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Breakfast & Brunch

Breakfast & Brunch

Breakfast Station Ideas

EXECUTIVE CONTINENTAL

Housemade pastries, breads, and muffins with fresh fruit

LITTLE COTTONWOOD

Scrambled eggs, bacon, breakfast potatoes, and fresh fruit

SUGARHOUSE

French toast with syrup, whipped cream, and berries, thick sliced bacon, and breakfast potatoes

ALPINE

Steel cut oatmeal with granola, fresh berries, brown sugar, and half and half. Served with housemade muffins, and fresh fruit

THE GRAND

Housemade breakfast breads and rolls with butter, jams, and cheeses, fresh fruit, quiche, carved New York roast and applewood smoked ham, roasted fingerling potatoes, citrus marinated shrimp, and bruleed French toast bake with warm vanilla brandy sauce

Plated & Family Style Breakfast Ideas

THE CROISSANT

Freshly baked croissant with eggs and bacon. Served with fresh fruit

SUMMIT

Housemade quiche with breakfast potatoes, fresh fruit, housemade pastries, breads, and muffins

BIG COTTONWOOD

Scrambled eggs, bacon, potatoes, fresh fruit, housemade pastries, breads, and muffins

Breakfast Action Station Ideas

SANDWICH STATION

Let our chefs create the perfect breakfast sandwich with fresh eggs, and local meats and cheese

OMELET BAR

Made to order omelets with guests choice of several different ingredients

SAVORY BREAKFAST CREPES

Filled with chive and spinach scrambled eggs and topped with a mornay sauce

MIMOSA BAR

Champagne or prosecco with fresh fruit juices, and fruit garnish

On The Go Ideas

FRUIT AND YOGURT PARFAIT

With house made granola, croissant, whole fruit and bottled juice

THE BAGEL BOX

With house made granola, croissant, whole fruit and bottled juice

HEALTHY START

House made granola, milk, fresh berries, whole fruit, and bottled juice

Lunch

Lunch

Luncheon Station Ideas

MAC N’ CHEESE WITH FOCACCIA

Gourmet macaroni and cheese with assorted focaccia sandwiches, green salad, and housemade dessert

STATE STREET CARNITAS

tender, slow-cooked pork with flour tortillas, rice and beans, southwest salad, housemade chips and salsa, and dessert

CHICKEN COCONUT KORMA

In a coconut sauce with golden raisins and cashews, with buttered chapati, basmati rice, tomato, cucumber, and tomato salad, and housemade dessert

BONELESS SHORT RIBS

Braised boneless short ribs in a red wine sauce, with mascarpone polenta, baby french green tipped carrots, artisan rolls, and salad

GOLDEN SPIKE

Make your own sandwich! Fresh local meats and cheeses, aiolis, artisan breads, gourmet kettle chips, pasta rustica, green salad, and our housemade desserts

SALMON LIMONE

Roasted salmon filet with lemon caper white wine sauce with rainbow orzo, seasonal vegetables, fresh green salad, artisan rolls, and housemade dessert

Plated & Family Style Lunch Ideas

TUSCAN CHICKEN

Frenched chicken breast with an olive, caper, grape tomato, and artichoke confit, roasted tuscan-style red potatoes, seasonal vegetables, artisan rolls with butter, fresh green salad, and dessert

BLT STEAK SALAD

Fresh greens with medium-rare snake river farms kobe flank steak, bacon, heirloom grape tomatoes, and red onions. Served with a creamy asiago black pepper dressing, and housemade dessert

SOUTHERN BAKED CHICKEN

Crispy, breaded Frenched chicken breast with creamy grits, seasonal vegetables, fresh green salad, artisan rolls with butter, and dessert

SOUP AND SANDWICH

Artisan deli sandwich with our made-from-scratch chicken noodle soup, green salad, and housemade dessert

HERBED PORK LOIN NORMANDE

Pork loin served with creamy caramel apple balsamic sauce, potatoes dauphinoise, seasonal vegetables, artisan rolls, lemon asparagus salad, and housemade dessert

Lunch Action Stations Ideas

CHEESE MONGER BAR

Guests customize their own grilled cheese sandwiches with local fresh ingredients

GUACAMOLE AND SALSA BAR

Guests watch while our chefs make guacamole with delicious and fresh ingredients including avocado, cilantro, onion, garlic, lemon, lime, and tomatoes. Served with our fresh tomatillo salsa, black bean jicama corn salsa or a traditional red salsa and crisp fried tortilla chips

SLIDER BAR

Flank steak slider on artisan bread, caprese bacon sliders on ciabatta, and pulled pork slider on pretzel roll. Guests can top with chimichurri sauce, our housemade BBQ sauce, whole grain mustard, or balsamic aioli. Served with french fries and tater tots

On The Go Ideas

FOODIE BOXES
with kettle chips, dill pickle spear, and freshly made cookie
BAHN MI

Roast beef with cilantro, shredded asian vegetables, jalapeño, and cucumber on a housemade baguette with bahn mi aioli

CAPRESE

Sliced fresh mozzarella, tomatoes, greens, and fresh basil on housemade ciabatta with balsamic aioli

TURKEY COBB

Local sliced turkey breast, bacon, sliced hard boiled egg, lettuce, tomato on a arti- san deli roll with blue cheese aioli

SALAD BOXES
gourmet foodie salads with baguette, and a housemade dessert
ANTIPASTO

Baby greens, romaine lettuce with parsley leaves, fresh mozzarella, artichoke hearts, roasted red pepper, kalamata olives, sun-dried tomatoes, red onion, and toasted pine nuts with housemade balsamic vinaigrette

SOUTHWEST

Fajita seasoned chicken breast, greens, grape tomatoes, black beans, roasted corn, crumbled cotija, and tortilla strips with cilantro ranch

LUAU

Sesame chicken breast with mixed greens, cucumbers, green onions, bell peppers, carrots, mango, and wonton crisps with grilled pineapple vinaigrette

Small Plates

Small Plates

Small Plates Station Ideas

ROASTED LAMB

Roasted lamb chops with rosemary garlic beurre blanc

SHRIMP REMOULADE LETTUCE CUPS

Flavorful shrimp in traditional remoulade sauce, served in lettuce cups

BEET AND APRICOT

Colorful beets and dried apricots garnished with pistachios served on a bed of mixed tuscan greens. Served with a roasted
apple vinaigrette

UTAH NAVAJO TACO

Ground bison topped with nopales cactus and pico de gallo on a housemade Navajo fry bread

GRILLED PEACHES AND BURRATA SALAD

Grilled peaches with burrata mozzarella cheese, and prosciutto on a bed of chopped romaine. Served with a black pepper balsamic vinaigrette

PULLED ELK SLIDERS

Locally sourced elk on a pretzel roll with house made pickles

BLUEBERRY CORN FETA SALAD

Roasted corn with fresh blueberries, and bacon on a bed of chopped romaine. Served with creamy feta dressing

ROAST QUAIL ROULADE

Locally sourced quail on toasted polenta with a fresh red currant cumberland sauce

LONDON BROIL SLIDER

Corned beef brisket with cabbage slaw and horseradish sauce on brioche bun

CANAPE TRIO

Traditional brushetta with herbed cheese on sliced housemade bread
artichoke tapenade on housemade blackbread with red onion sliver

local Utah trout on bagel with High West Campfire Rye whiskey spread, garnished with local microgreens

SMOKED GARLIC POTATO

Black garlic roasted potatoes with caper aioli

ENGLISH FISH & CHIPS

Breaded halibut and traditional english chips served with malt vinegar aioli and lemon wedges, ketchup, and tartar sauce

CHICKEN TIKKA MASALA

Tender, slow-cooked thigh meat in a creamy masala sauce, our housemade naan, basmati rice, and garnished with fresh herbs

Hors D’oeuvres

Hors D’oeuvres

Butler Passed Hors D’oeuvres Ideas

CANDIED APPLE PORK BELLY

Tooele Valley pork belly drizzled with an apple onion cream sauce and salted caramel

AHI TUNA NICOISE

Seared ahi tuna on a potato base topped with caper aioli, niçoise olive, and fresh tarragon

BRIE, FIG, AND ORANGE CANAPE

Served on a water cracker with fresh fig, orange marmalade, brie, and orange zest garnish

SMOKED DUCK BREAST

On a rosemary cheese polenta with a bourbon demi glace and shaved truffle

BEEF STRIP LOIN

On roasted polenta rounds with sun dried cherry salsa

CHARRED PORK TENDERLOIN

With pink peppercorn champagne demi

MEDITERRANEAN SALAD CUP

Fresh mediterranean salad tied in a romaine lettuce cup served in shot glass with sauce

GINGER ORANGE CHICKEN BITES

With cucumber mint relish

BBQ TINI

Braised beef with mashed potatoes and coleslaw in a stemless martini glass

UTAH TROUT CANAPE

Local steelhead trout served on a bagel crostini smeared with a High West Campfire Rye spread. Garnished with Park City’s Strong Vertical Gardens microgreens

MARINATED MOZZARELLA SALAD

Fresh mozzarella with sundried tomatoes and balsamic reduction

ASIAN FUSION AHI

Fresh ahi with spicy mayo, tobiko, and seaweed ribbon on a sesame crisp

GREEK CUCUMBER CANAPE

With feta, basil, and sundried tomatoes

BLACK BREAD CANAPE

House made black bread topped with artichoke tapenade and garnished with a red onion sliver

Hors D’oeuvres Station Ideas

UTAH’S OWN CHEESE DISPLAY

Cheeses from local cheese makers, including artisan selections from the award-winning Beehive Cheese Company, Heber Valley Cheese, and  many other selections served with sliced housemade breads

APPLE BBQ MEATBALLS

Made from scratch meatballs with our housemade barbecue sauce

SALMON LOX

Smoked salmon with diced red onions, capers, and cucumbers

SHORT RIB SLIDERS

Tender, boneless beef short ribs slowly braised in local beer, topped with cheddar cheese and served on a house made pretzel bun

SEASONAL ROASTED VEGETABLES

Fresh crudité and seasonal roasted vegetables served with garlic aioli

PORTOBELLO SLIDERS

Roasted portobello mushrooms on a pretzel bun with cheddar cheese, baby dill pickles, grape tomatoes, and our housemade barbecue sauce

PEACH SHALLOT CHICKEN SKEWERS

Regionally sourced organic fed chicken with peach shallot sauce

BRUSCHETTA BAR

Traditional bruschetta, artichoke tapenade, and herbed spinach dip with house made sliced bread

CITRUS MARINATED SHRIMP

Sustainably sourced shrimp marinated in a medley of citrus fruit, served with citrus tequila aioli

WARM ARTICHOKE DIP

Served with housemade sliced breads and pita chips

HUMMUS BAR

Traditional hummus, roasted red pepper hummus, and pasilla caper hummus with carrots, bell pepper strips and pita chips

Dinner

Dinner

Dinner Station Ideas

CARAMEL APPLE PORK CHOPS

Succulent pork loin chops, caramelized pecans,and slices of tart apple in a satin smooth butter sauce with brown sugar, cinnamon, and nutmeg. Accompanied by roasted butternut squash mashed potatoes, green salad, artisan rolls, and housemade dessert

FOREST CHICKEN

Seared Frenched chicken breast topped with a wild mushroom white wine sauce, with wild rice pilaf, baby french tipped carrots, artisan rolls, fresh green salad, and housemade dessert

CARVED NEW YORK ROAST

Beautifully roasted New York roast served au jus with mashed potatoes, seasonal vegetables, artisan rolls, fresh green salad, and housemade dessert

MOROCCAN CHICKEN

Frenched chicken breast in a preserved lemon apricot sauce with almond Israeli couscous, Moroccan salad featuring fresh greens, tomatoes, cucumbers and house made labneh cheese in a green harissa dressing. Served with buttered chapati, and dessert

ROSEMARY VEAL

Ethically raised grass-fed veal chop with cheddar ansom grits, broccolini, artisan rolls, fresh green salad, and housemade dessert

Plated & Family Style Dinner Ideas

TARRAGON CHICKEN

Porcini dusted Frenched chicken breast with a green pea tarragon jus, baby french tipped carrots, dauphinoise potatoes, green salad, artisan rolls, and housemade dessert

SNAKE RIVER BEEF TENDERLOIN

Seared Snake River farms tenderloin with red wine jus, creamy horseradish, roasted garlic mashed potatoes, asparagus, artisan rolls, fresh green salad, and housemade dessert

ROASTED HALIBUT

Porcini dusted sustainably sourced halibut with a tarragon bearnaise with wild mushroom orzo, asparagus, fresh green salad, artisan rolls, and housemade dessert

LONG BONE KUROBUTA PORK

Kurobuta pork chops with an apple cider demi-glace, mascarpone polenta, seasonal vegetables, artisan rolls, fresh green salad, and housemade dessert

ITALIAN STUFFED CHICKEN

Rroasted Frenched chicken breast stuffed with Italian cheeses and spinach, topped with a creamy garlic sauce, with roasted potatoes, seasonal vegetables, artisan rolls, fresh green salad, and housemade dessert

RISOTTO CAKES

Handmade risotto cake with a wild mushroom sauce, heirloom french tip carrots, artisan rolls, fresh green salad, and housemade dessert

BRAISED WAGYU ZABUTON BEEF

Snake River Farms braised wagyu zabuton beef topped with a pistachio and pine nut crust with buttered fall vegetables on a butternut squash puree. Garnished with a douglas fir liqueur foam, park city strong vertical gardens pea tendrils, and dehydrated beet dust

Dinner Actions Station Ideas

CHURRASCO STATION

Variety of meats served on stainless steel swords sliced onto guests plates by chefs. includes grilled garlic sirloin tri-tip, sausage, grilled caipirinha chicken, and grilled pineapple

MEZZALUNA SALAD STATION

Chefs chopped greens using a mezzaluna knife, then tossed in a spinning bowl with dressing, finally assembled onto small plates

CEVICHE STATION

Guests make their own ceviche with shrimp, ahi tuna, corvina sea bass, and scallops then top with mango, red onion, cilantro, red bell peppers, cucumber, minced jalapeno, ribboned coconut, sweet corn, then top with freshly squeezed grapefruit, orange, or lime juice, and finish with chipotle aioli, tequila lime aioli, or avocado crema

STREET TACO BAR

Chefs create tacos using fresh corn tortillas topped with carne asada, then guests top with their choice of toppings

BBQ's & Picnics

BBQ's & Picnics

Barbeque Station Ideas

CHUCK WAGON BBQ

St. Louis ribs, beef brisket, and grilled chicken with cowboy potatoes, baked beans, housemade barbecue sauce, coleslaw, potato salad, with buttermilk biscuits and fresh honey butter, and texas fudge cake

BRAZILIAN CHURRASCO

Grilled meats served on long sword skewers including grilled caipirinha chicken with lime and mint, grilled garlic sirloin tri tip and linguica sausage.  Garlic roasted tri color fingerling potatoes and spicy cous cous, Brazilian hearts of palm salad lightly tossed in a dressing of coconut milk lime juice and honey on a bed of bibb lettuce, and grilled pineapple

LUAU

Grilled Frenched teriyaki chicken and kalua pork served with hawaiian macaroni salad, a tossed green salad, fried rice, fresh tropical fruit, and haupia pudding

TASTE OF UTAH BBQ

Utah harvest salad, farro and quinoa rainbow salad served alongside Tooele Valley spare ribs and Snake River Farms beef brisket. Includes asparagus, green tipped carrots, dutch oven potatoes, and warm apple cobbler with local ice cream

CRAB BOIL

A traditional “lowcountry” crab boil with tender jumbo shrimp, crab, andouille sausage, fresh corn on the cob, baby new red potatoes, cajun garlic bread and housemade cornbread, fresh raisin coleslaw, amaretto fruit salad and a garden fresh strawberry shortcake

Picnic Station Ideas

PROMONTORY PICNIC

Assorted artisan deli sandwiches, our famous from scratch chicken noodle soup, green salad, and housemade dessert

PULLED PORK SANDWICHES

Slow-cooked pork with our house barbeque sauce on a deli roll with coleslaw, potato salad, baked chips, pickle spear, and freshly baked cookies

ZION EXCURSION

House green salads, potato salad, rainbow grain salad, make your own sandwich station including artisan deli rolls, chef carved flank steak and chef carved local turkey, local and imported cheeses, assorted sandwich toppings and aiolis, our housemade chicken noodle soup and potato bacon soup, and assorted large cookies

UTAH CHILI AND CORNBREAD

White chicken chili, southwest salad, cornbread with honey butter, and housemade dessert

Breaks & Breathers

Breaks & Breathers

Break Station Ideas

THE WASATCH

Gourmet kettle chips, crudite, fresh fruit, with large cookies

SOUTH OF THE BORDER

Housemade tortilla chips with guacamole and salsas

MOAB NATURALIST

Fruit and yogurt parfaits, granola, and beef jerky

GOURMET COFFEE BAR

With locally roasted coffee

DOWNTON ABBEY

Selection of teas with tea sandwiches, mini scones, shortbreads, and preserves

UTAH’S OWN

Local Utah cheese display with house made breads and local artisan sodas

Action Stations

Action Stations

Action Station Ideas

CHEESEMONGER BAR

Guests customize their own grilled cheese sandwiches with local fresh ingredients

GUACAMOLE AND SALSA BAR

Guacamole made fresh by our chefs while guests watch with fresh and delicious ingredients including avocado, cilantro, onion, garlic, lemon, lime, and tomatoes. With a variety of our fresh tomatillo salsa, black bean jicama corn salsa or a traditional red salsa and crisp fried tortilla chips

SLIDER BAR

Flank steak slider on artisan bread, caprese bacon sliders on ciabatta, pulled pork slider on pretzel roll. Guests top with chimichurri sauce, our housemade BBQ sauce, whole grain mustard, or balsamic aioli. Served with french fries and tots

CHURRASCO STATION

Variety of meats served on stainless steel swords sliced onto guests plates by chefs. includes grilled garlic sirloin tri-tip, sausage, grilled caipirinha chicken, and grilled pineapple

MEZZALUNA SALAD STATION

Chefs chopped greens using a mezzaluna knife, then tossed in a spinning bowl with dressing, finally assembled onto small plates

CEVICHE STATION

Guests make their own ceviche with shrimp, ahi tuna,corvina sea bass, and scallops then topped with mango, red onion, cilantro, red bell peppers, cucumber, minced jalapeno, ribboned coconut, and sweet corn. Zest with freshly squeezed grapefruit, orange, or lime juice, and finish with chipotle aioli, tequila lime aioli, or avocado crema

STREET TACO BAR

Chefs create tacos using fresh corn tortillas topped with carne asada, then guests top with their choice of toppings

GOURMET MAC & CHEESE

Macaroni and cheese made with local and imported cheese then guests can add lobster meat, fried chicken bites, apple smoked bacon, and other fresh toppings

HAND ROLLED SUSHI BAR

Chefs create a variety of hand rolled sushi. Served with edamame

SPANISH PAELLA STATION

Shrimp, mussels, clams, sausage, chicken, saffron rice, parsley, chives, and oregano cooked together in a traditional paella pan

SOUP TASTING BAR

Utah beer cheese soup with pretzel bites creamy chicken with fresh biscuit    tomato bisque with basil crema and a brie crouton

CAPRESE CARVING STATION AND SALT BAR

Selection of local tomatoes with assorted local and international salts, bocconcini, chevre, infused olive oils, balsamic vinegars with toasted house made baguettes and fresh ciabatta, and focaccia

CURRY BAR

Three varieties of curry with naan bread and papadum, jasmin rice and basmati rice. Let guests top with nuts, cilantro, green onion, mint, tamarind chutney, chili paste, and plain yogurt

BREAKFAST SANDWICH BAR

Made to order omelets with guests choice of several different ingredients

OMELET BAR

Let our chefs create the perfect breakfast sandwich with fresh eggs, and local meats and cheese

SAVORY BREAKFAST CREPES

Filled with chive and spinach scrambled eggs and topped with a mornay sauce

Dessert

Dessert

Dessert Ideas

SALTED CARAMEL MACADAMIA CUPCAKES

Chocolate cupcakes topped with salted caramel frosting, macadamia nuts and a sprinkle of sea salt

STRAWBERRIES AND BISCUITS

Sweet lemon biscuit, macerated strawberries, and whipped cream

THE CHOCOLATE CONSPIRACY

Housemade ice cream placed on a walnut crumble and hidden inside of a dark chocolate sphere, guests are wowed when hot caramel sauce is poured over the sphere and reveals what’s inside

SNICKERDOODLE CUPCAKE

Butter yellow cupcakes with a hint of cinnamon, frosted with buttercream and dipped in cinnamon sugar

SQUASH AND CARDAMOM CAKE

Made with local squash and finished with brown butter frosting

DESSERT TRIO

Chocolate lava cake topped with sea salt    sticky toffee pudding topped with ice cream    pomegranate poached pear

BLUEBERRY TART

Roasted blueberries, lemon-thyme cream, almond brittle

HAND PIES

Vanilla bean panna cotta with a cranberry gelée garnished with sugared cranberries and orange zest

CHAMPAGNE CUPCAKES

Vanilla champagne cupcakes with champagne buttercream

Dessert Station Ideas

ARTISAN ICE CREAM SANDWICH BAR

Featuring our own housemade ice cream – grilled banana bread ice cream sandwich – grilled banana bread with vanilla bean ice cream – mimosa ice cream sandwich – orange sorbetto on a champagne macaron with champagne gelée    huckleberry pepper and corn ice cream sandwich – huckleberry pepper ice cream served on a corn cookie

SWEET CREPE STATION

A LeCroissant original! Fresh crepes filled with bavarian crème and topped with our housemade sauces including caramel pecan, warm vanilla, and hot fudge. Finished with a mixed berry compote and freshly whipped cream

DONUT BAR

Cake donut that guests can top with their choice of toppings and sauces

WARM DESSERT STATION

Croissant bread pudding, warm fudge cake, apple cake with warm sauces and whipped cream

SHORTCAKE STATION

Guests choose from chocolate, vanilla, or sponge bundt cakes, then create their own delicious dessert with housemade sauces including caramel pecan, warm vanilla, hot fudge, seasonal fruit compote, and freshly whipped cream

ARTISAN GELATO BAR

Locally made gelato assortment served in waffle cones

DECONSTRUCTED PIES

Berry with pie crust crisp, peach with crumble, and chocolate silk with oreo cookie served in a stemless martini glass

The After Party

The After Party

After Party Ideas

ANIMAL STYLE SLIDERS

Beef patty, lettuce, and cheddar cheese with animal sauce on a bun served with french fries

STREET TACO BAR

Chefs create tacos using fresh corn tortillas topped with carne asada, then guests top with their choice of topping

GAS STATION NACHOS

Tortilla chips, fritos, and cool ranch doritos. Guests top with warm nacho cheese, jalapeno rings, sour cream, chili, sliced black olives, and pico de gallo

TOT BAR

Tater tots with gourmet aiolis and dipping sauces

HOT DOG CART

Gourmet hot dogs with ketchup, mustard, whole grain mustard, fry sauce, relish, thousand island dressing, our housemade barbecue sauce, thai peanut sauce, diced onions, sport peppers, jalapeno rings, sauerkraut, swiss cheese, crushed potato chips, sliced cucumber, shredded carrots, fresh carrots, and spicy mayo

PIZZA OVEN

Your choice of three pizzas with a variety of toppings

MINI MILK SHAKES

Attendant passed milk shakes (adult or virgin)

Beverages

Beverages

Beverage Station Ideas

ITALIAN SODA BAR

Cream soda, sprite, and club soda with assorted flavors of syrup then guests top with fresh whipped cream

INFUSED WATER BAR

A variety of fresh infused water

GOURMET COFFEE BAR

With locally roasted coffee

ARTISAN TEA BAR

With sustainably sourced local and imported teas

LOCAL ARTISAN SODAS

Cola, grape, orange, root beer, and cream soda

LEMONADE BAR

Fresh lemonade with assorted infused flavors

Bar Service

Bar Service

Bar Station Ideas

MIMOSA BAR

Champagne or prosecco with fresh fruit juices, and fruit garnish

BLOODY MARY BAR

Tomato juice with celery, bacon, beef jerky, limes, lemons, banana wax peppers, jalapenos, green olives, stuffed olives, salt and pepper, worcestershire, and assorted hot sauces

LEMONADE LIBATIONS BAR

Fresh lemonade with local libations

FOOD AND WINE TASTING BAR

Chef created specialty items carefully paired with local and imported wines

BEER AND FOOD TASTING BAR

Chef created specialty items carefully paired with local and imported beers

BEER FLIGHTS

Featuring local and imported beer

WINE FLIGHTS

Featuring local and imported wines

MILLION BUBBLES FLIGHT

Featuring three types of champagne or prosecco

SCOTCH OR WHISKEY TASTINGS

Featuring local and imported scotch or whiskey

HOT BEVERAGE BAR

Gourmet locally roasted coffee with spirits and libations

Holiday Cocktail Parties

Holiday Cocktail Parties

The Holiday Lounge Cocktail Party

BUTTERNUT SQUASH SOUP SHOTS

With cinnamon crema

UTAH TROUT CANAPE

Smoked local steelhead trout served on a bagel crostini smeared with a High West Campfire Rye spread. Garnished with Park City’s Strong Vertical Gardens microgreens

CRANBERRY POMEGRANATE TAPENADE

Served with crostini and mascarpone cream

CHICKEN WELLINGTON BOUCHEE

Tender pieces of chicken breast in a creamy supreme sauce inside a flakey puff pastry shell

POMEGRANATE BRAISED SHORT RIBS

Tender pieces of beef short ribs slow braised in a pomegranate jus and finished with pomegranate arils

AHI TUNA NICOISE BITE

Seared ahi tuna on a potato base topped with caper aioli, nicoise olive, and fresh tarragon

DESSERT

Gourmet dessert assortment

BEVERAGE

Infused water

Snowy Afternoon

SEASONAL VEGETABLE CRUDITE DISPLAY

Carrots, celery, cauliflower, cucumbers, broccoli, and dip

APPLE BBQ MEATBALLS
CUBED CHEESES AND CRACKERS
DELUXE HOLIDAY COOKIE DESSERT ASSORTMENT

A variety of seasonal, delicious, made-from-scratch, bite-sized cookies

BEVERAGE

Infused water

Nutcracker Suite Dessert Reception

GOURMET HOLIDAY DESSERT ASSORTMENT

A variety of seasonal, delicious, made-from-scratch, bite-sized desserts

HOT BEVERAGE BAR

Hot chocolate & hot apple cider with peppermint candies, whipped cream, marshmallows & cinnamon candies

INFUSED WATER

Very Merry Cocktail Reception

BOUNTIFUL CHEESE DISPLAY

Featuring imported and domestic cheeses and meats, marinated olives and garnished with nuts, grapes, dried fruits, and berries, served with sliced bread

SEASONAL ROASTED GARDEN VEGETABLE DISPLAY

Served with aioli

BEEF TENDERLOIN PLATTER

Thinly sliced bourbon pepper crusted beef tenders served with baguette slices, creamy horseradish, and whole grain mustard

HOLIDAY BRUSCHETTA BAR

Served with sliced breads and olive oil toasted crostini. Toppings include roasted garlic goat cheese spread, cranberry pomegranate tapenade with mascarpone, and olive tapenade

STUFFED CREMINI MUSHROOMS

Filled with local sausage and Beehive rosemary cheese

WARM ARTICHOKE DIP

With pita chips and fresh corn chips

DELUXE HOLIDAY DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

Over the River and Through the Woods

SEASONAL ROASTED GARDEN VEGETABLE DISPLAY

Served with aioli

SMOKED TURKEY & PEPPER JACK CHEESE SANDWICHES

With cranberry mayo on mini artisan breads

BUBBLING ARTICHOKE DIP

Served with sliced breads and pita chips

DELUXE HOLIDAY DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

Festive Open House

GOURMET CHEESE BOARD

Featuring imported and domestic cheeses, served with sliced breads

ROASTED ASPARAGUS

With garlic aioli

HOLIDAY BRUSCHETTA BAR

Traditional, butternut squash & roasted red pepper hummus served with pita chips, carrots, and colorful bell pepper strips

SHRIMP BOWL

Served with cocktail sauce

CHEF CARVED TURKEY STATION

Served with mini artisan rolls, cranberry chutney, whole grain mustard & mayo

DELUXE HOLIDAY DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

A Feast of Flavors

BUTLER PASSED HORS D'OEUVRES
1ST COURSE

Fruit and Nut Quinoa Salad Shooter

Butternut Soup Shot

Chicken and Biscuits Soup Shot

Herbed Sundried Tomato Spread Served on Endive

PALATE CLEANSER

Lemon Sorbetto

2ND COURSE

Ahi Tuna Niçoise Bites

Mini Loaded Baked Potatoes

Prosciutto Wrapped Asparagus

Spiced Sugared Nuts

PALATE CLEANSER

Mint Sorbetto

3RD COURSE

Chicken Wellington Bouchee

Bourbon Beef Bites served with Chimichurri

Cranberry Pomegranate Tapenade

served on crostini with mascarpone cream

PALATE CLEANSER

Lime Sorbetto

DESSERT COURSE

Milk and Cookies

mini cookies served with milk shots

Mini beignets with coffee

Assorted Mousse Shots

Pomegranate Verrine, Chocolate Bavarian and Panna Cotta

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

Holiday Events

Holiday Events

The Yuletide Breakfast

SEASONAL SLICED FRUIT

With yogurt dip

HOLIDAY PASTRY BASKET

An assortment of freshly baked goods selected by our pastry chef

EGGS BENEDICT

With hollandaise sauce

ROASTED FINGERLING POTATOES
LOCAL SAUSAGE
BEVERAGE

Infused water

Orange juice

Cranberry juice

The Grand Holiday Brunch

CHEF-CARVED APPLEWOOD SMOKED HAM

Served with house-made applesauce

TRADITIONAL QUICHE

With ham and cheese

ROASTED FINGERLING POTATOES
SHRIMP BOWL

Served with cocktail sauce

BREAKFAST BREADS AND ROLLS

With butter, fruit preserves, and cheeses

SIGNATURE FRUIT DISPLAY

With pomegranate fruit dip

WARM CROISSANT BREAD PUDDING

A long time LeCroissant tradition! Layers of our own buttery, flakey croissants baked in a velvety creme anglaise with dried craisins and pecans, served with our house-made vanilla brandy

BEVERAGE

Infused water

Orange juice

Cranberry juice

Baby, It’s Cold Outside!

Our delicious house-made soups with salad, served with artisan breads and rolls, and our made-from-scratch deluxe holiday dessert assortment. Beverages include infused water and cranberry ginger spritzer

HOLIDAY SOUPS (choose two)

Butternut Squash Soup                                          

New England Clam Chowder                       

Potato Bacon Soup

White Chicken Chili

Herbed Vegetable Barley

Chicken Noodle

SEASONAL SALADS (choose two):

Mizuna Salad

baby spinach, edamame, hearts of palm, carrots, and champagne vinaigrette

Beet and Apricot Salad

tossed in a roasted apple vinaigrette and garnished with pistachios on a bed of greens

Winter Salad

with golden raisins, diced granny smith apples, candied pecans, and cranberry vinaigrette

Holiday Fruit Salad

assortment of seasonal fruits layered with maple whipped cream

Poached Pear Gorgonzola Salad ($1.00 upgrade)

tender spinach and baby greens with crisp bacon, poached pears, candied pecans and gorgonzola cheese, served with a balsamic dressing

Maple Roasted Butternut Squash Salad

mixed greens, served with roasted butternut squash, pomegranate, and toasted pumpkin seeds, served with an herbed maple orange dressing

Pomegranate Apple Salad ($1.00 upgrade)

a fresh medley of Fuji apples, plump cranberries and tangy pomegranates finished with crushed pecans and a grenadine dressing

House Green Salad

crisp romaine and iceberg lettuce in a traditional mixed green salad with cucumbers, cherry tomatoes, olives, and shredded carrots, served with our house-made ranch dressing

Let It Snow

HOUSE GREEN SALAD

Crisp romaine and iceberg lettuce in a traditional mixed green salad with cucumbers, cherry tomatoes, olives, and shredded carrots, served with our house-made ranch dressing

CHEF-CARVED SLOW ROASTED TURKEY BREAST

Served with cranberry compote and turkey gravy

CHEF-CARVED APPLEWOOD SMOKED HAM

Served with house-made applesauce

MASHED POTATOES
DRIED FRUIT STUFFING
CHEF'S CHOICE SEASONAL VEGETABLES
ARTISAN ROLLS AND BUTTER
DELUXE HOLIDAY DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

All I Want for Christmas

HORS D’OEUVRES

BUBBLING ARTICHOKE DIP

Served with sliced breads and pita chips

BOUNTIFUL CHEESE DISPLAY

Featuring imported and domestic cheeses and meats, marinated olives and garnished with nuts, grapes, dried fruits, and berries

SEASONAL ROASTED GARDEN VEGETABLE DISPLAY

Served with aioli

ENTRÉE

HOUSE GREEN SALAD

Crisp romaine and iceberg lettuce in a traditional mixed green salad with cucumbers, cherry tomatoes, olives, and shredded carrots, served with our house-made ranch dressing

HOLIDAY APPLE SALAD

A fresh medley of Fuji apples, plump cranberries and tangy pomegranates finished with crushed pecans, and a grenadine dressing

CHEF-CARVED ROAST PRIME RIB OF BEEF

With a rosemary juniper demi-glace and mild horseradish

POMEGRANATE CHICKEN

Sauteed Frenched chicken breast with a pomegranate rum demi glacé and candied pecans with chestnut mashed potatoes, French tipped carrots, asparagus, and artisan rolls with butter

BUTTERNUT SQUASH MASHED POTATOES
CHEF'S CHOICE SEASONAL VEGETABLES
ARTISAN ROLLS WITH BUTTER
DESSERT

Vanilla Bean Crème Brûlée

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

BUON NATALE!

HORS D’OEUVRES

GOURMET CHEESE BOARD

Featuring imported and domestic cheeses, served with sliced breads

HOUSE MARINATED OLIVES

A beautiful blend of imported and domestic olives tossed in a house seasoned marinade

HOLIDAY BRUSCHETTA BAR

Served with sliced breads and olive oil toasted crostini. Toppings include roasted garlic goat cheese spread, cranberry pomegranate tapenade with mascarpone, and olive tapenade

ENTRÉE

WINTER SALAD

With golden raisins, diced granny smith apples, candied pecans, and cranberry vinaigrette

PANZANELLA BREAD SALAD

Grilled bread with sundried tomatoes, roma tomatoes, roasted bell peppers, and fresh basil, tossed in an sun dried tomato vinaigrette

SALMON LIMONE

With a lemon caper white wine sauce

TUSCAN CHICKEN

Herbed Frenched chicken breast with an olive, caper, grape tomato, and artichoke heart confit

DELUXE HOLIDAY DESSERT ASSORTMENT
FOCACCIA AND CIABATTA BREADS WITH BUTTER
CHEF'S CHOICE SEASONAL VEGETABLES
BROWN BUTTER ORZO
TUSCAN POTATOES

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

Home for the Holidays

BUTLER PASSED HORS D’OEUVRES

CURRIED CAULIFLOWER SOUP SHOT
AHI TUNA NICOISE BITES

Seared ahi tuna on a potato base topped with caper aioli, niçoise olive,and fresh tarragon

WELLINGTON BOUCHÉE

puff pastry cup filled with chicken, and sauced with a rich wellington sauce

ENTRÉE

MAPLE ROASTED BUTTERNUT SQUASH SALAD

Mixed greens, served with roasted butternut squash, pomegranate, and toasted pumpkin seeds, served with an herbed maple orange dressing

POMEGRANATE APPLE SALAD

   A fresh medley of Fuji apples, plump cranberries and tangy pomegranates finished with crushed pecans and a grenadine dressing

CHEF CARVED ROAST PRIME RIB OF BEEF

With a rich Burgundy Jus and a mild horseradish sauce

APRICOT CRANBERRY CHICKEN BREAST

Roasted Frenched chicken breast with lemon sage fingerling potatoes with an apricot cranberry chutney and creamy brie cheese

PECAN WILD RICE PILAF
CHESNUT MASHED SWEET POTATOES

Roasted chestnut puree folded into mashed white sweet potatoes

CHEF'S CHOICE WINTER VEGETABLES
ARTISAN ROLLS WITH BUTTER
DELUXE HOLIDAY DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

Taste of the Orient

HORS D’OEUVRES

AHI TUNA ON WONTON CRISP

Served with spicy mayo, tobiko, and seaweed ribbon

BAHN MI LETTUCE CUP

Sesame pork meatball with water chestnuts in fresh baby romaine

VEGETABLE EGG ROLL

With hoisin peanut sauce

ENTRÉE

ASIAN SALAD

Mixed greens with mandarin oranges, watermelon radish, cucumber, wonton crisps, and sesame vinaigrette

SEAWEED FOCACCIA
ORANGE GINGER SALMON

Sesame crusted salmon with a cinnamon orange ginger glaze

TERIYAKI BRAISED SHORT RIBS
SAFFRON JASMINE RICE
STEAMED BOK CHOY
STIR FRIED VEGETABLES
GINGER PANNA COTTA DESSERT

With lemongrass gelee and sugared kumquats

BEVERAGES

Lychee Ginger Spritzer

Infused Water

The Event of the Season

This menu features multiple entrée stations as well as butler passed hors d’oeuvres. Entrée stations are a festive and versatile alternative to a plated dinner or dinner buffet. This fun and creative layout allows your guests to mingle and party while still enjoying a culinary adventure.

BUTLER PASSED HORS D’OEUVRES

SMOKED SALMON

With dill creme fraiche and pickled mustard seeds

ROASTED BUTTERNUT SQUASH SOUP SHOT

Topped with crème fraîche

HERBED SUNDRIED TOMATO SERVED ON ENDIVE
WELLINGTON BOUCHÉE

puff pastry cup filled with chicken, and sauced with a rich wellington sauce

FRESH BURRATA WITH POMEGRANATE RELISH

With fresh mint garnish

SALAD STATION

MIZUNA SALAD

Baby spinach, edamame, hearts of palm, carrots, and champagne vinaigrette

BEET AND APRICOT SALAD

Tossed in a roasted apple vinaigrette and garnished with pistachios on a bed of greens

HOUSE GREEN SALAD

Crisp romaine and iceberg lettuce in a traditional mixed green salad with cucumbers, cherry tomatoes, olives, and shredded carrots served with our house-made ranch dressing

SEASONAL FRUIT SALAD WITH MAPLE CREAM

ENTRÉE STATION 1

BEEF TENDERLOIN STATION

Double R Ranch certified prime beef tenderloin in a pomegranate black pepper demi-glace, served with creamy horseradish

POTATO DAUPHINOISE
CREAM CORN BRULEE

ENTRÉE STATION 2

CHEF-CARVED SLOW-ROASTED TURKEY BREAST STATION

Served with gravy and cranberry compote

HOUSE-MADE STUFFING
HARICOT VERT

French green beans

ENTRÉE STATION 3

MASHED POTATO BAR

Guests can create their own gourmet mashed potatoes with sautéed mushrooms, bacon bits, cheese, green onions, sour cream, and rich gravy

THE GRAND DESSERT BUFFET

HOLIDAY PANNA COTTA

Italian for cooked cream – a delicate silky smooth vanilla custard with seasonal flavors served in a stemless martini glass

TRIPLE CHOCOLATE BAVARIAN

Dark chocolate, milk chocolate, and white chocolate mousse layers topped with a chocolate glaçage served in a stemless martini glass

HOLIDAY PEAR STRUDEL

layered pastry filled with fresh pear (pastry chef’s selection), served with whipped cream

WARM CROISSANT BREAD PUDDING

long time LeCroissant tradition! Layers of our own buttery, flakey croissants baked in a velvety creme anglaise with dried craisins and pecans, served with our house-made vanilla brandy sauce

DELUXE DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Infused Water

Cranberry Ginger Spritzer

Holiday Entrée Menu

Holiday Entrée Menu

Entrée Selections (select one)

POMEGRANATE CHICKEN

Sauteed Frenched chicken breast with a pomegranate rum demi glacé and candied pecans with chestnut mashed potatoes, French tipped carrots, asparagus, and artisan rolls with butter

BONELESS SHORT RIBS

A cold weather favorite! Boneless short ribs served with Beehive Apple Walnut mashed potatoes, chef’s choice seasonal vegetables, and artisan rolls with butter

CHEF-CARVED APPLEWOOD SMOKED HAM

A tender ham smoked in applewood, with warm house-made applesauce. Served with dauphinoise potatoes, chef’s choice winter vegetables, and artisan rolls with butter

PRIME RIB DINNER

Chef-carved roast prime rib of beef with a rosemary garlic rub, served with a red wine juniper demi glacé, mild horseradish sauce, mashed potatoes, cream corn brulee, and artisan rolls with butter

IDAHO TROUT

With blood orange maltaise sauce, pecan wild rice pilaf, asparagus, french tip carrots, and artisan rolls with butter

ROSEMARY ROASTED VEAL CHOP

Tender veal chops braised with rosemary wild mushrooms with a delicate red wine demi glace and served with creamy cheddar Anson Grits

APRICOT CRANBERRY CHICKEN BREAST

Roasted Frenched chicken breast with lemon sage fingerling potatoes with an apricot cranberry chutney and creamy brie cheese

TRADITIONAL TURKEY DINNER

Slow roasted turkey breast served with mashed potatoes and rich gravy, house-made stuffing, cranberry compote, and artisan rolls with butter

SNAKE RIVER FARMS CANDIED APPLE PORK BELLY

Mouth-watering pork belly topped with an apple onion cream sauce and salted caramel drizzle. Served with a creamy black pepper polenta, chef’s choice winter vegetable, and artisan rolls with butter

HERB-ENCRUSTED LAMB

Tender Frenched herb crusted lamb chops with a rosemary garlic beurre blanc, rainbow Israeli couscous, French tipped carrots, and artisan rolls with butter

CEDAR BRINED PORK CHOP

A roasted double cut pork chop marinated in a earthy cedar brine with a sweet cinnamon pear chutney, roasted butternut squash puree, tender asparagus, and artisan rolls with butter

FELIZ NAVIDAD

Chef-carved flank steak with chimichurri and Pollo en Crema con Migas – Sautéed chicken breasts served in a rich cream sauce laced with nopales and poblano pepper strips, served with corn succotash, cilantro lime rice, and roasted fingerling potatoes

TRADITIONAL ROAST BEEF

A salt and pepper roasted eye of round served au jus with butternut squash mashed potatoes, seasonal vegetables, and rolls with butter

SAUSAGE STUFFED PORK LOIN

With wild mushroom cream sauce, dauphinoise potatoes, chef’s choice seasonal vegetables, and artisan rolls with butter

ORANGE GINGER SALMON

Sesame crusted salmon with a cinnamon orange ginger glaze, saffron jasmine rice, steamed bok choy, and seaweed focaccia

Salad Selections (select one)

MIZUNA SALAD

Baby spinach, edamame, hearts of palm, carrots, and champagne vinaigrette

BEET AND APRICOT SALAD

Tossed in a roasted apple vinaigrette and garnished with pistachios on a bed of greens

WINTER SALAD

With golden raisins, diced granny smith apples, candied pecans, and cranberry vinaigrette

SOUTHWEST SALAD

Mixed greens with tomatoes, corn, black beans, shredded cheddar, and tortilla strips, served with cilantro ranch dressing, and house vinaigrette

HOUSE FRUIT SALAD

Assortment of seasonal fruits layered with whipped yogurt and pomegranate dressing

POACHED PEAR GORGONZOLA SALAD ($1.95 upgrade)

Tender spinach and baby greens with crisp bacon, poached pears, candied pecans and gorgonzola cheese served with a balsamic dressing

MAPLE ROASTED BUTTERNUT SQUASH SALAD

Mixed greens, served with roasted butternut squash, pomegranate, and toasted pumpkin seeds, served with an herbed maple orange dressing

POMEGRANATE APPLE SALAD ($1.95 upgrade)

A fresh medley of Fuji apples, plump cranberries and tangy pomegranates finished with crushed pecans and a grenadine dressing

HOUSE GREEN SALAD

Crisp romaine and iceberg lettuce in a traditional mixed green salad with cucumbers, cherry tomatoes, olives, and shredded carrots served with our housemade ranch dressing

FRUIT AND NUT QUINOA SALAD

Red quinoa with fresh and dried winter fruits, salted pecans, topped with shaved manchego cheese, served on a bed of arugula

Desserts (select one)

TRIPLE CHOCOLATE BAVARIAN

Dark chocolate, milk chocolate, and white chocolate mousse layers topped with a chocolate glaçage served in a stemless martini glass

VANILLA BEAN CRÉME BRÛLÉE

A house favorite! 

DELUXE DESSERT ASSORTMENT

A variety of delicious, made-from-scratch, bite-sized desserts

HOLIDAY PEAR STRUDEL

layered pastry filled with fresh pear (pastry chef’s selection), served with whipped cream

DECADENT CHOCOLATE CAKE

delicious seasonal chocolate cake

VANILLA BEAN PANNA COTTA

With cranberry gelee and sugared cranberries

WARM CROISSANT BREAD PUDDING

long time LeCroissant tradition! Layers of our own buttery, flakey croissants baked in a velvety creme anglaise with dried craisins and pecans, served with our house-made vanilla brandy

EGGNOG CHEESECAKE

With local Outlaw spiced rum caramel

SWEET POTATO PIES

Red quinoa with fresh and dried winter fruits, salted pecans, topped with shaved manchego cheese, served on a bed of arugula

HOLIDAY TIRAMISU

Sponge cake soaked in grand marnier syrup layered with pomegranates, mascarpone mousse, garnished with a lace cookie

CINNAMON PAVLOVA

With white chocolate mousse and sugared cranberries

GINGER PANNA COTTA

With lemongrass gelee and sugared kumquats

MOUSSE ASSORTMENT

Pomegranate verrine, chocolate bavarian, and panna cotta served in shot glasses

APPLE SPICE CAKE

Fresh baked apple spice cake with a cream cheese mousse frosting, drizzled with caramel

GOURMET DESSERT ASSORTMENT ($2.00 upgrade)

A variety of delicious, made-from-scratch, bite-sized desserts

HOLIDAY TRIFFLE ($2.00 upgrade)

Layers of sponge cake, fruit, custard and cream

POMEGRANATE VERRINE ($2.00 upgrade)

A layered dessert featuring mousse made from The Queens Tea Blue Tea, pomegranate gelee, and mascarpone créme, topped with a white chocolate plaque served in a stemless martini glass

Beverages

All menus include infused water service

UPGRADED COLD BEVERAGES $1.50

Pomegranate Spritzer

Sparkling White Grape Juice

Cranberry Ginger Spritzer

Sparkling Apple Juice

Eggnog

UPGRADED HOT BEVERAGES ($2.95)

Gourmet Hot Cocoa Bar

Coffee Bar

Hot Apple Cider

Warm Eggnog

+ Breakfast & Brunch
Breakfast & Brunch

Breakfast & Brunch

Breakfast Station Ideas

EXECUTIVE CONTINENTAL

Housemade pastries, breads, and muffins with fresh fruit

LITTLE COTTONWOOD

Scrambled eggs, bacon, breakfast potatoes, and fresh fruit

SUGARHOUSE

French toast with syrup, whipped cream, and berries, thick sliced bacon, and breakfast potatoes

ALPINE

Steel cut oatmeal with granola, fresh berries, brown sugar, and half and half. Served with housemade muffins, and fresh fruit

THE GRAND

Housemade breakfast breads and rolls with butter, jams, and cheeses, fresh fruit, quiche, carved New York roast and applewood smoked ham, roasted fingerling potatoes, citrus marinated shrimp, and bruleed French toast bake with warm vanilla brandy sauce

Plated & Family Style Breakfast Ideas

THE CROISSANT

Freshly baked croissant with eggs and bacon. Served with fresh fruit

SUMMIT

Housemade quiche with breakfast potatoes, fresh fruit, housemade pastries, breads, and muffins

BIG COTTONWOOD

Scrambled eggs, bacon, potatoes, fresh fruit, housemade pastries, breads, and muffins

Breakfast Action Station Ideas

SANDWICH STATION

Let our chefs create the perfect breakfast sandwich with fresh eggs, and local meats and cheese

OMELET BAR

Made to order omelets with guests choice of several different ingredients

SAVORY BREAKFAST CREPES

Filled with chive and spinach scrambled eggs and topped with a mornay sauce

MIMOSA BAR

Champagne or prosecco with fresh fruit juices, and fruit garnish

On The Go Ideas

FRUIT AND YOGURT PARFAIT

With house made granola, croissant, whole fruit and bottled juice

THE BAGEL BOX

With house made granola, croissant, whole fruit and bottled juice

HEALTHY START

House made granola, milk, fresh berries, whole fruit, and bottled juice

+ Lunch
Lunch

Lunch

Luncheon Station Ideas

MAC N’ CHEESE WITH FOCACCIA

Gourmet macaroni and cheese with assorted focaccia sandwiches, green salad, and housemade dessert

STATE STREET CARNITAS

tender, slow-cooked pork with flour tortillas, rice and beans, southwest salad, housemade chips and salsa, and dessert

CHICKEN COCONUT KORMA

In a coconut sauce with golden raisins and cashews, with buttered chapati, basmati rice, tomato, cucumber, and tomato salad, and housemade dessert

BONELESS SHORT RIBS

Braised boneless short ribs in a red wine sauce, with mascarpone polenta, baby french green tipped carrots, artisan rolls, and salad

GOLDEN SPIKE

Make your own sandwich! Fresh local meats and cheeses, aiolis, artisan breads, gourmet kettle chips, pasta rustica, green salad, and our housemade desserts

SALMON LIMONE

Roasted salmon filet with lemon caper white wine sauce with rainbow orzo, seasonal vegetables, fresh green salad, artisan rolls, and housemade dessert

Plated & Family Style Lunch Ideas

TUSCAN CHICKEN

Frenched chicken breast with an olive, caper, grape tomato, and artichoke confit, roasted tuscan-style red potatoes, seasonal vegetables, artisan rolls with butter, fresh green salad, and dessert

BLT STEAK SALAD

Fresh greens with medium-rare snake river farms kobe flank steak, bacon, heirloom grape tomatoes, and red onions. Served with a creamy asiago black pepper dressing, and housemade dessert

SOUTHERN BAKED CHICKEN

Crispy, breaded Frenched chicken breast with creamy grits, seasonal vegetables, fresh green salad, artisan rolls with butter, and dessert

SOUP AND SANDWICH

Artisan deli sandwich with our made-from-scratch chicken noodle soup, green salad, and housemade dessert

HERBED PORK LOIN NORMANDE

Pork loin served with creamy caramel apple balsamic sauce, potatoes dauphinoise, seasonal vegetables, artisan rolls, lemon asparagus salad, and housemade dessert

Lunch Action Stations Ideas

CHEESE MONGER BAR

Guests customize their own grilled cheese sandwiches with local fresh ingredients

GUACAMOLE AND SALSA BAR

Guests watch while our chefs make guacamole with delicious and fresh ingredients including avocado, cilantro, onion, garlic, lemon, lime, and tomatoes. Served with our fresh tomatillo salsa, black bean jicama corn salsa or a traditional red salsa and crisp fried tortilla chips

SLIDER BAR

Flank steak slider on artisan bread, caprese bacon sliders on ciabatta, and pulled pork slider on pretzel roll. Guests can top with chimichurri sauce, our housemade BBQ sauce, whole grain mustard, or balsamic aioli. Served with french fries and tater tots

On The Go Ideas

FOODIE BOXES
with kettle chips, dill pickle spear, and freshly made cookie
BAHN MI

Roast beef with cilantro, shredded asian vegetables, jalapeño, and cucumber on a housemade baguette with bahn mi aioli

CAPRESE

Sliced fresh mozzarella, tomatoes, greens, and fresh basil on housemade ciabatta with balsamic aioli

TURKEY COBB

Local sliced turkey breast, bacon, sliced hard boiled egg, lettuce, tomato on a arti- san deli roll with blue cheese aioli

SALAD BOXES
gourmet foodie salads with baguette, and a housemade dessert
ANTIPASTO

Baby greens, romaine lettuce with parsley leaves, fresh mozzarella, artichoke hearts, roasted red pepper, kalamata olives, sun-dried tomatoes, red onion, and toasted pine nuts with housemade balsamic vinaigrette

SOUTHWEST

Fajita seasoned chicken breast, greens, grape tomatoes, black beans, roasted corn, crumbled cotija, and tortilla strips with cilantro ranch

LUAU

Sesame chicken breast with mixed greens, cucumbers, green onions, bell peppers, carrots, mango, and wonton crisps with grilled pineapple vinaigrette

+ Small Plates
Small Plates

Small Plates

Small Plates Station Ideas

ROASTED LAMB

Roasted lamb chops with rosemary garlic beurre blanc

SHRIMP REMOULADE LETTUCE CUPS

Flavorful shrimp in traditional remoulade sauce, served in lettuce cups

BEET AND APRICOT

Colorful beets and dried apricots garnished with pistachios served on a bed of mixed tuscan greens. Served with a roasted
apple vinaigrette

UTAH NAVAJO TACO

Ground bison topped with nopales cactus and pico de gallo on a housemade Navajo fry bread

GRILLED PEACHES AND BURRATA SALAD

Grilled peaches with burrata mozzarella cheese, and prosciutto on a bed of chopped romaine. Served with a black pepper balsamic vinaigrette

PULLED ELK SLIDERS

Locally sourced elk on a pretzel roll with house made pickles

BLUEBERRY CORN FETA SALAD

Roasted corn with fresh blueberries, and bacon on a bed of chopped romaine. Served with creamy feta dressing

ROAST QUAIL ROULADE

Locally sourced quail on toasted polenta with a fresh red currant cumberland sauce

LONDON BROIL SLIDER

Corned beef brisket with cabbage slaw and horseradish sauce on brioche bun

CANAPE TRIO

Traditional brushetta with herbed cheese on sliced housemade bread
artichoke tapenade on housemade blackbread with red onion sliver

local Utah trout on bagel with High West Campfire Rye whiskey spread, garnished with local microgreens

SMOKED GARLIC POTATO

Black garlic roasted potatoes with caper aioli

ENGLISH FISH & CHIPS

Breaded halibut and traditional english chips served with malt vinegar aioli and lemon wedges, ketchup, and tartar sauce

CHICKEN TIKKA MASALA

Tender, slow-cooked thigh meat in a creamy masala sauce, our housemade naan, basmati rice, and garnished with fresh herbs

+ Hors D’oeuvres
Hors D’oeuvres

Hors D’oeuvres

Butler Passed Hors D’oeuvres Ideas

CANDIED APPLE PORK BELLY

Tooele Valley pork belly drizzled with an apple onion cream sauce and salted caramel

AHI TUNA NICOISE

Seared ahi tuna on a potato base topped with caper aioli, niçoise olive, and fresh tarragon

BRIE, FIG, AND ORANGE CANAPE

Served on a water cracker with fresh fig, orange marmalade, brie, and orange zest garnish

SMOKED DUCK BREAST

On a rosemary cheese polenta with a bourbon demi glace and shaved truffle

BEEF STRIP LOIN

On roasted polenta rounds with sun dried cherry salsa

CHARRED PORK TENDERLOIN

With pink peppercorn champagne demi

MEDITERRANEAN SALAD CUP

Fresh mediterranean salad tied in a romaine lettuce cup served in shot glass with sauce

GINGER ORANGE CHICKEN BITES

With cucumber mint relish

BBQ TINI

Braised beef with mashed potatoes and coleslaw in a stemless martini glass

UTAH TROUT CANAPE

Local steelhead trout served on a bagel crostini smeared with a High West Campfire Rye spread. Garnished with Park City’s Strong Vertical Gardens microgreens

MARINATED MOZZARELLA SALAD

Fresh mozzarella with sundried tomatoes and balsamic reduction

ASIAN FUSION AHI

Fresh ahi with spicy mayo, tobiko, and seaweed ribbon on a sesame crisp

GREEK CUCUMBER CANAPE

With feta, basil, and sundried tomatoes

BLACK BREAD CANAPE

House made black bread topped with artichoke tapenade and garnished with a red onion sliver

Hors D’oeuvres Station Ideas

UTAH’S OWN CHEESE DISPLAY

Cheeses from local cheese makers, including artisan selections from the award-winning Beehive Cheese Company, Heber Valley Cheese, and  many other selections served with sliced housemade breads

APPLE BBQ MEATBALLS

Made from scratch meatballs with our housemade barbecue sauce

SALMON LOX

Smoked salmon with diced red onions, capers, and cucumbers

SHORT RIB SLIDERS

Tender, boneless beef short ribs slowly braised in local beer, topped with cheddar cheese and served on a house made pretzel bun

SEASONAL ROASTED VEGETABLES

Fresh crudité and seasonal roasted vegetables served with garlic aioli

PORTOBELLO SLIDERS

Roasted portobello mushrooms on a pretzel bun with cheddar cheese, baby dill pickles, grape tomatoes, and our housemade barbecue sauce

PEACH SHALLOT CHICKEN SKEWERS

Regionally sourced organic fed chicken with peach shallot sauce

BRUSCHETTA BAR

Traditional bruschetta, artichoke tapenade, and herbed spinach dip with house made sliced bread

CITRUS MARINATED SHRIMP

Sustainably sourced shrimp marinated in a medley of citrus fruit, served with citrus tequila aioli

WARM ARTICHOKE DIP

Served with housemade sliced breads and pita chips

HUMMUS BAR

Traditional hummus, roasted red pepper hummus, and pasilla caper hummus with carrots, bell pepper strips and pita chips

+ Dinner
Dinner

Dinner

Dinner Station Ideas

CARAMEL APPLE PORK CHOPS

Succulent pork loin chops, caramelized pecans,and slices of tart apple in a satin smooth butter sauce with brown sugar, cinnamon, and nutmeg. Accompanied by roasted butternut squash mashed potatoes, green salad, artisan rolls, and housemade dessert

FOREST CHICKEN

Seared Frenched chicken breast topped with a wild mushroom white wine sauce, with wild rice pilaf, baby french tipped carrots, artisan rolls, fresh green salad, and housemade dessert

CARVED NEW YORK ROAST

Beautifully roasted New York roast served au jus with mashed potatoes, seasonal vegetables, artisan rolls, fresh green salad, and housemade dessert

MOROCCAN CHICKEN

Frenched chicken breast in a preserved lemon apricot sauce with almond Israeli couscous, Moroccan salad featuring fresh greens, tomatoes, cucumbers and house made labneh cheese in a green harissa dressing. Served with buttered chapati, and dessert

ROSEMARY VEAL

Ethically raised grass-fed veal chop with cheddar ansom grits, broccolini, artisan rolls, fresh green salad, and housemade dessert

Plated & Family Style Dinner Ideas

TARRAGON CHICKEN

Porcini dusted Frenched chicken breast with a green pea tarragon jus, baby french tipped carrots, dauphinoise potatoes, green salad, artisan rolls, and housemade dessert

SNAKE RIVER BEEF TENDERLOIN

Seared Snake River farms tenderloin with red wine jus, creamy horseradish, roasted garlic mashed potatoes, asparagus, artisan rolls, fresh green salad, and housemade dessert

ROASTED HALIBUT

Porcini dusted sustainably sourced halibut with a tarragon bearnaise with wild mushroom orzo, asparagus, fresh green salad, artisan rolls, and housemade dessert

LONG BONE KUROBUTA PORK

Kurobuta pork chops with an apple cider demi-glace, mascarpone polenta, seasonal vegetables, artisan rolls, fresh green salad, and housemade dessert

ITALIAN STUFFED CHICKEN

Rroasted Frenched chicken breast stuffed with Italian cheeses and spinach, topped with a creamy garlic sauce, with roasted potatoes, seasonal vegetables, artisan rolls, fresh green salad, and housemade dessert

RISOTTO CAKES

Handmade risotto cake with a wild mushroom sauce, heirloom french tip carrots, artisan rolls, fresh green salad, and housemade dessert

BRAISED WAGYU ZABUTON BEEF

Snake River Farms braised wagyu zabuton beef topped with a pistachio and pine nut crust with buttered fall vegetables on a butternut squash puree. Garnished with a douglas fir liqueur foam, park city strong vertical gardens pea tendrils, and dehydrated beet dust

Dinner Actions Station Ideas

CHURRASCO STATION

Variety of meats served on stainless steel swords sliced onto guests plates by chefs. includes grilled garlic sirloin tri-tip, sausage, grilled caipirinha chicken, and grilled pineapple

MEZZALUNA SALAD STATION

Chefs chopped greens using a mezzaluna knife, then tossed in a spinning bowl with dressing, finally assembled onto small plates

CEVICHE STATION

Guests make their own ceviche with shrimp, ahi tuna, corvina sea bass, and scallops then top with mango, red onion, cilantro, red bell peppers, cucumber, minced jalapeno, ribboned coconut, sweet corn, then top with freshly squeezed grapefruit, orange, or lime juice, and finish with chipotle aioli, tequila lime aioli, or avocado crema

STREET TACO BAR

Chefs create tacos using fresh corn tortillas topped with carne asada, then guests top with their choice of toppings

+ BBQ's & Picnics
BBQ's & Picnics

BBQ's & Picnics

Barbeque Station Ideas

CHUCK WAGON BBQ

St. Louis ribs, beef brisket, and grilled chicken with cowboy potatoes, baked beans, housemade barbecue sauce, coleslaw, potato salad, with buttermilk biscuits and fresh honey butter, and texas fudge cake

BRAZILIAN CHURRASCO

Grilled meats served on long sword skewers including grilled caipirinha chicken with lime and mint, grilled garlic sirloin tri tip and linguica sausage.  Garlic roasted tri color fingerling potatoes and spicy cous cous, Brazilian hearts of palm salad lightly tossed in a dressing of coconut milk lime juice and honey on a bed of bibb lettuce, and grilled pineapple

LUAU

Grilled Frenched teriyaki chicken and kalua pork served with hawaiian macaroni salad, a tossed green salad, fried rice, fresh tropical fruit, and haupia pudding

TASTE OF UTAH BBQ

Utah harvest salad, farro and quinoa rainbow salad served alongside Tooele Valley spare ribs and Snake River Farms beef brisket. Includes asparagus, green tipped carrots, dutch oven potatoes, and warm apple cobbler with local ice cream

CRAB BOIL

A traditional “lowcountry” crab boil with tender jumbo shrimp, crab, andouille sausage, fresh corn on the cob, baby new red potatoes, cajun garlic bread and housemade cornbread, fresh raisin coleslaw, amaretto fruit salad and a garden fresh strawberry shortcake

Picnic Station Ideas

PROMONTORY PICNIC

Assorted artisan deli sandwiches, our famous from scratch chicken noodle soup, green salad, and housemade dessert

PULLED PORK SANDWICHES

Slow-cooked pork with our house barbeque sauce on a deli roll with coleslaw, potato salad, baked chips, pickle spear, and freshly baked cookies

ZION EXCURSION

House green salads, potato salad, rainbow grain salad, make your own sandwich station including artisan deli rolls, chef carved flank steak and chef carved local turkey, local and imported cheeses, assorted sandwich toppings and aiolis, our housemade chicken noodle soup and potato bacon soup, and assorted large cookies

UTAH CHILI AND CORNBREAD

White chicken chili, southwest salad, cornbread with honey butter, and housemade dessert

+ Breaks & Breathers
Breaks & Breathers

Breaks & Breathers

Break Station Ideas

THE WASATCH

Gourmet kettle chips, crudite, fresh fruit, with large cookies

SOUTH OF THE BORDER

Housemade tortilla chips with guacamole and salsas

MOAB NATURALIST

Fruit and yogurt parfaits, granola, and beef jerky

GOURMET COFFEE BAR

With locally roasted coffee

DOWNTON ABBEY

Selection of teas with tea sandwiches, mini scones, shortbreads, and preserves

UTAH’S OWN

Local Utah cheese display with house made breads and local artisan sodas

+ Action Stations
Action Stations

Action Stations

Action Station Ideas

CHEESEMONGER BAR

Guests customize their own grilled cheese sandwiches with local fresh ingredients

GUACAMOLE AND SALSA BAR

Guacamole made fresh by our chefs while guests watch with fresh and delicious ingredients including avocado, cilantro, onion, garlic, lemon, lime, and tomatoes. With a variety of our fresh tomatillo salsa, black bean jicama corn salsa or a traditional red salsa and crisp fried tortilla chips

SLIDER BAR

Flank steak slider on artisan bread, caprese bacon sliders on ciabatta, pulled pork slider on pretzel roll. Guests top with chimichurri sauce, our housemade BBQ sauce, whole grain mustard, or balsamic aioli. Served with french fries and tots

CHURRASCO STATION

Variety of meats served on stainless steel swords sliced onto guests plates by chefs. includes grilled garlic sirloin tri-tip, sausage, grilled caipirinha chicken, and grilled pineapple

MEZZALUNA SALAD STATION

Chefs chopped greens using a mezzaluna knife, then tossed in a spinning bowl with dressing, finally assembled onto small plates

CEVICHE STATION

Guests make their own ceviche with shrimp, ahi tuna,corvina sea bass, and scallops then topped with mango, red onion, cilantro, red bell peppers, cucumber, minced jalapeno, ribboned coconut, and sweet corn. Zest with freshly squeezed grapefruit, orange, or lime juice, and finish with chipotle aioli, tequila lime aioli, or avocado crema

STREET TACO BAR

Chefs create tacos using fresh corn tortillas topped with carne asada, then guests top with their choice of toppings

GOURMET MAC & CHEESE

Macaroni and cheese made with local and imported cheese then guests can add lobster meat, fried chicken bites, apple smoked bacon, and other fresh toppings

HAND ROLLED SUSHI BAR

Chefs create a variety of hand rolled sushi. Served with edamame

SPANISH PAELLA STATION

Shrimp, mussels, clams, sausage, chicken, saffron rice, parsley, chives, and oregano cooked together in a traditional paella pan

SOUP TASTING BAR

Utah beer cheese soup with pretzel bites creamy chicken with fresh biscuit    tomato bisque with basil crema and a brie crouton

CAPRESE CARVING STATION AND SALT BAR

Selection of local tomatoes with assorted local and international salts, bocconcini, chevre, infused olive oils, balsamic vinegars with toasted house made baguettes and fresh ciabatta, and focaccia

CURRY BAR

Three varieties of curry with naan bread and papadum, jasmin rice and basmati rice. Let guests top with nuts, cilantro, green onion, mint, tamarind chutney, chili paste, and plain yogurt

BREAKFAST SANDWICH BAR

Made to order omelets with guests choice of several different ingredients

OMELET BAR

Let our chefs create the perfect breakfast sandwich with fresh eggs, and local meats and cheese

SAVORY BREAKFAST CREPES

Filled with chive and spinach scrambled eggs and topped with a mornay sauce

+ Desserts
Dessert

Dessert

Dessert Ideas

SALTED CARAMEL MACADAMIA CUPCAKES

Chocolate cupcakes topped with salted caramel frosting, macadamia nuts and a sprinkle of sea salt

STRAWBERRIES AND BISCUITS

Sweet lemon biscuit, macerated strawberries, and whipped cream

THE CHOCOLATE CONSPIRACY

Housemade ice cream placed on a walnut crumble and hidden inside of a dark chocolate sphere, guests are wowed when hot caramel sauce is poured over the sphere and reveals what’s inside

SNICKERDOODLE CUPCAKE

Butter yellow cupcakes with a hint of cinnamon, frosted with buttercream and dipped in cinnamon sugar

SQUASH AND CARDAMOM CAKE

Made with local squash and finished with brown butter frosting

DESSERT TRIO

Chocolate lava cake topped with sea salt    sticky toffee pudding topped with ice cream    pomegranate poached pear

BLUEBERRY TART

Roasted blueberries, lemon-thyme cream, almond brittle

HAND PIES

Vanilla bean panna cotta with a cranberry gelée garnished with sugared cranberries and orange zest

CHAMPAGNE CUPCAKES

Vanilla champagne cupcakes with champagne buttercream

Dessert Station Ideas

ARTISAN ICE CREAM SANDWICH BAR

Featuring our own housemade ice cream – grilled banana bread ice cream sandwich – grilled banana bread with vanilla bean ice cream – mimosa ice cream sandwich – orange sorbetto on a champagne macaron with champagne gelée    huckleberry pepper and corn ice cream sandwich – huckleberry pepper ice cream served on a corn cookie

SWEET CREPE STATION

A LeCroissant original! Fresh crepes filled with bavarian crème and topped with our housemade sauces including caramel pecan, warm vanilla, and hot fudge. Finished with a mixed berry compote and freshly whipped cream

DONUT BAR

Cake donut that guests can top with their choice of toppings and sauces

WARM DESSERT STATION

Croissant bread pudding, warm fudge cake, apple cake with warm sauces and whipped cream

SHORTCAKE STATION

Guests choose from chocolate, vanilla, or sponge bundt cakes, then create their own delicious dessert with housemade sauces including caramel pecan, warm vanilla, hot fudge, seasonal fruit compote, and freshly whipped cream

ARTISAN GELATO BAR

Locally made gelato assortment served in waffle cones

DECONSTRUCTED PIES

Berry with pie crust crisp, peach with crumble, and chocolate silk with oreo cookie served in a stemless martini glass

+ The After Party
The After Party

The After Party

After Party Ideas

ANIMAL STYLE SLIDERS

Beef patty, lettuce, and cheddar cheese with animal sauce on a bun served with french fries

STREET TACO BAR

Chefs create tacos using fresh corn tortillas topped with carne asada, then guests top with their choice of topping

GAS STATION NACHOS

Tortilla chips, fritos, and cool ranch doritos. Guests top with warm nacho cheese, jalapeno rings, sour cream, chili, sliced black olives, and pico de gallo

TOT BAR

Tater tots with gourmet aiolis and dipping sauces

HOT DOG CART

Gourmet hot dogs with ketchup, mustard, whole grain mustard, fry sauce, relish, thousand island dressing, our housemade barbecue sauce, thai peanut sauce, diced onions, sport peppers, jalapeno rings, sauerkraut, swiss cheese, crushed potato chips, sliced cucumber, shredded carrots, fresh carrots, and spicy mayo

PIZZA OVEN

Your choice of three pizzas with a variety of toppings

MINI MILK SHAKES

Attendant passed milk shakes (adult or virgin)

+ Beverages
Beverages

Beverages

Beverage Station Ideas

ITALIAN SODA BAR

Cream soda, sprite, and club soda with assorted flavors of syrup then guests top with fresh whipped cream

INFUSED WATER BAR

A variety of fresh infused water

GOURMET COFFEE BAR

With locally roasted coffee

ARTISAN TEA BAR

With sustainably sourced local and imported teas

LOCAL ARTISAN SODAS

Cola, grape, orange, root beer, and cream soda

LEMONADE BAR

Fresh lemonade with assorted infused flavors

+ Bar Service
Bar Service

Bar Service

Bar Station Ideas

MIMOSA BAR

Champagne or prosecco with fresh fruit juices, and fruit garnish

BLOODY MARY BAR

Tomato juice with celery, bacon, beef jerky, limes, lemons, banana wax peppers, jalapenos, green olives, stuffed olives, salt and pepper, worcestershire, and assorted hot sauces

LEMONADE LIBATIONS BAR

Fresh lemonade with local libations

FOOD AND WINE TASTING BAR

Chef created specialty items carefully paired with local and imported wines

BEER AND FOOD TASTING BAR

Chef created specialty items carefully paired with local and imported beers

BEER FLIGHTS

Featuring local and imported beer

WINE FLIGHTS

Featuring local and imported wines

MILLION BUBBLES FLIGHT

Featuring three types of champagne or prosecco

SCOTCH OR WHISKEY TASTINGS

Featuring local and imported scotch or whiskey

HOT BEVERAGE BAR

Gourmet locally roasted coffee with spirits and libations

+ Holiday Cocktail Parties
Holiday Cocktail Parties

Holiday Cocktail Parties

The Holiday Lounge Cocktail Party

BUTTERNUT SQUASH SOUP SHOTS

With cinnamon crema

UTAH TROUT CANAPE

Smoked local steelhead trout served on a bagel crostini smeared with a High West Campfire Rye spread. Garnished with Park City’s Strong Vertical Gardens microgreens

CRANBERRY POMEGRANATE TAPENADE

Served with crostini and mascarpone cream

CHICKEN WELLINGTON BOUCHEE

Tender pieces of chicken breast in a creamy supreme sauce inside a flakey puff pastry shell

POMEGRANATE BRAISED SHORT RIBS

Tender pieces of beef short ribs slow braised in a pomegranate jus and finished with pomegranate arils

AHI TUNA NICOISE BITE

Seared ahi tuna on a potato base topped with caper aioli, nicoise olive, and fresh tarragon

DESSERT

Gourmet dessert assortment

BEVERAGE

Infused water

Snowy Afternoon

SEASONAL VEGETABLE CRUDITE DISPLAY

Carrots, celery, cauliflower, cucumbers, broccoli, and dip

APPLE BBQ MEATBALLS
CUBED CHEESES AND CRACKERS
DELUXE HOLIDAY COOKIE DESSERT ASSORTMENT

A variety of seasonal, delicious, made-from-scratch, bite-sized cookies

BEVERAGE

Infused water

Nutcracker Suite Dessert Reception

GOURMET HOLIDAY DESSERT ASSORTMENT

A variety of seasonal, delicious, made-from-scratch, bite-sized desserts

HOT BEVERAGE BAR

Hot chocolate & hot apple cider with peppermint candies, whipped cream, marshmallows & cinnamon candies

INFUSED WATER

Very Merry Cocktail Reception

BOUNTIFUL CHEESE DISPLAY

Featuring imported and domestic cheeses and meats, marinated olives and garnished with nuts, grapes, dried fruits, and berries, served with sliced bread

SEASONAL ROASTED GARDEN VEGETABLE DISPLAY

Served with aioli

BEEF TENDERLOIN PLATTER

Thinly sliced bourbon pepper crusted beef tenders served with baguette slices, creamy horseradish, and whole grain mustard

HOLIDAY BRUSCHETTA BAR

Served with sliced breads and olive oil toasted crostini. Toppings include roasted garlic goat cheese spread, cranberry pomegranate tapenade with mascarpone, and olive tapenade

STUFFED CREMINI MUSHROOMS

Filled with local sausage and Beehive rosemary cheese

WARM ARTICHOKE DIP

With pita chips and fresh corn chips

DELUXE HOLIDAY DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

Over the River and Through the Woods

SEASONAL ROASTED GARDEN VEGETABLE DISPLAY

Served with aioli

SMOKED TURKEY & PEPPER JACK CHEESE SANDWICHES

With cranberry mayo on mini artisan breads

BUBBLING ARTICHOKE DIP

Served with sliced breads and pita chips

DELUXE HOLIDAY DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

Festive Open House

GOURMET CHEESE BOARD

Featuring imported and domestic cheeses, served with sliced breads

ROASTED ASPARAGUS

With garlic aioli

HOLIDAY BRUSCHETTA BAR

Traditional, butternut squash & roasted red pepper hummus served with pita chips, carrots, and colorful bell pepper strips

SHRIMP BOWL

Served with cocktail sauce

CHEF CARVED TURKEY STATION

Served with mini artisan rolls, cranberry chutney, whole grain mustard & mayo

DELUXE HOLIDAY DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

A Feast of Flavors

BUTLER PASSED HORS D'OEUVRES
1ST COURSE

Fruit and Nut Quinoa Salad Shooter

Butternut Soup Shot

Chicken and Biscuits Soup Shot

Herbed Sundried Tomato Spread Served on Endive

PALATE CLEANSER

Lemon Sorbetto

2ND COURSE

Ahi Tuna Niçoise Bites

Mini Loaded Baked Potatoes

Prosciutto Wrapped Asparagus

Spiced Sugared Nuts

PALATE CLEANSER

Mint Sorbetto

3RD COURSE

Chicken Wellington Bouchee

Bourbon Beef Bites served with Chimichurri

Cranberry Pomegranate Tapenade

served on crostini with mascarpone cream

PALATE CLEANSER

Lime Sorbetto

DESSERT COURSE

Milk and Cookies

mini cookies served with milk shots

Mini beignets with coffee

Assorted Mousse Shots

Pomegranate Verrine, Chocolate Bavarian and Panna Cotta

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

+ Holiday Events
Holiday Events

Holiday Events

The Yuletide Breakfast

SEASONAL SLICED FRUIT

With yogurt dip

HOLIDAY PASTRY BASKET

An assortment of freshly baked goods selected by our pastry chef

EGGS BENEDICT

With hollandaise sauce

ROASTED FINGERLING POTATOES
LOCAL SAUSAGE
BEVERAGE

Infused water

Orange juice

Cranberry juice

The Grand Holiday Brunch

CHEF-CARVED APPLEWOOD SMOKED HAM

Served with house-made applesauce

TRADITIONAL QUICHE

With ham and cheese

ROASTED FINGERLING POTATOES
SHRIMP BOWL

Served with cocktail sauce

BREAKFAST BREADS AND ROLLS

With butter, fruit preserves, and cheeses

SIGNATURE FRUIT DISPLAY

With pomegranate fruit dip

WARM CROISSANT BREAD PUDDING

A long time LeCroissant tradition! Layers of our own buttery, flakey croissants baked in a velvety creme anglaise with dried craisins and pecans, served with our house-made vanilla brandy

BEVERAGE

Infused water

Orange juice

Cranberry juice

Baby, It’s Cold Outside!

Our delicious house-made soups with salad, served with artisan breads and rolls, and our made-from-scratch deluxe holiday dessert assortment. Beverages include infused water and cranberry ginger spritzer

HOLIDAY SOUPS (choose two)

Butternut Squash Soup                                          

New England Clam Chowder                       

Potato Bacon Soup

White Chicken Chili

Herbed Vegetable Barley

Chicken Noodle

SEASONAL SALADS (choose two):

Mizuna Salad

baby spinach, edamame, hearts of palm, carrots, and champagne vinaigrette

Beet and Apricot Salad

tossed in a roasted apple vinaigrette and garnished with pistachios on a bed of greens

Winter Salad

with golden raisins, diced granny smith apples, candied pecans, and cranberry vinaigrette

Holiday Fruit Salad

assortment of seasonal fruits layered with maple whipped cream

Poached Pear Gorgonzola Salad ($1.00 upgrade)

tender spinach and baby greens with crisp bacon, poached pears, candied pecans and gorgonzola cheese, served with a balsamic dressing

Maple Roasted Butternut Squash Salad

mixed greens, served with roasted butternut squash, pomegranate, and toasted pumpkin seeds, served with an herbed maple orange dressing

Pomegranate Apple Salad ($1.00 upgrade)

a fresh medley of Fuji apples, plump cranberries and tangy pomegranates finished with crushed pecans and a grenadine dressing

House Green Salad

crisp romaine and iceberg lettuce in a traditional mixed green salad with cucumbers, cherry tomatoes, olives, and shredded carrots, served with our house-made ranch dressing

Let It Snow

HOUSE GREEN SALAD

Crisp romaine and iceberg lettuce in a traditional mixed green salad with cucumbers, cherry tomatoes, olives, and shredded carrots, served with our house-made ranch dressing

CHEF-CARVED SLOW ROASTED TURKEY BREAST

Served with cranberry compote and turkey gravy

CHEF-CARVED APPLEWOOD SMOKED HAM

Served with house-made applesauce

MASHED POTATOES
DRIED FRUIT STUFFING
CHEF'S CHOICE SEASONAL VEGETABLES
ARTISAN ROLLS AND BUTTER
DELUXE HOLIDAY DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

All I Want for Christmas

HORS D’OEUVRES

BUBBLING ARTICHOKE DIP

Served with sliced breads and pita chips

BOUNTIFUL CHEESE DISPLAY

Featuring imported and domestic cheeses and meats, marinated olives and garnished with nuts, grapes, dried fruits, and berries

SEASONAL ROASTED GARDEN VEGETABLE DISPLAY

Served with aioli

ENTRÉE

HOUSE GREEN SALAD

Crisp romaine and iceberg lettuce in a traditional mixed green salad with cucumbers, cherry tomatoes, olives, and shredded carrots, served with our house-made ranch dressing

HOLIDAY APPLE SALAD

A fresh medley of Fuji apples, plump cranberries and tangy pomegranates finished with crushed pecans, and a grenadine dressing

CHEF-CARVED ROAST PRIME RIB OF BEEF

With a rosemary juniper demi-glace and mild horseradish

POMEGRANATE CHICKEN

Sauteed Frenched chicken breast with a pomegranate rum demi glacé and candied pecans with chestnut mashed potatoes, French tipped carrots, asparagus, and artisan rolls with butter

BUTTERNUT SQUASH MASHED POTATOES
CHEF'S CHOICE SEASONAL VEGETABLES
ARTISAN ROLLS WITH BUTTER
DESSERT

Vanilla Bean Crème Brûlée

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

BUON NATALE!

HORS D’OEUVRES

GOURMET CHEESE BOARD

Featuring imported and domestic cheeses, served with sliced breads

HOUSE MARINATED OLIVES

A beautiful blend of imported and domestic olives tossed in a house seasoned marinade

HOLIDAY BRUSCHETTA BAR

Served with sliced breads and olive oil toasted crostini. Toppings include roasted garlic goat cheese spread, cranberry pomegranate tapenade with mascarpone, and olive tapenade

ENTRÉE

WINTER SALAD

With golden raisins, diced granny smith apples, candied pecans, and cranberry vinaigrette

PANZANELLA BREAD SALAD

Grilled bread with sundried tomatoes, roma tomatoes, roasted bell peppers, and fresh basil, tossed in an sun dried tomato vinaigrette

SALMON LIMONE

With a lemon caper white wine sauce

TUSCAN CHICKEN

Herbed Frenched chicken breast with an olive, caper, grape tomato, and artichoke heart confit

DELUXE HOLIDAY DESSERT ASSORTMENT
FOCACCIA AND CIABATTA BREADS WITH BUTTER
CHEF'S CHOICE SEASONAL VEGETABLES
BROWN BUTTER ORZO
TUSCAN POTATOES

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

Home for the Holidays

BUTLER PASSED HORS D’OEUVRES

CURRIED CAULIFLOWER SOUP SHOT
AHI TUNA NICOISE BITES

Seared ahi tuna on a potato base topped with caper aioli, niçoise olive,and fresh tarragon

WELLINGTON BOUCHÉE

puff pastry cup filled with chicken, and sauced with a rich wellington sauce

ENTRÉE

MAPLE ROASTED BUTTERNUT SQUASH SALAD

Mixed greens, served with roasted butternut squash, pomegranate, and toasted pumpkin seeds, served with an herbed maple orange dressing

POMEGRANATE APPLE SALAD

   A fresh medley of Fuji apples, plump cranberries and tangy pomegranates finished with crushed pecans and a grenadine dressing

CHEF CARVED ROAST PRIME RIB OF BEEF

With a rich Burgundy Jus and a mild horseradish sauce

APRICOT CRANBERRY CHICKEN BREAST

Roasted Frenched chicken breast with lemon sage fingerling potatoes with an apricot cranberry chutney and creamy brie cheese

PECAN WILD RICE PILAF
CHESNUT MASHED SWEET POTATOES

Roasted chestnut puree folded into mashed white sweet potatoes

CHEF'S CHOICE WINTER VEGETABLES
ARTISAN ROLLS WITH BUTTER
DELUXE HOLIDAY DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Cranberry Ginger Spritzer

Infused Water

Taste of the Orient

HORS D’OEUVRES

AHI TUNA ON WONTON CRISP

Served with spicy mayo, tobiko, and seaweed ribbon

BAHN MI LETTUCE CUP

Sesame pork meatball with water chestnuts in fresh baby romaine

VEGETABLE EGG ROLL

With hoisin peanut sauce

ENTRÉE

ASIAN SALAD

Mixed greens with mandarin oranges, watermelon radish, cucumber, wonton crisps, and sesame vinaigrette

SEAWEED FOCACCIA
ORANGE GINGER SALMON

Sesame crusted salmon with a cinnamon orange ginger glaze

TERIYAKI BRAISED SHORT RIBS
SAFFRON JASMINE RICE
STEAMED BOK CHOY
STIR FRIED VEGETABLES
GINGER PANNA COTTA DESSERT

With lemongrass gelee and sugared kumquats

BEVERAGES

Lychee Ginger Spritzer

Infused Water

The Event of the Season

This menu features multiple entrée stations as well as butler passed hors d’oeuvres. Entrée stations are a festive and versatile alternative to a plated dinner or dinner buffet. This fun and creative layout allows your guests to mingle and party while still enjoying a culinary adventure.

BUTLER PASSED HORS D’OEUVRES

SMOKED SALMON

With dill creme fraiche and pickled mustard seeds

ROASTED BUTTERNUT SQUASH SOUP SHOT

Topped with crème fraîche

HERBED SUNDRIED TOMATO SERVED ON ENDIVE
WELLINGTON BOUCHÉE

puff pastry cup filled with chicken, and sauced with a rich wellington sauce

FRESH BURRATA WITH POMEGRANATE RELISH

With fresh mint garnish

SALAD STATION

MIZUNA SALAD

Baby spinach, edamame, hearts of palm, carrots, and champagne vinaigrette

BEET AND APRICOT SALAD

Tossed in a roasted apple vinaigrette and garnished with pistachios on a bed of greens

HOUSE GREEN SALAD

Crisp romaine and iceberg lettuce in a traditional mixed green salad with cucumbers, cherry tomatoes, olives, and shredded carrots served with our house-made ranch dressing

SEASONAL FRUIT SALAD WITH MAPLE CREAM

ENTRÉE STATION 1

BEEF TENDERLOIN STATION

Double R Ranch certified prime beef tenderloin in a pomegranate black pepper demi-glace, served with creamy horseradish

POTATO DAUPHINOISE
CREAM CORN BRULEE

ENTRÉE STATION 2

CHEF-CARVED SLOW-ROASTED TURKEY BREAST STATION

Served with gravy and cranberry compote

HOUSE-MADE STUFFING
HARICOT VERT

French green beans

ENTRÉE STATION 3

MASHED POTATO BAR

Guests can create their own gourmet mashed potatoes with sautéed mushrooms, bacon bits, cheese, green onions, sour cream, and rich gravy

THE GRAND DESSERT BUFFET

HOLIDAY PANNA COTTA

Italian for cooked cream – a delicate silky smooth vanilla custard with seasonal flavors served in a stemless martini glass

TRIPLE CHOCOLATE BAVARIAN

Dark chocolate, milk chocolate, and white chocolate mousse layers topped with a chocolate glaçage served in a stemless martini glass

HOLIDAY PEAR STRUDEL

layered pastry filled with fresh pear (pastry chef’s selection), served with whipped cream

WARM CROISSANT BREAD PUDDING

long time LeCroissant tradition! Layers of our own buttery, flakey croissants baked in a velvety creme anglaise with dried craisins and pecans, served with our house-made vanilla brandy sauce

DELUXE DESSERT ASSORTMENT

variety of delicious, made-from-scratch, bite-sized desserts

BEVERAGES

Infused Water

Cranberry Ginger Spritzer

+ Holiday Entrée Menu
Holiday Entrée Menu

Holiday Entrée Menu

Entrée Selections (select one)

POMEGRANATE CHICKEN

Sauteed Frenched chicken breast with a pomegranate rum demi glacé and candied pecans with chestnut mashed potatoes, French tipped carrots, asparagus, and artisan rolls with butter

BONELESS SHORT RIBS

A cold weather favorite! Boneless short ribs served with Beehive Apple Walnut mashed potatoes, chef’s choice seasonal vegetables, and artisan rolls with butter

CHEF-CARVED APPLEWOOD SMOKED HAM

A tender ham smoked in applewood, with warm house-made applesauce. Served with dauphinoise potatoes, chef’s choice winter vegetables, and artisan rolls with butter

PRIME RIB DINNER

Chef-carved roast prime rib of beef with a rosemary garlic rub, served with a red wine juniper demi glacé, mild horseradish sauce, mashed potatoes, cream corn brulee, and artisan rolls with butter

IDAHO TROUT

With blood orange maltaise sauce, pecan wild rice pilaf, asparagus, french tip carrots, and artisan rolls with butter

ROSEMARY ROASTED VEAL CHOP

Tender veal chops braised with rosemary wild mushrooms with a delicate red wine demi glace and served with creamy cheddar Anson Grits

APRICOT CRANBERRY CHICKEN BREAST

Roasted Frenched chicken breast with lemon sage fingerling potatoes with an apricot cranberry chutney and creamy brie cheese

TRADITIONAL TURKEY DINNER

Slow roasted turkey breast served with mashed potatoes and rich gravy, house-made stuffing, cranberry compote, and artisan rolls with butter

SNAKE RIVER FARMS CANDIED APPLE PORK BELLY

Mouth-watering pork belly topped with an apple onion cream sauce and salted caramel drizzle. Served with a creamy black pepper polenta, chef’s choice winter vegetable, and artisan rolls with butter

HERB-ENCRUSTED LAMB

Tender Frenched herb crusted lamb chops with a rosemary garlic beurre blanc, rainbow Israeli couscous, French tipped carrots, and artisan rolls with butter

CEDAR BRINED PORK CHOP

A roasted double cut pork chop marinated in a earthy cedar brine with a sweet cinnamon pear chutney, roasted butternut squash puree, tender asparagus, and artisan rolls with butter

FELIZ NAVIDAD

Chef-carved flank steak with chimichurri and Pollo en Crema con Migas – Sautéed chicken breasts served in a rich cream sauce laced with nopales and poblano pepper strips, served with corn succotash, cilantro lime rice, and roasted fingerling potatoes

TRADITIONAL ROAST BEEF

A salt and pepper roasted eye of round served au jus with butternut squash mashed potatoes, seasonal vegetables, and rolls with butter

SAUSAGE STUFFED PORK LOIN

With wild mushroom cream sauce, dauphinoise potatoes, chef’s choice seasonal vegetables, and artisan rolls with butter

ORANGE GINGER SALMON

Sesame crusted salmon with a cinnamon orange ginger glaze, saffron jasmine rice, steamed bok choy, and seaweed focaccia

Salad Selections (select one)

MIZUNA SALAD

Baby spinach, edamame, hearts of palm, carrots, and champagne vinaigrette

BEET AND APRICOT SALAD

Tossed in a roasted apple vinaigrette and garnished with pistachios on a bed of greens

WINTER SALAD

With golden raisins, diced granny smith apples, candied pecans, and cranberry vinaigrette

SOUTHWEST SALAD

Mixed greens with tomatoes, corn, black beans, shredded cheddar, and tortilla strips, served with cilantro ranch dressing, and house vinaigrette

HOUSE FRUIT SALAD

Assortment of seasonal fruits layered with whipped yogurt and pomegranate dressing

POACHED PEAR GORGONZOLA SALAD ($1.95 upgrade)

Tender spinach and baby greens with crisp bacon, poached pears, candied pecans and gorgonzola cheese served with a balsamic dressing

MAPLE ROASTED BUTTERNUT SQUASH SALAD

Mixed greens, served with roasted butternut squash, pomegranate, and toasted pumpkin seeds, served with an herbed maple orange dressing

POMEGRANATE APPLE SALAD ($1.95 upgrade)

A fresh medley of Fuji apples, plump cranberries and tangy pomegranates finished with crushed pecans and a grenadine dressing

HOUSE GREEN SALAD

Crisp romaine and iceberg lettuce in a traditional mixed green salad with cucumbers, cherry tomatoes, olives, and shredded carrots served with our housemade ranch dressing

FRUIT AND NUT QUINOA SALAD

Red quinoa with fresh and dried winter fruits, salted pecans, topped with shaved manchego cheese, served on a bed of arugula

Desserts (select one)

TRIPLE CHOCOLATE BAVARIAN

Dark chocolate, milk chocolate, and white chocolate mousse layers topped with a chocolate glaçage served in a stemless martini glass

VANILLA BEAN CRÉME BRÛLÉE

A house favorite! 

DELUXE DESSERT ASSORTMENT

A variety of delicious, made-from-scratch, bite-sized desserts

HOLIDAY PEAR STRUDEL

layered pastry filled with fresh pear (pastry chef’s selection), served with whipped cream

DECADENT CHOCOLATE CAKE

delicious seasonal chocolate cake

VANILLA BEAN PANNA COTTA

With cranberry gelee and sugared cranberries

WARM CROISSANT BREAD PUDDING

long time LeCroissant tradition! Layers of our own buttery, flakey croissants baked in a velvety creme anglaise with dried craisins and pecans, served with our house-made vanilla brandy

EGGNOG CHEESECAKE

With local Outlaw spiced rum caramel

SWEET POTATO PIES

Red quinoa with fresh and dried winter fruits, salted pecans, topped with shaved manchego cheese, served on a bed of arugula

HOLIDAY TIRAMISU

Sponge cake soaked in grand marnier syrup layered with pomegranates, mascarpone mousse, garnished with a lace cookie

CINNAMON PAVLOVA

With white chocolate mousse and sugared cranberries

GINGER PANNA COTTA

With lemongrass gelee and sugared kumquats

MOUSSE ASSORTMENT

Pomegranate verrine, chocolate bavarian, and panna cotta served in shot glasses

APPLE SPICE CAKE

Fresh baked apple spice cake with a cream cheese mousse frosting, drizzled with caramel

GOURMET DESSERT ASSORTMENT ($2.00 upgrade)

A variety of delicious, made-from-scratch, bite-sized desserts

HOLIDAY TRIFFLE ($2.00 upgrade)

Layers of sponge cake, fruit, custard and cream

POMEGRANATE VERRINE ($2.00 upgrade)

A layered dessert featuring mousse made from The Queens Tea Blue Tea, pomegranate gelee, and mascarpone créme, topped with a white chocolate plaque served in a stemless martini glass

Beverages

All menus include infused water service

UPGRADED COLD BEVERAGES $1.50

Pomegranate Spritzer

Sparkling White Grape Juice

Cranberry Ginger Spritzer

Sparkling Apple Juice

Eggnog

UPGRADED HOT BEVERAGES ($2.95)

Gourmet Hot Cocoa Bar

Coffee Bar

Hot Apple Cider

Warm Eggnog