Farm to Fork Picnic | Menus

Colorado Columbine Gourmet Picnic Basket

By Chef Eric Berg, Vail Catering Concepts

Appetizers:

Smoked salmon with gluten free toast point and dill cream cheese

Lamb satay with watermelon and tandoori vinaigrette

Chickpea and cashew hummus with fresh veggies

Salad:

Tomato, cucumber, red onion, radish, arugula, fresh basil and sweet balsamic vinaigrette

Entree:

Sliced buffalo tenderloin, chimichurri sauce, sweet potato salad with pine nuts, blue cheese, peppers, green beans with fennel, roasted beet, orange segments and spicy mustard

Seared tuna sliced and served with tomato caper sauce, wild rice salad, asparagus, crimini, cauliflower and baby carrots

Dessert:

Key lime pie with whipped cream and peach-blueberry chutney

Mountain Paintbrush Picnic Basket

By Chef Eric Berg, Vail Catering Concepts

Appetizers:

Smoked salmon with gluten free toast point and dill cream cheese

Lamb satay with watermelon and tandoori vinaigrette

Chickpea and cashew hummus with fresh veggies

Salad:

Tomato, cucumber, red onion, radish, arugula, fresh basil and sweet balsamic vinaigrette

Entree:

Airline Chicken breast with the chimichurri sauce, sweet potato salad with pine nuts, blue cheese, peppers, green beans with fennel, roasted beet, orange segments and spicy mustard

Shrimp with the tomato caper sauce, wild rice salad, asparagus, crimini, cauliflower and baby carrots

Dessert:

Key lime pie with whipped cream and peach-blueberry chutney

Penstemon Appetizer Picnic Basket

By Chef Zak Stone

Entree:

Grilled Chicken Sandwich – Chicken grilled with herbs and lemon,
arugula, fresh basil, shaved manchego cheese, roasted tomato, sweet
walnut mayo on chiabatta

Salad:
Tomato – Cucumber salad with shaved sweet peppers, red onion,
kalamata olive, Feta, fresh herb, olive oil and red wine vinegar

Side:
Homemade White Bean Hummus with Pita

Dessert:
Palisade Peach Crisp