PRIVATE CHEF MENUConsist of chefs choice appetizer and a 3 course plated meal.

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FIRST COURSE (choose 1)

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Heirloom Beets, pistachio dressing, pea shoots, goat cheese, balsamic

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Roasted butternut squash soup, pom and pumpkin seeds, cream

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Shaved Brussel sprout and arugula, candied pecans, feta, roasted sweet potato

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Shaved fennel, kale, grapefruit, roasted cauliflower, pine nuts

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MAIN COURSE (choose 1)

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Venison Tenerloin, butternut squash puree, hert covert, fig demi, chimichurri

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Colorado beef tenderloin, potatoes purée, sour cherry demi, heirloom carrots, green goddess ($)

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Cast Iron Seared halibut, corn puree, squash succotash, brown butter caper sauce, salsa verde ($)

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Trout creek farms short rib Ragu, sweet potato gnocchi, crispy onions, wild mushrooms, chimichuri

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We can do a veggie "steak" either cauliflower, portobello, or tofu

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DESSERT (choose 1)

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Warm Sticky Toffee pudding, cream

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Old fashioned banana cream pie

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Olive oil chocolate cake, blackberry butter

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