Skip to content

970-376-5263

info@vailcateringconcepts.com

  • HOME
  • ABOUT
  • MENU
    • NEW MENU
    • APPETIZERS
    • SALADS / SOUPS
    • DINNER ENTREES
    • DESSERTS
  • CONTACT US

SALADS

SALADS AND SOUP MENU

SALADS

  • 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.

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.

QUICK LINK

  • HOME
  • ABOUT
  • MENU
  • CONTACT

CONTACT US

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

970-376-5263

info@vailcateringconcepts.com

© Copyright 2018 Vail catering concepts. All rights reserved