appetizers
  • Smoked salmon wrapped around brie with a caper vinaigrette on a bed of arugula.

  • 5-spiced seared duck breast served on a wonton chip with fresh mango. roasted shitake and truffle oil.

  • Grilled salmon satay with a tomato-maple soy sauce.

  • Seared scallop with orange black bean sauce on an artichoke leaf with a carrot-daikon salad.

  • Roasted butternut squash puree on a endive leaf with blue cheese sauce and toasted pinenuts.

  • Dried fruit bruscetta with figs, apricots, cherries and roasted walnuts.

  • Chorizo and black beans with smoked cheddar cheese on toasted cornbread.

  • Coconut fried shrimp with a spicy mango BBQ sauce.

  • Fresh seafood ceviche tostada- scallops and shrimp with fresh guacamole on a tortilla round.

  • Assorted egg rolls-shrimp-chicken-pork-veggie with rice-wine vinaigrette.

  • Sesame crusted chicken with hoisin black bean sauce.

  • Lump crab salad with diced fuji apple and tarragon vinaigrette on a puff pastry cracker.

  • Traditional beef carpaccio with truffle oil, parmesan on a fresh crostini.

  • Smoked salmon quesadilla with goat cheese, roasted red peppers, caramelized onions and arugula pesto.

  • Duck quesadilla with smoked cheddar and a sweet cherry puree.

  • BBQ pulled pork in a phyllo cup with spicy apple sauce and crisp bacon.

  • Shrimp BLT with citrus aioli on a fresh made cracker.

  • Mediterranean tuna tartar with sun-dried tomatoes, capers, red onion in a toasted bread cup.

  • Petite beef wellington with mushroom duxelle in a puff pastry and sherry demi.

  • Assorted crab cakes-southwest-moroccan-asian-traditional with appropriate sauces.

  • Grilled calamari salad with poblano pepper and lime vinaigrette in a tortilla cup.

  • Plum wine sauteed shrimp on a wonton cracker with a ginger soy sauce.

  • Asian style meatballs with spicy hoisin sauce and snow pea.

  • Assorted pot stickers with a pickled ginger syrup.

  • Seared #1 Tuna with an apple-daikon slaw on a wonton triangle.

  • Beef empanadas with a cilantro green chile sauce.

  • Grilled dry rubbed flank steak skewers with a coconut-orange sauce.

  • Grilled chicken salad with roasted jalapenos and lime on a fresh potato chip.

  • Seared leg of lamb bites with a mint julep sauce and goat cheese cream.

  • Roasted portabello mushroom wrapped with prosciutto seared and topped with balsamic syrup.

  • Avocado mousse with papaya salsa on a crostini.

  • Cumin spiced shrimp and corn quesadilla with chipotle salsa.

  • Apple and cheddar cheese quesadilla with cinnamon yogurt.

  • Shrimp cocktail with a spicy horseradish chile sauce.

  • Hot seared shrimp with black bean garlic sauce and sriracha.

NEW APPETIZERS

  • Colorado elk meatloaf with sweet potato mash and drunken cranberries on a crostini.

  • Blackened chicken satay with a fresh poppy seed dressing.

  • Mixed mushroom tart with fresh tarragon, toasted hazelnuts and smoked cheddar.

  • Curry seared lamb loin with a cucumber salad on a fresh potato chip.

  • Roasted butternut squash puree in a bread cup with fresh sage and gorgonzola.

  • Cucumber bruscetta on a crostini with shaved feta and fresh oregano.

  • Bay scallop skewer with roasted beets and lemon beurre blanc.

  • Seared tuna nachos on wonton crisps with pickled ginger salsa.

  • Prosciutto wrapped shrimp seared and served with a chimichuri sauce.

  • Ritz cracker crusted walleye with fresh tarragon tartar sauce on a water cracker.

  • Romaine leaves filled with an olive, salami, roasted pepper mixture and grated manchego cheese.

  • Shucked oysters with traditional sauce.