1rj3v51aoiqj2rd7pb46nflu-wpengine.netdna-ssl.com...• asian pork meatball| hoisin glaze iced...

Holiday Menu

EVERGREEN MENU Beet & Chèvre Salad

arugula, roasted beets, pistachios, local goat cheese, blood-orange

vinaigrette

Grilled Balsamic Marinated Bistro Steaks

winter herb chimichurri

Brined and Grilled Chicken Breast honey chestnut cream sauce

Thyme Roasted Fingerling Potatoes

Cider Glazed French Baby Carrots

Artisan Breads and butter

Seasonal Sweet Treats truffles, barks, tarts, cookies and bars

PINE MENUSpinach & Bacon Salad

chopped egg, red onion, whole grain mustard vinaigrette

Traditional Roast Prime Rib horseradish crème fraiche

Maple Brined Grilled Chicken butternut, leek, and hazelnut ragout

Garlic Mashed Potatoes

Autumn Vegetable Display roasted butternut, delicata, & spaghetti squash, pickled onions, charred baby carrots, braised leeks, roasted red &

yellow beets


AS P E N ME NUDrunken Cherry Salad

mixed greens, bourbon soaked cherries, gorgonzola, candied pecans, white

balsamic vinaigrette

Slow Braised Beef Brisket pearl onion and wild mushroom gravy

Garlic Mashed Potatoes

French Green Beans brown butter & almonds

Artisan Breads and butter


page 2

Local Chèvre Crostini Kalamata olive, sun dried tomato, basil pesto

Thyme Gougères Cambozola, apple compote

Stilton & Roasted Walnut Stuffed Crimini Mushrooms garlic butter

Tasso & Scallion Potato Croquette whole grain mustard béchamel

Red Wine Marinated Beef Flank Sate winter chimichurri

Potato Latke Crisps apple butter and crème fraiche

Prosciutto Wrapped Shrimp fresh jalapeno & balsamic reduction

Winter Butternut Squash Bisque Sips nutmeg crème fraiche

Pecan Crusted Chicken Sate maple soy cream

Bistro Steak Sliders horseradish crème fraiche & cranberry relish

Sesame Crusted and Seared Ahi Tuna crisp lotus root, wasabi creme fraiche, ginger crystals

Hors D’ Oeuvres Menu

PASS E D HORS D ’ OEUVRE

Thanksgiving Meatballs fried sage gravy

House Cured Salmon & Cucumber Canapé bowfin caviar and dill crème fraiche

Traditional Oysters Rockefeller

Individual Juniper Poached Shrimp Cocktail bloody mary cocktail sauce

Roasted Beet and Goat Chèvre Risotto Balls watercress-walnut herb pesto

Braised Short Rib phyllo cup, truffle fondue

Jalapeno & Pancetta Mac-n-Cheese Bites

Colorado Lamb Meatballs mint marmalade, pickled red onion

Brie Mousse Crostini huckleberry jam

Roast Turkey Sliders cranberry-sage compote

Maryland Blue Crab Cakes spicy remoulade

Hors D’ Oeuvres Menu Continued

Domestic and Imported Cheese, Antipasto & Charcuterie Display

house made jams & crackers

Gruyere Cheese and Bacon-Jalapeno Fondues rustic breads, pears, apples, broccolini & French baby carrots

Slider Display bistro steak w/horseradish crème fraiche, roast turkey w/ tarragon aioli & apple compote, fresh mozzarella

w/ arugula & heirloom tomato jam

Juniper Poached Jumbo Shrimp traditional cocktail sauce

Sate Station pecan crusted chicken sate, red wine marinated beef flank

steak sate, garlic and lime shrimp, roasted vegetable

Seasonal Roasted Vegetable Display black pepper aioli, garlic parmesan dip, garlic-rosemary

olive oil, balsamic glaze

PASSED HORS D ’ OE U VRE CONTINUED Duck Confit Crostini

gorgonzola, palisade pear-thyme chutney

Yorkshire Pudding shaved prime rib, horseradish crème fraiche

Deviled Egg “Tender Belly” bacon, smoked paprika

Shrimp and Grits rock shrimp, asiago cheese grits, creole spice

Sweet Potato Gnocchi sage brown butter

Local Elk Chili whipped crème fraiche, tortilla crisp

DIPS AND STATIONE D HOR S D ’OEUVREBaked Brie

cranberry-apple-roasted walnut and bacon-caramelized onion baked brie, crackers and crostini

Dips Station beet & goat cheese, warm crab dip, olive tapenade,

spinach & artichoke dip, roasted garlic & edamame dip Served with herbed bruschetta, crudité and crackers

PROTEINSB E E F

Braised Beef Brisket pearl onion and wild mushroom gravy

Grilled Balsamic Marinated Bistro Steaks winter herb chimichurri

Seared Beef Tenderloin green peppercorn demi-glace

Braised Beef Short Rib red wine-dried cherry bordelaise

Traditional Roast Prime Rib horseradish crème fraiche

P O U LT R YMaple Brined Grilled Chicken

butternut, leek, and hazelnut ragout

Prosciutto Wrapped Seared Chicken Breast ColoRouge and rosemary cream

Garlic and Herb Marinated & Grilled Chicken Breast roasted red pepper romesco, fresh basil pesto

Build Your Own Holiday Menu

SALADS Caesar Salad

chopped romaine, shaved parmesan, garlic croutons, Caesar dressing

Spinach & Bacon Salad chopped egg, red onion, whole grain mustard vinaigrette

Drunken Cherry Salad mixed greens, bourbon soaked cherries, gorgonzola,

candied pecans, white balsamic vinaigrette

Beet & Chèvre Salad arugula, roasted beets, pistachios, local goat cheese,

blood-orange vinaigrette

Roasted Sweet Potato & Brussel Sprouts Salad Tuscan kale, green onions, crispy lentils, shaved fennel,

lemon thyme vinaigrette

Marcona Almond & Manchego Salad arugula, thinly sliced green apples, apple-cider vinaigrette

Build Your Own Holiday Menu Continued

PROTE INS CONTIN UED

Traditional Garlic Brined & Roasted Turkey Breast fried sage gravy

Brined and Grilled Chicken Breast honey chestnut cream sauce

G A M E Duck Leg Confit

pomegranate glaze & radish slaw

Garlic Studded Leg of Lamb rosemary jus

Grilled Dijon Marinated Bison Flank Steak winter herb chimichurri

P O R K

Fennel Crusted Roast Pork Tenderloin creamed leeks

Braised Colorado Pork Shoulder brandy-cider glaze & caramelized apples

S E A F O O D Traditional Seafood Newberg

puff pastry shells

Seafood Cioppino fennel tomato broth, soft polenta, gremolata

Seared North Atlantic Salmon blood orange beurre blanc

Traditional Shrimp Scampi linguini, white wine, lemon, parsley

V E G E TA R I A N

Roasted Tomato and Leek Tartlet fontina cheese, Kalamata bordelaise

Butternut Squash, Wild Mushroom & Spinach Lasagna nutmeg béchamel

Stuffed Delicata Squash quinoa, dried apple, apricot, golden raisin

Israeli Couscous Stuffed Roasted Pepper castelvetrano olives, sundried tomatoes,

feta, romesco sauce

D INNER STATIONS“ W I N T E R WA R M U P ” C H I L I S TAT I O N • House-Made White Bean & Chicken Chili• Colorado Bison Chili, • Mile High Pork Green Chili flour and corn tortillas, cornbread, saltine crackers, sour cream, shredded cheese, tortilla crisps, fresh cilantro, oyster crackers, Pico de Gallo

T H E G O U R M E T M E AT B A L L (All Options Included, 3 Per Person Total)

• Spicy Italian Sausage| house-made mozzarella, arrabbiata Sauce • Buffalo Chicken| house-hade hot sauce, blue cheese crema • Swedish Meatball| nutmeg cream sauce • Greek Beef Meatball| sundried tomato, basil, wild mushroom, creamy parmesan sauce • Colorado Lamb Meatball| fresh mint pesto • Asian Pork Meatball| hoisin glaze

I C E D S E A F O O D B A R Malpeque and Kumamoto oysters, juniper poached shrimp, snow crab claws, cocktail sauce, lemon aioli, mignonette, fresh lemon


STARC HE S Garlic Mashed Potatoes

Herb Roasted Fingerling Potatoes

Cranberry Wild Rice Pilaf

Wild Mushroom Risotto Cakes

Winter Farro dried apricot, apple, golden raisin

VE G E TABLE S

Seasonal Root Vegetable Hash

Brussel Sprout Gratin

Cider Glazed French Baby Carrots

French Green Beans brown butter & almonds

Autumn Vegetable Display roasted butternut, delicata, & spaghetti squashes,

pickled onions, charred baby carrots, braised leeks, roasted red & yellow beets

DE SS E RTS Add a dessert to any meal.

See our dessert selections on page 10


C L A S S I C L OX house-cured salmon, rye toast points, chopped eggs, capers, tomatoes, diced red onion, cucumber-dill crème fraiche and lemon wedges

R U S T I C B R E A D S semolina batard, country boule, ciabatta, olive loaf and jalapeno cheddar

whipped herb butter, whipped honey butter, balsamic vinegar, rosemary oil, basil oil, roasted garlic puree, hawaiian black salt and himalayan pink salt

C L A S S I C C A R V I N G (Choice of Two Meats, Three Sauces) (Rented Heat Lamp and On-Site Chef’s Fee Required)

• Whole Roasted Gold Canyon Beef Tenderloin (Minimum 40 people) • Balsamic and Herb Marinated and Grilled Beef Bistro Steak • Maple Brined and Grilled Whole Grilled Pork Loin • Juniper Brined and Roasted Whole Red Bird Farms Turkey Breast • Maple Brined and Grilled Whole Grilled Pork Loin • Garlic and Herb Crusted Whole Roasted Prime Rib • Rosemary Encrusted Leg of Colorado Lamb

Choice of Sauces horseradish crème fraiche, mushroom demi-glace, South American chimichurri, fresh basil pesto, roasted red pepper romesco, classic brown gravy, autumn apple and cranberry chutney, classic mint pesto, apple cider gastrique

Served with Warm Country Rolls


Choice of 3 Sauces Spicy Thai Peanut, Basil Pesto, Saffron Aioli, Red Wine Demi-Glace, Seasonal Fruit Chutney

DINNE R STATIONS CON TINUED

T O P I T O F F M A C N C H E E S E House-Made Macaroni and Cheese

Choice of toppings sundried tomatoes, sautéed mushrooms, crispy onions, sautéed broccoli, scallions, bacon crumbles, shredded cheese, chopped tomatoes, sriracha, Franks Hot Sauce and fresh jalapenos

KABOB STATION (Available For Up to 200 Guests) (Choice of 3, 2 Per Person Total) (Kabobs include Onions, Pepper, Zucchini and Mushrooms)

• Balsamic and Herb Marinated and Grilled Beef Bistro Steak • Garlic and Herb Marinated and Grilled Red Bird Farms Chicken Breast • Cilantro Lime Marinated and Grilled Jumbo Shrimp

• Citrus-Mint Marinated and Grilled Colorado Lamb Leg • Seasonal Grilled Vegetable (Red Pepper, Red Onion, Summer Squash and Zucchini)


Traditional Cranberry Pudding with warm butter sauce

Holiday Fudge Assortment

Flourless Chocolate Cake candied hazelnuts and espresso crème

Holiday Cookie Assortment

All Desserts can be made into “full size” individual desserts

MIN IATU RE SW E E T TREATS (We suggest 3-5 assortments)

Holiday Bars (chefs choice assorted flavors to include 3 of the following)

mint & chocolate, pumpkin, pecan, lemon shortbread, apple crumb

Ginger Roasted Pear Tartlets cranberry & almond

New York Cheesecake (chefs choice assorted flavors to include 3 of the following) raspberry, chocolate, caramel, key lime

Crème Brûlée (choice of one flavor)

vanilla bean, butterscotch, espresso, pistachio

Holiday Parfait Shooters (chefs choice assorted flavors to include 3 of the

following) tiramisu, white chocolate gingerbread, lemon curd and pomegranate, caramel apple, s’mores

page 10

[email protected]

facebook.com/relishcateringdenvertwitter.com/relisheventsden


HOLIDAY BE VE RAGES

Chocolate Soup European Style Hot Chocolate, whipped cream, chocolate

shaving, marshmallows, cinnamon & nutmeg shakers, and crushed candy cane

Mulled Cider apple, cranberry & pear cider with cinnamon sticks

Gourmet Coffee Bar Italian syrups, cinnamon & nutmeg shakers, chocolate

shavings, crushed candy canes, assorted sweeteners, & creamers

Sparkling Cranberry Orange Punch fresh fruit garnish

Cherry Spritzer lime, club soda, & grenadine

Italian Pomegranate Soda

House-made Eggnog fresh nutmeg

1rj3v51aoiqj2rd7pb46nflu-wpengine.netdna-ssl.com...• asian pork meatball| hoisin glaze iced...

Documents