Chef-Recommended Menus

These menus are from the featured client menus on our Services pages, as well as the Chef's Favorites page, also featured on the homepage.

Chef's Favorites

  • Salmon with Chili and Ponzu Sauce
  • Thai Summer Rolls with Peanut Dipping Sauce
  • Wood-Fired Vegetarian Pizza With Fresh Arugula
  • Ramen Bowl With Udon Noodles And Gourmet Mushrooms
  • Ahi Tuna Poke
  • Blueberry Pancakes
  • Lobster Risotto with Saffron and Fresh Parsley
  • Grilled Tandoori Lime Shrimp with Fresh Cilantro
  • Cashew Chicken Curry With Coconut Jasmine Rice
  • Pad Thai
  • Beef Short Ribs
  • Fish Cooked in Cast Iron Pan

Healthy & Hearty: Food-for-the-Week Menu Plan

  • Creamy asparagus soup with fresh dill and caramelized leeks
  • Marinated kale salad with garlic ginger sesame dressing
  • Ying Yang salad with red and Napa cabbage, seared tofu, sugar snap peas and Thai peanut dressing
  • BBQ bison meatloaf with maple mashed sweet potatoes and roasted Brussel sprouts
  • Gluten free chicken pot pie
  • Vegan lasagna with spinach, mushrooms, roasted red peppers and zucchini
  • Gluten-free chocolate chip almond crunch cookies
  • Strawberry rhubarb muffins with walnuts

Birthday Dinner Celebration: Buffet Menu

  • Chicken satay in lettuce cups with peanut sauce
  • Crab wontons with ponzu cilantro dipping sauce
  • Coconut shrimp with habanero pineapple chutney
  • Butternut squash soup with crème fraiche and roasted apple
  • Mixed greens salad with fresh herbs and red wine shallot dressing
  • Herb crusted pork tenderloin with chimichurri
  • Creole seasoned salmon, pan-seared with citrus balsamic reduction
  • Wild rice and farro tossed with pine nuts and parsley
  • Creamed spinach with black forest bacon
  • Classic chocolate mousse with whipped cream and fresh berries

Mexican Fiesta Buffet: Dinner Party

  • Shrimp and scallop ceviche with three citruses
  • Chef Sarah’s signature guacamole, homemade chips and salsa
  • Tortilla soup with black beans, corn and chicken
  • Chicken and steak fajitas with queso fresco
  • Shrimp and roasted veggie enchiladas with tomatillo salsa
  • Rice and black beans
  • Caesar salad with lemony dressing made on site
  • Khalua flan

Food & Wine Pairing Event: Tasting Menu

  • Light Start: Charcuterie (veggie crudité with homemade blue cheese dip)
  • Smoked ahi tuna tatake, with Ponzu, ginger sesame drizzle
    Jazzy Vodka Citrus cocktail
  • Gourmet pizzas: prosciutto, arugula and pesto; chorizo, tomato, mozzarella; Brie, creole shrimp and blueberries
    Ca’ Del Bosco
  • Shrimp wrapped in bacon, with curry, shallot dipping sauce
    Haart Mosel Spatlese
  • Lobster mac and cheese, with Gouda and sharp cheddar
    Failla Chardonnay
  • Moroccan lamb (Colorado lamb) meatballs with pistachios and cilantro, with minted raita dipping sauce
    Mocali Brunello
  • Curry sweet potato latkes, with homemade applesauce and crème fraiche
    Joseph Drouhin Chassagne Montrachet
  • Slow-braised brisket tacos, 24-hour slow-cooked brisket braised in ancho chilies, coffee, whiskey, porter; red cabbage, lime cilantro crema; jalapenos; locally-made corn and flour tortillas
    Paolo Scavino
  • Dessert: triple chocolate brownies with crushed hazelnuts and dried cherries; ginger, dark rum gelato
    Grahams 20 year old Tawny Port

Family Favorites: Cooking Class for Family of Four

  • Chicken Tikka Masala with coconut jasmine rice
  • Thai chicken soup with shrimp and chicken
  • Homemade garlic naan
  • Easy-peasy meatloaf
  • Almond-crusted parmesan chicken fingers
  • Thai noodle salad with peanut sauce
  • Apple crisp