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 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
Bruschetta with Garlic-Rappini and White Bean Puree

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

Fresh Alaskan crab and cod mixed with cornbread, green onions, mayonnaise, lemon and old bay seasoning. Served with a caper remoulade sauce and lemons.

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 cornbread. Served with a lemon and chive buerre blanc.

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 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 beets, green beans, black olives and boursin cheese croutons. Tossed with a sherry- mustard and tarragon 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 fresh herb 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 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 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 shallot 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. Please specify if want this added.

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 ARTICHOKE RISOTTO

Pan seared Farroe Island salmon served over a fennel and artichoke risotto. Topped with baby field greens with local olive oil and lemon.

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.

Check out our appetizer menu by clicking below

Salads

Check out our salad menu by clicking below

Hot and Cold Soups

Check out our hot and cold soups menu by clicking below

Intermezzo

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

Main Event Seafood

Check out our main event seafood menu by clicking below

Main Event Beef

Check out our main event beef menu by clicking below

Main Event Chicken

Check out our main event chicken menu by clicking below

Tableside Fambeed Desserts

Check out our main fambeed desserts menu by clicking below

Additional Desserts

Check out our additional desserts menu by clicking below

Want help planning your next event?

What is the perfect way to enjoy your next event? Be a part of it and leaving the catering to Tableside Gourmet.

LEARN MORE

What Customers Are Saying
About Us

We pride ourselves on what our happy clients say.

Read Charles P.'s review of Tableside Gourmet on Yelp

Read Nicole B.'s review of Tableside Gourmet on Yelp

Read Rick H.'s review of Tableside Gourmet on Yelp

Read Jill O.'s review of Tableside Gourmet on Yelp

Read Danielle H.'s review of Tableside Gourmet on Yelp

Read Kristi B.'s review of Tableside Gourmet on Yelp