Full Service Catering for For​t Collins and all Surrounding Areas

    Requires Chef & Service Staff
    Client is required to give caterer a selection count 10 day prior to the event.
    Limit up to Two Entrée Selection Per Event. Minimum 30


    Selecting a Plated Dinner with More than One Entrée Choice:
    When selecting a plated dinner with multiple options, you must provide a place card for each guest with their entrée choice clearly marked.
    Assigned seating by table number for this level of service is requested.
    You provide the table numbers and seating chart

     

    Include

    Salad, Dinner Rolls & Butter, Side Starch & Vegetable Side




    Choose One Salad

    House Tossed Salad

    Mixed Crisp & Tender Greens with Carrot, Cucumber, Tomato, Red Onion, Olives and Croutons Choice of Dressing


    Spinach Salad

    Tossed with Crisp Romaine, Mandarin Oranges, Strawberry, Candied Walnut, Dried Cranberries, Red Onions, Bleu Cheese. Balsamic Vinaigrette 


    Caesar Salad

    Crisp Romaine, Red Onion, Kalamata Olives, Parmesan, Croutons Creamy Caesar Dressing

    Harvest Salad

    Field Greens, Candied Walnuts, Julienne Sliced Apples and Carrots, Dried Cranberries, Red Onions and Croutons. Balsamic Vinaigrette

    Roasted Pear Salad

    Crisp Romaine, Mixed Baby Greens, Roasted Pear, Crumbled Gorgonzola, Candied Walnut. Lemon Vinaigrette Dressing



    Choose One Vegetable

    Green Beans Almandine

    With Slivered Almond

    Steamed Spaghetti Squash

    Olive Oil, Grape Tomato Halves & Tarragon

    Seasonal Vegetable Medley


    Vegetable Bouquet

    Ring of Zucchini Speared with Baton Cuts of Asparagus, Carrots and Bell Pepper, Roast and Finish with Garlic and Butter Seasoning

    Steamed Asparagus

    ​With Hollandaise Sauce




    Choose One Side Starch

    Yukon Gold Roasted Potatoes

    Rosemary Garlic Oil & Butter


    Greek Style Roasted Potato

    Wedged Potato, Seasoned with Olive Oil, Oregano Lemon and Garlic

    ​

    Creamy Garlic Mashed Potatoes


    Baked Potato Croquet
    Creamed & Formed, then Crusted with Seasoned Bread Crumbs

    Sautéed Red Bliss Potatoes

    Steamed and Roasted with Garlic and Herbs

    Twice Baked Potatoes

    Stuffed & Baked till Golden Brown

    Wild Rice Florentine
    With Pimento, Chopped Spinach

    Spanish Saffron Rice  
    With Carrots, Celery, Onions, and Chili


    Moroccan Couscous

    Sautéed with Onions, Peppers, Garbanzo Beans & Green Peas

    Tuscan Quinoa

    With Sautéed Diced Zucchini, Yellow Squash, Bell Pepper, Onions & White Bean

    Penne Al Vodka
    San Marzano Sauce, Cream & a Touch of Vodka

    Aglio E Olio Linguini Pasta

    Toasted Garlic & XVOO, with Fresh Parsley & Parmesan

    Cavatappi Pasta Pesto

    With Chunky Tomato and Parmesan 




    Poultry Entrées Selections

    Inside Out Chicken Cordon Bleu

    Melt in your mouth Ham and Swiss Cheese & Smothered in Homemade Cream Sauce


    Chicken Teriyaki

    Chicken Breasts Baked with Sliced Pineapples & Sweet Teriyaki Sauce

    Chicken Parmigiana

    Italian Breaded Chicken Breast Baked Topped with Mozzarella Cheese &Marinara Sauce

    Chicken Marsala

    Juicy Chicken Breast with Reduced Red Marsala Wine & Mushroom Sauce


    Chicken Piccatta

    Sautéed in Egg Batter, White Wine Caper Butter Sauce

    Chicken Mediterranean

    Sautéed in Egg Batter, Topped with Seasoned Spinach, Roasted Pepper Filets and Baked under Provolone Cheese

    Chicken Tuscano
    Sautéed Chicken Breast with Spinach, Artichoke Whole Garlic, Mushroom & Marsala Cream Sauce

                   Chicken Saltimbocca              
    Chicken Wrapped with Prosciutto Ham in Butter Cream Sauce




    Pork Entrées Selections

    Boneless Pork Chops

    Topped with Spinach, Roasted Peppers & Melted Provolone Cheese

    Orange Pork Loin

    Seasoned Pork Loin Slow Roasted & Topped with Mild Orange Wine Sauce

    Pork Tenderloin with Mango Chutney

    Slow Roasted Pork Tenderloin Carved & Topped with Mango Chutney

    Sliced Pork Tenderloin

    Chipotle Buerre Blanc



    Vegan and Vegetarian Entrée

    Eggplant Stack
    Roasted Eggplant Layered with Spinach, Tomato & Basil in Herb Marinara Sauce


    Garden Lasagna

    A layer of Ribbon Pasta, Ricotta & Mozzarella Cheese, Served with Roasted Vegetables &Tomato Sauce


    Stuffed Bell Peppers

    Tofu & Wild Rice in a Roasted Red Pepper Sauce


    Madras Coconut Curry

    Eggplant, Sweet Potato, Cauliflower, Zucchini, Bell Peppers, Chick Peas & Tofu


    Tropical Jack Fruit BBQ with Mango

    “Just Like a Pulled Pork “




    Beef Entrées Selection

    Beef Steak Diane

    With Mushrooms & Cognac Cream Sauce

    Roast Prime Rib of Beef

    Slow Roasted & Carved into 10 oz. Portions. Served with Horseradish Cream Sauce

    Roast Tenderloin of Beef

    With Demi-Glace, Baby Mushroom & Bleu Cheese

    New York Strip Steak

    Caramelized Onions & Butter Sauce

    Boneless Beef Short Ribs Red Wine Jus




    Seafood Entrées


    Tortilla Encrusted Tilapia

    Tilapia Filets Encrusted with Chipotle & Lime. Served with Pico de Gallo


    Honey Glazed Salmon with Dill


    Grilled Mahi Mahi

    with Mango Pineapple Salsa

    ​

    Filet of Sole Francaise

    Lemon, Garlic Basil Sauce


    ​


    ​


    ​


    ​




     


    ​


    ​


    ​

    ~ Plated Dinner ~