"FOOD IS OUR COMMON
GROUND, A UNIVERSAL
EXPERIENCE"
James Beard
SAMPLE • THREE DAY CATERING MENU
DAY 1 | SAMPLE MENU
Soup
Garden Gazpacho
Salads
Organic Kale, currants, pine nuts, grated parmesan cheese, lemon vinaigrette
Baby beets, house made ricotta, arugula, watercress, Pedro Ximenez beet vinaigrette
Watermelon and shaved radish salad, orange juice
Sides
Marble Potatoes with whole grain mustard dressing
Haricot Verts, herbs de Provence
Olathe Corn
Tabouleh
Main Dishes
Wild Alaskan Halibut, Artichokes, shiitake mushrooms, lemon broth
Grilled Kobe Flat Iron Steak, caramelized onion demi-glace
Korean BBQ Duck Breast with kimchi
Dessert
Peach Crisp with Vanilla Bean Ice Cream
Ice cream sandwiches – dolce de leche
DAY 2 • SAMPLE MENU
Soup
Chilled Avocado Cucumber
Salads
Baby spinach, blueberries, red onion, gorgonzola, walnuts, poppy seed dressing
Heirloom Tomatoes, watercress, arugula, shaved parmesan, truffle vinaigrette
Grilled peaches, Israeli couscous, mint, Napa cabbage, yuzu vinaigrette
Sides
Thyme whipped potatoes
Grilled Asparagus
Glazed baby carrots
English peas, piquillo peppers, shaved almonds
Main Dishes
Wild Alaskan Salmon, pomegranate reduction
Braised short ribs on Swiss Chard
Grilled Chicken- preserved lemon, garden herbs
Dessert
Strawberry Short Cake with chantilly cream
Caramel popcorn and camp fire smores
DAY 3 • SAMPLE MENU
Soup
Watermelon Gazpacho
Salads
Napa Cabbage, edamame, orange segments, pea shoots, scallion, carrots, miso lime vinaigrette
Organic baby greens, strawberries, pickled red onions, candied pecan, poppy seed dressing
Cucumber, cherry heirloom tomatoes, feta, oregano, romaine, red wine vinaigrette
Sides
Rosemary fingerling potatoes
Sauteed Garlic Spinach
Forest Mushrooms
Soft herb Polenta
Main Dishes
Seared Ahi Tuna – sesame soy orange glaze
Colorado Rack of Lamb- chimi churi sauce
Whole roasted poussin- grilled shishito peppers
Dessert
Lemon cheesecake with fresh berries
Orangesicles and hot fudge sundaes