Starters
Pan-Fried Buffalo Meatballs with Hardwood BBQ Sauce

Crab Cakes with a Chipotle Remoulade

Little Smokies Wrapped In Puff Pasty with Dijon Mustard Cream

Smoked Trout Salad on a Crisp Crouton

Petite Tacos with Pepper Jack Cheese and Spicy Ranch Dressing

Spicy Polish Sausage Rolled In Crispy Phyllo Dough

Salad

Iceberg Lettuce with Blue Cheese Dressing and Crisp Bacon

Entrée
Colorado Chili Rubbed Chicken with Jalapeno Mango Salsa

Pan Seared Loin of Buffalo with Port Wine Reduction

Oven Roasted Salmon with Toasted Pistachio Butter

Chili Braised Colorado Certified Beef Tips

Farm Raised Trout with Pine Nut and Sun dried Tomato Relish

Mesquite Smoked Pork Loin with Tomatillo Chutney

Starches

Crisp Potatoes Wedges with Colorado Red Chili and Cheese

Chili Scented Yellow Rice with Green Onions and Salsa

Yukon Mashed Potatoes with Chives and Sour Cream

Buttered Egg Noodles with Fresh Herbs and Cheese

Vegetables

Roasted Root Vegetables with Dry Cherries, Rosemary and Pearl Onions

Oven Roasted Yellow Corn with Jalapenos and Green Onions

Grilled Summer Vegetables with Cilantro and Lime

Lifestyles Catering

garlic – thyme – rosemary – tarragon – basil – paprika – coriander – ginger – cayenne – dill – chives – cloves – sage – fennel – bay leaf – curry – oregano – saffron – sesame -