Southwest One

Hors d’oeuvres 

Roasted Poblano and Goat Cheese Quesadillas

Southwestern Fiesta Platter

Featuring Housemade Salsa, Chips, and Crudite in one. Pico De Gallo, Salsa Verde, Habañero Roasted Tomato, Black Bean Salsa and Guacamole.

Served with assorted tri-color Tortilla Chips,

Jicama Spears, and Red and Green Bell Pepper slivers.

Main Course

Achiote Marinated Grilled Chicken Breast with Citrus Aioli

Hatch Green Chile, Cheese, and Yellow Corn Enchiladas

Spanish Rice Salad with Sweet Peppers and Roast Corn

Crisp Romaine with Fresh Orange, Marinated Cherry Tomatoes,

Cucumber, and Avocado. Dressed with Tangy Lime Vinaigrette

And Tortilla Threads

Southwest Two

Hors d’oeuvres 

Zucchini Fritters with Grilled Shrimp and Citrus Cream Cheese 

Artichoke Hearts with Lemon Scented Mascarpone and Basil Chiffonade

Southwest Chicken Salad in Gougeres

Served with assorted tri-color Tortilla Chips,

Jicama Spears, and Red and Green Bell Pepper slivers.

Main Course

Juniper and Peppercorn Pork Tenderloin with a Smoked Cherry Demi

Sautéed, Julienne of Summer Squash with Cumin Butter

Southwestern Orzo with Chopped Scallions and

Roasted Red Peppers, tossed with a Lime Chive Dressing

Mixed Greens with Roasted Grape Tomatoes,

Red Chile Spiced Nuts, Marinated Jicama, and Shaved Manchego

With a Red Pepper Vinaigrette

Queso Fresco and Jalapeño Corn Bread

Southwest Three

Room Temperature Menu

Hors d’oeuvres 

Lime Avocado Wontons with Sage Pesto

Smoked Duck Carnitas with Napa Cabbage and Quince Marmalade

Jicama Coins with Avocado Mousse with Crispy Bacon Leek Slaw

Main Course

Chipotle Marinated Flank Steak with Chimichurri

Snapper Veracruz

Grilled Calabacitas with Summer Squash, Roasted Corn,

Green Chile and Queso Fresco

Achiote Roasted Fingerling Potatoes

Mixed Summer Greens with Peppered Strawberries, Almonds,

Shaved Red Onion and Aged Balsamic Vinaigrette

Butter Rolls

Southwest Four

Hors d’oeuvres 

Corn Cups filled with Santa Fe Salmon Tartar

Chipotle Corn Fritters with Cilantro Lime Salsa

Red Chile Rubbed Beef Canapé with Paprika Aioli

Main Course

Herbed Baked Rocky Mountain Trout with Hatch Green Chile Butter

Lime and Cilantro Marinated Grilled Chicken Breast with Spicy Pepita Salsa

Santa Fe Green Rice with Jalapeño, Fresh Lime and Chopped Cilantro

Salad of Baby Arugula, Mango Slices, Toasted Sunflower Seeds

Smoked Paprika Vinaigrette

Rustic Loaf with Butter

Continental One

Hors d’oeuvres 

Cabernet Marinated Beef Skewers with a Basil Aioli

Sundried Tomato and Manchego Risotto Balls

Endive Leaves with Saint Andre and slivers of Sundried Apricots

Main Course

Sautéed Prosciutto, Chevre and Stuffed Chicken Breast With Shallot Mushroom Reduction

Florentine Polenta Timbale

Honeyed Carrots

Bibb and Red Leaf Lettuces with Fresh Basil, Mozzarella and

Tomatoes and tossed with an Herbed Oregano Vinaigrette

Toasted Foccacia

Continental Two

Hors d’oeuvres 

Balsamic-Glazed Mushrooms Stuffed with Truffle Breadcrumbs

Oregano and Lemon Marinated Shrimp Skewers

Brie and Tart Cherries in Phyllo Purses

Main Course

Red Wine and Rosemary Grilled New York Strip

With Smoked Tomato Concasse

Airline Chicken Breast with a White Wine Pan Gravy

Dijon Roasted New Potatoes

Sautéed French Green Beans with Sweet Peppers

Romaine with Pickled Red Grapes, Toasted Walnuts and Blue Cheese

Apple Cider Vinaigrette

Sliced Rustic Bread

Continental Three

Hors d’oeuvres 

International Cheese and Fruit Platter

A seasonal display of International Artisan Cheeses, selected by our Chef and

beautifully presented with Red Flame Grapes, Sun-Dried Figs, Chile Spiced Nuts,

and Guava Membrillo. Assorted Imported Crackers.

Charcuterie Tray

Country Pate, Wild Mushroom Terrine, Serrano Ham, Van Dijk Goat Gouda,

Cornichons, Pitted Green Olives, and Grainy Mustard

Served with Sliced Baguette and Rosemary Croustade

Main Course

Roasted Herbs De Provence Sides of Salmon with Sauce Verte

Bowtie Pasts with Broccoli Florets, Peas, Cherry Tomatoes and Pesto Dressing

Bruised Kale with Lemon and Garlic

Marinated and Grilled Vegetable Tray

Southwest Four

Hors d’oeuvres 

Corn Cups filled with Santa Fe Salmon Tartar

Chipotle Corn Fritters with Cilantro Lime Salsa

Red Chile Rubbed Beef Canapé with Paprika Aioli

Main Course

Herbed Baked Rocky Mountain Trout with Hatch Green Chile Butter

Lime and Cilantro Marinated Grilled Chicken Breast with Spicy Pepita Salsa

Santa Fe Green Rice with Jalapeño, Fresh Lime and Chopped Cilantro

Salad of Baby Arugula, Mango Slices, Toasted Sunflower Seeds

Smoked Paprika Vinaigrette

Rustic Loaf with Butter