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~ SMALL PLATES
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| Caesar Salad |
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The classic expectation
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| Green Market Salad | |
baby organic herbs & lettuces with sherry wine
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| Heirloom Tomato & Cucumber Salad | |
Bermuda onion & basil vinaigrette
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| Baby Vegetable Salad | |
Sweet spring vegetables, turnip puree, champagne
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| Warm Black Bean Terrine | |
stuffed with goat cheese & smoked chorizo,
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| Crispy Sweetbreads | |
poached duck egg, English peas, caramelized pearl
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| Pressed "La Bella Farms' Foie Gras | |
tapioca & peach jelly, candied ginger, toasted brioche
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| Kingfish Ceviche | |
mustard, pimento & pineapple mint with crunchy corn chip
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| Seared Diver Scallop | |
lobster tortelloni, crisp prosciutto, manila nage
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| Baked Oysters Angelo | |
Island Creek oysters, poblano pesto, smoked
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| Tequila Cured Wild Salmon & Caviar | |
crisp potato, jicama & frisee, mango epazote vinaigrette,
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| Classic Caspian Caviar Service | |
Bilini, Toast points, Bermuda Onion, Chive, Egg, Crème Fraîche, Lemon
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| WILD GOLDEN OSETRA | |
Caspian Star Iranian
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| OSETRA | |
Desietra German
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| Osetra | |
Sturia French
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| Siberian | |
Desietra German
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| Transmontanus | |
calvisius Italian
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Ask About |
Caribou Catering |
For Your Next Party |
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~ BIG PLATES
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| Avocado Plin | |||||||||
avocado stuffed pasta, coriander, sweet corn, garlic, basil &
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| Campfire Trout | |||||||||
gold corn dusted Rainbow, hash browns, sunny
side up duck egg,
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| Diver Scallop Fazzoletti Scampi | |||||||||
garlic, lemon, butter, parsley & white wine with hand cut
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| Lemon Crusted Chilean Sea Bass | |||||||||
shrimp tortellini, crisp sweet shrimp, aromatic lemon grass broth
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| "King Konbu" Salmon | |||||||||
seared cepes, romanesco cauliflower, sea beans & mushroom vinaigrette
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| "Shake-N-Bake" Lobster | |||||||||
lemon baked garlic & herb breaded 1 1/2 pound live maine lobster,
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| Boneless Roasted Rabbit | |||||||||
spinach gnocchi, brown butter sauce “lapin” with pistacio pecorino crisp
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| Cherry wood Smoked Elk Tenderloin | |||||||||
blackened corn & sweet potato “risotto” with young vegetables &
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| Tomato Crusted Rack of Lamb | |||||||||
maytag blue chesse au gratin, white asparagus & favas, black trumpet
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| Fire Grilled Bison New York | |||||||||
bone in strip steak, steak fries, garlic herb butter
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| Prime Ribeye of Certified Angus Beef | |||||||||
fire grilled dry aged ribeye, battered onion rings, horseradish cream
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| Roasted Chicken L’Ami Louis (for two) | |||||||||
watercress, roasted potato, garlic, parsley
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| Sides | |||||||||
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~ DESSERT
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| CLASSIC CRÈME BRÛLÉE | |
CHOCOLATE TUILE
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| CHOCOLATE MOLTON CAKE | |
VANILLA ICE CREAM
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| VANILLA CHEESE CAKE | |
RHUBARB & STRAWBERRY COMPOTE
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| LEMON PANNA COTTA | |
BLACKBERRY & BAY LEAF COULIS
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| FRESH BERRIES | |
CHANTILLY CREAM
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| SORBET | |
MANGO, WATERMELON, ORANGE
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| ICE CREAM | |
VANILLA, CHOCOLATE, GARAM MASALA
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| PETITE CHEESE | |
EPOISSES, EXPLORATEUR, SAINT ANDRES, L' ABAZAL
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CHEF MILES ANGELO SOUS CHEF MICHAEL ZIEMER PASTRY CHEF IVAN MARTINEZ |
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Caribou Club, 411 East Hopkins Avenue,
Aspen, Colorado 81611 | Tel: 970.925.2929 | Fax: 970.925.3077 |
