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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.

Print Dinner Menu

 

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