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.
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 individual selections:
Boursin Cheesecake Bites with Green Grape Salsa
Stuffed Cherry Tomatoes with Mascarpone and Basil Pesto
Crispy Prosciutto Wrapped Asparagus Spears
Bruschetta with Apple, Brie and Fig Spread
CRAB AND COD CAKES
Pan seared fresh cornbread cakes with fresh lump crab and Alaskan cod.
Served with a fried caper remoulade and lemon wedges.
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 garlic rubbed toast points. Topped with mascarpone cheese and fresh chives.
ARANCINI BOLOGNESE
Panko crusted risotto balls stuffed with bolognese meat sauce. Served with marinara sauce, powdered 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, parmesan cheese, onions and breadcrumb topping. Served with a side of 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 and a hint of cream.
MEATBALLS AND POTATO
Pan seared beef and pork meatballs with fresh tomato pomodoro sauce. Served with a mini potato gratin and shredded parmesan curls.
CRAB STUFFED JUMBO SHRIMP
Jumbo Mexican shrimp stuffed with lump crab meat, green onions, mustard, garlic, lemon and breadcrumbs. Served with a lemon, garlic and butter sauce.
ASPARAGUS AND PARMESAN FLAN
Panko crusted asparagus spears with parmesan custard, fresh asparagus pesto and yellow pea shoots.
SEA SCALLOPS AND BRUSSEL SPROUTS
Jumbo dry packed scallops served with sautéed brussel sprout leaves, thick cut bacon, caramelized apples and butternut squash puree.
SALADS
THE CAESAR
Our signature Caesar dressing with baby romaine hearts, cornbread croutons shaved parmesan cheese and a splash of lemon.
FARMERS GARDEN
Seasonal greens with yellow roasted beets, green beans, black olives and boursin cheese croutons. Tossed with a sherry- mustard vinaigrette.
LAYERED SUMMER SALAD
Layers of cherry tomatoes, roasted corn, striped bell peppers, charred red onions, toasted farro grain, pepitas and Arizona microgreens.
Served with a lemon- cilantro vinaigrette.
SHAVED SQUASH SALAD
Thinly sliced green and yellow squash tossed with a green olive and walnut salsa verde. Finished with ricotta salata cheese and fresh chives.
SPRING'S BOUNTY
Seasonal spring greens with watermelon radish, shaved baby carrots and asparagus tips. Tossed with a fresh strawberry vinaigrette.
KALE AND QUINOA SALAD
Shredded organic kale and quinoa with green grapes, slivered almonds, dried cranberries and red bell peppers. Tossed with a honey- mustard vinaigrette.
WINTER GREEN SALAD
Seasonal winter greens tossed with candied pecans, dried cherries, sliced apples and domestic blue cheese. Served with a cinnamon honey vinaigrette.
GRILLED CHERRY TOMATO AND BIBB SALAD
Deconstructed boston bibb lettuce tossed with a buttermilk-white cheddar dressing, sliced red onions and domestic blue cheese.
Topped with a char grilled cherry tomato skewer.
ARUGULA AND ENDIVE SALAD
Baby arugula and Belgian endive with sliced pears, red onions, toasted pine nuts, domestic blue cheese and crispy pancetta. Tossed with a garlic and white balsamic vinaigrette.
HOT AND COLD SOUPS
CAULIFLOWER AND BRIE
Roasted cauliflower and brie infused soup served with marcona almond dust, fresh chives and brie mousse.
SPICY COCONUT, CARROT, AND CUMIN
Carrot and ginger soup with Thai chilies, 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 SOUP
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 SOUP
Pureed black bean soup cooked with a ham bone and aromatics. Garnished with mexican creme, cilantro and lime.
SWEET CORN AND MUSHROOM SOUP
Roasted corn soup served with forest mushroom medley, roasted garlic chips creme fraiche and thick cut applewood bacon.
MANHATTAN STYLE CLAM CHOWDER
Tomato based soup with onion, fennel, celery, garlic, potatoes, white wine clam broth and fresh herbs.
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 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, mint and english cucumbers.
Served with lemon scented croutons.
CLASSIC VICHYSSOISE
Chilled potato and leek based soup garnished with chives and garlic oil.
INTERMEZZO
Chef’s seasonal fresh fruit sorbet served as a palate cleanser.
MAIN EVENT SEAFOOD
POTATO CRUSTED HALIBUT
Potato flake crusted Alaskan halibut served over cauliflower puree, julianne seasonal vegetable medley and lemon beurre blanc.
ARIZONA SALMON WELLINGTON
Individual Farroe Island salmon fillets wrapped in puff pastry and creamed spinach with pernod. Served with a potato puree and a cactus emblem.
WILD SALMON AND PEA RISOTTO
Pan seared Farroe Island salmon served over pureed sweet pea risotto, lemon shallots and parmesan. Topped with a micro green salad.
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, pickled jalapenos and cilantro. Served over green 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 with crispy polenta cakes.
MAIN EVENT BEEF
PRIME BEEF TENDERLOIN
Whole spice-rubbed “Harris Ranch” beef tenderloin served with a duo potato gratin, julienne vegetable medley and red wine syrah sauce.
NEW YORK AND CREAMY GARLIC SHRIMP
Prime New York strip loin topped with two jumbo Mexican shrimp sauteed in a creamy garlic white sauce. Served with crispy fondant potatoes and lemon charred broccolini spears.
NEW YORK STRIP LOIN
Pan seared 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 beef tenderloin topped with jumbo lump crab meat, asparagus tips, and hollandaise sauce. Served with mashed potatoes and parmesan baked tomato.
HAWAIIAN STYLE RIB-EYE
Pineapple and soy marinated prime rib-eye steak served with sweet potato mash, sesame oil sautéed red cabbage and yuzu-soy glaze.
FLAT-IRON STEAK WITH MUSHROOMS
Grilled flat-iron steak with mushroom chasseur sauce, honey glazed baby carrots with green chile mac and cheese.
MEDITARANIAN RACK OF LAMB
Double thick cut Colorado lamb tenderloin served over curried couscous with minced vegetables, harissa sauce and fresh cucumber tzatziki sauce.
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.
Served with a natural reduction sauce and gremolata.
ITALIAN STYLE BEEF BRACIOLE
Thinly sliced top sirloin filled with prosciutto ham, breadcrumbs
parmesan cheese, pinenuts, golden raisins and parsley.
Served with sautéed broccoli-rabe with garlic, olive oil and chile flake.
FRENCH ONION SALISBURY STEAK
House ground burger patty topped with a slow braised onion-beef broth sauce. Served over a parmesan crusted toast point, white cheddar mashed potatoes, and green beans almondine.
CLASSIC BEEF BOURGUIGNON
Red wine braised short ribs with bacon, pearl onions, carrots, and mushrooms. Served over a rosemary-mustard spätzle ( dumpling style pasta )
MAIN EVENT CHICKEN
CHICKEN ROULADE
Stuffed chicken breast with sautéed spinach, mushrooms, garlic and parmesan cheese. Served with boursin mashed potatoes, asparagus tips and a jus sauce.
CHICKEN SALTIMBOCCA ROMANO
Pounded chicken breast with prosciutto ham, fresh sage and marsala sauce. Served with a crispy polenta cake and julianne vegetables.
AIRLINE CHICKEN BREAST WITH BACON AGRODOLCE
Roasted skin-on chicken breast with sweet and sour bacon demi glaze. Served with wild rice pilaf and baby glazed carrots.
SPINACH AND RICOTTA CHICKEN
Baked chicken breast topped with sauteed spinach, ricotta and mozzarella cheese cooked in marinara sauce. Served over homemade spinach fettuccine with roasted cherry tomatoes.
CHICKEN AND SHAVED ZUCCHINI SALAD
Pounded herb marinated chicken breast served with a shaved zucchini salad tossed in a walnut-green olive tapenade.
LEMON ARTICHOKE CHICKEN
Egg battered “Red Bird” chicken breast sauteed with artichoke heart, capers, shallots, white wine and chicken stock. Served with wild rice pilaf and charred broccolini spears with parmesan cheese.
CHICKEN WITH SUNDRIED TOMATOES
Pan seared chicken breast with tomatoes, white wine, capers, cream and basil.
Served over fresh spinach fettuccine and sauteed zucchini.
CHICKEN COQ AU VIN
Braised chicken thighs with red wine, pearl onions, carrots, mushrooms and chicken stock. Served over a rosemary-mustard spätzle ( dumpling 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.
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.
TRIPLE CHOCOLATE BREAD PUDDING
Baked croissant bread with chocolate chips, chocolate custard, and chocolate ganache served with whipped cream and fresh strawberries.
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.
RED VELVET OREO LAVA CAKES
Red velvet chocolate cake filled with cream cheese filling.
Served with fresh whipped cream.
PEANUT BUTTER AND STRAWBERRY ICE CREAM SANDWICH
Homemade peanut butter cookies and strawberry ice cream.
Served with a vanilla creme anglaise and raspberry coulis sauces.
"YOGURTOLOGY" FROZEN YOGURT CUPS
Locally source yogurt and sorbet selections served in almond lattice cups.
Salads
Hot and Cold Soups
Intermezzo
Please specify if you would like the Chefs seasonal sorbet served as a palate cleanser.
Main Event Seafood
Main Event Beef
Check out our main event beef menu by clicking below
Main Event Chicken
Tableside Fambeed Desserts
Additional Desserts
What Customers Are Saying
About Us
We pride ourselves on what our happy clients say.
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