MENU LIST

AMUSE BOUCHE

Truffle Pasta Forks

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Mini Lobster Cream Puffs

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Foie Gras Pate with Chutney

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Tuna Tartare in Wasabi Caviar

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Lobster Mousseline

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Mini Yukon Skins in Caviar

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Fig Prosciutto and Mascarpone

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Basil Chèvre Stuffed Grapes

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Smoked Salmon Pinwheels

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Salmon Ceviche Cucumbers

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Wild Truffle Mushroom Veloutè

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Polenta-Prosciutto Cakes

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PLATED APPETIZERS

Brie Cheese, Chestnut and Cranberry Phyllo Purses
With Pear, Figs and Port Wine Sauce

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HORS D’OEUVRES

SEAFOOD

Smoked Salmon – warm chive blinis – homemade crème fraiche – caviar

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Black and Blue Ahi Tuna – rice crackers, fresh wasabi salsa

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Shrimp Tempura on Sticks with a Thai sweet chili dipping sauce

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Salmon Tartare Cornets, “Claridges Recipe” – sesame tuile cone, salmon caviar, dill

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French Laundry Sashimi Tuna Cornets – Thomas Keller Recipe

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Basil-Panko Crusted Kumamoto Oysters in the Shell – lemon-chive aïoli

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Spicy Tuna and Crispy Rice – sesame seasoned, crispy rice, lemongrass glaze, crisp leeks

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Crispy Maine Lobster Spring Rolls – Asian sweet n’ spicy dip

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Lump Crab Cake – jumbo lump crab, lime zest, artichoke leaves & Osetra aïoli

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Spicy Tuna Crunch – sesame seasoned ahi tuna -Sriracha citrus emulsion-wasabi caviar

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Miso Seared Scallops in the Shell – Osetra caviar crema-mini forks

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Mini Maine Lobster Cream Puffs – marscarpone, macadamias, lemon & tarragon

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Lobster Bisque Shots Glasses – Spanish Sherry, mini lobster tail brochettes – mini straw

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Ahi Tuna Tartare – Master Chef Jonathan Waxman recipe, rice crackers with wasabi aïoli

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Crispy Wasabi Crusted Ahi Tuna Skewers – with a citrus dipping sauce

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Shrimp Cocktail Skewers – apricot-ginger horseradish dip with live fish

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Oysters Rockefellers – apple bacon, organic spinach, Reggiano, hollandaise

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Kumamoto Oysters – on ice pedestals, mignonette, cocktail, horseradish crème fraiche

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Cajun Popcorn “Crawfish” – spicy beer batter, Remoulade sauce-mini forks

MEATS

Waygu Tenderloin Skewers – bordelaise sauce (meat swords)

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Mini Beef Wellingtons – foie gras, sliced black truffles, delicate pastry

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Bite Size Savory Croissants Stuffed – with truffle chicken liver mousse & Cognac

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Mini Thai BBQ Baby Back Ribs – one inch fingers, Frenched, paper chef hat handles

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Colorado Elk Tenderloin Skewers – rosemary dipping sauce

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Golden Foie Gras Nuggets – foie gras “Torchon” raspberry chutney

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Colorado Lamb Pops – pomegranate dipping sauce & candied mint

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French Dip – silver dollar size shaved roast beef, baguette, creamy horseradish, skewer

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Slider / One-Biter – crisp pickle, Vermont cheddar, skewer (Kobe/Wagyu beef options)

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Croque Monsieur – toasted brioche, prosciutto, gruyére, blackberry jam

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Pork Tender Belly Bun – braised pork belly, plum sauce, spicy pickles and scallions

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Reuben Tower – classic corn beef, sauerkraut & Swiss cheese in puff pastry w/ thousand island dressing

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Colorado Buffalo Cocktail Meatballs – peach-chipotle BBQ sauce

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Pigs n Blanket Pops – spicy smoked sausage, puff pastry, whole grain mustard dip

POULTRY

Crispy Christmas Goose – bite-size waffles – maple-blueberries-mint

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Duck Confit Steamed Fluffy Buns – crispy duck, plum sauce, cherries, scallions

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Indonesian Style Chicken Satay with a Sriracha-peanut-coconut milk dipping sauce

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Grand Marnier Long Island Duckling A la Orange on skewers

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Coconut Cashew Chicken Lettuce Wraps – Bibb lettuce cups, Thai red curry – scallions

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Crispy Thai Chicken Spring Rolls – Asian BBQ dipping sauce Mini Crispy Duck Tacos – mango chutney – Serrano chili-cilantro

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Mediterranean Free Range Nuggets – Rosemary, Lemon-panko aïoli

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Duck Galantine – red currents-Port wine- mini forks

VEGETARIAN

Mini Gougéres French Brie cheese puffs

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Mini Red Curry Vegetable Spring Rolls – sweet Thai chili Asian dipping sauce

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Tartelette Pissaladiére – mini French caramelized sweet onion tarts

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One-Biter-Slider – garden burger, crisp pickle, Vermont cheddar, skewer

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Champignons-Artichaut Beignet – criminis-artichoke crisp beer batter, lemon aïoli

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Mini Brie and Cranberry Quiches – homemade crème fraiche

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Mini White Truffle-Risotto Balls panko, Reggiano-Parmigiano – mini forks

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Tuscan White Truffle Duxelle Stuffed Criminis – shallots-chives-crème fraiche

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Crisp Parmesan Chips – house kalamata tapenade-mango ketchup-flat parsley

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Dolmas – grape leaves, rice, lemon & mint on mini forks

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Wild Mushroom & Black Truffle Velouté Shots – Cognac and mini straws

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Local Avalanche Goat Cheese Profiteroles – strawberry-jalapeno jam- mini forks

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Goat Cheese Puff Lollipops – habanero raspberry compote

CAVIAR

Warm Chive Blinis – homemade Crème Fraiche – caviar of choice

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Potatoes Skins and Caviar – roasted purple potatoes, whipped potatoes, caviar, chives

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House Potato Chips – caviar of choice

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Mini Crispy Crepes – house crème fraiche, red onion-chives

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Caviar “Pommes de Terre” – whipped cream cheese, red onion & chives

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Mini Yukon Potato Soufflé Cakes– crème fraiche & your favorite caviar

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Asian Spoon Classic Service – potato, chive, red onion crème fraiche & caviar / spoon

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Carved Ice Caviar Displays – consult your chef for custom design

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Caviars: Hackleback, American Sturgeon, Servuga, Siberian Sturgeon, Imperial Osetra, Beluga, Golden Russian Karat Osetra, Golden Keluga & Triple OOO

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SOUPS

Spinach and Tomato Bisque
“Ying and Yang Presentation” With Crème Fraiche

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Curried Yam and Pumpkin Soup
With Chestnut Dust and Nutmeg Foam

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Osetra Martini Served Straight Up, a Celeriac Vichyssoise Topped with ½ Ounce of Royal Iranian Osetra Caviar and Chives. Served with Exotic Vegetable Chips for Caviar Dipping

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Slipper Lobster Bisque (bowl Presentation)
With Cognac and Crème Fraiche

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Shrimp and Asparagus Chowder (bowl Presentation)
With a Red Pepper Puree and Crispy Prosciutto

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Maine Lobster Corn Chowder (bowl presentation)
With Pommes Frites and Apple Bacon

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Warm Brie and Pear Velouté (bowl presentation)
With a Basil Oil Drizzle

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Roasted Duck Consommé alla Celestine (bowl presentation)
With Preserved Duck and Crepes

SALADS

Asian Pear, Arugala and Frisee Salad
With Caramelized Walnuts, Raspberries and Goat Cheese

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Bibb Hearts, Haricot Verts and Radicchio
With a Sweet Beet Vinaigrette, Seasoned Walnuts and Goat Cheese Crumbles

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Heirloom Tomato Salad
With Pesto, Homemade Ricotta and Balsamic Syrup

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Warm Crispy Duck Confit Salad
With Organic Field Greens, Caramelized Walnuts and Fresh Raspberries

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BLT Salad of Crisp Romaine Hearts, Vine Ripened Tomatoes and Warm Apple Bacon Tossed in a Homemade Green Goddess Dressing

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Crispy Wedge Salad with Heirloom Tomatoes, Italian Gorgonzola Crumbles and a Creamy Parmigiano Dressing

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Classic Caesar Salad with Garlic Croutons and Parmigiano Reggiano

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Frisee Lardon
Crisp Curly Endive Hearts, Apple Bacon and Aged Balsamic

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Aromatic Steamed White Asparagus
With a Sweet Pea Coulis, Oven-Dried Tomatoes and Italian White Truffle Oil

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Organic Field Greens and Fresh Basil
With Caramelized Walnuts, Fresh Raspberries, a White Balsamic Vinaigrette and Italian Gorgonzola Crumbles

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Classic Tuscan Caprese
With Vine Ripened Tomato, Fresh Mozzarella and Basil Leaves with a Balsamic Drizzle

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ENTREE MEATS

Whole Roasted – local CRM’s-Angus-Wagyu-Kobe beef tenderloin

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Filet Mignon – bordelaise sauce – Tuscan winter white truffle buerre composé

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Filet Mignon – stuffed – Maine lobster – butter & herbs

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Châteaubriand – Duchess potatoes – vegetable bouquetière – béarnaise sauce

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Jumbo Colorado Lamb Chops – pomegranate infused – Port wine sauce

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Colorado Lamb Tenderloin – caramelized shallots-demi glace

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Organic Canadian Jumbo Veal Chops au Chasseur

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Wiener Schnitzel – red cabbage – potato dumplings – fresh lemon- parsley

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Veal Scaloppini A la Marsala shallots – mushrooms – wine sauce

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Veal Oscar – scaloppini – lump crabmeat – phat asparagus – hollandaise sauce

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Colorado Wapiti Elk Tenderloins – savory rosemary or Port wine berry sauce

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Tama-Hawk Rib Eye – Crystal River Meats or Angus – au jus – creamy horseradish

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Dry-Age Colorado Cowboy Steaks – bone-in – aged 30-40 days

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Prime Rib of Beef – Yorkshire pudding – au just – creamy horseradish

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Bistecca A la Fiorentina – steak in the style of Florence, Italy – sliced

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Tournedos Rossini – Foie Gras – sliced truffles – bordelaise sauce

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Beef Wellington – duxelle, dijon – pate de Foie Gras “Torchon” – pastry wrap

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Colorado Buffalo Tenderloin (very tender 25% less fat – not gamey at all)

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Boeuf Bourguignon – mushrooms – bacon – shallots – campanelle

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Coleman’s Ranch All Natural Whole Pork Loin – wrapped in kale & proscuitto

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Marinated Coleman Ranch Pork Porterhouse with a Zinfandel-fig velouté

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ENTRÉE POULTRY

Crispy Mediterranean Free Range Chicken – lemon-rosemary-natural jus

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Chicken A la Picatta A la Meunière – lemon – capers – flat parsley – basmati

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Chicken Breast & Crispy Gnocchi – espagnole sauce – mushrooms – parmigiano

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Chicken Marsala con Funghi – scaloppini sauté – forest mushrooms – wine sauce

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Chicken n’ Dumpling Veloute – house potato dumplings – English peas

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Chicken Schnitzel – scaloppini – panko – lemon – spätzel

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Chicken and New Orleans Andouille Gumbo or Jambalaya – authentic Cajun

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Chicken Galantine – forcemeat – pistachios – red-current Cumberland sauce

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Caribou Chicken – clubs recipe-free range – pan roasted crispy – garlic herbs – jus

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Chicken Cordon Bleu – stuffed – Sonoma ham – Gruyere – crema

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Homemade Chicken or Turkey Pot Pie – vegetables – savory crust – individuals

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Chicken Paillard -lemon-basil-capers – house butter sauce

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Crispy Roasted Duckling – Cognac cherry sauce

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Crispy Roasted Duckling – Chambord-raspberry sauce

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Crispy Roasted Duckling A la Bigarde – Grand Marnier – Orange Segments

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Tuscan Turchetta – boneless organic turkey – white truffle stuffing – turkey velouté

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Traditional Roast Turkey – brined – classic accompliments – cranberry chutney

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ENTRÉE SEAFOODS

Maine Lobster Strudel – baby spinach – lemon zest – savory crust – aïoli

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Miso Marinated Chilean Sea Bass – sake – honey ginger -scallions

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Pecan-Basil Crusted Alaskan Halibut – citrus aïoli

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Baked Norwegian Salmon en Croute – stuffed w/ sliced fennel – spinach – pastry crust

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Seafood and Spicy Sausage Paella – Valencia rice – authentic pan

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Whole Roasted Florida Red Snapper – lemon, Maldon sea salt and Oreganata

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Brazilian Lobster Tails, traditional broiled – warm clarified butter – sauce Béarnaise

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Fresh Water Walleye A la Meunière – lemon – capers – scallions – house butter

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Colorado Farmed Striped Bass – herb marinated – crispy pan roasted – citrus fumetto

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Maryland Style Jumbo Lump Crab Cakes – lemon buerre blanc

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Colorado Style Jumbo Lump Crab Cakes – lime zest – Osetra caviar crema

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California Corvina – sauté – rainbow heirloom tomato-basil salsa

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Hawaiian Mahi Mahi – sweet soy – grilled pineapple – macadamias – banana leaves

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Whole English Dover Sole – Chef-filleted tableside – lemon-caper crema

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Cioppino – San Francisco bay style – crispy sour dough bread

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Classic French Bouillabaisse with toasted baguette – spicy rouille

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COLORADO LOCAL FLAVORS

Bravo Gardens
Edible Flowers and Fresh Herbs

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Bravo’s Homemade Cheeses
Fresh Mozzarella, Ricotta and Creamy Herb Goat Cheese, Goat Milk, Fresh Farm Eggs & Unpastorized Milk

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Bravo’s Homemade Ice Creams, Sorbettos and Gelatos
Colorado Pine-Cone, Lavender-Mint, Walnut-Maple, Organic Red Rose, Snap Dragon, Pineapple-Sage, Kate & Aki’s Cookie Crumble Gelato

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Bravo’s Homemade Flavors
Apple Wood Smoked Salmon, Colorado Smoked Trout, Moscovy Duck Prosciutto, Wild Boar Italian Sausage, Elk and Blueberry Sausage, Shrimp & Tasso Boudin

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Bravo Sauces
Demi Glace, Bordelaise, All-Natural Au Jus, Creamy Horseradish, Chianti Wine Sauce, Port Wine Glaze, Volute, Espangnole White Truffle Bachemella, ChimmiChurri, Crème Anglaise, Wild Mushroom Crema & Italian White and Black Truffle Oils

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Bravo Pestos
Arugula, Organic Spinach, Roasted Red Bell Pepper, Sun-Dried Tomato, Wild Mushroom & Sage, Asian Pesto and Garden Basil Pesto

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SMALL PLATE STATIONS

Small Plates are Mini Entrée Presentation where guests may experience many fun and flavorful international dishes.

Super Slow Roasted Short Ribs
With Cream Parmesan Polenta, Haricot Vert and Demi Glaze

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Baked Salmon, Spinach and Fennel en Croute
With a Lemon-Caper Sauce

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Pomegranate Marinated Colorado Lamb Chops
With Caramelized Maui Onion Mashers and a Port Wine Sauce

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Jumbo Gulf Basil Prawns
With Sweet Pea Risotto and a Roasted Red Pepper Nagé

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Marinated, Pan Seared Jumbo Sea Scallop
With Celeriac Mashers, Haricot Vert and a Osetra Caviar Crema

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Pan Roasted Lobster Cakes
Over Wilted Arugala with a Lobster Caviar Sauce

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Wild Mushroom Risotto
With Shaved Black Truffles and a Funghi Broth

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Pan Seared Basil Marinated Ahi Tuna
With White Truffle Mashers, Sugar Snaps and a Cactus Pear Nagé

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FOOD STATIONS

Action Food Preparation Stations are exciting, fun and flavorful way to entertain and feed large groups. In all stations chefs will be preparing foods per order directly in front of your guests, feel free to mix international cuisines which adds fantastic ethnic food excitement to any event.

Italian Pasta Station

Spaghetti Carbonara, Penne alla Bolognaise, Truffled Mac n’ Cheese Sides: Homemade Wild Boar Sausage, Spicy Meatballs (Pork or Tempeh)

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Gnocchi with Fava Beans, Tomato, Basil and Shrimp

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Condiments: Basil Bowl, Hot Peppers and Parmigiano Reggiano

Chef’s Carving Station with Mini Home Baked Rolls

Organic Beef Tenderloin with Cream Horseradish and Bordelaise Sauce

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Black Truffle Stuffed Pork Loins

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Barron of Beef with Sauces (Beef Hind Quarter-80 lbs)

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Whole Roasted Organic Turkey with Cranberry Chutney

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Whole Roasted Suckling Pig with Argentinean Chimichurri Sauce

Sushi Bar with Sushi Chef in a Kimono

Full Display with a Refrigerated Portable Sushi Bar

Oyster Bar

With an International Display of Oysters, Clams and Mussels

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Sucked Freshly per Guests

Soup Station

With Freshly Baked Breads, Oyster Crackers and Assorted Hot Sauces

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Perfect for those Cool Evenings

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Shrimp or Lobster Bisque with Cognac

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Minestrone, Chicken Noodle or Wild Mushroom with Truffles

Barbecue Station

BBQ Baby Back Rib, Chicken, Beef Brisket, Sausages, Beef Ribs

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Country Ribs, Spare Ribs, St Louis Ribs or Whole BBQ Pig

Whole Camp Fire Roasted Suckling Pig (Argentinean Style)

Basted with a Chimichurri Sauce

Seven Sea’s Seafood Station

Aromatically Steamed Lobsters, Shrimp, Stone Crab Claws (winter only), King Crab Legs, Snow Crab Claws and Stuffed Dungeness Crabs

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With Cocktail Sauce, Horseradish and Honey Mustard Sauce

Thai Station

Pad Thai to Order, Curries and Coconut Sauces

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Vegetarian, Shrimp, Chicken, and Beef with Basmati Rice or Rice Noodles

Brunch/Breakfast Station

Chef’s Carving Station of Honey Blazed Ham and Roast Turkey Breast

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Crispy Hash Browns

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Omelet’s and to Order

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Apple Bacon

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Assorted Pastries

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BRAVO DISPLAY STATIONS AVAILABLE

Display Stations are when portable kitchens are set up in the dining areas where guests may watch the chefs in action, normally there will be several display stations set up with a variety of cuisines.

Portable Refrigerated Sushi Bars with Chefs in Kimonos’

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Seafood Iced Oyster, Shrimp and Clam Bars, Seafood Towers

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Thai Pad Thai Station with Woks

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Argentinean Style Grilled Meats with a Chimichurri Sauce Brazilian Swords of Grilled Meats

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New England Clam/Lobster Bake

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Grill your own Steak Station with Sauces Provided

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Italian Pasta Station, Build your own Pasta

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Taco / Burrito Bar with all the Spanish Fixin’s

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Burger Bars with Classic Condiments

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Whole Pig Roast Hawaiian or Argentinean Styles

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Spanish Tapas, Assorted per Event

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Paella Station, Spanish Valencia Rice Dish

Desserts

Ice Cream Sundae Station

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Chocolate Fountain with Fruits and Pound Cake

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S’more Station with Long Skewers

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ETHNIC ACTION STATIONS

Action Station are Fun-High Energy Ethnic Cooking Station where foods are cooked, tossed, flambéed or grilled in the dining area leaving mouth watering aromas.

Cajun/Creole

Crawfish Etouffée Craw Fish are Sautéed with Onions and Bell Peppers then Flambéed with Sherry and Served over Rice

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Cajun Gumbo Chicken, Shrimp and Andouille Sausage are flambéed and added fresh to the Gumbo

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Jambalaya with Chicken and Andouille Sausage and Flambéed with Brandy then tossed with Spicy Cajun Rice

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Shrimp Creole with Onions, Peppers, and Tomatoes Flambéed with White Wine then Served over Rice

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Asian/Thai

Shrimp Stir Fry Rice Bok Choy, Napa Cabbage, Ginger and Scallions Flambéed with Mirin

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Pad Thai Pan Tossed with Tofu, Peanuts, Sprouts, Egg and Chilies with Rice Noodles

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Colorado

Hibachi Grilled Elk Tenderloins Sliced Mashers Topped with a Calvados Flambéed Berry Sauce

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Hibachi Grilled Buffalo Kebobs with Colorado Potatoes, Carrots and Red Bell Peppers

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Rainbow Trout Basil-Panko Crusted Topped with a Caramelized Onion, Bacon and Sweet Corn Salsa Flambéed with Brandy

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Spain

Paella with Shrimp, Sausage, Chicken Onions and Peppers Flambéed Spanish Sherry and Served over Saffron Rice

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Italian

Risotto with Shaved Black Truffles Wild Mushrooms and Confit of Pork

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Fettuccini A la Carbonara, Crispy Pancetta and Sweet Peas  Flambeed with White Wine  and Tossed with Cream, Egg Yolk  and Parmigiano Reggiano

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Gnocchi with Shrimp Fava Beans, Tomato, Basil and Parmigiano Reggiano

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Penne Al Amatraciano Crisp Pancetta, Garlic and Hot Peppers Flambéed with White Wine and Tossed with Tomato Sauce, Basil and Parmigiano

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French

Steak au Poivre Pan Roasted with a Cognac Flambéed Green Peppercorn Sauce

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Cassoulet of Preserved Duck Flambéed with Red Wine Finished with a Stew of White Beans, Pancetta and Sausage

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ITALIAN BUFFET

Martini di Caviale Servito a Stretto Alzato
Sendano Root Vichyssoise con Caviale di Americano e Vegetali Chips Esotico

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Caviar Martini, Served Strait up
Celeriac Vichyssoise Topped with American Sturgeon Caviar
Exotic Vegetable Chips

Insalada

Organica Insalata Verde
con Noci Caramellate, Lamponi Freschi, Formaggio Gorgonzola e Balsamico Bianco
Organic Field Green Salad with Caramelized Walnuts, Raspberries and Gorgonzola in a White Balsamic

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Focaccia di Rosemarino, Olio d’Oliva e Aglio Arrostito
Rosemary Bread with Roasted Garlic and Olive Oil

Buffetto Italiano

Caprese TosconaMozzarella di Bufalo Fresco, Pomodori Organica, Basilico e Balsamico
Tuscan Tomato-Fresh Mozzarella Salad with Fresh Buffalo Mozzarella, Organic Tomatoes, Basil and a Balsamic Syrup

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Vegatali Organico Mistro con Aglio, Olio d’ Oliva e Herbes
Assorted Organic Vegetables Seasoned Lightly with Garlic, Herbs and Olive Oil

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Camppanelle con Fagiolo, Pomodori Ciliegia Aglio e Oilio
Pasta with Fresh Fava Beans and Cherry Tomatoes Tossed in Garlic and Olive Oil

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Risotto con Funghi,  Tartufo Nero e Parmigiano Reggiano
Creamy Italian Rice, Mushrooms and Black Truffles with Parmesan Cheese

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Salmone al Forno, e Spanici e Finocchio en Crosta
Baked Salmon, Spinach and Fennel en Crouté

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Bistecca A la Foirentina
Steak in the Style of Florence

Dolce

Straordinario Compleanno Torta
Extraordinary Birthday Cake

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ENTRÉE VEGETARIAN / VEGAN

Zucchini Lasanga – house ricotta – mozzarella – marinara – basillica

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Organic Acorn Squash A la Nage – broccoli – cauliflower – farrow

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Risotto – forest mushrooms – sliced Tuscan truffles – funghi brodo – parmigiano

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Cauliflower Crust Pizza – tofu sausage – mushrooms – tomato sauce – mozzarella

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Paelle A la Vegetariana – Valencia rice – vegetable bouquetière

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Spaghetti with Spicy Falafel Meatballs – marinara – parmigiano – basilico

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Garden Steak au Poivre – vegetarian demi glace based spicy peppercorn sauce

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DESSERTS

Special Occasion Cakes – any size-any flavor – gluten or GF

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Near Death Chocolate Cake – crème anglaise

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Gingerbread Pudding with cinnamon-pecan gelato

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Ghirardelli Chocolate Soufflé with Colorado pinecone gelato

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Cranberry-Mint Soufflé with roasted chestnut ice cream

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Assorted Home Made Cookie Platters served warm

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Bavarian Style Apple Strudel with vanilla gelato

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Homemade Cheesecake Any Flavor with crème anglaise

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Homemade Gelato or Sorbetto – any flavor

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Flaming Baked Alaska – Neapolitan ice cream

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Flaming Tiramisu Martinis with Cognac

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Crème Brulee “Le Cirque recipe”

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Individual Fruit Tarts – crème patissiere

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Ghirardelli Volcano Cakes – vanilla bean gelato

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Tri-Flavored Rainbow Semi-Freddo – raspberry – mango – kiwi

GLUTEN FREE DESSERTS

SWEETENED WITH HONEY, AGAVE OR MAPLE SYRUP

Any Fruit Pie in GF Crust

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Any Fruit Crumble

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Pecan Pie

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Pumpkin Pie

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Banana Crème Pie

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Chocolate Mousse

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Triple Chocolate Mousse Cake w/ Ganache Drizzle

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Cheesecake, Many Flavors

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Fresh Fruit Tartlets

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Double Chocolate Coconut Creme Bars

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Near Death Chocolate Cake

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Sweet Breads: Pumpkin, Banana, Zucchini

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Cranberry Orange Upside Down Cake

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WEDDING / SPECIAL OCCASION CAKES