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.

Our

MENUS

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, but please remember: there are many options available outside of what you’ll see here. These are just to get the ideas flowing.

Seasonal

GOURMET

A collection of client favorites designed for a gourmet dinner to remember.

FIRST COURSE

PEACH TARRAGON SEA SCALLOPS

Pan-seared, with peach tarragon puree.

SECOND COURSE

PISTACHIO & GOAT CHEESE SALAD

Greens, seasonal berries, red onion, vinaigrette and pistachio-crusted goat cheese.

THIRD COURSE

BEEF TENDERLOIN

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

FOURTH COURSE

VANILLA CRÈME BRÛLÉE

Topped with fresh fruit.

Modern

AMERICANA

Contemporary and gourmet client favorites for a formal affair.

FIRST COURSE

BRIE BRUSCHETTA

Baked brie with prosciutto and dates, atop crostini.

SECOND COURSE

BEET SALAD

Beets, arugula, English cucumber, red onion, pistachio-crusted goat cheese. With citrus vinaigrette.

THIRD COURSE

RACK OF LAMB

Sweet potato puree, asparagus.

FOURTH COURSE

BANANA CRÈME BRÛLÉE

Topped with fresh fruit.

American

STEAKHOUSE

The quintessential American steakhouse meal, chef style.

FIRST COURSE

CRAB CAKE

With lemon dill aioli.

SECOND COURSE

WEDGE

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

THIRD COURSE

BEEF TENDERLOIN & SHRIMP*

A prime cut, prepared medium-rare. With loaded mashed potatoes and garlic-peppered broccoli.

FOURTH COURSE

WARM BROWNIE SUNDAE

With vanilla ice cream and raspberry coulis.

*Counts as two entree items in the quote.

Contemporary

COMFORT

A fresh, modern spin on comfort food, combining rich flavors with lighter selections.

FIRST COURSE

STUFFED MUSHROOMS

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

SECOND COURSE

CUCUMBER ROULADe

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

THIRD COURSE

PESTO HALIBUT

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

FOURTH COURSE

WARM BREAD PUDDING

With vanilla ice cream and warm caramel sauce.

A Taste

OF THE SOUTHWEST

A sampling of flavors from the American Southwest.

FIRST COURSE

POMEGRANATE GUACAMOLE

Served with tortilla chips.

SECOND COURSE

HALIBUT CEVICHE

Atop avocado salad.

THIRD COURSE

BEEF BARBACOA

With papas con chile, roasted sweet corn, pickled onion and cotija.

FOURTH COURSE

HORCHATA CRÈME BRÛLÉE

Topped with fresh fruit.

Rustic

ITALIAN FEAST

Bring the family traditions and values of Italy into your home with this rustic Italian feast.

FIRST COURSE

WILD MUSHROOM BRUSCHETTA

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

SECOND COURSE

ANTIPASTO SALAD

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

THIRD COURSE

ROSA DI PARMA PORK TENDERLOIN

With Prosciutto di Parma tomato sauce over pasta.

FOURTH COURSE

TIRAMISU

Small Plates,

PERFECT PAIRINGS

A taste of flavors through various small plate dishes and wine pairings, designed for a gourmet evening to remember.

FIRST COURSE

FRIED BRUSSELS SPROUTS

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

SECOND COURSE

STRAWBERRY BASIL SEA SCALLOPS

Pan-seared, with strawberry basil salsa.
Pairing: Horton Tower Series Viognier

THIRD COURSE

SEARED AHI

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

FOURTH COURSE

SLICED BEEF TENDERLOIN

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

FIFTH COURSE

RASPBERRY MOLTEN LAVA CAKE

With raspberry coulis and vanilla ice cream.
Pairing: Fonseca 20 Year Tawny Porto

Shareable

BITES

A collection of easy-to-eat appetizers designed for a casual cocktail party. Most clients select 5-6 items.*

SHAREABLES

CHARCUTERIE BOARD

Assorted meats, cheeses, jams and crackers.

PARMESAN CRAB CAKE BITES

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, goat cheese, spinach, julienne-roasted red peppers and horseradish sauce, on a toasted ciabatta.

SMOKED SALMON ROLL-UP

Atlantic salmon, Boursin Cheese, masago.

SHISHITOS & BLISTERED TOMATOES

With chili aioli.

*Each item counts as a “course” in our pricing structure.

Autumn

HARVEST

Seasonally-inspired favorites.

FIRST COURSE

POMEGRANATE SALAD

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

SECOND COURSE

BUTTERNUT SQUASH BISQUE

With avocado crema and green onion.

THIRD COURSE

RACK OF LAMB

With sweet potato puree and asparagus.

FOURTH COURSE

PUMPKIN CRÈME BRÛLÉE

Topped with homemade whipped cream.

Ready

TO BOOK?

Ready to wow your guests with a one-of-a-kind in-home dining experience? Get in touch with us today to reserve your date.

Request a Quote

Need more

INSPIRATION?

Here are a few dishes from recent client dinner parties.

Grilled Octopus

Charcuterie

Crostini

Crab cake

Halibut with pesto crema

Peach Tarragon Scallops

Timbale

Chocolate walnut pave

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