Tuesday, November 5, 2013

Thanksgiving Menu 2013


THANKSGIVING 2013 – Thursday, November 28

HOURS: Seating from 11:00am until 3:00pm
PRICE:  $42.00 Adults, $19.00 children 6 through 12, 
children 5 & under free
BUFFET MENU
Display of Fresh Fruits, Crudite with Caramelized Onion Dip, Domestic and International Cheese Display
Mixed Field Greens Salad with Assorted Dressings
Freshly Baked Breads & Rolls with Whipped Creamery Butter

Chilled Seafood Display with Cocktail Shrimp and Freshly Shucked Oysters on the Half Shell, Mignonette Sauce, Cocktail Sauce and Remoulade
Housemade Gravlox with Mini Bagels, Cream Cheese, Capers, Diced Red Onion & Egg

Chef-Attended Carving Station
Herb Crusted Prime Rib and Roasted Turkey
Au Jus, Pan Gravy, Gran Marnier Cranberry Sauce


Grilled Elk Medallions with Wild Mushroom Demi Glace

Champagne Poached Salmon with Caper Beurre Blanc
                                                                                         
Pan Roasted Breast of Chicken with Lingonberry Compote

Buttermilk Whipped Potatoes
Candied Yams
Cornbread Stuffing
Roasted Root Vegetables
Confetti Cous-cous

Chef’s selection of cakes, pies and miniature desserts.

Thursday, September 19, 2013

Fall Wine Dinner

Fall Wine Dinner
Saturday, October 12, 2013 - 6:30 pm
$72 per person ++
Reservations Required – (719) 685-9000


Smoked Pheasant Breast
Pineapple Sage, Dehydrated Pineapple Chip, and Lemon Curd
Secateurs Chenin Blanc, Swartland, South Africa, 2012

Wild Salmon “Unilateral”
Dill, Chilled Potato Leek Soup with Lemon Oil and Garlic Chips
Ritual Sauvignon Blanc, Casablanca Valley, Chile, 2011
D’Anjou Pear Salad
 Lemon Verbena, Saffron Poached Pear with Bacon Lardons, Charred Lemon Peel,
and Creamy Butterscotch Vinaigrette
Muirwood Chardonnay, Arroyo Secco, California, 2012

Seafood Sofrito
Lemon Basil, Caramelized Scallop, Baby Octopus, Calamari, Littleneck Clams,
Spanish Chorizo, Potatoes and Red Pepper Sofrito
Vigilance Cimarron, Red Blend, Lake County, California, 2011

Wild Boar Wellington wrapped in Garlic Chive Puff Pastry
 Mushroom Duxelle and Foie Gras Torchon
Stoller SV Estate Pinot Noir, Dundee Hills, Oregon, 2009

Cypress Grove Humboldt Fog Panini
Medjool Dates Puree with Toasted Oat Bread
Broadbent Rainwater Madeira, nv

Chocolate Pistachio Cookie
with Mint Infused Ice Cream and Anise Syrup
Michael David Winery “Freakshow” Cabernet Sauvignon, Lodi, California, 2011

Tuesday, July 2, 2013

New Craftwood 2013 Summer Dessert Menu

 
 
Summer 2013 Desserts Presented by
Pastry Chef Meghan Reeves

Craftwood Desserts
Our Pastry Chef sources the freshest fruits, nuts,
creams and the finest chocolates
to produce all of our desserts in house.
  
Lemon Verbena Crème Brulée       
Delicate Custard Infused with Coconut Milk,
Fresh Lemon Verbena and Finished with Torched Raw Sugar   $9

S’More Bombe    
House-Made Marshmallow Covered with Dark Chocolate Ganache
and Placed on Rosemary Graham Crackers   $9

Mango Mojito Cheesecake   
Key Lime Custard with Bacardi Rum, Mint Infused Mango,
and Prickly Pear Gastrique  $9

Passion Fruit Pyramid  
Chilled Watermelon Soup with Tropical Fruits,
Candied Macadamia Nuts, and Sweet Basil Oil  $8

Frozen Orange Chocolate Parfait    
Dark Chocolate Bavarian Mousse finished with
Grand Marnier, and Thyme-Infused Milk Chocolate  $9

Blueberry Upside Down Cake   
Tarragon Scented Pound Cake with Blueberry Compote,
and Pink Peppercorn Crème Fraiche  $8

Spanish Wine Dinner


 
Call for reservations (719) 685-9000

$70++ Per Person

Aperitif
Jive Y Camps Riserva (Cava)
Diver Sea Scallop Crudo with Lemon Oil, Puffed Rice,
Spanish Chorizo, and Arugula Leaves

1st Course
Licia Albarino (Rias Baixas)
Panko Dusted Oyster over Seaweed Salad with Citrus Gastrique 

2nd Course
Protos Tinto Fino Tempranillo (Ribera del Duero)
Cabrales Stuffed Quail with Lavendar Honey,
Marinted Quail Eggs, and Spanish Tortilla

3rd Course
Marques de Grinon Caliza (Dominio de Valdepusa)
Chocolate Espresso Glazed Pork Belly
with Sweet Potato Puree and Roasted Cherries

4th Course
Obalo Crianza Tempranillo (Rioja)
Slow Braised Mountain Goat with
Sofrito Sauce, Saffron, and Calasparra Rice

5th Course
Porto Barros Tawny Port (Oporto)
Chocolate Raisin Bread Pudding with Toffee Ice Cream

New Belgium Beer & Appetizer Pairing

Craftwood Inn and New Belgium Brewery are joining forces for an amazing Appetizer & Beer Pairing!

Sunday, July 14th – 6:00 to 7:30pm
$25 per person++

Call for reservations  (719) 685-9000

Shift Pale Lager
Black Forest Ham and Gruyere with Maple Syrup and Citrus Curd

Sunshine Wheat
Crispy Red Snapper Tacos with Mango Pico De Gallo and Queso Fresco

Rolle Bolle Ale
Red Curry Chicken with Jasmine Rice and Coconut Milk

Rampant Imperial IPA
Buffalo Bratwurst on French Roll with Whole Grain Mustard and Cabbage Slaw

Pluot Ale
Baked Apple Turnovers with Aged Cheddar

Friday, May 24, 2013

June Cambria Wine & Appetizer Tasting

 
Join us For a Winemakers Appetizer
& Wine Pairing Featuring
Cambria Winery’s Denise Shurtleff
Meet and greet Executive Chef Brother Luck, as he will be preparing his delicious creations right in front of you to enjoy.
Wed. June 5th - 5:30 to 7:00 - $31++ per person
Please call for reservations (719) 685-9000

  
Foie Gras PBJ
Pineapple Jam, Vanilla, on Brioche Roll
Cambria, Katherine’s Vineyard, Chardonnay, Santa Maria Valley, CA, 2011

Muscovy Duck Slider
Pistachio Infused Mushrooms, Truffle Aioli, Arugula Leaves on Ciabatta Bun
Cambria, Bench Break Vineyard, Pinot Noir, Santa Maria Valley, CA, 2007

Wild Boar Shoulder
Sour Cherries, Goat Cheese, Hazelnuts, and French Bread
Cambria, Julia’s Vineyard, Pinot Noir, Santa Maria Valley, CA, 2011

Beef Short Rib
Horseradish Crème, Cambozola Cheese, Slow Roasted Tomato Jam on Foccacia
Cambria, Tepusquet, Syrah, Santa Maria Valley, CA, 2009

Friday, May 3, 2013

Chef Brother Luck and C-CAP

Careers through Culinary Arts Program’s (C-CAP) mission is to promote and provide career opportunities in the foodservice industry for underserved youth through culinary arts education and employment.


Wednesday, May 1, 2013

Italian Wine Pairing Menu

Sommelier Steve Kander and Executive Chef Brother Luck Present an Italian Wine and Appetizer Pairing

Friday, May 17th
5:30 to 7:00
$30++ per person
Reservations Suggested, call (719) 685-9000


Shrimp Carpaccio with Lemon Verbena
Bacon Praline and Pear Gel
Zecchei Prosecco, Cuvee Brut, Italy, NV

First Snow Goat Cheese with
Saffron Honey and Almond Phyllo
Fontevecchia, Verdicchio Dei Castelli Di Jesi, Italy 2011

Duck Confit Aranchini with
Black Truffle Salt and Cherry Wine Syrup
Palladino, Barbera D'Alba, Superiore, Italy, 2010

Lamb Bolognese Ravioli with Asparagus, 
Shaved Pecorino
and Shallot Marmalade
Oltre Terra Rossa, Rosso Toscana, Montalcino, Italy, 2009



Tuesday, April 30, 2013

Spring Recipes Have Arrived!

Watermelon Salad with Pop Rocks
2 cups   Watermelon (medium diced)
1 ea       Jicama (small matchsticks)
1 cup     Manchego Cheese (medium diced)
1#          Spinach Leaves
¼ cup    Toasted Pumpkin Seeds
2 Tbl      Honey
2 tsp       Cayenne Powder
2 oz        White Wine Vinegar
½ cup     Canola Oil
TT          Kosher Salt           
Pinch      Pop Rock Candy
(We suggest finding Pop Rocks at any candy store, like Goldminers Candy & Nuts at 110 Canon Avenue in Manitou Springs!)
  
Procedure:  Mix the honey, cayenne, vinegar, salt, and oil in a medium sized bowl.  Add the remaining ingredients and toss evenly.  Allow the salad to marinate for a few minutes before serving.

Poblano Cheddar Soup
2 oz                                                     Canola Oil
1/2 cup                                                Yellow Onion (Finely Sliced)
1 Tbl                                                   Garlic (Chopped)
1 cup                                                   Poblano Pepper (Finely Sliced)
1 tsp                                                    Tumeric
1 tsp                                                    Cumin
2 cups                                                 Chicken Stock
1 cup                                                   Heavy Cream
2 oz                                                     Corn Starch
1 cup                                                   Cheddar Cheese (Shredded)
To Taste                                             Salt
  
Procedure:  Heat the canola oil to a medium high temperature.  Add the onions and poblano peppers to the pan; sauté lightly until soft.  Add the garlic and continue cooking for another 2 minutes.  Add the chicken stock and allow the soup to simmer for at least 20 minutes before adding the cream.  Reduce the mixture by half and puree with an immersion blender.  Toss the cheddar cheese in the corn starch and slowly whisk into the hot soup.  Strain before serving and season to taste.

  Tequila Lime Shrimp
1 oz                 Unsalted butter
½ lb                 Shrimp
4 each              Limes, Zest and Juiced
1 bunch           Fresh Cilantro
4 oz                 Chopped Garlic Cloves
1 oz                 Tequila
To Taste         Salt and pepper

Procedure: Heat a large sauté pan on medium-high heat. Add 1 oz of the butter, lime zest, garlic, and shrimp; sauté for approx 1 minute. Take the pan off of the burner, add tequila and return the pan to the burner. BE CAREFUL! The tequila should ignite and the flames can reach 18”. Let the tequila burn itself out; add the lime juice, remaining butter and season to taste.