PRIVATE CHEF EXPERIENCE IN A WORLD-CLASS DESTINATION

  • Facebook - White Circle

*These menu items may be served raw, undercooked, or contain raw or undercooked items.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Written information regarding the safety of these items, is available upon request.

 

RED CANYON CATERING | VAIL, COLORADO

970-390-3279
CHRISTMAS DINNER PARTY

Appetizers
Bacon wrapped stuffed jalepenos
Pan-fried potstickers, dipping sauce
Blue cheese and leek phyllo pockets
Tempura shrimps, asparagus, and mushrooms

Entrees
NY strip loin w/ wild mushrooms, gravy
Fresh Taglietelli pasta w/ langostinos, tomato, olive, basil, garlic, XVO
Cauliflower au gratin
Roasted carrots with sesame and cilantro, cumin yogurt
Arrugala salad w roasted beets, oranges, ricotta salata

_

Desserts
Christmas cookies and ice cream bar
Caramel fountain w apples, bananas, strawberries,
Pretzels, graham crackers, profiteroles, walnuts

EASTER DINNER 

Appetizer
Chive and olive deviled eggs
Fried eggplant rounds with goat cheese
Shrimp and ginger cakes
Smoked fish, antipasto, crudite platter

Salad
Crisp romaine hearts with tomato bacon dressing

Entree
Roast rack of lamb with honey hazelnut crust
Gruyere and spinach au gratin stuffed artichoke hearts
Spring vegetables, tourne root vegetables

Dessert
Blueberry /lemon bread pudding with white chocolate sauce

SUMMER DINNER PARTY

Passed Appetizers
Carpaccio of elk tenderloin* w hot pepper jelly (or parmesan, smoked sea salt, truffle oil)
Roquefort and leek phyllo pockets ( or spicy fig and Spanish Manchego)
Pan fried pork potstickers w/ dipping sauce (or bacon wrapped stuffed jalapenos)
Mandarin orange segments w ginger cream
Sausage stuffed mushrooms
Vietnamese (fresh) spring rolls with Nuoc Cham dipping sauce

Entrees
Grilled Terriyaki boneless short rib steak
Herb and sea salt roasted tenderloin  w/ wild mushrooms
Colorado Dijon crusted rack of lamb
Smoked, Moroccan spice-rubbed rack of lamb
Chicken Cordon Bleu (Emanthaler and prosciutto)
Chicken parmesan with smoked mozzarella
Sausage and parmesan stuffed chicken breasts
Roasted pork loin with apple chutney

Sides
Marscarpone vanilla honey spaghetti squash
Pesto spaghetti squash
Medley of fresh vegetables – golden beets, red beets, asparagus, baby carrots
Boursin broccolini
Grilled asparagus with fresh oregano, XVO and lemon
Swiss chards with granny smith apple and bacon
Sauteed spinach with shiitaki mushrooms

Salads
Lucinato Kale salad with dry ricotta, shallots and XVO/lemon dressing
Arrugala salad with pink grapefruit, blue cheese and toasted almonds
Spinach salad with fuji apple, bacon, and Grana Padano. Cider vinaigrette
“Super greens” Kale slaw with dried cranberry and pepitas

Desserts
Pumpkin chiffon pie with gingersnap pecan crust
Buttermilk custard apple pie with streudel topping
White chocolate mousse with blackberries
Brandied plum croissant bread pudding (bundt shape)
Lemon curd tart
Mexican chocolate chili tart with spiced pecans

 

*These items mat be served raw or undercooked, or contain raw or undercooked items.

*Additional written information is available upon request