Chef Eliza Gavin is available for catering your special event in Telluride and the surrounding area.

You have tasted the great menu at 221 South Oak, now experience it in your home. 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.

Here is a recent review of 221 South Oak’s catering services: “We decided to have our wedding reception at 221 South Oak and we are SERIOUSLY glad that we did. We had an amazing experience from start to finish. Eliza and her team are all so easy to work with and provide top-notch service. Not to mention, our guests were raving about the food and ambiance the entire time. We highly recommend!! Thank you 221 for making our wedding day so special!!”

Email Eliza at 221southoak@gmail.com for more information, sample menus and to check on availability for your special date.

Catering Sampler Menus

Pricing begins at $150 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.

Menu I

Hors d’oeuvres
Mini Bleu d’Auvergne Quiches with Apple and Celery Leaf Salad
Crab with Asparagus Cream on Sourdough 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 Sourdough 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
FlatIron Steak with Horseradish Cream on Sourdough 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

Photos courtesy of Shannon Griffin