N E O N
C O WB O Y
E S T .
T H E
K I T C H E N
A T
N E O N
D E N V E R ,
C O
C O W B O Y
CATERING MENU Private Events & Bookings
Chef-driven catering for the gatherings that deserve more than ordinary. Coffee to cocktails. Apps to tasting menus. Every detail, on us.
B R E A K F A ST
·
L U N CH
·
D I N N E R
·
BA R
P R I V A T E
E V E N T S CA T E R I N G GU I D E
BREA KFA S T L UNC H
C A T E R I N G
G U I D E
Ten pages, one promise — morning meetings to milestone
BREAKFAST
03
LUNCH
04
RECEPTIO NS
05
CHEF TABLES
06
DINNER
07
BEVERAGES
08
GUIDELINES
09
CO NTACT
10
G UIDE L INE S
BEV ERA GES
dinners, built around your room and your headcount.
R E C E P T IO NS
Table of Contents
C HEF T A B L ES
E V E N T S
DINNE R
P R I V A T E
The Kitchen at Neon Cowboy · Denver, CO
★ THE K ITC HEN A T N E O N C O W B O Y ★
P AG E 0 3
Breakfast
BREAKFAS T
B R E AK F AS T
Where the morning regulars start the day. CO N T IN E N T AL
BUFFET S
PRI C E D PE R G U E S T
All breakfast packages served with freshly brewed coffee, assorted hot teas, juices, water station, butters and jams.
Daybreak
$
17
PE R G U E ST
E N H AN CE M E N T S
PRI C E D PE R G U E S T
Served with coffee, hot teas, juices, and water.
Morning Roundup
— Assorted breakfast pastries — Seasonal fruits and berries
$
25
PE R G U E ST
— Sliced breads — Assorted breakfast pastries — Seasonal fruits and berries — Yogurt granola parfait, fresh berries
$
21
The Big Sky PE R G U E ST
— Assorted breakfast pastries — Seasonal fruits and berries — Huevos rancheros — Roasted breakfast potatoes
48
Brown sugar, golden raisins, milk $
42
B R E AK F AS T P R O T E I N S Choice of ham, applewood bacon, or sausage
PE R G U E ST
$
54
Y O G U R T P AR F AI T Granola, fresh fruit
$
68
B R E AK F AS T B U R R I T O
Flour tortilla, scrambled eggs, charred salsa, cheddar · +bacon $3/guest
C H O IC E O F E G G & C H E E S E O R B A C O N, E G G & C H E E S E
Sunrise & Greens
$
C L AS S I C O AT M E AL
— Assorted breakfast pastries — Seasonal fruits and berries — Assorted yogurts — Breakfast burritos & breakfast sandwiches
— Sliced breads
S E RV E S 1 2 · A D D T O A N Y PA C K A G E
L UNC H
★
$
28
R E C E P T IO NS
★
$
68
B R E AK F AS T S AN D WI C H Toasted English muffin, egg & cheese · +bacon $3/guest
$
64
B I S C U I T S & G R AVY Buttermilk biscuit, sausage, sage gravy
C R O I S S AN T B R E AK F AS T S AN D WI C H
$
48
Flaky croissant, egg & cheese · +ham or bacon $3/guest
C HEF T A B L ES
★
G UIDE L INE S
BEV ERA GES
DINNE R
C H O IC E O F H A M, A PPL E W O O D B A C O N, O R S A U S A G E
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
★ THE K ITC HEN A T N E O N C O W B O Y ★
P AG E 0 4
Lunch
BREA KFA S T
L U N C H
Midday, made memorable. LUNCH O N T HE RUN
A L L PA C K A G E S I N C L U D E A C O O K I E , K E T T L E C H I PS , W H O L E F RU I T , C O N D I M E N T S , A N D B O T T L E D W A T E R
$
Boxed Lunch
28
$
Deli Selections
25
PE R G U E ST
PE R G U E ST
— Choice of one sandwich — Cookie, kettle chips, fruit
— Assorted deli meats — Selection of cheeses
— Choice of one salad — Cookie, kettle chips, fruit
— Bottled water, condiments
— Breads, lettuce, onion, tomato — Cookie, kettle chips, fruit — Condiments included
— Bottled water, condiments
T U R KEY H AM
LUN C H AD D - ON S
Chicken / Steak / Salmon — $8 / $15 / $20 per guest AD D S I D E S ALAD
Mustard potato or house-made pasta — $6 per guest
S A L A D O PT IO NS
C L AS S I C C AE S AR
cheddar, lettuce, tomato, onion, pretzel bun
romaine, shaved parmesan,
herb croutons, caesar
swiss, lettuce, tomato, onion, sourdough
R O AS T B E E F
28
AD D P R O T E I N T O S ALAD
PE R G U E ST
S A ND W IC H O PT IO NS
$
Individual Salads
F AR M
provolone, horseradish, potato roll
mixed greens, cucumber, heirloom tomato, C HEF T A B L ES
balsamic
C AP R E S E
tomato, mozzarella, pesto, ciabatta
S O U T H WE S T
romaine, black beans, corn, avocado
lime
S T AT IO N E D LU N CH
L U N C H
★
R E C E P T IO NS
★
PL A T E D O R B U F F E T · D U A L E N T RÉ E S F O R $ 1 5 M O RE PE R S E L E C T I O N · E A C H S E RV E D W I T H C H O I C E O F O N E S A L A D , T W O S I D E S & B RE A D S E RV I C E
P AN - S E AR E D C H I C K E N
$
31
Whole grain mustard gravy
G R IL L ED PO R K CH O P Red onion jam, pan jus
O VE N - B AK E D S AL M O N
$
38
Lemon butter sauce $
34
B I S T R O S T E AK Peppercorn sauce
P O T AT O G N O C C H I ( V)
27
S ALAD C HO IC ES
$
S I D E C H O I C E S — C H O O S E T WO
$
Truffled cream, wild mushroom $
39
B AK E D C AU L I F L O WE R ( V) Romesco, grilled asparagus
25
Classic Caesar · Farm · Southwest Creamy mashed potatoes · Wild mushroom risotto · Grilled asparagus, lemon zest · Roasted heirloom carrots · Haricot vert, crispy shallots · Seasonal vegetable
DINNE R
★
G UIDE L INE S
Want the whole place to yourselves? Late lunch service starts at 2:00 PM for groups booking a full buyout — perfect for parties that want to settle in and close the room early. Any Lunch on the Run or Stationed Lunch package can be served buffet-style for your buyout. Buyout minimums and timing vary by day of week — ask your event lead for current availability.
BEV ERA GES
LAT E LUNC H AT NEO N
Lunch can be served plated or buffet — ask your event lead.
★ THE K ITC HEN A T N E O N C O W B O Y ★
P AG E 0 5
Receptions
BREA KFA S T
R E C E P T I O N S
Passed bites and stationed displays. L UNC H
★
Hors d’oeuvres are sold à la carte at a per-piece rate (50-piece minimum per selection). Displays are sold per platter. Mix and match to build the reception that fits your room and your headcount.
H O T H O RS D ’O E U VRE S
CO LD H O RS D ’O E U VRE S
PE R PI E C E · 5 0 M I N
B EEF S L ID ER S
$
8
Cheddar, caramelized onion, spicy aïoli, brioche
M IL E- H IG H H O T CH ICK EN
$
8
$
7
$
7
$
9
$
7
S M O K E D S AL M O N C U P
B R U S CH ET T A D U ET
S H R I M P C O C K T AI L
D E VI L E D E G G
$
6
C O M P R E S S E D WAT E R M E L O N
$
98
C H E E S E & C H AR C U T E R I E
$
78
PIT A T R IO Baba ghanoush, hummus, olive tapenade, pita
$
6
$
94
CH IL L ED S H R IM P Cocktail sauce, horseradish, lemon
$
6
$
89
D I P P I N G S T AT I O N Spinach & artichoke, smoked trout, queso, buffalo chicken, chips
$
6
S O U T H WE S T E R N S T AT I O N
$
87
Empanadas, pork green chile, hatch queso, chips $
6
Bacon jam
Charred salsa
M U S H R O O M PO T S T ICK ER S
7
Horseradish cocktail sauce
Peanut sauce
C H I C K E N T AQ U I T O S
$
Tomato basil · peach & burrata
Lemon, chive
C H I C K E N S AT AY
S E AR E D T U N A
S E RV E S 1 2
Cheeses, cured meats, olives, spreads, crackers
Cucumber, dill cream
Scallion, lime crema
M I N I C R AB C AK E S
8
Saffron aïoli, crostini
Gochujang sauce
C H E E S E & S P I N AC H E M P AN AD A
$
Horseradish cream, red onion jam, crostini
Spicy aïoli, creamy slaw, slider bun
P O R K B E L L Y S T E AM E D B U N
R O AS T E D B E E F T E N D E R L O I N
D I S P L AYS
PE R PI E C E · 5 0 M I N
REC EP T I O N S
★
$
82
D E S S E R T S T AT I O N Cupcakes, macarons, fresh-baked cookies
$
5
Hors d’oeuvres pair beautifully with our hosted bar packages — see beverages.
C HEF T A B L ES
★
Goat cheese mousse $
6
Sweet teriyaki $
6
DINNE R
M I N I F R AN K S
G UIDE L INE S
BEV ERA GES
Stone ground mustard, pickled relish
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
★ THE K ITC HEN A T N E O N C O W B O Y ★
T AB L E S
P AG E 0 6
Chef Tables
BREA KFA S T
C H E F
Stations built around a story.
L UNC H
★
Minimum 50 guests per chef table. All chef tables are served buffet-style. $
The Smokehouse
65
The Roundup
$
56
VEG ET AR IAN ENHANC EMENT S
PE R G U E ST
PE R G U E ST
Add to any chef table or buffet
— House-smoked Angus brisket — Pulled barbecue chicken — Creamy cider slaw — Baked potato salad — Mac & cheese, herb parmesan crust — Cowboy baked beans
— Build-your-own hot dogs — Beef sliders, caramelized onion, spicy aïoli — Build-your-own nachos, tortilla chips, queso & toppings — Pizzas — cheese and pepperoni — All the comfort, none of the kitsch
VE G E T AR I AN AD D - O N $7 / guest
Choose from baked cauliflower with peach habanero, grilled vegetables, oven-baked baby carrots with candied walnuts and yogurt curry, or BBQ seitan. Chef tables can be combined into multi-station buffet experiences for larger events.
— Texas, Carolina Gold & chipotle BBQ — Fresh-baked brioche rolls — Apple cobbler, vanilla whipped cream
Southwest Station
S E RV E D B U F F E T - S T Y L E · M I N I M U M 5 0 G U E S T S
$
65
Colorado Carvery
$
70
Cajun Kitchen
PE R G U E ST
PE R G U E ST
— Grilled flank steak — Carnitas — Street corn, hatch green chile — Refried black beans — Sour cream, salsas, guacamole — Shredded cheese, flour tortillas
— Bison prime rib — Colorado lamb — Natural jus, horseradish crème — Garlic mashed potatoes — Wild mushrooms — Brioche rolls
— Buttermilk fried chicken — Cajun shrimp — House-made BBQ sauces — Cheesy grits — Dirty rice — Fresh-baked biscuits
55
G UIDE L INE S
BEV ERA GES
PE R G U E ST
$
DINNE R
M O R E CH E F T ABLE S
R E C E P T IO NS
★
C H EF T ABL ES
★
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
★ THE K ITC HEN A T N E O N C O W B O Y ★
P AG E 0 7
Dinner
BREA KFA S T
D I N N E R
Plated and paced for the room. ★
★
Two ways to do dinner — a coursed evening built around the entrée of your choice, or a fully curated tasting where Chef Mike runs the night. $
75
Chef’s Special Tasting
PE R G U E ST · PL A TE D & PA C E D
PE R G U E ST · C U RA T E D B Y C H E F M I K E
— Choice of one salad — Choice of one soup — Choice of one entrée — Choice of two sides — Choice of one dessert
— Multi-course chef’s tasting menu — Curated entirely by Chef Mike — Seasonal & market-driven — Plated & paced service — Optional wine or cocktail pairings
Dual entrées available for $15 more per selection
Menu designed in consultation — built for the occasion
$
150
R E C E P T IO NS
Coursed Dinner
L UNC H
★
S ALAD — C HO O S E O N E
E N T R ÉE — C H O O S E O N E
Classic Caesar · Cobb · Tomato & Burrata
Pan-seared chicken, whole grain mustard gravy · Grilled pork chop, red onion jam · Oven-baked salmon, lemon butter · Duck breast, red wine and cherry · Bistro steak, peppercorn sauce · Olive oil halibut, heirloom tomato & capers · Bison tenderloin, green peppercorn · Potato gnocchi, truffled cream & wild mushroom (V) · Baked cauliflower, romesco & grilled asparagus (V)
S OUP — C HOOS E ON E
Tomato with grilled cheese croutons · Lobster bisque · Minestrone D ES S ER T — C HOOS E ON E
Tiramisu cake · Chocolate bundt · Vanilla bean cheesecake · Crème brûlée
S I D E S — C H O O S E T WO
C HEF T A B L ES
C O U R S E D D I N N E R — B U I L D YO U R M E N U
Creamy mashed potatoes · Rosemary baked sweet potatoes · Wild mushroom risotto · Southern cheese grits · Grilled asparagus, lemon zest · Soy & chili glazed brussels sprouts · Thyme & chipotle roasted carrots · Haricot vert, crispy shallots
G UIDE L INE S
BEV ERA GES
D I N N ER
China and flatware required for plated service — included in event package.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
★ THE K ITC HEN A T N E O N C O W B O Y ★
P AG E 0 8
Beverages
BREA KFA S T
B E VE R AG E S
Coffee to cocktails — pour what fits the night. PRI C E D PE R G U E S T · A L L PA C K A G E S I N C L U D E A S S O RT E D S O D A S , J U I C E S , A N D B O T T L E D W A T E R
TIER O NE
TIER TW O
T I E R T H RE E ·
MO S T PO PUL A R
TIER FO UR
Beer & Wine
Beer, Wine & Specialty Cocktails
Beer, Wine & Signature Cocktail
Full Bar
$
25 Per guest
$
— Domestic & premium beer — House wine by the glass — Sodas, juices, bottled water Add one specialty cocktail — +$5/guest
BY T H E G LAS S
35 Per guest
$
$
40 Per guest
— Domestic & premium beer — House wine by the glass — Premium liquor & full cocktail menu — Sodas, juices, bottled water
— Domestic & premium beer — House wine by the glass — Up to 5 specialty cocktails — Sodas, juices, bottled water
— Domestic & premium beer — House wine by the glass — One curated specialty cocktail — Sodas, juices, bottled water
Choose up to five signature cocktails
One custom cocktail, built with your event lead
N O N -ALCO H O LIC
O N C O N S U M PT I O N O R D RI N K T I C K E T
D O M ES T IC B EER
$
9
Bud Light, Budweiser, Coors Banquet, Coors Light
PR EM IU M B EER
AS S O R T E D JU I C E S
$
4 .2 5
Apple, cranberry, orange, pineapple $
12
Breck Avalanche, Odell IPA, 90 Shilling, Sippin’ Pretty, Hard Seltzer
S O FT D R INK S
$
4 .2 5
Coca-Cola, Diet Coke, Sprite
C AL L C O C K T AI L
$
9
B O T T L E D WAT E R
P R E M I U M / S I G N AT U R E C O C K T AI L
$
12
B Y T H E G AL L O N
$
4 .50 $
40
Or $45/hr — add $5/person each extra hour
B AR P O LI C I E S
A bartender fee of $175 per bartender (four-hour minimum) applies to all bar functions. Additional hours billed at $30 per hour per bartender. Events beyond four hours are charged the relevant one-hour rate per additional hour and are not prorated for partial hours. Specialty cocktails, custom signature drinks, and curated wine lists available on request — ask your event lead.
Drip & decaf coffee, hot teas, iced tea, lemonade
G UIDE L INE S
BEVERAG ES
Coffee-forward classics and seasonal pours
PRI C E D I N D I V I D U A L L Y U N L E S S N O T E D
50 Per guest R E C E P T IO NS
H O S T E D BAR P ACKAG E S
L UNC H
★
C HEF T A B L ES
★
DINNE R
★
Glassware included with all packages. Custom cocktails available with advance notice.
★ THE K ITC HEN A T N E O N C O W B O Y ★
P AG E 0 9
Catering Guidelines
BREA KFA S T
G U I D E L I N E S
The fine print, kept friendly. ★
E VE N T P LAN N IN G
CAN CE LLAT IO N P O LICY
O U T S ID E F O O D & BE VE R AG E
O R D ER S P EC IFIC AT IO N S
Plans change. Here’s how we handle it — straight, fair, no surprises.
C AKES & O UT S ID E IT EMS
Final food and beverage selections are due in writing no less than 30
C O N FIR MAT IO N
Once your selections are received, you’ll get a written confirmation in the form of a signed event order. Signed orders and 50% deposit secure your date. FIN AL G UES T C O UN T
Final guarantee is due 5 business days prior to your event. We’ll prepare for 5% over your guarantee, up to 50 guests. Counts may not decrease after the guarantee is set. D IET AR Y AC C O MMO D AT IO N S
O UT
100%
1 3 – 6 DA Y S O UT
50%
PA R T IA L R E F U N D
5 DA Y S O R L E S S
0%
guest cake-cutting fee. All other outside food and beverage requires advance approval — we’ll work with you.
F U LL C H A R G E
F U LL R E F U N D
All cancellations must be received in writing. Cancellations within 5 days of the event are charged the full amount. See your event order for specific deposit amounts.
P AYM E N T
YO U R E V E N T T E A M
Hannah Powers and Sara Nealy handle all booking inquiries and contract logistics — from first conversation to final invoice. E VE N T S @ N E O N C O WB O Y. C O M
30 3.4 0 8.2196
D E P O S I T & F I N A L P A YM E N T
50% deposit secures your date. Balance is due 5 days prior to the event. We accept Visa, Mastercard, American Express, and ACH transfer. S ER VIC E C HAR G ES
A 20% service charge applies to all food and beverage. Colorado sales tax applies where required.
Hannah Powers and Sara Nealy handle all booking inquiries and contract logistics.
★ THE K ITC HEN A T N E O N C O W B O Y ★
G U I D EL I N ES
BEV ERA GES
DINNE R
Allergies, vegetarian, vegan, gluten-free — Chef Mike accommodates with notice. Always tell us in advance, and we’ll handle it without making it a thing.
Specialty cakes from licensed bakeries are welcome with a $3-per2 9 – 1 4 DA Y S
C HEF T A B L ES
days prior to your event. Last-minute bookings inside that window are absolutely possible — pricing may adjust based on availability.
L UNC H
★
R E C E P T IO NS
★
R E A D Y
W H E N
Y O U
A R E
Let’s build your menu. Every catering inquiry starts with a conversation. Tell us about your group, the occasion, and the kind of night you have in mind — Chef Mike and the team will tailor a menu that fits. From morning meetings to milestone dinners, we treat your event like our own.
G E T
I N
T O U C H
Inquiries & Bookings E VE N TS TE AM
Hannah Powers & Sara Nealy E M AI L
events@neoncowboy.com P H O N E
303.408.2196 VI S I T
300 S Logan St, Suite 101 Denver, CO O N L I N E
neoncowboydenver.com
… Where the neighborhood comes together Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a certain medical condition.