NEW MENU
VAIL CATERING MENU

- 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.
APPETIZERS
- 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
FRESH SALAD CHOICES

- 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
SOUP
- 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
- 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

ENTREE
Veggie:
- 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

DESSERTS