Coors

Field
CATERING

Catering Menu
COORS FIELD PREMIUM SERVICES

“Eating is not merely a material pleasure. Eating well gives a spectacular joy to
life and contributes immensely to goodwill and happy companionship.”
— Elsa Schiaparelli
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Welcome
Reintroduce yourself to the fine art of dining – the pleasure of leisurely sharing a great meal. Savor the tastes, textures
and aromas of the food and beverage, admire the presentation and be surrounded by pleasant conversation and laughter.

Reunite by coming together in an age old tradition built on a foundation of community and comfort. To break bread together and share a
meal is to share a moment in time with comrades and to nourish the body and soul.

Reconnect with the land and the origins of food. Our commitment to preparing the best meal extends beyond production and presenta-
tion to include the entire food purchasing process. By partnering with local farmers, growers, ranchers and producers and by expanding
our supply chain to include diverse vendors we have access to the best available ingredients and a network of suppliers that share our
dedication to sourcing sustainable menus.

The best events are successful when conversations are open, participants are engaged and the experience exceeds expectations. The
best meals are prepared from the freshest, seasonal ingredients. Simple, honest food should excite the senses, tempt the palette and
enhance the atmosphere. By combining great meals with great events we hope to provide you and your guests with an experience they’ll
always remember.

The enclosed menus provide a preview of our culinary capabilities. The entire team at the Coors Field welcomes you. We are thrilled to
open our kitchens and extend our service and look forward to enhancing your event experience. Please do not hesitate to contact your
sales manager directly for more information.

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Table of Contents
chef profile 4

standards & guidelines 5

breakfast 7

lunch 10

meeting break 13

dinner 16

receptions – hors d’oeuvres 24

Reception – Displays 27

receptions – stations 28

Reception – Desserts 31

beverages 32

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Chef Profile
Chef Michael Sanguinetti
Growing up in a Cajun French family, Chef Michael was born in the heart of New Orleans. Raised in Texas, Chef
Michael demonstrated a true eagerness in the kitchen at a very young age. After mastering top in his class at the
internationally known Le Cordon Bleu Culinary Institute, he was Chef de Partie at Club Mediterranee Columbus Isle
Resort in San Salvador Island, the Bahamas. For three years, he advanced at Miramont Country Club, a new Luxury
Golf Resort in Texas, as Executive Sous Chef.

At age 19, he won two silver medals at Le Chaine de Rotisseurs for their annual young chef competition. To pursue
his passion for Asian Cuisine Chef Michael emerged as Executive Sous Chef at the renowned Outrigger Hotel in
Oahu, Hawaii. With great success and recognition, he was presented the thriving opportunity to orchestrate as
the Executive Chef for Chef extraordinaire Jacques Fox and Chef David Denis’ new French restaurant, Artisans, in
Houston, Texas. Chef Michael has earned a bronze medal for the American Culinary Federation quick fire challenge
at the Houston Country Club and is honored by the acclaimed Escoffier food and wine Society.

With his exuberant, approachable cooking style and infectious energy he presented at Artisans French restaurant,
he also devised the kitchen program at the thriving Revelry on Richmond Gastropub in Montrose. In pursuit of
expanding his unique culinary ideals. Michael started his Restaurant and Consulting firm MSRG in December 2015,
He is the Executive Chef and Owner. Chef Michael is the owner/operator of The Edison tavern in Northside Houston
which opened November 2017. After Edisons’ acclaimed opening, Chef Michael then moved became a partner
in Sugartree Golf club in Weatherford TX. After revamping the clubs’ Food and beverage program, Chef Michael
moved to Denver and take the position as Senior Executive Chef at Aramark-Coors Field

Chef Michael looks forward to the opportunity to serve you and your guests’ exceptional food.

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Standards & Guidelines
event planning
FOOD AND BEVERAGE ORDER SPECIFICATIONS
To ensure the proper planning of your event, we request that all food and
beverage specifications be received in writing by our office no less than 45
days prior to the date of your first scheduled service.
CONFIRMATION OF ORDERS
Upon receipt of all written food and beverage specifications, your sales
professional will review them and, in turn, provide you with written
confirmation of the services you have ordered. The confirmation will be in
the form of separate event orders for each individual service. Signed event
orders must be received by our team no less than 30 days prior to the
start of the first scheduled event. New customers booking short-term events
(within 30 days of the event’s start date) must review, sign and return
event orders upon their receipt.
The services agreement (contract) outlines specific agreements between
the customer and the caterer. The signed service agreement, along with
the required deposits, must be received no less than 60 days in advance
of the first scheduled event. A $500 deposit is required at the time the
contract is returned. An additional 75% is due 30 days prior and the
balance is due no less than five days prior to the first event. If the signed
service agreement is not received at least 60 days prior to the first
scheduled event, menu prices are subject to change. The event orders,
when completed, will form part of your contract.
SPECIAL EVENTS
There are a number of “special events” that require attention to complex
details. These include, but are not limited to, events for more than 1,000
people, weddings and VIP functions. These functions typically require
customized menus due to the customer’s desire for a unique event. In
addition to logistical planning, specialty equipment and labor may be
needed to successfully orchestrate such events. Due to these requirements,
special events may be subject to earlier guarantee dates and deposits.
Events requiring extraordinary use of equipment and china may incur rental
charges. Please discuss this with your sales professional. Specifications for
these events are to be received no less than 45 days prior to the event
unless otherwise negotiated between the customer and the caterer.
MENU PROPOSALS
In addition to designing menus for “special events”, our sales professionals
are often asked to design menu proposals to meet additional customer
requirements. Included in the menu planning and pricing evaluations which
accompany these proposals are considerations given to the expected
attendance at these events. Should an event’s attendance fall significantly
below the original number expected, the proposed menu price may be
subject to change.
FLOOR PLANS FOR CATERING FUNCTIONS
Your sales professional will review both the guest seating arrangements
(floor plan) and the “behind the scenes” logistics to ensure ample space
has been considered, making appropriate recommendations for both areas
to create the best possible guest experience. Often, large events require
catering (dishing, serving, clearing) to take place in areas that are not
commonly dedicated to that purpose. In these instances, the customer
and the sales professional will discuss effective solutions (such as pipe
and drape) to mask food service staging areas from the guest’s view. The
costs for additional equipment such as this, which may be provided by the
customer’s decorating company or through the caterer, will be the
responsibility of the customer.
Additionally, as safety is always important, we reserve the right to specify
floor plans and layouts of all set-ups, seating tables, serving stations and
like items to enable safe and efficient service to your event. This includes
reserving necessary space dedicated to both back of house and front of
house areas. This also includes service areas, breakdown areas and front
of house service aisle ways. These details will be reviewed with our facility
and customers prior to developing final floor plans.
payment and credit
ACCEPTABLE FORMS OF PAYMENT
The caterer accepts certified or cashiers checks, money orders, American
Express, MasterCard and Visa as payment for products and services. If
payment is received within less than five (5) business days prior to the
event, certified funds or a credit card will be required. If the customer
prefers to pay by company check, a credit card authorization form is
required to facilitate on-site orders.
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Standards & Guidelines

PAYMENT POLICY
Our policy requires full payment in advance.
ADVANCE DEPOSIT/MASTER ACCOUNTS
For customers who qualify for direct billing and whose orders exceed
$100,000, we require an advance deposit of 75% of the estimated total
charges (10% when the service agreement is signed with the remaining
65% due no less than 30 days) prior to the start date of the first event.
Caterer reserves the right to request an additional deposit or payment in
full prior to the first scheduled event based upon credit history. To establish
a master account for direct billing, please contact your sales professional.
All credit applications must be returned for review no less than 90 days pri-
or to the date of the first scheduled event. Upon credit approval, payment
of the remaining balance plus any additional services ordered on site will
be due upon presentation of final invoice. A finance fee of 1.5% per month
(or, if lower, the maximum legal rate) will be assessed on all payments not
made within 30 days.
CANCELLATION POLICY
Cancellation of any convention or individual event must be sent in writing
to your sales professional. Any cancellation received less than 60 days of
the first scheduled event will result in a fee equal to 25% of the estimated
food and beverage charges. Any cancellation received less than 30 days
in advance of the first scheduled event will result in a fee of 50% of the
estimated food and beverage charges. Any cancellation received after the
final guarantee has been provided will result in a fee equal to 100% of
the charges on the affected event order(s).
MINIMUM REQUIREMENT FOR MEAL FUNCTIONS
There is a minimum guarantee of 50 people for all meal functions. If the
guarantee is less than 50 people, a $500.00 fee may apply.
exhibitor food and beverage

policy
catering guidelines The caterer is the exclusive provider of all food and beverages at Coors
Field. As such, any requests to bring in outside food and beverages will be
GUARANTEES at the caterer’s discretion and will be considered on a case by case basis.
To ensure the success of your event(s) it is necessary we receive your Please inquire with your sales professional. This includes requests for
“final guarantee” (confirmed attendance) for each meal function by the exhibitor amenities such as logo-bottled water, hard candies and sample
following schedule: products.
• Events up to 500 people require the final guarantee three (3) business
days prior to the first event.
• Events between 501 – 2,500 people require the final guarantee five (5)
business days prior to the first event.
• Events over 2,501 people require the final guarantee seven (7) business
days prior to the first event.
Please note the above schedule excludes weekends and holidays.
Once the final guarantee is due, the count may not be decreased. For
every event, the caterer shall be prepared to serve 5% over the final
guarantee, up to 50 meals. The customer will be billed based on the final
guarantee or the actual number of meals served whichever is greater. We
will make every attempt to accommodate increases in your count after the
final guarantee is due, however; any increase exceeding 10% of the final
guarantee will be subject to a 10% surcharge. If the count increases within
the final guarantee timeline, the 5% overage will no longer apply.

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Breakfast
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Breakfast
Continental
Rise and Shine 18.00 Morning Glory 22.00
Fresh Brewed Coffee, Tea and Decaf, Fruit Juice, Fresh Brewed Coffee, Tea and Decaf, Fruit Juice,
Assorted Breakfast Pastries, Seasonal Fruit Assorted Breakfast Pastries, Seasonal Fruit, Yogurt,
Granola, Bananas, Bagels

Healthy Start 20.00

Fresh Brewed Coffee, Tea and Decaf, Fruit Juice, Assorted
Breakfast Pastries, Seasonal Fruit, Yogurt, Granola and Bananas

Hot Buffet
Buffets serve a minimum of 30 guests. Prices listed are per person.
All selections include freshly brewed regular and decaffeinated coffee, assorted fruit juice,
assorted breakfast pastries and seasonal fruit.

Bacon and Eggs* 24.00 Breakfast Burritos And Green Chili 20.00
Scrambled Eggs, Apple Smoked Bacon, Sausage, Shredded Lettuce, Shredded Cheese, Pico de gallo, Guacamole,
Hash Browns Sour Cream, Salsa
Choice of (2):
Chorizo, Potato, Egg, Cheese
Bacon, Potato, Egg, Cheese
Potato, Egg, Cheese

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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Breakfast
A la Carte
A perfect accompaniment to your continental breakfast buffet.

Scrambled Eggs* 10.00 Grab & Go Breakfast Sandwich 7.00

Apple Smoked Bacon, Breakfast Potatoes, Grilled Tomato Hot Fresh Croissant, Ham, Scrambled Egg*,
Cheddar Cheese
Cinnamon Brioche French Toast Sticks 9.00
Maple Syrup, Sausage, Grilled Pineapple, Fresh Berries Oatmeal Station 10.75
Irish Steel Cut Oatmeal, Sugar, Dried Fruits and Nuts,
Frittata 9.50 Honey, Fresh Berries
Spinach and Goat Cheese, Assorted Vegetables, Sausage and
Caramelized Onions, Potato and Bacon Yogurt Station 18.00
Fresh Yogurt, Assorted Dried Fruit and Nuts, Fresh Berries, Granola
Grab & Go Breakfast Burrito 7.00
Scrambled Egg*, Cheese, Chorizo, Potato, Peppers, Onion, Salsa

Action Stations
A perfect accompaniment to your breakfast buffet. All stations require a chef or attendant. $150 per attendant.

Omelet* Station 10.75 Huevos Rancheros 12.50

Made-To-Order Made-To-Order

Belgian Waffle Station 7.75

Made-To-Order

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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Lunch
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Lunch
Buffets
Buffets serve a minimum of 30 guests. Prices listed are per person.

Deli Buffet 24.00 BBQ at the Ballpark 27.00

Selection of Deli Meats and Cheeses, Lettuce, Red Onion, Smoked Beef Brisket, Pulled Pork, Soft Rolls, Home-style
Tomato, Pickles, Condiments, Bread, Kettle Chips, Pasta Salad, Baked Beans, Creamy Coleslaw, Brownies
Field Green Salad, Assorted Cookies, Brownies

Taco Bar 24.00

Soup and Salad Buffet 18.50
Cut Romaine, Baby Spinach, Spring Mix, Baby Arugula,
Crisp Applewood Bacon Bits, Hard Boiled Egg, Red Onion,
Cheddar Cheese, Matchstick Carrot, Cucumber, Baby Heirloom
Tomato, Mixed Olives, Artichoke Hearts, Butter Baby Croutons,
Choice of two Dressings, Ranch, Bleu Cheese, Balsamic Vinaigrette,
1000 Island, Vinegar & Oil, Italian
Choose (1) of the following:
Tomato
Chicken Noodle
Broccoli & Cheddar
Shredded Beef and Chicken, Taco Shells, Pico de Gallo,
Sour Cream, Guacamole, Shredded Cheese, Shredded Lettuce,
Salsa, Spanish Rice and Beans, Tres Leches Cake
Sandwich Wraps Buffet 24.00
Your choice of three (3) of the following:
Chicken Caesar, Smoked Turkey and Bacon, Portobello Mushroom,
Chicken Salad, Steak and Blue Cheese, Ham and Swiss,
Southwest Quinoa & Field Green Salad, Kettle Chips, Blondies

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Lunch
Boxed
All selections include chips, fresh fruit, house-made cookie

Roast Beef* and Cheddar 22.00 Ham and Swiss 22.00

Roast Beef and Cheddar, Red Onion Marmalade, Ham, Swiss Cheese, Leaf Lettuce, Tomato, Red Onion
Roma Tomatoes, Arugula

Portabella Mushroom Wrap 22.00

Roast Turkey 22.00 Marinated Portabellas, assorted Grilled Vegetables,
Roast Turkey, Leaf Lettuce, Vine Ripe Tomato, Boursin Cheese, Whole Wheat Wrap
Bermuda Onion, Sun-Dried Cranberry Mayonnaise

Quinoa With Field Green Salad 22.00

Chicken Caesar Salad 22.00 Mixed Field Greens, Quinoa, Zucchini, Cucumber,
Crisp Romaine, Shaved Parmesan, Housemade Croutons, Cherry Tomatoes, Dijon Vinaigrette
Grilled Chicken Breast, Classic Caesar Dressing

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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Meeting Breaks
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Meeting Breaks
A La Carte
Minimum of 20 guests. Prices listed are per person unless otherwise noted.

Assorted Fresh Baked Muffins and Breakfast Pastries 6.00 Each Stuffed Croissants 7.00

Assorted Fruit Yogurt 2.75 Each Popcorn, Roasted Peanuts and Cracker Jack® 6.00

Build Your Own Yogurt and Berry Parfaits 4.50 Flavored Popcorn – Traditional, Garlic Ranch, 4.00
Cheddar
Assorted Whole Fresh Fruit 2.50 Each
Homemade Potato Chips with French Onion Dip 4.00
Assorted Granola Bars 3.00 Each
Tortilla Chips with Salsa 4.00
Fancy Mixed Nuts, Mini Pretzels, Gardettos 7.00
and Goldfish Bavarian Pretzel Sticks with Beer Mustard 7.00
and Pimento Cheese Sauce
Summer Medley of Sliced Fresh Fruit, 7.00
Domestic Cheeses, Crudités Assorted Cookies 34.00 Dozen

Pita Chips with Spinach Dip & Hummus 5.50 Chocolate Brownies 36.00 Dozen

Sliced Fresh Fruit Tray 5.00 Blondies 36.00 Dozen

Chocolate Dipped Strawberries 30.00 Dozen

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Meeting Breaks
Packages
Minimum of 30 guests. Prices listed are per person.
Energy Bar 12.50 South of the Border 10.50
Energy Bars, Whole Fresh Fruit, Individual Yogurts with Granola, Tortilla Chips with Salsa, Pico De Gallo, Guacamole and Bean Dip,
Assorted Granola Bars, Water and Tea Non-Alcoholic Lime and Pomegranate Margaritas, Assorted Soft
Drinks and Water

Gourmet Cheese Board 14.00

Gourmet Cheese Board with Assorted Italian Meats, Seasonal Chocolate Overload 15.50
Fruit, Nuts, Honey and Lavosh, Assorted Soft Drinks and Water Chocolate Chip Cookies, Fudge Brownies, Chocolate Covered
Pretzels and Strawberries, Assorted Miniature Chocolate Bars,
Chocolate Milk, Water, Fresh Brewed Coffee, Tea and Decaf

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Dinner
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Dinner
Mountain Harvest Buffet
Buffets serve a minimum of 50 guests. Prices listed are per person.
All selections include rolls and butter and an assorted dessert buffet.

one entrée 40.00 Big River Salmon

two entrée 50.00 Lemon Dill Cream Sauce
three entrée 60.00 Sesame Crusted Tuna*
Mushroom Strudel
salad Vegetarian Risotto
Your choice of one (1) of the following: Farm-to-Fork Ingredients
Fresh Garden Salad with Balsamic Vinaigrette and Stuffed Shells
Ranch Dressings
Strawberry Spinach Salad accompaniments
Traditional Caesar Your choice of two (2) of the following:
Yukon Gold Mashed Potatoes
entrées Oven Roasted Rosemary Baby Red Potatoes
Pretzel Dusted Chicken Breast Steamed Seasonal Vegetable
Whole Grain Mustard Cream Sauce Roasted Asparagus
Chicken Pasta Green Beans, Roasted Cherry Tomatoes
Asparagus, Wild Mushrooms, Sundried Tomatoes, Parmesan Cream Wild Rice Pilaf
Sauce Classic Risotto
Chicken Roulades Roasted Root Vegetables
Your choice of Florentine, Cordon Bleu, or Mediterranean Roasted Butternut Squash
Pork Saltimbocca Scalloped Potatoes
Petit Filet*
Horseradish Crust, Blue Cheese
Braised Boneless Short Ribs

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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Dinner
Italian Buffet
Buffets serve a minimum of 50 guests. Prices listed are per person.
All selections include garlic bread.

one entrée 40.00 dessert

two entrée 50.00 Your choice of one (1) of the following:
three entrée 60.00 Tiramisu
Cannoli
salad
Your choice of two (2) of the following:
Caesar Salad
Caprese Salad
Panzanella Salad
Minestrone Soup
Italian Wedding Soup

entrées
Pasta with Sausage and Peppers
Spaghetti and Meatballs
Delmonico Steak
Chicken Picatta
Chicken Parmesan
Eggplant Parmesan
Lasagna: Meat or Vegetarian
Stuffed Shells
Pasta Primavera

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Dinner
Southwestern Buffet
Buffets serve a minimum of 50 guests. Prices listed are per person.
All selections include tortilla chips

one entrée 26.00

two entrée 32.00

salad / accompaniments
Your choice of two (2) of the following:
Southwestern Romaine Salad
Black Bean & Chipotle Corn Salad
Posole

entrées
All entrees includes Black Beans and Rice, Salsa,
Shredded Cheddar Cheese, Sour Cream, Guacamole
Tacos - Hard and Soft Shells, Beef and Chicken
Fajitas - Soft Flour Tortillas, Beef and Chicken
Jalapeno Cream Cheese Chicken Enchiladas
Chorizo Stuffed Pork

dessert
Your choice of one (1) of the following:
Churros
Sopapillas
Tres Leches

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Dinner
Classic Ballpark Buffet
Buffets serve a minimum of 50 guests. Prices listed are per person.
All selections include appropriate condiments, buns, and kettle chips

two entrée 35.00 Slider Burgers*

three entrée 40.00 Rotisserie Chicken Pieces
Barbeque Pulled Pork (additional 4 per guest)
salad / accompaniments Barbeque Beef Brisket (additional 4 per guest)
Your choice of three (3) of the following: Barbeque Ribs (additional 4 per guest)
Fresh Garden Salad with Italian and Ranch Dressings Barbeque Chicken Pieces (additional 4 per guest)
Classic Mustard Potato Salad
Pasta Salad dessert
Macaroni and Cheese Your choice of one (1) of the following:
Creamy Coleslaw Assorted Cookies
Home-Style Baked Beans Brownies and Blondies
Sauteed Green Beans
Cornbread Muffins
Watermelon Slices

entrées
All Beef Hebrew National Hot Dogs
Sauerkraut
Bratwurst
Sautéed Onions
Italian Sausages
Grilled Peppers and Onions

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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Dinner
P lated First Course
Minimum of 50 guests. Choose (1) of the following:

Seasonal Field Greens 7.50 Caprese Salad 8.50

Seasonal Field Greens, Prosciutto di Parma, Roasted Peppers, Fresh Sliced Tomatoes, Buffalo Mozzarella, Balsamic Vinaigrette
Olives, Sherry Vinaigrette

Traditional House Salad 4.75

Pre-Tossed Cobb Salad 8.50 Choice of (2) dressings: Ranch, Bleu Cheese, Balsamic Vinaigrette,
Freshest Seasonal and Local Ingredients 1000 Island, Vinegar & Oil, Italian

Spinach Salad 7.50 Traditional Caesar Salad 4.75

Spinach, Mandarin Oranges, Strawberries, Sliced Almonds,
Shallot Vinaigrette

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Dinner
P lated Entrees
All entrées come with assorted rolls with butter. First courses and desserts are priced separately. Minimum of 50 guests. (1) choice per

Grilled Angus Tenderloin* 32.00 Seared Wasabi Shoyu Tuna* 28.00

Potatoes Gratin, Haricot Verts, Roasted Mushrooms, Jasmine Rice and Warm Asian Slaw
Pearl Onions, Cabernet Reduction
Chicken Florentine Roulade 28.00
Braised Short Ribs 28.50 Spinach, Caramelized Onion, Feta, Parmesan, Cream Cheese,
Mashed Potatoes with Brussels Sprouts, Apple Bacon Roasted Red Pepper, Wild Rice Pilaf

Braised Beef Brisket 28.00 Oven Roasted Rosemary Chicken 26.00

Savory Roasted Garlic and Four Cheese Polenta Cake and Yukon Mashed Potatoes, Haricots Verts with Shiitake
Braised Cabbage & Onions Mushrooms, Natural Sage Jus

Mini Buffalo Meatloaves 30.00 Roasted Pork Loin 27.00

Potatoes Gratin, Roasted Asparagus, Caraway Ketchup Gravy Spaetzle, Red Cabbage, Apples with Grain Mustard Jus

Seared Colorado Striped Bass 30.00 Lamb Rack 32.00

Creamy Horseradish Whipped Potatoes, Grilled Asparagus, Potatoes Gratin and Smoked Baby Beets, with Rosemary Dijon
Flashed Grape Tomatoes Demi-Glace

Roasted Pacific Cod 26.00 Vegetarian Risotto 24.00

Lemon, Capers, Grilled Asparagus, Roasted Vegetable Pilaf Farm-To-Fork Ingredients

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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Dinner
P lated Dessert
Minimum of 50 guests. Choose (1) of the following:

Crème Brûlée Cheesecake 13.50 Flourless Chocolate Hazelnut Torte 15.50

Mango Coulis, Fresh Berries Chocolate Torte, Frangelico Cream, Toasted HazelnutsFilling,
Chocolate Buttercream, Raspberry garnish

Blueberry White Chocolate Cheesecake 13.50

Graham Cracker Crust, White Chocolate Shavings, Blueberries Triple Layer Carrot Cake 15.00
Cream Cheese Frosting

Chocolate Lovin’ Spoonful Cake 15.50

Chocolate Pudding, Chocolate Shavings Salted Caramel Cake 13.50
Layered Brown Sugar Cake, Caramel Frosting, Fleur del Sel

Snickers Pie 12.50

Oreo Pie Crust, Mascarpone & Cream Cheese, Caramel Apple Granny Pie 13.50
Chopped Snickers Bars Shortbread Crust, Granny Smith Apples, Caramel & Toffee Custard

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Receptions
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Receptions
Cold Hors D’oeuvres
Minimum of 50 pieces applies to each hors d’oeuvres. Prices listed are per piece.
All passed items require a butler.

Bruschetta Duet 4.00 Southwest Chicken Tostada 4.50

Roma Tomatoes and Basil, Tapenade and Crème Fraîche

Smoked Trout Crostini 4.50

Jumbo Shrimp Cocktail 6.50
Remoulade, Cocktail Sauce, Lemon Wedges

Lobster Quiche Diamond 4.50

Thai Crab Salad In Phyllo Cup 3.50

Caprese Tower 3.00

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Receptions
Hot Hors D’oeuvres
Minimum of 50 pieces applies to each hors d’oeuvres. Prices listed are per piece.
All passed items require a butler.
Assorted Pot Stickers 4.50 Raspberry Brie in Phyllo 4.00
Ginger Hoisin and Sweet Chili Sauce
Miniature Beef Wellingtons 4.50
Braised Beef Empanada 4.50
Chipotle Dip Miniature Reuben 5.00
Corned Beef, Sauerkraut, Thousand Island Dressing, Swiss Cheese
All Natural Chicken Satay 4.00
Peanut Dipping Sauce Crispy Spring Rolls 2.50

Spanakopita 3.00 BBQ Pork on Cheddar Biscuit 3.50

Marinara Dip Risotto and Sliders* 7.00

Fontina Cheese Rice Balls 3.50 Caramelized Onions, Gherkin, House Made Slider Sauce

Vegetable Samosa 3.00 Loaded Potato Skins 3.50

Potatoes, Peas, Curry Triangle
Jalapeno Poppers 3.50
Chile Relleno 4.00
Jalepeno Guacamole Chicken Tenders 5.00

Mushroom Duxelle Puff 3.50 Bavarian Pretzel Sticks with

Beer Mustard and Pimento Cheese Sauce 7.00
Chicken Empanada 4.50
Mini Corn Dogs 4.00
Coconut Shrimp 5.00 3 Per Person
Mango Sauce page 26
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Receptions
Displays
Minimum of 50 guests. Prices listed are per serving.

Baked Brie 7.00 Summer Medley 7.00

Candied Walnuts and Peach Compote, Fresh Sliced Fruit, Domestic Cheeses, Crudités
Gourmet Flatbreads, Crackers

Honey Smoked Pacific Salmon 18.00

Intermezzo Antipasto Platter 12.00 Dill Cream Cheese, Capers, Hard Boiled Eggs, Red Onion,
Italian Meats and Cheeses, Roasted Peppers, Lemon Wedges, Bagel Crisps
Assorted Crackers, Breads

Southwestern Dip Bar 7.00

Domestic Cheese Board 10.00 Cumin Bean Dip, Guacamole, Fresca Salsa,
Seasonal Fruit, Assorted Crackers Tortilla Chips, Pita Chips

Farmer’s Market Crudités 6.00 Fruit Skewers 8.00

Ranch Dip Assorted Fruit Skewers

Spinach Artichoke Dip 8.00

Olive Oil & Sea Salt Crostini, Pita Chips, Assorted Crackers

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Receptions
Carving Stations
Minimum of 25 guests. Prices listed are per serving.
All carving stations require a chef attendant. $150 per attendant.

Roasted Turkey Breast 15.00 Rosemary Dijon Demi Glace Rack of Lamb 15.00
Cranberry Mayo, Pineapple Mustard, Artisan Rolls

Honey Glazed Ham 15.00

Roasted Natural Strip Loin* 16.00 Pimento Cheese, Honey Mustard, Petite Biscuits
Mushroom Ragout, Artisan Rolls

Whole Pig 500.00

serves 50 guests
Baron of Beef* Top Round 10.00
Creamy Horseradish Au Jus, Artisan Rolls
Minimum of 100 servings

Prime Rib 15.00

Au Jus, Horseradish Ranch Cream, Artisan Rolls

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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CATERING

Receptions
Stations
Minimum of 50 guests. Prices listed are per person. .

Dim Sum Station 14.00 Meatball Slider Station 12.00

Choice of three (3) Hand-Made Meatballs with assorted sauces and buns
Beef and Chicken Satay Marinara
Pork Pot Stickers Stroganoff
Crab Wontons Asian Pork w/ Sweet Thai Sauce
Vegetable Spring Roll
Egg Roll Slider Station 18.00
Steamed Barbeque Pork Bun Upscale hand-made mini hamburgers, appropriate condiments,
Shrimp Shumai buns
Choice of three (3)
Santa Cruz Salad Station 12.00 Crab Cake
Gourmet Salad Bar, Assorted Dressings Beef*
Add on Proteins $5 Fried Chicken
Philly Cheese Steak
Macaroni And Cheese Station 14.00 Caprese
Assorted Noodles, Cheeses, and Toppings

Street Taco Station 18.00

Carne Asada*, Achiote Chicken, Pork Carnitas, Shredded Cabbage,
Cotija Cheese, Soft Corn Tortillas

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
 Coors
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CATERING

Receptions
Stations
Minimum of 50 guests. Prices listed are per person.

Extreme Dog Station 16.00 Extra Inning Nacho Station 15.00

All selections include All Beef Hebrew National Hot Dogs, Braised Short Rib, Corn Tortilla Chips, Refried Beans, Pico de Gallo,
Sauerkraut, Condiments, Buns Jalapenos, Salsa, Guacamole, Sour Cream, Queso de Mexico
CHOICE OF (2):
Bacon Blue
Crumbled Bacon, Diced Onion, Blue Cheese Crumbles and Dressing Loaded Tater Tots or French Fries Station 13.00
Denver Dog Red and Green Chili, Queso Cheese Sauce, Shredded Cheddar
Green Chili, Jalapenos, Shredded Cheddar Cheese, Sour Cream Cheese, Crumbled Feta Cheese, Pico de Gallo, Crumbled Bacon,
New York Dog Chives, Jalapenos, Sour Cream
Sauerkraut, Grilled Peppers and Onions, Gulden’s Mustard
Chicago Dog
Sport Peppers, Dill Pickle Spears, Diced Tomatoes and Cucumbers,
Gulden’s Mustard, Celery Salt
Diablo Dog
Beef Chili, Diced Onions, Jalapenos, Shredded Monterey Jack Cheese

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CATERING

Receptions
Dessert Stations
Minimum of 30 guests. Prices listed are per person.
All action stations require a chef attendant. $150 per attendant.

Sundae Bar Action Station 10.00 Flambé Action Station 9.00

Vanilla and Chocolate Ice Cream, Chocolate and Caramel Sauces,
M&M’s, Pineapple, Crushed Oreos, Chopped Peanuts, Jimmies and
Maraschino Cherries
Campfire S’mores Action Station 7.00
Roast Your Own Marshmallow Over an Open Flame and
Personalize With Assorted Chocolate Bars And Crisp
Graham Crackers
Choice of two (2) classics made to order by our experienced chefs.
Served with Vanilla Bean Ice Cream and Fresh Whipped Cream
Cherries Jubilee
Bananas Foster
Apple Brandy
Assorted Cakes, Pies and Desserts 8.00
Apple Pie, Triple Chocolate Cake, Cheesecakes and Carrot Cake

Fondue Station 10.00 Assorted Petit Fours 6.00

Assorted Treats to Dip in (1) of the following:
Classic Milk Chocolate Chocolate Dipped Strawberries 30.00 Dozen
Dark & White Chocolate Swirl
Peanut Butter & Milk Chocolate Funnel Cake Fries Station 9.00
Fried Funnel Cake Pieces, Powdered Sugar, Strawberry Sauce
Summer Float Action Station 10.00 and Chocolate Sauce
Vanilla Ice Cream with Orange, Root beer, Coke, & Pineapple
Sodas

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 Coors
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CATERING

Beverages
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CATERING

Beverages
Non-Alcoholic
Assorted Soft Drinks 3.50 Each Celestial Seasonings Hot Tea 30.00 Per Gallon

Bottled Water 4.00 Each Hot Chocolate 30.00 per Gallon

Assorted Fruit Juices 4.00 Each Lemonade 30.00 per Gallon

Fresh Brewed Coffee and Decaffeinated Coffee Fresh Brewed Iced Tea 30.00 per Gallon
30.00 per Gallon

Spirits Beer
Call 8.50
Smirnoff Vodka, Tanqueray Gin, Bacardi Rum, Dewar’s Scotch, Domestic Bottle 7.00
Jack Daniel’s Bourbon and Herradura Blanco Tequila Coors Original, Coors Light

Premium 9.00 Premium Bottle 7.50

Titos Vodka, Bombay Sapphire Gin, Captain Morgan Rum, Fat Tire, Blue Moon Belgian White
Dewar’s Scotch, Crown Royal, Herradura Blanco Tequila,

Ultra-Premium 9.50
Ketel One Vodka, Bombay Sapphire Gin, Captain Morgan Rum,
Dewar’s Scotch, Crown Royal, Patron Silver Tequila

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CATERING

Beverages
Wine Selections by the Glass
Cabernet Sauvignon 7.00
Beringer, California - Full of jammy fruit flavors that make this wine
enticing from the first sip. The sweet vanilla and richness of the
oak flavors blend seamlessly into the wine, offering just a hint of
spice

Merlot 7.00
Beringer, California - Riple plum and currant flavors are
immediately evident. A note of oak rounds out the blend
and gives the wine a nice body and mouth feel

Chardonnay 7.00
Beringer, California - Enticing blend of ripe stone fruit and vivid cit-
rus flavors. The bright citrus perfectly offsets the honeyed apricot,
culminating in a smooth, delicious wine with a lasting finish

Pinot Grigio 7.00

Beringer, California - Refreshing bite of juicy white peach and
citrus, finishing with a nice minerality

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CATERING

Beverages
Wine Selections by the Glass
Sparkling Wine Chardonnay

Korbel Brut Kendall Jackson

California 45 per Bottle - A brut-style sparkling wine that offers
crisp citrus, white peach and almond brioche flavors
Moet Chandon
California 115 per bottle - Crisp and lively, with aromas of green
apple, cinnamon and vanilla that lead to appealing flavors of
tropical fruit and spicy anise
Rose
Matua
Malborough, New Zealand 35 per bottle - Refreshingly fruity,
like a sip of summer! This is just out second vintage of
Pinot Noir Rose and it’s packed with delicious ripe summer fruits.
We’re talking fresh strawberries, mandarin, and a hint of cranberry
flowing through to a crisp, dry finish.
California 45 per bottle - Tropical flavors such as pineapple,
mango, and papaya with citrus notes that intertwine with
aromas of vanilla, honey, and a hint of toasted oak and butter
John Elway’s Reserve
Napa Valley, California 80 per bottle - Smooth, well- balanced red
aged in French Oak with notes of tropical fruits, vanilla, and an
oaky finish
Sauvignon Blanc
Kim Crawford
Marlborough, NZ 55 per bottle - Flavors of pineapple and stone
fruit with a hint of herbaceousness. The finish is fresh and zesty.
Matua Sauvignon Blanc
Malborough, New Zealand 35 per bottle - Lemongrass, key lime,
green apple flavors are brightly polished on a light frame, with
refreshing acidity that pops on the finish. Where verbena and
fresh ginger linger

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CATERING

Beverages
Wine Selections by the Glass
Pinot Grigio Cabernet Sauvignon

Cavaliere d’Oro Sterling Vitners Cabernet Sauvignon

Italy 35 per bottle - Vibrant, refreshing on the palate, with notes
of green apple and lemon accented by a clean finish. Semi sweet
with lively flavors of white peach and tangerine joined by a juicy
sweetness of ripe melons.
White Cabernet Sauvignon
Central Coast, California 45 per bottle - Cocoa-berry aromas open
the nose, complemented by the toasty oak spices, plum, cherries
with a touch of smoke and violets. Flaunting California’s famously
friendly nature, the palate unfolds with succulent blackberry and
Bing cherry flavors, accented by varietal notes of black pepper and
espresso

Colterris Colterris
Palisade, Colorado 65 per bottle - Balanced with delicate floral Palisade, Colorado 65 per bottle - A bold rich wine with classic
notes and reminiscent of refreshing red summer fruits. Cabernet flavors of dark fruit, cassis, and smooth silky tannins

Cabernet Franc John Elway’s Reserve

Napa Valley, California 90 per bottle - Sophisticated, rich,
Colterris Cabernet Franc full-bodied red aged in select French oak barrels.
Palisade, Colorado 65 per bottle - An elegant, traditionally styled
wine, rich with hints of violet and plum.

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CATERING

Beverages
Wine Selections by the Glass
Pinot Noir

Matua
Marlborough, New Zealand 35 per bottle - Aroma of sweet cherry
and strawberry fruity flavors. Bright and energetic to taste, it is
brimming with layers of red fruits and bramble, seasoned with a
dash of spice and lightly toasty notes

Red Blend

Uncaged, Z. Alexander Brown

California 55 per bottle - Aromas of blueberry, caramel and toast-
ed oak preview a bold, mouth-filling palate with layers of ripe
dark fruit, black cherry and milk chocolate.

19 Crimes
Australia 45 per bottle - Defiant by nature, bold in character.
Always uncompromising. Witness bright hues of dark berry fruits:
heed the strong vanilla aroma that rises in defiance from the glass.
Chocolate and cedar are accomplices in a finish that is so smooth
and so fresh, it should be a crime.

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CATERING

Beverages
Beverage Packages
HOUSE OPEN BAR
(House Wine / Domestic Beer)
One Hour $15.00 (per guest)
Two Hours $22.50 (per guest)
Three Hours $30.00 (per guest)
Four Hours $37.50 (per guest)

CALL OPEN BAR

(House wine / Domestic Beer / Premium Beer / Call Liquor)
One Hour $16.00 (per guest)
Two Hours $24.00 (per guest)
Three Hours $32.00 (per guest)
Four Hours $40.00 (per guest)

PREMIUM OPEN BAR

(House wine / Domestic Beer / Premium Beer / Premium Liquor
One Hour $17.00 (per guest)
Two Hours $25.50 (per guest)
Three Hours $34.00 (per guest)
Four Hours $42.50 (per guest)