Weddings
SAMPLE WEDDING MENUS
The following menus are some of our past customers’ favorites.
We can also customize any menu to suit your personal taste and budget.
Barbecue:
Entrees:
Southwestern Pork Tenderloin
Rubbed with Chipotle Peppers, Orange & Lime Juice & Fresh Herbs
Smoked Beef Brisket with a Root Beer BBQ Sauce
BBQ Chicken
Lemon Rosemary Chicken
Sides/Salads:
Jicama & Sweet Pepper Citrus Slaw
Mixed Green Salad with Toasted Pinon Nuts, Oranges & Lime Vinaigrette
New Potato Salad
Spicy Cowboy Beans
Bread Rolls
Rehearsal Dinner/Barbecue:
Entrees (choose from following):
Tri Tip Steak Rubbed with Chipotle & Molasses
Southwestern Pork Tenderloin
Rubbed with Chipotle Peppers, Orange & Lime Juice & Fresh Herbs
Smoked Beef Brisket with a Root Beer BBQ Sauce
Grilled Salmon & Mango-Roasted Sweet Pepper Salsa
BBQ Chicken
Lemon Rosemary Chicken
Sides/Salads:
Jicama & Sweet Pepper Citrus Slaw
Cole Slaw
Tomato, Cucumber, Feta Cheese
Mixed Green Salad with Maple Syrup-Balsamic Dressing
Mixed Green Salad with Toasted Pinon Nuts, Oranges & Lime Vinaigrette
Roasted Corn on the Cob
New Potato Salad
Orzo Salad
(orzo pasta, cucumbers, red onions & tomatoes in a basil vinaigrette)
Greek Salad
(artichokes, cherry tomatoes, cucumber, feta & olives in a balsamic-basil vinaigrette)
Baked Potato with Sour Cream & Chives
Spicy Cowboy Beans
Desserts:
Apple Walnut Sour Cream Pie
Rhubarb& Strawberry Pie
Apple & Berry Crisp
Chocolate Almond Bars & Lemon Bars
Southwestern:
Hors d’Oeuvres:
Shrimp Chipotle
(large shrimp stuffed with chipotle
pepper-cream cheese wrapped in bacon)
Spinach Basil Crepes filled with Cream Cheese,
Pinon Nuts & Sun-Dried Tomatoes
Avocado-Tomatillo Salsa with Tortilla Chips
Salad:
Mixed Green Salad with Toasted Pinon Nuts, Oranges & Lime Vinaigrette
Entrees choice of two:
Grilled Salmon with a Mango-Roasted Red Pepper Salsa
Southwestern Beef Tri Tip with Chipotle Aioli
Tomatillo Chicken
(chicken breasts stuffed with Portobello
mushroom & provolone in a green chili-tomatillo sauce)
Sides:
Grilled Vegetables
(red & yellow peppers, asparagus, red onions, zucchini & squash)
Roasted Baby Potatoes with Garlic & Rosemary
Fresh Bread
Southwestern #2:
Hors d’Oeuvres:
Spicy Cilantro-Chili Shrimp
with Mango Salsa
Grilled Artichoke with Asiago wrapped in Proscuitto
Avocado-Tomatillo Salsa with Tortilla Chips
Salad:
Mixed Green Salad with Toasted Pinon Nuts, Oranges & Lime Vinaigrette
Entrees:
Salmon Fillet Cigars with Ancho-Butter Wrapped in a Corn Husk
with Avocado Corn Salsa
Smoked Angus Prime Rib with AuJus & Horseradish Sauce
Sides:
Grilled Vegetables
(red & yellow peppers, asparagus, red onions, zucchini & squash)
Roasted Baby Potatoes with Garlic & Rosemary
Fresh Bread
Traditional #1:
Hors d’Oeuvres:
Baked Brie in Puff Pastry
with grapes, seasonal fruit & crackers
Elk Tenderloin, Gorgonzola & Roasted Garlic Crostini
Jumbo Shrimp Cocktail
Entrees:
Garlic-Herb Rubbed Beef Tenderloin with a Basil Aioli
Grilled Salmon with a Mango-Roasted Red Pepper Salsa
Salad:
Caesar Salad with Fresh Asiago Cheese
Sides:
Potatoes Au Gratin
Grilled Vegetables
(red & yellow peppers, asparagus, red onions, zucchini & squash)
Assorted Breads
Organic :
Hors d’Oeuvres:
Mozzarella, Tomatoes & Basil in a Balsamic Reduction
Sevillan Marinated Carrots
Quail Breast with Honey-Coffee Dressing
Entrees:
Grass-Fed Prime Beef with Fresh Herbs & Garlic
and a Mustard & Watercress Aioli
Free Range Chicken Breast with Lemon, Rosemary & Garlic
Salad:
Arugula & Greens, Roasted Beets with Pinon Nuts & Feta Cheese
Sides:
Grilled Vegetables
(Asparagus, Squash, Carrots, Eggplants, Fennel & Tomatoes)
Fingerling Potatoes with Garlic & Rosemary
Assorted Breads
Rocky Mountain:
Hors D’oeuvres:
Smoked Trout
Rustic Blue Cheese & Garlic
Elk Tenderloin
with Roasted Garlic-Gorgonzola Crostini
Skewered Achiote Grilled Quail
Entrees: (choice of two)
Grilled Elk with a Berry Demi-Glace
Buffalo Tenderloin with a Chile Lime Aioli
Herb Crusted Rack of Lamb with Smoked Tomato Chutney
Sides/Salads:
Mixed Green Salad with Pears, Caramelized Walnuts & Gorgonzola
with a Raspberry Dressing
Grilled Vegetables
(Red & Yellow Peppers, Asparagus, Red Onions, Zucchini, Squash
Portobello Mushrooms & Sun-Dried Tomatoes)
Potatoes Au Gratin or Fingerling Potatoes with Rosemary & Garlic
Assorted Breads
