Live at the Vineyards 2015 Menu

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