Veggie Garnish
Seafood Special | Chef Bryan Nelson

"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

 

Personal Chef | Bryan Nelson Aspen Colorado, USA 
 

Phone:     970.948.6514
Email:      info@bryannelsonchef.com

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© 2014 by Personal Chef Bryan Nelson

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