HORS d’ OEUVRES
Footers Catering Menu Inspiration ✽ Spring & Summer 2017
Honey Smoked Salmon Nachos
Colorado Honey Smoked Fish Company
Smoked Salmon on Wonton Crisps with
Ginger Habanero Sauce & Microgreens
Mediterranean Herb Shrimp
With Lemon Basil Shallot Aioli (GF)
Seared Ahi Tuna Bites
Seared Ahi Tuna on Wonton Crisps
Topped with Habanero Ginger Sauce
and Wasabi Microgreens
Lemon Jalapeño Scallop
Pan Seared Scallop with Meyer Lemon
Jalapeño Gastrique and Cilantro
in an Appetizer Spoon (GF)
Mini Crab Cakes
Served with Remoulade
Chipotle Spiced Shrimp
With Avocado Dipping Sauce (GF)
“Pig and Fig” Bites
Beef Tartare
Grilled Peach Burrata Crostini
Grilled NY Strip Steak Bites
Green Chile Mac & Cheese
Croquettes
Finely Hand-Chopped Beef Tenderloin
Tossed in Lemon and Chile Vinaigrette,
Served on a Rice Cracker and Topped
with Pickled Red Onions (GF)
Curry Lamb Meatballs
Local Continental Sausage, Pretzel
Skewered with Sweet Dijon Sauce
Warm Raspberry Brie Bites
Beef Short Rib Empanadas
Filled with Corn and Red Peppers,
Served with Chimichurri Sauce
Wild Boar Sausage Bites
Mini Hamburger Sliders
Stuffed Peppadew Peppers
Petite Sweet Peppadews Peppers
Stuffed with Honey Whipped Chèvre
and Mascarpone Cheese (GF)
Caprese Bites
Fresh Mozzarella, Cherry Tomato and
Basil with Balsamic Glaze on a Pick (GF)
Artichoke & Sun Dried
Tomato Wontons
Smoked Jerk Chicken Skewer
Kale Pesto Bite
Pork Dumplings with Spicy Thai Sauce
Tenderbelly Hog Blanket
Mustard Herb Chicken Bites
Slow Braised Snake River Farms
Pork Belly with Puff Pastry and
Pickled Mustard Seeds
Served with Blackberry Bourbon Barbecue Sauce (GF)
Mini Thai Pork Sliders
Sweet Coconut and Panko Crusted
Chicken Served with Mango Chutney
Slow Cooked Thai Pulled Pork with
Sweet Thai Basil & Red Onion Chutney
On Petite Black Pepper Brioche Buns
Brie and Raspberry Preserves Melted in
Phyllo, Topped with Toasted Almonds
Local Colorado Aspen Ridge Ground
Beef on Mini Black Pepper Brioche Buns
Served with Ketchup and Pickles
Grilled Jerk Chicken, Mozzarella Stuffed
Smoked Pappadew Pepper, and Bruleed
Pineapple, Smoked and Served with
Jalapeño Pineapple Sauce (GF)
Crispy Pot Stickers
Topped with Pink Peppercorn Sherry
Vinaigrette and Crumbled Feta (GF)
Smoked jalapeño Cheddar
Buffalo Sausage
Bacon Wrapped Medjool Dates
Maple Braised Snake River Farms
Pork Belly and Citrus Slaw on a
Cinnamon Sugar Donut Hole
Fresh Watermelon &
Cherry Tomato Bites
Local Superior Farms Ground Lamb
Served on a Pick with Tzatziki Sauce
Grilled Local Continental Sausage with
Sweet Cranberries and Apricots, Served
with Pickled Mustard Seeds (GF)
Sugar Donut Pork Belly Bite
Green Chile Tomatillo Mac n’ Cheese
Rolled with Crispy Panko, Topped with
Blackberry Jalapeño Jam
Colorado Aspen Ridge Beef with Truffle
Artichoke Mousse & Parmesan (GF)
Crispy Prosciutto, Whipped Goat
Cheese, Fig and Green Onion (GF)
Stuffed with Bleu Cheese and Served
with Red Wine Reduction (GF)
Roasted Garlic Crostini Topped with
Grilled Local Peaches, Burrata Cheese
and Fresh Basil
Coconut Chicken Bites
Jerk Chicken Meatballs
Local Red Bird Farms Ground Chicken
with Pineapple Coconut Cream Sauce
Mini Smoked Chicken Sliders
Smokey Pulled Chicken and Pineapple
Jalapeño Jam on a Petite Black Pepper
Brioche Bun
With Pesto Dipping Sauce
With Sun Dried Tomatoes and Ricotta in a Cheddar Cup (GF)
Wild Mushroom Quesadillas
Bite-Sized Quesadillas with Mushrooms
and Cheese, Topped with Pesto
FIRST COURSE
Footers Catering Menu Inspiration
Salads
White Wine Pear Salad
Fresh Arugula and Romaine, White Wine Poached
Sliced Pears, Crispy Prosciutto, Parmesan Cheese
and Toasted Walnuts with White Balsamic
Vinaigrette (GF)
Palisade Peach Salad
✽
Spring & Summer 2017
Breads
Served with Whipped Butter
Housemade Dinner Rolls
Steakhouse Sweet Brown Rolls
and Potato Bread Rolls
House Made Herb Focaccia
Mixed Greens and Arugula with Colorado Palisade
Peaches, Burrata Cheese, Toasted Almonds and
Cumin Vinaigrette (GF)
Schnibs’s Pretzel Rolls
Apple & Goat Cheese Salad
Parmesan Breadsticks
Fresh Spinach with Green Apple Slices,
Caramelized Onions, Pecans, and Local
Colorado Haystack Mountain Goat Cheese
with Cranberry Apple Vinaigrette (GF)
Challah Knot Rolls
Brioche Dinner Rolls
Buttered Herb Knot Rolls
Quinoa & Kale Salad
Tossed with Fresh Blueberries, Red Onion, and
Pomegranate Vinaigrette (GF/Vegan)
Roasted Vegetable Salad
Oven Roasted Brussels Sprouts, Butternut Squash
and Broccoli Chilled and Tossed with Chopped Kale,
Red Wine Poached Pears, Parmesan, Dried
Cranberries and Dark Balsamic Vinaigrette (GF)
Strawberry Balsamic Salad
Mixed Greens with Strawberries, Feta, Candied Nuts
and Strawberry Balsamic Vinaigrette (GF)
Classic Wedge Salad
Iceberg Wedge with Tomato, Bacon, Red Onion,
and Bleu Cheese Crumbles, Served with Fresh Dill
Buttermilk Ranch Dressing (GF)
Harvest Salad
Mixed Greens with Candied Nuts, Dried Cranberries
and Champagne Vinaigrette (GF)
Tuscan Green Salad
Arcadian Greens with Roasted Cherry Tomato,
Shaved Red Onion, and Shredded Carrots,
Served with Sweet Dijon Vinaigrette (GF)
Soups
Sweet Corn Bisque
Creamy Sweet Corn Bisque Poured
Tableside over Burrata Cheese, Pea Shoots,
and Roasted Cherry Tomato (GF)
Charred Cauliflower Soup
With Local Kale, Heirloom Fingerling Potatoes and a
Hint of Chipotle, Poured Tableside (GF)
MAIN COURSE
Footers Catering Menu Inspiration
Grilled Beef Tenderloin
Carved Tableside and Served with Bordelaise
and Cream Horseradish Sauces on the Side (GF)
New York Strip Steak
Local Colorado Aspen Ridge Beef, Grilled
and Topped with Charred Onion Jam (GF)
Braised Boneless Beef Short Ribs
Slow Cooked with Red Wine Demi (GF)
Carved Bison Sirloin
Colorado Rock River Ranch Bison
Carved Tableside and Served with Blackberry
Bordelaise and Creamy Horseradish (GF)
Thai Basil Pineapple Short Ribs
✽
Spring & Summer 2017
Lemon Sage Chicken
Lemon-Brined Chicken with Sage and
Smoked Mozzarella Cream Sauce Garnished
with Crispy Prosciutto and Fried Sage (GF)
Caramelized Onion & Camembert Chicken
Seared Chicken with Caramelized Onion
Camembert Cream and Fresh Chive (GF)
Mustard Herb Chicken
Baked and Drizzled with Olive Oil
and Fresh Rosemary (GF)
Pesto Chicken
Pesto Marinated Chicken Breast Topped with
Peppadew Pepper Relish (GF)
Slow Roasted Boneless Beef Short Ribs with Scallions,
Pineapple, and Pineapple Jalapeño Sauce (GF)
Rosemary Rubbed Char Grilled Chicken
Coffee & Orange Zest Marinated
Denver Flatiron Steak
Sun Dried Tomato & Artichoke Chicken
Served with Balsamic Tomato Jam (GF)
Oven Roasted Carved Baron of Beef
Carved Tableside and Served with
Creamy Horseradish and Bordelaise (GF)
Served with Sweet Corn Relish (GF)
Pan Seared Chicken Breast Filled with
Sun Dried Tomato, Artichoke, Herbs and Cheese
Served with Romesco Sauce (GF)
Blackened Lemongrass Chicken
Grilled Chicken Breast with Citrus Chili Sauce (GF)
Maple Chipotle Glazed Pork Tenderloin
Carved Tableside with Sweet Corn Relish (GF)
Caramelized Onion Lemon Salmon
Seared Salmon with Lemon and Caramelized
Onion Sauce, Topped with Fresh Arugula (GF)
Seared Halibut
Finished with Peppadew Pepper Relish (GF)
Grilled Steelhead Trout
With Shaved Fennel and Onion (GF)
Garlic Herb Grilled Shrimp
Marinated and Grilled Shrimp on a Skewer (GF)
Chargrilled Mahi Mahi
Served with Mango Salsa (GF)
Goat Cheese & Roasted Vegetable Galette
Roasted Seasonal Vegetables in Flaky Pastry and
Topped with Colorado Goat Cheese
Finished with Pomegranate Balsamic Reduction
Quinoa Zucchini Boat
Quinoa Salad with Squash, Fresh Herbs, Dried
Cranberries, and Golden Raisins Presented in a
Roasted Zucchini and Finished with Crispy Carrots
and Balsamic Reduction (GF/Vegan)
Balsamic Mushroom “Scallops”
Over Pesto Quinoa with Fire Roasted Tomatoes (GF)
Spaghetti Squash “Nest”
Topped with Ratatouille (GF/Vegan)
ON THE SIDE
Footers Catering Menu Inspiration
✽
Spring & Summer 2017
Side Pairings
Fresh Vegetables
Goat Cheese & Charred
Scallion Mashed Potatoes
Roasted Heirloom Carrots
Orange and Purple Heirloom Carrots
Served Over Carrot Butter (GF)
Yukon Gold Potatoes Whipped with Colorado
Haystack Mountain Goat Cheese
and Charred Scallions (GF)
Caramelized Shallot & Sage Twice Baked Potatoes
Pesto Roasted Vegetable Medley
Roasted Seasonal Vegetables Finished
with Basil Pesto and Shaved Parmesan (GF)
Four Potato Hash
Chargrilled Brocollini
Crispy Broccolini with Olive Oil and Garlic (GF)
With Smoked Gouda Cheese (GF)
Sweet Potato, Purple, Gold and Redskin Potatoes
Pan Fried with Julienne Bermuda Onion (GF)
Roasted Fingerling Potatoes
Purple, Red and Gold Fingerling Potatoes
Roasted with Fresh Herbs (GF)
Seasonal Wild Rice & Quinoa Pilaf
With Seasonal Dried Fruit and Nuts (GF)
Chilled Vegetable Cous Cous Salad
Cons Cous with Zucchini, Red Bell Pepper, Yellow
Squash, Feta Cheese and Lemon Herb Vinaigrette
Roasted Garlic Mashed Potatoes
Smooth Whipped Yukon Gold Potatoes
with Roasted Garlic (GF)
Roasted Red Potatoes
Tossed with Rosemary, Thyme and Garlic (GF)
Farfalle Pasta
Tossed with Light Olive Oil, Sun Dried Tomatoes,
Asparagus Tips, and Pecorino and Parmesan Cheeses
Fresh Asparagus
Roasted with Light Lemon Butter (GF)
Crispy Brussels Sprouts
Tossed with Garlic, Butter, and
a Touch of Maple Syrup (GF)
Grilled Vegetable Medley
Chef's Seasonal Selection (GF)
Pan Roasted Green Beans
With Red Bell Peppers and Light Lemon Butter (GF)
Edamame and Corn Succotash
Edamame, Sweet Corn, and Red Bell Pepper (GF)
Finishing Touches
Footers Catering Menu Inspiration
✽
Spring & Summer 2017
Late Night Snacks
Signature Mini Desserts
“Tot-Chos"
Tater Tots in Individual ConesTopped with Melted
Cheese
Lemon Fruit Tarts
Topped with Fresh Seasonal Berries
Mac n’ Cheese Grilled Cheese
Toasted Sandwiches Filled with Creamy Mac & Cheese
Mini Breakfast Burritos
Served with Hot Sauce
Grab-n’-Go Pizza
Slice of Pepperoni or Cheese in Individual Pizza Boxes
Chicken & Biscuit Sliders
Fried Chicken in a Housemade Honey Biscuit
Popcorn Bar
~ Churro Cinnamon Sugar Popcorn
~ Rocky Road Popcorn with Peanuts
~ White Cheddar Popcorn
~ Truffle Parmesan Popcorn
~ Salt Salt & Cracked Black Pepper Popcorn
~ Smoky Paprika Popcorn
Warm Salted Pretzel Bites
Served with Cheese Sauce and Mustard
Homemade Doughnuts
Pretty n’ Pink / Maple Bacon / Cinnamon Sugar
Mini Key Lime Pies
In a Graham Cracker Shell with Meringue & Lime Zest
Whiskey Peach Linzer Tart
Whiskey Caramelized Peaches in Shortbread
Cheesecake Trifle
Whipped Cheesecake with Fruit and Chocolate
Tira Misu Bites
Coffee Soaked Lady Finger Cake with Mascarpone
Campfire S’mores Bites
Homemade Graham Cracker, Marshmallow
and Chocolate Ganache
Carrot Cake Bites
Topped with Cream Cheese Icing
French Macarons
Filled with Seasonal Flavored Buttercream (GF)
Cheesecake Lollipops
Vanilla Cheesecake Dipped in Chocolate (GF)
Mini Milkshakes
With Whipped Cream and Maraschino Cherry
Vanilla Bean Panna Cotta Shooters
Topped with Two Seasonal Fruit Compotes (GF)
Churros
Fried and Dusted with Cinnamon Sugar
Chocolate Truffle Bites
Dark Chocolate Truffle on a Chocolate Brownie
Funnel Cake “Fries”
Dusted with Powdered Sugar
Cookies & Milk
Warm Mini Chocolate Chip Cookie
Served with a Mini Glass of Milk
“Because no one looks back on their life and
remembers the nights that they got plenty of sleep.”