SKYRUN vacation rentals | STEAMBOAT colorado

Please see our Concierge Services for personal chef and meal preparation options. 

Pricing

First Course & Entree: $28 per person

First Course, Entree and Dessert: $36 per person

Hors d’Oeuvres, First Course, Entree & Dessert: $49 per person

Hors d’Oeuvres

Chef’s Choice Platter

This is what we do best!

Leave the selections to the Chef to come up with a Platter that compliments your meal choice.

Or, choose three items from our Hors d’Oeuvres Menu.

Mango Spiced Prawn Cakes

with Tomato Basil Relish, Citrus Aioli and Diakon Sprouts

Vodka-House Cured Salmon

in Cucumber Crowns and Dill Crème Fraiche

Grilled Shrimp Skewers

with Sweet Chili Sauce and fresh Lime Juice

Crispy Goat Cheese Ricotta Cake

with Caramelized Shallot and Mediterranean Tapenade

Redneck Baby Back Ribs

with Celery, Olives and Smoked Tomato Aioli

Polenta Coins

with Roasted Peppers and Fontina Cheese

Caprese Skewers

with fresh Mozzarella, Basil and Roasted Tomatoes

Raw Seasonal Vegetable Crudités

with Hummus and Ranch dips

Elk Carpaccio

with Spicy Vegetable Brunoise and Orange Crème Fraiche

Smoked Trout with Braised Celery Root, Fennel and Leeks

topped with Blueberries and Turmeric Oil

Duck Confit

with Grilled Colorado Pears and Crumbled Blue Cheese

Chef’s Choice of Artisan Cheeses

with Figs, Apricots and Water Crackers

Lump Crab Cakes

with Roasted Red Pepper Rouille

Thai Chicken Skewers

with Peanut Satay Sauce

Oysters Rockefeller

with Fresh Herbs and Pernod

Chilled Shrimp with Cocktail Sauce

First Course

Winter Squash Bisque

a smooth blend of Roasted Butternut Squash topped with Crème Fraiche and Chili oil

Roasted Red Pepper Soup

a delicious combination of Roasted Peppers and Goat Cheese.

House Salad

Bibb Lettuce with Crumbled Blue Cheese, Toasted Almonds and Apple Vinaigrette

Caesar Salad

served traditional-style or grilled with house made Croutons and Dressing

Warm Spinach Salad with Bacon

served with Feta, Candied Almonds and Bacon Balsamic Vinaigrette

Spring Greens Salad with Local Goat Cheese

served with Pecans, Figs, Apricots and Red Wine Vinaigrette

Strawberries and Caramelized Pecans Salad

baby greens tossed with Feta cheese and a Raspberry Vinaigrette

Roasted Beet Salad with Manchego Cheese

topped with Sunflower Seeds and a Spiced Citrus Sauce

Entrée Selection

All-natural Frenched Pork Chop from Salmon Creek Farms

served with Calvados Sautéed Apple Sauce

Stuffed Pork Roulade

with Fennel, Peppers and Mushrooms over Brown Rice

Boursin-stuffed Beef Fillet

served with a Cabernet Veal Reduction Sauce

Grilled Garlic & Red Wine Hanger Steak

served on Winter Squash Risotto

Pan-Seared Muscovy Duck Breast

with Bacon Potato Hay & Candied Almond Coconut Curry Sauce

Mustard Crusted Rack of Lamb

with Roasted Root Vegetables and a Fresh Mint Sauce

Citrus & Garlic Roasted, All-Natural Chicken

a Marinated, Quartered Chicken on the bone

Fresh Fish of the Day

we receive “jet fresh” Fish specials each week – just ask about this week’s special!

Sautéed Bay Scallops over Linguini

with Black Truffle Oil

Pan-Seared, Wild Salmon fillets

served with Toasted Israeli Cous Cous and Steamed Vegetables

Spaghetti Bolognese

traditional Tomato Meat Sauce served with Parmigiano-Reggiano cheese

Traditional White Lasagna

filled with layers of meat sauce, Béchamel Sauce and 3 cheeses then topped with a house-made Marinara Sauce

Stuffed Acorn Squash (vegetarian)

with Forest Mushrooms & Baby Peas Risotto and Fresh Herb Pesto Oil

Spinach & Mushroom Tart (vegetarian)

on a Sesame Oat Crust with Roasted Red Pepper Aioli

Children’s Menu

House-made Macaroni & Cheese

served with White Sausages and Broccoli

Panko-crusted Chicken Fingers

served with Cous Cous, Peas & Corn

Pork Cutlets

served with Mashed Potatoes, Green Beans and Applesauce

Roasted Chicken & Gravy

served with Carrots and Mashed Potatoes

Desserts

Flourless Chocolate Torte

rich and decadent – served with Fresh Berries and Cream

Lemon Meringue Pie

fresh Lemon Juice is the basis for this tart pie piled with light Meringue

English Sticky Toffee Pudding

with house-made Caramel Sauce

Baked Lemon Cheesecake

topped with Blueberry Compote

Tropical Carrot Cake

moist Pineapple & Coconut laced Carrot Cake with Cream Cheese Frosting

Chocolate Truffle Layer Cake

a light sponge layered with Passion Fruit-Chocolate Ganache

Panna Cotta

an Italian Cream & Yogurt Dessert served with Sautéed Frangelico Blackberries

Crème Brulee

rich and creamy, served with Fresh Berries

Yogurt Parfaits with Amaretti

healthy and light with Berries and crushed Amaretti layers

Apple & Blackberry Crostada

a rustic pie with bountiful berry flavor