Plated dinner menus

Begin with a reception

• Artisanal cheeses, salami, grapes, dried fruit, and crackers
• Choose an additional selection: chips with salsa verde, pico de gallo, and guacamole; warm artichoke and spinach dip with focaccia; or hummus, vegetables, olives, marinated feta, and warm pita

Comfort

• Butter lettuce wedge with bacon, blue cheese, tomatoes, croutons, and dressing
• Seared sea scallops with cauliflower puree, melted leeks, and chives
• Braised short ribs with root vegetables, rosemary whipped potatoes, and crunchy onions
• Mini desserts served family style

French & Italian inspired

• Wild mushrooms and escargot with garlic, crostini, and chervil
• Butter lettuce, asparagus, sun-dried tomatoes, radishes, and maple balsamic dressing
• Ahi tuna pizzaiola with caper and shallot red sauce, herb lemon risotto, and squashes
• Mini desserts served family style

Elegance

• Seared sea scallops with soft polenta, roasted peppers, and Meyer lemon oil
• Burrata, basil, olive oil, arugula, balsamic glaze, and croutons
• Roasted rack of lamb with roasted garlic, eggplant, and rosemary Yukon Gold potatoes
• Mini desserts served family style

Five-Star menu

• Arugula, poached pear, blue cheese mousse, and toasted walnuts
• Dungeness crab cake with lemon shallot remoulade
• Filet mignon with Maine lobster, tarragon beurre blanc, asparagus, and Parmesan risotto
• Mini desserts served family style

Plan your dinner.

These are sample menus adapted from Chris’s published collection. Ask for a current quote and ingredient availability. Discuss dietary needs before choosing your courses. Wine pairings can be part of the planning conversation.

What is included?

Chris’s current four-course menu includes a reception selection, at least one server, china, glassware, silverware, linens, and cleanup. The proposal confirms the menu, price, and arrangements for your date.