Event Buffets

Please choose from the following Event Buffet Options:

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Description

Please choose one of the Buffet Packages below. You may also add hors d’oeuvres and desserts for small additional charges.

*Price includes chosen menu, basic rentals (all glassware, dinnerware and utensils, napkins, linens, tables and chairs for guests seating and dinner service, and cabaret tables and linens for cocktail hour and dancing), bartending services (bartenders, basic glassware, ice, basic mixers and juices, all equipment, tables with linens), and all labor (all the service staff).

*Pricing does not include transportation fee, 15% administration fee, and taxes (will be specified at check out)

Cold Breakfast Buffet– $36.95

Includes: Coffee Station 8oz servings of locally roasted coffee, available in regular and decaf, Juice Bar orange juice, grapefruit juice, and cranberry juice, served with Assorted Breakfast Bread assorted selection of sliced breads, Seasonal Fruit Platter garnished with mint (vegetarian and gluten-free), and Yogurt Parfaits Greek yogurt, granola, and fresh fruit (vegetarian)

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Colorado Local Buffet— $56.75

Includes: Acorn Squash and Black Rice Salad with goat cheese, rehydrated cherries, arugula, maple whole grain mustard dressing and crunchy pepitas (vegetarian and gluten-free), served with Whipped Cauliflower and Potato Mash with crème fraîche (vegetarian and gluten-free), and Rainbow Heirloom Baby Carrots with honey butter (vegetarian and gluten-free), Available Upon Request Chef’s Choice Vegetarian chef’s choice of seasonal entree (vegan and gluten-free)

Choice of Entrée:

  • Braised Colorado Short Rib Bison local bison braised in red wine and served in its natural sauces
  • Crispy Colorado Trout locally sourced trout seared in butter and a white wine lemon caper sauce (gluten-free)

Choice of 3 Hors D’oeuvres- $8.50

  • Bacon-Wrapped Peaches with fried goat cheese and honey red wine reduction
  • Colorado Campfire Pork cornbread topped with pulled pork, green chili, cilantro, and guacamole (gluten-free)
  • French Onion Empanadas flaky golden empanada stuffed with braised local short rib, caramelized onions, gruyere, and parmesan served with red wine broth
  • Palisade Peach Caesar Cup diced peaches with torn summer basil and kale tossed in a garlic asiago dressing and parmesan cheese (vegetarian and gluten-free)
  • 5280 Sausages and Charcuteries Denver-made bratwurst, pastramis, and game sausages served with sauerkraut and grilled onions and infused beer mustards
  • Colorado Game Sausage wrapped in buttery flaky puff pastry served with sweet whole-grain mustard and pickled jalapenos

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Hot Breakfast Buffet— $46.50

Includes: Coffee Station 8oz servings of locally roasted coffee, available in regular and decaf, Juice Bar orange juice, grapefruit juice, and cranberry juice, served with Roasted Red Pepper, Spinach and Mushroom Frittata baked with fresh vegetables and smoked mozzarella (vegetarian and gluten-free), Chicken Sausage sage and apple, Seasonal Fruit Platter garnished with mint (vegetarian and gluten-free), Roasted Potato and Seasonal Vegetable Hash (vegetarian and gluten-free), and Assorted Breakfast Breads assorted selection of sliced breads

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Waffle Buffet— $46.50

Includes: Fresh Berry Display strawberries, blueberries, blackberries and raspberries (vegetarian and gluten-free), Waffle Bar waffles with whipped cream, fresh berry compote, maple syrup and butter

Choice of 1 Protein:

  • Applewood Smoked Bacon
  • Turkey Sausage Patties (gluten-free)

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Quiche Breakfast Buffet— $47.50

Includes: Coffee Station 8oz servings of locally roasted coffee, available in regular and decaf, Juice Bar orange juice, grapefruit juice, and cranberry juice, served with Lox and Bagels Platter sliced Nova lox presented with assorted bagels, sliced tomato, red onion, capers, and cream cheese

Choice of 1 Salad:

  • Heirloom Caprese Salad heirloom tomatoes, buffalo mozzarella and fresh basil with balsamic gastrique and extra virgin olive oil finished with sea salt (vegetarian and gluten-free)
  • Seasonal Fruit Platter garnished with mint (vegetarian and gluten-free)

Choice of 1 Quiche:

  • Smoked Salmon Bits and Fresh Dill with gruyere and a mustard crust
  • Roasted Bell Peppers and Feta with diced ham
  • Traditional Lorraine

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Shakshuka Breakfast Buffet— $37.95

Includes: Coffee Station 8oz servings of locally roasted coffee, available in regular and decaf, Juice Bar orange juice, grapefruit juice, and cranberry juice, served with Lox and Bagels Platter sliced Nova lox presented with assorted bagels, sliced tomato, red onion, capers, and cream cheese, Shakshuka a combination of simmering tomatoes, onions, garlic and spices with poached eggs and served with toast points (vegetarian), Roasted Potato and Seasonal Vegetable Hash (vegetarian and gluten-free), Roasted Asparagus (vegetarian and gluten-free), and Build Your Own Yogurt Parfait Greek yogurt, granola, and fresh fruit (vegetarian)

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Brunch Buffet— $48.50

Includes: Coffee Station 8oz servings of locally roasted coffee, available in regular and decaf, Juice Bar orange juice, grapefruit juice, and cranberry juice, served with Farmhouse Chicken grilled with garlic and herbs (gluten-free), Roasted Red Pepper, Spinach and Mushroom Frittata baked with fresh vegetables and smoked mozzarella (vegetarian and gluten-free), Mixed Berry and Feta Cheese Salad fresh berries, feta cheese, toasted almonds and raspberry vinaigrette (vegetarian and gluten-free), Asparagus Provence crumbled hard-boiled egg, tarragon aioli, and coarse sea salt (vegetarian and gluten-free), Seasonal Fruit Platter garnished with mint (vegetarian and gluten-free), and Assorted Breakfast Breads assorted selection of sliced breads

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Luncheon Buffet— $54.00

Includes: Chef’s assortment of petite sandwiches including Honey Ham with Swiss on a Baguette, Roasted Turkey on a Croissant with shallot mayonnaise, Shaved Roast Beef on a Roll with caramelized onions, Heirloom Tomato and Mozzarella, and Basil Chimichurri on a Roll

Choice of 2 Sides:

  • Lemon Cous Cous with fresh spinach, cherry tomatoes, scallions, and yellow peppers (vegetarian)
  • Blue Cheese Potato Salad (vegetarian and gluten-free)
  • Seasonal Fruit Platter garnished with mint (vegetarian and gluten-free)
  • Traditional Macaroni Salad
  • Organic Baby Mixed Greens cherry tomatoes and balsamic vinaigrette (vegetarian and gluten-free)
  • Fried Potato Chips with ranch dip (vegetarian and gluten-free)
  • Classic Caesar Salad freshly torn Romaine lettuce tossed with garlic croutons, Parmesan cheese and a traditional Caesar dressing (vegetarian)

Choice of 3 Hors D’oeuvres- $8.50

  • Imported Cheese Platter a gourmet selection of imported cheese garnished with fresh and dried fruits and nuts and served with crackers and French bread rounds (vegetarian and gluten-free option)
  • Personal Charcuterie assortment of cured meats served in a petite paper cone topped with olives, pickles and an aged cheddar grissini stick (gluten-free option)
  • Rosemary Citrus Chicken marinated with oranges and honey, grilled and served with a sauce of roasted fennel (gluten-free)
  • Mini Loaded Baked Potato sea salt roasted fingerling potatoes stuffed with applewood smoked bacon, sour cream, chives and blue cheese (gluten-free)
  • Coconut Chicken Skewers with mango habanero sauce
  • Sprout Skewers brussels roasted with oil and sea salt skewered with sweet peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze (vegan and gluten-free)
  • Farmers Market Board assortment of seasonal and crisp local fresh vegetables served with feta mousse and garlic skordalia spread (vegetarian and gluten-free)

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Happy Hour Tier One Buffet— $35.75

Choice of 5 Hors D’oeuvres

  • Mini Loaded Baked Potato sea salt roasted fingerling potatoes stuffed with applewood smoked bacon, sour cream, chive and blue cheese (gluten-free)
  • Seasonal Fruit Platter garnished with mint (vegetarian and gluten-free)
  • Farmers Market Board seasonal and crisp local fresh vegetables served with feta mousse, garlic skordalia spread, and taro chips (vegetarian and gluten-free)
  • Caprese Skewers mozzarella and heirloom tomatoes skewered and served with basil chimichurri sauce (vegetarian and gluten-free)
  • Rosemary Citrus Chicken marinated with oranges and honey grilled served with a sauce of roasted fennel (gluten-free)
  • Southern Ham Rolls Hawaiian rolls with cured ham, Swiss cheese, horseradish and brown sugar
  • Saffron Arancini lightly fried Italian risotto bites filled with Provolone cheese and served with house-made aioli (vegetarian)
  • Polpettine Tuscan meatball and served in lemon sauce
  • Baked Brie en Croute French brie cheese melted in puff pastry, filled with apricot preserves, dried cranberries and butter toasted sliced almonds served with assorted crackers (vegetarian)

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Happy Hour Tier Two Buffet— $48.75

Choice of 5 Hors D’oeuvres

  • Chicken and Artichoke Skewers marinated chicken morsels and artichoke hearts skewered (gluten-free)
  • Imported Cheese Platter a gourmet selection of imported cheese garnished with fresh and dried fruit and nuts served with crackers and French bread rounds (vegetarian and gluten-free option)
  • Prosciutto Panino with prosciutto di Parma, fontina, truffled mushrooms and arugula on focaccia
  • Shrimp Cocktail with traditional cocktail sauce and spicy remoulade (gluten-free)
  • Wild Mushroom Tartelette cooked with fresh thyme and Gruyere cheese topped with lemon olive oil and mushroom duxelles (vegetarian)
  • Mini Beef Wellington beef and mushroom duxelles baked in puff pastry
  • Sprout Skewers brussels roasted with oil and sea salt skewered with sweet peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze (vegan and gluten-free)
  • Late Harvest Bruschetta grilled ciabatta spread with goat cheese topped with brown butter sage butternut squash, toasted pepitas, truffle oil and raisin compote (vegetarian)
  • Antipasto an assortment of imported meats, salamis, and cheeses with marinated artichoke hearts and olives, grilled vegetables, roasted potatoes served with Chef’s selection of house breads
  • Black Sesame Tuna Bite on top of a sticky sushi rice cube served with buttery soy sauce and wasabi aioli garnished with a sweet orange segment and sliced scallion (gluten-free)
  • Potato and Gruyere Croquettes with lemon pesto (vegetarian)
  • Maryland Crab Cake classic cocktail bite with caper remoulade

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Happy Hour Tier Three Buffet— $58.25

Choice of 5 Hors D’oeuvres

  • Sprout Skewers brussels roasted with oil and sea salt skewered with sweet peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze (vegan and gluten-free)
  • Afternoon Meze soft boiled eggs, avocado pesto, tomato salad, white bean hummus, blanched asparagus, pickled vegetables and grilled sourdough toast (vegetarian and gluten-free option)
  • Phyllo Wrapped Camembert French-style Camembert cheese stuffed with shallot fig butter wrapped in flaky phyllo (vegetarian)
  • Personal Charcuterie assortment of cured meats served in a petite paper cone topped with olives, pickles and an aged cheddar grissini stick (gluten-free option)
  • Mediterranean Board assortment of skordalia, fried hummus, roasted beets, and feta dill salad with heirloom carrots served with fresh naan and mixed nuts (vegetarian and gluten-free)
  • Fish Market Board assortment of shrimp salad with fennel and chervil, trout and Boursin cheese spread with dill, honey smoked salmon, sliced tomatoes and cucumber salad served with grilled baguette
  • Colorado Cheese Plate chef’s choice of locally sourced goat and cow’s milk cheeses with fresh fruits, nuts, and breads (vegetarian)
  • Bistro Steak with Gruyere and Thyme Brioche with roasted garlic butter spread (served medium and room temperature)
  • Colorado Lamb Slider with feta and salsa verde on dill seed bun (served medium rare)
  • Italian Meatballs traditional beef and pork meatballs served in marinara sauce
  • Bacon-Wrapped Medjool Dates stuffed with Mascarpone cheese and served with pomegranate balsamic (gluten-free)
  • Greek Salad Skewers romaine, cucumber, cherry tomatoes, kalamata olives, feta cheese crumbles, oregano lemon vinaigrette (vegetarian and gluten-free)

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Barbecue Buffet— $52.25

Includes: Grilled Barbecue Chicken boneless chicken breast grilled and basted tangy house-made BBQ sauce, served with Southwestern Caesar Salad with cornbread croutons (vegetarian), Macaroni and Cheese creamy, cheesy cavatappi (vegetarian), Bar Room Slaw (vegetarian and gluten-free), Jalapeño Corn Muffin with jalapeño and cheddar cheese, Available Upon Request Chef’s Choice Vegetarian chef’s choice of seasonal entree (vegan and gluten-free)

Choice of 2nd Protein:

  • Beef Tri-Tips grilled on-site comes with three salsas (tomatillo, pico, chipotle) (gluten-free)
  • BBQ Beef Brisket slow cooked for 24 hours (gluten-free)
  • Carnitas Style Pulled Pork slowly simmered pulled pork in chipotle and cumin (gluten-free)

Choice of 3 Hors D’oeuvres- $8.50

  • Basil Chicken grilled chicken, mozzarella, roasted red peppers, served in a Parmesan cup topped with a fried basil glass (gluten-free)
  • Bacon-Wrapped Bacon chili-rubbed bacon wrapped around tender pork belly with maple bourbon mustard (gluten-free)
  • Coconut Chicken Skewers with mango habanero sauce
  • Guacamole with house fried chips (vegetarian)
  • Farmers Market Board seasonal and crisp local fresh vegetables served with feta mousse, garlic skordalia spread, and taro chips (vegetarian and gluten-free)
  • Cold Summer Watermelon sweet and seasonal melon cut into wedges
  • Bacon-Wrapped Peaches with fried goat cheese and honey red wine reduction

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Fiesta Buffet— $48.50

Includes: Street Corn Off The Cob grilled sweet summer corn mixed with cotija cheese, tossed in a cumin and chili pepper aioli garnished with lime and cilantro (vegetarian and gluten-free), Red Beans and Rice (vegetarian), Guacamole and Salsa with house-fried corn tortilla chips (vegetarian and gluten-free)

Entrée: Street Tacos fresh from the griddle with traditional toppings of shredded cabbage, queso fresco, guacamole, limes, onion, cilantro relish and chili arbol served with corn tortillas.

  • Please choose two from choices below:
    • Blackened Fish
    • Pork Carnitas
    • Pulled Chicken
    • Fajita Vegetables

Choice of 3 Hors D’oeuvres- $8.50

  • Basil Chicken grilled chicken, mozzarella, roasted red peppers, served in a Parmesan cup topped with a fried basil glass (gluten-free)
  • Bacon-Wrapped Bacon chili-rubbed bacon wrapped around tender pork belly with maple bourbon mustard (gluten-free)
  • Coconut Chicken Skewers with mango habanero sauce
  • Bacon-Wrapped Peaches with fried goat cheese and honey red wine reduction
  • Cold Summer Watermelon sweet and seasonal melon cut into wedges (vegetarian)
  • Farmers Market Board seasonal and crisp local fresh vegetables served with feta mousse, garlic skordalia spread, and taro chips (vegetarian and gluten-free)

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Health and Fitness Buffet— $64.50

Includes: Grilled Kale Salad grilled and chopped kale with feta, sunflower seeds and roasted tomatoes, with a Mediterranean vinaigrette (vegetarian and gluten-free), served with Roasted Asparagus (vegetarian and gluten-free), Warm Quinoa Salad pistachios, goat cheese, and grilled seasonal vegetables tossed in lemon and fresh herbs, and Seasonal Fruit Platter garnished with mint (vegetarian and gluten-free)

Choice of 2 Entrées:

  • Beef Skewers tender marinated beef skewered and grilled
  • Everything Salmon topped with crème fraîche (gluten-free)
  • Farmhouse Chicken grilled with garlic and herbs (gluten-free)
  • Spicy Tofu Skewers skewered with spicy sriracha tofu, roasted zucchini, red peppers and mushrooms (vegan and gluten-free)

Choice of 3 Hors D’oeuvres- $8.50

  • Sprout Skewers brussels roasted with oil and sea salt skewered with sweet peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze (vegan and gluten-free)
  • Beet and Endive Bite roasted golden beet stuffed with local goat cheese whipped with honey, wrapped with crisp endive (vegetarian and gluten-free)
  • Rosemary Citrus Chicken marinated with oranges and honey grilled served with a sauce of roasted fennel (gluten-free)
  • Black Sesame Tuna Bite on top of a sticky sushi rice cube served with buttery soy sauce and wasabi aioli garnished with a sweet orange segment and sliced scallion (gluten-free)
  • Caprese Skewers mozzarella and heirloom tomatoes skewered and served with basil chimichurri sauce (vegetarian and gluten-free)
  • Steak au Poivre petite filet mignon with a brandied peppercorn sauce (gluten-free)
  • Chicken and Artichoke Skewers marinated chicken morsels and artichoke hearts skewered (gluten-free)

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Pasta Buffet— $49.50

Includes: Organic Baby Mixed Greens cherry tomatoes, and balsamic vinaigrette (vegan and gluten-free), served with Baked Penne marinara sauce, fresh vegetable and penne pasta baked with parmesan and mozzarella cheese (vegetarian), Grilled Sausage and Peppers served with caramelized onions and marinara sauce Seasonal Vegetables (vegetarian and gluten-free), and Baskets of Savory Breadsticks

Choice of 3 Hors D’oeuvres- $8.50

  • Tempura Cauliflower with caper vinaigrette (vegan and gluten-free)
  • Phyllo Wrapped Camembert French-style Camembert cheese stuffed with shallot fig butter wrapped in flaky phyllo (vegetarian)
  • Steak au Poivre petite filet mignon with a brandied peppercorn sauce (gluten-free)
  • Personal Charcuterie assortment of cured meats served in a petite paper cone topped with olives, pickles and an aged cheddar grissini stick (gluten-free option)
  • Imported Cheese Platter a gourmet selection of imported cheese garnished with fresh and dried fruit and nuts served with crackers and French bread rounds (vegetarian and gluten-free option)
  • Mediterranean Board assortment of skordalia, fried hummus, roasted beets, and feta dill salad with heirloom carrots served with fresh naan and mixed nuts (vegetarian and gluten-free)
  • Italian Meatballs traditional beef and pork meatballs served in marinara sauce

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Vegetarian Buffet— $57.25

Includes: Grilled Kale Salad grilled and chopped kale with feta, sunflower seeds and roasted tomatoes, with a Mediterranean vinaigrette (vegetarian and gluten-free), served with Roasted Broccolini (vegan and gluten-free), Whipped Cauliflower and Potato Mash with crème fraîche (vegetarian and gluten-free), and Assorted Bread Basket chef’s selection with butter

Choice of 2 Entrées:

  • Butternut Squash Ravioli with rehydrated golden raisins and toasted walnuts in a lemon butter sauce (vegetarian)
  • Stuffed Squash quinoa stuffed acorn squash with feta mousse and spiced pecan crumble, butternut squash with brown butter garnished with pumpkin seeds (vegetarian and gluten-free)
  • Vegetable Napoleon layers of portobello mushrooms, tri-colored peppers, eggplant and mozzarella cheese with a garlic pomodoro sauce and herb oil (gluten-free and vegetarian)
  • Roasted Cauliflower Steak with roasted chickpeas and chimichurri sauce (vegan and gluten-free)

Choice of 3 Hors D’oeuvres- $8.50

  • Beet and Endive Bite roasted golden beet stuffed with local goat cheese whipped with honey, wrapped with a crisp endive (vegetarian and gluten-free)
  • Sprout Skewers brussels roasted with oil and sea salt skewered with sweet peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze (vegan and gluten-free)
  • Tomato Tartare summer heirlooms diced with garden herbs, pistachios and drizzled with blackberry balsamic (vegan and gluten-free)
  • Farmers Market Board seasonal and crisp local fresh vegetables served with feta mousse, garlic skoralia spread and taro chips (vegetarian and gluten-free)
  • Mediterranean Board assortment of skordalia, fried hummus, roasted beets, and feta dill salad with heirloom carrots served with fresh naan and mixed nuts (vegetarian and gluten-free)
  • Imported Cheese Board a gourmet selection of imported cheese garnished with fresh and dried fruits and nuts served with crackers and French bread rounds (vegetarian and gluten-free option)
  • Caprese Skewers mozzarella and heirloom tomatoes skewered and served with basil chimichurri sauce (vegetarian and gluten-free)
  • Grilled Seasonal Vegetable Board grilled lightly in olive oil and served with red pepper coulis, lemon aioli, and basil olive oil (vegan)

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Beef and Salmon Buffet— $56.75

Includes: Spinach, Apple, and Walnut Salad with feta cheese and tossed in a sherry vinaigrette (vegetarian and gluten-free), Grilled Salmon filet marinated in lemon and fresh herbs (gluten-free), Beef Short Rib braised in red wine mirepoix, served with Rainbow Heirloom Baby Carrots with honey butter (vegetarian and gluten-free), Risotto Cakes with caramelized spring onions, fresh herbs, and Parmesan cheese (vegetarian and gluten-free), Assorted Rolls, Available Upon Request Chef’s Choice Vegetarian chef’s choice of seasonal entree (vegan and gluten-free)

Choice of 3 Hors D’oeuvres- $8.50

  • Basil Chicken grilled chicken, mozzarella, roasted red peppers, served in a Parmesan cup topped with a fried basil glass (gluten-free)
  • Steak au Poivre petite filet mignon with a brandied peppercorn sauce (gluten-free)
  • Phyllo Wrapped Camembert French-style Camembert cheese stuffed with shallot fig butter wrapped in flaky phyllo (vegetarian)
  • Coconut Poached Shrimp in a petite spoon of avocado vichyssoise with pickled pink onion garnished with micro cilantro and corn crisp ribbons (gluten-free)
  • Rosemary Citrus Chicken marinated with oranges and honey grilled served with a sauce of roasted fennel (gluten-free)
  • Sprout Skewers brussels roasted with oil and sea salt skewered with sweet peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze (vegan and gluten-free)
  • Italian Meatballs traditional beef and pork meatballs served in marinara sauce
  • Personal Charcuterie assortment of cured meats served in a petite paper cone topped with olives, pickles and an aged cheddar grissini stick (gluten-free option)

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Beef Short Rib Buffet— $53.25

Includes: Organic Baby Mixed Greens cherry tomatoes, and balsamic vinaigrette (vegan and gluten-free), Beef Short Rib braised in red wine mirepoix, served with Seasonal Vegetables (vegetarian and gluten-free), White Cheddar Mashed Potatoes with crème fraîche (vegetarian and gluten-free), Assorted Rolls, Available Upon Request Chef’s Choice Vegetarian chef’s choice of seasonal entree (vegan and gluten-free)

Choice of 3 Hors D’oeuvres- $8.50

  • Rosemary Citrus Chicken marinated with oranges and honey grilled served with a sauce of roasted fennel (gluten-free)
  • Potato and Gruyere Croquettes with lemon pesto (vegetarian)
  • Bacon-Wrapped Medjool Dates stuffed with Mascarpone cheese and served with pomegranate balsamic (gluten-free)
  • Imported Cheese Platter a gourmet selection of imported cheese garnished with fresh and dried fruit and nuts served with crackers and French bread rounds (vegetarian and gluten-free option)
  • New Potatoes Asiago roasted and filled with Asiago, crème fraîche and pesto (vegetarian and gluten-free)
  • Sprout Skewers brussels roasted with oil and sea salt skewered with sweet peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze (vegan and gluten-free)
  • Italian Meatballs traditional beef and pork meatballs served in marinara sauce

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Chicken and Beef Buffet— $54.75

Includes: Organic Baby Mixed Greens cherry tomatoes, and balsamic vinaigrette (vegan and gluten-free), Farmhouse Chicken grilled with garlic and herbs (gluten-free), Beef Short Rib braised in red wine mirepoix, served with Roasted Asparagus (vegetarian and gluten-free), White Cheddar Mashed Potatoes with crème fraîche (vegetarian and gluten-free), Assorted Rolls, Available Upon Request Chef’s Choice Vegetarian chef’s choice of seasonal entree (vegan and gluten-free)

Choice of 3 Hors D’oeuvres- $8.50

  • Tempura Cauliflower with caper vinaigrette (vegan and gluten-free)
  • Steak au Poivre petite filet mignon with a brandied peppercorn sauce (gluten-free)
  • Phyllo Wrapped Camembert French-style Camembert cheese stuffed with shallot fig butter wrapped in flaky phyllo (vegetarian)
  • Personal Charcuterie assortment of cured meats served in a petite paper cone topped with olives, pickles and an aged cheddar grissini stick (gluten-free option)
  • Imported Cheese Platter a gourmet selection of imported cheese garnished with fresh and dried fruit and nuts served with crackers and French bread rounds (vegetarian and gluten-free option)
  • Mediterranean Board assortment of skordalia, fried hummus, roasted beets, and feta dill salad with heirloom carrots served with fresh naan and mixed nuts (vegetarian and gluten-free)
  • House Flatbreads chef’s assortment of gourmet flatbreads includes Pepperoni Flatbread, Vegetarian Flatbread (vegetarian), Margherita Flatbread (vegetarian), and Philly Cheesesteak Flatbread

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Chicken and Salmon Buffet— $55.25

Includes: Spinach, Apple, and Walnut Salad feta cheese and tossed in a sherry vinaigrette (vegetarian and gluten-free), Goat Cheese Stuffed Chicken with spinach, tomato, and mushroom (gluten-free), Citrus Poached Salmon poached and roasted served with a dill aioli (gluten-free), served with Roasted Asparagus (vegetarian and gluten-free), Risotto Cakes with caramelized spring onions, fresh herbs, and Parmesan cheese (vegetarian and gluten-free), Assorted Rolls, Available Upon Request Chef’s Choice Vegetarian chef’s choice of seasonal entree (vegan and gluten-free)

Choice of 3 Hors D’oeuvres- $8.50

  • Rosemary Citrus Chicken marinated with oranges and honey grilled served with a sauce of roasted fennel (gluten-free)
  • Bacon-Wrapped Medjool Dates stuffed with Mascarpone cheese and served with pomegranate balsamic (gluten-free)
  • Potato and Gruyere Croquettes with lemon pesto (vegetarian)
  • Imported Cheese Platter a gourmet selection of imported cheese garnished with fresh and dried fruit and nuts served with crackers and French bread rounds (vegetarian and gluten-free option)
  • New Potatoes Asiago roasted and filled with Asiago, crème fraîche and pesto (gluten-free)
  • Sprout Skewers brussels roasted with oil and sea salt skewered with sweet peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze (vegan and gluten-free)
  • Italian Meatballs traditional beef and pork meatballs served in marinara sauce

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Stuffed Chicken Buffet— $53.25

Includes: Mixed Berry and Feta Cheese Salad fresh berries, feta cheese, toasted almonds and raspberry vinaigrette (vegetarian and gluten-free), Goat Cheese Stuffed Chicken with spinach, tomato, and mushroom (gluten-free), served with Seasonal Vegetables (vegan and gluten-free), Whipped Cauliflower and Potato Mash with crème fraîche (vegetarian and gluten-free), Assorted Rolls, Available Upon Request Chef’s Choice Vegetarian chef’s choice of seasonal entree (vegan and gluten-free)

Choice of 3 Hors D’oeuvres- $8.50

  • Tempura Cauliflower with caper vinaigrette (vegan and gluten-free)
  • Steak au Poivre petite filet mignon with a brandied peppercorn sauce (gluten-free)
  • Beet and Endive Bite roasted golden beet stuffed with local goat cheese whipped with honey, wrapped with crisp endive (vegetarian and gluten-free)
  • Sprout Skewers brussels roasted with oil and sea salt skewered with sweet peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze (vegan and gluten-free)
  • Farmers Market Board seasonal and crisp local fresh vegetables served with feta mousse, garlic skordalia spread, and taro chips (vegetarian and gluten-free)
  • Mini Loaded Baked Potato sea salt roasted fingerling potatoes stuffed with applewood smoked bacon, sour cream, chive and blue cheese (gluten-free)

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries

Steak Roulade Buffet— $54.25

Includes: Organic Baby Mixed Greens cherry tomatoes, and balsamic vinaigrette (vegan and gluten-free), served with White Cheddar Mashed Potatoes with crème fraîche (vegetarian and gluten-free), Grilled Broccolini (vegetarian and gluten-free), Available Upon Request Chef’s Choice Vegetarian chef’s choice of seasonal entree (vegan and gluten-free)

Choice of Entree:

  • Caprese Steak Roulade (gluten-free)
  • Provolone and Spinach Steak Roulade with cognac Dijon cream sauce (gluten-free)
  • Roasted Red Pepper and Mozzarella Steak Roulade (gluten-free)

Choice of 3 Hors D’oeuvres- $8.50

  • Fried Cacio e Pepe fried orzo pasta with cracked black pepper, Parmesan and soft, sheep’s milk cheese (vegetarian)
  • Beet and Endive Bite roasted golden beet stuffed with local goat cheese whipped with honey, wrapped with crisp endive (vegetarian and gluten-free)
  • Spinach Phyllo Triangles pastry packets filled with feta cheese, spinach, mint and scallions (vegetarian)
  • Palisade Peach Caesar Cup diced peaches with torn summer basil and kale tossed in a garlic asiago dressing and Parmesan cheese (gluten-free)
  • French Onion Empanada flaky golden empanada stuffed with braised short rib, caramelized onions, gruyere, and Parmesan cheese served with a rich red wine broth

Choice of 1 Dessert- $7.00

  • Dessert Bar chef’s selection of cookies, brownies, lemon bars, assorted dessert shots and petite pastries
  • Doughnut Sundae Bar fresh doughnuts topped with vanilla ice cream with traditional sundae toppings including sprinkles, whipped cream, chocolate fudge, cookie crumbles and cherries