Private Parties and Cusine Themed Dinners

Prosciutto Wrapped Black Mission Figs

Fresh black mission figs stuffed with herbed chevre cheese, wrapped with prosciutto, baked and drizzled with an aged balsamic reduction

 

Traditional Bruschetta with a Twist

Fresh baked crostini’s, soft brie, tomatoes, garlic, shallot, kiwi, mango, fresh herbs, ancho pepper, sherry vinegar, seasonings, pecorino          

 

Balsamic Glazed Watermelon and Baby Kale Salad

Balsamic glazed watermelon, baby kale, feta cheese, roasted garlic sourdough croutons, poached turnips and candied almonds finished with white balsamic vinaigrette

 

Italian House Salad

Variety of Italian meats and cheeses, banana peppers, pickled red onions, English cucumbers, carrot ribbons, marinated tomatoes, shelled edamame, sherry lemon vinaigrette

 

Florentine Style Chicken with Pancetta and Fresh Spinach

Herb roasted chicken, marinated tomato and caper chutney, blackened butternut squash, layered with fresh spinach, pancetta and garlic, topped with bread crumbs and baked in white wine

 

Chef Timothy’s Colorado Style Eggplant Parmesan

Fresh sliced eggplant, soft mozzarella, mild green chilies, fire roasted tomato and roasted shallot infused marinara, panko breadcrumbs, pecorino, fresh basil

 

Creamy Sweet Pea and Four-Cheese Risotto  +  Red and Sweet Potato Hash

Braised Lemon Herb Asparagus  +  Herb Roasted Baby Carrots

Fresh Baked Garlic Bread

Wine and Beer Pairings

 

Acorn Squash Posole

Midwestern influenced traditional classic finished with chilled marinated fresh avocado salad

 

Mexican Influenced Chorizo Queso

Spicy chorizo, creamy goat cheese, pico de gallo and white cheddar served house made white corn chips

 

Colorado Braised Short Rib Burger

House prepared short rib and ground Colorado beef burger, caramelized brandy shallot and hickory smoked bacon chutney, shredded baby arugula, herbed goat cheese, and Fat Tire beer battered jalapenos served on toasted pretzel roll, paired with hand cut duck fat fries and homemade ketchup

 

Fresh Water Caught Blackened Cherry Plank Salmon

Blackened 10 ounce filet of salmon, baked on a cherry plank, topped with warmed Colorado green chili and piquillo pepper relish, shaved marinated red and golden beet chips, micro greens tossed with a toasted hazelnut and sherry vinaigrette

 

Locally Raised Stuffed Sirloin

Dry rubbed 8 ounce sirloin stuffed with a roasted garlic, basil, oregano and camembert pesto, paired with a sautéed forest mushroom blend and oven roasted baby heirloom tomatoes

Accompaniments

Grilled Corn and Sweet Pea Polenta

Oven Roasted Colorado Purple Potato Hash

White Balsamic Glazed Sautéed Pancetta + Brussels Sprouts

Herb and Pink Salt Marinated Miniature Carrots

 

Flourless Chocolate Cake

Fresh baked flourless chocolate cake topped with fresh raspberry compote, hand whipped blood orange cream and fried basil  

 

Mesquite Smoked Tangerine and Blackberry Panna Cotta

Topped with lemon mascarpone and pancetta almond bark

 

Maple Apple Pie with Gingerbread Crust and Chilled Honeyed Fig Relish

Paired with Almond Cream, Mint and Fresh Berries

Weekly In Home Prepared Meals

 

(Sample 7 Day Meal Plan)

Sweet and Spicy Sesame Chicken (Sunday)

Sesame style chicken prepared traditional and served with a seasonal vegetable melody and steamed white rice

 

Peach and Roasted Garlic Glazed Salmon (Monday)

Fresh caught salmon filet, topped with a roasted garlic and peach glaze served with oven roasted candied yams and green beans almandine  

 

Fresh Italian Haddock Parmesan with Herb and Garlic Gnocchi (Tuesday)

Italian style fresh haddock parmesan paired with herb and garlic gnocchi and pan seared rainbow swiss chard

 

Hawaiian Style Beef Kabobs (Wednesday)

Marinated beef tips, fresh pineapple, red and yellow bell pepper, mushrooms and grape tomatoes topped with a sweet chili glaze and paired with fresh lemon scented Israeli couscous

 

Southwest Beef Fajitas (Thursday)

Southwest influenced beef fajitas with marinated beef, sautéed bell peppers, onions and green chilies, shredded cheese, fresh roma tomatoes, sour cream and warmed corn tortillas with wild rice and roasted navy beans

 

Grandmas Traditional Buffalo Stew with Homemade Corn Bread (Friday)

Traditional style buffalo stew with fresh buffalo, potatoes, carrots, celery, yellow onion, sweet peas cooking until thick and tender and matched with house prepared gluten free corn bread

 

Traditional Chicken Parmesan with Fresh Sage and Mozzarella (Saturday)

Traditionally prepared chicken parmesan topped with fresh sage, mozzarella and roasted garlic marinara paired with herbed wild rice and steamed green beans

(Sample 3 and 5 Day Special Diet Meal Plans)

 

Vegetarian Fire Roasted Tomato and Broccolini Lasagna (Monday)

Quinoa lasagna, fire roasted tomato and garlic marinara, baby broccoli, crimini mushrooms, caramelized onions, sautéed spinach, dairy free sour cream, dairy free mozzarella and fresh basil

 

Asparagus, Leek and Kale Quinoa Sauté (Tuesday)

Organic rainbow quinoa, roasted asparagus, fresh leeks, sautéed kale, light roasted piquillo pepper pan jus

 

Garden Vegetable Chili (Wednesday)

Fresh organic zucchini, yellow squash, carrots, turnips, orange bell peppers, large red kidney beans, portabella mushrooms, swiss chard, poblano chilies, oregano infused vegetarian broth

 

Whole Roasted Mediterranean Stuffed Chicken (Monday)

Organic whole chicken, fire roasted tomatoes, bell peppers, portabella mushrooms, capers, roasted baby potatoes

 

Chef Timothy’s Gluten Free Baked Pasta and Meatballs (Tuesday)

Chefs choice gluten free pasta, house made ground beef meatballs, roasted garlic and basil infused marinara, shaved parmesan, seasonal mixed greens salad

 

Baked Chicken and Brown Rice Casserole (Wednesday)

Organic chicken breast, brown rice, kidney beans, yellow onion, cherry tomatoes, fresh herbs, shredded cheddar, pan broth

 

Rustic Italian Beef and Vegetable Soup with Lentils (Thursday)

Locally sourced beef stew meat, shredded cabbage, summer squash, zucchini, green chilies, potatoes, fire roasted tomatoes, bell pepper, fresh garlic, beef broth

 

Fresh Baked Cod with Balsamic Roasted Vegetables, Polenta and Goat cheese (Friday)

Fresh cod filets, chefs choice vegetable blend, balsamic glaze, gluten free polenta, crumbled goat cheese

© 2023 by Chef Timothy Jordan.

Private and Personal Chef Services 

Tel: 303-349-1049  |  Email: cheftimothyjordan@gmail.com