Dinner Party Menu Suggestions
THE SILVER SPOON
A Personal Chef Service
DINNER PARTY MENU
Curated Experiences & Custom Selections
Spring / Summer 2026
═══════════════════════════════════════════════════════
Curated culinary experiences for unforgettable evenings. These signature menus
are crafted to inspire your planning. Your actual menu will be customized to
perfectly match your event, preferences, and dietary requirements.
═══════════════════════════════════════════════════════
SIGNATURE CURATED MENUS
═══════════════════════════════════════════════════════
CLASSIC STEAKHOUSE ELEGANCE
A timeless celebration of perfectly aged beef
───────────────────────────
FIRST COURSE
French Onion Bites
SALAD
Mixed Baby Greens with Orange Vinaigrette & Candied Pecans
ENTRÉE
Individual Beef Wellingtons — Filet with Mushroom Duxelles & Pâté in Puff Pastry
Haricot Verts with Bacon & Shallots • Provençal Stuffed Tomato
DESSERT
Molten Chocolate Cakes with Espresso Whipped Cream
COASTAL REFINED
Fresh, bright flavors from land and sea
───────────────
FIRST COURSE
Seared Scallops with Crème Fraîche & Caviar
SALAD
Lobster & Roasted Red Pepper Salad
ENTRÉE
Almond-Crusted Salmon with Leek & Lemon Cream
Mushroom Barley Pilaf
DESSERT
Coconut Panna Cotta
FRENCH COUNTRYSIDE
Rustic elegance inspired by Provence
FIRST COURSE
Brie & Caramelized Onion Tartlets
SALAD
Frisée with Walnuts, Apples, Grapes & Blue Cheese
ENTRÉE
Herb-Crusted Rack of Lamb with Minted Demi-Glace
Roasted Asparagus • Potato Gratin
DESSERT
Crème Brûlée with Fresh Raspberries
MODERN MEDITERRANEAN
Sun-drenched flavors, healthy and vibrant
────────────────────
FIRST COURSE
Tomato & Basil Bruschetta
SALAD
Fig, Prosciutto & Mozzarella Salad
ENTRÉE
Sea Bass with Pineapple, Chili & Basil Glaze
Coconut Rice with Cilantro • Roasted Asparagus
DESSERT
Fresh Berries with a Trio of Sorbets
SURF & TURF CELEBRATION
The best of both worlds
───────────────────────
FIRST COURSE
Shrimp & Scallop Cakes with Ginger-Soy Dipping Sauce
SALAD
Spinach & Arugula with Strawberries & Goat Cheese
ENTRÉE
Prime NY Strip Steak & Broiled Lobster Tail
Parmesan Roasted Asparagus with Truffles • Lyonnaise Potatoes
DESSERT
Chocolate Orange Pots de Crème
SEASONAL FARM-TO-TABLE
Fresh vegetables take center stage
──────────────────────
FIRST COURSE
Grilled Vegetable Stacks with Balsamic Glaze
SALAD
Roasted Beet Salad with Goat Cheese Soufflés
ENTRÉE
Sautéed Chicken Cutlets with White Wine & Herb Pan Sauce
Rice Pilaf with Peas & Red Peppers
DESSERT
Brown Sugar Glazed Pears with Gingered Mascarpone
════════════════════════════════════════════════════════════
CREATE YOUR OWN MENU
Mix and match from our à la carte selections to design your perfect evening
════════════════════════════════════════════════════════════
APPETIZERS
──────────
Buttermilk Herb Pancakes Topped with Caviar
French Onion Bites
Mini Beef Wellingtons
Shrimp & Scallop Cakes with Ginger-Soy Dipping Sauce
Spiced Shrimp & Avocado Crostini
Crostini with Beef Tartare & White Truffle Oil
Brie & Caramelized Onion Tartlets
Seared Scallops with Crème Fraîche & Caviar
Prosciutto-Roasted Figs
Chilled Pea Shots with Spicy Crab
Wild Mushroom Crostini
Artisan Cheese Selections with Fresh Fruits, Crackers & Flatbreads
Roasted Chilled Shrimp with Cocktail Sauce
Tomato & Basil Bruschetta
Crab & Corn Beignets
Smoked Salmon Spirals
Mushrooms Stuffed with Goat Cheese, Spinach & Bacon
Crab Cakes with Remoulade
Bacon-Wrapped Ginger-Soy Scallops
SALADS & FIRST COURSES
──────────────────────
Baby Greens, Avocado & Sun-Dried Tomatoes with Pistachio-Encrusted Warm Goat Cheese
Frisée with Walnuts, Apples, Grapes & Blue Cheese
Spinach & Arugula with Strawberries & Goat Cheese
Tomato, Avocado & Roasted Corn Salad
BLT Salad with Buttermilk-Chive Dressing
Roasted Beet Salad with Goat Cheese Soufflés
Mixed Green Salad with Pears, Walnuts & Blue Cheese
Lobster & Roasted Red Pepper Salad
Fig, Prosciutto & Mozzarella Salad
Asparagus Salad with Toasted Walnuts & Goat Cheese
Mixed Baby Greens with Orange Vinaigrette & Candied Pecans
Grilled Vegetable Stacks with Balsamic Glaze
Crab & Avocado Salad
Tuna Carpaccio with Watercress Salad & Balsamic Dressing
ENTRÉES — BEEF & VEAL
─────────────────────
Beef Tenderloin with Vanilla Béarnaise Sauce
Broccolini • Lyonnaise Potatoes
Roast Prime Rib with Horseradish Crust & Wild Mushrooms
Roasted Asparagus • Gorgonzola Polenta
Tenderloin of Beef with Wine Sauce & Gorgonzola Crumbles
Creamed Spinach • Roasted New Potatoes
Balsamic Glazed Short Ribs
Wild Mushroom Risotto • Garlic Green Beans
Shrimp-Stuffed Filet Mignon
Spinach & Madeira • Garlic Mashed Potatoes
Individual Beef Wellingtons — Filet with Mushroom Duxelles & Pâté in Puff Pastry
Haricot Verts with Bacon & Shallots • Provençal Stuffed Tomato
Surf & Turf — Prime NY Strip Steak & Broiled Lobster Tail
Parmesan Roasted Asparagus with Truffles • Lyonnaise Potatoes
Osso Bucco
Saffron & Parmesan Risotto
Veal Scaloppini with Lemon, Mushroom & Caper Sauce
Grilled Polenta
Veal Piccata
Garlic Haricot Verts • Parmesan Smashed Potatoes
Veal Marsala
Egg Noodles • Sautéed Sugar Snap Peas
ENTRÉES — PORK
──────────────
Sage-Roasted Pork Tenderloin with Dried Plum Sauce
Garlic-Chive Mashed Potatoes • Sautéed Sugar Snap Peas
Roast Pork Tenderloin with Cranberry-Port Sauce
Whipped Sweet Potatoes • Garlic Green Beans
Roasted Pork Loin with Apricot-Armagnac Compote
Sautéed Swiss Chard • Roasted Potatoes
Pork Tenderloin with Caramelized Pears & Pear-Brandy Cream Sauce
Baby Carrots • Buttered Egg Noodles
ENTRÉES — LAMB
──────────────
Herb-Crusted Rack of Lamb with Minted Demi-Glace
Roasted Asparagus • Potato Gratin
Mustard-Crusted Rack of Lamb with Pomegranate Sauce
Butternut Squash Gratin • Haricot Verts
Braised Lamb Shanks
White Beans
Butterflied Leg of Lamb Marinated with Rosemary & Garlic
Ratatouille • Orzo with Parmesan
ENTRÉES — POULTRY
─────────────────
Sautéed Duck Breast with Figs & Port
Wild Rice Pilaf • Sautéed Seasonal Vegetables
Chicken Wrapped in Prosciutto & Sage in Marsala Cream Sauce
Roasted Grape Tomatoes • Parmesan Orzo
Moroccan Lemon Chicken with Mango Chutney
Herbed Basmati Rice
Sautéed Duck Breast with Pinot Noir Sauce
Broccoli Rabe with Toasted Pine Nuts • Potato Puree
Sautéed Chicken Cutlets with White Wine & Herb Pan Sauce
Rice Pilaf with Peas & Red Peppers
Chicken in a Cherry-Marsala Sauce
Wild Rice Pilaf • Broccolini
ENTRÉES — SEAFOOD & FISH
────────────────────────
Snapper Veracruz Style with Tomatoes & Olives
Saffron Rice
Sea Bass with Pineapple, Chili & Basil Glaze
Coconut Rice with Cilantro • Roasted Asparagus
Spicy Asian Grilled Shrimp
Broccoli with Orange-Sesame Sauce • Asian Rice Pilaf
Seared Sesame Tuna
Sautéed Vegetables • Wasabi Mashed Potatoes
Grilled Swordfish with Mediterranean Salsa
Steamed New Potatoes
Almond-Crusted Salmon with Leek & Lemon Cream
Mushroom Barley Pilaf
Macadamia-Crusted Mahi Mahi with Tropical Fruit Salsa
Rice & Black Beans
DESSERTS
────────
Mango-Ginger Crème Brûlée
Coconut Panna Cotta
Bananas Foster over Black Walnut Ice Cream
Molten Chocolate Cakes with Espresso Whipped Cream
Flourless Chocolate Cake with Berries & Chantilly Cream
Crème Brûlée with Fresh Raspberries
Chocolate Orange Pots de Crème
Fresh Berries with a Trio of Sorbets
Individual Tiramisus
Chocolate Mousse
Fresh Berry Napoleon
Brown Sugar Glazed Pears with Gingered Mascarpone
Portuguese Custard Tartlets with Berry Garnish
Chocolate Pâté with Raspberry Sauce
Strawberries Romanoff
Sticky Toffee Pudding with Whipped Cream