Catering
Oak can cater any event of any size, on-site or off-site, from one to one thousand. Weddings, private concerts, real estate functions, cocktail parties and much more!
Here, Robbie Odell caters the VIP section of the Telluride Cajun Festival
Catering Menu Suggestions
Below you will find some suggestions to cover many meals from informal to formal, from picnic to sit down, from brunch to dinner and winter to summer. The full Oak menu is also available with all it's southern barbecue flair along with specialty New Orleans favorites such as Etouffee, Gumbo and Jambalaya. Feel free to mix and match or just ask if you don't see it here as we can cover any request and would also gladly direct you to someone who can. A full Range of Holiday Menus are available upon request.
APPETIZERS
Salsas: Pico de Gallo, Black Bean and Corn, Tomatillo and Avocado, Roasted or Guacamole
Ceviche: Tuna, Shrimp, Swordfish, Scallop
Rice Balls-Balls made from risotto and then stuffed with vegetables meat or cheese, rolled in bread crumbs then baked.
Proscuitto Wrapped Dates Stuffed with Crottin D' Chavignol Cheese
Philo Triangles: Goat Cheese and Chorizo, Walnut and Mire Poix, Glavlox and Cream Cheese, Sausage and Roasted Peppers, Caramelized Onion and Roasted Corn, Mushroom and Rosemary with Pinenuts
Hummus: Black Eyed Pea, Black Bean, Green Pea or Chic Pea
Bruscetta: Proscuitto and Caramelized Onion, Buffalo Mozzarella with Tomato and Basil, Smoked Duck and Morel, Romaine Hearts with Lemon and Garlic,
Papoose: Somewhere between a tamale and an empanada from the cuisine of Peru, Crab, Crayfish, Roast Corn and Pablamo
Smoked Trout Dip served with Crackers and a Vegetable Crudite
Honey Garlic Brie Melt served with Apple Slices and Pita Chips
Foie Gras with Peach Balsamic and Soy Reduction and Toast Points
Rice Paper Rolls-Hundreds of varieties…mostly Asian but ultimately WIDE OPEN
Empanadas: Beef, Chicken, Seafood, Veggie, Chorizo, Italian Sausage, Cheese, Pork, Lamb, Elk, Venison
Onion Tarts
Mezze Plate: Olive Selection, Serbian Caviar (a Vegetable Dip), Baba Ganoush, Roasted Red Peppers Feta Cheese, Pita Bread
Antipasto: Grilled Artichokes, Salami Selection, Marinated Mushrooms, Saffron Cauliflower, Sesame Broccoli, Grilled Squash and Eggplant
Cheese Plates: Our chef is a dedicated cheeseaholic and would revel in the chance to create a selection to suit you, including charcuterie
Gazpacho Lobster Shooters
Tuna Tartare: with accents of Sesame and Ginger
SOUPS
Borscht, Cucumber Dill, Asparagus, Sassy Seafood, Lobster Bisque, Corn Bisque, Crab Bisque, Gazpacho-white or red, Chicken, Cajun Beef and Bean, Buffalo Chili, Gumbo, Seafood Gumbo, Mushroom, Clam Chowder, Olathe Sweet Corn Chowder, Beef Stew
SALADS
Not Your Mama's Three Bean Salad, Quinua Tabouli, Traditional Greek, Caesar, French Carrot Salad,
Black Eyed Pea Salad w/ Candied Pecans and Escabiche, Avocado Salad w/ Roasted Roma Dressing , Anaheim Chiles and Tortilla Chips, Curried Cauliflower and Broccoli, Simple Green Salad, Cole Slaw, Asian Cole Slaw, German Potato Salad, Cucumber and Dill, Bread Salad w/ Roast Garlic, Heirloom Tomato and Basil,
Roasted Corn w/ Onion and Cumin, Wild Rice w/ Raisin, Curried Fried Tofu w/ Pablano Chiles, Salad Nicoise,
Arugala w/ Goat Cheese Triangles and Soy/Balsamic Dressing, Roasted Red Potato Salad, Warm Spinach and Goat Cheese w/ Bacon Dressing, Summer White Bean Salad, Tuna Cous Cous, Fruitti di Mare, Lentil and Feta, Jicama Slaw w/ Shrimp, Grilled Summer Vegetable Salad, Roast Beet and Goat Cheese Salad
LUNCHES
Crawish Bread, Sausage Bread, Veggie Bread, Portabello and Roblachon with Pancetta, Roast Turkey with Juniper Mayo, Grilled Fresh King River Salmon, Ahi Salad, Meatloaf, Wheatloaf, Mushroom Pate with Bacon
BLT, Fresh Green Corn Tamales with Taco Salad and Fresh Salsa, Elk Tenderloin,
WRAPS
Curried Chicken, Ginger Ahi, Roast Pepper and Grilled Veggie, Seafood Salad, Tenderloin with Horseradish Mayo, Flank Steak
DINNERS
MEAT
Duck Sausage on Mire Poix Emmer Farro w/ Fresh Herbs
Rose Petal Quail,
Lamb Racks w/ Goat Cheese Grits and Saffron Cauliflower,
Matzo Meal Fried Chicken w/ Proscuitto Turnip Greens and Smashed Parsnips,
Dry Aged Local Beef served w/ Chimmi Churri Sauce, Smashed Goat Milk Potatoes and a Summer Vegetable Medley
Rocky Mountain Cassoulet -Quinua, Duck, Elk Sausage and Quail
Florentine Stuffed Chicken Breasts on Quinua Pilaf
Ginger Baked Chicken w/ Roasted Vegetables and Emmer Farro Pilaf
Buffalo Roast w/ Juniper Gravy and Turnip Mashers
Elk Tenderloin w/ peach Balsamic Glaze
Beef Wellington SouthWest.- w/ Pablamo and Blue Corn Stuffing
Red Chile Pork served w/ Fresh Corn Tortillas, Spanish Rice and all the fixins
Syrah Braised Rabbit on Polenta w/ Caramelized Saffron Cauliflower
Cornish Hens Stuffed w/ Nuts served w/ Fresh Peas and Bacon
Elk Osso Bucco
SEAFOOD
Southwest Paella w/ Fresh Corn Tortillas and Lime Grilled Chicken
Sea Bass on Sweet Corn Cakes
Sea Bass on Coconut Rice w/ Mango Salsa
Rocky Mountain Trout w/ Pinenut/Pablamo Stuffing on Wild Rice Pilaf
Seared Tuna on Wasabi Mashed Potatoes
Grilled Pilaf Stuffed Squid
Seaweed 'Ceviche' Halibut seared and served on Coconut Rice
VEGETARIAN
Wheatloaf
Roast Peppers Stuffed with Emmer Farro Mire Poix and Saffron Cauliflower
Black Bean and Quinua Burgers
Grilled Eggplant on Roasted Onion Quinua
Vegetable Green Curry on Coconut Rice,
Vegetable Stir Fry
Grilled Vegetable Selection on Emmer Farro Pilaf, Caramelized Brussel Sprouts, and Fried Tofu w/ Mushrooms over spring vegetable risotto
Portabello Sandwiches w/ Chimmi Churri Mayonaisse
PASTA (all handmade by our chef)
Linguine Bolognese, Mushroom Lasagna, Elk Lasagna, Walnut and Mire Poix Ravioli, Seafood Ravioli,
Caramelized Onion and Goat Cheese Ravioli, Fresh Tomato Sauce with Spaghetti, Fettucine Alfredo,
Pasta Primavera, Pesto Linguine, Beet Linguine with Goat Cheese Sauce, Spinach Angel Hair with Parsley Walnut Sauce, Macaroni and Cheese- Not Traditional.
The shapes and combinations are endless…what did you have in mind?
SIDES
Squash Rillet w/ Red Pepper, Red Beans and Rice, Roasted Stuffed Tomatoes, Saffron Roasted Cauliflower,
Lemon Grilled Asparagus, Grilled Zucchini and Yellow Squash w/ Red Peppers and Green Onions, Succotash,
Honey Parsley Carrots, Sesame Soy Broccoli, Fire Roasted Corn, Grilled Bok Choy, Grilled Artichokes, Root Vegetable Roast, Turnip and Caramelized Onion, Mezze Plate, Lemon Blanched Peas
BRUNCH
Quiche: (as you have never had it before w/cheddar cracker crust, whipped egg white/yo-chi custard and all the traditional fillings: Bacon, Onion and Swiss Cheese, Broccoli and Cauliflower, Spinach, Carmalized Onions and Feta, Seafood, Corn and Pablamo
Tarteflette: A traditional Alpine French breakfast of Potatoe, Roblachon Cheese, Onion and Ham-served w/ Farm Fresh Eggs
Eggs any way w/ toast, hashbrowns, sausage, bacon and fruit salad
Bagels w/ House Gravlox and all the fixings
Bisquits and Gravy
House Made Granola w/ Fresh Fruit and Yogurt
Fruit Smoothies
Full Omelet Bar
DESSERTS
Our desserts, pastries and breads are provided by the Telluride area's premier baker: Abby Paulson of Golden Crumb.
APPETIZERS
Salsas: Pico de Gallo, Black Bean and Corn, Tomatillo and Avocado, Roasted or Guacamole
Ceviche: Tuna, Shrimp, Swordfish, Scallop
Rice Balls-Balls made from risotto and then stuffed with vegetables meat or cheese, rolled in bread crumbs then baked.
Proscuitto Wrapped Dates Stuffed with Crottin D' Chavignol Cheese
Philo Triangles: Goat Cheese and Chorizo, Walnut and Mire Poix, Glavlox and Cream Cheese, Sausage and Roasted Peppers, Caramelized Onion and Roasted Corn, Mushroom and Rosemary with Pinenuts
Hummus: Black Eyed Pea, Black Bean, Green Pea or Chic Pea
Bruscetta: Proscuitto and Caramelized Onion, Buffalo Mozzarella with Tomato and Basil, Smoked Duck and Morel, Romaine Hearts with Lemon and Garlic,
Papoose: Somewhere between a tamale and an empanada from the cuisine of Peru, Crab, Crayfish, Roast Corn and Pablamo
Smoked Trout Dip served with Crackers and a Vegetable Crudite
Honey Garlic Brie Melt served with Apple Slices and Pita Chips
Foie Gras with Peach Balsamic and Soy Reduction and Toast Points
Rice Paper Rolls-Hundreds of varieties…mostly Asian but ultimately WIDE OPEN
Empanadas: Beef, Chicken, Seafood, Veggie, Chorizo, Italian Sausage, Cheese, Pork, Lamb, Elk, Venison
Onion Tarts
Mezze Plate: Olive Selection, Serbian Caviar (a Vegetable Dip), Baba Ganoush, Roasted Red Peppers Feta Cheese, Pita Bread
Antipasto: Grilled Artichokes, Salami Selection, Marinated Mushrooms, Saffron Cauliflower, Sesame Broccoli, Grilled Squash and Eggplant
Cheese Plates: Our chef is a dedicated cheeseaholic and would revel in the chance to create a selection to suit you, including charcuterie
Gazpacho Lobster Shooters
Tuna Tartare: with accents of Sesame and Ginger
SOUPS
Borscht, Cucumber Dill, Asparagus, Sassy Seafood, Lobster Bisque, Corn Bisque, Crab Bisque, Gazpacho-white or red, Chicken, Cajun Beef and Bean, Buffalo Chili, Gumbo, Seafood Gumbo, Mushroom, Clam Chowder, Olathe Sweet Corn Chowder, Beef Stew
SALADS
Not Your Mama's Three Bean Salad, Quinua Tabouli, Traditional Greek, Caesar, French Carrot Salad,
Black Eyed Pea Salad w/ Candied Pecans and Escabiche, Avocado Salad w/ Roasted Roma Dressing , Anaheim Chiles and Tortilla Chips, Curried Cauliflower and Broccoli, Simple Green Salad, Cole Slaw, Asian Cole Slaw, German Potato Salad, Cucumber and Dill, Bread Salad w/ Roast Garlic, Heirloom Tomato and Basil,
Roasted Corn w/ Onion and Cumin, Wild Rice w/ Raisin, Curried Fried Tofu w/ Pablano Chiles, Salad Nicoise,
Arugala w/ Goat Cheese Triangles and Soy/Balsamic Dressing, Roasted Red Potato Salad, Warm Spinach and Goat Cheese w/ Bacon Dressing, Summer White Bean Salad, Tuna Cous Cous, Fruitti di Mare, Lentil and Feta, Jicama Slaw w/ Shrimp, Grilled Summer Vegetable Salad, Roast Beet and Goat Cheese Salad
LUNCHES
Crawish Bread, Sausage Bread, Veggie Bread, Portabello and Roblachon with Pancetta, Roast Turkey with Juniper Mayo, Grilled Fresh King River Salmon, Ahi Salad, Meatloaf, Wheatloaf, Mushroom Pate with Bacon
BLT, Fresh Green Corn Tamales with Taco Salad and Fresh Salsa, Elk Tenderloin,
WRAPS
Curried Chicken, Ginger Ahi, Roast Pepper and Grilled Veggie, Seafood Salad, Tenderloin with Horseradish Mayo, Flank Steak
DINNERS
MEAT
Duck Sausage on Mire Poix Emmer Farro w/ Fresh Herbs
Rose Petal Quail,
Lamb Racks w/ Goat Cheese Grits and Saffron Cauliflower,
Matzo Meal Fried Chicken w/ Proscuitto Turnip Greens and Smashed Parsnips,
Dry Aged Local Beef served w/ Chimmi Churri Sauce, Smashed Goat Milk Potatoes and a Summer Vegetable Medley
Rocky Mountain Cassoulet -Quinua, Duck, Elk Sausage and Quail
Florentine Stuffed Chicken Breasts on Quinua Pilaf
Ginger Baked Chicken w/ Roasted Vegetables and Emmer Farro Pilaf
Buffalo Roast w/ Juniper Gravy and Turnip Mashers
Elk Tenderloin w/ peach Balsamic Glaze
Beef Wellington SouthWest.- w/ Pablamo and Blue Corn Stuffing
Red Chile Pork served w/ Fresh Corn Tortillas, Spanish Rice and all the fixins
Syrah Braised Rabbit on Polenta w/ Caramelized Saffron Cauliflower
Cornish Hens Stuffed w/ Nuts served w/ Fresh Peas and Bacon
Elk Osso Bucco
SEAFOOD
Southwest Paella w/ Fresh Corn Tortillas and Lime Grilled Chicken
Sea Bass on Sweet Corn Cakes
Sea Bass on Coconut Rice w/ Mango Salsa
Rocky Mountain Trout w/ Pinenut/Pablamo Stuffing on Wild Rice Pilaf
Seared Tuna on Wasabi Mashed Potatoes
Grilled Pilaf Stuffed Squid
Seaweed 'Ceviche' Halibut seared and served on Coconut Rice
VEGETARIAN
Wheatloaf
Roast Peppers Stuffed with Emmer Farro Mire Poix and Saffron Cauliflower
Black Bean and Quinua Burgers
Grilled Eggplant on Roasted Onion Quinua
Vegetable Green Curry on Coconut Rice,
Vegetable Stir Fry
Grilled Vegetable Selection on Emmer Farro Pilaf, Caramelized Brussel Sprouts, and Fried Tofu w/ Mushrooms over spring vegetable risotto
Portabello Sandwiches w/ Chimmi Churri Mayonaisse
PASTA (all handmade by our chef)
Linguine Bolognese, Mushroom Lasagna, Elk Lasagna, Walnut and Mire Poix Ravioli, Seafood Ravioli,
Caramelized Onion and Goat Cheese Ravioli, Fresh Tomato Sauce with Spaghetti, Fettucine Alfredo,
Pasta Primavera, Pesto Linguine, Beet Linguine with Goat Cheese Sauce, Spinach Angel Hair with Parsley Walnut Sauce, Macaroni and Cheese- Not Traditional.
The shapes and combinations are endless…what did you have in mind?
SIDES
Squash Rillet w/ Red Pepper, Red Beans and Rice, Roasted Stuffed Tomatoes, Saffron Roasted Cauliflower,
Lemon Grilled Asparagus, Grilled Zucchini and Yellow Squash w/ Red Peppers and Green Onions, Succotash,
Honey Parsley Carrots, Sesame Soy Broccoli, Fire Roasted Corn, Grilled Bok Choy, Grilled Artichokes, Root Vegetable Roast, Turnip and Caramelized Onion, Mezze Plate, Lemon Blanched Peas
BRUNCH
Quiche: (as you have never had it before w/cheddar cracker crust, whipped egg white/yo-chi custard and all the traditional fillings: Bacon, Onion and Swiss Cheese, Broccoli and Cauliflower, Spinach, Carmalized Onions and Feta, Seafood, Corn and Pablamo
Tarteflette: A traditional Alpine French breakfast of Potatoe, Roblachon Cheese, Onion and Ham-served w/ Farm Fresh Eggs
Eggs any way w/ toast, hashbrowns, sausage, bacon and fruit salad
Bagels w/ House Gravlox and all the fixings
Bisquits and Gravy
House Made Granola w/ Fresh Fruit and Yogurt
Fruit Smoothies
Full Omelet Bar
DESSERTS
Our desserts, pastries and breads are provided by the Telluride area's premier baker: Abby Paulson of Golden Crumb.
