Salad of Arugula, Fennel, Shaved Apple with Parmesan Dressing
Herb Crusted Grilled Beef Tenderloin with Shallot Compound Butter
Grilled Spring Vegetables
Smashed Organic New Baby Potatoes with Cream and Butter
Strawberry Shortcakes with Vanilla Scented Whipped Cream
Salad of Watercress, Roasted Baby Beets, Orange Supremes & Candied Walnuts
Pan Seared Sea Scallops on a Cloud of Cauliflower Puree with Crispy Prosciutto
Oven Roasted Asparagus with Lemon Zest & Parmesan Cheese
Meyer Lemon Panna Cotta with Candied Lemon Zest & Citrus Shortbread Cookie
Panzanella Salad with Tomatoes, Cucumbers, Basil, Fresh Mozzarella & Toasted Bread with a Reduced Balsamic Drizzle
Herb Marinated Grilled Flank Steak with a Red Wine Balsamic Sauce
Olathe Sweet Corn Drizzled with Chipotle Lime Butter
A Medley of Grilled Summer Vegetables & Heirloom Potatoes
Coconut Pavlovas with Passionfruit Curd & Summer Berries
Salad of Arugula, Summer Peaches, Shaved Parmesan and Toasted Pinenuts with a Lemon & Olive Oil Drizzle
Pan Seared Salmon with a Summer Succotash of Sweet Corn, Fava Beans, Sweet Onion, Cherry Tomatoes & Applewood Smoked Bacon
Crepes Stuffed with Summer Berries & Pastry Cream
Salad of Bib Lettuce, Point Reyes Blue Cheese, Organic Grapes & Toasted Almonds
Organic Chicken Breasts Stuffed with Garden Zucchini Ribbons and Parmesan Cheese, Served with a Whole Grain Mustard & Tarragon Sauce
Jasmine Rice Pilaf with Leeks, Lemons, Basil & Sliced Almonds
Oven Roasted Asparagus with Sea Salt & Lemon Zest
Goat Cheesecake with Hazelnut Crust & Cassis Glaze
Classic Caesar Salad
Hand Tossed Pizza’s Done on the BBQ with Fresh Mozzarella, Heirloom Tomatoes, Prosciutto & Basil
Organic Colorado Peach Crisp with Ginger Ice Cream
Amie’s Garden Greens with Fresh Peas & Nasturtium Flowers
Pan Seared Wild Caught Shrimp Tossed with Baby Heirloom Tomatoes, Freshly Made Pesto, Crispy Prosciutto & White Wine Over Linguini Pasta
Sour Dough Baguette Grilled with Butter and Garlic
Rich Chocolate Pudding with Bay Rum
Prosciutto Wrapped Melon & Peaches
Toast Points with Melted Brie,
Caramelized Apples & Crumbled Bacon
Endive Stuffed with Goat Cheese,
Apple & Candied Pecans
Brioche Toast Points with Thin Sliced
Soft Boiled Egg,Topped with Olive Tapenade
Heirloom Tomato, Fresh Mozzarella & Basil Skewers, Drizzled with Reduced Balsamic
Brie En Croute: Brie Wrapped Topped
with Season Jam& Wrapped in Puffed Pastry
Cucumber Cup with Herbed Goat Cheese
& Smoked Salmon
Bacon Wrapped Scallops
Crostini Topped with Thin Sliced Pork Tenderloin
& Drizzled with Peach Mustard Sauce
Grilled Polenta Rounds with Wild Mushroom
Duexelle & Gruyere Cheese
Summer Fruit Skewers with Mint
Spinach & Artichoke Dip
Sweet Corn Bilini’s with Smoked Salmon
& Chive Creme Fraiche
Cucumber, Heirloom Tomato
& Colorado Feta Skewers
Brushetta Topped with Homemade Ricotta,Palisade Peaches & Crudite Platter with Seasonal Dip
Summer Gazpacho with Fresh Pesto
& Parmesan Toast Point
Crostini Topped with Fresh Mozzarella,
Heirloom Tomato & Basil with Balsamic Drizzle
Grilled Figs Stuffed with Blue Cheese
& Wrapped in Prosciutto
Fresh Summer Fruit & Cheese Platter
with Crackers & Sliced Baguette
Grilled Shrimp with a Sweet
& Spicy Chili Dipping Sauce