Mountain Top Catering Winter 2009-2010 Menu
(Effective Nov. 1, 2009-May 1, 2010)
Hors D’ Oeuvres
Cheese Platter w/ Hard Salami, Spiced Olives and Crackers
Mushrooms Stuffed with Sausage, Olives and Craisins
Grilled Marinated Shrimp served with Tanqueray Cocktail Sauce
Warm Brie Drizzled w/ Honey and Pistachios served with Dried Apricots and Figs, Red Seedless Grapes and Crostinis
Portabello Mushroom and Scallion OR Pork & Shrimp Potstickers with Dipping Sauce
Bruschetta with Roasted Yellow and Red Peppers, Capers and Gorgonzola Cheese
Warm Spinach and Artichoke Dip w/ Pita Triangles and Vegetable Sticks
Hamachi Ceviche with Orange & Scallion OR Lobster Salad in Endive Cups
Mini Crab Cakes w/ Remoulade Sauce
Curried Portabello Mushroom OR Beef Tenderloin OR Chicken Satay with Mint Vinaigrette Dipping Sauce
Rosemary Dijon Encrusted Colorado Lamb Chops
Sesame Seed Encrusted Seared Ahi Tuna with Soy Wasabi Ginger Dipping Sauce on Seaweed Salad
Spicy Meatballs
Oysters on the Half Shell with Tanqueray Cocktail Sauce, Horseradish and Lemon Wedges
Chicken Drums Roasted in Mountain Top BBQ Sauce and served with Blue Cheese Dip
Spicy Crab Nori Rolls served w/ Soy Wasabi Ginger Sauce and Pickled Ginger
Vegetable or Chicken Quesadilla Triangles with Guacamole & Salsa
Creamy Smoked Trout with Apple and Celery on Crispy Pumpernickel
19. Sweet & Spicy Spare Ribs
Soups & Salads
Southwest Chicken Tortilla Soup
Curried Butternut Squash Soup
Lentil, Portabello Mushroom and Spinach Soup
Fire Roasted Tomato Soup with Garlic and Herbs
Creamy Wild Mushroom Soup with Fresh Thyme and Sherry
Asparagus Leek Soup
Beef Tenderloin Minestrone
Caesar Salad with Mountain Top Caesar Dressing, Romaine Hearts, Parmesan Cheese and Croutons
Spinach and Endive Salad with Roasted Squash and Goat Cheese Rounds in a Rosemary Balsamic Vinaigrette
Bibb Salad w/ Bacon and Tomato and Blue Cheese Dressing
Mixed Green Salad with Walnuts, Blue Cheese, Craisins and Granny Smith Apples in a Citrus Vinaigrette
Endive, Pear, Roquefort and Spicy Candied Pecan Salad
Mixed Greens with Beets, Orange Segments, Toasted Almond Slivers, Craisins in a Asian Vinaigrette
Spinach Salad with Oranges, Bacon, Goat Cheese and Red Onions in a Balsamic Vinaigrette
Entrées
Asian Braised Boneless Beef Short Ribs w/ Cranberry-Teriyaki GlazeVeal Osso Bucco
Pad Thai with Choice of Shrimp, Scallops, Beef Tenderloin, Chicken,
Tofu OR Tempeh & Vegetables
Beef Tenderloin (OR N.Y. Strip OR Flank Steak) served with Gorgonzola Cream Sauce and/or Chimichurri Sauce
Grilled Shallot New England Lobster Tails
Mountain Top Surf & Turf (Combination of above two items)
Rosemary Dijon Crusted Colorado Rack of Lamb
St. Louis Style Pork Ribs w/ Mountain Top BBQ Sauce
Asian Glazed Salmon
Blackened Grouper with Mango Avocado Salsa
Pecan & Herb Encrusted Ono with Cranberry Relish
Wine Braised Chicken with Shallots and Pancetta
Fettuccine with Lobster, Artichoke & Sun Dried Tomatoes in a Thyme Parmesan Cream Sauce
Crispy Pan Seared Duck Breast with Dried Cranberries
Thick Cut Pork Chops with Mushroom Sauce
Pan Seared Sea Scallops with Citrus Tarragon Butter
Vegetarian Shepherds Pie“Turkey Dinner”
Herb Stuffed Turkey w/ Caramelized Onion GravyBread Stuffing w/ Mushrooms and BaconSmashed Sweet Potatoes
w/ ApplesCranberry Sauce w/ Dried Apricots and CardamomRoasted Winter Vegetables
Side Dishes
Sauteed Green Beans and Brussel Sprouts w/ Chile and Mint
Chive Risotto Cakes
Creamy Rosemary Polenta
Cous Cous with Apricot and Almonds
Rustic Rosemary Mashed Red Potatoes
Quinoa with Mint, Orange Zest and Craisins
Orange Honey Glazed Carrots
Twice Baked Potato with Bacon, Blue Cheese and Garlic Sautéed Broccoli
Lemon Roasted Asparagus
Brown Rice with Shiitake Mushrooms & Scallions
Lemon Scented Saffron Rice
Steamed Broccoli with Garlic
Roasted Winter Vegetables
Spanish White Beans w/ Spinach
Sautéed Snap Peas and Asparagus
Garlic & Herb Roasted Grape Tomatoes
Spaghetti Squash
Brussel Sprouts with Pancetta and Craisins
Butternut Squash
Portabella Mushroom Risotto w/ Spinach
Desserts
German Chocolate Cake
Assorted Pastry Tray (Includes Pastry Chef’s selections. Assortment may include mini-éclair, cannoli, mini cheesecake,
German chocolate cake, chocolate delice, mini-fruit tart, or brownie)
N.Y. Style Cheesecake with Fresh Fruit
Old Fashioned Apple Crisp A La Mode
Brownie OR Chocolate Chip Cookie with Vanilla Ice Cream and Telluride Truffle Cabernet Sauvignon Chocolate Sauce
Fancy Cup Cakes
Milk Chocolate Cake
Crème Brulée
Maple Vanilla Roasted Pears with Vanilla Ice Cream
Carrot Cake
Passion Fruit Ganache Cake
Tiramisu
Hazelnut Mousse Cake
Coconut and Pineapple Custard Cake
Please review menu above or click on links to download printable versions of the menu in PDF Format or Microsoft Word Format.
We feel the menu offers a wide variety of delicious options that satisfies a range of palettes. However, if there is something that you don't see on the menu, we will try to accommodate all requests.
Food and Wine pairing services upon request.
To Book an Event:
Please give us a call or email to discuss your special event and make menu selections. A new menu and/or customized cooking proposal will be drawn up and once menu and logistics are confirmed, we can provide you a quote to cater your event. A non-refundable $25 per person, per meal deposit is required to reserve a date and can be made with a credit card. Full payment for our services is required the day of the event. 10.4% tax and an 18% gratuity will be added to your bill.
Visa, MC, American Express and Diner Cards Accepted
Contact David Hafer at anytime to discuss your special occasion.
We look forward to working with you on making your event memorable.
Thank You!