipped ricotta an fresh herbs

Wild Mushroom Empanadas – Flaky pastry filled with foraged mushrooms an gruyèr 

 Baked Brie & Fig Phyllo Bites – Phyllo-wrapped brie topped with fig jam

 Butternut Squash & Sage Arancini – Fried risotto balls infused with sage and filled with creamy butternut squash

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Rustic & Mountain-Inspired Comfort Bites:

 Mini Shepherd’s Pies – A bite-sized take on the classic dish with bison, mashed potatoes, and a crispy top

 Potato & Leek Mini Latkes – Served with crème fraîche and smoked trout.

 Rustic Sourdough Grilled Cheese Bites – Mini grilled cheese with smoked cheddar and caramelized onions

- Applewood-Smoked Mini Cornbread Muffins – Served with honey butter.

 Mini Fire-Roasted Sweet Potato Tacos – Roasted sweet potato, black beans, and spiced crema in mini tortillas

Crispy Goat Cheese & Cranberry Bites – Panko-crusted fried goat cheese rounds with cranberry sauce

Huckleberry BBQ Glazed Meatballs – Small bison meatballs glazed with a huckleberry reduction

 S’mores Tartlets – Mini tartlets with graham cracker crust, dark chocolate, andtorched marshmallow

 

Salads

Summer Greens & Citrus Salad

Twisted Root greens, Juno Farms cucumbers, shaved fennel, citrus supremes,

toasted pistachios, sumac-honey vinaigrette.

 

Grilled Peach & Burrata Sal

Big B’s grilled peaches, heirloom tomatoes, arugula, basil, burrata, balsamic reduction.

 

Roasted Beet & Goat Cheese Salad

Juno Farms roasted beets, Twisted Root greens, toasted walnuts, whipped goat cheese, blood orange vinaigrette.

 

Charred Shishito & Cucumber Salad

Juno Farms shishito peppers, cucumbers, sesame, miso-lime dressing, crispy shallots.

 

Watermelon & Feta Salad

Compressed watermelon, local feta, fresh mint, arugula, balsamic glaze.

 

Heirloom Tomato & Avocado Salad

Sliced heirloom tomatoes, avocado, basil oil, burrata, pine nuts, smoked sea salt.

 

Mountain Kale Caesar 

Baby kale, parmesan crisps, lemon-anchovy dressing, house-made croutons.

 

Fig & Prosciutto Salad

Black Mission figs, prosciutto, arugula, goat cheese, toasted almonds, honey-lemon vinaigrette.

 

Wild Arugula & Pickled Onion Salad

Wild arugula, pickled red onions, toasted pumpkin seeds, shaved pecorino, citrus dressing.

 

Entrées

Herb-Crusted Colorado Lamb Loin

Motchkins Meat lamb, J&M Farm spice rub, roasted garlic yogurt, saffron couscous, pomegranate seeds

 

Mountain Bird Chicken with Wild Mushrooms

Herb-roasted chicken, local chanterelles, creamy polenta, thyme pan jus

 

Seared Beef Tenderloin with Truffle Mash

Motchkins Meat beef tenderloin, rosemary demi-glace, truffle mashed potatoes charred broccolini. 

 

Miso-Glazed Steelhead Trout

Pan-seared trout, ginger-scallion rice, sesame spinach, yuzu butter sauce

 

Colorado Bone in Bison Short Rib

Slow-braised bison, garlic mashed potatoes, crispy shallots, rosemary bordelaise sauce

 

Grilled Eggplant & Chickpea Tagine (V)

Smoky grilled eggplant, spiced chickpeas, saffron couscous, toasted almonds, preserved lemon

 

Pistachio-Crusted Halibut

Roasted halibut, saffron orzo, grilled asparagus, Meyer lemon beurre blanc.

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Seared Duck Breast with Cherry Reduction

Crispy duck breast, wild rice pilaf, roasted carrots, tart cherry sauce

 

Butternut Squash & Sage Ravioli (v)

House-made ravioli, brown butter sauce, crispy sage, toasted pine nuts

 

Grilled Filet Mignon & Smoked Gouda Potato Gratin

Fire-grilled filet, smoked gouda potato gratin, haricots verts, peppercorn demi-glace. 

 

Desserts

Cardamom Olive Oil Cake

Honey ricotta, candied almonds, Big B’s peach compote.

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Dark Chocolate Espresso Mousse

Whipped vanilla bean cream, cinnamon tuile.

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Honey Lavender Panna Cotta

Fresh berries, lemon zest.

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Salted Caramel Crème Brûlée

Crunchy caramelized sugar top, flaky sea salt.

 

Local Apple Galette

Flaky pastry, spiced apples, bourbon caramel sauce, vanilla bean ice cream.

 

Mountain Berry Pavlova

Meringue, fresh whipped cream, seasonal mountain berries, passion fruit coulis.

 

Baklava Cheesecake

Phyllo crust, spiced walnut filling, orange blossom syrup.

 

Flourless Chocolate Torte

Dark chocolate ganache, raspberry coulis, vanilla chantilly.

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Sherpa Chai Pudding

Coconut milk-based pudding, toasted pistachios, pomegranate molasses.

 

Pear & Almond Tart

Frangipane almond tart, poached pear, caramel drizzle.