PRIVATE CHEF EXPERIENCE IN A WORLD-CLASS DESTINATION

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*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
APPETIZERS

Passed Appetizers

 

Vegetarian

 
Crostini of Brie, pear preserves, toasted almond
Flatbread of roasted mushrooms, chèvre, truffle oil
Roquefort and leek phyllo pockets
Wild mushroom and Gruyere phyllo pockets
Apricot, walnut, brie phyllo pockets
Smoked almond and parmesan stuffed dates
Kalamata, mozzarella, pearjolaise brochettes
Mai Tai grapes – Globe Grapes stuffed with blue cheese, pistachio nut
Blue cheese and apple stuffed mushrooms
Crispy rice paper wrapped asparagus
Vietnamese spring rolls with mango and Nuoc Cham dipping sauce

Meat and Seafood


Carpaccio of Elk tenderloin with truffle oil, parmesan curl and smoked sea salt
Bacon wrapped stuffed jalapenos
Bacon wrapped, brown sugar caramelized fresh figs
Sausage and sage stuffed mushrooms
Prosciutto and Manchego phyllo pockets
Teriyaki short rib, chicken or salmon skewers
Spicy tenderloin/sharp cheddar quesadillas, grilled pineapple salsa

Flatbread of fresh figs, prosciutto, 

Plated Appetizers

 

Meats


Fois Gras with Grand Marnier sauce, orange segments, almond vinaigrette, tempura celeriac
Fois Gras on raisin brioche with Sauterne, Roquefort-pistachio stuffed grapes
Fois Gras with maple/whiskey Challah, dried cherry sauce, butternut squash trees
Caramelized roasted squab with dried cherry sauce,  cucumber tower of mesclun greens

Seafood


Seared sea scallops with crab, fresh morels and beurre blanc
Blackened snapper, scallop, and crawfish trio
Shoestring wrapped shrimp, jicama/ pear,/cucumber slaw, citrus segments
Stuffed shrimp with blue crab, lemongrass-ginger nage
Grilled shrimp/artichoke salad, caviar, crème fraiche on fingerling purple potato
Warm crab salad napolean, tower of Lolla Rossa, frisee, with Opal basil cabernet vinaigrette
Tiger Shrimp ravioli with halibut tasting, saffron and persilade sauces
Lobster ravioli with carrot/ginger emulsion, wakame salad
Seared Toro* with plum wine glaze,
Big Eye tuna tartare* in Shiso leaf with wasabi tobiko
Lobster ravioli, seared sea scallop with shallots and saffron
Ceviche* of mussel, shrimp with Sri Racha, avocado
Soft shell crab tempura, chutney

Vegetarian


Trio of stuffed mushrooms; truffled, Gruyere, Roquefort/apple
Tempura squash blossoms stuffed w mushroom, leeks, and Emanthaler swiss