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 please.

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 fine china plates, linen napkins and silverware. One selection per course please…

APPETIZERS

LOCAL FARMERS BOARD

A medley of following selections:
Boursin Cheesecake Bites with Green Grape Salsa
Fresh Mozzarella, Heirloom Tomatoes and Basil Pesto
Crispy Prosciutto Wrapped Asparagus Spears and Balsamic 
Bruschetta with Garlic-Rappini, White Bean Puree on Ciabatta.

SMOKED SALMON TARTARE

Finely diced Nova Scotia smoked salmon with local olive oil and lemon juice. Decoratively arranged with capers, hard boiled eggs, red onions and toast points. Topped with mascarpone cheese and fresh chives. 

COD AND CRAB CAKES

A combination of fresh Alaskan crab and Maryland cod with green onions,  cornbread, aioli sauce, lemon and old bay seasoning. Served with a fried caper remoulade sauce and lemon wedges. 

ARANCINI BOLOGNESE

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

MEXICAN SHRIMP AND GRITS

Jumbo Mexican gulf shrimp with Spanish chorizo, bell peppers, clam stock, lemon, cilantro and white wine. Served over creamy white cheddar grits.

OYSTERS ROCKEFELLER

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

AHI TUNA NAPOLEON

Spice rubbed Ahi tuna slices layered with fried wonton skins, mango salsa, avocado and asian slaw. Served with a yuzu-soy sauce.

POLENTA AND FOREST MUSHROOMS

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

THE ITALIAN FLAG

A trio of Italy’s best pasta sauces served as a sampler: fusilli with fresh pomodoro tomato sauce, house made ricotta gnocchi with alfredo sauce and bowtie with basil pesto.

CRAB STUFFED JUMBO SHRIMP

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

ASPARAGUS AND PARMESAN FLAN

Panko crusted asparagus spears with parmesan custard, fresh asparagus pesto and local micro greens.

SEA SCALLOPS AND BRUSSEL SPROUTS

Jumbo dry packed scallops served with sautéed brussel sprout leaves, thick cut bacon, caramelized apples, butternut squash puree and apple gastrique.

Salmon Rillettes

Farroe Island and smoked salmon style mousse with Pernod liquor. Served with toast points and lemon wedges.

Foie Gras Torchon

Chilled duck liver mousse with seasonal accruements, fruit compotes, pickled vegetables, brioche toast points and smoked sea salt.

SALADS

TABLESIDE CAESAR SALAD

Our signature Caesar dressing prepared with baby romaine lettuce, shaved parmesan cheese and cornbread croutons. Finished with a splash of lemon.

THE FARMERS GARDEN

Seasonal greens with yellow beets, green beans, black olives and boursin cheese croutons. Tossed with a sherry- mustard and tarragon vinaigrette.

WARM SPINACH AND BACON

Slightly wilted baby spinach with a hot bacon vinagrette, sliced button mushrooms, hard boiled eggs, bacon bits and heirloom tomatoes.

YELLOW BEETS AND PEARS

Roasted yellow beets with Anjou pears, candied walnuts, feta cheese and fall greens. Tossed with cranberry vinegar and lime oil vinaigrette.  

SPRING'S BOUNTY

Seasonal spring greens with watermelon radish, shaved baby carrots and asparagus tips. Tossed with a fresh strawberry vinaigrette.

KALE AND QUINOA

Shredded organic kale and quinoa with grapes, slivered almonds, dried cranberries and red bell peppers. Tossed with a honey- mustard vinaigrette.

WINTER GREENS

Seasonal winter greens tossed with candied pecans, dried cherries, sliced apples and blue cheese. Served with a cinnamon honey vinaigrette.

BOSTON BIBB WEDGE

Boston bibb wedge tossed with sliced red onions and domestic blue cheese. Topped with a char grilled cherry tomato skewer and buttermilk white cheddar dressing. 

ARUGULA AND ENDIVE

Baby arugula and Belgian endive with sliced pears, red onions, pine nuts, cotija 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 fresh herbs. Served with candied apples, crème fraiche, bacon bits 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. Finished with basil 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 and leek based soup garnished with chives and garlic oil.

White Bean, Escarole and Tuna

Chicken stock-based soup with wilted bitter greens, parmesan cheese, cannellini beans and olive oil poached yellow fin tuna.

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, squash, carrots, red onions and lemon/dill beurre blanc.

ARIZONA SALMON WELLINGTON

Individual Farroe Island salmon fillets wrapped in puff pastry and creamed spinach. Served with julienne vegetables and a cactus emblem.  

SALMON AND ENGLISH PEA RISOTTO

Pan seared Farroe Island salmon served over lemon risotto with leeks and fresh peas. Topped with baby greens with local olive oil. 

SEABASS WITH LEMON- DILL SAUCE

Pan seared Chilean sea bass served over a purple potato puree, roasted baby spice rubbed carrots and lemon dill/beurre blanc. 

PINK GROUPER VERA CRUZ

Pan seared California grouper served with a fresh tomato stew with green olives, anchovies, capers and cilantro. 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 scallops sauteed with cherry tomatoes, baby spinach, garlic, basil and cream. Served over fresh spinach fettuccini. 

White Bass and Creamy Polenta

Pan seared California bass topped with roasted corn, pancetta, leeks and fresh sage. Served over parmesan polenta and micro greens.

MAIN EVENT BEEF

BEEF TENDERLOIN WITH SYRAH SAUCE

Center cut “Harris Ranch” beef tenderloin topped with braised shallots and forest mushrooms, potato puree, asparagus tips and red wine Syrah sauce.

NEW YORK AND CREAMY GARLIC SHRIMP

Charred “Kansas City”strip steak topped with Mexican shrimp in a creamy garlic-white wine sauce. Served with fondant potatoes and broccolini.

PRIME NEW YORK STRIP

 “Snake River”strip loin served over roasted sweet potatoes, crimini mushrooms, and brussel sprouts. Topped with a charred green onion chimichurri sauce.

FILET AND CRAB OSCAR

Grilled “Harris Ranch” tenderloin topped with jumbo lump crab legs, asparagus tips, and hollandaise sauce. Served with a Yukon gold hasselback potato and parmesan stuffed tomato. 

HAWAIIAN STYLE STRIP LOIN

Pineapple and soy marinated “Niman Ranch” New York steak served over a sweet potato mash, sesame oil sautéed red cabbage and yuzu-soy glaze.

CHORIZO AND CORNBREAD PORK TENDELOIN

“Heritage” pork loin stuffed with cornbread, celery, onions and local chorizo stuffing. Served with a butternut squash hash and apple Pico de Gallo.

FLAT-IRON STEAK WITH MUSHROOMS

Grilled “Angus” flat-iron steak with mushroom chasseur sauce, whole baby honey glazed carrots and green chile mac/ cheese. 

RED WINE BRAISED SHORT RIBS

Bone-out braised “Linz” short ribs with red wine, stock, carrots, celery and onion. Served over a root vegetable mash and broccolini spears. 

SKIRT STEAK PINWHEELS

Thinly pounded flank steak rolled with parmesan cheese, parsley and lemon zest. Served with boursin and buttermilk mashed potatoes and vegetables.   

FRENCH ONION SALISBURY STEAK

House ground burger patty with a braised onion and mushroom sauce. Served over a parmesan crusted toast point with smashed Yukon gold potatoes and French green beans almondine style. 

CLASSIC BEEF BOURGUIGNON

Red wine braised prime chuck roast with bacon, pearl onions, carrots, and mushrooms. Served over a rosemary spätzle ( dumpling style pasta )

Mediterranean Rack of Lamb

Double thick cut Colorado lamb tenderloin served over curried cous cous with minced vegetables, harrissa sauce and cucumber tzatziki sauce.

MAIN EVENT "RED BIRD" CHICKEN

CHICKEN ROULADE

Stuffed chicken breast stuffed with classic sausage and cornbread stuffing. Served with boursin cheese mashed potatoes, asparagus tips and chicken a jus sauce.

CHICKEN SALTIMBOCCA ROLLATINI

Pounded and rolled chicken breast with prosciutto ham, sauteed spinach, fresh sage    and marsala sauce. Served with a crispy polenta cake and garlic rappini. 

CHICKEN BREAST WITH BACON AGRODOLCE

Roasted skin-on chicken breast with sweet and sour bacon demi glaze.            Served with wild rice pilaf and French green beans almondine. 

CHICKEN PARMESAN ROLLATINI

Breaded and stuffed chicken breast with spinach, ricotta, mozzarella and marinara.   Served with  and house made spinach fettuccini.

CHICKEN AND SAUSAGE SCARPARIELLO

   Tuscan style marinated and roasted chicken leg, thigh and Italian sausage Served over rosemary Yukon gold potatoes, sweet cherry peppers and lemon/white wine sauce.

LEMON ARTICHOKE CHICKEN

Egg battered chicken breast with artichoke, capers, shallots, white wine. Served with wild rice mushroom pilaf and charred broccolini spears. 

CHICKEN WITH SUNDRIED TOMATOES

Pan seared chicken breast topped with a tomato, basil, garlic and white wine cream sauce. Served over spinach fettuccini 

CHICKEN COQ AU VIN

Slow braised bone-in chicken thighs with red wine, pearl onions, carrots, mushrooms and chicken stock. Served over a rosemary spätzle style pasta.

TABLESIDE FLAMBE DESSERTS

CHERRIES JUBILEE

Bing cherries flambéed with cherry kirsch served over French vanilla ice cream.

BANANAS FOSTER

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

CREPES SUZETTE

Vanilla crepes flambéed with Grand Mariner, orange marmalade, orange juice and a hint of butter.

Peach Melba

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

FLOURLESS CHOCOLATE TORTE

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

MIXED BERRY COBBLER

Raspberries, strawberries and blueberries tossed in sugar and lemon zest. Topped with a sweet scone topping and French vanilla ice cream.

CHOCOLATE PECAN PIE

Classic pie crust baked with “Ghirardelli” chocolate filling, toasted pecans and fresh bourbon whipped cream. 

BRANDIED BANANA PARFAITS

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

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.

PEAR AND APPLE CRISP

Apples and pears baked with a golden oatmeal and pecan streusel crust.
Served with French vanilla ice cream. 

DARK CHOCOLATE LAVA CAKE

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

WHITE CHOCOLATE CREME BRULEE

                     Luxurious white chocolate custard with a hard sugar crust.                           Served with mascerated fresh strawberries.   

"YOGURTOLOGY" FROZEN YOGURT CUPS

Locally source yogurt and sorbet selections served in almond lattice cups.  Please ask for flavors  

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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