Dinner Party Menus

Dinner Party Menus



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.



$80.00/per person = 3 COURSES;

$95.00/per person = 4 COURSES (includes 1 appetizer)

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

Over four guests, add $80.00-$95.00 per person (plus any supplement based on the number of courses and menu item selected)

25% service charge for parties over 10 (includes additional staff to service event)




$15 Supplement per person per appetizer

Spring Green Pea & Lemon Bruschetta – bright green peas mashed with preserved lemon and garden chives topped over toasted garlic bread (Vegetarian)

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

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

Tuna Ceviche – avocado, mango, 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 & vegan cheese baked in mini phyllo crusts (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 Lemon Verde – topped with a parsley, lemon caper sauce

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



My Garden Greens with Radish, Lemony Dill Vinaigrette & Edible Flowers- kale, arugula, Italian rocket, radish, chives, dill, nasturiums, baby panseys and/or marigold flowers

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 Marcona 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

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

Arizona Citrus Salad – slices of grapefruit, orange, tangerine, red onion, Kalamata olives drizzled with a citrus-herb vinaigrette

Garden grown Tuscan Kale Salad – chopped Dinosaur kale, smoked chile almonds and crunchy bread bits tossed with a herb vinaigrette

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

Fresh Strawberry Spinach Salad – with toasted walnuts, strawberry slices, Goat cheese tossed in a strawberry vinaigrette

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

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

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

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

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



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)

Steak au Poivre – a French classic beef filet encrusted with peppercorns and drizzled with a Cognac pan sauce ($30 per person supplement)

Cabernet Braised Beef Ribs – hearty beef ribs cooked in a wine-based tomato, carrot, onion, garlic sauce (GF) ($25 per person supplement)

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)

Pepper-Crusted Filet of Beef – roasted filet of beef coated in a peppercorn crust served with horseradish cream  ($30 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 Tinga Tacos with Lime Crema – a vegetarian favorite of crispy sauteed cauliflower coated with a Adobo-enchilada sauce and topped with avocado-lime-cilantro 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)

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)

Chicken Tagine – braised chicken, onions, garlic, saffron, Castelvetrano olives, preserved lemons 



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

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

Sweet Potato Grain 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)

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

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

Roasted Butternut Squash – sage, brown butter, toasted hazelnuts (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)

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)



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

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, raspberry sauce, whipped cream & raspberries (Vegetarian, GF)

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

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



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

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


*Item may be adjusted to accommodate this diet preference.

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