Sample Menus



While each meal we prepare for you and your guests can be customized based on your personal tastes, here are a few of our clients’ favorite menus to give you an idea of the choices available.



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 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

Served with cherry demi glace. 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 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 Executive Chef, Michael Denton.


Crab Cakes

Southeastern style jumbo lump crab cakes served with lemon dill aioli.


Wedge Salad

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


Grilled Filet & Lobster Tail

Well-seasoned tenderloin filet and a tender, oven-roasted lobster tail. 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 Executive Chef, Michael Denton.


Stuffed Mushrooms

Mini Portobello mushrooms, stuffed 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 Executive Chef, Michael Denton.


Pomegranate Guacamole

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


Halibut Ceviche Salad

Fresh halibut ceviche, set atop an avocado salad.


Spicy Shrimp Tacos

Marinated shrimp, served on a corn tortilla with mango salsa, radish and cotija cheese.


Chicken Tacos

Marinated chicken, served on a corn tortilla with tomato, onion, cilantro and cotija cheese, topped with jalapeño ranch sour cream.


Short Rib Tostadas

Chile-braised short ribs placed atop a crispy tostada with cilantro lime sauce, pico de gallo and Monterrey jack cheese.


Churro Bites

Cinnamon sugar donuts drizzled with chocolate sauce and topped with fresh strawberries.


Italian Feast

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



A tapas-style menu of gourmet vegan dishes that even meat-eaters will love. Created by Executive Chef, Michael Denton.


Shishito Peppers

With chili aioli.



Quinoa, avocado and sweet potato in a timbale stack, topped with sprouts.


Garlic Broccoli Salad

Tenderstem broccoli, garlic and endives topped with olive poppyseed dressing.


Wild Mushroom Crepe

Wild mushrooms, arugula and spinach in a crepe atop pea puree, topped with asparagus heads.


Chocolate Walnut Pavé

With raspberry coulis.

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 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


Tenderloin Medallion

A mini beef tenderloin medallion 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 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.

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.

Sweet & Spicy Chicken Bacon Bites

Sriracha-marinated chicken, wrapped in bacon, topped with brown sugar and baked.

Bacon & Blue Flatbread

Mini flatbread pizzas with Applewood smoked bacon, blue cheese and fresh basil.


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Here are a few dishes from recent client dinner parties.

Keeping Our Clients & Team Safe During COVID-19

Due to the rising number of COVID-19 cases in Arizona, we are only accepting new parties of eight guests or less through the end of 2020.