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Rainbow Ranch Wedding Menus
The Gallatin River - Gazebo Buffet
Uniformed Chefs will prepare the following selections:
Pan-Roasted Trout with Toasted Almonds and Lemon-Caper Butter
Fresh Herb and Garlic rubbed Roasted Leg of Lamb with Port Wine Jus
Citrus and Rosemary marinated, Grilled Chicken Breast
Roasted Rocky Mountain Elk Medallions with Forest Mushroom Ragout
Almond and Herb Crusted Lamb Chops with Zinfandel Reduction
Cinnamon and Ancho Chile Rubbed Pork Loin with Ginger-Apple Compote
Roasted Tenderloin of Beef with Red Wine Demi-Glace
Baked Alaskan Sockeye Salmon with Coriander and Mango Butter
Slow-roasted Pork Shoulder with House-made Barbecue Sauce
Roasted Montana Turkey Breast with Apple-Cranberry Relish
To accompany your dinner we also offer fresh baked breads, coffee and tea service, and your choice of four of the following sides:
Mixed Greens with Cucumbers, Tomatoes, Balsamic Vinaigrette
Classic Caesar Salad with Garlic Croutons
Baby Spinach Salad with Amaltheia Dairy Chevre, Candied Walnuts, Honey-Poppyseed Vinaigrette
Heirloom Tomato and Fresh Mozzarella with Basil, Balsamic Glaze, and Extra Virgin Olive Oil
New Potato Salad with House-cured Bacon, Scallions, Roasted Garlic Aioli, Red Wine Vinaigrette
Antipasta Salad with Basil Pesto, Roasted Peppers, Kalamata Olives, House-cured Salami, Red Wine Vinaigrette
Wild Rice and Kamut Pilaf with Toasted Almonds, Dried Cherries, Lemon Juice and Extra Virgin Olive Oil
Quinoa, Roasted Carrot, Fennel, Caramelized Onion, and Fresh Basil
Oven Roasted Potatoes tossed with Fresh Herb Olive Oil
Creamy Mashed Potatoes
Parmesan-Asiago-Gruyere Potato Gratin
Sauteed Green Beans with Lemon, Parsley, and Garlic
Grilled Asparagus
Grilled Seasonal Vegetables
Passed Hors D’oeuvres
Two pieces per order.
Served Warm
Maryland Crab Cakes with Roasted Red Pepper Aioli
Beef Tenderloin Crostini with Blue Cheese and Caramelized Onions
Sausage and Risotto stuffed Mushroom
Thai Chicken Satay with Spicy Peanut Sauce
Ginger and Garlic Beef Satay with Tamarind-Sweet Chili Sauce
Mini Wild Game Sliders with Tomato, Onion, and Condiments
Slow-roasted Lamb and Amaltheia Goat Cheese Tart
Bacon wrapped Dates stuffed with Blue Cheese
Served Cold
Ahi Tuna Poke on a Rice Cracker
Dungeness Crab Salad in a Phyllo Cup
Fig, Prosciutto, Parmesan
Spinach and Feta Strudel
Smoked Salmon with Dill Cream Cheese in a Cucumber Cup
Caprese Skewers - marinated Tomato, Mozzarella, and Fresh Basil
Vegetarian Sushi Rolls
Specialty Platters
Large Platter serves approximately 40 people, Small Platter serves 25
House Cured Salmon, Lavash, Traditional Accompaniments (serves approximately 40 people)
Jumbo Shrimp with Spicy Cocktail Sauce
Maki Sushi Rolls: Tuna, Salmon, and California with Ginger, Wasabi, and Soy
Charcuterie Platter, Red Onion Confit, Cornichons, Assorted Mustards
Garlic Hummus, Roasted Eggplant, Marinated Olives, and Pita
Artisanal Cheese Board with Crostini and Assorted Crackers
Domestic Cheese Board with Crostini and Assorted Crackers
Marinated and Grilled Summer Vegetables
Seasonal Fruit Platter
Sweet Endings
Hazelnut Tart with Chocolate Chantilly Cream
Apple-Almond Financier Tart
Caramel-Rum Bananas with White Chocolate Mousse and Cashew Crust
Bittersweet Chocolate and Raspberry Cake
Lemon Cake with Cream Cheese Frosting
German Chocolate Roulade
Puff Pastry Apple Tart with Vanilla Ice Cream
Bailey’s Pot au Crème with Raspberries
Miniature Bites
Two per Piece
Chocolate-Bourbon Truffles and Southern Peanut Brittle
Raspberry and Blueberry Tartlets with Vanilla Cream
Orange Mint Tartlets
Grand Marnier Chocolate Ganache Tartlets
Mexican Wedding Cookies
Chocolate Decadence Cake Bites with Strawberry and Bailey's Cream
Event Bar Options
|
House Pours |
Premium Pours |
Super Premium Pours |
Selection Subject To Change
Event Beverage Options
|
Domestic Beer |
Import/Micro Brew |
Non Alcoholic |
Please inquire about currently available wine selections. Selections Subject to Change.
