PEAK TO PEAK WALK AROUND
(A casual menu created from appetizers, small plates and finger foods.)

During The Cocktail Hour

Passed Hors D'oeuvre Selections

Apricot and Andouille Stuffed Potato

Sweet Honey and Goat Cheese Tartlets
with Dried Fig and Rosemary

Chipotle Roasted Shrimp
with Fresh Lime Pico on Blue Corn Tortilla Crisps

Spanikopita
Triangles of Flaky Phyllo Pastry wrapped around a Cheese and Spinach filling
with Cucumber Mint Dip

Smoked Trout on a Crostini
with Dried Fruit and Pepper Chutney

For The Main Act of the Reception

Passed Hors D'oeuvre Selection

Grilled Shrimp on Chili Corn Cakes
with Mango Red Onion Salsa

Mini Beef Wellington
with Dijon Cream Sauce

Grilled Prosciutto Wrapped Asparagus
with Apple Raspberry Aioli

Smoked Salmon
with Lemon Cream Cheese, Fresh Dill and Capers on Crostini

Gorgonzola Filled Strawberry
with Balsamic Glaze

Displayed Hors D’oeuvre Selection

Domestic Cheese Tray
garnished with Grapes and Berries served with Assorted Crackers

Teriyaki Chicken Satays
with Spicy Sweet Thai Sauce

Bruschetta Station
Classic Italian Tomato and Basil Bruschetta and Grilled Portobello and
Thyme Bruschetta with Toasted Garlic Parmesan Crisps

First Action Station

Herb Dusted Grilled Beef Tenderloin
Carved to order
with Red Wine Portobello Demi Glace

Baker’s Basket of Assorted Dinner Rolls and
Whipped Sweet Cream Butter

Cavatappi with Chipotle Smoked Salmon
Fresh Pico do Gallo, Fresh Cilantro, Lime Cream Sauce topped with
Fresh Avocado and Fried Blue Corn Tortilla Ribbons

Second Action Station

Cajun Creations
Penne Pasta, Andouille Sausage, Fresh Bell Peppers, Onion and Mushrooms
tossed in a Cajun Style Tabasco Cream Sauce

Southwestern Caesar
Crisp Romaine with Diced Tomatoes, Red Onion, Fresh Avocado and Roasted
Corn tossed with Chipotle Southwest Caesar and topped with
Crispy Blue Corn Tortilla Ribbons

Coffee and Tea Service