Santa Fe

Steamed Oysters 

Fried Chicken 

Crispy Catfish and Pickled Okra 

Long-Braised Collard Greens  

Black-eyed Peas and Rice 

Forever-cooked Pork Roast (Carving Station) 

Cheese Grits 

Classic Coleslaw 

Corn Bread 

Georgia Pecan Pie with Vanilla-Bourbon Ice Cream 

Peach Cobbler

Tortilla Soup 

Slow-Cooked Pork in Adobo (Carving Station) 

Achiote-rubbed Cedar Plank Salmon 

Green Chile Chicken Enchiladas 

Grilled Squash and Corn Tamales 

Jicama, Grilled Corn and Anasazi Bean Salad 

Fresh Tortillas and Salsas de la Casa 

Rice and Beans 

Indian Flat Bread 

Vanilla Natillas in a Piñon Crust 

Traditional Wedding Cookies

Baby Back Ribs 

Slow-cooked Beef Brisket 

BBQ Chicken 

Macaroni and Cheese au Gratin 

Barbecued Baked Beans 

Green Beans and Onions 

Classic Coleslaw 

Corn Bread 

Big Chocolate Layer Cake

Guacamole Made to Order (Attendant/Chef) 

Ceviche Platter 

Caliente Caesar Salad 

Spicy Shrimp Veracruzana 

Chicken in Pumpkin Seed Mole  

Grilled Snapper in Mojo de Ajo 

Beef Tenderloin Fajitas, Steamed Corn Tortillas 

Black Beans 

Mexican Rice  

Flan 

Sopapillas

Caesar Salad with Parmesan Croutons 

Caprese Salad: Tomato, Basil and Mozzarella 

Tortellini with Peas and Prosciutto 

Saffron Risotto with Shrimp and Mussels 

Tuscan Steak: Herb-grilled whole Striploin (Carving Station) 

Cannellini Beans with Sage and Grilled Sausage 

Broccolini with Garlic and EV Oil 

Herbed Focaccia Bread 

Crème Brulée  

Tiramisu

Cornmeal-crusted Rainbow Trout 

Roasted Rack of Elk (Carving Station) 

Watercress Salad with Sundried Cherries and Goat Cheese 

Grilled Quail with Colorado Quinoa and Corn Stuffing 

Green Beans with Toasted Pine Nuts and Wild Mushrooms 

Silky Mashed Potatoes 

Chocolate Bread Pudding

Sushi and Sashimi Platter with California and Spicy Tuna Rolls 

Summer Shrimp Rolls with Peanut Dipping Sauce 

Chicken and Kobe Beef Saté 

Mu Shu Pork 

Duck Fried Rice Shrimp and Scallops in Thai Red Curry 

Green Papaya and Squid Salad 

Korean BBQ Spareribs 

Coconut Rice Pudding 

Jumbo Shrimp Cocktail 

Prime Rib-Eye (Carving Station) 

Maple-Grilled Salmon 

Loaded Baked Potatoes 

Creamed Spinach 

Wedge Salad with Blue Cheese and Bacon 

Sliced Beefsteak Tomatoes  

Crispy Onion Haystack 

Sourdough Rolls 

New York Style Cheesecake, Strawberry Sauce

Chilled Seafood Platter: Jumbo Prawns, Cherrystone Clams and Oysters on the Half Shell, 

French and American Cocktail Sauces  

Savannah-Style Lump Crab Cakes, with Remoulade 

Lobster Penne with Tomato and Basil 

Roasted Monkfish Loin or Turbot (in season) 

French Green Beans, Toasted Almonds and Shallots 

Rack of Veal (Carving Station) 

Crayfish Sauce Nantua 

Caesar Salad 

Strawberry and White Chocolate Shortcake 

Smoked Salmon and Artisan Caviar display 

Local Organic Greens with Black Truffle Vinaigrette

Grilled Lobster Tails 

Black Pepper-crusted Whole Tenderloin of Beef (Carving Station) 

Filet of Sole in Lemon Butter 

White Truffle Potatoes au Gratin 

Assorted Baby Vegetables 

Grilled White and Green Asparagus 

Extreme Indulgence: an Entire Table of Elegant Desserts