Sit Down Plated Dinner

SIT DOWN PLATED MENU

Create a perfectly coursed dinner menu for you and your guests. Choose up to 3 or 6 courses from the following selections below. Our professional service staff will take care of all the details of your dining experience with wine service, bartending, butler passing, set up and clean up duties.
“Our goal is to take care of all the details so you can enjoy your guests” 
Inclusive with all menus are designer plates for each course, linen napkins and fine stainless silverware.
Limit one selection per course…. Dietary restricted accommodations can be met for additional costs.  

APPETIZERS

THE SALMON BOARD

  Flaked Faroe Island salmon over crispy yukon gold potatoes, beluga lentils, carrots, onions and celery. Served with a creamy stone ground mustard sauce and local micro-greens.   

CHICKEN OYSTER PICCATTA

These dark meat jewels are located at the back of the chicken carcass. Lightly floured and sauteed with white wine, roasted chicken stock, capers, lemon, shallots, butter and parsley. Served with torn bread of the day. 

SCALLOPS AND BUTTERNUT SQUASH

Pan seared dry packed sea scallops served over a butternut squash puree, apple gastrique, thick cut bacon and crispy brussel sprout chips.

OYSTERS ROCKEFELLER

Baked oysters filled with creamed spinach with a hint of Pernod liqueur parmesan cheese and breadcrumb topping. Served with fresh lemon.

TUNA AND BEET TARTARE

  Sushi grade big-eye tuna with roasted red beets, pickled daikon radish, shallots, jicama, soy sauce and chives. Served with seasonal greens and                 fresh cut potato chips.              

POLENTA AND FOREST MUSHROOMS

Pan seared crispy polenta cakes topped with a sauteed mushroom medley, shallots, sherry wine, parsley and a hint of cream.

ASIAN STYLE CRAB CAKE

Real Alaskan king crab meat with garlic, ginger, green onions, cilantro, fish and soy sauce. Served with a mango chutney and cucumber salad.  

CRAB STUFFED JUMBO SHRIMP

Jumbo Mexican shrimp stuffed with lump crab meat, green onions, mustard, garlic, lemon and cornbread. Served with a lemon and garlic sauce. 

ASPARAGUS AND PARMESAN FLAN

Baked panko crusted asparagus spears with a parmesan custard, fresh asparagus pesto and local micro greens.

GRILLED CHEESE AND TOMATO SOUP

Gruyere and fontina cheese sandwich served with a roasted tomato, red bell pepper and basil soup. Garnished with fresh basil pesto sauce. 

LAMB TENDERLOIN MEDALLIONS

Prime American lamb tenderloin served off the bone with crispy cous-cous cakes and mint demi glaze sauce.  

The italian flag

A mini sampling of the 3 classic pastas: Fresh Tomato Pomodoro Sauce – Ricotta Gnocchi Alfredo with Walnuts –  Basil Pesto with Peas.

SALADS

LITTLE GEM CAESAR SALAD

Our signature Caesar dressing prepared with baby gem leaves, shaved parmesan cheese and crouton crumble. Garnished with fried capers. 

THE FARMERS GARDEN

Spring mixed greens with julienned spice roasted carrots, candied hazelnuts, pickled onions, cranberries and maple-balsamic vinaigrette. 

LAYERED SUMMER SALAD

A medley of roasted red bell peppers, dehydrated corn, grilled onions, cherry tomatoes, pepitas, ancient grains, romaine lettuce and micro greens. Served with a creamy cilantro and lime dressing. 

ROASTED HEIRLOOM BEETS

Organic roasted baby red beets with whipped feta mousse, herbed walnuts, honey powder, strawberry balsamic reduction, tahini dressing and local micro greens. 

CHOPPED BLUE CHEESE SALAD

Seasonal spring greens tossed with pecans, pears, celery, radishes, prosciutto ham and gorgonzola dolce cheese. Tossed with a lemon honey-mustard vinaigrette.

KALE AND QUINOA

Shredded organic kale, cabbage and quinoa with grapes, smokehouse almonds, dried cranberries and red bell peppers. Tossed with a cranberry-lime vinaigrette.

WARM SPINACH AND MUSHROOM

Lightly sautéed cremini mushrooms and baby spinach. Tossed with a bacon vinaigrette, hard boiled eggs and chives. 

SHITAKE, FRISEE AND CORN

Pan roasted mushrooms with charred corn kernels, frisee greens, toast points and shallot-soy vinaigrette 

ARUGULA AND ENDIVE

Baby arugula and Belgian endive with sliced pears, red onions, pine nuts, feta cheese and crispy pancetta. Tossed with a white balsamic vinaigrette.

The Italian

Romaine and radicchio greens with bocconcini cheese, grape tomatoes, pepperoncini’s, red onions, cucumbers, focaccia croutons and creamy Italian dressing.

HOT AND COLD SOUPS

CAULIFLOWER AND BRIE

Roasted cauliflower and brie infused soup served with marcona almond dust, fresh chives and brie crouton.

COCONUT, CARROT, AND GINGER

Carrot and ginger soup with coconut milk, garlic, ginger
red onions cumin seed and turmeric. 

SOUTHWESTERN DUO

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

CURRIED BUTTERNUT SQUASH AND APPLE

Roasted butternut squash and apple soup with madras curry, chicken stock and herbs. Served with candied apples, crème fraiche, bacon and chives.

SMOKEY BLACK BEAN

Pureed black bean soup cooked with a ham bone and aromatics. Garnished with mexican creme, cilantro and lime.

SWEET CORN AND MUSHROOM

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

KALE MINESTRONE

Tuscan style soup with white beans, carrots, celery, leeks, tomatoes, potatoes and shredded kale. Topped with pesto, parmesan and croutons.  

SALMON AND LEEK CHOWDER

Cubed Farroe Island salmon cooked with yukon gold potatoes, celery, leeks, sage and seafood stock with a hint of cream.

NORTHERN WHITE BEAN

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

WHITE GAZPACHO WITH TOMATO GRANITE

Chilled soup with cauliflower, cucumber, pinenuts, shallots and bread. Topped with a shaved tomato ice and lemon oil.

CLASSIC VICHYSSOISE

Chilled potato, fennel and leek based soup with blonde chicken stock. Garnished with chives and truffle oil.

GOLDEN BEET GAZPACHO

Roasted heirloom beet soup with cucumber, garlic and sherry vinegar. Garnished with Chioggia beets, avocado, chives and lemon oil. 

INTERMEZZO

Chef’s seasonal fresh fruit sorbet served as a palate cleanser. Please specify if you want this course added. 

MAIN EVENT SEAFOOD

POTATO FLAKE CRUSTED HALIBUT

Potato crusted Alaskan halibut served over cauliflower puree, julienne zucchini, yellow squash, carrots, red onions and lemon/dill beurre blanc.

SALMON WELLINGTON

Whole Farroe Island salmon wrapped in puff pastry and Pernod creamed spinach. Served with buttermilk mashed potatoes and green bean bundles.  

SALMON AND HEIRLOOM BEETS

Pan seared Farroe Island salmon served over Chioggia striped beets and vegetable consommé broth. Finished with lemon oil and beet micro greens. 

SWORDFISH GREMOLATA

Sous- vide North Pacific swordfish topped with finely diced fried croutons, shallots, capers, lemon segments and fresh parsley. Served with a creamed spinach twice baked potato.  

PINK GROUPER VERA CRUZ

Pan seared California grouper served with a fresh tomato stew with green olives, anchovies, capers and garlic. Served over spinach-cilantro rice.

SCALLOPS WITH TRUFFLE-CORN PUREE

Pan seared jumbo dry packed diver sea scallops with bacon jam, slivered asparagus spears and corn puree with a hint of truffle oil.

TUSCAN SHRIMP AND SCALLOPS

Jumbo Mexican shrimp and Jumbo scallops flambeed in Pernod liquor with cherry tomatoes, spinach, basil and cream. Served over house made fresh spinach fettuccini. 

lobster pomadoro

Sous- vide Maine lobster tail meat with fresh “sparky red hybrid cherry tomatoes” garlic, chile flake, lemon basil and local extra virgin olive oil. Served over fresh bucatini pasta.   

MAIN EVENT BEEF

NEW YORK STRIP AND SHRIMP

Prime New York strip with jumbo Mexican shrimp with creamy garlic sauce. Served with petite fondant potatoes, broccolini spears, roasted patty pan squash and local micro greens.

FILET AND CRAB OSCAR

Spice rubbed prime beef tenderloin topped with jumbo lump crab legs, asparagus tips and hollandaise sauce. Served with buttermilk mashed potatoes and parmesan stuffed tomato. 

BEEF TENDERLOIN AND SYRAH SAUCE

Center cut prime beef tenderloin topped with sauteed mushroom medley, duchess style potatoes, slivered asparagus tips, silky red wine Syrah sauce and crispy onion straws. 

HANGER STEAK DIANE

Prime butchers cut with classic pan sauce flambéed brandy, mustard, tomato paste, shallots, worcestershire and beef stock. Served with fondant potatoes and broccolini florets. Only recommended med rare.


 

HAWAIIAN STYLE RIB-EYE

Pineapple and soy marinated prime rib-eye steak served a sweet potato mash, sesame oil sautéed red cabbage and sweet soy glaze.

AMERICAN WAGYU SIRLOIN

Premium cut sirloin topped with a Cambozola blue cheese and chive butter. Served with duo gratin potato and honey glazed carrots. 

ADOBO RUBBED FLANK STEAK

Prime whole flank steak marinated in a Mexican red chile paste. Served with cilantro/ lime rice and calabacitas. (zucchini, green chile and corn) 

BALSAMIC AND BROWN SUGAR SHORT RIBS

Linz braised bone out short ribs with red wine, brown sugar, balsamic and aromatics. Served over a root vegetable mash and broccolini spears. 

SKIRT STEAK PINWHEELS

Thinly pounded skirt steak rolled with parmesan cheese, parsley and lemon zest. Served with white cheddar/garlic mash and julienne vegetables. 

BEEF BOURGUIGNON

Braised prime brisket with red wine, beef stock, bacon, pearl onions, carrots and mushrooms. Served over rosemary Spätzle dumplings and parsley. 

SOUTHWESTERN PORK LOIN

Kurobuta heritage pork loin stuffed with a cornbread, celery onions and chorizo. Served with a butternut squash puree, apple Pico de Gallo and red pepper jelly. 

LAMB CHOPS AND WHITE BEAN SALAD

Double thick cut Colorado lamb chops served over cannellini beans, fresh arugula greens and walnut/ arugula pesto vinaigrette. Tossed with oven roasted tomatoes and broken garlic toast point croutons.

MAIN EVENT POULTRY

CHICKEN COQ AU VIN

Slow braised boneless skin on chicken thighs with bacon, pearl onions, carrots, mushrooms, chicken stock and red wine. Served over rosemary spätzle. ( pasta style dumpling )   

GIARDINERA CHICKEN

Sauteed chicken breast with white wine lemon sauce and pickled vegetable medley. Served with a stuffed zucchini boat with fresh breadcrumbs, tomatoes, pinenuts, parmesan cheese and fresh herbs. 

CHICKEN AND SAUSAGE SCARPARIELLO

Tuscan style chicken thighs with sweet Italian sausage, fingerling potatoes, sweet cherry peppers and lemon. Served over creamy polenta.   

SALTIMBOCCA ALLA ROMANA

Prosciutto and fresh sage wrapped chicken breast with marsala sauce. Served with duchess potatoes and sauteed broccoli rabe.

CHICKEN WITH SUNDRIED TOMATOES

Pan seared chicken breast simmered in a cherry tomato cream sauce with garlic, basil, spinach and chicken stock. Served over fresh spinach pasta.  

LEMON ARTICHOKE FRANCESE

 Egg battered chicken breast with artichoke, capers, shallots, chicken stock and white wine sauce. Served with polenta and grilled broccolini spears.  

DUCK BREAST AL' ORANGE

Canadian “Maple Leaf” duck breast with a classic orange gastrique sauce,  fondant potato, grilled asparagus tips and cranberry/port wine compote.  

WILD RICE STUFFED QUAIL

 ” D’artagnan ” partially deboned whole quails stuffed with wild rice and vegetable medley. Served with a chicken demi glaze. 

TABLESIDE FLAMBE DESSERTS

CHERRIES JUBILEE

Fresh Bing cherries flambéed with cherry kirsch liquor and cherry juice.  Served over French vanilla ice cream.

BANANAS FOSTER

Bananas sautéed with banana liqueur, raw brown sugar and butter Served over French vanilla ice cream.

BAKED ALASKA

A combination of vanilla, chocolate and strawberry ice cream served over vanilla cake with flambeed egg white meringue.   

Peach Melba

Flambeed local “Arizona” peaches with fresh raspberry sauce and Chambord liqueur. Served over French vanilla ice cream.

ADDITIONAL DESSERTS

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.

FLOURLESS CHOCLATE CAKE

Dense chocolate cake topped with chocolate ganache and powdered sugar. Served with a fresh raspberry coulis sauce and whipped cream.

PEAR AND APPLE CRISP

Diced pear and apple with cinnamon and brown sugar sauce. Topped with a pecan/oatmeal streusel and French vanilla ice cream.

CLASSIC CARROT CAKE

Crushed pineapple, shredded carrot and walnut cake. Served with buttercream icing and butter pecan ice cream. 

BRANDIED BANANA PARFAITS

Layers of banana custard, vanilla shortbread, flambeed fresh bananas and whipped cream. Served with crumbled peanut brittle.

LIMONCELLO TIRAMASU

Layered dessert with ladyfingers dipped in limoncello, lemon curd custard and fresh whipped cream. Dusted with powdered sugar.  

SALTED CARAMEL PANNA COTTA

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

CHOCOLATE CHIP COOKIE AND MILK

Best ever freshly baked double chocolate chip cookie with ice cold milk.  

DARK CHOCOLATE LAVA CAKE

 “Guittard” 63% cacao chocolate cake baked with a liquid center. 
Served with French vanilla ice cream.

KEY LIME PIE

Fresh citrus custard pie with double thick graham cracker crust. Served with macerated strawberries and whipped cream.  

HOUSE-MADE ICE CREAM AND SORBET

Flavors change on weekly basis. Please ask for seasonal selections.

Red Velvet Cake

The best 7-layer red velvet cake with cream cheese icing. Served with a chocolate dipped strawberry on the side.
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