Dinner

Dinner Buffets
20 Person Minimum

Duke Dinner Buffet                                                                                                                     
Warm Wheat and White Rolls
Romaine and Butter Leaf Lettuce Salad with Tomato, Red Onion, Red Bell Peppers, Carrots and Cucumber, Served with Blue Cheese Dressing and Balsamic Vinaigrette*
Buttered Corn on the Cob*
Brown Sugar Baked Beans
Garlic Mashed Potatoes*
Green Bean Amandine*
Grilled Chicken with Hickory BBQ Sauce
St Louis Style Pork Ribs with Texas BBQ sauce
Roasted Side of Atlantic Salmon based in BBQ Sauce
Warm Apple Cobbler with Caramel Sauce 

Stanford Dinner Buffet                                                                                                              
Warm Wheat and White Rolls
Caprese Salad with Roma Tomatoes, Fresh Mozzarella & Basil with a Balsamic Reduction*
Spinach Salad with Maytag Blue Cheese, Raspberries, Red Onion and Candied Walnuts, with a Blue Cheese Vinaigrette*
Buttered Asparagus with Lemon Zest*
Garlic Mashed Potatoes*
Butternut Squash Raviolis with Sautéed Edamame and a Brown Butter Sauce
Pan Seared Red Snapper in Roasted Red Pepper Puree and topped with a Basil Pesto*
Roasted Chicken Breast with Sundried Tomato Cream Sauce on Wild Rice Pilaf* 
Lamb T-Bones served on a Mushroom & Corn Succotash*
Dessert & Coffee Station with Assorted Gourmet Mini Desserts, Coffee, and Decaf

Harvard Dinner Buffet                                                                                                              
Warm Wheat and White Rolls
Romaine Salad with Sliced Strawberries, Garbanzo Beans and Colorado Goat Cheese, served with a Strawberry Vinaigrette and a Peppercorn Ranch*
Mixed Greens Salad with Roasted Red Peppers, Cucumber and Nicoise Olives with a Balsamic Vinaigrette*
Sautéed Chayote Squash & Roasted Red Peppers*
Ginger Laced Sweet Potato Mashers*
Wild Rice & Quinoa Pilaf with Pecans & Cranberries*
Garlic & Cilantro Stuffed Chicken Thighs wrapped in Bacon*
Grilled Salmon with Mushroom & Corn Succotash*
5 oz. Sirloin Steaks basted in Herb Compound Butter*
Dessert & Coffee Station with Assorted Gourmet Mini Desserts, Coffee, and Decaf

Princeton Dinner Buffet              
Warm Wheat and White Rolls
Mixed Greens Salad with Roasted Red Peppers, Cucumber,  Nicoise Olives with  Balsamic Vinaigrette and  Buttermilk Ranch*
Spinach Salad with Maytag Blue Cheese, Raspberries, Red Onion and Candied Walnuts, served with a Blue Cheese Vinaigrette*
Sautéed Baby Squash & Carrots*
Buttered Green Beans with Toasted Almonds*
Roasted Fingerling Potatoes*
Warm Mediterranean Orzo Pasta Salad with Crispy vegetables, Olives and Feta Cheese
Roasted Side of Atlantic Salmon basted in BBQ Sauce
Carving Station with Tableside Chef with Top Round Roast, Turkey Breast and Smoked Ham served with Horseradish Crème Sauce, Stone Grown Mustard, and Roasted Garlic Aioli*
Dessert & Coffee Station with Assorted Gourmet Mini Desserts, Coffee, and Decaf

Hors d’oeuvres
Can be Passed Butler Style or as an Hors d’oeuvre Station
$50.00 Service Fee per Server Added for Passed Hors d’oeuvres Receptions (Events not dinner only)
Can be ordered by the dozen OR Quantity per person pricing

Price Category #1 
Mozzarella Roulade Rolled Mozzarella Stuffed with Salami, Fresh Basil & Tomato
Deviled Eggs with American Paddle Fish Caviar & Fresh Chervil 
House Smoked Trout Canapé on a Crostini with Radish, Wasabi & Flying Fish Roe
Smoked Salmon on Potato Pancake with Crème Fraiche, Dill, & American Paddle Fish Caviar
Prosciutto Wrapped Melon Ball Skewer
Tomato Bruschetta on a Crostini
Crispy Vegetable Eggrolls with Spicy Mustard Sauce 
Spinach & Feta Cheese Turnover
Maytag Blue Cheese Tartlets
Frosted Flake Crusted Chicken Crostini with Red Curry Sauce and Fresh Chervil
Mini Sliders Choice of Burgers, Shrimp Cakes, Fried Chicken Breast or Fried Pork Tenderloin
Ancho Chili Rubbed Chicken & Cheese Empanadas

Price Category #2
Tuna Tartar with Cilantro, Sweet Chile Glaze, Cucumber Caviar & Daikon Sprout
Rolled Duck Confit Quesadilla with Guacamole
Beef Tenderloin on Potato Crisp with Maytag Blue Cheese, Tomato Marmalade & Micro Greens
Pork Potsticker with Sweet Chili Dipping Sauce
Maryland Crabcakes with Mustard Aioli
Shrimp Quesadillas with Fire Roasted Tomato Salsa
Chicken or Beef Satays with Thai Peanut Dipping Sauce
Lamb Brochette with Mint Pesto Sauce
Clams Casino baked with Bacon and Breadcrumbs
BBQ Shrimp Skewers with Ancho BBQ Sauce

Price Category #3 
Seared Ahi Tuna Crostini Topped with Crème Fraiche and Olive Tapenade
Seared Ahi Tuna Wonton Cracker with Black Bean Mango Salsa and Scallion Cilantro Sauce  
Individual Shrimp Cocktail Poached Spot Prawn with Vodka Cocktail Sauce
Spoon of Alaskan King Crab Salad with Caviar & Daikon Sprouts
Beef Tenderloin Wellington topped with Horseradish Cream & Fresh Chives
Shrimp & Pineapple Wrapped with Prosciutto
Marinated New Zealand Lamb Chops with Curried Tomato Chutney

Hors d’oeuvres Special Packages- Can be done Passed or Stationed

*Custom Reception Packages available upon request*

Reception Stations

20 Person Minimum on ALL Stations

Bar Snacks Salty Snack Mix, Salted Peanuts and Pretzels                               

Farmers Market Crudités 
With Carrots, Celery, Grape Tomatoes, English Cucumber, Red Bell Pepper, Cauliflower and Broccoli served with Jalapeno Ranch Dip and a Three-Onion Dip*

Fruit Kabob Station 
Fruit Skewers with Strawberries, Pineapple, Melon and Grapes Approximately (2 Skewers per person)*

Relish Platter 
With Cheese Stuffed Pepperdew Peppers, Pepperoncini, and Mixed Olives*

Caprese Platter  
With Roma Tomatoes, Fresh Mozzarella & Basil drizzled with Balsamic Reduction  and served with Sliced French Bread

Imported & Domestic Cheese Board  
French Brie, 5-Year Aged Cheddar, Mezzaluna Fontina, Grand Cru Reserve Gruyere, Vintage Van Gogh Gouda, Buttermilk Blue and Assorted Crackers

Hot Camembert Fondue 
Served with French Baguette, Apple Slices, Strawberries, Carrots, and Dried Apricot 

Spud Bar  
With Mashed Russet Potatoes and Mashed Sweet Potatoes with Assorted Gourmet toppings including Hot Sausage Gravy, Shredded Sharp Cheddar Cheese, Garlic Sautéed Mushrooms, Olives, Bacon Bits, Diced Scallions, and Spicy Salsa* 

Artisan Cheese Trio
With Colorado First Snow Goat Cheese, Beltole Brie Triple Cream, White Stilton with Lemon Zest and Assorted Crackers

Spice Poached Jumbo Shrimp Cocktail 
Served on Crushed Ice with Lemon Wedges and Spicy Cocktail Sauce*

Charcuterie Platter 
With Saprosetta, Genoa Salami, Capacollo Ham, Proscuitto Ham, Stone Ground Mustard, Cornichons and Rye Crisps

Charcuterie & Cheese Platter
With 5-Year Aged Cheddar, Mezzaluna Fontina, Grand Cru Reserve Gruyere, Saprosetta, Genoa Salami, Capacollo Ham, Proscuitto Ham, Stone Ground Mustard, Cornichons and Rye Crisps

Comfort Food Station 
Swedish Meatballs, Warm Artichoke Spinach Dip With Pita Chips, Carrots & Celery, and Mini-Sausages

Spoon Station 
Silver & Porcelain Spoons filled with assorted Gourmet toppings including Steak Tartar with Hazelnuts and Lemon Stilton, King Crab Salad Spoon with Caviar & Daikon Sprouts, Seared Ahi Tuna Spoon with Crème Fraiche and Olive Tapenade  and a Tomato Bruschetta Spoon with Shaved Parmesan Cheese*

Shucked Oysters Station
Malpec Oysters  and Blue Point Oysters
Served on Crushed Ice with Lemon Wedges, Spicy Cocktail Sauce and a Champagne Minionet*

Reception Carving Stations
40 person minimum on all Carving Stations
Tableside Carving Chef Attendant for 1.5 hours

Junior Carving Station                                                                                   
Oven Roasted Turkey & Honey Glazed Virginia Ham
Carved by a uniformed chef and served with Silver-Dollar Rolls, Stone Ground Mustard,
and Roasted Garlic Aioli

Classic Carving Station                                                                                  
Steamship Round of Beef, Oven Roasted Turkey & Honey Glazed Virginia Ham Carved by a uniformed chef and served with Silver-Dollar Rolls, Horseradish Cream, Stone Ground Mustard Sauce, and Roasted Garlic Aioli

Taste of Colorado Carving Station                                                         
Garlic & Herb Stuffed Colorado Leg of Lamb & Steamship Round of Beef
Carved by a uniformed chef and served with Silver-Dollar Rolls, Horseradish Cream, and Mint Pesto                                               

A la Carte Carving Station Options
Carving Stations includes Assorted Cocktail Sandwich White and Wheat Rolls

Boneless Turkey Breast with Sweet Garlic and Cranberry Aioli
Serves approximately 20 Guests   ~
Honey Glazed Virginia Ham with Honey Mustard
Serves approximately 40 Guests   ~
Roasted BBQ Atlantic Salmon with Cucumber Dill Sauce
Serves approximately 10 Guests   ~
Roasted Colorado Beef Tenderloin with Wild Mushroom Ragout and Dijon Mustard
Serves approximately 10 Guests   ~
Roasted Colorado Leg of Lamb with Minted Jalapeno Jelly
Serves approximately 15 Guests   ~
Beef Top Round Roast with Horseradish Cream and Stone Ground Mustard
Serves approximately 40 Guests   ~
Steamship Roast Beef with Horseradish Cream Sauce and Stone Ground Mustard
Serves approximately 100 Guests   ~
Herb Crusted Colorado Prime Rib with Horseradish Cream Sauce and Au Jus
Serves approximately 20 Guests   ~
Maple Glazed Iowa Pork Tenderloin with Dried Cherry and Apple Compote
Serves approximately 20 Guests   ~
White & Black Sesame Crusted Seared Ahi Tuna Tenderloin with Wasabi Cream Sauce
Serves approximately 20 Guests   ~

 

Dessert Stations
Tableside Chef $75.00 per 60min

Cheese Cake Station                                                                                                                       
With Rich New York Style Cheese Cake served with Assorted Toppings such as Warm Strawberry Compote, Oreo Cookie Crumbles, Chocolate Sauce, Crumbled Nuts and Salted Caramel Sauce

Assorted Bite-Size Dessert Station                                                                                       
Assorted Mini-Cheesecakes, Crème Brulees,  Lemon Bars, Chocolate Truffles, Assorted Cookies & Bar Cookies, Chocolate Covered Strawberries, Fruit Tartlets and Lemon Meringue Tarts

Ice Cream Sundae Station                                                                                                          
With Tableside Chef serving a choice of Chocolate, Vanilla and Peppermint Ice Cream and Assorted Toppings and Sauces*

Pie Station                                                                                                                                             
With Tableside Chef  serving a choice of 6 different Freshly Bakes Pies such as Apple, Cherry, Blueberry, Peach, Pumpkin, Pecan, Chocolate Cream Pie, Coconut Cream Pie, and Banana Cream Pie 

 

Reception Packages
Custom Reception Packages available upon request

Capitol Hill Reception Station Package                                                                        
Farmers Market Crudités ~ Imported & Domestic Cheese Board ~ Fruit Display     

Highlands Package
Artisan Cheese Trio  & Assorted Bite-Size Dessert Station                             
Artisan Cheese Trio  with Colorado First Snow Goat Cheese with Ash Crust, Beltole Brie Triple Cream, White Stilton with Lemon Zest and Assorted Crackers Assorted Bite-Size Dessert Station with Mini-Cheesecakes, Crème Brule, Lemon Bars, Chocolate Truffles, Assorted Cookies & Bar Cookies, Chocolate Covered Strawberries, Fruit Tartlets and Lemon Meringue Tarts
                                                                         
Washington Park Package                                                                                                     
Imported & Domestic Cheese Board  & Passed Hors d’oeuvres (5 pieces per person)
Hors d’oeuvres include Maryland Crabcakes with Mustard Aioli, Tomato Bruscetta, Beef Tenderloin on Potato Crisp with Maytag Blue Cheese, Tomato Marmalade & Micro Greens, Prosciutto Wrapped Melon Skewer, Smoked Salmon on Potato Pancake with Crème Fraiche, Dilland American Caviar

Governors Park Package                                                                                                        
Caprese Platter ~ Classic Carving Station ~ Spud Bar        
Caprese Platter, Steamship Round of Beef, Oven Roasted Turkey & Honey Glazed Virginia Ham Carved by a uniformed chef and served with Silver-Dollar Rolls, Horseradish Cream, Stone Ground Mustard Sauce, and Roasted Garlic Aioli and a Spud Bar with Mashed Russet Potatoes and Mashed Sweet Potatoes with Assorted Gourmet toppings including Hot Sausage Gravy, Shredded Sharp Cheddar Cheese, Garlic Sautéed Mushrooms, Olives, Bacon Bits, Diced Scallions, and a Spicy Salsa 

Three-Course Plated Dinner
Our plated dinners include a choice of First Course, Entrée and Dessert, Rolls, and Coffee.

Four-Course Dinner with Soup and Salad available
Sorbet Course, Lemon or Strawberry available

First Course Soups

Chef’s Soup Du Jour
University Club Clam Chowder (Fridays only)
Cuban Black Bean & Bacon*
Southwest Chicken & Vegetable with Garbanzo Beans & Zucchini*
Peruvian Quinoa & Vegetable Soup*
Winter White Bean & Sausage
Roasted Cauliflower Bisque*
Cheddar Ale Soup with Rye Crisp Crouton
Carrot Ginger Soup*
Chilled Basil & Watermelon Gazpacho*
Maple Roasted Butternut Squash Bisque*
Fire Roasted Tomato & Basil Bisque*

Vichyssoise Chilled Potato Leek Soup with Fresh Chives*
Chilled Gazpacho*

First Course Salads
Salad Dressings Served on the Side

Spring Salad with Bibb Lettuce, Fresh Blackberries, Toasted Pistachios and Julienne Jicama, served with an Apple Cider Vinaigrette and a Green Goddess Dressing*

Romaine Salad with Sliced Strawberries, Garbanzo Beans and First Snow Colorado Goat Cheese, served with a Strawberry Vinaigrette and a Peppercorn Ranch

Poached Pear Salad with Boston Bibb Lettuce,  Maytag Blue Cheese, Candied Walnuts, served with Balsamic Vinaigrette and a Blue Cheese Dressing*

Spinach Salad with Maytag Blue Cheese, Raspberries, Red Onion and Candied Walnuts, served with a Blue Cheese Vinaigrette*

House Salad with Mixed Greens, Roasted Red Peppers, Cucumber and Nicoise Olives, served with a Balsamic Vinaigrette and a Buttermilk Ranch

Wedge Salad with Iceberg Lettuce, Cherry Tomatoes, Bacon Bits and Maytag Blue Cheese Crumbles,  served with a Blue Cheese Dressing and a Balsamic Vinaigrette*

 

Dinner Entrees

Vegetarian Cranberry & Pecan Spiked Quinoa Stuffed Acorn Squash wth Basil White Bean Puree, Sautéed Chayote Squash & Roasted Red Peppers and Herb Infused Oil*

Vegetarian Butternut Squash Raviolis  with Crispy Fried Sage, Brown Butter Sauce, Roasted Red Peppers & Sautéed Chayote Squash

Vegetarian Mushroom Risotto  with Assorted Mushrooms topped with Steamed Broccoli and Shaved Parmesan*

Vegetarian Quinoa Cake Tower  with Roasted Asparagus, Zucchini, Yellow Squash, Red Bell Pepper, Tomato and Spinach served with a Cilantro Infused Oil*

Garlic & Cilantro Stuffed Chicken Thighs  wrapped in Bacon served over Wild Rice & Quinoa Pilaf with Cuban Black Beans and Sautéed Bell Peppers*

Roasted Chicken Breast Choppette with Wild Mushroom Risotto, Asparagus and Sundried Tomato Cream Sauce*

Amber Ale Poached Shrimp  6 Jumbo Shrimp on Yukon Potato and Poblano Pepper Hash with Sweet Corn Succotash and Fire Roasted Tomato Coulis  

Pistachio Crusted Pork Chop  with Fig Marmalade, Pearl Couscous and Sautéed Snow Peas

Cornish Game Hen  with Leak and Garlic Mashed Potatoes, Green Been Almandine and Pan Jus*

Grilled Salmon  with Grilled Vegetable Escalivada on Basil Laced Orzo Pasta Salad and Herb Infused Oil

7oz Beef Sirloin Steak  with Mushroom Ragu, Yukon Gold Butter Mashed Potatoes and Green Beans*

Ruby Red Trout  Pan Seared with Cranberry Spiked Wild Rice, Sautéed Chayote Squash & Roasted Red Peppers, Garlic Jus and Herb Infused Oil*

Coffee Crusted Beef Short Ribs  with Horseradish Turnip Puree, Brussels Sprouts and Natural Jus* 

Lamb & Chicken Duet Entrée  with Spiced Lamb T-Bone with Fig Demi-glace and a Garlic & Herb Marinated Chicken Breast with Roasted Red Pepper Coulis, Goat Cheese & Sun-Dried Tomato Polenta and Baby Vegetables* 

Grilled Lamb T-Bone  Two 4 oz. T-bones with Corn & Mushroom Succotash and Duchess Potatoes*

Beef & Chicken Duet Entrée  with Braised Beef Short Rib with Port Reduction and Marinated Chicken Breast with Mushroom Sauce, Wild Mushroom Risotto and Asparagus*

Colorado Striped Bass  with Heirloom Tomato, Cucumber & Quinoa Tabouleh Salad with Mint Infused Oil and Fried Carrots

Seared Sea Scallops  Five Jumbo Scallops served on Orichette Pasta Puttanesca with Tomatoes, Olives, Capers and Red Peppers

12oz.  New York Strip  with Herb Crusted Red Potatoes, Roasted Baby Vegetables and Truffle Demi-Glace*

12oz. Beef Ribeye  with Steak Butter, Roasted Sweet Potato Medallions and Green Bean Amandine*

Coffee Crusted Beef Tenderloin  6oz or 8oz with Dauphinoise Potato, Roasted Brussels Sprouts and Blue Cheese Velute*

10 oz. Buffalo Top Sirloin  with Chipotle & Bacon Grits, Grilled Asparagus and Bourbon Demi-glace

Buffalo Top Sirloin 5oz & Halibut 4oz Duet Entrée  with Chipotle & Bacon Grits, Grilled Asparagus and Bourbon Demi-glace

Brown Butter Basted Maine Lobster Tail 7oz  with Sweet Pea Risotto, Asparagus and Clarified Butter*

Desserts

Individual Key Lime Pie with Graham Cracker Crust and White Chocolate Garnish
Pistachio Crème Brule topped with Fresh Pistachios
Peanut Butter Pie with Rich Peanut Butter Mousse, Chocolate Cookie Crust, Chocolate Ganache topping
Salted Caramel Jumbo Cream Puff topped with Salted Caramel Sauce 
Molten Chocolate Cake with Vanilla Crème Anglaise
White Chocolate Mousse in a Dark Chocolate Cup with Fresh Berries Garnish*
Strawberry Shortcake Trifle with Toasted Pound Cake, Sliced Strawberries and Vanilla Whip Cream
Passion Fruit Mousse Trifle with Blueberries, Shortbread Crumbles and Vanilla Whipped Cream
Mexican Chocolate Pot au Cream with Vanilla Whipped Cream and a Gaufrette Cookie
Lemon Curd Tartlet in a Shortbread Crust with Vanilla Whipped Cream
Warm Apple & Sour Cherry Cobbler with Whipped Cream and Caramel Sauce
Peppermint Ice Cream Sundae with Hot Fudge, Walnuts and Whip Cream*
Chocolate & Cheery Bread Pudding with Vanilla Crème Anglaise
Chocolate Lovers Dessert Trio with a Chocolate Dipped Strawberry, and Two Assorted Chocolate Truffles*
Mini-Cheese Plate with French Brie and Spanish Manchego served with a Toast Point and Fresh Berries
Assorted Bite Sized Desserts served family style to each table
Tray of Freshly Baked Cookies Chocolate Chip & White Chocolate Macadamia Nut

Dessert Stations
Upgrade from Plated Dinner Dessert~40 person minimum on Dessert Stations

Assorted Bite-Size Dessert Station  Upgrade  with Mini-Cheesecakes, Crème Brule,  Lemon Bars, Chocolate Truffles, Assorted Cookies & Bar Cookies, Chocolate Covered Strawberries, and Fruit Tartlets

Cheese Cake Station Upgrade with Rich New York Style Cheese Cake served with Assorted Toppings such as Warm Strawberry Compote, Oreo Cookie Crumbles, Chocolate Sauce, Crumbled Nuts and Salted Caramel Sauce

Ice Cream Sundae Station Upgrade serving a choice of Chocolate, Vanilla and Peppermint Ice Cream with Assorted Toppings and Sauces. (Tableside Chef Attendant for 60 min)

Pie Station  with Tableside Chef serving a choice of 6 different Freshly Bakes Pies such as Apple, Cherry, Blueberry, Peach, Pumpkin, Pecan, Chocolate Cream Pie, Coconut Cream Pie, and Banana Cream Pie (Tableside Chef Attendant for 60 min)