hors_d'oeuvres

Hors d'oeuvres

Welcome your guest with some hors d'oeuvres. Here are some examples of some of our creations. The passed hors d’oeuvres will be served from a tray our waitstaff will present to your guests. The displays will be pre-set in your room.

Passed

$1.50

per piece

Bay Scallops On The Shell Two Ways: Ceviche with Black Bean Orzo and Gratinée with Mornay Sauce and Baby Arugula.
Hi-Ho Farms Lamb Meat Balls on Sugar Cane Skewers, Spicy Peanut Sauce
Villa Tatra Smoked Salmon Roulade with Preserved Lemon and Greek Olive Tapenade
Escargot with ColoRouge Cheese in Puff Pastry, Zesty Tomato Salsa
Chicken B'Stilla with Haystack Chevre, Moroccan Spices, Roasted Poblano and Pepinos
Smoked Trout Mousseline in Belgian Endive with Maytag Blue Cheese and Pomegranate Seeds

$2.50

per piece

Prosciutto Wrapped Jumbo Shrimp on Rosemary Skewers
Duck Confit and Red Anjou Pear in Gougeres
Morning Fresh Farmstead Camembert Baked in Phyllo Dough with Huckleberries. Served with Assorted Crackers and Spiced Nuts

Displays

Local, Domestic and Imported Cheese Board with Fruits and Artisan Bread	Small 10-19 people Medium 20-34 people Large 35-60 people	$85 $125 $175
Poached Whole Atlantic Salmon with Toast Points and Condiments		$100
Mussels and New Zealand Cockles Steamed with White Wine, Garlic, Tomato Concassé and Fresh Parsley and Served with Sourdough Baguette		$2.00 per person
Cold Seafood Bar: Oysters, Shrimp, Clams, Slipper Lobster Tails and Crab Claws with Mignonette, Creamy Horseradish and Cocktail Sauce		$5.00 per person
Crudité and Pita Chips with Assorted Dips		$1.50 per person
Carved Roasted Front Range Natural Meats New York Strip with Horseradish, Red Wine Onion Marmalade and Rustic Rolls		$6.00 per person

For more information contact Julianne Psuik, Event coordinator

970 686 1477 or Info@chimneypark.com