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.

AUTUMN/WINTER MENU

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$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)

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

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APPETIZERS

$15 Supplement per person per appetizer

Fig, Pear & Brie Bruschetta – sliced pear, figs, Brie cheese, thyme, vanilla syrup drizzled on toasted bread (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 – 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

Cheesy Mushroom Tartlets – creamy mixed mushrooms with Sherry wine, onion, chives, thyme & Fontina 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 figs & dried apricots

Tuna Ceviche – avocado, mango, cucumber, jalapeno, red onion, lime, spicy tortilla chips

Spinach Artichoke Cups –  creamy artichokes, spinach, onion, garlic & vegan cheese baked in mini phyllo crusts (Vegan, Vegetarian)

Pacific Salmon Spread on Crostini – salmon, creme fraiche, lemon, dill, toasted baguette

Brussels sprouts, Fontina Cheese & Pistachio Tart – puff pastry tart filled with sautéed Brussels sprouts, cranny Fontina cheese and sprinkled with chopped pistachios (Vegetarian, GF)

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)

Teriyaki Meatballs – ground beef and pork, scallions, asian spicy sauce, sesame seeds

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FIRST COURSES

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

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

Smoky Pumpkin Soup with Gouda Cheese Croutons – a rich pumpkin soup made with onions, garlic, cream and topped with Gouda cheese crispy croutons

Sugared Cranberry Spinach Salad with Toasted Walnuts, Cranberries, Goat Cheese tossed in a Cranberry Vinaigrette

Autumn Salad – Mixed greens, crisp apple slices, diced apricots, 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)

Warm 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)

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MAIN COURSES

Chicken Picatta – sauteed organic chicken breast, capers, garlic, lemon, white wine butter sauce (*GF)

Salmon Picatta – seared and roasted salmon filet, capers, garlic, lemon, white wine butter sauce (*GF)

Cabernet Braised Beef Ribs – hearty beef ribs cooked in a wine-based tomato, carrot, onion, garlic sauce (GF) ($20 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)

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)

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 ($20 per person supplement)

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 (GF)

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 Peso 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)

Butternut Squash Roast – butternut squash, green lentils, red onion, garlic, cranberries, rosemary, thyme, spinach & pistachios (Vegan, Vegetarian, GF)

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

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SIDES

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)

Chile-spiced Acorn Squash with Maple Syrup Drizzle and Toasted Garlic Bread Crumbs (Vegan, Vegetarian, *GF)

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)

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

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)

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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

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

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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

(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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