Clyfford Still Museum Menu

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The Clyfford Still Museum opened in 2011 and is the newest addition to Denver’s burgeoning Cultural Arts District. The museum allows visitors the unique experience to understand the legacy of Clyfford Still, an artist whose life has been shrouded in mystery and the bulk of whose work has been hidden from public view for more than 30 years.

Cañon Catering has created interesting menu items exclusively for the Clyfford Still Museum to reflect the stages and locations of Still’s formative works. This menu includes our own interpretation of the cuisines of Washington State, San Francisco, and New York.

 

WASHINGTON

Thai Chile-Glazed Salmon

grilled sides of fresh salmon served on platters with sliced cucumbers, baby spinach, and yuzu aioli

Assorted Grilled Seasonal Vegetables

platters of beautifully arranged seasonal vegetables drizzled with mushroom-balsamic glaze

Grilled Washington Pears Wrapped in Prosciutto

prosciutto-wrapped pears drizzled with blueberry-sherry vinaigrette

Cedar Plank-Grilled Pork Tenderloin

brined and grilled pork tenderloin atop cedar planks, then thinly sliced and served with cocktail rolls and dried stone fruit & Red Hook Ale bbq mustard for mini cocktail sandwiches

Savory Cheesecake with Dried Cherries, Pomegranate, Fresh Thyme, Hazelnut Crust

a savory, not sweet, version of cheesecake perfectly suited for an hors d’oeuvre event, served with toasted baguette rounds

Hot Crab Gratin Dip

crab blended with cream cheese, sour cream, and mayonnaise, topped with browned breadcrumbs and served with crackers

 

SAN FRANCISCO

Seared Tuna, Avocado, and Mango

a colorfully layered display of seared tuna, sliced avocado and mango, drizzled with sesame-citrus-soy glaze, and served with fresh cucumbers and toasted flatbread crisps

White Zinfandel-Braised Chicken with Grilled Peaches

shredded chicken with a sauce of pureed peaches and white zinfandel- topped with grilled peaches, dates, and served with mini cocktail rolls

Arugula and Grilled Shrimp Sourdough Bruschetta

diced shrimp with arugula, almonds, and cream cheese served on toasted sourdough topped with shrimp

Platters of Fresh Fruit

platters of fresh “street fruit” including jicama, mango, pineapple, marinated apples, melon, and berries, dusted with a sprinkling of red chile salt

Korean BBQ Steak Skewers

kimchi-marinated steak, grilled and wrapped around sweet peppers and green beans

A Variety of Goat Cheese Truffles with Toasted Walnuts, Smoked Paprika, Chives, and Toasted Sesame Seeds

 

NEW YORK

Grilled 5-spice Duck Breast

house cured and grilled duck breast, served thinly sliced surrounding a mixed green salad with fresh berries

Smoked Salmon Canape with Capers, Cream Cheese, and Red Onion

an hors d’oeuvre-y twist on the classic New York breakfast

Pork Meatballs with Rosemary, Romano, and Pine Nuts

housemade pork meatballs served with red wine bolognese and served with cocktail forks

Pastrami on Rye Bruschetta

toasted rye rounds topped with mustard, grilled pastrami, and caramelized onions

Fresh Housemade Shrimp Cocktail with Spicy Horseradish Cocktail Sauce

completely made in-house, this shrimp cocktail is made the day of your event and served cocktail sauce and saltines

“Waldorf Salad” Dip Display

a deconstructed version of the classic waldorf salad, served beautifully arranged on platters with grilled chicken, apples, celery, walnuts, and mayo and served with toasted baguette slices

Black and White Cookies, Brownie Bites, Profiteroles, Toffee, and Chocolate-Dipped Strawberries