Catering

Carnitas (pork)

Carne (brisket)

Pollo (chicken)

Jack Fruit (vegetarian)

House pickled giardiniera, fresh cilantro, limes, onion and cotija cheese.

Organic quinoa loaded with black beans, vegetables and my signature southwest dressing.

Slow simmered black beans with onion, tomatoes, green chilis and traditional Mexican herbs and spices.

Avocado, garlic, jalapeno, onion, tomato, lime juice & cilantro along with traditional Mexican spices.

Smoked hatch chilis and slow cooked tomatillos.

Fire roasted tomatoes, onion, garlic, cilantro, jalapeno, lime juice and traditional Mexican spices.

Blend of .Mexican style sour cream, yogurt & spices.

Gluten free corn tortilla chips.

.

Locally grown salad greens with watermelon radish, fennel, grapefruit & toasted pine nuts with a citrus vinaigrette

Roasted Garlic & Parmesan Mashed Potatoes

Wild Rice Pilaf

Selection of seasonal locally grown vegetables julienne cut and saute'd with fresh herbs olive oil & garlic

Seared Center Cut Sirloin w/ Port Wine Demi-Glace

Sockeye Salmon w/ Citrus Beurre Blanc

Grilled Chicken Piccata

$$ Grilled Bison Tenderloin

$$ Seared Chilean Sea Bass

Gnocchi – potato pasta with a savory white wine cream sauce, sausage, sage, and grilled vegetables.

Vegetarian Linguine – fire roasted tomato sauce with fresh basil and grilled vegetables in a house made marinara.

Penne – fresh herb pesto, grilled chicken, marinated artichoke hearts and grape tomatoes.

Gluten Free – any of the above selections are available with an additional gluten free option.

Crisp romaine lettuce tossed with house made caesar dressing, parmesan cheese and herb seasoned croutons.

Organic mesclun mix with cucumber, red onion, grape tomatoes, calamata olives & feta cheese.

Polenta tartlets topped with smoked pork, pickled shallots and chimichurri.

Skewer of marinated shrimp with Spanish chorizo grilled and garnished with gremolata and crema. 

Hand rolled meatballs served with a huckleberry demi-glace.

Dates stuffed with almonds and wrapped with bacon.

Sushi grade ahi tuna with ponzu, ginger and cilantro and served in crispy wonton cups. Garnished with wasabi aioli, sriracha & microgreens.

Thinly sliced scallop served on a watermelon radish with mango chutney.

Individual plates with assorted cured meats & cheeses, rosemary crackers, pistachios, dried apricots & other charcutraments.

Citrus marinated shrimp with onion, chili peppers, tomatoes, cilantro & mango served in wonton cups and garnished with avocado & microgreens.

Select one of our scratch made soups to be served in individual parfait style shot glass.

Macerated black figs, brie cheese, and prosciutto

Tuscan melon, mozzarella, prosciutto & basil

English cucumber, blackberries, mozarella, & mint

Grape tomatoes, mozzarella & basil

Fresh mozzarella, balsamic macerated tomatoes & basil

Wild mushrooms, goat cheese & thyme

Mascarpone, grilled peaches, huckleberries & champagne gastrique

Bleu cheese, candied pecans, pears & balsamic gastrique

Smoked trout with cream cheese, capers & pickled shallots

Pork belly, pickled vegetables & Siracha aioli.

Ground beef sliders with Vermont white cheddar, pickle, onion & harrisa ketchup.

Seared ahi tuna with wasabi aioli & microgreens.