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PASSED APPS

 

Ancho Seared Ahi, Citrus with Avocado Crema

 

Braised Pork Belly Sliders, Papaya Salsa, Habanero and Mango Coulis, Baby Arugula

 

Buratta and Grilled Local Peaches, Prosciutto, Baby Arugula, EVOO, Black Salt

 

Roasted Jalapeno Deviled Eggs, Candied Bacon and Ancho Citrus Dust

 

Soft Warm Pretzel Bites with Smoked Bacon Cheese Sauce

 

Shrimp Ceviche Cups, Avocado, Crispy Tortilla

 

Mini Creamy Beef Chipotle Meatballs

 

Braised Beef Short Rib Slider, Bourbon BBQ, Pickled Red Onion

 

Mini Chorizo and Green Chilly Mac and Cheese Cups

BLT Sliders on Savory Waffle, Ranch Drizzle

 

Hamachi Crudo, Fresh Serrano, Watermelon Radish, Ponzu

 

Chile and Lime Roasted Brussels, Queso Fresco, Toasted Pine Nuts

 

Lemony Mashed Pea Bruschetta, Sweet Peppers

 

Blistered Shishito Peppers with Yuzu Aioli

 

Hummus Jar Trio

Served in Mason Jars with Vegetable Crudité, Grilled Toast Points,

Roasted Red Pepper and Black Bean, Sundried Tomato and Basil, and Roasted Garlic

 

Mexican Sweet Corn Soup Shooter, Sweet Peppers with Cilantro Pesto

 

Mini Jumbo Lump Crab Cakes, Jicama Slaw, Cilantro-Pesto Aioli

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1ST COURSE

SALADS/SOUPS

 

Tequila Scented Melon Soup

 

Chilled Tomato with Cucumber, Lemon, Basil and Sweet Corn

 

Roasted Baby Carrot and Avocado Salad Arugula, Citrus Dressing

 

Olathe Sweet Corn Soup, Cilantro Pesto with Sweet Drop Peppers

 

Grilled Calamari Salad with Marinated White Beans, Lemon and Roasted Tomatoes

 

Mini Iceberg Wedge with Smoked Bacon, Crispy Tobacco Onions, Blue Dressing and Heirloom Tomatoes

 

Baby Arugula Salad, Cumin Roasted Carrots, Avocado, Teardrop Tomato, Chevre, Cilantro-Lime Vinaigrette

 

Grilled Romaine Hearts, Limon Caesar Dressing, Cotia Cheese, Crispy Yucca Chips

 

Baby Kale, Pepitas, Dried Cherries, Shaved Manchego Cheese, Agave Nectar Vinaigrette

 

Organic Field Greens Salad, Champagne Vinaigrette, Toasted Pine Nuts and Aged Gouda

 

Spanish Marinated White Beans, Roasted Tomatoes, Garlic, Capers and Lemon

 

Marinated Wild Rice with Orange-Balsamic Vinaigrette, Red Onions, Sun Dried Cranberries, Baby Spinach and Citrus & Thyme Dressing

 

Organic Field Greens Salad with Roasted Beets, Butternut Squash and Parsnips with Apple Cider Vinaigrette and Bleu Cheese

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2ND COURSE

ENTREE

 

Winter Pan Seared Wild Salmon with Sage and Walnut Pesto Butternut Squash Puree, Rosemary Roasted Winter Root Vegetables

 

Rustic Wild Mushroom and Leek Tarts Local Chevre, Baby Spinach and Rosemary Roasted Parsnip Cream, Grilled Asparagus & Toasted Pepitas

 

Red Wine Braised Lamb Shanks with Roasted Root Vegetables Creamy Polenta, Caramelized Cauliflower, Pistachio Rouille and Castlevetrano Olives

 

Pan Roasted Breast of Colorado Chicken with Wild Mushrooms Roasted Fennel, Creamed Leeks, Seasonal Vegetables

 

Red Wine Braised 7X Beef Short Ribs, Bourbon-Brown Butter, Organic Carrot Puree, Roasted Red Potatoes, Seasonal Baby Vegetables

 

Rosemary Grilled Beef Tenderloin, Potato and Squash Gratin, Red Wine Demi Glaze, Caramelized Brussels Sprouts

 

Individual Root Vegetable Gratin, Local Goat Cheese, Polenta, Bourbon-Brown Butter & Organic Carrot Sauce

 

Summer Pan Fried Gnocchi, Local Sweet Corn Baby Arugula, Cave Aged Bleu Cheese, Roasted Baby Squash and Haricot Vert

 

Stuffed Poblano Pepper with Barley, Black Beans, Roasted Corn, Tomatoes and Jack Cheese, Fire Roasted Chile Sauce

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3RD COURSE

DESSERTS

 

Bourbon Caramel Parfaits with Chantilly Cream

 

Cinnamon Roll Bread Pudding with Salted Caramel Sauce

 

De-Constructed Tiramisu

 

Mexican Chocolate Pot du Cremes with Pistachio Brittle

 

Nutella Dusted Truffles

Flourless Chocolate Torte With Chocolate Ganache, Macerated Seasonal Berries and Fresh Whipped Cream

 

Autumn Caramel Apple Parfaits Layered Pound Cake with Caramel Sauce, Whipped Cream and Sautéed Apple Compote with Cinnamon

 

Espresso Stout & Vanilla Bean Ice Cream “Floats” With Kahula Whipped Cream and Organic Vanilla Ice Cream

 

Triple Chocolate Parfaits, Devil's Food Cake with Chocolate Ganache, Chocolate Sauce and Shaved Chocolate

SIDES

Autumn Brussel Sprouts and Smoked Bacon Hash

 

Yukon Gold Mashed Potatoes with Baby Spinach

 

Roasted Garlic Mashed Potatoes

 

Potato Puree with Horseradish and Parsley

 

Garlic and Herb Roasted Cauliflower With Lemon and Capers

 

Mexican “Street Corn", Grilled Corn on The Cob with Lime, Chile, Smoked Pepper, Mayonnaise and Queso Fresco

 

Local Sweet Corn and Sweet Pepper “Succotash” With Edamame, Red Onions, Smoked Pepper and Lemon Vinaigrette

* Sample Menus * Please ask us for your favorites