Wedding Menu

Ultra-thin Colorado bison, topped with "aerated" horseradish snow, pickled mustard seeds, and micro-arugula on a black garlic-painted plate.rdough bread accompanied by hummus, beetroot & whipped feta dips

Smoked over cherry wood, served with a wild huckleberry-port reduction and a sprinkle of toasted pine nut "dust."

Poached jumbo prawns served over a mango-habanero gazpacho "ice" that smokes upon presentation, finished with lime zest mist.

Pan-seared U-10 scallops topped with Osetra caviar and a single petal of gold leaf, resting in a pool of velvet corn velouté.

Deconstructed prime Wagyu on a shatter-crisp puff pastry shard, topped with a truffle-leek emulsion and micro-thyme.

Braised in local Stout, pressed into perfect geometric cubes, and topped with a parsnip purée "button" and crispy shallot ring.

A charcoal-infused "soil" crust filled with wild foraged mushroom mousse, topped with edible moss (parsley sponge) and truffle dew.

Vacuum-compressed watermelon that mimics the texture of ahi, finished with avocado crema, toasted sesame, and a ginger-soy glaze.

Roasted cauliflower core served in a "bone" style presentation, topped with a herb-caper gremolata and smoked olive oil.

A molecular balsamic-glazed tomato water sphere that "pops" in the mouth, resting on a shard of dehydrated basil-parmesan and finished with a micro-mist of lemon zest.

Silky duck liver mousse encased in a bitter dark chocolate shell, topped with a pistachio crumble. Served under a glass cloche filled with cherrywood smoke that is lifted at the table.

A warm, butter-poached Yukon Gold potato cube sitting in a chilled, aerated truffle-leek velouté "foam," served in a miniature ceramic eggshell.

A crisp, ultra-thin chickpea shell filled with spiced potato and chickpea, topped with a stable "air" of tamarind and ginger that disappears instantly on the tongue.

A black sesame savory mini-cone filled with hand-cut ahi tartare, topped with liquid-nitrogen-chilled yuzu pearls that create a light "fog" upon service.

A base of "edible soil" (toasted rye, mushroom dust, and nuts) supporting an upright bouquet of hyper-local microgreens, radishes sliced into "petals," and "dewdrops" of herb-infused gelée.

Vacuum-compressed Colorado peaches (intensifying the color and flavor) layered with ribbons of 24-month aged Prosciutto di Parma, a globe of Burrata, and "shattered" honeycomb shards.

Geometric cubes of salt-roasted gold and ruby beets, whipped goat cheese mousse "moss," pickled mustard seed "gravel," and a transparent veil of cucumber-mint water.

A single heart of baby gem lettuce, flash-seared for a smoky char, topped with house-cured egg yolk "bottarga" shavings, sourdough shards, and a white-anchovy emulsion—finished with an edible flower crown.

A trio of blackberry, raspberry, and blueberry macerated in elderflower liqueur, served alongside a wedge of warm, panko-crusted fried goat cheese and a drizzle of "spun" balsamic sugar.