Dinner Party Menus

Dinner Party Menus

HOW IT WORKS

FIRST, CHOOSE YOUR EXPERIENCE

Dinner Party – decide upon the number of guests, invite them over and leave the responsibility of creating the menu, grocery shopping, prepping, cooking, serving and cleaning up to me.

Custom Menu – if you are planning another type of event, such as a cocktail party, brunch or lunch, send me the details and I’ll prepare a customized proposal based on number of guests, type of service, and menu preferences.

Cooking Class – if you want to learn some new skills in the kitchen, or create new dishes, book a date with me and I’ll come to your home or conduct a virtual class to teach you innovative recipes and techniques. Fees based on menu costs and time commitment.

MENU

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*Plated Dinner for 2 – $400.00 minimum; Dinner for 4 – $550.00 minimum

Over four guests, add $100.00-$125.00 per person – (plus any supplement based on the menu item selected)

$100.00/per person = 3 COURSES (plus any supplement based on the menu item selected)

$125.00/per person (includes 1 appetizer) = 4 COURSES (plus any supplement based on the menu item selected)

Additional charge for parties over 8 – (includes additional staff to service event)

SELECT (FIRST COURSE + MAIN + TWO SIDES + DESSERT)

*Menu served Buffet-style incurs additional charges per person

Gratuity optional and at your discretion

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APPETIZERS

$20 Supplement per person per appetizer

Brussels Sprouts Tart – a flavorful puff pastry filled with melted Fontina cheese, sliced brussels and crunchy macadamia nuts (Vegetarian)

Holiday Baked Brie with Blackberry Compote and Sugared Pecans – maple syrup/cinnamon topping served with crackers

Meze Party-Platter – baba gannoush (roasted eggplant dip), carrot-tahini dip, olives, roasted red peppers with crudites & pita bread (Vegan, Vegetarian, * GF)

Asian-Ginger Meatballs – beef and pork meatballs simmered in a ginger-chile-garlic hoisin sauce with scallions & sesame seeds

Deviled Eggs with Crab – creamy deviled eggs with a dijon-mustard filling, topped with fresh crabmeat and chive garnish

Cheesy Mushroom Tartlets – creamy mixed mushrooms with Sherry wine, onion, chives, thyme & Gruyere cheese in a mini puff pastry tart (Vegetarian)

Italian Party Platter – Mozzarella Bites Wrapped in Prosciutto, Cornichons Wrapped in Salami, stuffed green & Kalamata olives, crackers, grape, dried peaches and dried plums

Fig, Roasted Pear and Goat Cheese Bruschetta – sliced roasted pear and figs, vanilla, goat cheese, and thyme, served on toasted bread (*GF, Vegetarian, Vegan)

Crispy Pork Belly with Fennel Salt – served with a Peach, Chile and Rosemary Chutney

Shrimp Ceviche – Mexican shrimp, avocado, tomato cucumber, jalapeno, red onion, lime, spicy tortilla chips

Garlicky Shrimp Flatbread – Choice of a wheat or cauliflower flatbread topped with butter cooked shrimp, lemon, garlic, parsley and Mozzarella cheese

Spinach Artichoke Cups –  creamy artichokes, spinach, onion, garlic & cheese baked in mini won ton wrappers (*Vegan, Vegetarian)

Shrimp Scampi – large sauteed shrimp, garlic, parsley, lemon, butter sauce with toasted bread

Cheese & Charcuterie Party-Platter – 3 cheeses, 2 types of charcuterie, breads/crackers, stuffed green & Kalamata olives, grapes & berries (Vegetarian, * Vegan, *GF)

Pan Seared Scallops with Vanilla Bean Cream Sauce (GF)

Harissa Chicken Meatballs – dill, onion and garlic spiced meatballs filled with a touch of spicy Harissa sauce

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FIRST COURSES

Fall Fruit Salad – apples, pears, berries, oranges, pomegranates drizzled with a light mint vinaigrette (GF, Vegetarian, Vegan, DF)

Brie & Apple Cheese Soup – Cheesy beer soup made with pumpkin beer, sharp Cheddar and creamy Brie cheeses. (GF, Vegetarian)

My Garden Greens with Radish, Lemony Dill Vinaigrette & Edible Flowers- kale, arugula, Italian rocket, radish, chives, dill, nasturtiums, baby panseys and/or marigold flowers (when in season) (GF, Vegetarian, Vegan DF)

Green Bean, Herbs & Heirloom Tomato Salad over Choice of Grain/Pasta – steamed green beans, heirloom tomato wedges, fresh herbs, over Israeli Couscous or Quinoa, topped with roasted Maracona almonds and drizzled with a light garlic lemon vinaigrette (GF, DF)

Arugula & Roasted Beet Salad with Feta Cheese & Balsamic – fresh arugula and Italian rocket tossed with roasted red and yellow beets and Feta cheese drizzled with a Balsamic vinaigrette (GF, Vegetarian)

Creamy Onion Soup with Bacon Nut Crumble – onions, potatoes, cream, bacon, walnuts, parsley (GF)

Arizona Citrus Salad – slices of grapefruit, orange, tangerine, red onion, Kalamata olives drizzled with a citrus-herb vinaigrette (GF, Vegetarian, Vegan, DF)

Tuscan Kale Salad – chopped Dinosaur kale, smoked chile almonds and crunchy bread bits tossed with a herb vinaigrette (Vegan, Vegetarian, DF)

Creamy Wild Mushroom Soup with Sherry – porcini, Bella and Shiitake mushrooms with onion, cream, butter, sherry and chives (GF, Vegetarian)

Strawberry Spinach Salad – with toasted walnuts, strawberry slices, Goat cheese tossed in a strawberry vinaigrette (GF, Vegetarian)

Greens, Apple & Apricot Salad – Mixed greens, crisp apple slices, diced apricot, red onion slices, Chile-spiced almonds topped with a Scallion Vinaigrette (GF, Vegetarian, Vegan, DF)

Rustic Greek Salad – romaine lettuce, tomatoes, cucumbers, red onion, green pepper, fresh oregano, Feta cheese crumbles in a red wine vinaigrette (GF, Vegetarian, *Vegan)

Pear & Bacon Salad with Parmesan Vinaigrette – mixed greens with sautéed butter pears, crispy bacon and topped with a Parmesan Vinaigrette (GF, Vegetarian)

Shredded Brussels Sprout Salad – brussels sprouts, apple, pomegranate seeds, toasted walnuts, sherry vinaigrette (GF, Vegetarian, Vegan, DF)

Arizona Coleslaw with Avocado and Jicama (GF, Vegetarian, Vegan, DF)

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MAIN COURSES

Maple and Prosciutto Wrapped Turkey Breast with Herb Butter – Roasted turkey breast with herb butter and maple Dijon Mustard, wrapped in Prosciuitto (GF, DF)

Classic Roasted Prime Rib with Horseradish Cream (GF) ($35 per person supplement)

Your Favorite Picatta – Choose 1. Organic Chicken Breast, 2. Filet of Salmon or 3. Veal Cutlet. Sauteed with capers, garlic, lemon, white wine butter sauce (GF option)

Roasted Pork Loin with Sour Cherry Stuffing – onion, garlic, sourdough bread, Dijon mustard & pistachio stuffing, rolled inside of a pork loin, served with sour cherry/orange sauce (DF)

Creamy Mushroom & Brie Chicken – lightly seared chicken with nutty browned butter and fresh from my garden herbs, cooked in a white wine pan sauce with caramelized mushrooms and Brie cheese.

Pan-Roasted Halibut with Roasted Red Pepper & Hazelnut Relish – seared filet of halibut, topped with a mild roasted red pepper garlic and crunchy hazelnut topping (GF, DF) ($25 per person supplement)

Steak au Poivre – a French classic beef filet encrusted with peppercorns and drizzled with a Cognac peppercorn pan sauce ($35 per person supplement)

Cabernet Braised Beef Ribs – hearty beef ribs cooked in a wine-based tomato, carrot, onion, garlic sauce (GF) ($35 per person supplement)

Champagne-brined Turkey Breast – roasted with fresh herbs and served on a bed of brussels sprouts with ham bits

Chicken Breasts with Roasted Garlic Goat Cheese Sauce – served over wild rice blend with toasted pecans (GF)

Ginger-Garlic Swordfish Steaks –  seared and roasted swordfish steaks, butter, garlic, lemon sauce (GF) ($25 per person supplement)

Veal Scallopini in Brandy Cream Sauce – veal cutlets, mixed mushrooms, white wine, brandy, cream, Italian parsley (GF)

Enchilada’s with Black Bean, Kale and Butternut Squash (*Vegan, Vegetarian)

Pepper-Crusted Filet of Beef – roasted filet of beef coated in an orange peppercorn crust served with horseradish cream  ($35 per person supplement) (GF)

Carrot Osso Bucco – slow roasted carrots, porcini mushrooms in a Cabernet Sauvignon wine sauce (Vegetarian, Vegan, GF)

Maple-Glazed Filet of Salmon with Lemon – roasted filet of salmon with maple glaze and a squeeze of lemon (GF)

Brown Butter Gemelli Pasta with Asparagus – nutty brown butter, fresh asparagus and Parmsesan cheese (Vegetarian)

Lemon Thyme Roasted Tomatoes & Fingerling Potato Casserole – roasted fingerling potatoes, tomatoes, onion, thyme, Kalamata olives, capers and lemon baked in an individual casserole (Vegetarian, Vegan, GF)

Crispy Cauliflower & Poblano Tacos with Jalapeño Verde Sauce – a vegetarian favorite of sauteed cauliflower coated with a Adobo-enchilada sauce and topped with roasted corn, Cojita cheese Jalapeño-lime-cilantro verde sauce (Vegetarian, *Vegan, GF)

Chicken, Vegetable or Seafood Paella – saffron-flavored aboroio rice dish, served with sauteed chicken, Spanish chorizo sausage, and/or clams, mussels and shrimp. A variety of vegetables (red peppers, artichokes, green beans, peas, Spanish olives, onions, garlic, lemons, and/or garbanzo beans) depending upon which paella version you choose ($25 per person supplement)

Roasted Cod with Tomato Cream Sauce – topped with a cherry tomato, preserved lemon, parsley and oregano sauce (GF)

Herb Roasted Pork Tenderloin with Rosemary Garlic Butter – mixed herbs coating a pork tenderloin roasted and topped with garlic butter sauce (GF)

Indian Butter Chicken with Basmati Rice – Indian-inspired butter sauteed chicken made with warm spices and creamy coconut milk, served with a side of fragrant Basmati rice (GF, DF)

Sauteed Wild Mushrooms and Herbs with Creamy Polenta (Vegetarian, GF)

Linguini with Bolognese Sauce – slow simmered pork & beef sauce made with San Marzano tomatoes, tossed over Italian imported semolina linguini and sprinkled with Pecorino-Romano cheese

Linguini with Mushroom Bolognese Sauce – sauteed mixed mushrooms, onions, garlic, simmered with San Marzano tomatoes, tossed over Italian imported semolina linquini and sprinkled with Pecorino-Romano cheese (Vegetarian, Vegan option)

Butter-roasted Aubergines, Roasted Tomatoes with Freekeh and Koch-Kocha – Mediterranean eggplant, tomatoes, garlic, freekeh, green peppers, chiles, lime, cardamom (Vegan, Vegetarian, GF)

Baked Ham with Brown Sugar Orange Citrus Glaze – ham roasted with an orange marmalade glaze, black pepper (GF)

Seared Portobella Mushroom Steaks topped with Lemon-Basil Petso and Macadamia Nuts (Vegetarian, Vegan, GF)

Pork Roast with Sweet-Onion Pumpkin Seed Relish – bone-in rib pork roast, sweet onions, rosemary, thyme, pumpkin seeds (GF)

Chicken Beasts with Lemon-Dijon Tarragon Baste – roasted chicken breasts drizzled in a citrus-mustard herb sauce

Lamb Chops with Apricot-Prickly Pear Glaze – grilled lamb chops drizzled with an apricot-prickly pear cactus glaze (GF)

Moroccan Tagine – Braised Chicken, carrot, onions, garlic, saffron, Castelvetrano olives, preserved lemons OR Fish Tagine – White fish, carrot, onions, garlic, saffron, tomato, Castelvetrano olives, Green Bell Pepper, preserved lemons

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SIDES

Broccoli with Lemon Butter & Thyme Breadcrumbs – crunchy homemade thyme-accented bread crumbs topped over steamed broccoli (Vegetarian, Vegan, DF)

Honey & Almond Hasselback Butternut Squash – Honey drizzled butternut squash slices oven roasted with bay leaves and topped with toasted almonds (GF, Vegetarian, Vegan, DF)

Fontina & Cheddar Cheesy Potatoes – baked Yukon gold potato slices, onion, Fontina cheese, Cheddar cheese, cream, butter, topped with toasted bread crumbs (Vegetarian)

Parmesan Bacon Wrapped Brussels Sprouts – crispy roasted brussels sprouts wrapped in bacon and Parmesan cheese , (GF)

Italian Sun-Dried Tomato Polenta – creamy corn polenta, butter, sun dried tomatoes, Parmesan cheese (Vegetarian, GF)

Sweet Potato Gratin with Gruyere Cheese – a rich sweet potato dish baked with French cheese and cream (Vegetarian, GF)

Mascapone Creamed Spinach – made with fresh spinach baked with a mascarpone, Parmesan, and cream sauce (Vegetarian, GF)

Israeli Couscous – saffron, marcona almonds, blood orange oil drizzle (Vegan, Vegetarian, GF)

Brandied Wild Rice, Pecan & Cornbread Stuffing – chewy wild rice and homemade cornbread studded with bacon, mushrooms, dried apricots, pecans and fresh herbs (DF)

Italian Farroto – imported Farro cooked with sautéed onions, thyme, porcini and Bella mushrooms, plus Parmesan cheese – a creamy version of Risotto only using whole-grain Farro from Italy (Vegetarian, GF)

Roasted Spiced Heirloom Carrots with Creamy Dressing and Toasted Walnut-Parsley Topping (Vegetarian, GF)

Roasted Rosemary Red and White Baby Potatoes – garlic, olive oil, rosemary (Vegan, Vegetarian, GF)

Ham, Gruyere & Onion Stuffing – savory stuffing filled with diced ham, sauteed onions/garlic, creamy French cheese and sour dough bread

Pear & Potato Gratin – thinly sliced potatoes and pears baked in butter and cream with a touch of nutmeg (GF, Vegetarian)

Wild Rice Pilaf – cashews, shiitake mushrooms, brown butter, Arizona dates, shallots, lacinato kale (Vegetarian, GF)

Proscuitto-Wrapped Roasted Baby Carrots – drizzled with maple syrup and extra virgin olive oil (GF, Vegetarian, Vegan, DF)

Roasted Butternut Squash – sage, brown butter, toasted hazelnuts, served sliced (Vegetarian, GF)

Asparagus & Prosciutto Gratin – asparagus spears wrapped in prosciutto topped with garlic bread crumbs

French Onion Stuffed Sweet Potatoes – slow roasted and topped with Gruyere cheese, caramelized onions, parsley, and garlic butter bread crumbs

Creamy Garlic Mashed Potatoes – sour cream, cream, garlic, butter, parsley (Vegetarian, GF)

Charred Broccolini – Calabrian chili paste, oregano, toasted almonds, garlic bread crumbs, pecorino romano cheese (Vegetarian, *GF)

Butternut Sausage Stuffing with Apples & Cranberries (GF, DF)

Roasted Brussels Sprouts & Bacon – sauteed mixed mushrooms, crispy bacon, Manchego cheese, sherry vinaigrette (Vegetarian, GF)

French Green Beans – steamed green beans, toasted almonds, lemon zest and butter (*Vegan, Vegetarian, GF)

Crisp Zucchini, Eggplant & Tomato Bread Gratin – Baked veggies with oregano, basil and crusty bread crumbs (Vegan, Vegetarian, Can be GF)

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DESSERTS

Apple Tarts with Cinnamon Whipped Cream – sliced apples baked in a puff pastry with apricot jam and topped with a dollop of cinnamon-flavored whipped cream

Honey Pear Tart – puff pastry crust with thin slices of pears, goat cheese and almonds drizzled with local honey (Vegetarian)

Chocolate-Vanilla Panna Cotta Tart – individual chocolate crust, vanilla panna cotta, balsamic strawberries in a tart shell (Vegetarian)

Flourless Chocolate Tart – decadent dark chocolate tart slice, whipped cream & raspberries (Vegetarian, GF)

Apricot & Almond Biscotti with White Chocolate Drizzle – chunky dried apricots with almonds in a twice-baked crisp cookie (Vegetarian)

Peanut Butter Cup Tart – crunchy graham cracker crust, creamy peanut butter filling, and a smooth chocolate topping

Buttery Bread Budding with Brandy Cream Sauce – soft local bread, raisins, cream, cinnamon, nutmeg, butter, creamy brandy sauce (Vegetarian)

Orange Seville Almond Cake – olive oil, oranges, light powdered sugar frosting (Vegetarian)

Creme Brûlée Tart – pastry crust filled with a vanilla bean egg custard topped with a hard-shell burnt sugar glaze

Pumpkin cookies with Brown Sugar Frosting – soft pumpkin-spiced cookies topped with a brown sugar frosting

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SPECIALTY DESSERTS

Prices available upon request.

Chocolate Cake with Chocolate Whipped Buttercream or Vanilla Whipped Buttercream Frosting

Vanilla Cake with Vanilla Whipped Buttercream of Chocolate Whipped Buttercream Frosting

Red Velvet Cake with Cream Cheese Frosting

Pumpkin Cake with Brown Butter Cream Cheese Frosting

Strawberry Cake with Strawberry Frosting

Vanilla Bean Cheesecake

Coconut Cream Cheesecake

Chocolate Cheesecake

Salted Caramel Pumpkin Cheesecake

Double-Crusted Pineapple Pie

Double-Crusted Apple Pie

Pumpkin Pie

Key Lime Pie

Triple Apple Tart with Apricot Glaze (choice of Almond or Vanilla-Cinnamon) – three kinds of seasonal apples, sliced very thinly and stacked in a circular pattern baked in a homemade pastry crust

(Cakes are available in the following sizes: Towering 3-layer 6″x2″; 3-layer 10″x2″; or 10″x15″ Single Layer Jelly Roll Pan)

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*Item may be adjusted to accommodate this diet preference.

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