“Vail Catering Concept's food is literally the spice of life at our parties.”

Salad and Soups menu


  • Grilled shrimp and organic mixed greens tossed in a champagne vinaigrette with red pepper coulis, basil oil and proscutto strips.

  • Ceaser salad with organic romaine hearts, homemade dressing, fried capers, shaved parmesan and French bread croutons.  White anchovies available upon request.

  • Spinach salad tossed with raspberry vinaigrette, fresh brie, toasted pine nuts, fresh raspberries, fried leeks and beech mushrooms.

  • Roasted beet and orange segments with living mache, blue cheese, pistachios, and a maple-mustard vinaigrette.

  • Organic mixed greens with fresh vegetables, julienne carrots, cucumber sticks, vine ripened tomato, manchego cheese, lime basil vinaigrette and sweet potato chips.

  • Romaine lettuce tossed with shaved radish, peppers, picked cilantro, toasted pine nuts, cotija cheese and a cumin vinaigrette.

  • Mixed baby greens with roasted pears, gorgonzola cheese, candied pecans, and white balsamic vinaigrette.

  • Arugula and endive salad with walnuts, apples, shaved onions, port salut cheese and a dried fruit vinaigrette.

  • Grilled eggplant with goat cheese, watercress, crisp pancetta, and kalamata olive vinaigrette.

  • Steamed artichoke stuffed with arugula, roasted red peppers, and caramelized onions with a lemon truffle vinaigrette.

  • Bibb lettuce with shaved fennel, avocado, orange and grapefruit segments, feta cheese and extra virgin olive oil.

  • Tabouli salad with avocado vinaigrette, fresh mint, grilled squash, and roasted tomato.

  • Wild rice salad with sautéed peppers, scallions, dried cherries and sherry vinaigrette.

  • Proscutto salad with arugula, pickled onion, parmesan cheese, crostinis and balsamic vinaigrette.

Soup menu

  • Clam chowder with fresh thyme, potato, celery and puff pastry crackers.

  • Smoked chicken and corn chowder with chili oil and fresh croutons.

  • Wild mushroom soup with fresh tarragon and goat cheese cream.

  • Traditional minestrone with arugula pesto.

  • Beef and barley soup with butternut squash garnish.

  • White bean soup with sautéed spinach, roasted garlic and crisp bacon.

  • Ginger-carrot soup with smoked bay scallops and crispy wonton strips.

  • Curried sweet potato soup with fresh marjoram and fennel confit.

  • Miso soup with fried tofu, shitake mushroom, carrot strips, and baby bok choy.

  • Spicy tomato soup with lump crab and sausage.

  • Roasted butter nut squash with toasted pumpkin seeds, fried leeks and chive oil.

  • Coconut and green curry soup with red rice, snow peas, red onion, and a tomato-basil garnish.

  • Five spice seared duck breast in a rosemary broth with roasted baby squash and diced asian pear garnish.

  • Beer cheese soup made with guinness beer, thyme, cheddar cheese and fresh popcorn garnish.

  • Potato and leek soup served with crispy chorizo and roasted red peppers.

  • Tortilla soup with shredded chicken, poblano peppers and fried tortilla strips.

  • Mixed lentil soup with mira poix, sorel and braised lamb.
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