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Past Catering Menu Sampler

 

Fly By Diner Bohemian Nights Green Room Lunch Menu

Saturday, August 13, 2011

Main Dish

  • Tempeh and Spinach Wrap with Peach Salsa- vegan– Avogadros Number tempeh (gluten free soy sauce, garlic, ginger, bay leaf, coriander), organic spinach, fresh peach salsa (peaches, tomatoes, cucumber, red onion, mint, ginger, lime and jalapeño pepper)in locally made whole wheat tortillas.
  • Curried Chicken Wrap with Apricot Chutney– Roasted chicken (hormone and antibiotic free), yogurt, lime juice, curry powder, scallions, cilantro, arugula, cucumber, and apricot chutney (dried apricots, garlic, raisins, ginger, red wine vinegar, cane sugar, salt and cayenne pepper) in locally made wheat tortillas.
  • Argentinean Beef Empanada with Chimichurri Sauce– Beef (hormone free), onions, butter, hard boiled eggs, green olives, smoked paprika, cumin, crushed red pepper, salt and pepper wrapped in Latin “discos,” with Chimichurri sauce (parsley, cilantro, red onion, sherry vinegar, garlic, capers, extra virgin olive oil, salt and pepper).

Sides

  • Fresh Green Salad with Agave Lime Dressing- vegan– Romaine lettuce, spring greens, tomatoes, beets, and bell peppers with agave lime dressing (fresh squeezed lime juice, organic canola oil, organic agave nectar, garlic, salt, pepper, and cayenne pepper).
  • Raw Corn Chowder “Shooters”- vegan– Unsweetened almond milk, raw corn, avocados, green onions, fresh squeezed lemon juice, ginger, ground cumin, Serrano pepper, garlic and sea salt.
  • Natural Potato Chips

Desserts

  • Chocolate Dipped Papaya– Unsulfured dried papaya and 60% cocoa chocolate.
  • China Chews (Nutty, Coconut Bars)– Butter, unbleached flour, cane sugar, brown sugar, unsulfured coconut, walnuts and eggs.

Beverages

  • Lemonade
  • Iced Tea
  • Water

Fly By Diner Bohemian Nights Green Room Dinner Menu

Saturday, August 13, 2011

Main Dish

  • Caprèse Sandwich on Baguette- vegetarian– Fresh mozzarella, Roma tomatoes, roasted red pepper, basil pesto (fresh basil, garlic, pine nuts, extra virgin olive oil, Parmesan cheese herbs, and spices), served on a wheat baguette.
  • Mediterranean Chicken Wrap– Roasted chicken (hormone and antibiotic free), and cheese spread (cream cheese, sheep milk feta cheese, yogurt, scallions, artichoke hearts, kalamata and black olives, extra virgin olive oil, salt, and pepper) wrapped in a locally made wheat tortilla.
  • Tofu and Greens Tortilla Crèpes- vegan– Organic tofu, beet green, Swiss chard, green onions, nutritional yeast, garlic, extra virgin olive oil, white wine vinegar, vegan butter, salt, and peppers wrapped in locally made whole wheat tortillas.

Sides

  • Greek Quinoa Salad- vegetarian– Organic quinoa, English cucumbers, cherry tomatoes, bell peppers, sheep milk feta, kalamata olives, parsley, mint, fresh squeezed lemon juice, extra virgin olive oil, groound cumin, and salt with dressing (cold pressed safflower oil, white vinegar, Dijon mustard, paprika, garlic, tarragon, basil, cane sugar, salt, and black pepper).
  • Sliced Rocky Ford Melon

Desserts

  • Dark Chocolate Fig and Fennel Bites– 60% cocoa chocolate, dried Turkish figs, fennel seeds, and French sea salt.
  • Chewy Lime Sugar Cookies– Butter, unbleached flour, cane sugar, unsulfured toasted coconut, egg, aluminum free baking powder, baking soda, vanilla extract, fresh squeezed lim juice and zest and salt.

Beverages

  • Lemonade
  • Iced Tea
  • Water

Fly By Diner Bohemian Nights Green Room Lunch Menu

Sunday, August 14, 2011

Main Dish

Bagel Sandwich Trio– Featuring bagels from Moe’s Broadway Bagels

  • Corned Beef, Swiss Cheese, Sauerkraut and Mustard
  • Roasted Red Pepper and Herbed Goat Cheese- vegetarian– Roasted red bell peppers, goat cheese, herbs and spices.
  • Sunflower Seed Pesto with Fresh Tomato- vegan– Roasted sunflower seeds, basil, garlic, nutritional yeast, extra virgin olive oil, salt and pepper.

Sides

  • Composed Cobb Salad with a Twist- gluten free– Roasted chicken (hormone and antibiotic free), blue cheese, hard boiled eggs, Romaine lettuce, dried cranberries and dressing (extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt and pepper).
  • New York Deli Slaw- vegetarian– Red and green cabbage, carrots, Italian parsley and dressing (yogurt, real mayonnaise, Dijon mustard, whole grain mustard, apple cider vinegar, celery seed, salt and pepper).

Desserts

  • Double Chocolate Mint Cookies– 60% cocoa chocolate, butter, cocoa powder, brown sugar, cane sugar, unbleached flour, egg, vanilla extract, peppermint extract, baking soda and salt.
  • Ginger Snap Cookies– Unbleached flour, whole wheat flour, cane sugar, canola oil, molasses, eggs, baking soda, cinnamon, ginger, cloves and salt.

Beverages

  • Lemonade
  • Iced Tea
  • Water

In-Situ Summer Picnic

September 24, 2010   |   Colorado Flavors

  • Cocktail Sandwich Trio– Smoked beef brisket with creamy horseradish sauce and roasted red peppers on wheat cocktail rolls, TBLT-turkey, bacon, lettuce and tomato sandwich with sunshine wheat honey mustard on Kaiser cocktail rolls, and free range egg salad sandwich on white cocktail rolls (a healthier version, and great for kids and adults).+
  • Homemade Baked Mac and Cheese.
  • Tofu and chard tortilla wraps.++
  • Baby Potato Salad– With spinach, roasted red peppers, and artichoke hearts with pinon nut vinaigrette.++
  • Colorado Grown Quinoa Salad– With black beans, corn, tomato, and cilantro with a light chipotle lime vinaigrette.++
  • Sexy Fruit Platter– A delightful assortment of whole and sliced fruit.
  • Colorado Organic Lavender Shortbread.
  • Hot Chocolate Snicker Doodles.++

+ Vegetarian

++ Vegan

Bohemian Nights Menu

Fly By Diner was honored to cater the VIP Green Room for Bohemian Nights. We provided food for 80 band members, their families, and special guests at the Armory in Fort Collins.

Saturday, August 20, 2010   |   Lunch Menu

  • Vietnamese Noodle Salad– Romaine lettuce, mint, basil, cucumber, carrot, green onion, rice noodles, and sprouts with a sesame ginger dressing and cilantro on the side. Served with warm chicken or tofu for topping.+
  • Colorado Composed Salad– Baby potatoes, tomatoes, sweet onions, mushrooms, goat cheese, and sunshine wheat honey mustard vinaigrette.+
  • Sexy Fruit Salad– Local and seasonal melons and fruits.
  • Desserts– Rosemary pine nut brittle, almond cookies, or oatmeal raisin bars.
  • Beverages– Water, iced tea, and lemonade.

+ Vegetarian

++ Vegan

Saturday, August 20, 2010   |   Dinner Menu

  • Chicken in Adobo Sauce– Served with Polenta squares.
  • Olathe Corn Cakes– With cilantro lime cream.+
  • Quinoa and Black Bean Salad– With scallions, red peppers, parsley, and chipotle lime vinaigrette.+
  • Sliced Local Melon.– See lunch menu.
  • Desserts– Dark chocolate chili bites with pepitas, dried cherries, and sea salt lavender shortbread.
  • Mexican Wedding Cookies.
  • Beverages– Water, iced tea, and lemonade.

+ Vegetarian

++ Vegan

Leah Schultz / Chris Koegan Wedding Menu

Pictures to follow soon!

July 17, 2010

  • Shaved London-Broil– With Caper Remoulade and wheat cocktail rolls.
  • Smoked Salmon– With herbs and creme fraiche.
  • Baby Potato Salad– With spinach, roasted red peppers, and a pinon nut vinaigrette.
  • Colorado Grown Quinoa Salad– With Anasazi beans, corn, tomato, and cilantro with a chipotle-lime vinaigrette.
  • Sexy Fruit Platter.
  • Apple Crisp.
  • Beverages– French roast, tea, and lemonade with garden mint.

New Belgium Beer Tasting Menus

Fat Tire Menu

  • Parmigianino Reggiano Shavings.
  • Lentil and Walnut Pate– On seeded cracker with cucumber slices.
  • Gjetost Carbonara– With caramelized mushrooms and onions and topped with walnuts or bacon.
  • Poached Pears– With mascarpone and almond toffee brittle.

IPA Menu

  • Haystack Mountain Chevre– Rolled in Cascade hops and chile caribe.
  • Salad of Arugula, Blood Oranges and Pepitas– Served with honey-cinnamon vinaigrette.
  • Wasabi Citrus Salmon.
  • Ginger Carrot Cakes– With cream cheese frosting.

2-Below Menu

  • Traditional Swiss Fondue– With apples, sausages, and sourdough bread.
  • Pumpkin Pie Won-Tons.

Fall Wild Ale Menu

  • Pork Tenderloin Medallions– With cinnamon black pepper crust. Caramelized and served with pan gravy.
  • Haystack Mountain Goat Cheese Gnochi– With lemon thyme burre blanc.

1554 Menu

  • Flemish Carbonade– With tart cherries.
  • Flourless Chili-Chocolate Torte.

LaFolie Menu

  • Israili Cous Cous– With button and shitake mushrooms and Parmigiano Reggiano.
  • Sheep’s Milk Feta Cubes– Marinated in fruity olive oil and Greek herbs. Served with pita toasts.

Mothership Wit Menu

  • Thai Chicken and Sweet Potato Coconut Curry– With rice noodles.
  • Torta de Cameron in Chile Colorado– Shrimp cakes in red chili sauce.

Special Event Menus

Italian Christmas Dinner Party

  • Antipasti Platters– With Italian meats and cheeses, breads, vegetables and olives.
  • Salad of Blood Oranges and Hazelnuts.
  • Lemon Ricotta Gnocchi.
  • Beet Risotto and Sautéed Green Beans– With pearl onions.
  • Beef Bracciola– Served on a bed of linguini.
  • Amaretto Cookies and Lemoncello Sorbet.
  • Tiramisu.

New Belgium Holiday Party- January 2010

  • Tamalon– Rolled with black beans and chard and served on banana leaf plates.
  • Grilled to Order Quesadillas– Filled with 1554 mushroom mole and queso Oaxaca. Served with fire roasted tomato salsa, corn and pablano salsa, and guacamole.
  • Crisp Tortilla Cups– Filled with smoky chipotle sweet potatoes, a sprinkling of queso fresco, and micro green salad.
  • Baby Roasted Red Peppers– Stuffed with herbed goat cheese.
  • Mango Salad– With hearts of palm, radish, lime and cilantro.
  • Tropical Skewers– Featuring jicama and pineapple.
  • Lime Cups– Filled with tequila spiked lime curd and coconut whipped cream.
  • Chili-Chocolate Bark– With tart dried cherries, pepitas, sprinkled with flaky sea salt.
  • Dried Mango and Papaya Spears– Dipped in Mexican chocolate.

Beer Dinner

  • Phantom Saison Beer Bread– With homemade pate de campagne, olives, gherkins and mustard.
  • Classic Wilted Spinach Salad– With Boon Geueze dressing.
  • Mussels– Steamed in Triple Karmeliet.
  • Westmalle 10 Marinated Lamb Chop– Served on a bed of frites.
  • Choice Of– Western Slope peach sorbet with Lindeman’s Peche or Western Slope pears poached in Duchesse de Bourgoine with mascarpone and cashew brittle.

Locally Sourced Luncheon

  • Rocky Ford Cantaloupe and Arugula– Wrapped in prosciutto.
  • Chilled Beet and Raspberry Borscht.
  • Hazel-Dell Mushroom Gruyere Tart– With fresh herbs.
  • Marinated Vegetable Salad– Green beans, tomatoes, fingerlings, parsley and scallions.
  • Choice Of– Ela peach crisp with vanilla bean ice cream or sour cream tart with Ela cherry compote.

Mediterranean Dinner Party

  • Fried Calamari– With roasted tomato sauce.
  • Classic Caesar Salad.
  • Lemon Ricotta Gnocchi.
  • Rosemary Skewered Grilled Ahi Tuna or Lamb– With olive tapenade served with grilled Mediterranean vegetables.
  • Choice Of– Ela cherry tart or Meringues with sautéed Ela peaches.

Wedding Menus

Locavore Menu

  • Sunrise Ranch Grass-Fed Beef Brisket– Marinated and grilled, served with horseradish sour cream or zesty barbeque sauce.
  • Long Farm Pork Loin– Stuffed with thyme and Ela Farm peaches wrapped in bacon and served with peach pan gravy.
  • Olathe Sweet Corn Cakes– With Buena Vista smoked trout served with cilantro-lime cream.
  • Quinoa and Black Bean Salad– With cilantro, scallions, tomato, bell pepper and chipotle vinaigrette.
  • Salad– Colona Farm greens, pepitas, cried Western Slope cherries, Haystack Mountain goat chèvre and roasted tomato vinaigrette.
  • The Season’s Most Delicious Local Fruit.
  • Peach Agua Fresca.

Family Style Italian Menu

  • Arugula salad– With roasted tomato vinaigrette.
  • Beet Risotto.
  • Hazel Dell Mushroom Raviolis– With browned sage butter.
  • Long Farm Pork Loin– Stuffed with thyme and Ela Farm peaches wrapped in bacon and served with peach pan gravy.
  • Ela Farm Peach Crisp– With homemade vanilla bean ice cream.

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