Cabernet Poached Pear with Honey Gorgonzola on a Baguette Crisp
Beef Tenderloin Wellingtons, marinated in a Garlic, Thyme Burgundy Marinade, wrapped in Puff Pastry, topped with Horseradish Sour Cream
Vietnamese Springrolls filled with Cabbage, Carrot and Rice Paper Noodles served with Spicy Dijon Mustard
Strawberry and Goat Cheese Salad
Spinach with Red Onions, Sliced Strawberries, Pine Nuts, served with a Red Wine Vinaigrette
Choice of Entrée:
New York Strip
New York Strip, grilled and topped with a Cabernet Jus. Traditional Idaho Duchess Potatoes that are mashed, with hint of garlic then piped and finished in the oven to a golden brown. Served with seasonal Colorado vegetables.
Salmon in Flaky Phyllo Pastry
Fresh Atlantic Salmon, rolled in a flaky, light dough, cooked to a golden brown and crisp texture. Served with seasonal Colorado vegetables.
Eggplant Parma Padano *Vegetarian
Eggplant stuffed with Ricotta Cheese, Parmesan Cheese and topped with a Tomato Basil Sauce. Served with a Fresh Basil Risotto.
Imported Swiss dark chocolate mousse layered with caramelized hazelnuts and hazelnut praliné, garnished with vanilla bean Chantilly and Swiss chocolate flakes.