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Home	Breakfast Hot Breakfast Table Farm Fresh Huevos y Salsa Brunch Breakfast Table Energy - Continental Inspired - Continental Rise and Share - Continental If you wish to add to the above; We have designed hot menu options to enhance your Continental Breakfast. Please note, you guarantee for your Hot Option must match your guarantee for your Continental Breakfast. Al a Carte enhancements are available on the right table to further enhance your breakfast. Sheraton Welcome Morning Comfort The Familiar Griddle Plated Breakfast Choose 1 Starter to compliments your breakfast entree from below: - Parfait with vanilla yogurt, Bear Naked® granola and fresh berries (V) - Ducktrap® salmon bagel chip, traditional condiments - Dried berry and walnut muesli drizzled with local honey Breakfast Quiche with Spinach Eggs Benedict Breakfast Souffle French Toast Farm Fresh Eggs
Breaks Break Energize Refuel Morning Fitness Trail's End Give Me Chocolate Dip Your Chips After School Garden Patch Salty Sweet Selections Colorado Smoking Frozen (Maximum 400) ^ The Dipper The 30-Minute Refresh All Day Breaks	Lunch Hot Lunch Table Field and Stream Creole Country Kitchen Sticky Fingers The Farmhouse Table The Wine Country 2.0 5280 Real Mex 15\|Fifty Burger Bar Chilled Lunch Table The Sandwich Board On a Roll Colorado Goodness Sandwich Shop Chilled Plated Lunch Starters -Varietal mushroom bisque (V) -Thai chicken noodle -Tomato gazpacho with fried brioche croutons (V) -Chilled cucumber-dill soup (GF) -Spicy chicken tortilla soup with tortilla confetti Entrees -Lobster cobb with avocado, roasted corn, pancetta, queso fresco, tomato and buttermilk-tarragon vinaigrette (GF) -Thai Grilled Chicken, peanuts, Asian slaw and passion fruit-soy vinaigrette (GF) -Classic Caesar salad with house parmesan crostini, crisp romaine lettuce and Caesar dressing (V) Choose from the options below* Churrasco grilled steak Caesar Lemongrass skewered shrimp Caesar Marinated grilled chicken Caesar Wraps* -Crab roll, garlic aioli, shredded lettuce, marinated tomatoes, accompanied by buttermilk slaw -House made hummus and tabbouleh wrap with daikon sprouts, cucumber, mint and tomatoes (VG) Desserts -Chocolate Dobos cake, raspberry layers, passion fruit cajeta sauce (V) -Key lime panna cotta, roasted mandarin oranges, berry coulis (V,GF) - Tiramisu, apricot ginger compote, pistachio biscotti wafer (V) Hot Plated Lunch Starters -Caramelized onion, artisan cheese gratin -Organic mesclun greens, grilled organic asparagus, oven cured tomato and sautéed button mushrooms (VG,GF), sweet olive vinaigrette (VG) -Naturally grown baby spinach, seasonal berries, spiced pumpkin seeds, artisanal goat cheese (V,GF), tarragon-mustard vinaigrette (VG) -Seasonal greens medley, shaved carrots, chives and radishes (VG) Entrees Beef -Sonoran tri-tip grill, cilantro lime Hollandaise (GF), roasted poblano mash potatoes with seasonal vegetables - House smoked Wagyu ranch steak, house made steak sauce, Sweet potato, tri color cauliflower, mushroom, roasted Poblano hash Fish - Blackened Skuna Bay® salmon, lobster cream, herbed Spätzle, roasted Brussels sprouts and Shisito peppers Colorado striped bass (GF), house made spaetzle, asparagus and mushrooms, mustard hollandaise and fried capers Chicken - Torched citrus seared French cut chicken, natural broth, Beluga lentils, asparagus, Brussels sprouts, slivered almond, dried cherry, preserved lemon vinaigrette salad - Guajillo seared airline chicken breast, duck confit, arugula, roasted butternut squash potato gnocchi, charred pepper coulis -Roman chicken (GF), roasted tomatoes, garlic, sweet bell peppers, prosciutto, capers accompanied by soft polenta and Chef's vegetables Pork -Fat Tire brined pork loin (GF), Yukon gold mashed potatoes, mustard demiglace and seasonal vegetables Vegetarian Options -Seared potato gnocchi with spinach, mushrooms, sun dried tomatoes and asparagus tips, olive oil, garlic and fresh herbs (VG) -Black bean and hominy succotash with roasted portobelo Arugula pesto and pine nuts (V) -Tofu and vegetable souvlaki Lemon herb couscous smoked tomato thyme sauce (VG) Desserts -Vanilla bean crème brulee cheesecake With strawberry rhubarb compote (V) -Individual chocolate flourless torte with a salted caramel nut mélange (V,GF) -Mexican chocolate pots de crème, cinnamon whipped cream, white chocolate sugar pearls (V,GF) -Carrot cake, orange mascarpone cream, cherries chutney (V) -Individual fruit pies Choose from the options below* Rhubarb, meringue, graham Cocoa nib cookie (V) Peach, lavender crunch, ricotta crème (V) Apple, crème fraiche, caramel almond streusel (V) Add vanilla bean ice cream a la mode* Grab and Go Court Street Deli Market
Reception Events The Test Kitchen – a Truly Unique Guest Experience Pikes Peak Lookout Mountain Maroon Bells Cold Canapés Beef/Pork Prosciutto and herb wrapped grilled asparagus Charred beef tartar pueblo chili mayo, potato sticks Micro BLT with Local habanero bacon Southwest Beef Tenderloin on blue corn pancake Seafood Salmon tartar on cucumber Ahi stack sashimi grade tuna, sushi rice and nori Colorado trout escabeche Crab and lobster roll on brioche toast point Vanilla smoked scallop with Habanero glaze Vegetarian Fresh Vegetable Spring Roll, dipping sauce Tomato Caprese tower Goat cheese fritter, atop crostini with bruschetta garnish Watermelon mint Jumping Goat Farms feta topped with serrano jam Hot Canapés Beef/Pork Mini Barbacoa taco, avocado crème dipping sauce Micro Black Angus Cheeseburger Colorado Bison slider, ale mustard, bacon Serrano jam, fried pickle Spiced beef steak empanada Short rib and Fontina mini panini Chicken/Poultry Korean barbeque chicken "pop", mango-sweet chili dipping sauce Coconut chicken satay, spicy peanut sauce Spiced chicken empanada Tandoor chicken, yogurt dipping sauce Smoke chicken burrito Seafood Jumbo scallop and jalapeno bacon Tempura shrimp, Gochujang dipping sauce Grilled smoky shrimp skewer with red pepper ranch Lobster Empanada, cilantro crème fraiche Shrimp and pork sui mai Vegetarian Punjabi vegetable samosa, Raita dipping sauce Wild mushroom tart Crisp vegetable spring rolls (V) with soy (VG) and sweet chili dipping sauces (VG,GF) Spinach and cheese Empanada Mini Mac and Cheese Melts (V) Fig and goat cheese flatbread Action Stations Sweet Tooth Action Stations Ramen Shop Brazilian style carvery Local Cheese and Sausage Flight Delicatessen Raclette Liquid Nitrogen Ice Cream Station – Prepared to Order Carving Stations Herb and Butter Basted turkey (GF), cranberry-chipotle chutney (VG,GF), orange-basil aioli (VG,GF), silver dollar rolls (V) (serves 40) per turkey House Smoked Strip Loin (GF)-chipotle crème fraiche^ (V,GF) red onion jam (VG,GF) and pretzel roll (V) (serves 40) per loin Bone-in Slow Roasted Pit Ham^ (GF) Stranahan’s Whiskey glaze (GF), mustard aioli (V,GF) and cheddar biscuits (V) (serves 40) per loin Coarse salt, peppercorn and herb crusted prime rib^ (GF) With sauce au jus (GF), creamed horseradish (V,GF) with pretzel rolls (V) (serves 35)~ per prime rib Roasted tenderloin of beef^ (GF), served with cabernet demi glace (GF), horseradish (V,GF) and silver dollar rolls (GF) (serves 20) ~ per tenderloin Reception Table Curated Cheese Collection Mezza Street Tacos Crisp vegetable “Garden” Game Day Sizzle Cobb Salad Station Sushi Charcuterie Board Salty Sweet Selections From the Pastry Shop Smooth and Silky Biscuit Bus	Dinner Dinner Table High Country Steakhouse Vail Durango Plated Dinner Starters Soups -Thai crab bisque (GF) -Roasted tomato bisque, white cheddar toast (V, GF) -Lobster and sweet potato chowder (GF) -Creamy Asparagus soup with Haystack Mountain® goat cheese creme fraiche (V, GF) Salads -Colossal Shrimp “Cocktail” with house poached prawns, green papaya and pickled onion salad, spicy remoulade (GF) -Baby romaine, shaved parmesan cheese, teardrop tomatoes, roasted garlic crostini, creamy Caesar dressing (V) -Roasted beets, herb goat cheese, candied pecans, petite salad with orange citronette (V) -Arugula, mache and lola rosa with tomato confit, herb crostini and creamy chive dressing (V) -Blue salad with mixed greens, Maytag blue cheese, candied walnuts, fresh and dried blueberries and lavender-blueberry vinaigrette (V) -Seasonal greens medley, shaved carrots, chives and radishes (VG, GF) -Local Field Greens, Caramelized pecans, roasted pears, Sedona blue cheese, pear vinaigrette (V) Entrees -Colorado rack of lamb, Dijon-herb crust, potato puree (GF), sweet olive vinaigrette -Denver pale ale osso bucco, spaetzle seasonal vegetables and balsamic pearl onions -Vegetable ash seared tenderloin, Huckleberry-grape must gastrique, rosemary-cauliflower puree, flash seared greens - Sous vide medium rare short rib, Telecchio-chive, filled polenta cake, shaved vegetable-pomegranate salad -Cider brined bone-in pork chop, roasted red potatoe, beets shaved brussels sprouts and apple almond relish (GF) -Stuffed pork loin with smoked goat cheese, spinach and roasted pepper pancetta herb couscous and oven roasted vegetable medley Sea -“Barbeque” Cedar plank salmon, white cheddar mashed potatoes and vegetables -Roasted cod with preserved lemon, olives and tomato with saffron scented Basmati rice, lemon butter (GF) -Pan seared sea bass with red curry and lump crab, Basmati rice and grilled baby bok choy (GF) -Colorado striped bass vera cruze with herb roasted potato and seasonal vegetables (GF) Sky -Duck two ways, red wine braised duck leg, pan seared breast, Flageolet bean cassoulet with dried cherry demiglace -Duck confit, dried cherry stuffed chicken Dodine, potato Hasselback, flash seared greens, fennel, onion - Roast airline half chicken, soy, ginger-honey glaze, date scented natural jus, wild rice, mushrooms, olive oil poached leek Vegetarian Options -Quinoa and roasted vegetable stuffed yellow tomato served with pecan crusted tofu and tomato jus with seasonal vegetables (VG) -Grilled vegetable and portobello Napoleon with a white bean fennel puree and carrot coulis (VG, GF) *Choose from Duet, Land, Sea or Sky* Duet -House smoked strip loin with spinach, herb brioche, drunken goat cheese and roasted tomato stuffed chicken, warm potato salad, tomato-caper demiglace -Seared diver scallop “Rockefeller” paired with butter poached beef tenderloin, lobster mashed Yukon potatoes, vegetables -“Barbeque” cedar plank salmon paired with Breckinridge oatmeal stout braised short ribs served with white cheddar mashed potatoes and a seasonal vegetable medley Desserts -Strawberry Shortcake, Orange Mascarpone, Lavender Infused Strawberries (V) -Apple Crustade, Almond Anglaise (V) -Raspberry clafoutis tart, Lemon mascarpone Mousseline, Citrus Coulis. -Salted caramel and dark chocolate crème brulee tart with a caramelized blood orange coulis -Chocolate Cream Pie, Roasted Bananas, Passion Fruit Reduction (V) -Flourless Chocolate Cake, Caramelized White Chocolate and Peanut Brittle (V, GF) -Sacher: Chocolate Pain de Gene, gianduja mousse, apricot coulis (V) -Black forest: Devil’s food cake, vanilla bean cream, brandied cherries (V) -Cheese Cake: Salted Caramel Cheese Cake, Dragee Pecans, Maple Brown Butter Anglaise -Angel food: Passion fruit curd, grand marnier infused berries, strawberry caramel (V) -Red velvet: Raspberry cake, sweet vanilla mascarpone, strawberry rhubarb compote (V)
Bar and Wine Host Deluxe Premium Imported Beer Colorado Beer Domestic Beer Non-Alcoholic House Wine by the glass Assorted Soda and Bottled Water Bottled Sparkling Water Cash Deluxe Premium Martini Imported Beer Colorado Beer Domestic Beer Non-Alcoholic House Wine Assorted Soda and Bottled Water Bottled Sparkling Water Specialty Bar Specialty Martini Bar The Last Territory Margarita Bar Mojito Bar Bar Packages Hosted Bar Package - Deluxe Hosted Bar Package - Premium Hosted Bar Package - Beer & Wine Wine wine - white Sparkling Wines and Champagne La Marca, Prosecco, Italy Ruffino, Prosecco, Veneto Chandon, *Brut, "Classic", California Veuve Clicquot, Brut, "Yellow Label", Champagne White/Rosé Wines Saint M, Riesling, Pfalz Bollini, Pinot Grigio, Trentino Santa Margherita, Pinot Grigio, Valdadige, Veneto Banfi, Rosé, Toscana, "Centine", Tuscany Cloudy Bay, Sauvignon Blanc, Marlborough 14 Hands, Sauvignon Blanc, Washington Kim Crawford, Sauvignon Blanc, Marlborough Seven Falls, Chardonnay, Wahluke Slope, Washington Magnolia Grove, Chardonnay, California Sonoma Cutrer, Chardonnay, "Russian River Ranches", Sonoma Coast, California wine - red Red Wines Erath Vineyards, Pinot Noir, Oregon De Loach, Pinot Noir, Central Coast, California Beringer, Merlot, "Founders' Estate", California Las Rocas de San Alejandro, Garnacha, Calatayud, Aragón Terrazas de los Andes, Malbec, "Reserva", Mendoza Colomé, Malbec, "Altura Maxima", Salta Penfolds, Shiraz, "Kalimna Bin 28", South Australia Alamos, Red Blend, Mendoza Magnolia Grove, Cabernet Sauvignon, California Newton, Cabernet Sauvignon, "Red Label", Sonoma County, California Intrinsic, Cabernet Sauvignon, Columbia Valley, Washington Hess, Cabernet Sauvignon*, "Allomi Vineyard", Napa Valley, California	Specialty Menus Spring/Summer Fall/Winter Above and Beyond Holiday Reception PLAN YOUR HOLIDAY PARTY WITH A LITTLE CHOCOLATE ON TOP http://www.sheratondenverdowntown.com/holiday-events Dinner Table Plated Dinner On Site Specialty Events Specialty Events Beyond the Velvet Rope - Welcome to the place to be and be seen, create a hot club atmosphere designed for your group. Bordeaux Blending - Who will be the next Bordeaux Connoisseur? Dinner in the Green - an Organic Food Experience. Rock 'n Roll Dinner - Music is the inspiration! Fun with Wii - participate in a variety of Wii games during this interactive reception. Wedding Our hotel offers multiple options for weddings of 50-1,000 people and our new “create-your-event” menu allows you to truly customize your day so that your wedding is as unique as you are. Our comprehensive packages allow you to choose every detail from your cocktail hour to a custom wedding cake and always include a complete ballroom set with floor-length linen, candle-lit tables and dance floor. Other benefits include complimentary bridal accommodations, a customized website for your event, discounted guest rooms for out-of-town guests and a personal bridal concierge on your wedding day to make the entire event enjoyable for the whole family. For more information please contact the Catering office at (303) 626-2595
Chef Scott Skomal, Executive Chef


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