SAMPLE MENUS

Our experienced culinary team, led by internationally trained chef Thomas Salamunovich, prides itself in creating authentic fare using fresh, seasonal ingredients. We will work with you to create a menu for your special event that reflects your unique preferences and the culinary delights of the season.

SUMMER PASSED HORS D’OEUVRES

palisade tomato soup shooter, grana padano, basil oil

fava bean tapenade & spring garlic croustade

compressed watermelon lollipop, heirloom tomatoes, harissa vinaigrette

angel’s cured salmon, pickled cucumber, potato rösti, crème fraîche

vietnamese spring roll, sweet & sour vegetables, thai basil, hubs peanut sauce

vail valley summer beets, jumpin’ good goat cheese, katz sparkling wine vinaigrette

chinois yellowfin tuna tartare, sesame infused shoyu, avocado salad

larkspur veal meatballs, lemon-caper butter, creamed spinach

english pea & pastina arancini, lemon ricotta, porcini aioli

twice baked potatoes, applewood smoked bacon, green onion crema

blue crab salad, gazpacho sauce, marinated cherry tomatoes

seared chimichurri beef, shallots rings, avocado parisienne

calamari corndog, tomatillo salsa, sauce juarez

new orleans tempura shrimp, cornbread crouton, chili d’espelette aioli, butter lettuce slaw

blistered cherry tomato pizza, rocket-basil pesto, caramelized garlic, bacon lardons

bresaola pizza, shelling peas, crispy artichokes, garlic pana

neapolitan pizza, grana padano, torn basil

mushroom royale pizza, rocket, leeks, truffle citronette

$8 per person per hour up charge

petit chesapeake bay crab cakes, shellfish mirepoix

maine lobster salad, pain de mie, tarragon

creekstone farms seared beef tenderloin carpaccio, classic venetian garnish

 for the table

shrimp & shishitos, wonton chips, black bean-tamari sauce

larkspur pickles, spring and summer harvest

crispy calamari, chipotle aioli

grilled artichokes, lemon beurre fondue

(L) saratoga chips, caramelized garlic

 

WEDDING CAKES
Larkspur’s pastry chefs understand your wedding cake is a very memorable symbol of your special day. They will work with you to create the masterpiece of your dreams – both delicious and spectacular.

STARTER

wynn farms tomato soup & grilled tillamook soldiers, grana padano, tuscan basil oil

english pea & spring potato potage, mushroom torchon, parmesan gratinée (may-july)

olathe sweet corn soup, heirloom cherry tomato, toluca chorizo, red pepper pico de gallo (july-october)

add jonah crab cake for $8 per person

(L) caesar salad, crispy potato croutons, grana padano

gypsum creek chopped kale salad, colorado snap peas, soy beans, white miso vinaigrette

red, white, & blue summer salad, tangled greens, mixed berries, bulgarian feta, shaved almonds

baby iceberg wedge, danish blue cheese, cherry tomatoes, daily’s applewood smoked slab bacon lardons

cottonwood pass pea salad, shaved asparagus, rocket, prosciutto crisp, whole grain mustard vinaigrette

palisade tomatoes & compressed watermelon, ciliegine mozzarella, nasturtium greens, acetaia-leonardi saba

$8 per guest up charge

 angel’s cognac cured salmon, trout caviar, dill crème fraîche, sparkling vinaigrette

yellowfin tuna crudo, pea tendrils, capers, crispy potato crostini, pressed meyer lemon oil  

maine lobster chopped salad, snap peas, heirloom cherry tomatoes, western slope sweet corn, avocado vinaigrette

ENTREES

ahi persillade, sticky rice cake, sweet corn, togarashi beurre fondue

colorado lamb chops, summer squash gratin, creamy polenta, gremolata

skuna bay salmon, grilled romaine hearts, beluga lentils, sauce gribiche

summertime tempura vegetables, crispy tofu, chili-garlic salsa, wasabi rocket soaker

larkspur’s veal scaloppini, twice-baked potatoes, creamed spinach, sauce bordelaise

crispy petaluma free range chicken, english pea purée, carnival carrots, roasted chicken jus

fitzgerald’s goat cheese herbed gnocchi, sweet potato pave, crispy artichoke hearts, tomato fennel relish

front range glazed pork chop, maris piper potato purée, corn & pea relish, fennel confit, tomato vinaigrette

creekstone farms strip loin, potato pave, asparagus bagna càuda, two french sauces 5oz ($9 up charge for 10oz)

jumbo sea scallops, chanterelles, baked heritage tomato, golden polenta mousseline, brown butter sauce ($9 up charge)

DESSERT

salted chocolate caramel mousse, flourless cake, candied cashews

lemon curd tart, candied blueberries, strawberry pavlova, huckleberry sauce

sweet olathe cornbread cake, popped caramel corn, berry coulis, brown butter anglaise

verjus blanc poached peaches, vanilla cream fraîche semifreddo, almond granola tuile

valhorna chocolate decadence, raspberry gelée, hibiscus caramel, cocoa nib tuile, vanilla chantilly

(L) apple galette, caramel chantilly ($6 up charge)

summer sorbet trio, shortbread cookie

duo of vanilla & chocolate housemade ice cream

***Please note all menu items are seasonal
and subject to change***