Example Dinner Menus
Pricing for Custom Private Dining
Pricing includes all ingredients, preparation, on-site cooking, cleanup and one assistant. Minimum of 4 guests.
3-Course Dinner
Starting at $125 per guest.
$125
4-Course Dinner
Starting at $145 per guest.
$145
5-Course Dinner
Starting at $165 per guest.
$165
5-Course Romantic Dinner for Two
Pricing starting at $549 for two with optional add-ons.
$549
Chef’s Signature Heavy Hors d’Oeuvres Experience
Minimum is $500.
$85
Chef’s Signature Heavy Hors d’Oeuvres Experience
$500 minimum, Starting at $85 per person (minimum of 6 guests)
Example Menu:
Mini Lump Crab Cakes, Spicy Aioli, Microgreens (GF) Steak Crostini with Horseradish Cream and Caramelized Onion Jam Prosciutto & Melon Skewers with Aged Balsamic Reduction Truffle Mushroom Crostini with Thyme and Gruyère Mini lobster roll bites- Butter-toasted brioche square with a scoop of lobster salad Shrimp Cocktail, House Cocktail Sauce, Lemon Aioli (GF)
$85
Optional Enhancements
Additional Appetizer Selection +$12 per guest Mini Desserts + $ 12 per guest Passed Hors d’Oeuvres Service +$150 (includes one server) Seasonal Charcuterie Display with Artisanal Meats, Cheeses, and Accoutrements (starting at $100)
Cold Hors d'Oeuvres
Bruschetta
Toasted Italian bread with garlic, tomato, olive oil, fresh basil, and parmigiano (V)
Steak Crostini
With Horseradish Cream and Caramelized Onion Jam
Shrimp ceviche
Fresh shrimp marinated in lemon with tomato, avocado, red pepper, and cilantro
Mini Lobster Roll Bites
Butter-toasted brioche square with a small scoop of lobster salad
Mexican style fresh guacamole and chips
Prosciutto and melon skewers
Chicory boats with blue cheese, apple and walnuts
With blue cheese, apple and walnuts, drizzled with raw honey
Shrimp Cocktail
Served with House Cocktail Sauce, Lemon Aioli
Fig Jam Crostini with Goat Cheese and Prosciutto
Charcuterie Board
Spread of a variety of cured meats, cheeses, olives, nuts, jams, fresh baguettes and crackers
Hot Hors d'Oeuvres
Bacon-wrapped dates
Bacon wrapped jalapenos
With cream cheese filling
Mini Beef Wellington Bite Cups
With caramelized onions and mushrooms
Mini lump Crab Cakes
Served with spicy aioli, and microgreens- Chef Julia's signature recipe without fillers
Skewered Wild Shrimp
Brushed with warm garlic-chili butter
Seared scallops
Served with balsamic bacon jam
Baked brie en croute
With fig jam and crackers
Baked feta cheese with tomatoes, garlic, peppers and onion
Served with bread for dipping
Truffle Mushroom Crostini with Thyme and Gruyère
Stuffed artichoke bottoms with spicy red pepper sauce (V)
Served with spicy red pepper sauce
Sesame-crusted Ahi Tuna
served with crisp cucumber and a light citrus Aioli
Soups
Classic Lobster Bisque
Butternut Squash Soup with Sage & Toasted Pumpkin Seeds
Truffled Cauliflower Bisque with Crostini
Carrot-Ginger Soup with Coconut
French Onion Soup
Cream of Mushroom
Roasted Tomato Basil Soup
Salads / Starters
Roasted beet salad
With crumbled goat cheese, honey crisp apple, red onion and caramelized pecans
Wedge salad
With tomato, egg, bacon, onion, blue cheese, homemade ranch dressing
Signature Caesar salad
With homemade dressing and croutons
Harvest Salad
Mixed greens, roasted sweet potatoes, apples, candied pecans, goat cheese, apple-cider vinaigrette
Beef & Lamb Entrees
Sides can be substituted
Slow roasted short ribs
Served in a dark red wine sauce with whipped potatoes and green beans
Surf and Turf - Filet and lobster tail OR sea bass
With sautéed baby spinach and roasted fingerling potatoes
Filet Mignon
With asparagus, mashed red skin potatoes and sherry-mushroom sauce
Deconstructed Beef Wellington
With wild mushroom, port wine reduction and roasted mini carrots
Chateaubriand
Beef tenderloin roasted in whole with creamy bearnaise, asparagus, and roasted garlic whipped potatoes
Marinated lamb chops
With green beans and roasted dutch potatoes
Grilled lamb filet
With french green beans and potatoes au gratin * 2 weeks notice is required
Seafood Entrees
Pan-seared halibut
With orzo pasta, sautéed vegetables, and saffron sauce
Salmon Wellington
Baked with cheesy spinach in puff pastry, lemon sauce, potatoes and broccoli
Seared sea scallops
Over saffron risotto and crispy prosciutto
Lobster and crab-stuffed cod
With couscous, vegetables and white wine garlic sauce
Pasta & Vegetarian Entrees
Gnocchi in mushroom cream sauce
With garlic mushrooms and truffle in cream sauce
Spinach risotto
With asparagus, mushrooms, peas, and parmesan sauce
Creamy tomato cheese ravioli
With fresh mozzarella and basil
Shrimp scampi
With garlic, cherry tomatoes, and basil over fresh penne pasta
Chicken Entrees
Chicken Marsala Milanese
Organic chicken breast with marsala mushroom sauce, green beans and angel hair pasta
Chicken piccata
Organic chicken breast, artichoke hearts, capers, and a lemon white wine sauce
Chicken Under the Brick
Organic chicken baked with pesto under puff pastry, roasted cherry tomatoes and green beans
Sides
Whipped potatoes
Roasted herb potatoes
Lyonnaise potatoes
Potato au gratin
Pearl couscous
Orzo pasta
Mashed cauliflower
Roasted asparagus
Sauteed green beans
Wilted baby spinach
Creamed spinach
Honey glazed baby carrots
Seasonal vegetable medley
Roasted Brussels sprouts
Dessert
Molten lava cake, ice cream and mixed berries
Classic French Mousse au chocolate
Classic Crème Brulee (GF)
Tiramisu
Flourless Chocolate Torte With espresso whipped cream and raspberry coulis
Warm Apple Crisp with Vanilla Bean Ice Cream
Strawberry Shortcake
Buttermilk biscuit, macerated strawberries and whipped cream