Chef Eliza Gavin is available for catering your special event in Telluride and the surrounding area. Chef will prepare and flawlessly execute a dinner party, quiet luncheon or drinks and appetizers. Chef will work with you to create a specialized menu and we will make it a memorable event for you and your guests. Each event is specialized for your needs. 221 South Oak is available to be fully rented out. If you are hosting an event, 221 is a perfect space for rehearsal dinners, family reunions and holiday parties. We have experience working with weddings of all types and sizes. In the Summer, the garden patio is a great space to mix and mingle before your dinner. Pricing begins at $85 per guest and will vary according to distance and number in your party. Although you may choose from this menu, Chef Eliza is available to discuss your event and personalizing your choices. Catering Sampler Menus: Menu I Hors d’oeuvres Mini Bleu d’Auvergne Quiches with Apple and Celery Leaf Salad Crab with Asparagus Cream on Sour Dough Toasts 221 Molasses Bread with Fig Jam and Foie Gras Pate Colorado Lamb Lettuce Wraps with Dukkah and Chevre Starter Grilled Romaine Salad with Lemon and Garlic Vinaigrette, Parmigianno Reggiano and Sour Dough Croutons Main Course Grilled Filet Mignon with Asparagus, Bacon Potato Cake and Red Wine Mushroom Reduction Dessert Molten Chocolate Cake with Chocolate Chocolate Chip Ice Cream and Fresh Berries Menu II Hors d’oeuvres Shrimp with Mango and Spicy Cilantro Coulis Lettuce Wraps Feta, Oregano and Squash Phyllo Parcels with Spicy Honey Flat Iron Steak with Horseradish Cream on Sour Dough Toasts Roasted Brussels Sprouts with Pistachio Pesto and Manchego Starter Kale Salad with Blood Oranges, Pomegranate Seeds, Walnuts and Citrus Vinaigrette Main Course Seared Salmon with Parsnips, Roasted Purple and Sweet Potatoes, Arugula and Herb Oil Dessert Rum Glazed Pineapple with Coconut Panna Cotta with Hazelnut Crumble Menu III Hors d’oeuvres Sweet Potato Mash on Wonton Chips with Candied Bacon Prosciutto Wrapped Scallops Strawberry, basil and Shaved Manchego on Molasses Toasts Braised Pork Biscuits Starters Parsnip Bisque with Red Crab and Tarragon Oil Main Course Red Wine Braised Short Ribs with Root Vegetable Gratin, Asparagus and Red Onion Meringue Dessert Apple and Pear Turnovers with Salted Caramel Ice Cream