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
WEST COAST VARIETALS - A

Appetizers
Smoked mussels, Castelvetrano olives, Manchego
Roquefort/leek phyllo pockets

2011 Ritchie Vineyard Chardonnay
 

Amuse Bouche
Artichoke and shrimp chop on petal, rouille
1st course
Dijon penko crusted Rainbow trout, arrugula
and Asian pear slaw with honey almond vinaigrette

2011 U.V. Lucky Well Vineyard Pinot Noir
 

Intermezzo
Lemongrass star anise sorbet


Entree
Smoked molasses rubbed lamb rack, Farro with wild mushrooms
Grana Padano and fiddlehead ferns

2011 Toboni Vineyard Pinot Noir
 

Dessert
Vanilla cardamom panna cotta in snap tuile
With mango and blackberries, lemongrass syrup
Biscotti dust

2011 Smokey Ridge Vineyard Zinfandel

WEST COAST VARIETALS - B

Appetizers
Ginger crème mandarins
Pan fried potstickers, dipping sauce

2012 Ferrington Vineyard Gewurztraminer
2011 Perli Vineyard Pinot Noir

Amuse Bouche
“Mai Tai” globe grape

1st Course
Tomato trio: Lump crab and truffle salt, bacon and wasabi mayo,
olive/basil/Barrata mozzarella

2011 Ferrington Vineyard Pinot Noir

Intermezzo
Basil lime sorbet

2nd Course
“Pond and Stream”
5-spice rubbed duck and teriyaki Steelhead trout
Stir fried cabbage, shiitake
tamarind sauce

2011 Two Birds Estate Pinot Noir

Dessert
Lemon and Goji berry bread pudding
Blueberries and white chocolate mousse

2011 Smokey Ridge Vineyard Zinfandel

EUROPEAN VARIETALS

Appetizers

Ahi tuna* poki on gyoza crisp with wasabi tobiko

Roquefort and leek phyllo pockets

Elk loin carpaccio* with Parmesan Regianno and truffle oil

2012 Moutard, Rose de Cuvaison, N.V. Brut Rose. Champagne, France

2012 Les Vins Domaine du Closel, Savennieres ( sauvignon blanc). La Jalousie, Loire Valley, France 

1st Course

Shrimp cakes with daikon radish/carrot slaw

Vietnamese nuoc cham sauce

2011 Domaine de Roally, White Burgundy Chardonnay. Burgundy, France

2nd Course

Seared Fois Gras on molasses whiskey croustade

Squash trees, Beechwood mushrooms, Michigan tart cherry gastrique

2012 Château Petit Vedrine, Sauternes. Bordeaux, France

Intermezzo

Lemongrass ginger sorbet

Entree

Colorado lamb rack with Porcini and Gruyere Farro

Asparagus, bliss potato, and lamb jus

2009 Massolino Barolo, Scrralnngo d’Alba. Piedmont, Italy

Dessert

Mexican chocolate salted caramel tart with gingersnap crust

and spicy pecans, vanilla ice cream, Kahlua whipped cream

2010 Olivares, Dolce Monastrell (mourvedre). Jumilla, Spain

 

 

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Regarding the safety of these ingredients, additional information is available upon request