Live at the Vineyards 2015 Menu

Jul 21, 2015

Below you will find the full menu for Live at the Vineyards 2015, with contributions from nearly 30 restaurants! 

Americatus New World Italian

porchetta: garlic and herb-roasted pork belly, micro greens salad, shaved pecorino

Balistreri Vineyards

fresh fruit cascade
artisan cheeses
summer grill: Colorado corn and peaches, sauteed Cajun shrimp

Bar Dough
king crab with compressed melon and guanciale

Baur's Restaurant & Listening Lounge

slow-cooked heritage porchetta with confit garlic, rosemary, sage, and stone-fruit mostrada
seasoned pork 

Beast + Bottle

casarecce: spicy eggplant caponata, pine nut ricotta

Bonnano Concepts

spicy calamari salad: calabrian chilies, fennel, celery, red onion

Dos Santos

chicken tinga taco

Frijoles Colorado

roast pig
moro (rice)
infused white rice and black beans
maduros (fried ripe plantains)

Haystack Mountain Goat Dairy

chévre in marinade on babettes bread
applewood smoked  chévre
grilled Colorado peaches on 340 crackers

Jax Fish House

shrimp, kimchi, sweet and sour cucumber, crispy rice paper

Kachina Southwestern Grill

Mojavo Navajo taco: duck confit, pickled cactus, chipotle agave, manchego cheese

Leña

ceviche de pulpo: octopus, tomatillo, lime, red onion, aji jalepeno, avocado, plantain chips

Little India

butter chicken: chicken baked in a clay oven and then cooked in medium spicy masala sauce
vegetable curry: green beans, carrots, green peas and potatoes 
basmati rice: single grain aromatic saffron rice

Little Man Ice Cream

salted Oreo
space junky
Mexican chocolate
lemon lavender poppy
oatmeal cookie
toffee coffee

Mad Greens

mighty Aphrodite salad: baby greens, strawberries, cucumber, fresh mozzarella cheese, toasted almonds, shallot tarragon vinaigrette 

The Makery Cake Company

pink champagne cupcakes

Mount Vernon Country Club

coconut fried shrimp with papaya chutney
beef crostini with fresh mozzarella, heirloom tomatoes, micro greens 

Nocturne Jazz & Supper Club

gnoccho fritto: deep-fried dough topped with a house-made mustard and smoked pancetta

Ophelia's Electric Soapbox

dry rub ribs: Berkshire English cut pork ribs, Carolina gold mustard, apple slaw

Relish Catering

braised and grilled Spanish octopus served on a sweet corn pancake, corn-ricotta creme fraiche
house-made chorizo meatball, heirloom tomato romesco, zucchini fritter
peaches and cream parfaits

Tony P's Restaurant

homemade meatballs on house-baked rolls: ground chuck, parmegiano reggiano, mozzarella, marinara 

Treppeda's Italian Ristorante

baked ziti: pomodoro sauce, house-made sausage, fresh herbs, whipped ricotta

Undici Ristorante

grilled crustini
green tomato jam 
housemade mozzarella
braised Colorado lamb shoulder
fresh heirloom tomato
micro basil

Walter's Pizzeria

Greek: garlic olive oil, spinach sun-dried tomatoes, fresh garlic, artichoke, feta
kickin chicken: garlic ranch sauce, bacon, white onion, herb chicken, buffalo sauce drizzle
keep Tahoe blue: marinara sauce, pepperoni, bacon, jalapenos, blue cheese
B.O.M.: marinara sauce, homemade meatballs, caramelized onions, fresh basil 

Willow Creek Evergreen

chantrelle spring rolls with shoyu-white truffle vinaigrette
coffee rubbed NY strip loin: mocha infused glace di viande, petite potato croquette, tomato chutney, glass leeks

Work & Class

cochinita pibil  tacos: red chile pork, cilantro lime slaw, corn tortillas