Sample Menus



While each meal we prepare for you and your guests can be customized based on your personal tastes, these sample menus showcase our specialties.



Menus typically range from four to seven courses. We also offer wine pairing as an add-on service. Scroll down to see a sampling of our menus.



A collection of client favorites designed for a gourmet dinner to remember. Created by Phoenix Executive Chef, Michael Denton.


Peach Tarragon Sea Scallops

Pan seared sea scallops with fresh, homemade peach tarragon puree.


Pistachio & Goat Cheese Salad

Fresh greens with seasonal berries, red onion, red wine vinaigrette and pistachio crusted goat cheese.


Beef Tenderloin

A prime cut, prepared medium-rare. Paired with prosciutto-wrapped asparagus and roasted baby red potatoes.


Vanilla Crème Brûlée

Topped with fresh fruit.



Contemporary and gourmet client favorites for a formal affair. Created by Phoenix Executive Chef, Michael Denton.


Brie Bruschetta

Baked brie with prosciutto and dates, atop crostini.


Beet Salad

Beets with arugula, English cucumber, red onion, pistachio crusted goat cheese. Served with citrus vinaigrette.


Cherry Lamb

Rack of lamb served with a cherry balsamic reduction, asparagus and wild rice.


Banana Crème Brûlée

Topped with fresh fruit.



The quintessential American steakhouse meal, chef style. Created by Phoenix Executive Chef, Michael Denton.


Crab Cake

Served with lemon dill aioli.


Wedge Salad

Fresh iceberg wedge with cherry tomato, red onion, applewood smoked bacon, scratch-made blue cheese dressing, candied pecans and a balsamic reduction.


Beef Tenderloin & Lobster Tail

A prime cut, prepared medium-rare. Served with a loaded baked potato and garlic-peppered broccoli.


Warm Brownie Sundae

Fresh-baked brownie, served with vanilla ice cream, warm fudge and whipped cream.



A fresh, modern spin on comfort food, combining rich flavors with lighter selections. Created by Phoenix Executive Chef, Michael Denton.


Stuffed Mushrooms

With garlic, feta, artichoke hearts and spinach and topped with Prosciutto.


Cucumber Roulade

Fresh greens wrapped in a sliced cucumber with tomato, onion and Boursin cheese balls. Served with red wine vinaigrette.


Pesto Halibut

Halibut fillet with pesto crema, served with Brussels sprouts and wild rice.


Warm Bread Pudding

Baked and served with vanilla ice cream and drizzled with warm caramel sauce.

A Taste

of the Southwest

A sampling of flavors from the American Southwest. Created by Phoenix Executive Chef, Michael Denton.


Pomegranate Guacamole

Classic guacamole with a pomegranate twist, served with tortilla chips.


Halibut Ceviche

Fresh halibut ceviche, set atop an avocado salad.


Southwestern Filet Mignon

A prime cut, prepared medium-rare with chipotle cilantro steak sauce. Served with southwestern baby red potatoes and sauteed tri-color peppers.


Horchata Crème Brûlée

Topped with fresh fruit.


Italian Feast

Bring the family traditions and values of Italy into your home with this rustic Italian feast. Created by Phoenix Executive Chef, Michael Denton.


Classic Bruschetta

Mozzarella cheese, prosciutto and tomatoes on crostini, topped with basil and balsamic vinaigrette.

Wild Mushroom Bruschetta

Arugula, wild mushroom, gorgonzola, drizzled with balsamic reduction and served on crostini.


Antipasto Salad

Fresh greens, tomato, red onion, olives and salami, served with homemade Italian dressing. Served with fresh bread.


Rosa di Parma Pork Tenderloin

Tender slices of seasoned pork tenderloin, served with fresh Prosciutto di Parma tomato sauce over pasta.


Fruit Crostata

Seasonal fruits, baked inside a homemade crostata.

Small Plates,

Perfect Pairings

A taste of flavors through various small plate dishes and wine pairings, designed for a gourmet evening to remember. Created by Phoenix Executive Chef, Michael Denton.


Fried Brussels Sprouts

With bacon and parmesan. Served with garlic aoili.
Pairing: Blanchet Pouilly Fume Sauvignon Blanc


Strawberry Basil Sea Scallops

Pan seared sea scallops, topped with fresh, homemade strawberry basil salsa.
Pairing: Horton Tower Series Viognier


Seared Ahi

Served on a bed of baby romaine with rice noodles and garlic ponzu sauce, topped with scallions and crispy wontons.
Pairing: Armani Schiava Rose Vallagarina


Sliced Beef Tenderloin

Prepared medium-rare. Served atop smoked gouda mashed potatoes with roasted zucchini and squash.
Pairing: Crossfork Creek Merlot Yakima


Raspberry Molten Lava Cake

Warm chocolate cake with raspberry collis and vanilla bean ice cream.
Pairing: Fonseca 20 Year Tawny Porto



A collection of easy-to-eat appetizers designed for a casual cocktail party. Most clients select 5-6 items. Created by Phoenix Executive Chef, Michael Denton.


Charcuterie Board

Assorted meats, cheeses, jams and crackers.

Parmesan Crab Cake Bites

Fresh crab cake, seasoned and mixed with freshly grated Parmesan, baked and served with garlic aioli.

Fig Bruschetta

Prosciutto, figs and mascarpone atop crostini.

Steak & Blue Crostini

Beef tenderloin, blue cheese and arugula, drizzled with balsamic and served on crostini.

Strawberry Bruschetta

Strawberries with basil, balsamic and goat cheese atop crostini.

Tenderloin Sliders

Beef tenderloin, grilled, and topped with goat cheese spinach, julienne-roasted red peppers and horseradish sauce, served on a toasted ciabatta.

Tortellini & Meatball

Homemade meatball, paired with three-cheese tortellini, served with fresh basil tomato sauce.

Smoked Salmon Roll-up

Atlantic salmon wrapped in Boursin Cheese and topped with masago, served on a cracker.

Shishitos & Blistered Tomatoes

Roasted and served with chili aioli.



Seasonally-inspired favorites. Created by Phoenix Executive Chef, Michael Denton.


Pomegranate Salad

Spinach and kale blend with pomegranate seeds, red onion, feta cheese and almonds. Served with apple vinaigrette.


Butternut Squash Bisque

Topped with avocado crema and green onion.


Rack of Lamb

Served with sweet potato puree and asparagus.


Pumpkin Crème Brûlée

Topped with homemade whipped cream.


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Here are a few dishes from recent client dinner parties.