Private Parties

$75 Per Person

Appetizers: (Choose 5)

Chili & Cumin Dusted Calamari
over field greens with avocado, red onions, tomatoes, and a miso-ginger vinaigrette
Lobster, Brie & Mango Wontons
over a spicy passion fruit ginger broth
Telluride’s Crab Cakes
with a saffron-tartar sauce and green chili-lime aioli
Sundance Salad
arugula with a citrus vinaigrette, orange segments, grilled pears, roasted pineapple and spicy pecans topped with crumbled herb goat cheese
Bedford Street Sampler
Lobster & brie wontons, braised free range chicken dumplings, and an American Wagyu Kobe meatball
Telluride Salad
baby field greens, jicama, shaved manchego cheese, toasted pepitas, red grapes with a red grape vinaigrette
Caesar Salad
hearts of romaine with a creamy Caesar dressing, shaved Pecorino Romano & a herb crostini
Lobster Avocado Salad
with micro arugula & green chili-lime vinaigrette
Braised Lamb Spring Rolls
with wild mushrooms, smoked mozzarella & chestnut-mint sauce
Lobster Bisque
with crispy basil and crème fraiche
Prosciutto Wrapped Sea Scallops
with Toscana white polenta, sherry reduction, truffle oil
Goat Cheese-Exotic Mushroom Croquettes
with onion marmalade
Smoked Salmon-Crabmeat Bundles
with crème fraiche and green chili aioli
Pekin Duck Confit Cannelloni
with brie cheese, and mango chutney
Chilean Sea Bass Turnover
with sweet ginger jam, wasabi tobikko, and wasabi emulsion
Apricot-Brioche Stuffed Organic Quail
pomegranate barbecue
Escargot in Cabernet Reduction
puff pastry crouton, shallots, micro arugula
Colossal Jumbo Crabmeat
with orange, grapefruit brule, microgreens, and Meyer lemon aioli

EntrEes: (CHOOSE 4)

HOT IRON SEARED BLACKENED STEAK OF AHI TUNA “RARE”
with garlicky-wasabi whipped potatoes, asparagus tempura, soy-yuzu shitake reduction
FENNEL DUSTED CHILEAN SEA BASS
roasted tri-color potatoes, artichokes, fava beans, meyer lemon, buerre blanc
FOUR CORNERS SPICED FILET OF GROUPER
over olive oil whipped potatoes, wilted spinach, balsamic syrup, and tomato marmalade
PAN SEARED DAY BOAT SCALLOPS
fricassee of fingerling potatoes, asparagus, grape tomatoes, leeks, oyster mushrooms in a lobster essence cognac sauce
PAN ROASTED FILET OF STRIPED BASS
butternut squash soufflé, asparagus, passion fruit sauce
PROSCIUTTO WRAPPED AMISH CHICKEN BREAST
applewood smoked mozzarella stuffed, potato cannelloni, asparagus, shallot-cranberry sauce
TELLURIDE-SAFFRON RISOTTO
lobster, jumbo shrimp, organic corn, chorizo, grape tomatoes, basil chiffonade, butternut squash broth
COLORADO MOUNTAIN LAMB SHANK
piquilio whipped potatoes, asparagus, Merlot au jus, mint gremolata
PEPPERCORN-FINE HERB DUSTED NY DRY AGED SIRLOIN
Artisanal asiago- potato chimichanga, foie gras butter, black trumpet mushroom, peppercorn cognac sauce
ROASTED HONEY GLAZED NATURAL DUCK BREAST
hazelnut-sweet potato soufflé, caramelized apples, heirloom carrots, Madeira au jus
GRILLED NATURAL BEEF TENDERLOIN
gorgonzola potato au gratin, asparagus wrapped in prosciutto, balsamic caramel
SEARED WAGYU KOBE HANGAR STEAK
scallion-wasabi potato croquette, tempura asparagus, oyster-soy yuzu emulsion
SEARED LAMB LOIN CHOP
with black beluga lentil fritters, winter vegetables, and chestnut mint sauce
FIVE PEPPER MARINATED RIBEYE
stilton cheese-potato soufflé, broccoli timbale, shallot-cabernet reduction
LOBSTER & MARYLAND BLUE CRAB RAVIOLI
with a sweet leek cream sauce and a lobster “Bolognese” sauce
EXOTIC MUSHROOM RAVIOLI
with jumbo shrimp, scallops, wild boar prosciutto, cippolinni onions, tomato concasse, truffle cream sauce
BERKSHIRE NATURAL PORK LOIN CHOP
potato cauliflower au gratin, poached pear, port wine au jus
SOFRITO MARINATED NATURAL CHICKEN POUSSIN
fricassee of chorizo, exotic mushrooms, asparagus, thyme au jus over Yukon whipped potatoes
ROCKY MOUNTIAN RANCH BUFFALO SHORT RIBS
fricassee of Yukon potatoes, artichoke, green chilies, and orange gremolata

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