Plated Four-Course Dinner Selections
Pre-Selected Four-Course Dinner to Include:
Your choice of Soup OR Appetizer, Salad, Freshly Baked Broadmoor Bread and Rolls with Butter,
Intermezzo, Entrée, Coffee and Tea
Soups
Creamy Tomato Bisque, Gamba Escabeche, Basil Essence
Butternut Squash Soup, Duck Confit, Cranberry Coulis
Shrimp and Lobster Bisque with Cheese Paillette
Chilled English Pea Soup, Mint Oil, Maryland Crab, Pea Sprouts
Corn Soup, Wild Mushroom Bouchée, Vanilla Cream
Appetizers
Royal Red Shrimp and Bay Scallop Ragout Minted-Pea Raviolini, Lemon Nage
Colorado Trout Rillette, Cucumber Cream, Arugula, Port Reduction
Maryland Lump Blue Crab Cake, Haricot Vert, Melted Tomatoes Whole-Grain Mustard-Caper Remoulade
Braised Colorado Veal Cannelloni, Pecorino, Celery, Black-Walnut Cream
Diver Scallop à la Plancha, Fideau, Chorizo, Saffron
Enhanced Appetizers
Smoked Buffalo Carpaccio, Romesco, Queso Fresco, Petite Herbs
Red King Crab, Citrus, Petite Greens, Radish, Tarragon-Yogurt Dressing
Berkshire Pork Belly, Anson Mills Grits, Frisee, Carolina Barbecue Sauce
Togarshi-Spiced Yellowfin Tuna Tataki, Shoyu, Yuzu, Pea Tendrils
Salads
Broadmoor “Caprese”
Burrata Mozzarella, Seasonal Heirloom Tomatoes, Ciabatta Crisps Assorted Mustard Greens, Basil Emulsion
Baby Spoonleaf Spinach, Heirloom Beets Colorado Haystack Chèvre Panna Cotta Toasted Hazelnuts, Citrus Vinaigrette
Broadmoor Caesar
Petite Hearts of Red and Green Romaine, Freshly Shaved Parmesan Cheese Focaccia Lace, Oil-Cured Olive Dressing
Spring Greens Bouquet Wrapped with Cucumber Goat Cheese in Herb Crust, Grape Tomatoes Pâté a Choux,
Smoked Tomato-Basil Vinaigrette
Arkansas Valley Greens, Vegetable Crudités, Shallot Vinaigrette
Intermezzo
A Seasonal Interlude Between Courses
Spring
Vanilla Mango
Summer
White Peach Basil
Autumn
Pomegranate Morello Cherry
Winter
Blood Orange
Entrée Collection
All Entrées Include a Seasonal Selection of Vegetable
Sautéed Halibut
Butternut Squash Puree Ginger Beurre Blanc
Colorado Lamb Rack
Barley Risotto with Parmesan Rosemary Jus
Pan-Roasted Bass
Artichoke Raviolo White Wine Beurre Fondue
Colorado Red Bird Airline Chicken Supreme
Sun-Dried Tomato, Arugula, and Pecorino Stuffing Toasted Farro, Marsala Glace
Coriander Rubbed Filet of Beef
Red Garnet Yam Puree Chipotle-Honey Mezcal Sauce
Colorado Red trout Oscar
San Luis Valley Quinoa Pilaf Tarragon on Sabayon
Broadmoor Duets
Duet of Rib eye Cap Darne, Deep-Water Prawn Brochette
Yukon Gold Puree Marchand du Vin
Duet of Natural Beef Filet, Involtino of Dover Sole
Root Vegetable Pave Peppercorn Sauce, Herb Nage
Duet of Petite Filet Mignon of Beef Haystack Mountain Cheese Crust and Red Mountain Trout or Herb-Crusted Salmon
Palisade Peach Chutney, Klondike Potato Pave Sutcliffe Field Blend Red Wine Sauce
Duet of Front Range Elk Medallion Truffle Bread pudding Stuffed Quail Breast
Red Garnet Yam Gratin Bourbon Chipotle Glacage
Broadmoor Trio
Trio of Petite Filet of Beef, Colorado Lamb Chop, Jumbo Prawn
Scalloped Potatoes, Bourbon Glace, Lemon Fondue
Trio of Colorado Lamb Chop Braised Short Rib of Beef and Colorado Red Trout
Sauces Bordelaise and Remoulade, Roasted Garlic Piped Potato
Dinner Buffet
Antipasti Display
Roasted Peppers, Marinated Tomatoes Citrus Artichoke Hearts, Spiced Olives
Wood-Fire Grilled Asparagus, Zucchini, Eggplant, Yellow Squash, Fennel Finocciona, Tuscan Salami, Sopressata, Fuet,
Lomo Marinated Mozzarella, Grana Padano Focaccia, Ciabatta, Grissini
Salads
Panzanella Arkansas Valley Greens Rosemary Roasted Chicken, Gamberetti,
Salami Toy Box Tomatoes, Roasted Peppers,
Balsamic Onions, Cucumber Oregano Vinaigrette, Parsley-Pignolia Dressing
Cavatappi Pasta Salad, Artichoke, Spinach Walnut, Red Wine Vinaigrette
Chermula Grilled Prawns, Lemon Yogurt
Entrées
Roasted Red Bird Chicken “Chasseur”
Pearl Onion, Root Vegetables, Natural Juices
Roasted Colorado Lamb Loin
Braised Swiss Chard with Applewood-Smoked Bacon, Jus Provençal
Monkfish Medallion
Clam Chowder Sauce
Medley of Seasonal Vegetables
BroAdmoor Artisan Hearth-Baked Breads and Rolls Cultured Butter
Carving Station
Whole Roasted Tenderloin of Natural Beef, Pinot Noir Jus
Desserts
Chocolate-Bourbon-Pecan Tartlet Ligurian Lemon Cake, Pistachio-Cherry Cake Piña Colada Dacquoise
International Coffee Station
Freshly Brewed Arabica Coffee, Selection of Global Teas Shaved Chocolate, Chocolate-Covered Espresso Beans, Crème Chantilly, Rustic Sugar Cubes, Colorado Honey, Cinnamon Sticks, Lemon Peel
“After-Party” Indulgences
Sliders
Wagyu Chuck
Smoked Mayo, Wilcox Tomato, Sesame Brioche
Dungeness Crab
Sour Apple Slaw, Old Bay Aioli, Poppy Seed Roll
Colorado Lamb
Greek Spices, Tzatziki, Pita
Braised Pulled Pork
Mole Spices, Cheddar Biscuits
Grilled Portobello
Buffalo Mozzarella, Foccacia Roll
Front Range Veal
Asadero Cheese Roasted Poblano Charred Tomatillo Aioli, Bolillo
Euro-Style Pizza
Margherita
Buffalo Mozzarella, Tomato, Basil
White
Chicken, Artichoke, Creamy Garlic, Four Cheeses
Sicilian
Aged Salami, Olives, Pecorino Romano
“Mugsy”
Grilled Fennel Sausage, Caramelized Onions
Sweet Temptations
Pear Croustade, Salted Caramel
Mini-Chèvre Cheesecake, Chocolate Sable Crust Raspberry-Saffron Sauce
Slow-Roasted Pineapple, Coconut Tapioca Pearls
Chocolate-Dipped Lemon-Pistachio Biscotti
Fresh Doughnuts, Cinnamon Sugar, Raspberry Jelly
Sweet Delicacies
Long-Stemmed Tuxedo Strawberries
Monogrammed Petit Fours
Mignardises
“S’mores” Cones, Chocolate Mousse Salted Caramel, Burnt Sugar
Freshly Baked Assorted BroAdmoor Cookies
Doughnut Holes Milk Chocolate and Butterscotch Dipping Sauces
Mini-Milkshakes
Savories
Shots of Tomato Bisque with Grilled Cheese
Cones of Pommes Frites
Sausage, Egg, and Cheese Biscuit Bites
Our menus are inspired by the seasons. As a result, minor substitutions may occur.
