© 2007 Chef Tony Macaroni. Proudly Created By Double Play Entertainment LLC.

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La Carte Fare


                   Small Bites & Tapas
Shrimp, Heirloom, and Cucumber Ceviche with Crispy Tortillas
Shrimp with Mango-Ginger Cocktail Sauce 
Grilled Shrimp Skewers with Grated Parmesan and Fresh Cilantro 
Crab Cakes with Grilled Pablano Remoulade Sauce
Mussels with Leeks and Red Vergus Mussels and Chorizo in White Wine Sauce Soy- Ginger 
Marinated Tuna Tartar served with Wonton Crisps and Wasabi Aioli 
Pan Seared Sea Scallops served over Mango and Cucumber Gazpacho 
Pan Seared Sea Scallops with Pesto Vinaigrete 
Pan Seared Sea Scallops with Balsamic-Ginger Reduction
Pan Seared Sea Scallops with Roasted Red Pepper Aioli
Deviled Eggs with Crispy Prosciuto and Scallions
Prosciuto and Goat Cheese wrapped Asparagus Grilled Squash Ribbon and 
Prosciuto Skewers Bacon wrapped Dates 
Grilled Baguete Slices with Parrano Cheese and Fig Jam 
Grilled Flatbread with Salami, Caramelized Onions, Arugula, and Goat Cheese
Grilled Flatbread with Ricota, Arugula, Fennel, and Parmesan with White Truffle Oil
Flatbreads with Cucumber Raita Pesto, Beet, and Arugula Crostini with Goat Cheese and Ginger-Balsamic Reduction
Grilled Pumpernickel Bruscheta with Crisp Apples, Goat Cheese, and Prosciuto 
Baked Brie and Berries with Seduction Crostini 
Wild Mushroom and Brie Bruscheta Spanish Sofrito with Grilled Bread 
Spicy Potato and Pea Samosas with Tamarind Dipping Sauce
 Creamy Mushroom and Cheese Samosas 
Colorado’s Best Beef Samosas with Cilantro Dipping Sauce 
Grilled Pappedew Peppers Stuffed with Goat Cheese 
Tomato Soup with Grilled Havarti on Brioche Stuffed

Mushroom and Goat Cheese Tortas Stuffed Mushrooms with Spinach, Walnuts, and Feta 
Stuffed Mushrooms with Quinoa , Kale and Dried Cranberries topped with Haystack Goat Cheese 
Sausage Stuffed Mushrooms Buffalo and Gorgonzola 
Sliders with Caramelized Onion Ham and Gruyere 
Crepes Lamb Meatballs served with Tzatziki Sauce 
Vietnamese Spiced Chicken in Lettuce wraps 
Chicken Satay with Peanut Sauce 
Edamame Wontons with Sweet Scallion Soy Sauce 
Fresh Vegetable Spring Rolls with Asian Dipping Sauce 
Teriyaki Tofu Satay with Peanut Sauce 
Grilled Swedish Meatball Skewers
Farmete Deviled Eggs topped with Crispy Prosciuto and Chives 
Colorado’s Best Beef Meatballs in Onion Gravy 
Potato Latkes topped with Braised Beef Brisket, Cabernet-Horseradish Crème and Hot Pepper 
Potato Latkes topped with Smoked Salmon and Horseradish Crème Fraiche 
Potato Latkes topped with Crème Fraiche Quinoa 
Friters drizzled with Balsamic Reduction Trio of Goat Cheese Spreads – Candied Lemon and Walnut, 
Balsamic-Fig, and Red Pepper Jam served with Flatbread Mediterranean with Olive Tapenade


Creamy Tomato Soup

Italian Wedding Soup 
Cauliflower and Potato Soup with Cilantro 
Sweet Pea and Leek Soup 
Butternut Squash and Fennel Soup 
Butternut Squash with Brown Butter, Sage and Nutmeg
Crème Fraiche Butternut Squash and Leek Soup with Dill
Thai Coconut and Pumpkin Soup
Split Pea and Sweet Potato Soup
Tuscan White Bean and Farro Soup with Kale 
Heirloom Bean and Escarole Soup 
Sweet Potato, Kale, and Ginger 
Lentil and Sweet Potato Soup
Cream of Asparagus Soup 
Cream of Broccoli with White Wine 
Rainbow Soup (Beets, Broccoli, Shitakes, and Quinoa with Barley Miso Broth)
Silky Beet Soup
Mediterranean Lentil Soup
Hot Yogurt and Fava Bean Soup
Swiss Chard, Chickpea, and Tamarind Stew 
Roasted Pumpkin Soup with Apple 
Crème Creamy Carrot-Ginger Soup 
Sweet Corn Chowder 
Mango, Tomato, and Cucumber Gazpacho


Arugula with Grilled Peaches, Goat Cheese, and Toasted Pine Nuts Dressed with Sherry Vinaigrette 
Field Greens with Strawberries, Blueberries, Mandarins, Goat Cheese, and Candied Pecans Dressed with Champagne Vinaigrette 
Arugula with Mejool Dates, Toasted Walnuts, and Goat Cheese dressed with Warm Beet Vinaigret
Field Greens with Apples, Walnuts and Stilton Cheese dressed with Lemon-Garlic Vinaigrette
Field Greens with Cucumbers, Grilled Corn, Grape Tomatoes, and Snap Peas Dressed with Balsamic and Shallot Vinaigrette
 Field Greens with Pears, Balsamic Beets, Haystack Sunlight Cheese, and Candied Pecans Dressed with Balsamic-Ginger Reductions
Field Greens with Figs, Fried Capers, Bacon, and Blue Cheese Crumbles Dressed with Roasted Garlic 
Dressing Endive Salad with Smoked Trout and Lemon Vinaigrette 
Frisee Salad with Lardons and Poached Egg dressed with Roasted Garlic-Dijon Vinaigrette 
Watercress and Endive with Roquefort and Walnuts dressed with Roasted Garlic Vinaigrette 
Spinach with Roasted Beets and Goat Cheese Bouchon’s 
Chickpea and Carrot Salad Roasted Beets, Mandarins, Fennel, and Haystack Goat Cheese with Mint Tomato Salad with Corn and Basil Lentils Vinaigrette
Fresh Cucumber and Tomato with Balsamic Reduction Spring Mache Salad with Radishes and Peas 
Spinach Salad with Strawberries, Blueberries, Toasted Walnuts and Gorgonzola 
Field Greens with Artichokes, Olives, Sun-Dried Tomatoes and Feta
Spinach with Roasted Beets and Goat Cheese dressed with White Balsamic Vinaigrette
Summer Salad with Raspberries and Hazelnuts dressed with Champagne Vinaigrette 
Chopped Salad with Fresh Vegetables and Berries Lemon Glazed Berries


Farm Stand Cannelloni Butternut Squash, Sage, and Goat 
Cheese Ravioli with Toasted Hazelnuts and Sage-Brown Butter 
Lemon and Goat Cheese Ravioli
Sausage and Ricotta Ravioli with Marinara Sweet Pea Ravioli topped with Roasted Carrots and White Wine Broth
Ricotta and Asparagus Ravioli with Green Pea Sauce
Beef Lasagna 
Roasted Summer Vegetable Lasagna 
Asparagus Cannelloni 
Pappardelle with Sweet Peas with Wine Broth and Shaved Parrano Cheese 
Papperdelle with Summer Vegetables Creamy
Fettuccini with Asparagus 
Herbed Fazzoletti with Asparagus, Tarragon, and Barrata Cheese
Linguine with Clam Sauce 
Angel Hair with Caramelized Garlic, Shallots and Green Peas 
Angel Hair drowned in White Wine and Chorizo Broth and topped with Arugula 
Fresh Roasted Vegetables over Whole Wheat Capellini 
Baked Spinach Ziti 
Whole Wheat Penne with Edamame Pesto, Edamame, Portobellos, and Slow Roasted Tomatoes
Penne with Pistachios, Asparagus and Cream 
Penne with Creamy Goat Cheese and Balsamic Beets
Penne Tuscany
Penne alla Vodka 
Wild Mushrooms and Brie with Penne Toasted Israeli Couscous with Balsamic Beets and Arugula 
Orrechiete with Heirloom Tomatoes, Fresh Mozzarella, and Basil 
Orecchiete with Greens , Mozzarella, and Chickpeas Orzo with Summer Vegetables and Pesto Vinaigrette 
Buttered Tortellini with Sweet Peas and Garlic


Sweet Corn Risotto with Chives and Parrano Cheese 
Wild Mushroom Risotto 
Risotto with Asparagus Roasted Butternut Squash a
Walnut Risotto 
Duck Confit and Shitake Risotto

Black Beans and Rice Brown Rice with Pomegranate Seeds and Arugula Indian Baked Rice 
Steamed Jasmine with Lemon and Basil 
Jasmine Rice with Sweet Peas and Scallions 
Steamed Jasmine Rice with Thai Herbs
Vegetable Rice Pilaf Rice Pilaf with Spinach and Caramelized Shallots 
Cilantro-Lime Rice 
Coconut-Ginger Rice Wild Rice Pilaf 
Wild Rice with Butternut Squash, Leeks, and Corn 
Wild Rice Pilaf with Roasted Butternut Squash, Cranberries, and Pine Nuts



Merlot Braised Short Ribs over Puree of Cauliflower Sirloin with Mushroom-Madeira Sauce Beer 
Braised Beef with Onions Herbed Filet of Beef with Tomato-Madeira Confit
Filet Mignon with Stoganov Sauce 
Grilled Beef Tenderloin Marinated with Shallot-Thyme Sauce
Beef Tenderloin with Red Wine and Balsamic Reduction
Filet Mignon with Cabernet-Horseradish Crème 
Grilled Rib Eye with Roasted Garlic-Herb Butter Horseradish 
Crusted Beef Tenderloin Rosemary-Pepper Beef Rib Roast with Porcini Jus Bourbon 
Skirt Steak Braised Short Ribs with Chocolate and Rosemary Cabernet
Braised Short Ribs with Gorgonzola Polenta 
Grilled Flank Steak with Blue Cheese Butter 
Boulder Grilled Flank Steak with Balsamic Butter 
Flank Steak with Creamy Goat Cheese and Caramelized Onions 
Sirloin with Balsamic-Mustard Glaze

Grilled Sirloin Steak topped with Basil–Blue Cheese


Herb Roasted Rack of Lamb Butter 
Roasted Rack of Lamb with Cilantro and Mint
Lamb Chops with Goat Cheese Sauce Mediterranean 
Braised Lamb Shanks

Braised Chicken with Mustard and White Wine Lemon-Herbed Roasted 
Whole Chicken Roasted Mustard Tarragon
Chicken Fennel Dusted Chicken with Brown Butter and Capers 
Sautéed Chicken with Wild Mushrooms 
Herb Grilled Chicken with Ragout of Wild Mushrooms 
Cajun Rubbed Grilled BBQ Chicken 
Chicken Milanese with Tomato and Lemon Sauce
Chicken and Chorizo  Taco with Avocado 
Chicken Picatta
Chicken Marsala Wild Mushroom and White Wine
Braised Chicken Breast 
Roasted Chicken with Maple-Mustard Dill Sauce
Chicken Scampi 
Thai Chicken Satay with Peanut Dipping Sauce
Honey Glazed Chicken
Grilled Lemon-Garlic Chicken 
Braised Chicken Breast with Mushrooms, Tomatoes, and Prosciutto 
Braised Chicken with Mustard, White Wine, and Fennel
Drunken Chicken 
Moroccan Jerk Chicken over Sweet Potato Hash

Halibut with Balsamic Glaze
Seared Halibut with Balsamic Reduction
Pan Seared Halibut with Tomatoes, Capers, Onions and Herbs Oil 
Poached Halibut with Tomatoes and Fennel Roasted
 Halibut with Lemon-Caper Butter 
Seared Halibut with Leek Fondue Halibut with Balsamic Glaze
Seared Salmon with Pesto Vinaigrette
Seared Salmon with Mustard and Brown Sugar Glaze Roasted 
Salmon with Fennel and Shallots Seared Salmon with Dijon-Dill Sauce
Roasted Salmon with Maple-Soy Glaze
Coffee Crusted Baked Salmon 
Slow Roasted Salmon with Tarragon, Fennel and Citrus
Slow Roasted Salmon with Ginger and Chipotle
Maple-Soy Glazed Salmon Ponzo 
Grilled Salmon Mango and Brown Sugar
Glazed Salmon Firecracker 
Grilled Salmon Moroccan Spiced 
Salmon Broiled Salmon with Barbeque Sauce 
Coffee and Cumin Rubbed Salmon Pan Seared
Salmon with Herbed Butter Sauce Pan 
Seared Salmon with Thai Coconut Curry and Bok Choy
Coffee Rubbed Salmon with Tomatillo-Avocado Cream and Cilantro Slaw

Pan-Seared Tuna with Pepper and Thyme
Sesame Crusted Tuna with Wasabi Aioli

Lemon and Shallot Baked Cod Pan Seared 
Black Cod in Japanese Mushroom and Mirin Broth 
Seared Black Cod with Couscous and Tomato Confit 
Poached Cod Bacon Wrapped Cod with Rosemary

                              Sea Bass 
Sea Bass with Fennel-Shallot Confit and Tapenade Sauce 
Spice Roasted Sea Bass with Red Lentils 
Horseradish Crusted Sea Bass with Remoulade 
Salt Crusted Sea Bass

Prosciutto wrapped Tilapia 
Pan Seared Tilapia topped with Tomato, Mango and Mint Salsa.
Pan Seared Tilapia with Chile-Lime Butter 
Prosciutto wrapped Tilapia
Tilapia with Sage Butter
Honey Glazed Tilapia Cilantro-Lime served with Mango Salsa and Avocado Crème
Buena Vista Seared Trout with Lemon-Caper Butter 
Grilled Butterflied Trout with Lemon-Parsley Oil Pan 
Seared Trout with Blackberry and Lemon Coulis 
Pan Seared Trout with Blood Orange and Rosemary Sauce

Chile Glazed Shrimp 
Shrimp Scampi with Lemon and Chives
Grilled Shrimp with Parmesan and Cilantro 
Grilled Prosciutto wrapped Prawns with Balsamic-Maple Glaze 
Sautéed Shrimp with Garlic 
Thai Coconut Curry Shrimp 
Sweet and Sour Shrimp

Seared Sea Scallops with Roasted Red Pepper 
Cream Sauce Seared Sea Scallops topped with Pesto Crème 
Scallops with Mushroom and White Wine Sauce
Scallops with Spinach and Tomatoes
Seared Scallops with Beet Salad and Horseradish Coulis 
Seared Scallops in Thai Red Curry and Coconut Broth 
Caramelized Sea Scallops with sweet onions


Lobster ~ Crab ~ Clams ~ Mussels 
Steamed Lobster whole  warm water or cold water
Soft shell Crabs with Sweet and Sour Cherry Gastrique
New England Style Clambake Steamed 
Mussels in White Wine Sauce and blue cheese and white bean
Mussels In pomodoro sauce
Maryland Crab cakes


Mixed Fruit with Sugared Sour Cream 
Almond Cheesecake 
Graham Cracker Crusted Cheesecake 
Cherry Cheesecake
Pie Vanilla Bean Ice Cream with Raspberries and Classic Caramel Sauce
Peach and Raspberry Crisp 
Apple Crisp Strawberry Rhubarb Pie 
Lime Curd Tart 
Fresh Fruit Tart 
Fresh Blueberry Tart
Coconut Cupcakes 
Hot Brownies with Vanilla Bean Ice Cream 
Chocolate Chip Cookie Ice Cream Sandwiches
Chocolate Soufflés with Raspberry Sauce Crème Brule