Plated endive and blue cheese wedge salads ready for service

Menus

Every menu is written for one table.

We do not hand you a set list. Your menu is built around the cuisine you want, the dietary needs at your table, and what the valley is growing that week.

How a menu comes together

Three things shape what ends up on your table.

Chefs Dylan and Marlee have a combined 30 years of high-end catering experience, and a diverse culinary background to draw on.

That means we start from what you want to eat rather than from a fixed list, then work outward to the producers who can supply it.

Request sample menus

Your cuisine

Our chefs have the expertise to build a menu around any type of cuisine you would like. We are willing and able to deviate from preset menus to fit individual preferences.

Your dietary needs

We create customized meal plans that cater to all dietary needs, and we plan around them from the first draft rather than substituting at the end.

The season here

We partner with growers, foragers, and producers across the Teton Valley, so the menu follows what is genuinely good that week.

Seasonal menu

Chef Dylan Smith

Winter Menu

Each group selects one menu option per course to keep service seamless and well paced.

Appetizers

Family Style Appetizers

Pigs in a Blanket

All-beef hot dog, flaky pastry, and Dijonnaise.

Chips and Dip Trio

House-made chips with French onion, cornichon, and BLT dips.

Warm Whipped Hummus Platter

Butter-whipped hummus with caramelized onion and roasted garlic, served with sun-dried tomato and olive tapenade, fresh local bread, and farmers market crudités.

Bison Cocktail Meatballs

Blueberry barbecue glaze and fennel pollen aioli.

Duck Egg Rolls

Five-spice duck confit and cabbage with apricot duck sauce.

Shrimp Boulettes

Crisp Creole-style shrimp fritters with scallions, fresh herbs, and smoked paprika remoulade.

Beet-Pickled Deviled Quail Eggs

Beet-pickled quail eggs with furikake and horseradish aioli.

White Truffle Potato Croquettes

Crisp potato croquettes with white truffle and whipped ricotta.

Pork Belly Mini Tacos

Crisp pork belly, pickled Fresno chiles, and black garlic aioli.

Roasted Root Vegetable Skewers

Seasonal roasted root vegetables with toasted walnuts and shaved Parmesan.

Beef Tartare

Hand-chopped beef, pickled pepper confetti, shaved onion and fennel, coarse-ground mustard, quail eggs, sautéed Morning Dew mushrooms, crispy shallots, black garlic aioli, and tallow-toasted sourdough.

Tuna Poke

Diced tuna, pear, yuzu ponzu, sriracha, roasted garlic aioli, sesame seeds, crispy garlic, cilantro, and fried rice paper chips.

Mini Beef Wellingtons

Beef tenderloin and mushroom duxelles wrapped in puff pastry with horseradish aioli.

Cured Duck Empanadas

Cured duck and sweet corn in crisp pastry with cilantro chutney.

Elk Filet Crostini

Seared elk filet, whipped blue cheese, and cracked black pepper-onion jam on toasted crostini.

Caviar Service

Caviar served with blini waffles, whipped cream cheese, and scallion curls.

Plated Appetizers

Japanese Milk Bread Shrimp Toast

Crisp shrimp toast with pea shoots and pimento cheese.

Nana’s Bison Meatballs

Grandma Tassone’s recipe with pomodoro, shaved Parmesan, and grilled local baguette.

Quail Legs à l’Orange

Crisp quail legs with orange segments and citrus cabbage slaw.

Cornbread Crab Cakes

Seasonal snow or Dungeness crab, Calabrian chile, and garlic aioli.

Salads

Plated Salad

Seared Ahi Tuna Niçoise Salad

Julienned blanched green beans, tourné potatoes, hard-boiled quail eggs, olive gremolata with citrus and sun-dried tomatoes, shaved red onion, and Champagne-Dijon vinaigrette.

Family Style or Plated Salads

Winter Citrus Salad

Citrus supremes, shaved fennel, toasted pistachios, frisée, and blood orange vinaigrette.

Endive and Blue Cheese Wedge

Peppered maple-bacon lardons, marinated heirloom tomatoes, hibiscus-pickled red onion, carrots, puffed quinoa, pine nut and pistachio granola, and Gorgonzola cream.

Pickled Beets and Labneh

Arugula, orange supremes, labneh, pickled red onions, and toasted walnuts.

Rocket Salad

Marinated tomatoes, shaved Parmesan, lemon-infused olive oil, black pepper, pine nuts, and shaved radishes.

Plated Entrées

Chilean Sea Bass

Squid ink pasta, peperonata cream sauce, and fresh local bread.

Braised Bison Cheeks

Local mushroom gravy, creamed spinach, honey-sesame carrots, and pickled wild ramps.

Butternut Squash Risotto

Butternut squash, mascarpone, and local mushrooms. Choice of sweet tea-maple-brined chicken or blackened shrimp.

Kurobuta Pork Chop

Gochujang and dark cherry-marinated pork with honey-glazed radishes, shaved fennel, red onion, snap peas, Bing cherries, and microgreen slaw.

Elk Filet

Japanese-style dark cherry pan sauce, roasted cauliflower, and honey-chipotle sweet potatoes.

Wagyu Flat Iron

Chipotle-poblano creamed corn, garlic scape chimichurri, and beef tallow fingerling potatoes.

Mole Marinated King Salmon

Fried shallots, seasonal vegetables, and roasted smashed new potatoes.

Signature Entrées

Prime Filet Mignon

Dijon demi-glace, 1,000-layer duck fat potatoes, and seasonal vegetables.

Ribeye Cap (Spinalis)

Béarnaise, whipped Gruyère mashed potatoes, and seasonal vegetables.

Surf and Turf Enhancement

Add a cornbread crab cake, a brown butter-seared scallop, or a butter-poached lobster tail.

Desserts

Rhubarb Crème Brûlée

Vanilla bean custard with confit rhubarb.

Dubai-Style Mini Basque Cheesecake

Toasted kataifi, pistachio crème anglaise, and chocolate ganache.

Sticky Toffee Pudding

Classic date cake, toffee sauce, and vanilla bean gelato.

Caramel Apple Tart

Dulce de leche, flaky pie crust, Honeycrisp apples, and vanilla bean gelato.

Four ways we serve it

Choose the format, then we write the menu.

On-Premise

Our chefs cook in your kitchen and plate for your table, so the food reaches your guests the moment it is ready.

Drop-Off Catering

Prepared food delivered to your home or venue, ready to serve, for weekly family meals or a gathering you are hosting yourself.

Pick-Up Catering

Collect your order from our prep facility on the day, packed and labelled for reheating and serving.

Full Service Catering

The full arrangement for weddings, retreats, and larger events, planned with you from the first consultation.

Pick your format on the consultation form — we will take it from there.

From first call to the last plate

How you get to a finished menu.

Consultation

Tell us about the event, the guest count, and how you want the day to feel. The consultation is free.

Sample menus

We send sample menus by email so you can see how we cook before anything is committed.

Tasting

For larger events, tastings are done on a flat rate, per person basis, in your home or in our prep facility. Book two weeks or more in advance.

Your menu

We write the final menu around what you chose, confirm every dietary requirement, and cook it on the day.

Sourced from the valley

The producers behind the menu.

From vegetables to meat to dairy, we partner with only the best local vendors in the Teton Valley. What they have in season is where every menu starts.

Ask us for sample menus.

Sample menus are available by email, and the first consultation is free. Tell us about your event and we will send them over.

Request sample menus(208) 351-7380