Sample menus

A taste of what dinner could be

Sample dishes by course. Pick favorites, or use them as inspiration for something of your own.

These dishes are examples of the kind of cooking you can ask for. They are a starting point, not a fixed list. The chef can adapt any of them, or write something new from your notes.

Close-up of a gourmet lamb dish with couscous and microgreens, exquisitely plated.

Starter

  • Roasted beets, whipped goat cheese, walnut

    Earthy and bright, served cool.Vegetarian

  • Seared scallops, sweet corn purée, brown butter

    Quick, golden, and rich.Seafood

  • Wild mushroom tartlet, thyme cream

    Buttery pastry, warm from the oven.Vegetarian

Soup or salad

  • Chilled cucumber and dill soup

    Light and cooling before a rich main.Vegetarian

  • Little gem salad, shaved fennel, lemon

    Crisp, simple, and sharp.Vegetarian

  • Harbor chowder, smoked fish, potato

    Creamy and warming for cool evenings.Seafood

Main

  • Herb-roasted chicken, pan jus, spring vegetables

    A comfortable, generous classic.

  • Pan-roasted halibut, leeks, saffron butter sauce

    Delicate fish, silky sauce.Seafood

  • Braised short rib, creamy polenta

    Slow-cooked until it falls apart.

  • Wild mushroom risotto, parmesan, parsley

    Creamy and deeply savory.Vegetarian

Dessert

  • Dark chocolate pot de crème

    Dense, smooth, and not too sweet.Vegetarian

  • Brown-butter apple tart, cream

    Warm, with a crisp edge.Vegetarian

  • Lemon posset, fresh berries

    Bright and light to finish.Vegetarian

Your table, your evening

Found a dish you like?

Carry your favorites into the menu builder and send them to the chef.

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