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- Cocktail Hour -
 - Passed Apps -
Vegetarian Springrolls with Asian dipping sauce
Chilled poached Shrimp with horseradish cocktail sauce
Mini Burger Sliders with ketchup and mustard
 - Buffet Line -
Roasted Turkey Roulade
with orange and cranberry chutney
Grilled Beef Tenderlion
with a black pepper and parsley rub sided with red wine demi,
horseradish sauce and sauteed mushrooms
Fresh Grilled Asparagus
with garlic, basil and lemon butter
Baked Idaho Potatoes
with sour cream,bacon and chive sauce
Bowls of Assorted Salads:
Greek Pasta Salad
Mixed Greens with citrus dressing
Summer Salad
of tomato, cucumber, red peppers and spanish feta
- Assorted dinner rolls with whipped honey butter -

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- Cocktail Hour -
 - Passed Apps -
Cilantro and Lime Grilled Shrimp
Chicken and Vegetable Pot Stickers
Warmed Asparagus Fondue Vol-au-vants
 - Buffet Line -
Backcountry Salad
Roasted chicken breast
filled with fresh Avocado, roasted red peppers and
caramelized onions, topped with a light garlic Aioli
 Roasted Rack of Colorado Lamb
with a fresh mint broth and lamb gravy
Trilogy of Roasted Red Potatoes
yams and purple peruvians tossed in fresh herbs
Grilled Antipasti Vegetables:
asparagus, green and yellow zucchini squash, eggplant
Fresh Sliced Tomatoes and Buffalo Mozzarella
topped with aged balsamic and herbs
- Assorted dinner rolls with whipped honey butter -
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