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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