Sit Down Plated Dinner

Menu

Create the perfectly coursed meal for you and your guests. Inclusive with all sit down dinners is white porcelain plates for each course, fine stainless steel silverware and linen napkins. 1 selection per course.

Appetizer

Local Farmers Board

A medley of individual selections: boursin cheesecake bites with grape salsa, stuffed cherry tomatoes with mozzarella and pesto, prosciutto wrapped grilled asparagus and bell pepper caponata bruschetta with balsamic drizzle.

Smoked Salmon Tartare

Diced smoked salmon with local olive oil and lemon juice. Decoratively arranged with capers, hard boiled eggs, red onions, crème fraiche and garlic rubbed toast points.

Arrancini Bolognaise

Panko crusted risotto balls stuffed with meat sauce and mozzarella cheese. Served with marinara sauce, powdered parmesan cheese and parsley.

Mexican Shrimp and Hominy

Jumbo mexican gulf shrimp with spanish chorizo, bell pepper medley, yellow hominy, clam stock, cilantro and white wine

Crab Stuffed Jumbo Shrimp

Jumbo mexican shrimp stuffed with lump crab meat and lemon sauce.

Hearts of Palm and Artichokes

A composed plate of artichoke hearts, cherry tomatoes, hearts of palm, radishes, red onion and celery leaves. Drizzled with a charred serrano chile vinaigrette.

Butter Gold Corn Ravioli

Pasta filled with artisanal corn puree, ricotta cheese with asparagus tips, cherry heirloom tomatoes, and roasted corn kernels. Tossed with a fresh herb buerre monte sauce.

Sea Scallops with Brussel Sprouts

Jumbo dry packed scallops served with a sauteed brussel sprout leaves, bacon, apples and parmesan cheese. Served with a butternut squash puree.

Polenta and Forest Mushrooms

Crispy pan seared polenta squares topped with a creamy wild mushroom sauce, truffle oil and parmesan cheese.

Dukkah Crusted Lamb Chops

Egyptian spice crusted rack of lamb served with a chickpea, bell pepper and pine nut salad. Drizzled with green harrisa sauce.

Red Beet Gnocchi

Roasted red beet gnocchi with arugula pesto and toasted pine nuts.

Vegetable Napoleon

Layered slices of grilled zucchini, eggplant, sauteed spinach, and polenta. Served with a yellow bell pepper mole sauce.

Salads

The Caesar


Our signature Caesar dressing with baby romaine hearts, parmesan crusted croutons and shaved parmesan cheese

Farmers Garden


Seasonal greens with roasted beets, green beans, black olives and boursin cheese croutons. Tossed with a sherry vinaigrette

Little Gem Lettuce with Figs


Baby gem lettuce served with thinly sliced prosciutto ribbons, mission figs, toasted walnuts and creamy balsamic dressing

Southwestern

Romaine lettuce with black beans, corn nuts, tomatoes, queso fresco cheese and corn tortilla strips, tossed with a creamy chipotle dressing

Winter Green

Mixed greens with red oak, arugula and romaine tossed with candied pecans, dried cherries and blue cheese tossed with a cinnamon honey vinaigrette

Pumpernickel Panzanella

Crunchy Pumpernickel bagel croutons with cucumbers, heirloom tomatoes, red onions, green olives, basil and feta cheese served with a red wine vinaigrette.

Boston Bibb Wedge

Boston bibb wedge with hard boiled eggs, bacon, cherry tomatoes, red onions, and chives. Served with a buttermilk-white cheddar dressing.

Poached Pear and Arugula

Port wine poached pears served with baby arugula, walnut crusted boursin cheese ball, roasted bell peppers, and local olive oil

Hot and Cold Soups

Cauliflower and Brie

Roasted Cauliflower and brie infused soup served with Marcona almond dust, chives, and parmesan cheese crisp

Spicy Coconut, Carrot, and Cumin

Carrot and ginger soup with Thai chilies, coconut milk, garlic, red onions and cumin seed

Curried Butternut Squash and Apple Soup

Roasted butternut squash and apples with madras curry and vegetable stock served with candied apples, crème fraiche, bacon bits and chives.

Northern White Bean Soup

Cannellini bean and pork based soup served with thick cut Applewood smoked bacon, chives, and mascarpone cheese

Chilled Tomato and Watermelon Gazpacho

Heirloom tomatoes, watermelon, and cucumber served with lemon scented croutons

Southwestern Duo

A stunning visual of black bean and roasted red bell pepper soup decoratively poured side by side

Sweet Corn and Mushroom Soup

Roasted corn soup served with forest mushroom medley, roasted garlic chips, and thick cut Applewood bacon.

Creamy Rutabega and Tomato Soup


Roasted rutabaga and tomato soup garnished with toasted caraway seeds and chive oil

Chilled White Gazpacho with Red Granite

White gazpacho made with grapes, cucumbers and almonds. Topped with a frozen tomato shaved ice

Classic Vichysoisse

Chilled potato and leek based soup garnished with chives and truffle oil

Intermezzo

Please specify if you would like the Chefs seasonal sorbet served as a palate cleanser.

Main Event Seafood

Potato Crusted Halibut

Potato flake crusted California halibut served over herb gnocchis, seasonal mushrooms, asparagus tips and English peas served with lemon brown butter sauce

Wild Salmon with Pea Risotto


Pan seared Farroe Island salmon served over sweet pea risotto, baby carrots and asparagus tips with dill butter sauce

Tableside’s Shrimp Scampi

Sautéed Jumbo Mexican Prawns with garlic, white wine, sun-dried tomatoes, portobello mushrooms and fresh herbs. Served over fregola pearl pasta

Grouper Vera Cruz

Pan seared Mexican grouper served with fresh tomato sauce with castelvetrano olives, capers, and jalapenos. Served with green rice, pickled red onions, and red chile sauce.

Seabass with Cauliflower Puree


Pan-seared pink sea bass served over a cauliflower puree, roasted root vegetable medley and lemon brown butter sauce.

Scallops with White Bean Ragu

Pan seared diver sea scallops served over a cannellini bean stew, pancetta, sauteed spinach, roasted cherry tomatoes and pesto Genovese sauce

Salmon and Sole Rosettes


Entwined salmon and dover sole served with bacon wrapped green bean bundles, duchess potatoes, and lemon-dill buerre blanc sauce

Main Event Beef

Prime Beef Tenderloin

Whole spice-rubbed beef tenderloin served with a duo potato gratin with honey glazed carrots and pearl onions. Served with a syrah sauce

Hawaiian Style Rib-Eye

Asian marinated rib-eye steak served with sweet potato mash, sesame sauteed red cabbage, and sweet-soy glaze

Italian Braised Short Ribs

Bone- out braised short ribs with tomatoes, white wine and vegetable stock. Served over a root vegetable mash, grilled broccolini spears and natural sauce reduction

Italian Style Beef Braciolies

Slow cooked prime top sirloin roulade filled with prosciutto, ham, garlic, parmesan cheese and parsley. Served with fresh pasta and sauteed broccoli rabe

French Onion Salisbury Steak

Ground burger patty baked in a red wine and beef broth sauce. Served with a parmesan crusted toast point, white cheddar mashed potatoes, and green beans almondine

New York Strip Loin

Pan seared strip served over roasted sweet potatoes, crimini mushrooms, and brussel sprouts. Served with a charred green onion chimichurri sauce

Rack of Lamb

Garlic and rosemary marinated Colorado lamb served with curried Israeli couscous with minced vegetables and tzatziki sauce.

Filet and Crab Oscar

Grilled beef tenderloin topped with jumbo lump crab meat, asparagus tips, and hollandaise sauce. Served with duchess mashed potatoes and parmesan baked tomato

Classic Beef Bourguignon

Red wine braised short ribs with bacon, pearl onions, carrots, and mushrooms. Served over a rosemary-mustard spätzle ( dumpling style pasta )

Flat- Iron Steak with Mushrooms

Grilled flat-iron steak with mushroom chasseur sauce, glazed baby carrots with green chile mac and cheese

Main Event Chicken

Chicken Roulade

Stuffed chicken breast with sautéed spinach, mushrooms, garlic and parmesan cheese. Served with white cheddar and roasted garlic mashed potatoes, asparagus tips and chicken demi glaze

Chicken Saltimbocca Romano

Pounded chicken breast with prosciutto ham, fresh sage, fontina cheese and marsala sauce. Served with a crispy polenta cake and bacon wrapped green bean bundles

Chicken and Shaved Zucchini Salad


Herb marinated chicken breast served over raw zucchini salad with arugula, cherry tomatoes, and lemon caper vinaigrette

Chicken Paillards

Thinly Pounded chicken breast with fresh herb marinade topped with a avocado, tomato, red onion and arugula salad.

Chicken with Sundried Tomatoes

Pan seared chicken breast with tomatoes, white wine, capers and basil. Served over Spatzle (swiss style pasta) with grilled zucchini cubes and brown butter

Mediterranean Chicken

Harissa marinated airline chicken breast served over pearl couscous, spinach, roasted tomatoes, sauteed spinach, Kalamata olives and pine nuts served with a charred lemon sauce and tzatziki sauce

Chicken Sorrentino

Fresh herb marinated chicken breast with breaded eggplant, fresh mozzarella cheese, and marinara sauce. Served with a crispy polenta cake.

Chicken Cacciatore

Chicken breast with mushrooms, red bell peppers, onions and marinara sauce served over house-made pappardelle pasta and pesto Genovese

Tableside Fambeed Desserts

Cherries Jubilee

Bing cherries flambéed with raw sugar and cognac served over french vanilla ice cream

Bananas Foster

Bananas sauteed with banana liquor, raw brown sugar and butter, served over french vanilla ice cream

Crepes Suzette

Vanilla crepes flambéed with Grand Mariner, orange marmalade, orange juice and fresh whipped cream

Additional Desserts

Autumn Spice Cake with Sticky Coconut Icing


Oat and brown sugar spice cake topped with a sticky coconut- pecan icing served with fresh whipped cream and toasted coconut

Mixed Berry Cobbler

Raspberries, strawberries and blueberry compote with sweet scone topping and French vanilla ice cream

Pear and Apple Crisp

Caramelized apples and pears baked with an oatmeal and pecan streusel served with French vanilla ice cream

Chocolate Covered Strawberry Shortcake

Chocolate chip shortcake with macerated strawberries, fresh whipped cream, and chocolate ganache

Sweet Potato-Miso Pie

Sweet potato and miso filling with a chocolate and sesame crust. Served with a sweet corn ice cream

Seasonal fruit sorbet and Gelato also available on request

Triple Chocolate Bread Pudding

Baked croissant bread with chocolate chips, chocolate custard, and chocolate ganache served with whipped cream and fresh strawberries

Peanut Butter and Raspberry Tiramisu

Ladyfingers dredged with raspberry sauce, peanut butter mousse, raspberry compote, fresh whipped cream and chocolate shavings

Salted Caramel Panna Cotta

Layers of salted caramel panna cotta, chocolate ganache, whipped cream, salted caramel popcorn and chocolate shavings

Molten Chocolate Lava Cakes

Chocolate cake with warm chocolate center served with French vanilla ice cream and fresh raspberries

Peanut Butter Cookie and Strawberry Ice Cream Sandwiches

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