Example Dinner Menus

Menus

Pricing for Custom Private Dining

Select from curated multi-course menus, or work with Chef Julia to design a custom dining experience that fits your occasion and taste. Chef Julia can create menu options to accommodate any dietary restrictions.

3-Course Dinner

Starting at $125 per guest. Pricing includes all ingredients, preparation, on-site cooking, cleanup and one assistant. Minimum of 4 guests.

$125

4-Course Dinner

Starting at $145 per guest. Pricing includes all ingredients, preparation, on-site cooking, cleanup and one assistant. Minimum of 4 guests.

$145

5-Course Dinner

Starting at $165 per guest. Pricing includes all ingredients, preparation, on-site cooking, cleanup and one assistant. Minimum of 4 guests.

$165

5-Course Romantic Dinner for two – starting at $549

Pricing starting at $549 for two with optional add-ons. Pricing includes all ingredients, preparation, on-site cooking and cleanup.

$549

Chef’s Signature Heavy Hors d’Oeuvres Experience

See below for further examples. 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)

Vegetarian

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

Extra Fee Applies

Mexican style fresh guacamole and chips

Vegetarian

Gluten free

Prosciutto and melon skewers

Gluten free

Chicory boats with blue cheese, apple and walnuts

With blue cheese, apple and walnuts, drizzled with raw honey

Vegetarian

Gluten free

Shrimp Cocktail

Served with House Cocktail Sauce, Lemon Aioli

Gluten free

Whipped Ricotta Crostini with Honey and Pistachio

Vegetarian

Charcuterie Board

Spread of a variety of cured meats, cheeses, olives, nuts, jams, fresh baguettes and crackers

Extra Fee Applies

Hot Hors d'Oeuvres

Bacon-wrapped dates

Gluten free

Bacon wrapped jalapenos

With cream cheese filling

Gluten free

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

Extra Fee Applies

Gluten free

Skewered Wild Shrimp

Brushed with warm garlic-chili butter

Seared scallops

Served with balsamic bacon jam

Extra Fee Applies

Gluten free

Baked brie en croute

With fig jam and crackers

Vegetarian

Baked feta cheese with tomatoes, garlic, peppers and onion

Served with bread for dipping

Vegetarian

Truffle Mushroom Crostini with Thyme and Gruyère

Stuffed artichoke bottoms with spicy red pepper sauce (V)

Served with spicy red pepper sauce

Vegetarian

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

Salads / Starters

Roasted beet salad

With crumbled goat cheese, honey crisp apple, red onion and caramelized pecans

Gluten free

Wedge salad

With tomato, egg, bacon, onion, blue cheese, homemade ranch dressing

Signature Caesar salad

With homemade dressing and croutons

Autumn Harvest Salad

Mixed greens, roasted sweet potatoes, apples, candied pecans, goat cheese, apple-cider vinaigrette

Gluten free

Vegetarian

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

Gluten free

Extra Fee Applies

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

Gluten free

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

Extra Fee Applies

Seafood Entrees

Pan-seared halibut

With orzo pasta, sautéed vegetables, and saffron sauce

Gluten free

Extra Fee Applies

Salmon Wellington

Baked with cheesy spinach in puff pastry, lemon sauce, potatoes and broccoli

Seared sea scallops

Over saffron risotto and crispy prosciutto

Gluten free

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

Vegetarian

Spinach risotto

With asparagus, mushrooms, peas, and parmesan sauce

Vegetarian

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

Pistachio Cheesecake with crunchy topping

Flourless Chocolate Torte With espresso whipped cream and raspberry coulis

Warm Apple Crisp with Vanilla Bean Ice Cream