We use all natural, hormone-free beef, chicken and pork, and sustainably-raised fish for our entrees, then add fresh ingredients, creative sauces and signature flavors to deliver delicious menus for your event. We are always happy to accommodate special dietary requests, of course!  Buffet, food stations, family-style and plated service are available.


  • Seared filet of beef with your choice of rosemary and port sauce, wild mushrooms and cream or spiced lobster butter
  • Grilled chile marinated flank steak, cilantro crema and pico de gallo
  • Grilled herb marinated hanger steak with romesco sauce
  • Herb and garlic roasted prime rib, rosemary jus, horseradish sauce
  • Braised beef brisket, tomato, rosemary and garlic coulis
  • Spice seared beef short rib, green chile tomatillo sauce
  • Grilled culotte of sirloin with your choice of chimichurri, brandy green peppercorn sauce, or marsala and mushrooms


  • Peppered elk tenderloin, blackberry-sage gastrique
  • Buffalo ribeye with sweet corn, wild mushrooms and chiles


  • Apple sausage stuffed pork loin with chili brown sugar crust and sage cream
  • Chile rubbed pork loin with chorizo, olives and tomato cream
  • Grilled pork shoulder steak with sauce harissa
  • Cider-brined pork loin, caramelized shallot and coarse mustard cream
  • Charbroiled pork porterhouse chop with chipotle-apple relish


  • Dijon-crusted Colorado rack of lamb, roasted garlic sauce (plated service only)
  • Garlic and lemon marinated lamb t-bone, coarse mustard cream


  • Chicken Saltimbocca with capacolla, sage, smoked provolone and balsamic reduction
  • Grilled chile marinated chicken breast,  green chile and peach compote
  • Grilled chicken breast with sauce chimichurri
  • Roasted bone-in chicken thigh Scarpariello, with Italian sausage, pepperoncini, olives, and red onion


  • Grilled swordfish with sauce puttanesca
  • Pistachio-crusted halibut with lemon herb sauce
  • Roasted sea bass with pesto, roasted tomato and balsamic reduction
  • Ancho-curry rubbed salmon, arbol-peach gastrique
  • Grilled salmon filet with lemon herb sauce
  • Herb crusted salmon with tomato-dill salad and pickled red onion
  • Corn-crusted trout with pickled shiitake relish
  • Bacon-wrapped trout, rock shrimp and bay scallop stuffing, spiced lobster butter
  • Grilled lobster tail with chipotle-citrus butter
  • Shrimp, scallop, mussel, fish and fingerling potato cioppino, in a spicy saffron tomato broth


  • Pasta with shrimp, basil cream, sundried tomatoes and peas
  • Creamy pasta carbonara with prosciutto and peas
  • Pasta with sage cream, roasted butternut squash, toasted hazelnuts and pork, apple and gouda sausage
  • Pasta with Colorado lamb ragu and asiago cheese


  • Fusilli with wild mushroom sauce
  • Tortellini with sundried tomato pesto, artichoke hearts and fresh basil
  • Pasta primavera with roasted vegetables, basil cream
  • Portobello mushroom stuffed with spinach, quinoa, pine nuts and cheese, roasted tomato sauce
  • Portobello mushroom stuffed with creamy polenta, topped with roasted tomato sauce
  • Sweet pepper stuffed with quinoa, roasted vegetables and asiago cheese, basil cream