What you see below are just suggestions. These are items that I have been successful with, and combinations that are wonderful. Flavors and textures are a harmonious balance that is ever flexible and evolving. Creating and pairing foods show artistic creativity and good training. Let's create your next spectacular event together.

-Chef Jason

Hors d' Oeuvre
Hors d' oeuvre are petite one to two bite creations that are very flexible.
Use them to start the party and whet the appetite,
or have them be the star of the show and create a "new style" party.
Choose several and mix and match texture and flavor to create a unique experience.

• Waldorf Salad on Toast Points

• Goat Cheese and Radish Slices with Pistachio Dust on Crostini

• Eggplant & Olive Caponata, Red Pepper Foam, Lavash Crisp

• Cherry Tomato Encased Mozzarella Pics with Basil Leaves

• Pickled Vegetable with Parmesan on Crostini

• Pickled Mushrooms with Truffle Salt & Chives on Crostini

• Beet & Apple Salad with Walnuts on Jicama Plank

• Prosciutto, Arugula, and Preserved Tomato on Flatbread Cracker

• Smoked Trout Salad with Fresh Herbs on Toast Points

• Ratatouille Bruschetta, Balsamic Caviar, Basil, Grilled Toast

• Chili Rubbed Pork Tenderloin, Roasted Apple Compote

• Broccoli & Shallot Salad, Cheddar Dressing on Crostini

• Hummus, Truffle Salt, Roasted Red Pepper, Pine Nuts, Rice Cracker

• Polenta Rounds, Blue Cheese, Grape Slices, Raspberry Preserves

• Watermelon & Feta Squares with Honey and Flowers

• Smoked Salmon Salad with Crème Fraiche on Cucumber Rounds

• Beef Tartare, Worcestershire Reduction, Parsley Leaves on Toast

• Scallop & Shrimp Ceviche with Marinated Avocado on Tortilla

• Fig & Brie Bruschetta with Onion Marmalade on Grilled Bread

• Onion “Soupwich” Caramelized Onion, Gruyere, Toast Points

• Tuna Tartare, Wasabi Cream, Candied Lemon Zest, Wonton Crisp $

• Hamachi Crudo, Sambal Soy Dressing, Arugula Pesto $

• Seared Filet Mignon, Horseradish Cream, Crispy Shallot Rings $

• Chilled Crab Salad, Avocado Fan, Lime Basil Vinaigrette $

• Hearts of Palm, Preserved Cherries, Pistachio Tuille

• Chilled Lobster Salad, Champagne Vinaigrette, Caviar, Toast $

• Espresso Dusted Lamb Loin, Grapefruit Foam, Butter Cracker $

• Sliced Duck Breast, Cherry Jam, Preserved Egg Yolk $

Menu items with a dollar sign indicate an up charge based on market value of the ingredients.

To Start the Evening...

Soup

 Caramelized Onion Bisque – paprika roasted lump crab, fresh chives, chive oil, micro beet tops

 Summer Corn Chowder – hearty corn chowder finished with cream and sherry, bacon dust, micro cilantro, chipotle chili oil

 Shrimp Bisque – velvety smooth with cream sherry finish, diced shrimp, toasted paprika, black pepper tuille, fresh chives

 Puree of Parsnip – diced and roasted carrot, black garlic foam

 Wild Mushroom Puree – roasted mushrooms, fresh chives and parsley

 Lobster Bisque – velvety smooth with a cream sherry finish, seafood dumpling, micro greens, chive oil

 Cream of Asparagus – white asparagus tips, black truffle peelings, whipped crème fraiche

 Cream of Broccoli – sharp cheddar tuille, fresh ground black pepper, steamed fleurettes, crème fraiche

 Potato Leek – roasted potato chunks, leek threads, white truffle oil

 Cauliflower Bisque – roasted jumbo shrimp, chive oil, micro greens

Salad

 Summer Green Salad - Local Baby Greens, Hearts of Palm, Grapefruit Supremes, Pistachio Dust Encrusted Grapes, Roasted Sunflower Seed Clusters, Champagne Dijon Vinaigrette

 Duck Confit Salad - Local Baby Greens, Pulled Duck Confit, Roasted Walnuts, Pomegranate Gastrique, Mustard & Onion Dressing

 Julienned Vegetable Salad - Fine Threads of Carrot, Parsnip, Red & Yellow Beet, Rutabaga, and Jicama, Green Goddess Dressing

 Arugula & Duck Confit Salad – baby arugula in champagne dijon vinaigrette, pulled duck confit, roasted almonds, tart raspberry coulis

 Spring Green Salad – baby filed greens, orange & grapefruit vinaigrette, roasted sunflower seed, shaved manchego cheese, chopped fresh herbs

 Grapefruit & Hearts of Palm – costa rican hearts with grapefruit segments, fresh avocado fan, champagne vanilla whipped vinaigrette, parmesan tuille

 Salad Lyonnaise – frisse lettuce, banyuls vinaigrette, bacon lardons, poached egg, cracked black pepper

Appetizers or Mid-Courses

Grapefruit & Hearts of Palm – slices of hearts with grapefruit segments, fresh avocado fan, champagne vanilla whipped vinaigrette, parmesan tuille

Seared Sea Scallop – roesti potatoes, bacon beurre blanc, cucumber & tomato chilled compote, charred lime segment

Duck & Lentils – sliced duck breast over chilled black lentils, chilled asparagus tips, black pepper demi-glace, herbed tomato crème fraiche

Crab & Avocado Tower – jumbo lump crab in lemon aioli, diced avocado, diced roasted tomato, green goddess aioli, crispy leek threads

Tuna Tartare – raw ahi tuna in olive oil and lime zest and black pepper, roasted pine nuts, grilled baguette croutons, shiso leaf

Duet of Duck – pulled duck confit and foie gras torchon, strawberry and almond compote, baby mache in Dijon vinaigrette, brioche toast round

Callote du Boeuf – grilled ribeye cap, wasabi parsnip puree, roasted tomato demi-glace, marinated cucumber

Maple Leaf Farms Duck Breast - sliced with crisp skin, red lentil salad, red bell pepper & chive compote, chive oil, cognac demi-glace

Grilled Large Sea Scallop - toasted shallot polenta round, cucumber and mint salad, lemon & thyme beurre blanc

Seared Pork Belly – slow braised & seared belly slices, asparagus tip & parmesan risotto, apricot & shallot compote, mustard brandy sauce

Braised Short Rib – mexican mole braised beef short rib, cornbread, chive butter, local tomato & shallot pico, chive oil

Grilled Octopus Lettuce Cups – marinated & grilled octopus, cucumber, pickled red onion, balsamic reduction, lettuce cup

Mushrooms in Vol au Vent – sautéed local wild mushrooms (when available) in a brandied cream sauce, puff pastry layered cup, baby mache in champagne Dijon vinaigrette

Mushroom Raviolo – hand made pasta pocket, ragout of summer vegetables in vegetable broth, whole butter, fresh herbs

Lobster Cocktail – maine lobster tail & claw, lemon chive aioli, micro greens and caviar

Beef Tartare – diced filet mignon, capers, shallots, garlic aioli, grilled baguette slices, preserved egg yolk

Entrees

Crisp Skin-on Chicken Breast – Pommes Duchesse Flower, Baby Carrots & Sugar Snap Peas, Sauce Fines Herbs, Chive Butter

Chili Charred Pork Tenderloin – asparagus and corn succotash in puff pastry vol au vent, creole orange tomato glaze, lime & chive crème fraiche

Filet Mignon au Poivre – lightly dusted in black pepper and seared, truffled potato square, roasted baby bok choy hearts, tomato and shallot butter, sauce diane

Grilled Elk Tenderloin – asparagus and corn succotash in puff pastry vol au vent, roasted wild mushrooms, local cherry demi-glace

Beef Wellington – individual filet mignon with roasted mushroom duxelle, puff pastry cap, haricots vert almandine, brandied demi-glace

Baked Alaskan Halibut – pistachio & shallot compound butter, roasted zucchini and squash rounds, crispy leek threads, orange beurre blanc

Grilled Stuffed Pork Chop – apple walnut & date stuffing, smashed crispy

red potatoes, jumbo asparagus, herb beurre blanc, cabernet demi-glace

Grilled Filet Mignon – petite 6oz filet, smashed crispy red potatoes, jumbo

asparagus, herb beurre blanc, cabernet demi-glace

Baked Almond Alamosa Striped Bass - haricots vert, minnesota wild rice with local Cherries, lemon & thyme beurre blanc

Crisp Duck Breast – sliced and served medium rare, tart cherry and chive polenta round, haricots vert almandine, roasted local chanterelles

Colorado Lamb Rack – cape cod salt potatoes, baby carrots parisienne, seared hears of baby bok choy, pink peppercorn béarnaise sauce

SRF Ribeye Center – 10 oz ribeye center, herb & salt prime rib crust, creamed spinach, lyonaise potatoes, horseradish crème, demi-glace

Stuffed Veal Chop – spinach tomato & pine nut stuffing, gruyere gratain potatoes, roasted baby beets & turnips, pepper coulis, green peppercorn demi-glace

Rabbit & Sausage – grilled rabbit leg, French garlic sausage, escarole with white beans, roasted tomato, sauce veloute, fresh lavender flowers

Braised Lamb Shank – black garlic smashed potatoes, seared romanesco,

roasted cherry tomatoes, braising reduction liaison

Daniel’s Foie Gras Stuffed Burger – the best and most expensive burger ever. Ground wagyu beef, seared slice of foie gras in the center, gruyere cheese slice, local brioche bun, pickled red onion threads, bib lettuce, local tomatoes, french stone ground mustard and house made ketchup

Speckled Goose Culinary

About the menu...

Hors d' Oeuvre
Hors d' oeuvre are petite one to two bite creations that are very flexible.
Use them to start the party and whet the appetite,
or have them be the star of the show and create a "new style" party.
Choose several and mix and match texture and flavor to create a unique experience.

To Start the Evening...

Appetizers or Mid-Courses

Entrees

Speckled Goose Culinary

About the menu...

Hors d' OeuvreHors d' oeuvre are petite one to two bite creations that are very flexible. Use them to start the party and whet the appetite, or have them be the star of the show and create a "new style" party. Choose several and mix and match texture and flavor to create a unique experience.

To Start the Evening...

Appetizers or Mid-Courses

Entrees

Hors d' Oeuvre
Hors d' oeuvre are petite one to two bite creations that are very flexible.
Use them to start the party and whet the appetite,
or have them be the star of the show and create a "new style" party.
Choose several and mix and match texture and flavor to create a unique experience.