Our Cuisine
Private Chef Plated Dinners:
AMUSE
Pumpkinseed Encrusted Utah Trout
Served over a wild rice pancake with fresh peaches and cilantro
APPETIZER COURSE
Roulade of Utah Venison
Finished with white truffle oil and organic sunflower sprouts
PASTA COURSE
House Made Vermicelli
Served with fresh heirloom tomatoes, basil, and aged parmesan cheese
SOUP COURSE
Chilled Avocado Soup
Served with seared shrimp
SALAD COURSE
Salad of Rocket
Accompanied by port poached Asian pears and an apricot vinaigrette
SORBET COURSE
Meyer Lemon Sorbet
Accompanied by candied lemon zest
ENTRÉE COURSE
Grilled Breast of Muscovy Duck
Accompanied by pan seared local sweetbreads,
sautéed yellow, red, and orange bell peppers, and a fennel relish
finished with a sun dried cherry port reduction
DESSERT COURSE
Chocolate Pie
Made with a house made macadamia nut crust
DESSERT FINALE
A Trio of Raspberries, Blueberries, and Blackberries
Served with a cloudberry anglaise and accompanied by a fresh tuile cookie
Drop-off gourmet meals:
Menu One:
SEAFOOD BUFFET DINNER
Poached Filet of Wild Alaskan Salmon
Accompanied by a Creole bourbon mustard
Oven Roasted Potatoes
Seasoned with roasted garlic and fresh dill
Grilled Pencil Asparagus
Accompanied by candied nuts and brie
Classic Caesar Salad
Served with house made croutons
Menu Two:
ITALIAN INSPIRED BUFFET DINNER
Fresh Baked Foccacia Pizzas
Made with organic vegetables and meats
House Made Penne Pasta
Accompanied by a traditional Bolognese sauce
House Made Garlic Bread
Made with roasted garlic and European butter
Salad of Fresh Mixed Greens
Accompanied by candied walnuts and Maytag blue cheese
Fresh House Made lemon bars and brownies
Topped with fresh berries and confectioner's sugar
Appetizer party:
INNOVATIVE APPETIZERS TO BE PASSED
Warm Crepes
Filled with a salad of diver sea scallops, grilled leeks, and Grand Marnier mousse
New Zealand Green Lipped Mussels
Served with a toasted pinon sauce
Edible spoons
Topped with a pork pate and caramelized red onions
FREESTYLE APPETIZERS
Shooters of Heirloom Tomato Gazpacho
Accompanied by grilled tiger shrimp and fresh chives
Chilled Ahi Tuna, Watermelon, and Avocado
Served with a cilantro orange vinaigrette
Roasted Black Mission Figs
Wrapped in pancetta and filled with a sweet potato mousse and aged Amsterdam gouda
Cabernet Poached Pears
Served with whole lobster claws and grilled leeks
Grilled Kobe Beef Tenderloin
Served with a horseradish mascarpone
Buffet Weddings:
HORS D'OEUVRES TO BE PASSED
Lemongrass Ceviche
Consisting of diver scallops, Ahi tuna, and shrimp
Served in cups of puff pastry
Blue Cornmeal Encrusted Utah Trout
Prepared with an essence of honey, cilantro, and lime
Wrapped with a grilled leek
Roasted Farmer's Market Vegetables
Consisting of red onions, shallots, garlic, fennel, parsnips,
portabella mushrooms, red and yellow beets
Skewered and finished with an opal basil-toasted pine nut pesto
Individual Lobster Rolls
Complemented by port pickled Asian pears
Summer Heirloom Gazpacho "Shooters"
Served with grilled tiger shrimp
INNOVATIVE CUISINE
Salad of Fresh Spinach
Accompanied by Utah peaches and Turkish apricots
Finished with a toasted pecan and sage vinaigrette
Roasted Fingerling Potatoes
Served on a bed of sautéed radicchio with a white truffle crème fraiche
Roasted Portabella Mushrooms
Accompanied by a compote of toasted pumpkinseeds, caramelized red onions, and Maytag blue cheese
Cassoulet of Summer Beans and Braised Shallots
Seasoned with fresh rosemary
Whole Smoked Organic Tarragon Lemon Chicken
Accompanied by braised vegetables
Whole Poached Alaskan King Salmon
Accompanied by a lemon mascarpone and thinly sliced English cucumbers
Twice Baked Baby Red Potatoes
Finished with thinly sliced fig and caviars
Raspberry Sorbet
Served in demitasse cups and finished with candied lemon zest
White Chocolate Almond Cake
Made with a filling of fresh fruit
Lunch Buffet:
Menu One:
INNOVATIVE LUNCH BUFFET
Salad of Baby Spinach
Served with Roasted sunburst squash, baby zucchini, and caramelized Vidalia onion
Finished with a warm white balsamic vinaigrette
Roasted Red and Gold Beets
Tossed in a shallot vinaigrette and served in individual cast iron skillets
Grilled Rossi Chicken Breast and Slow Roasted Beef Sandwiches
Made with aged brie cheese, smoked gouda cheese, roasted red peppers,
Grilled onions and fresh heirloom tomatoes
Fresh Parmesan Risotto
Made with grilled beef, asparagus tips, and caramelized onions
Finished with a white truffle oil
Platters of Mixed Berry Tarts and Chocolate Mousse
Topped with spun sugars and sun dried Bing cherries
Menu Two:
INNOVATIVE LUNCH BUFFET
Warm Salad of Black Tiger Prawns
Made with haricot verts and roasted shallots
Finished with a whole grain Dijon vinaigrette
Salad of Mixed Greens and Roasted Vegetables
Finished with a honey balsamic vinaigrette
Jicama Coleslaw
Made with julienne red onion and local honey
Chef Carved Tri Tip Steak
Accompanied by a Maderia demi glace, flavored aiolis, tomatoes, organic spinach, and sandwich breads
Warm Grilled Chicken Breasts
Accompanied by fresh croissants, grilled red onions, roasted peppers, and brie
House Made Yucca Chips
Seasoned with a truffle salt
Platters of Fresh Baked Cookies, Brownies, and Lemon Bars
Topped with fresh berries and cocoa powder
Open House:
Menu One:
INNOVATIVE APPETIZERS
Artisan Cheese Board
Accompanied by roasted farmers market vegetables
Basil Grilled Crostini
Topped with heirloom tomatoes, local garlic, and aged balsamic vinegar
"Shooters" of Seared Shrimp and Avocado
Dusted with Old Bay powder
Salmon Roulades
Painted with a lime and honey essence
Organic Chicken Satay
Accompanied by a roasted peanut sauce
Menu Two:
INNOVATIVE SANDWICH GALLERY
Platters of "Bite-sized" Sandwiches
Made with slow roasted beef, horseradish aioli, organic greens, sliced tomato, and cheddar cheese
Platters of "Bite-sized" BLT Sandwiches
Made with crisp proscuitto, heirloom tomatoes, organic greens,
and an 8 year aged balsamic reduction
Platters of Assorted Fresh Baked Cookies
Accompanied by fresh berries