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NEW MENU

NEW MENU

VAIL CATERING MENU

    APPETIZERS

  • Teriyaki steak nachos topped with beech mushroom- onion salad and roasted peanuts.
  • Sweet potato and chicken dumpling fried with a curry pumpkin sauce.
  • S.W. chicken meatball with cheddar cheese, cilantro, and sweet chili BBQ.
  • Kosher and gluten free mini corn dogs with assorted mustards and ketchups.
  • Asian shredded pork nori rolls with sushi rice and a carrot daikon jalapeño slaw
  • Apple wood smoked pork tenderloin skewers dressed with a ancho chili dip
  • Roasted beet, walnut and blue cheese bruschetta topped with fresh orange segment
  • Mini barbacoa beef sopas served with a micro pico de gallo and fresh lime
  • Saki cured salmon belly with ground chili, chives, tabiko, and sesame with seed on a fried wonton square
  • Herb crusted pacific cod wrapped in phyllo baked topped with a caper tartar
  • Spicy mustard shrimp and mango salad on a fried wonton
  • Grilled salmon sauté topped with stone ground mustard butter
  • Prosciutto “sushi” rolled with roasted red pepper, arugula, onion and celery
  • Duck sausage tartine topped with warm avocado and roasted chili tomato sauce
  • Scrambled egg and scallion crostini topped with sour cream and caviar
  • Grilled pizza with white beans, andouillie sausage, roasted garlic, Havarti cheese and red pepper pesto
  • Chicken margharita tartine topped with basil pesto
  • Crab tamale bites with a homemade lime crème fresh
  • Island lamb meatballs glazed with a sweet and sour apricot sauce and hydro lettuce
  • Marinated goat cheese with peppercorns and orange zest crumbled on an endive leaf with olive oil and sea salt
  • Seafood or vegetable frittata bites topped with romano pesto
  • Cioppino fish stew in a phyllo cup
  • Thai ground Lamb sautéed with sweet chili and hoisin sauce severed in a mini baguette with sprouts.

    FRESH SALAD CHOICES

  • Chopped iceberg with bean sprouts, shredded carrot, roasted shitake, red cabbage, toasted p-nuts and sesame ginger vinaigrette
  • Romaine with shaved chayote squash, poblano pepper strings, black beans, tomato, cilantro and agave lime vinaigrette
  • Spinach with grilled eggplant, kalamata olives, roasted cherry tomato, dried figs, goat cheese and warm smoky balsamic vinaigrette
  • Bibb lettuce, arugula, fresh fennel, apples, blueberries, candied walnut, dried apricots and gorgonzola dressing
  • Mixed baby greens, beech mushrooms, gruyere cheese, black pepper puff pastry crouton and tarragon vinaigrette
  • Baby Mache and shaved brussel sprouts on a bed of sliced prosciutto with cider poached butternut squash, fresh sage and coarse mustard dressing
  • Poached salmon, mix greens and frisee salad with roasted tomato, fingerling potato, dressed with seasoned vinaigrette and dusted with our house seasoning
  • Belgian endive and red kale salad with shoe stringed zucchini, squash, carrots, radishes, and parsley and a lemon thyme vinaigrette
  • Tortilla romaine salad with chorizos, cilantro, cotija cheese, tomato, fried tortillas, marinated pinto beans, and corn with a creamy S.W. dressing
  • Spinach salad tossed with pickled cauliflower, spicy walnuts, salami, pepperoncinis, shaved carrots drizzled with a Italian vinaigrette

    SOUP

  • Clam chowder with fresh thyme, potato, celery and puff pastry crackers.
  • Tabasco cheese chowder with seasoned mini croutons
  • Garden fresh chicken and rice soup, with finely sliced carrots, celery, onion, zucchini, jalapeños, topped with avocado cilantro and lime

    ENTREE

  • Seared large scallops, then baked in a fennel béchamel, severed with homemade fettuccini primavera, sautéed with spinach, tomato, broccoli, onion, and white wine garlic butter and romano cheese
  • Seasoned breaded Colorado lamb chops seared and served with a white cheddar cream, smashed roasted red potatoes, and grilled broccolini
  • Seared duck breast served over a mascarpone fennel risotto, roasted root vegetables and a red wine dried cranberry reduction, and candied orange peel
  • Herb crusted elk sirloin sliced over crispy duck, black fried rice, shaved brussel sprouts, and a ginger ponzu
  • Grilled homemade wild boar pecorino sausage, severed with polenta cakes, sautéed peppers, and onion with a juniper whole grain mustard sauce
  • Lamb chops south asia style served with potato patties, vegetable fritters and spiced yogurt sauce
  • Pork T-bone with cumin spiced smashed red potato, mini burrito with roast eggplant, butternut squash, mushrooms topped with fresh made red chili sauce
  • Beef Tenderloin with parsnip puree, roast turnips, sauté kale and a beet horseradish sauce
  • Veal cuttlets with grilled cauliflower steak, sauté brocollini, poached sweet potato and smoked gouda sauce
  • Roasted chicken with barley-chickpea mashies, sauté green beans and fennel with a lemon artichoke sauce
  • Seared Halibut topped with tomato caper tapenade served with lentil orzo salad, sauté sugar snap peas-mushrooms and artichokes
  • Seared Duck breast with spaghetti squash shitake cakes, grilled Asian pears and scallion and a hoisin lime sauce
  • 5 spice seared Ono fillet with mushroom sweet potato hash, sauté bok choy – red cabbage slaw with an asparagus truffle sauce
  • Seared jumbo sea Scallop topped with bacon jam served with a grilled vegetable lasagna, sauté spinach, roasted garlic and a gorgonzola butter
  • Veggie:

  • Marinated Portobello over pearled cous cous “risotto” with peas and carrots, oven roasted tomatoes and a squash chutney
  • Grilled Tofu over fried rice, maple soy roasted brussl sprouts and a ginger butternut squash sauce

    DESSERTS

  • Coconut layer cake with coconut butter cream frosting
  • Sweetened yogurt cheeses with port stewed cherries and oatmeal crisp
  • Fish Bonne Grill Jamaican coconut pie with rum sauce
  • Chocolate truffle tort with salted caramel and whipped cream
  • Chocolate chip cheese cake with fresh marinated berries
  • Ginger sweet potato bread pudding with ice cream

Vail Catering Concepts is chef owned and operated. What we do the best, is serve high-end restaurant quality food for dinner parties, weddings and events. The products and ingredients that we use to make our food innovative and flavorful, are of the highest quality.

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CONTACT US

VAIL CATERING CONCEPTS
ERIC BERG P.O. BOX 3172
VAIL, CO 81658

970-376-5263

info@vailcateringconcepts.com

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