Dinner at Scullbinder Ranch
happy hour
Passed hors d’oeuvres & Creative Cocktail Hour
First Course
Soup of the Harvest
Entree
Choice of:
- Elk Tenderloin with a Juniper Pink Peppercorn Shiraz Sauce & Autumn Fruit Compote
- SW Rocky Mtn Trout Almondine
- Potato & Apple Au Gratin or Yukon Gold Potato Souffle (Vegetarian)
- Farmer’s Market Vegetable
- Local Bakery Dinner Rolls with Chef Paired Butter & Low Cholesterol Brummel & Brown
- Organic Mixed Field Greens with Choice of Salad Dressing
dessert
- Belgian Chocolate Torte with Seeped Cherries & Pinion Nuts with a Warm Grand Marnier Sauce
- Chocolate Torte with Scotch Seeped Raisins & Almonds with a Warm Amaretto Sauce
- Served with French Vanilla Ice Cream
campfire cookout
happy hour
Chip & Dips
entree
- Grilled Bison, Beef or Himalayan Yak Ribeye Steak with Telluride’s Own Rub & Multi Purpose SW Seasoning from Kendra’s KItchen
- Farmer’s Market Onions & Seasonal Vegetable
- Colorado Naturally Organic Baked Potatoes (Chef invitational to Governor’s Symposium, San Luis Valley for the Colorado’s Potatoes Grower’s Association)
- Ranch Salad (a favorite of Ralph & Ricky Lauren – personal Chef for 4.5 years)
- Local Bakery Bread & Butter
dessert
- Dutch Oven Apple Cake with a Maple Bourbon Sauce
burger night
entree
- Hummus & Telluride’s Own Crispitas, packaged in biodegradable cellulose bags
- Beef, Bison, Elk & Yak Burgers/Slider Size, with condiments and Kendra’s Kitchen Special Sauce/Mayo
- French Fries
dessert
- Seasonal Fruit Shortcake with “Hunting Camp/River Raft” Whipped Cream (a tin can full of real heavy cream is passed amongst the guests to shake until whipped)