These are just sample dishes. Executive Chef Kevin McCombs works with each group to tailor a menu to their needs while working around any preferences or dietary restrictions.

20140413_214427

Lemon Thyme Broiled Rocky Mountain Trout, Sautéed Green Beans, Cheesy Polenta

Shallot and Herb Marinated Chicken Breasts, Sour Cream and Onion Whipped Potatoes, Seared Broccoli and Sharp Cheddar Cheese

Hickory Salt Grilled London Broil Spinach, Artichoke and Boursin Risotto Sugar Snap Peas

Coq Au Vin with Poultry Reduction, Bacon and Mushroom Risotto, Sautéed Asparagus

Char Grilled Flat Iron Steak with Parmigiano, Cream Sweet Corn, Whipped Potatoes, Caramelized Brussels Sprouts

Corvina Sea Bass Topped With Orange and Shaved Fennel, Olive Oil and Basil Cous Cous, Roasted Golden Beets

Shallot and Herb Marinated Beef Tenderloin Steak, Prosciutto Wrapped Asparagus, Asiago Polenta Cake, Pancetta Shellfish Cream

Cumin and Coriander Rubbed Pork Tenderloin and Baby Shrimp, Roasted Poblano and Manchego Whipped Potatoes, Baby Carrots, Sauce Mole

Rocky Mountain Elk Steak with Grilled Granny Smith Apples Sweet Potatoes with Cranberries and Roasted Pecans Sauteed Green Beans, Orange Bourbon Poultry Reduction

Tarragon and Dijon Rubbed Wild Caught Alaskan Salmon Forrest Mushroom and Gruyere Risotto, Green Beans Amandine Truffled English Pea Cream

House Cured Culinary offers personal chef services in the Breckenridge, Keystone, Copper Mountain and Vail Valley area.