Sample Menus


Please Contact Us for Full Menu Options

Appetizers (Tiny Bites)

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• Cajun Ahi tuna* on a Yukon potato chip with a wasabi crème fresh (GF)

• Nobu style popcorn shrimp

• Parmesan semolina gnocchi

• Eagle Springs tomato caprese skewer with Paonia balsamic

• Ginger soy shrimp with a pineapple Sriracha

*Items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Small Plates

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• Nobu style tempura shrimp

• Thai style shaved rib eye pasta salad

• Miso Ahi* slider

• Lemon grass steamed dumplings

• Thai basil chicken skewers

• Mixed grains with sautéed super food greens

• Chinese cashew chicken salad

• Pomegranate marinated lambsickle

• Ginger lime crab cake

*Items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Salads

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• Mixed greens with apple bleu cheese and walnuts in a honey mustard vinaigrette

• Warm spinach salad with pine nuts bleu cheese, roasted beets, and shaved onions in a pancetta vinaigrette

• Butter lettuce with duck dressing

• Chopped salad with grilled vegetables pine nuts tomato, and pecorino cheese in a balsamic vinaigrette

• Seaweed and baby Greens with Grilled shrimp in a sesame soy dressing

• Iceberg wedge with beets, egg, bacon, tomato, and avocado in a bleu cheese dressing

• Chopped salad in a balsamic vinaigrette

• Traditional caprese

*Items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Entrées

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• Chicken breast stuffed served with a classic Caesar salad

• Colorado rack of lamb in a blackberry mint demi glace with semolina gnocchi and parmesan spinach

• Black bean steamed halibut with seared ginger and scallion with rice pilaf and vegetable stir-fry

• Filet mignon topped with grilled green beans

• Veal picatta with pasta aglio olio and seasonal vegetable

*Items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Desserts

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• Apple pie a la mode

• Warm almond financer with fresh peaches and strawberries

• Maple mascarpone cheese cake

• With warm almond short bread

• Lemon ice-box pie

• Bavarian chocolate cream pie

• Seasonal cobbler with home-made ice-cream

• Toblerone chocolate lava cake with a brandy carmel ice-cream

• Strawberry short cake

• Ricotta or N.Y. style lemon cheese cake

• Coconut flan with an Oreo cookie crust and strawberry sorbet

*Items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Get In Touch

About Custom Catering


Chef / Owner Alan Kokish has lived and worked in the Roaring Fork Valley for more than twenty years.

After a decade of restaurant experience In some of the finest Italian and Asian restaurants in the Valley, Alan launched Custom-Catering in 2005.

Contact Custom Catering


Alan Kokish, Private Chef
Phone: (970) 279-5274
Cell Phone: (970) 309-1113
Address: 50 Sunset Drive #5
Basalt, CO 81621
Email: alan@custom-catering.com