Menu

Entree

Mexican Shrimp Boil

Wild Mexican shrimp, chorizo, corn, and potatoes

Salad

Caesar salad with creamy garlic dressing, shaved asiago cheese, and romaine lettuce

Side One

Scallop ceviche with preserved lemon, serrano chiles, basil, Marcona almonds, and olive oil

Side Two

Heirloom beans with smoky bacon and roasted garlic

Side Three

Cilantro rice with peas, carrots, red onion, and grilled corn

Side Four

Cactus slaw with carrots, fennel, jicama, red  onion, and line vinaigrette

Condiments

chile de arbol hot sauce

smoked serrano aioli

chile-garlic butter

Dessert

Key Lime Tart in a Jar

Key lime curd, tropical salsa, white chocolate cream

Please note: We are unable to alter the menu to accommodate food allergies and preferences.

HOST RESTAURANT

Questions? 
Alyssa Smith

Special Events Coordinator

asmith@brentsplace.org or 720-343-2815

SPONSORS

Line Cook Sponsors:
Environmental Landworks
Children's Hospital Colorado
Montgomery Amatuzio Chase Bell Jones, LLP
In-Kind Product Sponsor: