Whether you are looking for traditional fare,
cutting-edge cuisine, ethnic, or your families favorite dishes,
Haute Touch will work with you to choose a menu sure to please all.
Decorations, tableware, and linens From simple elegance, to eccentric, Haute Touch will work with your
personal wedding planner, or help you choose a designer to create the
special mood that you are looking for. We offer various styles of
China, crystal and flatware to suit your personal taste.
Menu suggestions Below is a sampling of our menu which can be designed to fit a
reception, a buffet or a plated dinner. Other menu items are
available and special individual dietary needs can also be met.
. . .
Hors d'oeuvres
Black truffle shrimp risotto spoons
2.25
Smoked shiitake potato cakes with filet of beef and horseradish cream
1.75
Lobster, grapefruit and fennel spoons in nori lobster jus
2.25
Colorado smoked trout or smoked salmon on
English cucumber with chive crème fraiche
1.5
Roast breast of duck with bay laurel savoy cabbage
passed on silver spoons
1.75
Sashimi of tuna with pickled ginger and
wasabi passed with chilled sake
2
Medallion rosemary roasted pork over bacon
and apple braised red cabbage
1
Grilled lamb loin over soft buttery sage polenta
2
Thai basil and saffron ceviche with avocado mousse
3
First Course
Potato and leek soup with langoustine, braised leeks and white truffle oil
16
Salad of thai basil tomato, roasted fennel and goat cheese with
frisee and arrugula in a tarragon vinaigrette
11.5
Butternut squash soup garnished with chanterelle mushrooms,
Brussels sprout leaves and thyme roasted pheasant drizzled in avocado oil
16
Salad of grilled artichokes with baby greens and
heirloom tomato gazpacho
12
Roasted duck breast, tarragon plums and duck confit on
golden raisin brioche in a blackberry beet reduction
20
Scottish smoked salmon over potato blini with sunny side up quail egg,
and ossetra caviar with red onion and spring chives
15
Lobster, asparagus and pea shoot salad
in hazelnut vinaigrette over tomato Coulis
18
Entrees
Herb crusted rack of lamb over cumin eggplant tomato tapenade
With parsley quinoa
37
Pesto roasted chicken over shiitake pine-nut wild rice
with asparagus in a Madeira thyme jus
18
Black bass with fava beans and crushed Jerusalem artichokes
in a vermouth crustacean broth
25
Herb roasted chicken with redskin mashed potatoes
in a Marsala sage sauce with wild mushrooms
17
Grilled filet of beef with potato darhinoise and
shiitake asparagus ravioli in a shallot thyme Madeira sauce
38
Teriyaki salmon with baby bok choy and jasmine rice
in a fenugreek carrot ginger sauce
20
Pacific snapper over roasted vegetable parsley quinoa topped
with a tomato kalamata olive tapenade
20
Oven roasted cod with house made preserved tomatoes and
edamame in a chervil lobster reduction
24
Desserts
Individual flourless chocolate torte with hazelnut gelato
8
Warm sticky brandy bread pudding with vanilla ice cream
8.5
Grand Mainer crème brulee with candied ginger
7
Warm Bailey’s Irish cream French toast with cinnamon ice cream and fresh berries
9
