Gold Service Package

Gold Level, is a custom menu design for small and large groups. The food preparations are done in our commercial kitchen, located in Silver creek, Park City. Perfect for the groups that enjoy entertaining and hosting the event but prefer to not do ALL of the food preparations. Customers in this level range from regular weekly specialty dietary deliveries to one off large volume of comfort style foods. Menus for this level are designed to be re-heated and are package individually with heating instruction to maintain the integrity of the food. Available for pick up or delivery.

Gold Menu Samples



• Chicken Cattatorie – Lemon Orzo – Veggies – Salad
• Organic Chicken Filet Roulade stuffed with Spinach, Boisan & Roasted Pine Nuts – Butternut Puree – Lemon & Thyme Reduction
• Braised Apricot Chicken – Wild Rice & Celery Pilaf – Veggies – Salad
• Grilled Organic Chicken Breast with Lemon Marsala Sauce Roasted Rosemary Potatoes – Vegetables
• Chicken Roulade Stuffed with Goat Cheese, Pine-nuts & Sun Dried Tomatoes served
• Wild Mushroom Bread pudding- Haricot Vert & Dijon Beurre Nantaise
• Chicken Enchiladas with Black Beans, Rice & Guacamole – Tortillas Soup – Salad
• Roasted French Chicken Breast – herbed butter- new potatoes- swedes


• Braised Short Ribs- Truffle Mash Potatoes- Veggies- Salad
• Beef Fajitas- Tortillas – Beans – Rice- Salad – Chips- Salsa -Guacamole
• North African Lamb Shank with Raison/Mint Couscous- Salad- Veggies
• Marinated Flank Steak- Cremini mushrooms, thyme, creamy pepper polenta
• Flame Grilled Pork Chops- white balsamic, apple, and brandy
• Prosciutto Wrapped Pork Tenderloin with Baby Vegetables, Potatoes Gratin & Port/Cherry Reduction
• Veal Osso Bucco with Fresh Pasta – Salads- Green Beans
• Magret de Canard with Sweet Potato Compote, Haricot-vert & Fig/Red-wine Reduction
• Veal Saltimbocca with Vegetable Medley, Gnocchi Gratin & Marsala & Roasted Shallot Reduction
• New Zealand Lamb Cutlet with Puree Potato, Vegetable Medley & Rosemary -Red-wine Jus
• Beef Tenderloin- Blue Cheese- Potato Roti -Sautéed Spinach – Wild Mushroom Sauce
• Grilled Lamb Chops- Moroccan spice rub- curried Israeli couscous- white asparagus
• Braised Oxtail- baby bock Choy- star anise- bean paste
• Ginger Duck Breast- figs- cherry tomato – balsamic
• Slow Cooked Lamb- chestnuts- orange- couscous
• Beef Tenderloin Rollatini- garlic- ginger- fresh herbs – creamy mushroom polenta
• Pork belly- squash – fennel mustard
• Spaghetti & Meatballs- Salad- Veggies- Minestrone Soup


• Glazed Salmon- soy, brown sugar, roasted carrots, spiced wontons
• Baked Swordfish- sherry- mango chutney- lemon
• Fish Tacos- Tortillas- Beans- Rice – Salad- Yucatan Lime Soup
• Fresh Pan Seared Halibut – Caramelized Ginger – Thai Basil Reduction served- Baby Bok Choy, Shitake & Oyster Mushroom Udon Noodles
• Grilled Sockeye Salmon with Matsutake Ginger Broth (low carb)
• Almond Crusted Fresh Halibut with a Mandarin Orange/Ginger Reduction served – Shitake/Seaweed Slaw, Asparagus- Wasabi Mash Potatoes
• Sockeye Pesto Salmon Salad with Baby Green, Grape Tomatoes, Cucumber & Japanese Seaweed Slaw with a Sesame/Lime Vinaigrette
• Fennel & Caraway crusted Tuna Steak with Celeriac Puree
• Sweet & Sour Endive & Grainy Dijon Sauce
• Salmon with Spring Onion, Cilantro & Ginger Jus with Coconut Rice Pilaf & Tropical Salsa
• Wild Alaskan Salmon with Whipped Wasabi Potatoes, Shitake Slaw and Lime/Ginger Jus