2018 - Menu Release

2018 - Menu Release

OUR 2018 MENU

Each year, Chef David Miles modernizes our menu for the upcoming wedding season.  Consistent with our farm to fork philosophy, Chef David takes into consideration what is readily available at local markets when creating new dishes and revitalizing our classics. As a response to the popular trend of smoked foods, we have added a braised beef Brisket. Our menu this year also boasts a Boar belly – this flavorful cut of meat is slow cooked resulting in a tender and ambrosial roast akin to short ribs without the bone.

WEDDING WEEKEND CATERING

From the rehearsal dinner, right through to Sunday Brunch, we have a full-service menu that is bound to leave you and your guests content all weekend long. Select your menu items for the weekend and leave the rest to us. After all the details from the rehearsal are ironed out, relax on our back deck overlooking the Rockies while feasting on our Signature Cherry Creek Burger. Start your big day right with a fresh fruit loaf, homemade granola and locally brewed coffee. After your ceremony, gather with your guests in the Villa for passed appetizers. These delectable bites are sure to please even the most discerning palates.  Unique this year, Chef David will be recommending various pairings to enhance the culinary experience of guests during the Wedding Reception. Perfect pairings will be released at our private menu tasting in April. Finish dinner by dazzling your guests’ taste buds with our mouth-watering cheese cake – topped with raspberries grown on-site.  Wrap up your wedding weekend with brunch; enjoy stuffed crepes or Benedict

Rehearsal Dinner

Rehearsal dinners are typically served on our back deck overlooking the Rocky Mountain range.  Choice of one main, two salads, a side and a refreshing seasonal fruit salad

Main:

  • Signature Cherry Creek Burger - A custom blend 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 hallumi cheese and pesto drizzle
  • Sweet & Spicy Korean Beef Pita with greens, goat cheese and pickled red onion
  • Souvlaki - choice of chicken or pork served with traditional garnishes (pitas, greens, tatziki, tomato, cucumber and red onion)
  • Salmon Fillet Burger on multi-grain bun with lemon dill aioli, shaved red onion, arugula and sliced tomato
  • Baby Back Pork Ribs with maple burbon barbecue sauce
  • Brisket on a bun - served with sweet chilli aioli and crispy onions
  • Striploin Steak Sandwich (eight ounce) on baguette with sauté peppers and onion – please note this item is an up-charge
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Salad (choice of 2):

  • Chef’s salad - Market greens and garden veggies as they become available with a strawberry balsamic vinaigrette
  • Cucumber, tomato and feta with herbed vinaigrette (GF)
  • 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 (GF)
  • Chick pea and black bean salad with tomato, bell peppers, red onion, cucumber and feta dressed in a sweet corn vinaigrette

Side: 

  • Spanish tortilla
  • Roasted mini potatoes with summer herbs
  • Baked potato served with cheddar cheese, roasted garlic sour cream and farm fresh chives GF
  • Country potato salad (GF)
  • Cajun potato wedges (GF)
  • Mac ’n cheese
  • Grilled Vegetable skewers (GF)

Light Breakfast

This two-hour service has a flexible time frame to accommodate your bridal party and guests staying on site.  Includes: berry yogurt, granola, seasonal fruit loaf, assorted juice, coffee and tea station.

Passed Appetizers

Served during Cocktail Hour inside Creekside Villa

Seafood appetizer assortment

  • Mini crab cakes with fruit salsa - served hot
  • Seared scallop with peach preserve on a parmesan chip - served hot
  • Poached pesto lobster tail profiteroles with creme fraiche - served cold
  • Smoke salmon croquettes with lemon dill sauce - served hot

Select any four appetizers

  • Caprese salad bites with balsamic reduction - served cold (GF)
  • House cured salmon on black pepper crostini with Dill cream cheese - served cold
  • Spiced asparagus soup shot with sesame - served cold (GF)
  • Bacon lettuce tomato topped waffle rounds with black pepper mayo
  • Paprika chicken phyllo cups with red pepper, jalapeño pepper and honey crème - served cold
  • Scallion cakes with five spice duck breast and maple aioli - served cold
  • Spanish tortilla with roasted red pepper coulis and manchego cheese - room temperature GF
  • Ham & cheddar croquette bites with ginger apple dip
  • Margherita risotto cakes with fresh mozzarella and sundried tomato pesto
  • Olive oil roasted grape tomato with provolone on pesto crostini - served hot
  • Vietnamese tofu marinated and deep-fried tofu with cilantro, mint, pickled                               cucumber and carrots - served hot (GF)
  • Morrocan spiced lamb sliders with cumin ketchup - served hot
  • Jerk chicken karaage bites with peach aioli - served hot (GF)
  • Hoisin glazed bison meatballs - served hot
  • Black bean cakes with sour cream and pico de gallo - served hot (GF)
  • Roasted jalapeño peppers stuffed with coconut gouda and crab - served hot (GF)

Chef's Seasonal appetizers examples - available only when specified

  • Watermelon feta skewers with balsalmic (late July- August) (GF)
  • Southern style fried cauliflower with spicy cheese dip (mid-July - September)
  • Pecan shortbread with gorgonzola and fresh pear (mid-September - December)
  • Jalapeño and goat cheese stuffed tempura cherries (early August to mid-September
  • Raspberry canapé with goat cheese cream on an almond flax cracker (mid-July to late August)
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Stationary Platters

People like to snack!  A great choice to offer guests either pre or post ceremony or even as midnight snack.

  • Chips and Dip - organic corn chips paired with choice of two dips
  • Dip Chips and Crudités - Freshly cut seasonal vegetable, organic corn chips served with your choice of two dips
  • First rate - Freshly cut vegetables, organic corn chips choice of two dips and an assorted cheese platter
  • Artisan Cheese platters  - Customizable collection of BC, Canadian and imported cheeses, crackers, pickled goodies, chutneys, fresh fruit and preserves. 

Optional Dips

  • Roasted garlic hummus
  • Ranch change with blue cheese or other creamy dip
  • Romesco traditional recipe includes gluten and nuts
  • Coconut curry dahl (GF)
  • Spinach and leek
  • Black bean black sesame hummus

Wedding Reception Buffet

Along with your family and friends, your first meal as a married couple is bound to be memorable. Our typical reception buffet includes a choice of two salads, two mains (one from Group A and one from Group B), a side, a potato & rice pilaf. All buffets served with fresh bread/buns and maître d' hotel butter. Every salad can be GF.

Salad: (choice of 2)

  • Canadian Grain Salad -  Prairie grown mix of grains including 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, Mediterranean, OR creamy garlic raspberry
  • Mediterranean Fusilli Pasta Salad with cucumbers, bell pepper, red onion, feta, kalamata olives and pesto vinaigrette
  • Cucumber, Feta & Pickled Red Onion on a bed of greens with a honey lemon vinaigrette
  • Chick Pea & Black Bean Salad with tomato, bell peppers, red onion, cucumber and feta dressed  in a sweet corn vinaigrette
  • Seasonal Chef’s Creation - examples: Asparagus arugula and prosciutto salad (mid-May to mid-June),  Spinach salad with strawberries and goat cheese (mid/late June to September), Roasted root vegetable salad with feta (mid/late September to December)

Main: (Choice of one from each group below)

Group A

  • Citrus and herb roasted chickens with citrus gravy (GF)
  • Sweet soy and sage Boar belly (GF)
  • Duck chops with blackberry pinot noir sauce (GF)
  • Pork tenderloin medallions with a ginger cream sauce (GF)
  • Veal and ricotta stuffed cannelloni in rose sauce
  • Beef Cheek tagliatelle in a rich tomato sauce
  • Chicken Saltimbocca with white wine sage light cream sauce (GF)
  • St. Mary’s porter braised beef brisket served with reduced braising liquid

Group B

  • Elk Short Ribs slow roasted and served with a braised sauce (GF)
  • Roasted Duck Breast with apple ginger sauce (GF)
  • Ancho crusted Lois lake Steelhead Salmon with spiced maple syrup glaze (GF)
  • Chinese red braise Pork Cheeks (GF)
  • Roast Beef Striploin with horseradish and choice of sauce: gourmet mushroom medley, mixed peppercorn, chasseur, chimi cherry sauce (GF)
  • Braised Boar Shoulder in a tomato red wine sauce or summer herb cream sauce  (GF)
  • Sockeye Salmon with summer ratatouille (GF)
  • Beef Short Ribs braised in red wine curry sauce (GF)

Vegetarian Main Course Options:

  • Roasted Veggie Stack with grilled halumi cheese and pesto (GF)
  • Spinach, ricotta and herb stuffed cannelloni
  • Mixed grain stuffed peppers in a spiced tomato sauce - (option to be GF)
  • Moroccan chick pea and seasonal vegetable tagine (GF)
  • Polenta Torta -  Layers of polenta, pesto, parmesan cheese, tomato sauce or mushroom ragu and fresh mozzarella

Premium mains: please note these item are an up-charge

  • Pesto baked Halibut with citrus beure blanc (GF)
  • AAA Fresh Prime Rib with horseradish and choice of sauce: strawberry black pepper, gourmet mushroom demi, mixed peppercorn demi, red wine star anise reduction (GF)
  • French inspired red wine braised Lamb Shanks (GF)
  • Bison Roast with black berry sauce GF

Side: GF

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

Potato: GF

  • Lemon rosemary roasted
  • Garlic and herb cottage style 
  • Roasted garlic Mash Potato - subject to availability

Served with Rice Pilaf - a traditional version using a variety of rice and grains cooked with chicken or vegetable stock.

Dessert

Category l

  • Vanilla cheesecake on a brown sugar shortbread crust seasonal berry compote, lemon blueberry sauce, strawberry balsamic or chocolate sauce (option to be GF)
  • Coffee and donuts - Expresso chocolate mousse shots and fresh beignets
  • Ice Cream sandwich - Chocolapte chip cookies and vanilla bean ice cream
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Category ll

  • Dessert Platter - Mini eclairs, flour less chocolate cake GF, mini carrot cake, coconut macaroons GF and seasonal goodies     
  • Seasonal berry trifle - Vanilla sponge cake, seasonal berries, bourbon pastry cream, cream anglaise and whipped cream

Category lll

  • Chocolate lover’s platter -  Chocolate cheesecake squares, double chocolate cake bites GF, mini eclairs and chocolate macaroons GF served with whip cream and seasonal berries
  • BC & Canadian cheese and fruit platter - Assorted hard, soft cow and goat cheese varieties
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Midnight Snack

Fuel the party with a tasty snack.

Category l

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

Category ll

  • Morrocan spiced duck wing drumettes with apricot aioli and fries (GF)
  • Poutine Galvaude - chicken gravy, roasted chicken, green peas and cheese curd (GF)
  • Perogies - A selection of locally made perogies served with beer batter onion rings and bacon sour cream dip

Category lll

  • Gourmet grilled cheese sandwich with an aged Canadian and English 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 (GF)
  •  Elk sliders served with kettle cooked potato chips

Category lV

  • Perogies with bacon sour cream and poutine with peppercorn gravy
  • Moroccan duck wings and peppercorn poutine GF

Sunday Brunch 

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A wonderful way to connect with family and friends before parting ways. Sunday brunch is served on our back deck or inside Creekside Villa.  Our brunch buffet includes coffee, tea, juice, toast station, a main course, one breakfast meat, hashbrowns & fruit salad.

Main:

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

Breakfast meat:

  • Bacon
  • Back Bacon
  • Ham
  • Breakfast sausages - choice of turkey (when available), pork, or beef                        

Optional Brunch Items: – please note these items incur an up-charge

  • Pancakes with blueberry syrup
  • Additional choice of meat
  • Yogurt with homemade granola

 

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We strive to allow all guests to enjoy the full dining experience however our kitchen is NOT Gluten free, Nut free etc.  The culinary team works very hard to manage all allergy concerns but these cannot be guaranteed. Hence GF is gluten friendly not gluten free – specifically no gluten was used in or around preparation of the item.

Legend: GF = Gluten friendly

 

 

 

 

 

A Florist Interview

A Florist Interview

The women of Mjs Floral Boutique have found their niche in creating beautiful wedding bouquets.  For these florists, floral design is a living art piece, a collaboration between the bride and florist to create a unique, stunning arrangement that encapsulates the bride’s personality and vision.

I recently had an opportunity to meet up with two of the owners of our local flower boutique. Sisters, Kelsea and Sarah have had a life-long interest in visual arts and photography, and all things beautiful.  Flower design has been a fortuitous career choice for both of them; it’s become their avenue to create beautiful individualized art pieces.   

Here are some snippets from our conversation:

CC: What is the starting point for flower design?

Mjs: Color scheme.

Once we know the colors the bridal couple has selected we want to know all the details about the wedding dress and aspects of the couple’s life that they are pulling into the wedding day. We collect information about their relationship and their interests to create the flower arrangements because we want the flowers to be as unique as the couple.

CC: How much or how little should a bride be influenced by current trends?

Mjs: Little, the less the better really. Otherwise the bride ends up with a bouquet like everyone else’ bouquet.

CC: What’s the most important consideration brides should have when choosing wedding flowers?

Mjs: Be open to suggestions from your florist. Be willing to consider different blooms and seasonal flowers. There are so many sources of inspiration. As designers, we want to create arrangements that are suited to the bride, we think every bride deserves her own bouquet not just a replica from Pinterest.

CC: How much of the wedding budget should be allocated to flowers?

Mjs: Industry standard is 5-10%, but it should really depend on how much the bride loves flowers.  There are so many ways to use flowers to create a specific atmosphere within the venue.

CC: Any tips for staying within budget?

Mjs: Be open to suggestions from your florist, there are so many beautiful options.

CC: What should not be compromised when selecting flowers?

Mjs: The bride’s bouquet is the most photographed arrangement. When the wedding day is past the bride’s bouquet serves as a reminder of all the flowers from the wedding day. During the design process, we will hold the bouquet in front of the mirror and take pictures to ensure the final product is photogenic.

CC: Any recommendations for selecting a florist?

Mjs: It’s the same as selecting a photographer. Choosing a florist is choosing an artist, it’s important to like their style. We advise to check out social media and make sure you like the florist’s designs, so that on your wedding day you’re not surprised.

As professionals, it’s our job to care for the flowers until the wedding. When you select a florist, you want someone who has access to the best blooms and understands how to care for the flowers throughout every step of the process. Flowers require attention from their arrival day until they are delivered. We always order our flowers at least a month in advance, when our blooms arrive we inspect them and if we have concerns about their longevity or color we still have time to reorder for the wedding.

CC: Any tips for making floral consultation run smooth?

Mjs: Know your numbers… how many attendants, tables, bouquets, archways, aisles and budget. We also send out a questionnaire beforehand to ensure that we have a good understanding of the bridal couple. By understanding different elements of the couple’s life and their vision for their wedding we are able to create pieces that reflect their style. Our flowers showcase this collaborative process where the couple is the inspiration for our designs.

CC: How far in advance should a bride book a florist?

Mjs: Six months, everything we do is a process. It takes time to design arrangements and get to know the couple. A month prior we order all the flowers and finalize the details.

CC: Additional Advice

Mjs: Don’t be concerned about your budget, we do it all. Every bride deserves a beautiful unique piece on their wedding. There is no budget too small.

 

Looking to Elope?

Looking to Elope?

Sometimes less is more! Escape with your loved ones to the Rocky Mountains to exchange your vows. Cherry Creek Estate offers elopement packages to bring your closest friends and family here to celebrate. Our packages range from small groups of 10 guests to a maximum of 25 guests.

We are now taking bookings for any remaining weekends left this 2017 season! 

Enjoy the Estate all to yourselves for the course of the weekend. Overlook the mountains and ranch-lands as you say “I do” surrounded by those closest to you. If the weather goes south, enjoy your intimate ceremony in our beautiful Purcell Hall Barn.

Head over to our lounges in Creekside Villa to enjoy our Chef's delicious creations of passed appetizers, three course plated dinner staring out at the mountains, and fantastic homemade desserts.

For more information, please contact us directly! 

Open House

Open House

Book a tour of the Estate during our open house on Saturday April 22, 2017 from 10am-1pm.  

We look forward to meeting you. 

Luxurious & Bountiful

Luxurious & Bountiful

In the fall we had the honour of working with a lovely group of ladies to bring together this Harvest Wedding Inspired photo shoot.  Photos were taken by Lucy Hamilton in Purcell Hall & around Cherry Creek Estate.  Flowers and design by MJ's Floral Boutique. 

Farm to Fork

Farm to Fork

At Cherry Creek, our philosphy is to deliver an experience of the highest quality and this extends right down to every menu item we serve.  All of our menu items are created in house from scratch.  We focus on sourcing quality ingredients from suppliers that offer local and fresh ingredients.