FORMAL PLATED DINNER

A Seated Experience

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TIERED PACKAGES​

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TIER 1 — Starting at $30 per person

1 Salad Selection

2-3 Entree Selections

2-3 Side Dish Selections

Freshly Baked Rolls

Olive Oil & Aged Balsamic Vinegar, Salted Whipped Butter,

or Garlic & Herb Whipped Butter

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TIER 2 — Starting at $36 per person

1 Salad Selection

2-3 Entree Selections

2-3 Side Dish Selections

1-2 Dessert Selections

Freshly Baked Rolls

Olive Oil & Aged Balsamic Vinegar, Salted Whipped Butter,

or Garlic & Herb Whipped Butter

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For a list of pre-set menus please click the link below:

Formal Plated Dinner - Sample Menus​​

*Prices do not include labor, plateware, flatware, glassware or beverage service.

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SIGNATURE SALADS

• Insalata Mista (VG/GF/DF) — Baby greens, heirloom tomato, radish, toasted walnut, lemon-thyme vinaigrette.

• Ensalada Verde (VG/GF/DF) — Baby greens, cucumber, cherry tomato, asparagus, green olives, artichoke hearts, sherry-shallot vinaigrette.

• Chopped Wedge Salad (V/GF) — Iceberg lettuce, hickory-smoked bacon, cherry tomato, shaved red onion, gorgonzola dressing.

• Caprese Salad (V/GF) — Spring greens, cherry tomatoes, buffalo mozzarella, lemon-basil vinaigrette, aged balsamic.

• Panzanella Salad* (V) — Toasted brioche croutons, romaine, tomatoes, mozzarella, lemon-thyme vinaigrette.

• Classic Caesar Salad* (V) — Romaine, parmesan, cherry tomato, house croutons, vegetarian Caesar dressing.

• Cali Green Goddess Salad (VG/GF/DF) — Romaine, olives, marinated artichoke hearts, cucumber, red cabbage, cherry tomato, green goddess vinaigrette.

• Apple-Cherry & Goat Cheese Salad (V/GF)— Baby kale, spinach, Swiss chard, green apples, tart cherries, chèvre, toasted almonds, lemon-honey vinaigrette.

• Roasted Beet & Goat Cheese Salad (V/GF)— Spring greens, radish, cucumber, pistachio, shaved red onion, honey-goat cheese dressing.

• Strawberry & Blue Cheese Salad (V/GF) — Baby spinach, blue cheese, strawberries, candied walnuts, white balsamic vinaigrette.

• Ensalada Veraniega (VG/GF) — Mixed greens, shaved radish, cherry tomato, sweet peppers, black beans, white hominy, pickled serrano peppers, queso fresca & cilantro-lime dressing. 

 

ENTREES

Sea​​

• Herb-Lemon Roasted Faroe Island Salmon (GF/DF) — Lemon, shallot, garlic, and thyme. +$1 per guest

• Oven-Roasted Salmon* (GF) — sea salt, black pepper, caper-dill beurre blanc. +$1 per guest

• Brown Butter Steelhead Trout* (GF) — Spring peas, melted leek, brown butter buerre blanc. +$1 per guest

• Patagonian Rainbow Trout (GF/DF)— Grilled spring onions and chimichurri. +$1 per guest​

• Miso-Ginger Glazed Salmon (DF) — Oven roasted with a ginger-miso-soy glaze. +$1 per guest 

• Spanish Paella (GF/DF) — Saffron rice with seasonal shellfish, aged chorizo, chicken, sweet peppers, spring peas, piquillo peppers, green beans, onions and garlic.

• Classic Creole Gumbo — Shrimp, chicken, andouille sausage.

 

Coop

• San Marzano Braised Chicken (GF/DF) — Tomato, white wine, capers, green olives.

• Prosciutto & Gruyère Stuffed Chicken (GF) — Fresh herbs, cream, lemon zest. +$1 per guest 

• Lemon Chicken Piccata* — Garlic, white wine, capers, butter, parsley, and lemon.

• Grilled Herb-Lemon Chicken (GF/DF) — Garlic, lemon, thyme and rosemary.

• Tuscan Braised Chicken Breast* (GF) — Fresh herbs, bay leaf,  besciamella sauce.

• Oven-Roasted Chicken Breast* (GF) — Herb crust, lemon-dill beurre blanc.

• Smoked Barbecued Chicken (GF/DF) — Bone-in chicken rubbed with our own blend of spices, lightly smoked, then grilled. Served with Memphis style barbecue sauce. +$1 per guest 

• Honey-Dijon Grilled Chicken (GF/DF) — Garlic and dijon marinated chicken, grilled and  glazed with midwest honey.

• Grilled Chicken Shawarma (GF/DF) — Grilled white and dark meat chicken marinated in our own house-made shawarma seasoning. 

• Grilled Teriyaki Chicken (GF/DF) — Pineapple, tamari, green onion, sesame.

• Butter Chicken (GF/DF) — Boneless white and dark meat chicken simmered in our own house-made butter chicken sauce.

• Yellow Japanese Curry Chicken (GF/DF) — Boneless white and dark meat chicken, yellow curry, carrot, sweet potato, celery and bay leaf.

• Miso-Ginger Glazed Chicken Breast (GF/DF) — Boneless white and dark meat chicken grilled and brushed with a miso-ginger-soy glaze. Green onion & sesame.

• Jamaican Jerk Chicken (GF/DF) — Grilled bone-in chicken marinated in fresh lime juice, lime zest and our own house-made jerk spice blend.

• Grilled Honey-Harissa Chicken (GF/DF) —  Grilled harissa rubbed boneless chicken brushed with Midwest honey.

• Al Pastor Chicken (GF/DF) — Grilled marinated chicken with caramelized pineapple.

• Pollo Asada (GF/DF) — Grilled marinated chicken, cilantro, onion.

• Ancho Chile Braised Chicken (GF/DF) — Onion, peppers, cilantro.

• Albondigas (DF) — Hand made chicken chorizo meatballs with a sherry-saffron jus.

 

Pasture

• Shepherd’s Pie — Braised lamb and beef with peas, carrots, gravy and yukon gold mashed potatoes.

• Braised Chuck Roast (GF) — Cabernet-veal demi-glace, San Marzano tomato, porcini mushroom.

• Wild Mushroom Braised Boneless Beef Short Rib (GF) — Cabernet-veal demi-glace, San Marzano tomato, porcini mushroom.  +$2 per guest

• Napa Valley Beef Tri-Tip* (DF) — Cabernet-veal demi-glace. +$2 per guest

• Churrasco-Style Beef Tri-Tip (GF/DF) — Crusted in sea salt and pink peppercorns, grilled, and served with grilled spring onion and Argentinian chimichurri sauce. +$2 per guest

• Steakhouse-Style Flank Steak (GF/DF) — Marinated with sea salt, pepper, garlic, shallot, paprika, and fresh herbs. +$2 per guest

• Vaquero Flank Steak (GF/DF) — Citrus marinade, roasted tomatillo verde. +$2 per guest

• Cabernet-Braised Beef (GF/DF) — San Marzano tomato, capers, thyme, rosemary, garlic. +$1 per guest

• Italian Beef Meatballs — San Marzano tomato, garlic, shallot, fresh herbs and parmesan.

• Tuscan Lamb Meatballs — San Marzano tomato, eggplant, garlic, basil and parmesan. +$1 per guest

• Swedish Beef Meatballs —  Hand made beef meatballs with beef jus, cream, thyme, nutmeg, and cremini mushrooms. 

• Island-Style Kalua Pork (GF/DF) — Crusted in sea salt and smoked paprika and slow roasted.  Served with Hawaiian barbecue sauce.

• Hawaiian Beef Short Ribs (GF/DF) — Marinated in pineapple and gochujang, grilled, and brushed with a pineapple glaze.

• Sweet & Sour Meatballs (DF) — Hand made pork meatballs with a pineapple sweet-and-sour glaze.

• Carne Asada (GF/DF)  — Grilled and marinated flank steak with lime, cilantro, and onion. +$1 per guest

• Chili-Braised Beef Birria (GF/DF) — Slow braised & shredded beef with guajillo and ancho peppers.

• Carnitas (GF/DF) — Slow-cooked Mexican-style pork shoulder.

• Al Pastor Pork (GF/DF) — Grilled marinated pork with caramelized pineapple.

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Garden

• Eggplant Parmesan* (V) — Mozzarella, parmesan, cream, braised spinach, toasted breadcrumbs.

• Vegan Vegetable Lasagna* (VG/DF) — Italian style tofu ricotta, vegan herb besciamella sauce, summer squash, zucchini, eggplant, spinach, garlic, shallot, and San Marzano tomatoes.

• Eggplant, Tomato & Squash Tian* (V/GF) — Roasted, shingled and topped with sauteed sweet peppers, red onion, garlic, shallot, Castelvetrano olives, baby buffalo mozzarella, and fresh oregano.

• Pasta Della Trattoria* (V) — Penne pasta with besciamella sauce, cremini mushrooms, arugula, caramelized onions, parmesan, lemon-herb gremolata.

•  Ziti Pasta with Romesco & Manchego* (V) — Snow peas, spinach, garlic, shallot, fresh oregano, marjoram, and lemon with a roasted red pepper sauce.  Topped with shaved Manchego cheese.

• Mediterranean Pasta* (VG/DF) — Cavatappi, garlic, artichoke, olives, tomato, and fresh herbs, and extra virgin olive oil.

• Eggplant Caponata (VG/GF/DF) — Capers, oven-roasted eggplant, San Marzano tomatoes, olives, red peppers, and fresh basil.

• Thai Green Curry (V/GF/DF) — Tofu, shiitake, sweet potato, carrot, bell pepper.

• Japanese Yellow Curry (VG/GF/DF) — Tofu, sweet potato, carrot, celery, and garlic.

• Stir Fried Tofu & Vegetables (VF/GF/DF) — 

• Poblano & Cheese Enchiladas (V/GF) — with Oaxacan cheese, roasted poblano peppers and our red enchilada sauce.

• Black Bean & Corn Enchiladas (V/GF) — with Oaxacan cheese, roasted yellow corn, black beans and our red enchilada sauce.

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SIDE DISHES

Polenta

• Creamy Herb Polenta (V/GF) — Fresh herbs, lemon zest and chèvre goat cheese.

• Sweet Corn Polenta (V/GF) — White cheddar cheese, yellow corn, butter and cream.

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Beans

• Black Eyed Peas (GF/DF) — With smoked ham hocks, sweet onion and bay leaf.

• Ranch-Style Chili Beans* (VG/GF) — Pinto beans, ancho chili, and cotija cheese.

• Black Beans* (VG/GF) —  Slow cooked black beans topped with green onion, cilantro, and queso fresca.

• Pinto Beans* (VG/GF/DF) — Slow cooked pinto beans topped with green onion, cilantro, and queso fresca.

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Rice

• Spanish Rice (VG/GF/DF) — House made sofrito, vegetable stock.

• Mexican-Style Rice (VG/GF/DF) — Green onion, cilantro, garlic, smoked chili and lime.

• Porcini Mushroom Risotto (V/GF) — Sauteed garlic, porcini and cremini mushrooms, cream, and parmesan. +$.50 per guest

• Lemon & Parmesan Risotto (V/GF) — Vegetable stock, fresh herbs, lemon zest, and parmesan. +$.50 per guest

• Vegan Paella (VG/GF/DF) — Saffron rice with peppers, onion, beans, and piquillo peppers.

• Wild Mushroom Rice Pilaf* (V) — Porcini and cremini mushrooms, orzo, butter, garlic, and thyme.

• Wild Mushroom Dirty Rice (VG/GF/DF) — Seasonal wild mushrooms with green bell peppers, celery, onion, and creole spices.

• Fried Rice (V/GF/DF) — Fried egg, carrot, green onion, peas, peppers, tamari, and sesame oil.

• Coconut Rice (V/GF/DF) — Made with sea salt, black pepper and coconut milk 

 

Pasta

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• Hawaiian Mac Salad (VG/DF) — Classic island-style macaroni “mac” salad with shredded carrot and mayo.

• Mac & Cheese* (V) — Cavatappi pasta with sharp cheddar, parmesan, jack, and cream. +$1.00 per guest

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Potatoes

• Yukon Gold Mash* (V) — With Yukon gold potatoes, cream, butter, sea salt, black pepper and green onions. 

• Roasted Garlic Mashed Potatoes* (V/GF) — Yukon gold potatoes with roasted garlic, cream, butter, sea salt and black pepper.

• Black Garlic Mashed Potatoes* (VG/GF) — Yukon gold potatoes with black garlic, cream, butter, sea salt and black pepper. +$1 per guest

• Oven-Roasted Baby Potatoes (VG/GF/DF) — With garlic, thyme, rosemary, sea salt, and black pepper.

• French Potato Salad (VG/GF/DF) — Roasted red potatoes, herbs, green onion, Dijon mustard, champagne vinegar, honey, roasted red potatoes, fresh parsley, fresh thyme, fresh oregano, tarragon, green onions, Dijon mustard, champagne vinegar, and honey.

• Papas Bravas* (V/GF) — Oven roasted baby potatoes with smoked paprika, roasted garlic, romesco sauce, cotija cheese, and green onions.

• Sicilian Potato Salad (VG/GF/DF) — Steamed baby potatoes with fresh tomatoes, shaved pickled red onion, capers, Castelvetrano olives, fresh basil, fresh oregano, sea salt, black pepper and extra virgin olive oil. 

 

Vegetables

• Braised Mustard Greens & Lentils (V/GF/DF) — With garlic, lemon, oregano, and a pistachio gremolata.

• Asparagus Gratin (V/GF) — With Pinconning cheese, melted leeks, cream, and butter toasted breadcrumbs.

• Cauliflower Gratin (V/GF) —  Roasted cauliflower, garlic, shallot, and capers with cream, lemon zest and smoke paprika

• Harissa Roasted Carrots & Cauliflower (VG/GF/DF) — House made harissa glazed carrots and cauliflower with parsley and lemon.

• Oven-Roasted Summer Squash (VG/GF/DF) — With sweet peppers and cherry tomato.

• Provencal Vegetables (V/GF/DF) — Broccoli, cauliflower, green beans, asparagus and carrots with fresh herbs, garlic, shallot and a Boursin cheese besciamella sauce.

• Oven-Roasted Seasonal Vegetables (VG/GF/DF) — A seasonal combination of broccoli, cauliflower, green beans, asparagus, squash, sweet peppers, and carrots with fresh herbs, garlic, shallot, and lemon.

• Green Bean Casserole* (V) — Garlic, shallot, sauteed mushroom, caramelized onions, topped with butter toasted breadcrumbs.

• Oven Roasted Butternut Squash, Parsnips & Carrots* (V/GF) — Butter, garlic, shallot, thyme, and rosemary.  

• Roasted Brussels Sprouts* (V/GF) — Lemon zest, garlic, shallot, parmesan cheese.

• Corn Succotash (V/GF/DF) — Roasted baby potatoes, fava beans, poblano and sweet peppers, charred green onions.

• Thai Spiced Roast Eggplant (VG/GF/DF) — With garlic, spinach and black bean paste.

 

Rolls​

• Assorted Ciabatta Rolls (VG/DF) — A mix of whole wheat, Italian, sweet pepper, olive 

• Brioche Rolls (V)
• Hawaiian Sweet Rolls (VG/DF) 

• Focaccia Bread (VG/DF)
• Naan Flatbread (VG/DF)
• Fresh Corn & Flour Tortillas + Corn Tortilla Chips (VG/GF/DF)

Accoutrements
• Garlic & Herb Whipped Butter (V/GF)
• Classic Salted Whipped Butter (V/GF)
• Extra Virgin Olive Oil & Aged Balsamic Vinegar (VG/GF) 

• Salsa Roja & Salsa Verde (VG/GF/DF)  

• Garlic Sauce (VG/GF/DF)  

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(VG) Vegan — (V) Vegetarian— (GF) Gluten Free — (DF) Dairy Free 

(*) Indicates items than can easily be made Gluten Free and/or Dairy Free.