Menus & Catering

Passed Hors D'oeuvres

Sips of Butternut Squash and Apple Cider soup with Candied Pepitas & Maple Crème Fraiche
Panini wedges with Bosc pear, White Cheddar & Baby Arugula
Grilled Flatbread with Caramelized Red Onions, Four Cheeses & Herb Roasted Mushrooms
Prosciutto Wrapped Medjool Dates stuffed with Smoked Almonds & Gorgonzola
Pan Fried Mini Crab Cakes with Roasted Fennel Remoulade
Pulled Pork Taquitos with Refried Black Beans, Manchego & Fire Roasted Salsa

The World is Your Oyster

Seasonal Oysters, Marinated Jumbo Shrimp, Crab Legs, Claws & Ahi Poke
Champagne Mignonette, Tequila Lime Cocktail Sauce, Asian Dipping Sauce
Lemon & Hot Sauces

Hand-Crafted Domestic and Imported Cheeses

Seasonal Garnishes, a Variety of Rustic Breads & Crisps

Carving Station*

Chef Carved Cowboy Steaks & Cones of Sweet Potato Fries with Bleu Cheese Popovers & other Assorted Finger Rolls
Roasted Shallot Jus, Fresh Horseradish Crème, House made Steak Sauce
Carved Lemon Thyme Roasted Organic Capon Breast with Bread Salad, Natural Gravy, Fresh Cranberry Relish & Assorted Mustards

Action Station*

Old School Meatballs with Creamy Polenta & Sunday Gravy
Cheese Tortellini with Vegetable Bolognese & Shaved Reggiano

Passed and Stationed Desserts

Banana Crème Pie, Spoons of Crème Brulee
Hot Chocolate Shots with Homemade Marshmallows
Assorted Truffles, Flutes of Tiramisu, Warm Chocolate Chip Cookies
Chef's Seasonal Selections

*Chef required at this station

Butler Passed Hors D'oeuvres

Wild Mushroom Flatbread with Fontina, Balsamic Roasted Onions & Truffle Oil
Marinated Ahi with Wasabi Mousse & Ponzu
Trio of Taquitos with Refried Black Beans, Manchego & Fire Roasted Mango Salsa
Twice Cooked Pork, Shredded Kosher Chicken, Blackened Whitefish
Crisp Potato Latke with Osetra Caviar & Herb Crème Fraiche

Passed &/or Stationed Small Plates-Chef required

Chopped Ranch Salad served in Mini take out containers
Steak "Frites" with Arugula Salad
Green Apple Risotto with Duck Cooked Two Ways
Sugar and Spice Cured Pan Roasted Breast & Crispy Leg Confit
Old School Meatballs with Creamy Polenta & Sunday Gravy, Garlic Bread
Cedar Roasted Salmon with Fricassee of Lentils & Root Vegetables

Passed and Stationed Desserts

Banana Crème Pie, Spoons of Crème Brulee, Chocolate Milkshakes with
Chocolate Bite-Size Cookies, Flutes of Tiramisu, Chocolate Dipped Strawberries

Butler Passed Hors D'oeuvres

Mini Crab Cakes with Lemon Aioli
Wild Mushroom Flatbread with Fontina, Balsamic Roasted Onions & Truffle Oil
Prosciutto Wrapped Medjool Dates stuffed with Smoked Almonds & Gorgonzola
Sugar & Spiced Duck Quesadillas with Mango Relish

Stationed Hors d'oeuvres

Mediterranean Dips to Include: Artichoke-Parmesan Dip, Spicy Hummus, Tomato-Feta Pesto, with Assorted Flatbreads
Grilled and Chilled Vegetables with Creamy Roasted Garlic Sauce
Poached Jumbo Shrimp with Cocktail Sauce & Lemon

Entrée Station

Carved Tenderloin of Beef with Horseradish Sauce, Red Onion Jam & Soft Rolls
Cedar Planked Salmon
Lentil Root Vegetable Stew

Signature Sweets

Our Pastry Chef's Selection of Viceroy Bite Sized Signature Sweets

Braised Artichoke Gratin in Phyllo cup

Herb Crusted Mini Lamb Chops with Fire Roasted Pepper and Mint Relish

Demi Tasse of Asparagus Veloute with Parmesan Froth and Meyer Lemon Oil

8K Signature Lobster & Crab Cakes with Roasted Fennel-Citrus Remoulade

Spoons of Marinated Gulf White Shrimp with Spicy Cocktail and Mango Avocado Relish

Crisp Potato Latke with Smoked Salmon, Osetra Caviar and Chive Crème Fraiche

Wild Mushroom Flatbread with Fontina, Balsamic Roasted Onions, and Truffle Oil

Cones of Marinated Ahi with Wasabi Mousse and Ponzu

Tomato & Onion Tarts with Sherry Caramel, Thyme and Sea Salt

Fish & Chips with Lemon Caper Aioli (served in mini paper cones)

Fresh Mozzarella, Roasted Tomato-Olive Relish and Pesto Brushetta

Mini Grilled Cheese Sandwiches with Tallegio and Tomato Soup

Mini Pulled Pork Sandwiches, Grilled Pineapple Relish, Sourdough Bisquit

Roasted Figs, Grilled Bread, Gorgonzola, Wildflower Honey

Quesadillas with Smoked Duck Breast and Peach Salsa

Crab Stuffed Jalapeño Poppers with Crema Fresca

Mini Pot Roast Sandwich with Horseradish Cream and Arugula on a Blue Cheese Bisquit

Mini Burgers with Sharp Cheddar, Horseradish Cream, and Crispy Shallots

Latkes with Crispy Duck and Apple Confit

Appetizer

Crisp Duck Confit, Gold Potato Latke, Green Apple, Crème Fraiche
Lobster & Crab Cakes, Fried Corn Relish, Chipotle Butter
Fennel Spiced Seared Ahi, Mediterranean Vegetable Relish, Saba
Stuffed Meatball with Mascarpone Polenta, Sausage Gravy

Soups

Lobster & Butternut Squash Bisque
Creamy Roasted Cauliflower with Truffle Oil & Crème Fraiche
New England Style Clam Chowder with Garlic Parmesan Oyster Crackers
Chunky Tomato Soup with Crème Fraiche & Crispy Mac 'n' Cheese

Salads

Mixed Greens with Vine Ripe Tomatoes, Goat Cheese Turnover & Balsamic Vinaigrette
Butter Lettuce, Roasted Beets, French Beans, Horseradish Cream, Spiced Walnuts, Maple Mustard Vinaigrette
Caesar Salad with Garlic Croutons and Parmesan

Entrees

Grilled Rocky Mountain Trout, Orzo, Spinach, Basil, Tomato, Crispy Leeks, Lemon Sage Butter
Herb Roasted Sliced Beef Tenderloin, Wild Mushroom Potato Hash, Grilled Asparagus, Peppercorn Jus
Thyme Basted Chicken Breast, Chestnut Stuffing, Lemon Pan Jus
Sugar & Spiced Elk Loin with Crispy Herb Spatzel, Braised Cabbage, Huckleberry Gastrique
Wild Mushroom Ravioli, Braised Spinach, Roasted Peppers, Tomato Fondue

Desserts

Warm Chocolate Truffle Cake, Bittersweet Truffle, Milk Chocolate Ice Cream
Cinnamon Crème Brulee, Salted Butter Pecan Cookies
Caramel Banana Bread Pudding, Caramel Rum Sauce, Vanilla Bean Ice Cream

All dinners include specialty rolls, organic butter, freshly brewed Illy coffee a selections of teas.