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Hors d'ouevres and Salads

SALADS
Heirloom Tomato Caprese with Petite Arugula
Panzanella with Parmesan Crisps
Traditional Caesar Salad with Polenta Croutons and White Anchovies
Organic Petite Greens with Roasted Shallots, Grape Tomatoes and Balsamic Glaze
Cones of Tuna Crudo with Caper and Preserved Lemon 
Arugula and Gorgonzola with Toasted Walnuts, Lemon Rind and Port Syrup
Spinach Salad with Toasted Pecans and a Warm Bacon Citrus Vinaigrette
Tempura Crab Salad with Blood Orange Vinaigrette
Fava Beans and Feta with Roasted Garlic and Artisan Olive Oil
We can also do composed salad courses which incorporate smoked salmon,
seared scallops or seasonal fish filets!
 
hors d'ouevres 
Arancini: small rounds of risotto filled with artisan cheese and quickly fried
Umbrian Style Flatbreads 
Assorted Bruschetta 
Calzonetti: tiny calzones with either meat or veggie filling 
Rosemary Elk Skewers with Balsamic Syrup
Lollipop Lamb Chops 
Wild Mushroom Shooter with Truffle Foam
Gazpacho Shooter with Lump Crab and Mascarpone
Olathe Sweet Corn Cakes with Smoked Trout and Creme Fraiche 
Foraged Mushroom Tarts with Triple Cream and Port Syrup
Tallegio and Arugula Panini with Fire Roasted Tomato Shooter
Braised Pork Belly With Grit Cake
Foie Gras Torchon with Lingonberries
Local Goat Cheese Tarts with Tomato Compote 
Petite Crab Cakes
Lobster Rolls 
Satay with Peanut Sauce
Cucumber Rounds with Smoked Salmon Mousse
Baby Fingerlings filled with Creme Fraiche and Caviar
Spanikopeta
Samosas
Empanadas
Sliders- Kobe Beef, Crab Cake, Lamb and Tzatziki
Halibut and Avocado Ceviche on Tortilla Crisp 
Bacon Wrapped Scallops
Taquitos with either fish, meat or veggie filling
Tempura Shrimp Skewers
Spoons of Hamachi with Yuzu and Wasabi
Crispy Rock Shrimp in Brussel Sprout Leaves 
Seared Ahi Tuna on Rice Cracker with Wasabi Aioli
Spring Rolls and Sushi Rolls