Private Dining Guide

Summer 2008 Private Dining Menu Thank you for your interest in Restaurant Kevin Taylor for your special event.

Simply the best…Denver’s only restaurant to receive both Mobile Travel Guide’s FourStar and AAA’s Four-Diamond Awards annually since 1999. This intimate and elegant restaurant features contemporary French cuisine that reflects the changing seasons with an emphasis on the simplicity of fine ingredients. Using only the freshest ingredients, Kevin Taylor and executive chef BJ Wojtowicz create food of elegant substance, walking delicate lines between fusion and French, the American Southwest and the Asian Rim.

For a tour or more information, please contact: Whitney Skylar Private Dining Manager 303-820-2600 [email protected] You are invited to take a virtual tour at www.ktrg.net 7_11_08

TO CREATE YOUR MENU Once you have selected the number of courses you would like to offer, simply select four items for your entrée course, and three items for all others. On the day of your event, pre-printed Menus, with a heading of your choice, will be placed at each seat and your guests will be able to order as they wish Three Course Menu $55.00 (appetizer/soup/salad, entrée, dessert)

Four Course Menu $65.00 (appetizer, soup/salad, entrée, dessert)

Five Course Menu $75.00 (appetizer, soup, salad, entrée, dessert)

Seven Course Menu $100.00 (appetizer, appetizer, soup, salad, fish, meat, dessert)

Special Notes Add passed hors d’oeuvres, appetizer displays or a sorbet course to any custom dinner menu. Please see our Enhancements and Options (page 7) for additional ways to make your event memorable and unique.

Seasonal menu items are subject to availability and pricing is subject to change. To better anticipate your guests needs, please inform us of any known allergies prior to the date of the event so that we can properly accommodate any special dietary needs.

Menu items are seasonal and subject to availability. Prices are subject to change

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APPETIZER Fresh Ricotta and Porcini Agnolotti with Roasted Potato, Fried Artichoke, Cippolinis, Barigoule Froth Chervil Crusted Big Eye Tuna with Cauliflower Flan, Navel Orange, Marcona Almonds, Chervil Truffle Vinaigrette Olive Oil Poached Halibut Cheek with Piquillo Peppers, Heirloom Tomato Confit, Niçoise Olives, Purple Basil Broth Braised Rabbit Leg with Toasted Orzo, Fresh Figs, Toasted Walnuts, Balsamic Natural Jus

SOUP Maine Lobster and Sweet Corn Chowder with Lobster Corn Cake, Guanciale Potato Salad, Black Truffle Aioli Puree of Colorado Mushroom Soup with Caramelized Onion, Cheddar Gratin, Golden Potato, Chive Crème Fraiche Chilled Heirloom Tomato Gazpacho with Cucumber Sorbet, Sesame Tuile, Yellow Tomato Froth, Micro Cilantro

SALAD Mixed Lettuces and Fresh Herbs with 25 Year Balsamic Vinaigrette Poached Green and White Asparagus Salad with Beet Carpaccio, Shirred Quail Egg, Micro Cress, Tarragon Aioli Smoked Duck Breast and Duck Prosciutto Salad with Peach Preserves, Corn Shoots, Candied Pecans, Ginger Vinaigrette Seared Rare Hawaiian Tuna Salad with Asian Greens, Hearts of Palm, Pickled Pineapple, Wasabi Consommé

Menu items are seasonal and subject to availability. Prices are subject to change

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ENTRÉE Crispy Roasted Pavé of Atlantic Salmon with Carrot Potato Mousseline, Baby Spinach, Artichoke Hache, Dill Emulsion Potato Crusted Alaskan Halibut with Spring Vegetable Fricassée, Golden Raisins, Shiitakes, Vintage Port Reduction Crispy Seared White Sea Bass with Oyster Rockefeller Chowder, Pancetta, Gribiche Emulsion Seared Maine Jumbo Sea Scallops with Braised Pork Belly, Corn Spätzle, Chanterelles, Smoked Corn Froth Roasted Snake River Farms Kurobuta Pork Loin with Cheddar Potato Croquettes, Roasted Peaches, Green Tomatoes, BBQ Blackberry Jus Lacquered Muscovy Duck Breast and Confit Duck Leg with Foie Gras Roulade, Provencal Vegetable Tian, Provencal Jus Roast Black Angus Ribeye and Slow Cooked Beef Cap with Golden Mashed Potato, Red Onion Tatin, Bordelaise Jus Roast Colorado Dry-aged Lamb Sirloin and Lamb Belly with Twice Baked Eggplant, Piquillos, Figs, Rocket, Pimienton Jus

CHEF’S VEGETARIAN SELECTIONS Toasted Orzo with Irish Cheddar, Chantrelles, Green Asparagus, Toasted Almonds, Truffle Gremolata Eggplant Cannelloni’s with Spinach Ricotta, Artichokes, Black Olives, Heirloom Tomato Sauce Cauliflower Schnitzel with Corn Spätzle, Fava Beans, Summer Mushrooms, Purple Basil Butter

Menu items are seasonal and subject to availability. Prices are subject to change

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DESSERT Tahitian Vanilla Bean Crème Brûlée with Pistachio Madeleines, Vanilla Bean Sugar

Bittersweet “Liquid Center” Chocolate Cake with Vanilla Bean Ice Cream and Chocolate Syrup (Please allow 10 minutes)

Jason’s Peanut Butter Cup with Valrhona Chocolate Syrup, English Toffee Bits, Peanut Butter Meringue

Wild Strawberry Cheesecake with Strawberry Marshmallow, Chocolate Curd, Pistachio Puffed Rice, Vanilla Orange Syrup

White Chocolate Bananas Foster with Hazelnut White Chocolate Truffles, Vanilla Carmel, Rum Gelee, Hazelnut Cigars

Chefs Choice of Cheese

Selection of Homemade Ice Creams or Sorbets

Chef / Owner Kevin Taylor Executive Chef BJ Wojtowicz Pastry Chef Jason LeBeau

Menu items are seasonal and subject to availability. Prices are subject to change

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PASSED HORS D’OEUVRES $38.00 per dozen

Foie Gras Truffles with Spanish Almonds and Turkish Figs Scallops and Bacon with Mustard Aioli Heart of Palm and Mango Tuna Rolls Braised Rabbit Potstickers with Meyer Lemon Ponzu Mexican Shrimp Cakes with Cucumber and Tomato Rémoulade Duck Prosciutto Wrapped White Asparagus with Chervil Vinaigrette Market Fresh Oysters with Golden Pineapple and Peach Mignonette King Crab Noisette with Blackberry Rosemary Gazpacho Roasted Heirloom Tomato with Buffalo di Blue on Brioche Summer Mushroom Grilled Corn Tartlet $48 per dozen

Kobe Steak and Quail Egg Sandwich on Ciabatta

APPETIZER DISPLAYS Truffled Popcorn with Chives and Parmesan $3.00 per person Crisp Seasonal Vegetable Crudité Served with Homemade Dips

$6.00 per person Imported Artisan Cheese Selection Served with Olive Grissini, Summer Fruits, Seasonal Jams and Fresh Breads

$10.00 per person Poached King Crab Legs Served with Crackers, Champagne Beurre Fondue, American Caviar and Citrus Market Price per person House Smoked Wild Salmon Served with Gourmet Crackers, Crostini, Egg, Capers, Tomatoes and Crème Fraîche

$12.00 per person Iced Seafood Display with Jumbo Shrimp, Crab Legs and Fresh Oysters Served with Soft Poached Egg, Crème Fraiche, Roasted Onions and Pickled Cucumbers

$17.50 per person Mediterranean Display Imported Italian Salumi, Artisan Cheese Selection, Marinated Artichoke Hearts, Roasted Red Peppers, Marinated Olive Assortment, House Hummus Dip, Crackers & Olive Grissini

$12 per person Sliced Roast Black Angus Tenderloin of Beef Sandwiches Served on Olive Baguette, Heirloom Tomatoes, Shaved Onions, rocket Leaves and Seasonal Condiments

$12.50 per person Menu items are seasonal and subject to availability. Prices are subject to change

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ENHANCEMENTS AND OPTIONS

Four-Course Signed Recipe Booklet Take home a memory from the evening with a four-course, color recipe book with food photos from Chef Taylor. Recipes from Prima, Palettes, The Opera House and Restaurant Kevin Taylor are featured. $8.00 each With advance notice, add your company logo and event date to the back page to personalize. $10.00 each Hand-made Chocolate Display Assorted Hand-made Chocolate Truffles, Cookies, Cakes and Petit Fours from Pastry Chef LeBeau $38.00 per dozen Housemade Seasonal Sorbet Course $5.00 per person Hand-made Boxed Chocolate Gifts End the night on a sweet note… Each guest will receive a beautiful oval box with two hand-made chocolate truffles, tied with a ribbon. $7.00 per person Boxed Chocolate Truffle Place Cards The finest in personalized place cards… A shining chocolate brown box of four handmade chocolates adorned with your guests names $8.00 each Hosted Valet Parking Valet parking is available for your group through Hotel Teatro. Speak with your event manager to have these charges added directly to your event bill. $10.00 per person, inclusive of gratuity Bottled Water for the Table Fiji and Pellegrino Water available for the table $7.00 per bottle, based on consumption

Menu items are seasonal and subject to availability. Prices are subject to change

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BEVERAGE PACKAGES Premium Package average prices: cocktails $10.00, assorted beer $5.00, wine $13.00/glass, non-alcoholic beverages $2.50/each

Sample liquor in Premium Category: Grey Goose Vodka Selection Tanqueray 10 Gin Captain Morgan Rum Mount Gay Rum Corzo Blanco and Repasado Tequila Knob Creek Bourbon MacCallan 12 Year Scotch All charges are based on consumption…the prices listed are estimates

Call Package average prices: cocktails $9.00, assorted beer $5.00, wine $11.00/glass, non-alcoholic beverages $2.50/each

Sample liquor in Call Category: Absolut Vodka Selections Tanqueray Gin Captain Morgan Rum Crown Royal Whiskey Maker's Mark Bourbon Glenlivit Scotch All charges

are based on consumption…the prices listed are estimates

Well Package average prices: cocktails $7.00, assorted beer $5.00, wine $9.00/glass, non-alcoholic beverages $2.50/each Sample liquor in Well Category: Skyy Vodka Bombay Gin Bacardi Rum Cuervo Gold Tequila Jim Beam Whiskey Dewars Scotch All charges are based on consumption…the prices listed are estimates Menu items are seasonal and subject to availability. Prices are subject to change

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PRIVATE DINING WINE LIST Please note that our cellar features over 800 wines and our sommelier Kevin Arndt is available to discuss additional selections not listed above. 303-820-2600 * = Sommelier Kevin Arndt’s suggestion for quality and value. Pre-selection of wines is highly recommended since many are released in limited amounts and are highly allocated. We kindly ask for wine selections at least 3 business days prior to an event to ensure that we can procure the selections or make alternative recommendations based on availability.

Sparkling Wine & Champagne Billecart-Salmon, Reserve, Brut * Delamotte, Brut Rosé * Mumm, Cordon Rouge, Brut * Nicolas Feuillatte, 1er Cru, Brut Nicolas Feuillatte, Brut Rosé Piper Heidsieck, Brut Pol Roger, Extra Cuvée de Reserve, Brut Roederer Estate, Brut, Anderson Valley, California * Taittinger, le Francaise, Brut Zardetto, Prosecco, Brut, Italy

$120 $140 $72 $93 $120 $69 $140 $52 $115 $32

Sauvignon Blanc Cakebread Cellars, Napa Valley, California Cloudy Bay, Marlborough, New Zealand Domaine Thomas et Fils, “le Crele” Vineyard, Sancerre, France * Honig, Napa Valley, California Steve Bird, “Old Schoolhouse” Vineyard, Marlborough, New Zealand *

$60 $65 $60 $35 $40

Chardonnay Bouchaine, Chardonnay, Carneros, California * Chateau Montelena, Napa Valley, California Far Niente, Napa Valley, California Grgich Hills, Estate, Napa Valley, California Jordan, Russian River Valley, California Landmark, Overlook, California * Ramey, Russian River Valley, California * Shafer, Carneros of Napa, California Sonoma Cutrer, Russian River Valley, California William Fèvre, Champs Royaux, Chablis, Burgundy, France Xavier Monnot, Puligny Montrachet, Burgundy, France

$45 $81 $125 $95 $63 $57 $80 $105 $45 $60 $135

Other White Varietals Garganega, Gini, Soave Classico, Veneto, Italy Pinot Grigio, Peter Zemmer, Alto Adige, Italy Pinot Grigio, Abbazia di Novacella, Alto Adige, Italy Kerner, Abbazia di Novacella, Alto Adige, Italy Muscat-Sauvignon Blanc blend, Gessami, Penedes, Spain * Riesling, Domaine Schlumberger, “Saering” Grand Cru, Alsace, France Riesling, Eroica, Columbia Valley, Washington Viognier, Yalumba, Eden Valley, Australia *

$44 $35 $51 $43 $40 $65 $56 $44

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Menu items are seasonal and subject to availability. Prices are subject to change

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PRIVATE DINING WINE LIST Please note that our cellar features over 800 wines and our sommelier Kevin Arndt is available to discuss additional selections not listed above. 303-820-2600 * = Sommelier Kevin Arndt’s suggestion for quality and value. Pre-selection of wines is highly recommended since many are released in limited amounts and are highly allocated. We kindly ask for wine selections at least 3 business days prior to an event to ensure that we can procure the selections or make alternative recommendations based on availability.

Pinot Noir Archery Summit, Premier Cuveé, Willamette, Oregon Bouchaine, Carneros, California * Emeritus, Russian River Valley, California Moshin Vineyards, Russian River Valley, California Rex Hill, Willamette Valley, Oregon Robert Sinskey, Los Carneros of Napa Valley, California Van Duzer, Vintners Cuvee, Willamette Valley, Oregon Witness Tree, Willamette Valley, Oregon

$102 $45 $68 $75 $47 $81 $48 $60

Cabernet Sauvignon Chateau Montelena, Napa Valley, California Clos du Val, Napa Valley, California Duckhorn, Napa Valley, California Ehlers, Napa Valley, California Ferrari Carano, Alexander Valley, California Franciscan, Napa Valley, California Silver Oak, Alexander Valley, California Stratton Lummis, Artist Series, Napa Valley, California * Tierra Valentine, Spring Mountain, California *

$95 $65 $145 $90 $55 $52 $130 $65 $75

Other Red Varietals Italy La Spinetta, Barbera d’Asti, Piedmont, Italy Badia a Coltibuono, Chianti Classico, Tuscany, Italy * Capezzana, Barco Reale di Carmignano, Tuscany, Italy * Terrabianca, ‘Campaccio’, Super Tuscan Blend, Tuscany, Italy Baroli, Barolo, Piedmont, Italy Revello, Barolo, Piedmont 2003 California Cliff Lede, Meritage, Stags Leap District, Napa Valley, CA.* Geyser Peak, Reserve, Meritage, Alexander Valley, California Northstar, Merlot, Columbia Valley, Washington Silverado, Merlot, Napa, Valley, California Syrah, Amavi, Walla Walla Valley, Washington Grgich Hills, Zinfandel, Napa Valley, California Teira, Zinfandel, Sonoma, California * Worldly Reds Chateau d’Arcine, Haut-Medoc, Bordeaux, France * Chateau Malescot St. Exupery, Margaux, Bordeaux, France Domaine Font du Michelle, Châteauneuf-du-Pape, Rhone Valley, France Oriel, Setena, Terra Alta, Spain * Emilio Moro, Ribera del Duero, Spain Dona Paula, Malbec, Mendoza, Argentina Nicolas Catena, Malbec, Mendoza, Argentina

$57 $60 $40 $75 $102 $95 $65 $95 $90 $78 $52 $78 $45 $52 $240 $85 $43 $65 $38 $49

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Menu items are seasonal and subject to availability. Prices are subject to change

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