SCRUMPTIOUS GRUB.

 

APPLE & BRIE TARTLET

Fresh apples sautéed with brown butter, paired with creamy brie and a spiced rum caramel sauce. An intriguing, sweet element to compliment an appetite-whetting cocktail hour array.

SEARED HALIBUT & VANILLA BEAN BEURRE BLANC

Served with fresh linguine cooked al dente, tossed with roasted pattypan squash. Garnished with squid ink and fennel pollen.

LEAN, GRASS-FED, FLAT IRON STEAK SOUS-VIDE TO PERFECTION

Decadent layers of roasted potato, aged cheddar, gruyere, manchego & silky demi-glace. Complete with cauliflower cheeks & sherry-braised mushrooms.

COLORADO RACK OF LAMB, DRY-RUBBED IN CUMIN AND CHILI

Heirloom carrots smothered in a dill brown butter, coupla’ mulberries. All resting atop a bed of toasted faro, wild rice, almonds and a chili orange oil.

ROASTED CHICKEN BREAST, LOVINGLY BASTED WITH MEYER LEMON AND THYME SPRIGS

Fingerling potatoes and asparagus spears sautéed with herbs de provence and caramelized shallot. Plated with a fresh relish of green tomatoes, zucchinis, cornichons and capers.

HERB-CRUSTED, USDA PRIME STANDING RIB ROAST, BAGUETTE POINT, IMPORTED OLIVE OIL

Baby Yukon potatoes simmered in duck-fat, french green beans sautéed with papitas and sweet onion. Balanced with charred cherry tomatoes and a vibrant oregano pesto.

MAC’N KIM-CHEESE

east and west collide
good food, punny names aside
this is a haiku
Korean Barbecue Pork Belly, Cheddar-Gruyere Sauce, Cavatappi Pasta, Kimchi Purée

COCKTAIL HOUR STATIONS

Edible art, for when tray-passed bites may not be enough…

BRAISED SHORT RIB, COOKED LOW & SLOW

Sautéed foraged mushrooms, asparagus spears, signature reduction sauce. All on a bed of soft polenta enriched with mascarpone & parmesan.

PEPPERCORN CRUSTED, SEARED SASHIMI-GRADE AHI TUNA

Paired with a roasted shallot five-spice vinaigrette, over spring mix, haricot vert. Duckfat fingerling potatoes, roasted tomatoes.

SHRIMP ‘N GRITS

All the flavors of the southern classic served up bite-sized

Cajun Prawn, Fried Goat Cheese Grit Cake, Smoked Paprika Crema, Crispy Shallots

MARTINI STYLE COCKTAIL RECEPTION

Let your guests enjoy dinner without being bound to an assigned seat. This dining twist allows dinner service to be available during a longer period of time without interrupting the celebration.

OSSO BUCCO COOKED SIX HOURS IN A CHARRED TOMATO BROTH

Silky parmesan orzo with rustic roasted garlic, caramelized shallots, beet purée. Micro-celery green and edible flower accompaniments.

CHIMICHURRI STEAK CROSTINI

Every cocktail hour needs a crowd-pleasing staple

Skirt Steak, Chimichurri, Toasted Garlic Baguette

AHI POKE

Yellowtail tuna marinated with mango

Fried Sage, Crispy Sweet Potato

BITE-SIZED PULLED PORK SOPES

Miniaturize your favorites for an appetite-whetting, inspired hors d’oeuvre

Fried Masa, Pulled Pork, Squash Ribbons, Roasted Fresno Chili Crema, Cotija Cheese

FAMILY STYLE

Let the kitchen serve in abundance, giving your guests a chance to try everything rather than having to choose.

LATE NIGHT CHICKEN ‘N WAFFLES

Surprise your guests and create a perfect ending to a perfect night

Fried Chicken, Belgian Waffle, Sriracha Sauce

CONTACT US

Email: 
info@limelighteventservices.com

Phone: 
323.929.7809