Green Catering
A few of our favorite companies that are giving it their all to change the face of food production and food service products: Boulder-based Eco-Products and Longmont’s Haystack Mountain Goat Dairy.
Serendipity supports businesses that make environmentally-conscious decisions.
With just a little more planning, we can ensure that every item on your menu is natural (many times “organic”) and locally-sourced. If you would like to highlight natural and seasonal cuisine, artfully presented, to complement 
the atmosphere and goals of your event let your Serendipity Service Consultant know you want our “Green Event Planning Checklist” utilized.
Upon request, we serve vegetarian and gluten-free fare as well as free-range natural meats and sustainable fish. At Serendipity we take great pride in supporting local farmers and businesses. The Serendipity chefs can customize a menu for you featuring locally-grown produce and locally-raised meats. We are continually striving to be environmentally-friendly in all that we do.
Sample Menus
These are just a handful of examples. We custom create a menu for every event based on your flavor profile, budget and unique event vision.
Heavy Appetizers
- Bacon & Chevre Tart: Chevre with Crumbled Bacon and Garlic, topped with a Roasted Cherry Tomato
- Lamb Lollipop: Topped with Mint Pesto
- Cherrywood Smoked Beef Brisket Slider: Served with Caramelized Red Onion Jam on a Mini Onion Roll
- Thai Chicken Slider: With Spicy Peanut Sauce and Bean Sprouts
- Tuna Carpaccio: With Citrus Oil and Micro Greens
- Mini Lobster Pot Pie: Rich Lobster Meat in a White Wine Reduction
- Sesame Soy-Ginger Beef Tenderloin Skewers: With Scallions and Roasted Red Peppers
- Brie and Pear en Croute: Crudités Cosmo with Edible Flowers
- Strawberry Basil Mini Eclairs: Curried Chocolate Ganache Coconut Tartlet
- Salted Caramel Squares: Mini Cupcakes in Signature Flavors and Frostings
Four-course Plated ‘Meal In Provence’
- Aperitif : Basil Tapenade, Eggplant Caviar, Assorted Meats
- First Course : Tomato and Goat Cheese Terrine
- Fish Course : Pan-Seared Halibut with a Saffron-Fennel Emulsion
- Meat Course : Lamb Shank and Apricot Tagine topped with Orange Gremolata
- Dessert Course : Peach Tarte Tatin with Creme Anglais
Dinner Buffet
- Turkish Apricots Stuffed with Chevre and Pistachios
- Cesar Salad with served with Crispy Bacon, Freshly Ground Pepper and Shaved Parmesan
- Chicken Puttanesca (Chicken with Garlic, Capers, Tomatoes & Black Olives in a White Wine Sauce)
- Lamb Shank in Burgundy Wine and Rosemary Reduction
- Artisan Pasta
- Asparagus with Brown Butter and Almonds
- Sweet Potato Puree with Whiskey Sauce
- Flourless Chocolate Cake with Cappucino Cream & Strawberries
Lunch Buffet
- Grilled Veggies served with Red Pepper Aioli
- Wild Rice Pilaf with Cranberries and Pine Nuts
- Field Greens with Choice of Two Housemade Dressings
- Chicken Bruschetta (Grilled Chicken, Fresh Basil, Tomato, Feta, Balsamic Vinaigrette)
- Roasted Pork Loin in Dijon Cream Sauce
- Artisan Bread Carving Board
- 3-Tier Presentation of Two-Bite Desserts
- (Mini Chocolate Truffle Cakes, Crème Puffs, Tropical Fruit Tarts)
Breakfast Buffet
- 3-Tier Fresh Fruit Display served with Brown Sugar-Cinnamon Dipping Sauce
- Spinach & Red Pepper Frittata or Mini Quiche Lorraine
- Roasted Rosemary Potatoes
- Applewood Smoked Bacon & Sausage Links
- French Toast Bread Pudding served with warm Maple Syrup
- Assorted Bakery Goodies (Banana Muffins, Apple Turnovers, Croissant served with Honey Lavender Butter)
Holiday Party
- Lemon-Chili Shrimp Skewers
- Stuffed Mushroom Caps with Parmesan Cream Sauce
- Sliced Beef Tenderloin served with Horseradish Sauce
- Grilled Asparagus and Roasted Red Peppers
- Roasted Garlic Potatoes Au Gratin
- Heart-Shaped Scones topped with Strawberries and Cream
- White Chocolate Raspberry Cheesecake
Southwest Buffet
Cheese and Onion Enchiladas with Green Chile Sauce
Shrimp Tamales with Roasted Garlic Sauce
Spanish Rice and Beans
Southwestern-style Corn and Red Peppers
Traditional Flan with Kahlua Sauce
Cajun Themed Birthday Party
- Spicy Calamari Cakes
- Chicken and Seafood Jambalaya served with Creole Sauce
- Seafood Gumbo served over Dirty Rice
- Mashed Sweet Potatoes with Brandy Sauce
- Cornbread Wedges served with Honey Butter
- Sweet Potato Pecan Pie with Chantilly Cream
Open House Buffet
- Sesame-Soy Glazed Beef Tenderloin Skewers
- Spicy Artichoke Dip served with Parmesan Crostini
- Jumbo Shrimp Cocktail served with Horseradish Sauce
- Sliced Grilled Pork Tenderloin with Chipotle Raspberry Sauce
- Vegetable Tray with Dill Dip
- Fruit and Cheese Platter
- Basket of Assorted Breads
- Double Fudge Chocolate Chip Brownies and Cookie Bars
Carribean Themed Party
- Spicy Mango Salsa served with Tortilla and Plantain Chips
- Jerk-Seasoned Chicken Skewers
- Rack of Lamb Crusted with Hazelnuts and Dijon Mustard with a Raspberry Demi-Glace
- Sweet Potato Gratin
- Grilled Veggie Platter
- Three-Layer Toasted Coconut Cake