These menu ideas are intended to help you start planning your event. Each individual affair is customized to meet your needs and we love to mix it up with your fresh ideas and favorite dishes so if you don't see it here, please don't hesitate to ask!
Mini Crab or Salmon Cakes - Lump crab meat or salmon meat, mixed with a touch of aromatics, pan fried and topped with our lemon aioli
Mediterranean Vegetable and Meat Platter - Assorted roasted and grilled vegetables including onion, asparagus, zucchini, yellow squash, brussels sprouts, artichoke hearts, roasted peppers, olives, carrots and tomato/ basil/ mozzarella Caprese kabobs. Italian style meats and cheese can also be added.$5.00/person, without meat
Imported Cheeses and Fruit Platter - Baked brie, stilton, fontina, and sundried tomato cheeses ball with berries, apples, grapes and crackers
Cheese filled Vegetables – Refreshing endive, celery, jicama, and cherry tomatoes filled with a light boursin cheese
Bruschetta - Traditional, tomato and basil bruschetta, and or chopped artichoke heart bruschetta, atop garlic rubbed toast rounds
Spanakopita - A blend of spinach and feta cheese wrapped in crispy filo dough
Tandoori Chicken Spears – All natural Indian spiced chicken, grilled and served with mango chutney
Southwestern Stuffed Shrimp - Large 16-20 Texas white shrimp marinated in a lime chili mix and stuffed with chorizo and grilled
Stuffed Mushrooms - Choose from Vegetarian or crab stuffed mushroom caps, served hot
Tuna Poke - High grade sushi tuna, chopped and marinated in sesame, soy ginger and served on a homemade cracker
Beef Tenderloin Canapés - Seared Tenderloin on stilton toast and horseradish aioli
Goat Cheese Tapenade - Creamy goat cheese base, topped with chopped Mediterranean tapenade, extra virgin olive oil and fresh basil, on or with toast rounds. This can be served as a stationed or passed appetizer
Lamb Lollipops - Ground lamb with mint, feta cheese and aromatics formed on a stick, served with creamy tzatziki sauce
Salmon Mousse Cups - Creamy salmon mousse piped into fillo cups and cucumbers, garnished with house cured gravlax
House Salad – Mixed greens topped with tomatoes, carrots, cucumber and jicama hearts, drizzled with light vinaigrette
Caesar Salad – Crisp romaine lettuce tossed in creamy garlic caesar dressing with tomatoes, shaved parmesan and croutons
Caprese - Sliced tomatoes and layers of fresh mozzarella, with basil leaf and balsamic reduction
Greek Salad – Crisp romaine lettuce with kalamata olives, feta cheese, red onion and tomato, drizzled with balsamic vinaigrette
Spinach – Baby spinach leaves with sliced strawberries, candied pecans and blue cheese crumbles, served with light vinaigrette
The Love Salad- Raw Kale massaged with lemon and salt until tender and bright, finished with parmesan cheese, currents and extra virgin olive oil
Chicken Entrées :
Sicilian Style Chicken - Marinated with Italian flavors, grilled and topped with a chunky robust tomato ragu. Served with orzo pasta tossed with grape tomatoes, shaved parm, extra virgin olive oil and fresh basil
Paradise Chicken - Seasoned chicken breast, grilled and topped with melted fontina cheese, prosciutto and baby arugula, garnished with lemon wedges
Honey- Teriyaki Chicken - “Pre brining” the chicken makes it moist and flavorful. Grilled and basted with a honey teriyaki glaze and topped with scallion threads and toasted sesame seeds. Seasonal vegetable medley and ginger/lemongrass jasmine rice
Pineapple Chicken - Sweet soy glaze and grilled pineapple makes this a favorite to the barbeque menu. Along with favorite sides
Indian Tandoori Chicken - Marinated in a spicy yogurt marinade and grilled topped with home made mango chutney, fresh cilantro and lemon.
Chicken Marbella - All natural chicken breast, cooked wine caper and plum sauce, served with gnocchi and seasonal vegetable
New York Strip - Roasted whole to medium rare and sliced, served with a shallot Madeira reduction. Roasted garlic mashed potatoes and almond green beans accompany this dish
Beef Tenderloin - Roasted to medium rare and sliced, served with creamy wild mushroom sauce
Rocky Mountain Entrées:
Elk Tenderloin - Grilled whole to medium rare and sliced, served atop garlic roasted mashed potatoes with port reduction and vegetable medley
Rocky Mountain Trout - Lightly dusted in seasoned flour, pan fried and finished with garlic, caper, sun dried tomato beurre blanc. Toasted almond green beans and orzo tossed in baby tomatoes, basil and olive oil accompany this dish
Rack of Lamb - Tender lamb riblets with a dried cherry demi-glace served with lemon mint couscous and seasonal vegetable
Grilled Salmon - Fresh salmon seasoned with a magic thyme rub and grilled to perfection, topped with lemon garlic butter. We offer a variety of preparations for our salmon
Halibut - Sautéed and served with orange basil sauce and orange segments
Vegetarian Strudel - Portabella mushrooms roasted red bell peppers and creamy herbed goat cheese rolled in flaky phyllo dough
Grilled Polenta Napoleon - Layers of herbed polenta, mozzarella cheese and robust red sauce
Rolls - Assorted, served warm with butter
Lemonade and Iced Tea - Raspberry herbal tea, lemonade and water
Choose 2 Meats
Roasted Pig -Slow smoked pork served with grilled pineapple, Polynesian sweet teriyaki and Home made barbeque sauces
Baby Back Ribs - Tender pork ribs with homemade barbecue sauce
Roasted Chicken - All natural pieces of chicken grilled
Beef Brisket - Slow cooked, sliced beef brisket with barbecue sauce
Pulled Pork - Slow cooked, hand pulled with homemade barbecue sauce
Choose 2 Sides
Grilled Vegetable Medley - Including zucchini, yellow squash, roasted red bell peppers, carrots, onions and garlic tossed in fresh basil
Potato Salad - Red skin potatoes, sweet potatoes and yams mixed in a creamy base with aromatics
Asian Slaw - Cabbage, carrots, green onion and jicama tossed in sesame rice vinegar dressing
Sassy Baked Beans - Colorful beans with a hint of pineapple and green chilies, vegetarian
Olathe Sweet Corn - When available, steamed fresh with butter
Polynesian Rice - Jasmine rice with fresh herbs, mango, onion, soy and sesame, served cold as a salad.
Quinoa Salad - served cold with lots of vegetables with a lemon cider vinegar dressing
Cup Cake Tower – Choose from yellow or chocolate cake and buttercream frosting, decorated with the bride’s flowers and presented on a tiered stand.
Trifle - Strawberries, blueberries and Raspberries layered with cubed cake and pastry cream in a clear goblet.
Tiramisu - Layers of coffee soaked lady fingers, sweet mascarpone cheese and shaved chocolate.
Italian Chocolate Flourless Cake - Almonds take the place of the flour in this chocolaty marvel, topped with strawberries and brandied whipped cream.
Cream puff Tower - Small cream puffs filled with pastry cream or Grand Marnier chocolate mousse piled high on a tiered stand with the bride’s flowers.
Mousse Filled Tulips - Chocolate tulip cups filled with Grand Marnier chocolate mousse garnished fresh berries and whipped cream.
Pies - Choose from a variety of flavors- strawberry rhubarb, apple, pecan, blueberry,
Reach out to learn more, plan your menu and reserve your date!