Radicchio Salad
Veggie Garnish
Seafood Special | Chef Bryan Nelson

TREAT YOURSELF WITH

FALL HARVEST

VEGETABLE DISHES. 

 

SAMPLE |  FALL HARVEST VEGETABLE MENU

SOUPS

Potato & melted Leek Soup

 

Roasted Pumpkin Soup  baked with hard spices and apples, smoked peppers Avalanche Ranch Goat Cheese

 

Slow Roasted Butternut Squash  Vermont Maple Syrup, Cayenne Pepper

 

Vietnamese Vegetable Pho   rice stick noodles, mint, lime, chili sauce, bean sprouts, julienne vegetables, Vietnamese Vegetable broth

SALADS & SIDE DISHES

Tabbouleh   cucumber, tomatoes, parsley, lemon vinaigrette

 

Fire Roasted Peppers    Field Onions, Fall Garlic Shoots, Corn Tortillas, Avocado, Cilantro, limes

 

Cast Iron Seared Root Vegetables from Paonia    Turnips, Carrots, onions and Ripe tomatoes

 

Raw Jicama    Carrots, Snap Peas, Ponzu flavored aioli

 

Green Curry Cauliflower    Golden Raisins, Lime Mint Yogurt, toasted Almonds, Cilantro

ENTRÉES

Wild Mushrooms  preferably chanterelle or porcini, Truffle barley risotto, organic spinach 

 

French Green Lentils  Braised Baby Carrots, Pickled Cucumber Salad

 

Heirloom Bean Chili  Smoked Paprika, Corn Chips

 

Falafel Tacos  Tahini, shredded kale

 

Root Vegetable Lasagna  Preserved Tomatoes, Queso Fresco, basil and oregano 

 

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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