Hosting a seated plated dinner can be quite an memorable experience for you and your guests. As a private chef for several families in the San Diego area, Chef Samuel knows how to compose beautiful, delicious dishes.

Benefits

• Guests are served at the same time, allowing you to manage the timing of the evening
• Collaborating with our catering staff will give you greater control over food costs and more menu options
• ypically four courses, guests can usually choose from 2-3 entrees, identifying their preference when they RSVP

Things to consider

• Plated dinner catering requires more servers, increasing the labor costs associated with your event
• Because the menu is pre-set, food choices may be more limited, which guests with special dietary needs may find challenging.

• Tomato tart with duck prosciutto, wild roquette, saffron dressing
• Pan seared Scottish salmon, Israeli couscous, spinach, fennel salad, citrus sauce
• Duck magret, butternut squash flan, roasted fig, orange gastric
• Chocolate Royale cake, salted caramel sauce

• Goat cheese nougat, sourdough bread chips, arugula, thyme, lemon vinaigrette
• Pan seared halibut, stuffed crab, Provençale vegetables, yuzu kosho emulsion
• Chicken breast, gnocchi, sunchoke, Brussel sprouts, rosemary, andouille sausage, peppercorn jus
• Coffee cheesecake, chocolate sauce

• Spring mix salad with shaved root vegetables and truffle Champagne vinaigrette
• Grouper a la plancha, cauliflower, niçoise olive, fingerling, baby zucchini, sherry tomato, lemon basil sauce
• Braised short rib, pinot noir reduction, celeriac mousseline, wild asparagus and asparagus
• White chocolate raspberry cake

• Ahi tuna, jicama, avocado, micro rainbow carum sauce
• Mushroom ravioli, port truffle emulsion, petite roquette, shaved parmesan
• Grilled beef tenderloin, mash potatoes, ratatouille, asparagus, miso aioli
• Frozen lime parfait, pineapple carpaccio, passion croustillant