appetizer ideas
Seafood Ceviche
on Rice Chips
Prosciutto Wrapped Stuffed Dates
with Local Goat Cheese
Caprese Bites
Mini Shredded Pork Tacos
with Chipotle Chive Sour Cream
a few entrees
Truffled Beef tenderloin
topped with crimini mushrooms, roasted fingerling potatoes with chive oil and lemon zest asparagus
Basil Lemon Chicken
with crispy pancetta, Catalan spinach and risotto
Herbed Pork Tenderloin
with port vanilla bean applesauce, giant cous cous and hazelnut haricot verts
some dessert
Mile High Caramel Apple Pie
packed with a variety of apples, homemade caramel sauce using Stranahan's Colorado whiskey, baked to bubbly perfection and finished with vanilla sauce.
Chocolate truffle trio
whatever your favorite chocolate infusion happens to be.
tapas and wine pairing
Fresh Seafood Ceviche
on crispy rice chips
Rotari Brut Arte Italiana, Italy -- a nice lite sparkling wine
Prosciutto Wrapped Asparagus
with shaved Parmesan and aged balsamic
+ Bonny Doon Riesling -- a California favorite of mine
SweetPotato Croquettes
with blood orange compote
+ Burgans Albarino, Rais Baixas, Spain -- orange and peach and mineral tones
Deconstructed Chicken Salad
toasted bruschetta with seasoned chicken slices, red grapes and a small dollop of garlic aioli
+ Penfolds Koonunga Hill Chardonnay, Australia -- ripe apple, tropical fruit and a hint of oak
lemon Zest Zorbetto in Limoncello
no wine with this palate cleanser that will lead usinto the reds
Mini Shredded Pork Tacos
with a chipotle chive creme fraiche
+ Beringer Founders Estate Pinot Noir, California -- supple, velvety and spicy
Seared Ahi Tuna
with a jicama slaw, grapefruit ponzu sauce, fresh wasabi on a sesame flat bread cracker
+ Chapoutier Cotes du Rhone "Belleruche," France -- a spicy rich Grenache blend
Beef Tenderloin Skewer
with a horseradish fresh herb dipping sauce.
+ Three Thieves Zinfandel, California -- a nice light red perfect for summertime
Lamb Stuffed Piquillo Peppers
a small Spanish pepper, fire roasted and stuffed with seasoned tender lamb finished with a tzatziki sauce
+ Curtis Heritage Cuvee, California -- a sensuous Rhone-style blend
Chocolate Truffle
medley and coffee to finish with
Seafood Ceviche
on Rice Chips
Prosciutto Wrapped Stuffed Dates
with Local Goat Cheese
Caprese Bites
Mini Shredded Pork Tacos
with Chipotle Chive Sour Cream
a few entrees
Truffled Beef tenderloin
topped with crimini mushrooms, roasted fingerling potatoes with chive oil and lemon zest asparagus
Basil Lemon Chicken
with crispy pancetta, Catalan spinach and risotto
Herbed Pork Tenderloin
with port vanilla bean applesauce, giant cous cous and hazelnut haricot verts
some dessert
Mile High Caramel Apple Pie
packed with a variety of apples, homemade caramel sauce using Stranahan's Colorado whiskey, baked to bubbly perfection and finished with vanilla sauce.
Chocolate truffle trio
whatever your favorite chocolate infusion happens to be.
tapas and wine pairing
Fresh Seafood Ceviche
on crispy rice chips
Rotari Brut Arte Italiana, Italy -- a nice lite sparkling wine
Prosciutto Wrapped Asparagus
with shaved Parmesan and aged balsamic
+ Bonny Doon Riesling -- a California favorite of mine
SweetPotato Croquettes
with blood orange compote
+ Burgans Albarino, Rais Baixas, Spain -- orange and peach and mineral tones
Deconstructed Chicken Salad
toasted bruschetta with seasoned chicken slices, red grapes and a small dollop of garlic aioli
+ Penfolds Koonunga Hill Chardonnay, Australia -- ripe apple, tropical fruit and a hint of oak
lemon Zest Zorbetto in Limoncello
no wine with this palate cleanser that will lead usinto the reds
Mini Shredded Pork Tacos
with a chipotle chive creme fraiche
+ Beringer Founders Estate Pinot Noir, California -- supple, velvety and spicy
Seared Ahi Tuna
with a jicama slaw, grapefruit ponzu sauce, fresh wasabi on a sesame flat bread cracker
+ Chapoutier Cotes du Rhone "Belleruche," France -- a spicy rich Grenache blend
Beef Tenderloin Skewer
with a horseradish fresh herb dipping sauce.
+ Three Thieves Zinfandel, California -- a nice light red perfect for summertime
Lamb Stuffed Piquillo Peppers
a small Spanish pepper, fire roasted and stuffed with seasoned tender lamb finished with a tzatziki sauce
+ Curtis Heritage Cuvee, California -- a sensuous Rhone-style blend
Chocolate Truffle
medley and coffee to finish with
