Colorado Catering Co.

Wedding Menus

Double Entrée

Garden of the Gods

Five ounce Flatiron Steak with Maïtre d’ Butter
paired with a four ounce Chicken Breast
with Raspberry Vinaigrette Reduction
Oven Roasted Fingerling Potatoes
and Seasonal Vegetables
Fresh Arugula with Diced Apples, Toasted Almonds with Green Apple Vinaigrette
Fresh Baked Baguette Rolls and Compound Butter

Castlewood Canyon

Seared Chicken Breast with Crushed Herbs and Lemon Butter Sauce
paired with a Baked Tilapia Filet, Roasted Tomato and Red Pepper Coulis
accompanied with Saffron Rice and Tomato Corn Relish, Sautéed Haricot Verts
Cucumber, Tomato, Red Onion Salad with Raspberry Vinaigrette
Freshly Baked Baguette Rolls and Compound Butter

Cherry Creek Trail

Four ounce Beef Tenderloin Medallion, Pan Jus
paired with four ounce Baked Salmon Filet with Honey and Brown Sugar Glaze
accompanied with Home Style Mashed Potatoes, Grilled Mixed Vegetables with Sweet Balsamic Reduction
Mesclun Greens with Tomatoes, Cucumbers, Carrots and Gorgonzola Vinaigrette
Freshly Baked Baguette Rolls and Compound Butter

Aspen

Carved Smoked Turkey and Honey Glazed Ham* on Mini Croissants (2 pp)
Horseradish and Dijon Sauces
Pasta Salad Primavera, Watermelon Basket with Fresh Fruit, Vegetable Crudités with Dip
Assorted Miniature Quiche, Cremini Mushroom Caps stuffed with Gruyère
Freshly Brewed Coffee and Decaf
Fruit Punch

Carving Station with Spiral Cut Ham and Roasted Turkey Breast additional 

Kiowa

Smoked Polynesian Pulled Pork paired with Seared Mahi-Mahi with Pineapple Mango Salsa
accompanied with White Rice and House Made Macaroni Salad
Fresh Pineapple, Sun-dried Cherries, Macadamia Nuts, Toasted Coconut Salad
Hawaiian King Rolls


Single Entrées

Mesa Verde

Pork Loin with Black Bean, Red Onion, Sweet Corn and Cilantro Topping
accompanied with Grilled Polenta Cake, Tomato & Onion Béchamel
Grilled Romaine, Fresh Avocado, Tomato, Stoplight Peppers and Cilantro Caesar Dressing
Grilled Tortillas

Silver Plume

Breast of Chicken Saltimbocca Roulade with Prosciutto, Baby Swiss and Fresh Sage
accompanied with Garlic and Rosemary Smashed Potatoes
Grilled Asparagus with Brown Butter
Mixed Greens with Beefsteak Tomatoes, Cucumber and Balsamic Vinaigrette
Baguette Roll and Compound Butter

Seven Falls

Pork Loin with Roasted Apples, Cinnamon and Aged Brandy Glacé
accompanied with Butternut Squash Raviolis, Zucchini and Squash Sauté
with Sundried Tomatoes
Mixed Greens with Dried Cranberries, Candied Walnuts and Gorgonzola Vinaigrette
Assorted Dinner Rolls and Compound Butter

Maroon Bells

Baked Chicken Breast with Crushed Herbs and Lemon Butter Sauce
accompanied with Loaded Mashed Potatoes
Bibb Lettuce Salad with Anjou Pear, Gorgonzola Cheese, Roasted Walnuts and House Vinaigrette
Assorted Dinner Rolls and Compound Butter

Hanging Lake

Grilled Chicken Breast or Baked Tilapia with Beefsteak Tomato, Roasted Garlic, Basil and Olive Oil
accompanied with Orzo and Vegetable Medleyand Fire Roasted Asparagus
with Sweet Balsamic Reduction
Mixed Italian Greens with Pepperoni, Black Olives Mozzarella Cheese
with Crusty Garlic French Bread

Flatirons

Six ounce Flatiron Steak with Caramelized Onions, Apple Smoked Bacon, Fresh Parsley
accompanied with Oven Roasted Baby Red Potatoes
Sautéed Green Beans with Slivered Almonds
Hand Tossed Caesar Salad, Freshly Baked Baguette Rolls and Whipped Butter

Larimer

Broiled Salmon Filet
with choice of the following preparations:
Citrus Beurre Blanc, Jalapeño Ponzu, or Chef’s Chile Rub with Fresh Cilantro
accompanied with Garlic Whipped Potatoes and Roasted Seasonal Vegetables
Arugula, Red Onion, Pear Tomato Salad, Chef’s Lemon Vinaigrette
Freshly Baked Baguette Rolls and Compound Butter

Cortez

Beef, Smoked Chicken or Cheese Enchiladas (2pp)
Spanish Rice, Home Style Refritos and Salsa Rojas
Diced Onion, Shredded Lettuce, Diced Tomato and Shredded Cheddar Cheese
and Warm Flour Tortillas
Sliced Fresh Fruit with Coconut
Corn Chips with Fresh Salsa Verde and Pico de Gallo

Glenwood Canyon

Lemon Rosemary Chicken
Boneless Skinless Chicken Breast dredged in Italian Bread Crumbs and Rosemary
sautéed golden brown and baked to perfection
with Penne Pasta, Sun Dried Tomatoes and Grilled Summer Vegetables
Field Green Salad with Wild Flowers and Lingonberry Vinaigrette
Baguette Rolls and Butter Balls

Royal Gorge

Italian Herb Crusted Chicken Breast, Ricotta Stuffed Jumbo Pasta Shells
Open Fire Grilled Italian Sausage Links with Grilled Peppers and Onions, Italian Meatballs in Marinara
Farfalle and Rainbow Rotelle, Roasted Summer Vegetables
Hand Tossed Caesar Salad, Miniature Italian Loaves

Vegetarian Options

Chef’s Eggplant Parmesan

Portobello Mushroom Cap Filled with Rice/Vegetable Medley and topped with Fresh Mozzarella Cheese and Red Pepper Coulis

Fire Roasted Red Pepper filled with Rice Medley topped with Fresh Mozzarella Cheese and Red Pepper Coulis

Sauteed Tofu topped with Peppers and Onions served with Orange Rice

Chef’s Vegetarian Lasagna (in multiples of 12 portions)

Your sales manager will masterfully guide you through substitutions and any number of additional suggestions to create the perfectly customized menu for you!
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