Sample Menus
Review our sample menus, and let’s customize your dream menu together.
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. Use the tabs below 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
Seared Scallops
Peach tarragon puree.
SECOND
Pistachio & Goat Cheese Salad
Greens, seasonal berries, red onion, vinaigrette, pistachio, goat cheese.
THIRD
Beef Tenderloin
A prime cut prepared medium-rare with asparagus, fennel potato.
FOURTH
Vanilla Crème Brûlée
With fresh fruit.
American Steakhouse
The quintessential American steakhouse meal, chef style.
FIRST
Crab Cake
With lemon dill aioli.
SECOND
Wedge Salad
Cherry tomato, red onion, applewood smoked bacon, blue cheese dressing, candied pecans, balsamic reduction.
THIRD
Beef Tenderloin & Shrimp
A prime cut prepared medium-rare with loaded mashed potatoes, broccolini.
FOURTH
Molten Lava Cake
Raspberry coulis, vanilla ice cream.
A Taste of the Southwest
A sampling of flavors from the American Southwest.
FIRST
Pomegranate Guacamole
With tortilla chips.
SECOND
Mexican Street Corn
On crostini.
THIRD
Halibut Ceviche
Avocado salad.
FOURTH
Braised Short Rib
Mexican rice casserole, grilled vegetables.
FIFTH
Horchata Crème Brulee
With fresh fruit.
Rustic Italian Feast
Bring the family traditions and values of Italy into your home.
FIRST
Wild Mushroom Bruschetta
Arugula, wild mushroom, gorgonzola, balsamic.
SECOND
Antipasto Salad
Fresh greens, tomato, red onion, olives and salami, homemade Italian dressing, fresh bread.
THIRD
Cacio e Pepe
Arizona-milled pasta.
FOURTH
Rosa di Parma Pork Tenderloin
Broccolini, fennel potato puree.
FIFTH
Tiramisu
Coffee-soaked ladyfingers, mascarpone, cocoa.
Asian Fusion
A refined Asian-inspired tasting menu.
FIRST
Salmon Crudo
Truffle ponzu, sesame oil.
SECOND
Shishitos & Blistered Tomatoes
With chili aioli.
THIRD
Seared Tuna
Wasabi, daikon, chili aioli.
FOURTH
Chilean Sea Bass
Sweet miso sauce, sweet potato puree, Brussels sprouts.
FIFTH
Matcha Crème Brûlée
Topped with fresh berries.
Chef’s Tasting Menu
Clients looking for the ultimate in luxury opt for this multi-course chef’s tasting menu.
FIRST
Canapés
Smoked salmon, caviar, crème fraîche.
SECOND
Deviled Eggs
Saint Agur-whipped, dusted with candied bacon.
THIRD
Gazpacho
Tomato, cucumber, green pepper.
FOURTH
Microgreen Salad
Seasonal berries, red onion, vinaigrette, pistachio, goat cheese.
FIFTH
Braised Chicken Confit
Irish cheddar cream sauce, asparagus.
SIXTH
A5 Wagyu
Purple cauliflower, sweet potato, shiitake, microgreens.
SEVENTH
Chocolate Lavender Crème Brûlée
With berries.
Contemporary Comfort
A fresh, modern spin on comfort food, combining rich flavors with lighter selections.
FIRST
Stuffed Mushrooms
Garlic, feta, artichoke hearts, spinach, Prosciutto.
SECOND
Cucumber Roulade
Greens, sliced cucumber, tomato, onion, Boursin, vinaigrette.
THIRD
Halibut with Pesto Crema
Brussels sprouts, wild rice.
FOURTH
Brioche Bread Pudding
Vanilla ice cream, caramel.
Autumn Harvest
A celebration of fall’s bold flavors and rich colors, with warm spices, hearty textures and elegant presentation.
FIRST
Pomegranate Salad
Spinach and kale blend, pomegranate seeds, red onion, feta cheese, almonds, apple vinaigrette.
SECOND
Butternut Squash Bisque
Avocado crema, green onion.
THIRD
Rack of Lamb
Sweet potato puree, rainbow carrots.
FOURTH
Pumpkin Crème Brûlée
With chantilly cream.
Modern Vegetarian
An elevated vegetarian menu that celebrates seasonal vegetables.
FIRST
Crudités
With dipping sauces.
SECOND
Beet “Tartare”
Roasted beets, onion, capers, scallion, parsley, dijon.
THIRD
Stuffed Portobello
Garlic, feta cheese, artichoke hearts, spinach. With fennel potato puree, asparagus.
FOURTH
Bananas Foster
With vanilla ice cream.
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