Casual Dinners

MENUS

Fish

Cedar Plank Wild Salmon with a ginger-maple glaze

Bibb Lettuce Salad with roasted beets, oranges and mint in a whole grain mustard vinaigrette

Crispy Potatoes with onions and fresh thyme

Sauteed Snap Peas with scallions and radishes

Vanilla and Chocolate Ice Cream  with blackberry-cinnamon sauce

Pan Seared Wild Salmon in a shallot buerre blanc Buttermilk Mashed Potatoes

Sauteed Spinach and Cherry Tomatoes

Arugula Salad with shaved parmesan, and toasted pine nuts in a lemon and olive oil drizzle

Strawberry Shortcake

Whole Wild Salmon stuffed with sweet onions, oranges, and fresh apricots

Lemon Basil Rice Pilaf with toasted almonds

Local Olathe Sweet Corn

Grilled Asparagus

Spinach Salad with goat cheese, pine nuts, and blueberries in a champagne vinaigrette

Ginger Molasses Cookies with vanilla ice cream

Nicoise Salad - grilled fresh yellowfin tuna in a lemon pepper crust over a bed of organic field greens with eggs, green beans, cucumber, cherry tomatoes, dilled potato salad, and nicoise olives in a dijon shallot vinaigrette

Handmade Focaccia

Lemon Curd Tart

Ciopinno - shellfish stew in a tomato saffron and white wine broth

Caesar Salad

Baguette

Chocolate Pots-du-Creme

Ruby Trout Filets with a parsley pine nut crust

Crisp Potato Cakes

Oven Roasted Ratatouille - tomatoes, peppers, onions, garlic, eggplant, and summer squash, slow-roasted with fresh herbs and lemon

Handmade Cherry Sorbet with ginger shortbread cookies

Sushi Party

All of our fish is caught and shipped the same day from Hawaii. Our Sushi Chef will create a sushi bar in your home, preparing sashimi, nigiri, and sushi rolls per your request.   Add miso soup, edamame, seaweed salad, and handmade dumplings to complete the experience.

 

 

Poultry

Grilled Chicken with handmade local cherry barbeque sauce

Corn on the Cob with lime and manchego cheese

Cold Asparagus Salad with dijon and mint

Caprese Salad

Warm Israeli Couscous with grilled vegetables, feta, and fresh basil

Summer Tart with almond crust

Handmade Porcini Mushroom Ravioli in light pesto

Crispy Lemon Parmesan Chicken

Arugula Salad with Lemon Dressing

Angel Food Cake with chocolate genache and ice cream

Pan Seared Duck Breast with a chipolte apricot glaze

Roasted Garlic Mashed Potatoes

Sauteed Spinach

Green Salad with beets, goat cheese, pepitas, and tangerines in a honey shallot vinaigrette

Macintosh Apple Pie with vanilla ice cream

Fig and Orange Stuffed Game Hens with maple orange glaze

Mashed Sweet Potatoes with shaved parmesan

Steamed Green Beans and Carrots

Mixed Green Salad with avocado, cucumber, grilled onions, and blue cheese in a balsamic vinaigrette

Chocolate Dipped Sugar Cookies

Meat

Red Wine Braised Local Organic Beef Shortribs

Creamy Parmesan Polenta

Steamed Garden Beans

Mixed Green Salad with warm marinated goat cheese, fresh cherries, and toasted pecans in a balsamic vinaigrette

Vanilla Bean Creme Brulee with fresh raspberries and honey tuille

Grilled Local Organic NY Steaks with a pepper crust, shallot parsley compound butter, and grilled mushrooms

Haystack Yukon Gold Potato Cakes

Grilled Asparagus

Mixed Green Salad with pears, blue cheese, and toasted walnuts in a balsamic vinaigrette

Grilled Butterflied Colorado Leg of Lamb with a caper and dijon sauce

Oven Crisped Home Fries with truffle salt

Sautee of Summer Squash and Zucchini with lemon and parsley

Bibb Lettuce with Herbed Vinaigrette

Triple Chocolate Brownies with vanilla ice cream

Colorado Rack of Lamb with rosemary and garlic served with a sweet cider mint sauce

Buttermilk Mashed New Potatoes

Sautee of Honeyed Carrots and Garden Beans

Mixed Green Salad with apples, gorgonzola and pecans in a balsamic vinaigrette

Peach Gallette with cinnamon ice cream

Pork Tenderloin stuffed with green chilies and monterey jack cheese

Mashed Sweet Potatoes with roasted garlic

Oven Roasted Cherry Tomatoes

Steamed Broccolini

Baby Romaine Salad with grapefruit, goat cheese, pine nuts, and cucumber in a dijon and local honey vinaigrette

Caramel Flan

 

MENU 1

Appetizers

Brie Stuffed Wonton Triangles topped with Apricot Relish

Sweet Potato Chip topped with Chevre, Kiwi, and Local Honey-Glazed Pancetta

First Course

Porcini Mushroom Flan topped with Watercress and Smoked Trout and fried leeks

Salad Course

                                                     

Arugula, honeydew, stilton, blueberries, baby radishes and toasted pecans in a ginger-basil vinaigrette

Intermezzo

Yellow Beet and Mint Sorbet topped with fresh mint served in tangerine bowls                           

Main Course

Local Elk Chops with Blackberry Thyme Pan Sauce, Celery Root Gratin, and a sautee of fiddlehead ferns and ruby carrots

Dessert

Individual vanilla and chevre cheesecakes over a pistachio dacquoise and strawberry mint salad

MENU 2

Appetizers

Brie and Apple Tartlets

Cherry Tomatoes stuffed with Fresh Basil, Artichoke, Parmesan, and Lemon

Prosciutto Cups filled with Seared Scallops, Crème Fraiche and Chives

Salad Course

Bibb lettuce salad with grapefruit, goat cheese, and pine nuts with a citrus honey mustard vinaigrette

Main Course

        

Cedar-Plank Wild Salmon with a maple-ginger glaze served with a wild rice pilaf of cranberries, hazelnuts, and leeks, and a sautee of ruby carrots and asparagus

Dessert Course

Local Peach Tart with vanilla pastry cream and slivered almonds

MENU 3

Appetizers

Assorted Bruschetta – Tomato/Fresh Mozzarella/Basil, Zucchini/Goat Cheese/Basil, Brie/Cherry/Pistachio

Sliced Peaches wrapped in Prosciutto and chive

Grilled Pesto Shrimp Skewers

Salad Course

Romaine Salad with Roasted Beets, Goat Cheese, and Walnuts in a Balsamic Vinaigrette

French Bread

Main Course

Mixed Grill:  Rosemary Crusted Beef Tenderloin with Horseradish Crème Fraiche,  Grilled Pork Tenderloin with Local Plum Glaze, Citrus Marinated Chicken Breast

Roasted Potatoes with Fresh Thyme and Garlic

Grilled Seasonal Vegetables

Dessert Course

Strawberry Shortcakes – a sweet milk scone topped with ginger sugar, hand whipped cream and sliced strawberries

MENU 4

First Course

Hollowed-out pumpkins filled with a Pumpkin-Ginger Bisque and a small Crisp Green Apple Slaw with Jicama, Radishes, Sunflower Sprouts and a Champagne Vinaigrette with Candied Pumpkin Seeds

Loaves of French Bread for the tables with olive oil and butter on the side

Main Course

Roasted Beet Salad with whole grain mustard and mint, garnished with Valencia orange zest

Cold Asparagus Salad with Dijon and tarragon

Sauteed Rainbow Chard tossed with Pinenuts, Local Apricots and Roasted Garlic

Roasted Root Vegetables with Fresh Thyme and Cracked Pepper

Rocky Mountain Quail Breast with a local Cherry-Sage Glaze

Elk Tenderloin with a Juniper-Maple-Rosemary Crust and Horseradish Crème Fraiche Sauce

Grilled Colorado Lamb Chops with a Cucumber Mint Sauce

Dessert Course

Individual Chocolate Pudding Cakes with Handmade Vanilla Bean Ice Cream and Chocolate Genache

MENU 5

First Course

Fresh Herb and Ricotta Ravioli tossed in a pesto sauce with local cherry tomatoes and Shaved Parmesan

Baskets of Handmade Fococcia Bread

Second Course

Caprese Salad of Local Heirloom Tomatoes, Fresh Mozzarella, Basil, Balsamic and Olive Oil

Local Peaches Wrapped in Thinly Sliced Prosciutto

Baby Arugula tossed with Fresh Lemon, Olive Oil, Sea Salt, Cracked Pepper, and Shaved Parmesan

Main Course

Lemon-Caper Roast Chicken

Lamb Osso Buco – Tender pieces of lamb in a tomato-white wine pan sauce garnished with a horseradish and pine nut gremolata

Grilled Portabello Mushrooms tossed with Braised Endive and Roasted Garlic

Oven Roasted Cherry Tomatoes Tossed with Truffle Oil

Zucchini and Summer Squash “Spaghetti” with Fresh Basil

Creamy Polenta

Dessert Course

Individual Local Apple Tarte Tatins with Local Honey Ice Cream

MENU 6

First Course

Green Salad with Grapefruit, Local Goat Cheese, ad Toasted Pinenuts with a Colorado Honey Mustard Vinaigrette

Baskets of Free Form Buttermilk Biscuits with Chive Butter

Main Course

Sauteed Olathe Sweet Corn and Roasted Red Pepper “Tamale” Packets

Sweet Potatoes mashed with roasted Apples and Garlic, topped with shaved Parmesan

Grilled Poblano Peppers stuffed with garlic, tomatillos, hominy, sweet onions, feta and cilantro topped with monterey jack cheese

Grilled Vegetables – zucchini, summer squash, red onion mushrooms, red pepper, cherry tomatoes

Grilled Chicken with a Local Cherry-Chipotle Sauce

Cedar Plank Salmon with an Orange-Maple Glaze

Dessert Course

Caramel Flan with Cinnamon Crisps and Fresh Berries

MENU 7

Passed Appetizers

Yukon Gold Potato and Chive Chip topped with Crème Fraiche and Caviar

Squid Ink Angel Hair Pasta Cake topped with a Citrus Salad and Handmade Ruby Trout Gravlax

Artichoke Petal topped with Grilled Red Onion, and a Lemon Parmesan Puree and Fresh Basil

First Course

Brioche Toast topped with Foie Gras, a Morel Mushroom, Cedar-Smoked Quail, Shallot and Cherry Salad and a Rose-Geranium Glazed Quail Leg

Salad Course

Winter Greens with Humboldt Fog Cheese, Toasted Hazelnuts, Candy Striped Baby Beets, Pea Shoots and a Plum Vinaigrette

Intermezzo

Lavender Grape Granita

Main Course

Local Honey, Cranberry, and Rosemary Crusted Colorado Lamb Loin over Herbed Gnocchi, and a Sautee of Fava Beans, Baby Leeks, Garnet Sunchokes, and Pattypan Squash

Dessert Course

Warm Chocolate Soufflee topped with Caramel Crème Anglais and Spun Sugar

MENU 8

Passed Appetizers

Local Bing Cherries stuffed with Goat Cheese and Pecans

Armenian Cucumber Chip topped with Seared Scallop and Tomatillo Coulis

Roasted Heirloom Baby Potato Stuffed with Shaved Andalo and Wild Mushroom Ragout

First Course

Thin Parmesan Custard topped with Half Apricot Stuffed with Apricot Wine-Braised Shredded Duck Thigh and Fresh Lavender with a Sauternes Beurre Blanc Sauce

Salad Course

Roasted Golden and Red Farmer’s Market Beets, Wedge of Ashen Goat Cheese, and Baby Beet Greens in a Beet Vinaigrette

Intermezzo

Meyer Lemon Sorbet with Candied Lemon Leaf

Main Course

Local Elk Chop Stuffed with Sour Cherry Compote, Caramelized Onions, and Fresh Rosemary, Individual Sweet Potato Gratin, Sautee of Garden Beans

Dessert Course

Individual goat cheese cakes with  hazelnut crust and raspberry coulis

MENU 9

First Course

Handmade Lemon Ricotta Ravioli in a Lemon Infused Egg Pasta Topped with Seared Local Trout Stack of Caramelized Shallots, Local Apples, Pine Nuts and Parsley

Salad Course

Arugula with Shaved Andalo Cheese, Preserved Meyer Lemons, and Garlic Grilled Crouton in a Meyer Lemon and Olive Oil Drizzle

Intermezzo

Heirloom Tomato Sorbet Served in a Chilled Cucumber Cup

Main Course

Local Lamb Chops with Local Blood Plum and Mint Salsa, Olathe Sweet Corn Polenta, Honey Glazed Baby Carrots and Roasted Garlic Rainbow Chard

Dessert Course

Brown sugar meringues with almond ice cream and sour cherry compote