Catering...
Weddings
Special Events
Corporate Gatherings
Chef Greg Boynton
303-725-2654
Denver, Colorado
Catering...
303-725-2654
For private gathering, Haute Touch will guide you through your personalized menu
and provide wine pairing suggestions to provide you and your guests with a perfectly orchestrated dining experience in the comfort of your own home.
Interactive dinners with culinary instruction are also available. Open your kitchen to your guests,
allowing them to experience the evening's creations
Italian-Inspired menu
Below are sample Italian-inspired dishes. Please use the scroll bar to view the entire list.
Corporate Breakfast Buffet
(Ten person minimum).
Disposable utensils, plates and napkins are included. Rental of china is an additional charge.
Orders must be placed at least 24 hours prior to function.
Hors d’oeuvres
Grape leaves stuffed with cracked pepper goat cheese, grilled over white oak
Black truffle shrimp risotto passed on silver spoons
Tomato, kalamata olive and basil tapenade on soft foccacia
Asparagus wrapped in prosciutto with a parmesan and fresh thyme dip
Assorted roasted and raw vegetables to include:
Grilled fennel
Roasted peppers with balsamic and roasted garlic
Rweet red onions and balsamic reduction
Baby carrots with toasted coriander
Hari covert in walnut vinaigrette
Fresh spring radishes with scallion dip
Assorted country breads, cured meats and assorted olives
Email Greg here for a free custom estimate.
. . .
Spinach salad with duck confit and charred tomatoes in a warm bacon vinaigrette
Classic Caesar salad with herbed garlic croutons and shaved parmesan cheese
Cobb Salad of shrimp or chicken with:
avocado, eggs, Roquefort blue cheese, bacon, English peas, and asparagus tips.
Choice of ranch, tarragon vinaigrette, or blue cheese dressing
Oriental chicken salad of romaine and Asian vegetables in a sesame soy dressing with crispy soba noodles
Hearts of palm with spinach and romaine, Roquefort blue cheese, walnuts, & Granny Smith apples in a champagne vinaigrette
Mixed greens with avocado, tomato, and cucumber in a roasted garlic and savory herb vinaigrette
Salads
Salad of shaved fennel and pecorino Romano cheese with fresh orange
and pomegranate with extra virgin olive oil
Salad of arugula, toasted pine nuts and bosc pears in a hazelnut goat cheese vinaigrette
Salad of baby spinach and romaine with granny smith apples, walnuts
and bleu cheese in a champagne vinaigrette
Mixed greens with tomato, red onion and cucumber in a tarragon vinaigrette
Entrées
Roasted hearts of palm and shrimp over a pancetta white bean ragout
Grilled sea bass over over basil and saffron risotto drizzled in a ver jus lobster reduction
Rack of lamb with lentils and braised endive in a rosemary Madeira reduction
Veal piccata and cremini mushrooms in a stone ground mustard sauce over gnocchi
Orichete pasta with pesto roasted chicken, water cress,
fresh basil and grilled artichoke hearts in a tarragon vinaigrette
Email Greg here for a free custom estimate.