|
|
|
Pikes Peak Dinner | Carving Station | Cheyenne Canyon Buffet
Pasta Buffet | Salads | Sides
| |
Pikes
Peak Dinner Celebration |
PRE DINNER ENJOYMENT FOR YOUR GUESTS
Garden Fresh Crudité Basket With a Dill Dipping
Sauce
Display of Imported and Domestic Cheese with a Fresh Fruit
and crackers
Choice of the (2) of the following:
Alpine Micro-greens, House Salad, Caesar Salad or Baby
Spinach Salad
Includes: Bread Display and Chef's Choice of Seasonal
Fresh Vegetables
Choice of (2) Entrees (75 or more: choice of Three)
Chicken
Chicken Sorentino -- Proscuitto,
eggplant, mozzarella and Wine
sauce
Chicken Tropicana -- Cashew Crust, Mango-papaya salsa
Chicken Lemoncello -- Capers,
shallot and lemon bits
Chicken Paillard -- Breaded, with Raspberry-garlic
butter sauce
Beef, Pork and Veal
Stuffed Flank Steak -- Spinach,
Onions, Sherry and Swiss
cheese- demi glace sauce
Beef Tips -- Tri-color
peppers and Artichoke Hearts,
Lemon, Garlic, Pinot Grigio
Braised veal -- Marsala
wine and Wild Mushrooms
Beef Bourguignon - Rich red
wine sauce, pearl onions and button
mushrooms
Ancho Chili Pork Loin -- mild
spice, mole poblano and mango
fire sauce
Pork Medallions Rosamarino -- roasted
peppers, shallots, garlic and rosemary
Pork Tenderloin with Apple-Sherry
Sauce -- Apple-Onion-Sherry
confit Seafood
Fish
Grilled Salmon
with Sorrel Sauce -- Shallots,
fresh sorrel, vermouth and cream
Sesame Crusted Mahi Mahi --
Pan seared with a Citrus
Vinaigrette
Fettuccini Alfredo with Gulf Shrimp - Fresh
Basil and Grated Parmesan Cheese Vegetarian
Tangerine-Honey glazed Tofu --
Soy,
Garlic, Scallions and Ginger
over Stir Fried Vegetables
Lasagne Pinwheels -- red
lentil Bolognese, spinach, mushrooms, ricotta and Mozzarrella
| |
Carving Station |
Pikes Peak Dinner | Carving Station | Cheyenne Canyon Buffet
Pasta Buffet | Salads | Sides
|
May be substituted for
any Meat Entree for parties
of 75 or more guest
(Requires Carving Chef at $18.00 per hour/minimum 2 hours)
- Top Round of Beef:
Slow Roasted and Carved to Order-Served with Horseradish
Sauce
- Vermont Pork Loin:
Maple, Sage and Apple Cider marinated,
slow roasted and served
with a Braised Leek and Calvados
Brandy Sauce
- Carved Roasted Turkey
Served with a Cranberry Apple Stuffing and Natural Gravy
- Honey Glazed Ham
Served with a Tart Cherry Sauce
- Chicken Ballotine New Orleans
Roulade of Spinach,
Andouille Sausage, Geta Cheese,
Red and Yellow Peppers
served with a Lemon-Sherry Veloute
- Herbed Roasted Prime Rib
Served with Horseradish
and Au Jus-Add a $5.00 / Guest Surcharge
- Roasted Beef Tenderloin
Served with roasted Shallot-Merlot
Demi Glace - Add a $6.00 / Guest Surcharge
PACKAGES
Bronze package: Includes table linens,
and standard plastic and paper
dinnerware
Silver Package: Includes table linen, cloth napkins and
premium
plastic dinnerware
Gold Package:
Includes Premium China, table linen, cloth napkins,
stainless silverware and plastic glasses
Platinum Package: Premium China,
table linen, cloth napkin,
silverware, glassware
| Bronze
|
Silver
|
Gold
|
Platinum
|
| $20.95
|
$23.95
|
$25.95
|
$28.95
|
*Add a dessert for $2.50 per person
(see desserts) Prices subject to
market fluctuations.
| |
Grande Buffet Celebrations |
Include: Choice of the (2) of the following:
Alpine Micro-greens, House Salad, Caesar Salad or Baby
Spinach Salad
Bread Display and Chef's Choice of Seasonal Fresh
Vegetables
| |
Cheyenne Canyon Buffet
|
Pikes Peak Dinner | Carving Station | Cheyenne Canyon Buffet
Pasta Buffet | Salads | Sides
|
Choice of (2) Entrees (75 or more: choice of
3)
Chicken
Chicken Sorrentino -- Proscuitto,
Eggplant,
Mozzarella and Wine Sauce
Chicken Tropicana -- Cashew Crust, Mango-Papaya
Salsa
Chicken Lemoncello -- Capers,
Shallot and Lemon
Bits
Chicken Paillard -- Breaded, with Raspberry-Garlic
Butter Sauce
Beef and Veal
Stuffed Flank Steak -- Spinach,
Onions, Sherry and Swiss cheese- Demi Glace
Sauce
Beef Tips -- Tri-Color
Peppers and Artichoke
Hearts, Lemon, Garlic, Pinot Grigio
Braised veal -- Marsala
Wine and Wild Mushrooms
Beef Bourguignon - Rich
Red Wine Sauce, Pearl Onions and Button
Mushrooms
Seafood
Grilled Salmon with Sorrel Sauce -- Shallots,
fresh sorrel, vermouth and cream
Sesame Crusted Mahi Mahi -- pan seared with a Citrus Vinaigrette
Fettuccini Alfredo with Gulf Shrimp - Fresh Basil and Grated Parmesan Cheese
Vegetarian
Tangerine-Honey glazed Tofu -- soy,
garlic, scallions and ginger over stir
fried vege's
Lasagne Pinwheels -- red
lentil Bolognese, spinach, mushrooms, ricotta and Mozzarrella
| Bronze |
Silver |
Gold |
Platinum |
| $19.95 |
$22.95 |
$25.95 |
$29.95 |
| |
Pasta Dinner Buffet
|
Pikes Peak Dinner | Carving Station | Cheyenne Canyon Buffet
Pasta Buffet | Salads | Sides
|
Antipasto Display w/ Cheeses, Salamis, Peppers and Tomato Bruscetta,
Marinated mushroom salad, fresh vegetables and Pesto-Balsamic Dipping Sauce
Choice of two Chaffered Entrees (75 or more: choice of
3)
Baked Ziti With Italian Sausage, Sweet Peppers, Mozzarella and Parmesan in Marinara
Sauce.
Penne Pasta
With Asparagus, Fresh Dill a Smoked Salmon in a Light
Lemon Vodka Sauce with Freshly Cracked Black Pepper
Traditional Meat or Vegetarian Lasagna
Bowtie Pasta with
grilled Chicken Breast, Artichoke Hearts
and Roasted Red Peppers in a pesto cream
sauce
Fettucini with Ratatouille- Eggplant,
Sweet peppers, Zucchini, Mushrooms, Edamome
beans, Onions and Garlic in a tangy tomato sauce
Fettuccini Alfredo with Gulf Shrimp Featuring Fresh Basil and Grated Parmesan
Cheese
Rigatoni with Grilled Rosemary Chicken-
Caramelized
Onion, Broccoli, Cannellini Beans, Roasted Garlic and Yellow
Sun-Dried Tomatoes in a Lemon-Sherry Veloute.
Farfalle with Bay Scallops -Tri-Color
Peppers, Garlic and Hot Pepper Flakes in a Lemon-Olive
Oil Sauce
Tagliatelle Carbonara- Apple
Smoked Bacon, Mushrooms and Garlic, in a Creamy
Parmesan Sauce
Traditional Spaghetti Bolognese or Vegetarian Red Lentil Bolognese
| Bronze |
Silver |
Gold |
Platinum |
| $14.95 |
$17.95 |
$19.95 |
$22.95 |
*Add a dessert for $2.50 per person
| |
Salads
|
Pikes Peak Dinner | Carving Station | Cheyenne Canyon Buffet
Pasta Buffet | Salads | Sides
|
Alpine Mix Microgreens (French
Endive, Mizuna, Perilla, Opal Basil and Amaranth)
, Julienne Yellow Peppers and Vine Ripe Tomatoes, with White balsamic Vinaigrette
House Salad Baby
Field Greens with Mandarin Oranges, Bermuda Onion, Black Olives,
Herb Croutons and Almonds- Ranch Dressing
Caesar Salad with
Asiago Croutons and Grape Tomatoes --Lemony Caesar
Dressing
Baby Spinach and Arugala with
Julienne Carrots and Strawberries slices- Blush
Vinaigrette
| |
Sides
|
Pikes Peak Dinner | Carving Station | Cheyenne Canyon Buffet
Pasta Buffet | Salads | Sides
|
Alpine Chef Rissoto --Blend
of Scallions, Sweet Peppers, Celery, Carrots,
Fresh Herbs and Pinot Grigio Wine, finished with Reggiano Parmasen and Mascarpone
Cheeses
Rosemary Roasted Red Potatoes
Parmesan
Berichone Potatoes --Sliced and Baked with Onions, Julienne Proscuitto,
Herbs and Veal Stock
White Cheddar Mashed Potatoes --Finished
with Sour Cream and Chives, Vegetables
Green Beans Almandine -- Blended
with Toasted Shallots and Almonds
Summer Squash Au Gratin --in
a Cheese Sauce with Toasted Herb-Crumb Topping
Honey Dill Carrots- Honey,
Butter and Fresh Dill
Spaghetti Squash w/ Scallions and Lime- Roasted
Red Peppers and hint of ginger
Bread Display Sliced
European Breads, Mini Baguettes and Dinner
Rolls, Grissini and Lavosh
| | Go to Top
|
|
|
|
