Our 2017 menu 

At Cherry Creek Estate, we focus on delivering quality food and exceptional service. Guided by our farm to fork philosophy, we grow as many ingredients as we can onsite, and work with nearby farms and suppliers to ensure our ingredients are fresh and local when ever possible.

Wedding Day Catering: 

We offer the ability to customize your menu to ensure it is an accurate reflection of the newlyweds tastes.  Start the party off with a mingling style cocktail hour in Creekside Villa where our passed appetizers are sure to dazzle your guests taste buds.  Add on a few platters if you have an especially hungry bunch, or if you plan to have a longer break between the ceremony & dinner time.  Next up is our wedding buffet, where you can select two salads, two entrees, served with your choice vegetables, potatoes & rice pilaf. Top it all off with a dessert buffet featuring one of our house made delicacies.  Finish off your night with a crowd pleasing midnight snack to fuel the party right until the lights come on. 

Cocktail Hour Appetizers - choose four from below $7/ guest, choose any five $9/guest, choose any six $11/guest

  • Caprese salad skewers with balsamic reduction
  • Dill cream cheese crostini with house cured salmon
  • Asian asparagus soup shot with sesame
  • BLT's on waffle rounds
  • Paprika chicken salad phyllo cups with red pepper, jalapeño pepper and honey crème 
  • Scallion cakes with five spice duck breast and maple aioli
  • Spanish tortilla with roasted red pepper coulis and manchego cheese 
  • Tomato and goat cheese tarts 
  • Olive oil roasted grape tomato with provolone on pesto crostini
  • Vietnamese tofu marinated & deep fried with cilantro, mint, pickled cucumber and carrots 
  • Moroccan spiced lamb sliders with cumin ketchup 
  • Jerk chicken karaage bites with mango aioli
  • Hoisin glazed bison meatballs 
  • Black bean cakes with sour cream & pico de gallo
  • Seasonal appetizers (availability)
    • Watermelon feta skewers with balsamic (late July- August)
    • Southern fried cauliflower with blue cheese mousse (mid July - September
    • Pecan shortbread with gorgonzola and fresh pear (mid September - December)

Seafood appetizer assortment: $ 12/guest

  • Mini BC crab cakes with fruit salsa 
  • Seared scallop with peach preserve on a parmesan chip
  • Poached pesto lobster tail profiteroles with creme fraiche
  • Smoked salmon croquettes with lemon dill sauce

Stationary Platters:

A perfect snack for cocktail hour, before the ceremony or even midnight lunch.  

Dips & crudite - your choice of two house made dips from below and a selection of freshly cut seasonal vegetables.  $100/30 guests, $150/50 guests, add on organic corn chips chips for $1/guest.  

  • Roasted garlic hummus
  • Ranch
  • Romesco  
  • Olive Tapenade with feta and maple syrup
  • Spinach and leek
  • Black bean hummus

Artisan Cheese Platters - customizable collection of BC, Canadian and imported cheeses, crackers, pickled goodies, chutneys, fresh fruit and preserves $160/30guests.

Pair both platters from above for a gourmet selection of freshly cut vegetables, organic corn chips choice of two dips and an assorted cheese platter $235/30 guests, $385/50 guests. 

Wedding Dinner Buffet: All buffets served with fresh bread/buns and maître d' hotel butter.  Menu includes your choice of two salads, two proteins, one vegetable, one potato style & rice pilaff.  $48/guest

Choice of two salads:

  • Canadian Grain Salad mix of quinoa, lentils and black beans with dried cranberries, bell peppers, pumpkin seeds and citrus vinaigrette
  • Cherry Creek Caesar with crispy local prosciutto
  • House Salad mixed greens and seasonal goodies (carrots, red onion, red pepper, cucumber, tomato) tossed with your choice of dressing: coriander apple, balsamic and herbs, honey dijon OR creamy garlic raspberry. 
  • Mediterranean Fusilli Pasta Salad with cucumbers, bell pepper, red onion, feta, kalamata olives and pesto vinaigrette
  • Cucumber, feta and pickled red onion on a bed of greens with a honey lemon vinaigrette
  • Seasonal Chef’s Creation (availability)
    • Asparagus arugula and prosciutto salad (mid May to mid June)
    • Spinach salad with strawberries and goat cheese (mid June to September) 
    • Roasted root vegetable salad with feta (mid September to December)

Choice of one protein from each group below:

Group A

  • Citrus and herb roasted chickens with citrus gravy
  • Jamaican braised chicken legs, thighs and breast
  • Duck chops with blackberry pinot noir sauce
  • Pork tenderloin medallions with a ginger cream sauce
  • Veal and ricotta stuffed cannelloni in rose sauce
  • Chicken saltimbocca with white wine sage light cream sauce

Group B

  • Elk short ribs slow roasted and served with a braised sauce
  • Roasted duck breast with apple ginger sauce
  • Ancho crusted Lois lake steelhead salmon with spiced maple syrup glaze
  • Alberta bison roast with black berry sauce
  • Roast beef striploin with horseradish and choice of sauce, gourmet mushroom medley, mixed peppercorn, chasseur,  OR chimichurri 
  • Braised boar shoulder in a tomato red wine sauce

Vegetarian Main Course - Substitute for one selection from either group A or B, or $5/guest additional add on as third main course selection - minimum 40 portions. 

  • Roasted veggie stack with grilled halloumi cheese and pesto
  • Spinach, ricotta and herb stuffed cannelloni
  • Moroccan chickpea and seasonal vegetable tagine

Premium mains: Add $5/guest

  • Pesto baked halibut with citrus beurre blanc
  • Fresh AAA Prime rib with horseradish and choice of sauce: strawberry black pepper, gourmet mushroom medley, mixed peppercorn, red wine star anise reduction
  • Washington rack of lamb with choice of mint sauce, tomato fig or harissa creme     

Choice of vegetable:

  • Seasonal local vegetable medley - a selection of zucchini, bell peppers, carrots, beans, beets, asparagus, broccoli and other gems
  • Olive oil and black pepper green beans and bell peppers
  • Salt roasted beets with broccoli

Choice of potato:

  • Lemon rosemary roasted
  • Garlic and herb cottage style  
  • Mashed with garlic



  • Vanilla cheesecake on a brown sugar shortbread crust seasonal berry compote, lemon blueberry sauce, strawberry balsamic or chocolate sauce
  • Coffee and donuts - expresso chocolate mousse shots and fresh beignets
  • Seasonal berry crepe cigars served with creme anglaise


  • Dessert Platter - mini eclairs, flourless chocolate cake, mini carrot cake, coconut macaroons and seasonal goodies      
  • Ice Cream Sandwich - Chocolate chip cookies and vanilla bean ice cream


  • BC & Canadian cheese and fruit platter

Midnight snack:


  • Traditional platter of delicatessen meats and cheeses, served with buns, crackers, assorted pickles, condiments  


  • Moroccan spiced duck wings with apricot aioli and fries
  • Poutine galvaude - chicken gravy, roasted chicken, green peas and cheese curd.
  • A selection of locally made pirogies served with beer batter onion rings and bacon sour cream dip


  • Elk sliders and fries
  • Gourmet grilled cheese sandwich with an aged Canadian cheddar and cave aged gruyere served with spicy tomato dip and assorted pickles
  • Prime rib poutine with peppercorn gravy, cheese curds and diced prime rib


  • Pirogies with bacon sour cream and poutine with peppercorn gravy


  • Moroccan duck wings, pirogies and poutine

Complete Your Weekend:

Morning Coffee & Snack - $250/weekend - Offer all guests staying onsite coffee, tea and a light morning snack, served both Saturday & Sunday from 8-10am in Creekside Villa.  Selection includes coffee, tea, juice, yogurt, estate granola, & fruit loaf.  A great way to get the group started on Saturday morning and fuel up on Sunday before clean up of the barn begins. Priced for 30-40 overnight guests.  

Rehearsal Dinner - $32/guest - Served overlooking the Rocky Mountains on the deck of Creekside Villa the night before your big day.  Menu includes your choice of two salads, one main course, one side dish. Finish your meal and refresh your palate with a seasonal fruit salad add $2/guest. 

Choice of two salads:

  • Chefs Salad - market greens and garden veggies as they become available with a strawberry balsamic vinaigrette
  • Cucumber, tomato and feta with herbed vinaigrette
  • Creamy pesto macaroni
  • Cherry Creek Caesar
  • House salad with your choice of dressing - coriander apple, balsamic and herbs, honey dijon, estate ranch or creamy garlic raspberry

Choice of one main:

  • Signature Cherry Creek burger - A custom blended of fresh ground beef in a six ounce patty and served with an array of garnishes
  • Triple B Burgers - Bison, boar in a six ounce patty served with bacon and a spicy hoisin aioli and garnishes
  • Grilled vegetable stack with halloumi cheese and pesto drizzle
  • Sweet and spicy Korean beef pitas with greens, goat cheese and pickled red onion
  • Souvlaki- choice of chicken or pork served with traditional garnishes (pitas, greens, tzatziki, fried onion, tomato and red onion)
  • Salmon fillet burgers on multi grain buns with lemon dill aioli, shaved red onion, arugula and sliced tomato
  • Striploin steak sandwich on baguette with sauté peppers and onion - Add $5/guest

Choice of side (add second side for $3/guest):

  • Baked potato served with cheddar cheese, roasted garlic sour cream and farm fresh chives
  • Country potato salad
  • Cajun potato wedges
  • Mac n cheese
  • Grilled vegetable skewers

Departure Brunch - $25/guest - Finish off your wedding weekend with a gourmet departure brunch served on the back deck or inside Creekside Villa.  Menu includes orange & apple juice, toast station, seasonal fruit salad, one main course item, house made hash browns & your choice of breakfast meat. 

Choice of main:

  • Eggs Benedict -poached eggs, back bacon, tomato and cayenne hollandaise on toasted ciabatta bread OR replace bacon with smoked salmon
  • Eggs Florentine- Poached eggs with sautéed spinach, tomato and cheese sauce on rosti potato.
  • Stuffed crepes with scrambled eggs cheese, mushroom, onion and peppers
  • Shirred Eggs - Baked eggs garnished with shallots, cream and gruyere
  • Brioche goat cheese stuffed french toast with spiced berries and cream
  • Self garnish crepes - warm crepes, whipped cream, seasonal fruit, and maple syrup
  • Scrambled egg and smoke salmon phyllo tarts

Choice of meat:

  • Bacon
  • Back bacon
  • Ham
  • Breakfast sausages - choice of turkey, pork or beef                  

Optional Add-ons:

  • Pancakes with blueberry syrup $3/guest
  • Additional choice of meat - $2/guest
  • Yogurt with granola - $3/guest