Starter Selection (e.g., Lobster Bisque, Clam Chowder, Seafood Salad, Shrimp Cocktail, Smoked Salmon Rillettes, or Crab Stuffed Endive)

Platter Seafood Selection (e.g., Wild Salmon, Halibut, Sea Bass, Yellowfin Tuna, Trout, Mahi-Mahi, Arctic Char, Crab Legs, Lobster, Mussels, and Clams)

Sauce Selection (e.g., Champagne Beurre Blanc, Saffron Velouté, Chive Crème, Truffled Hollandaise, Roasted Shallot & Vermouth Reduction, or Lemon Basil Sabayon)

Sides Selection (e.g., Roasted Seasonal Vegetables, Fondant Potatoes, Creamy Saffron Risotto, Charred Broccolini & Mini Carrots, Herb-Crusted Crostini, or Wild Rice Pilaf)

Dessert Selection (e.g., Crème Brûlée, Tiramisu Cups, Panna Cotta, Basque Cheesecake, or Orange Cake)

Starter Selection (e.g., Beef Carpaccio, Chicken Liver Pâté, Wild Mushroom Velouté, Prosciutto & Melon, or Charcuterie Assortment)

Platter Meat Selection (e.g., Chicken Duxelles, Duck Breast, Lamb Chops, Sliced Porchetta, Sirloin Steak, Filet Mignon, Dry-Aged Ribeye, Venison Loin, Assortment of Meat Skewers, Braised Lamb Shank, and Slow-Braised Short Ribs)

Sauce Selection (e.g., Green Peppercorn & Cognac Cream, Classic Bordelaise, Black Truffle Jus, Porcini & Madeira Velouté, Smoked Garlic & Rosemary Demi-Glace, or Pomegranate & Port Sauce)

Sides Selection (e.g., Gratin Dauphinois, Fondant Potatoes, Roasted Seasonal Root Vegetables, Creamed Spinach, Wild Mushroom & Truffle Risotto, Honey-Glazed Baby Carrots, or Charred Asparagus)

Dessert Selection (e.g., Crème Brûlée, Tiramisu Cups, Panna Cotta, Basque Cheesecake, or Orange Cake)

Main Selection (e.g., Braised Beef Bourguignon, Coq au Vin, Chicken Duxelles, Salmon or Roasted Vegetable Ratatouille)

Sides Selection (e.g., Seasonal Salad Selection, Roasted Root Vegetables, Artisanal Bread & Cultured Butter, Sauce Station or Mini Meat & Vegetable Tartlets)

Dessert Selection (e.g., Mini Crème Brûlée, Chocolate Éclairs, Macaron Assortment or Choux Puffs)

Main Selection (e.g., Porchetta, Chicken Milanese, Ricotta–Spinach Cannelloni, Veal al Limone or Osso Buco)

Sides Selection (e.g., Italian Salad Selection, Wild Mushroom Risotto, Creamy White Polenta, Rosemary Potatoes, Sauce Station, Focaccia with Whipped Ricotta or Marinaded Eggplant)

Dessert Selection (e.g., Mini Tiramisu Cups, Panna Cotta, Cannoli with ricotta & pistachio, Almond Biscotti or Chocolate-Hazelnut Tartlets)

Mains Selection (e.g., Pork Schnitzel, Chicken Schnitzel, Beef Schnitzel, House-made Bratwurst Sausages)

Sides Selection (e.g., Warm Potato Salad, Braised Red Cabbage, Buttered Spaetzle, Pretzel Rolls, Sauerkraut, Sauce & Mustard Station)

Dessert Selection (e.g., Black Forest Cake Slices, Mini Apple Strudels or Bavarian Cream Cups)

Pasta Selection (e.g., Tagliatelle with Beef Ragù, Pappardelle with Mushroom Cream, Seafood Linguini, Beef Ravioli, Penne Arrabbiata, Chicken Orecchiette, Lasagna alla Bolognese, Gnocchi with Gorgonzola)

Accompaniments (e.g., Grated Parmigiano-Reggiano, Basil Pesto, Chili Oil and Fresh Herbs)

Desserts (e.g., Panna Cotta and Zabaglione)

Starter Selection (as per our regular fine dining menu at the time of your event)

Mains Selection (as per our regular fine dining menu at the time of your event)

Dessert Selection (as per our regular fine dining menu at the time of your event)

Course  1 (e.g., Foie Gras with Butternut Squash Risotto & Fig Beurre Blanc)

Course 2 (e.g., Seared Patagonia Scallops with Citrus Hollandaise & Julienne Panzanella Salad)

Course  3 (e.g., Sous‑vide Poultry Roulade stuffed with Fermented Sundried Tomatoes, Goat Cheese & Spinach, over Sweet Potato Velouté)

Course 4 (e.g., Raspberry Sorbet with Mint & Citrus)

Course  5 (e.g., Butter‑Basted Ribeye with Yukon Gold Purée, Glazed Baby Roots & Red Wine Jus)

Course 6 (e.g., Pistachio Mousse with Dark Chocolate & Candied Citrus)

Meat Selection (e.g., Prosciutto di Parma, Genoa Salami, Smoked Turkey Breast, Soppressata, Truffle Salami or Peppercorn‑Crusted Beef)

Cheese Selection (e.g., Brie, Aged Cheddar, Double Cream Camembert, Blue Cheese, Manchego)

Accompaniments (e.g., Marinated Olives, Cornichons, Grainy Mustard, Roasted Nuts, Fresh & Dried Fruits, Housemade Chutney)

Bread & Crackers (e.g., Sliced Baguette, Rustic Artisan Loaf, Lavash, Seeded Crackers, Breadsticks)

House-Made Meat Selection (e.g., Wild Game & Liver Pâté en Croûte, Duck Prosciutto Cured In‑House, Peppercorn‑Crusted Roast Beef, Smoked Turkey Breast, Cured Smoked Salmon)

House-Smoked Cheese Selection (e.g., Applewood‑Smoked Cheddar or Gruyère)

Accompaniments (e.g., Dehydrated Apple Chips, Marinated Olives, Cornichons, Grainy Mustard, Roasted Nuts, Fresh & Dried Fruits, Housemade Chutney)

Bread & Crackers (e.g., Sliced Baguette, Rustic Artisan Loaf, Lavash, Seeded Crackers, Breadsticks)

How It Works

Welcome & Induction — Jackets/aprons on, quick kitchen etiquette rundown

Menu Reveal & Role Assignments — You’ll be assigned to a prep station with a team

Mise‑en‑Place in Teams — Chopping, portioning, washing, trimming, measuring

Live Service Rhythm — Work to Adrian’s and Christina’, switching between cooking and plating tasks

Plating & The Pass — Assemble and garnish dishes with chef guidance

Service & Sit‑Down — Enjoy the complete menu you’ve created, plated and served restaurant‑style

Debrief & Q&A — Share the experience, swap insights, and take home your new skills

How It Works

Welcome & Induction — Jackets/aprons on, quick kitchen etiquette rundown

Menu Reveal & Role Assignments — You’ll be assigned to a prep station with a team

Mise‑en‑Place in Teams — Chopping, portioning, washing, trimming, measuring

Live Service Rhythm — Work to Adrian’s and Christina’, switching between cooking and plating tasks

Plating & The Pass — Assemble and garnish dishes with chef guidance

Service & Sit‑Down — Enjoy the complete menu you’ve created, plated and served restaurant‑style

Debrief & Q&A — Share the experience, swap insights, and take home your new skills