Catering Boulder Colorado

Available for parties of 20-200.

Please contact Executive Chef Dave Vagott at

Orders must be confirmed one week in advance
Please contact us regarding special dietary requests
Availability and Prices subject to change without notice

Smoked Salmon 68
with capers, red onion, egg, lemon and water crackers

Crudites 42
with fresh seasonal vegetables with roasted red pepper dipping sauce

Island Hummus 46
mango and ginger-flavored with grilled flatbread and plantain chips

Imported Cheese Plate market
hand-selected imported cheese with crostini and specialty crackers

Crab and Artichoke Dip 68
dip with house made crostini

Seasonal Fresh Fruit Plate 48

Grilled Ginger and Soy Salmon Side 17 per pound
with sesame rice crackers and wasabi

Antipasto Platter 68
with sliced imported meats and cheeses, assorted olives, roasted red peppers,
marinated artichoke hearts, and cherry peppers

White Bean, Tomato and Fennel Ragout 48
with balsamic reduction and crostini 

Grilled Marinated Vegetable Platter 48

passed appetizers ::
(prices reflect 25 pieces)  

Miniature Crab Cakes 64
with Dijon hollandaise  

Chicken Sate 52
with thai peanut dipping sauce

Smoked Salmon Canape 58
with dill cream cheese and flying fish roe

Stuffed Mushroom Caps 62
choose from crab, andouille, or brie

Seared Ahi Tuna 68
on toasted sesame rice crackers with asian slaw and wasabi mayonnaise

Bruschetta 65
with grilled flank steak, caramelized onions and crumbled 
Point Reyes blue cheese

Vegetarian Bruschetta 45
with tomato, roasted garlic and fresh basil

RedFish Deviled eggs 45
with creole mustard and flying fish roe

Brie and Mushroom Tartlet 52 

Melon and Proscuitto 46

Chorizo and Pepper Kabob 58
with mango BBQ 

Raw Bar market + 25/hr attendant
featuring Clams, Oysters, Crab Claws

entrees ::
(includes salad, starch, and choice of vegetable)  

Grilled Atlantic Salmon 22
with bay scallop and lemon buerre blanc

Jerk Pork Loin 20
with pineapple-mango preserves 

Tenderloin of Beef 28
with forest mushrooms and sauce bordelaise

Sweet Potato Rissotto 17
with tomato fennel broth 

Blackened Catfish 19
with Creole Sauce 

Crab Stuffed Shrimp 24
with Dijon hollandaise 

Rose-mary and Lavender-Rubbed Rack of Lamb 25
with mint jus 

Herb-Rubbed Chicken Breast 18
with white beans, tomato, and artichoke hearts

Seafood Crepes 22
with chanterelle lobster cream sauce 

Prime Rib of Beef 24
with rosemary and peppercorn rubbed with natural jus

Alaskan Halibut 23
with lemon butter sauce and mushroom ragout

Curried Vegetable and Tofu Egg Rolls 17
with Thai Chimichurri 

Roasted Turkey 19
with cranberry compote and turkey gravy

Beef Wellington 30
pasty wrapped with duxelles, pate, and sauce bordelaise

starches ::

Truffle-whipped potatoes
Wild rice pilaf
Risotto
Lavender-roasted new potatoes
Saffron Rice
Basmati Rice
Cous Cous
Dirty Rice

vegetables ::

Seasonal Vegetable Medley
Green Beans with toasted sesame seeds
Ginger-Glazed Carrots
Steamed Asparagus
Asian Stir Fry
Baby Bok Choy
Roasted Root Vegetables
Roasted Butternut Squash