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.
. . .
Appetizers and Hors-d’oeuvre
Wild mushroom ravioli with julienne asparagus and
preserved tomatoes in black truffle beurre blanc
Loin of lamb with cumin eggplant tapenade
Pork, shrimp or mushroom pot-stickers with
a lemongrass ginger dipping sauce
Fennel spiced shrimp with a smoked tomato dipping sauce
Puffed pastry filled caramelized onions and
Colorado goat cheese with a balsamic reduction
Smoked mushroom potato cake with filet beef and horse radish cream
Warm brie cheese with roasted almonds and
preserved apples served with baguette and water crackers
Spinach, artichoke and leek dip with French baguette
Salads
Arrugula with roasted shallots, pancetta ham and
sun-dried tomatoes in tarragon vinaigrette
Hearts of palm with romaine lettuce, Roquefort blue cheese
walnuts and apples in champagne vinaigrette
Spinach salad with duck confit and
caramelized onions in warm bacon dressing
Classic Caesar with shaved Parmigiano-Reggiano cheese and
herbed garlic crouton
Cobb salad of shrimp or chicken with avocado,
eggs, tomato, bacon, English peas and asparagus
in choice of ranch, tarragon or blue cheese dressings
Southwestern roasted corn and black bean cilantro salad
Mixed greens with tomato and cucumber in a shallot Dijon vinaigrette
Entrees
Rosemary roasted chicken over Yukon gold mashed potatoes and
asparagus in a fresh thyme and shallot Madeira sauce
Pacific snapper over roasted vegetable quinoa topped with
a tomato, olive and basil tapenade
Teriyaki salmon with baby bok choy in
carrot ginger emulsion over Jasmine rice
Pan seared lobster with celery root and
black truffle ravioli with champagne sauce
Rack of lamb over French lentils and cave aged blue cheese with
wild mushrooms in natural jus
Garlic rosemary pork tenderloin over German style sweet and spicy red
cabbage with roasted new potatoes
Tuscan grilled beef with chipolini onions,
asparagus and crispy potato galette
New York steak with garlic mashed potatoes and roasted vegetables
Chicken piccata in lemon caper butter with
Yukon mashed potatoes and asparagus
Saddle of venison over parsnip potato puree in
red beet and blackberry reduction
Loin of Elk with smoked mushroom potato galette and
roasted parsnips in rosemary pan reduction
Roasted duck breast with confit of bacon and
Savoy cabbage in thyme duck jus
