Mountain Top Catering Summer 2010 Menu
(Effective May 1, 2010 through November 1, 2010)
Hors D’ Oeuvres
Farmers Market Crudités with Goat Cheese & Herb Dip
Bruschetta with Roasted Peppers, Capers and Feta Cheese
Grilled Spicy Shrimp served with Papaya Mustard
James Ranch Artisan Cheese with Fig Marmalade and Crostinis
Shrimp and Pea Samosas with Mango Dipping Sauce
Lemongrass Chicken Potstickers with Dipping Sauce
Cumin and Salt Crusted Colorado Rack of Lamb Chops with a Lemon Cilantro Sauce
Spicy Seared Tuna Tartar with Avocado on Cucumber Rounds
Warm Brie Drizzled with Honey and Pistachios served with Dried Fruit, White Seedless Grapes, Crostinis and Assorted Crackers
Oysters on the Half Shell with Tanqueray Cocktail Sauce, Horseradish and Lemon
Mountain Top BBQ Chicken Drums
Vegetable, Chicken or Plain Quesadilla Triangles with Guacamole & Salsa
Creamy Smoked Trout with Apple and Celery on Crispy Pumpernickel
Curried Portobello Mushroom,
Beef Tenderloin or Chicken Satay with Mint Vinaigrette Dipping Sauce
White Bean and Oregano Dip with Toasted Pita Triangles
Lobster Salad in Endive Cups
Snow Crab Claws with Tanqueray Cocktail Sauce
Asparagus wrapped with Prosciutto, Honey Mustard and Garlic and Herb Cheese
Salads
Spinach Salad with Bacon, Red Onions, Tomatoes and Blue Cheese in a Balsamic Vinaigrette
Caesar Salad with Mountain Top Caesar Dressing, Romaine Hearts, Parmesan Cheese and Croutons
Jicama Salad with Spinach, Tomatoes and Mango in a Lime Cilantro Dressing
Watercress Salad with Apple and Avocado with Fresh Mint and Lime
Mixed Greens with Beets, Orange Segments, Toasted Almond Slivers and Craisins in a Asian Vinaigrette
Roasted Tomato Caprese Salad with Fresh Basil Vinaigrette
Soups
Cold Tomato Avocado Lime Soup
Lobster Corn Chowder
Asparagus Leek Soup
Fire Roasted Tomato Soup with Garlic and Herbs
Chilled Cucumber Soup with Shrimp
Entrées
Chicago Stockyards Certified Angus Beef: Beef Tenderloins, N.Y Strips, Flank Steaks and Rib eyes. Served with your choice of Chimichurri, Creamy Blue Cheese or Peppercorn SauceMountain Top BBQ Sauce Served With Boneless Braised Beef Short Ribs, St. Louis Style Pork Ribs or Red Bird Organic Split Chicken Breasts
Asian Grilled New England Lobster Tails
Mountain Top Surf & Turf (Any Beef Product with Lobster Tails)
Cumin and Salt Crusted Colorado Rack of Lamb with a Lemon Cilantro Sauce
Salt and Pepper Roasted Salmon with Roasted Pepper and Olive Relish
Tuscan Lemon Chicken
Fettuccine with Lobster, Artichoke & Sun Dried Tomatoes in a Pesto Cream Sauce
Veal Picatta over Fettuccine
Herb Marinated Pork Tenderloin with Mango Chutney
Pesto Crusted Halibut with Red Lentil Dahl
Roasted Muscovy Duck Breast with Apple Puree
Pecan Crusted Grouper with Remoulade Sauce
Pan Seared Sea Scallops with Corn Coulis
Marinated Pork “Lollipop” Chops with Peppers and Capers
Vegetarian Options
Penne Pasta with Artichoke Hearts, Feta, Roasted Red Peppers and Fresh Oregano
Eggplant Rolls with Fresh Tomato Sauce and Ricotta Cheese
Side Dishes
Mountain Top Catering will acquire the freshest, local in season produce from The Telluride Farmers Market and other sources. Please request this when selecting side dishes.
Garlic & Herb Roasted Grape Tomatoes
Cous Cous with Apricot and Fresh Mint
Creamy Rosemary Polenta
Sautéed Sweet Multi Colored Baby Carrots
Twice Baked Potato with Sweet Peas, Parmesan and Chives
Basmati Rice Pilaf with Zucchini,
Roasted Red Peppers and Parsley
Cucumber Salad with Hot Spiced Mustard Dressing
Parmesan Roasted Asparagus
Corn on the Cob (Olathe Corn when in Season) with Butter and Chives
Asian Cole Slaw
Baked Zucchini and Cheese
Roasted Fingerling Potatoes (local organic when available) with Garlic & Herbs
Steamed Broccoli with Garlic
Grilled Marinated Assorted Vegetables
Sautéed Snap Peas and Asparagus
Spaghetti Squash
Roasted Beets in Orange Vinaigrette
Boston Baked Beans
Greek Style Orzo Pasta
Chive Risotto Cakes
Desserts
Lemon Tarts with Fresh Fruit
Nectarine Raspberry Crisp A La Mode
Black Forest Cake
Key Lime Pie
Trio Chocolate Mousse (milk, white & dark 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
Peach & Raspberry Shortcake
Chocolate Chip Cookie OR Brownie with Vanilla Ice Cream and Telluride Truffle Cabernet Sauvignon Chocolate Sauce
Tiramisu
Brownie Cake
Sour Cream Pound Cake with Fresh Fruits
Peanut Butter Mousse Cake
Fresh Berries over Vanilla Ice Cream
Specialty Cakes Available Upon Request
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!