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