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$95 Per Person + 20% Service
12+ Guests
Description: An elevated take on the classic cookout. This relaxed feast features grilled prime skewers and vibrant shareable platters, balancing indulgent comfort classics with garden-fresh brightness for effortless celebratory dining.
STARTER
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Whipped Feta & Roasted Garlic Dip: Served with grilled pita and chilled seasonal crudité (radishes, snap peas, cucumbers)
Smoked Brisket Crostini: Topped with pickled red onions and a horseradish crème fraîche
Grilled Peach & Prosciutto Skewers: Finished with a drizzle of local Arizona honey and fresh mint
Charred Corn & Crab Dip: A warm, decadent dip served with house-made kettle chips
FIRST COURSE
Choose 1 dish
Summer Berry & Pecan Salad: Spring mix, fresh strawberries, blueberries, candied pecans, and goat cheese with a poppyseed dressing
The Backyard Cobb: Romaine, heirloom tomatoes, avocado, hard-boiled eggs, and house-made blue cheese dressing (No meat, served as a fresh base)
Grilled Asparagus & Quinoa Bowl: Chilled quinoa, grilled asparagus, chickpeas, and feta in a lemon-tahini vinaigrette
Creamy Broccoli & Apple Slaw: Shredded broccoli stalks, crisp apples, and dried cranberries in a light cider dressing
MAIN COURSE
Choose 1 dish
Garlic-Herb Grilled Ribeye & Chicken Skewers: served with White Cheddar & Truffle Mac and Grilled Street Corn
Chimichurri Sirloin & Chicken Skewers: Paired with Roasted Garlic Red Skin Mash and Maple-Balsamic Brussels Sprouts
Rosemary-Lemon Chicken Thigh & Shrimp Skewers: Served with Herb-Roasted Fingerling Potatoes and Sautéed Haricots Verts
Honey-Sriracha Grilled Shrimp & Chicken Skewers: Served with Coconut-Lime Rice and Blistered Shishito Peppers
Citrus-Marinated Salmon & Shrimp Kebabs: Paired with Wild Rice Pilaf and Garlic-Herb Grilled Asparagus
Portobello & Halloumi Skewers: Served with Ancient Grain Tabbouleh and Roasted Root Vegetables
DESSERT
Choose 1 dish
Flourless Chocolate Torte: With dark chocolate ganache and fresh raspberries
Classic Vanilla Bean Crème Brûlée: With a torch-fired sugar crust
Meyer Lemon Cheesecake: With bright lemon curd and torched meringue
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$95 Per Person + 20% Service
12+ Guests
Description: A soulful "Sunday Gravy" feast designed for gathering. Experience a convivial, high-end celebration featuring massive bone-in roasts, towering bowls of handmade pasta, and large-format platters built for sharing and conversation.
STARTER
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Giant Veal & Beef Meatballs: Simmered for 6 hours in San Marzano marinara, topped with a "snow" of pecorino and served with garlic crostini
Warm Artichoke & Spinach Al Forno: A bubbling, triple-cheese dip (mozzarella, fontina, parm) served with toasted focaccia strips
Burrata "Lasagna" Dip: Layers of herb-whipped ricotta, marinara, and melted burrata, served with crispy pepperoni "chips" for dipping
Crispy Calamari & Lemon Wheels: Flash-fried and served in a heap with spicy pomodoro and a lemon-herb aioli
FIRST COURSE
Choose 1 dish
The "Social" Antipasto Bowl: A massive mix of crisp greens, rolled mortadella, pepperoncini, provolone, and chickpeas in an herb-heavy vinaigrette
Classic Caesar for the Table: Whole romaine leaves, oversized garlic-butter croutons, and a mountain of shaved parmesan
Marinated Heirloom Tomato & Mozzarella: Large wedges of tomato, "perline" mozzarella, and fresh basil tossed in a balsamic glaze
Chopped Kale & Roasted Pepper Salad: With pine nuts, golden raisins, and a creamy lemon-garlic dressing
MAIN COURSE
Choose 1 dish
The "Sunday Gravy" Platter: A mountain of Slow-Braised beef and Italian Sausage served over Rigatoni al Segreto with a side of Roasted Garlic Broccolini
Grilled Flank Steak "Tagliata" Platter: topped with arugula and balsamic glaze, served with Rosemary Smashed Potatoes and Parmesan Roasted Carrots
Chicken Parmigiana "Grandmother Style": Massive crispy cutlets topped with buffalo mozzarella and marinara, served with Penne alla Vodka and Garlic-Herb Zucchini
Shrimp & Scallop "Frutti di Mare": A seafood feast in a white wine garlic sauce, served over a massive bed of Linguine and Grilled Asparagus
Baked Eggplant Rotolo: Slices of eggplant rolled with herb-ricotta and baked in marinara, served with Garlic-Herb Fingerlings and Roasted Peppers
DESSERT
Choose 1 dish
Family-Style Flourless Chocolate Torte: Sliced into wedges and served with a big bowl of whipped cream and berries
Tiramisu "Trifle": A large bowl for the table to scoop from, layered with espresso cake and mascarpone
Lemon Ricotta Cheesecake: Topped with fresh curd and served in large, generous slices
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4-6 Guests: $150 Per Person + *20% Service
7-20 Guests: $125 Per Person + *20% Service
Description: A refined steakhouse experience featuring prime cuts and elevated comfort. Enjoy a curated journey from butter-poached lobster to dry-aged ribeye, paired with artisanal starches and seasonal vegetables for a sophisticated Scottsdale evening.
STARTER
Choose 1 dish
Ahi Tuna Crudo: Sashimi-grade tuna, citrus segments, Maldon sea salt, and a vibrant house-made basil oil
Bourbon-Glazed Pork Belly: Slow-roasted and seared, served over a parsnip purée with a spicy apple chutney
Blue Crab Cakes: Lump Maryland crab with minimal filler, served with a lemon-herb remoulade and micro-fennel salad
FIRST COURSE
Choose 1 dish
The Ultimate Wedge: Crisp iceberg, heirloom cherry tomatoes, bacon crumbles, pickled red onions, and chunky Gorgonzola dressing
Bistro Caesar: Whole leaf romaine, garlic-herb focaccia croutons, and white anchovies with a creamy black pepper dressing
Roasted Beet & Goat Cheese: Red and golden beets, whipped goat cheese, toasted pistachios, and a honey-balsamic reduction
Steakhouse Chopped: Romaine, radicchio, chickpeas, cucumber, hearts of palm, and provolone in a champagne vinaigrette
MAIN COURSE
Choose 1 dish
Red Wine Braised Short Rib: Served over Creamy White Cheddar Grits with Honey-Glazed Heirloom Carrots
Flat Iron "Steak Diane": Paired with Garlic-Herb Smashed Fingerling Potatoes and Tender Asparagus Spears with lemon zest
Sous Vide Center-Cut Filet: Accompanied by Truffle Roasted Garlic Mashed Potatoes and Butter-Poached Broccolini
Prime Ribeye (14oz): Served with Crispy Duck Fat Fries and Creamed Spinach with nutmeg and shaved parmesan
Keller-Inspired Roasted Chicken: Paired with Pomme Purée (ultra-buttery mashed potatoes) and Garlic-Sautéed Haricots Verts
Double-Cut Heritage Pork Chop: Served over a Sweet Potato Mash with Pan-Seared Brussels Sprouts and bacon lardons
Pan-Seared Chilean Sea Bass: Accompanied by a Forbidden Black Rice and Sautéed Baby Bok Choy with ginger
DESSERT
Choose 1 dish
Classic Vanilla Bean Crème Brûlée: A rich, silky custard infused with Tahitian vanilla beans, finished with a brittle, torch-fired sugar crust and fresh seasonal berries
Meyer Lemon Cheesecake: A velvety, light cheesecake with a graham cracker crust, topped with a bright lemon curd and torched Italian meringue
Flourless Chocolate Torte: A decadent, velvet-textured dark chocolate cake glazed with a Silky Bittersweet Ganache, served with a raspberry coulis and fresh mint
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4-6 Guests: $150 Per Person + *20% Service
7-20 Guests: $125 Per Person + *20% Service
Description: A vibrant, seafood-forward escape designed for the Arizona heat. This menu balances wild-caught fish and premium shellfish with bright citrus and local stone fruits for a light, luxurious, and refreshing culinary journey.
STARTER
Choose 1 dish
Hamachi Crudo: Thinly sliced yellowtail with Fresno chili, pickled radish, ginger-soy vinaigrette, and micro-cilantro
Charred Octopus: Tenderized Spanish octopus with a smoky pimentón oil, saffron aioli, and crispy fingerling coins
Summer Lobster Sliders: Cold-water lobster tossed in a light lemon-chive aioli on toasted brioche "bites."
Scallop Aguachile: Jumbo U-10 scallops marinated in lime, cucumber, and serrano, served with blue corn totopos
FIRST COURSE
Choose 1 dish
Summer Stone Fruit Salad: Local peaches and plums, burrata cheese, wild arugula, and a white balsamic-honey reduction
The Scottsdale Green: Baby gem lettuce, shaved fennel, toasted pine nuts, and a champagne-shallot vinaigrette
Heirloom Tomato & Watermelon: Compressed watermelon, heirloom tomatoes, Bulgarian feta, and fresh mint with lime zest
Grilled Romaine "Nicoise": Lightly charred romaine, blanched green beans, olives, and a soft-boiled quail egg with lemon-caper dressing
MAIN COURSE
Choose 1 dish
Seared Diver Scallops: Served over a Sweet Corn Risotto with Blistered Shishito Peppers
Butter-Poached Lobster Tail: Accompanied by Lemon-Garlic Linguine and Grilled Asparagus with citrus gremolata
Mediterranean Branzino: Whole-filet pan-sear with a Saffron Couscous and Roasted Baby Zucchini
Miso-Glazed Black Cod: Served with Coconut-Ginger Rice and Wilted Baby Bok Choy
Shrimp & Scallop Scampi: Heavy on the herbs and garlic, served over Angel Hair Pasta and Sautéed Haricots Verts
Seared Ahi Tuna Steaks: Rare-sear with Wasabi Whipped Potatoes and a Sesame-Snap Pea Salad
Wild-Caught Halibut: Served over Spring Pea Purée and Roasted Heirloom Carrots
DESSERT
Choose 1 dish
Key Lime Tart: A graham cracker crust with a tart lime custard and toasted Swiss meringue
Summer Berry Pavlova: Crisp meringue shell with Chantilly cream, passion fruit curd, and macerated berries
Flourless Chocolate Torte: Glazed with Dark Chocolate Ganache and served with a blood orange coulis
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4-6 Guests: $150 Per Person + *20% Service
7-20 Guests: $125 Per Person + *20% Service
Description: Honor Italian tradition through modern technique. This elegant menu features handmade pastas, silk-smooth risottos, and Bistecca-style roasts, highlighting the purity of seasonal ingredients and the artistry of slow-cooked meats.
STARTER
Choose 1 dish
Burrata with Prosciutto di Parma: Creamy burrata, 24-month aged prosciutto, balsamic pearls, and toasted ciabatta
Charred Octopus "Polpo": Served over a spicy calabrian chili romesco with crispy chickpeas and lemon zest
Arancini al Tartufo: Golden-fried risotto balls with a molten truffle-mozzarella center and pomodoro dip
FIRST COURSE
Choose 1 dish
Insalata Caprese: Heirloom tomatoes, buffalo mozzarella, fresh basil, and a 15-year aged balsamic reduction
Tuscan Kale & Radicchio: Shaved pecorino, toasted pine nuts, and a bright lemon-garlic vinaigrette
Arugula & Shaved Fennel: Citrus segments, toasted hazelnuts, and a honey-white balsamic dressing
Classic Italian Chopped: Romaine, radicchio, salami, provolone, chickpeas, and a red wine oregano vinaigrette
MAIN COURSE
Choose 1 dish
Chianti-Braised Short Rib: Slow-cooked in red wine and herbs, served over Creamy Polenta with Roasted Root Vegetables
Flat Iron "Tagliata": Sliced over Arugula & Parmigiano Salad with Balsamic Glazed Cipollini Onions
Sous Vide Filet "Rossini": Finished with a red wine reduction, served over Truffle Mashed Potatoes and Sautéed Haricots Verts
Bistecca alla Fiorentina (Ribeye): Thick-cut and seared, served with Rosemary Roasted Potatoes and Garlic-Sautéed Spinach
Seared Branzino Fillet: Served over Lemon-Herb Risotto and Blistered Heirloom Tomatoes
Lobster Fra Diavolo: Butter-poached lobster over Spicy Squid Ink Pasta and Sautéed Zucchini
DESSERT
Choose 1 dish
Traditional Tiramisu: Espresso-soaked ladyfingers, whipped mascarpone, and a heavy dusting of dark cocoa
Vanilla Bean Panna Cotta: Silky Italian custard topped with a vibrant seasonal berry coulis and fresh mint
Sicilian Lemon Ricotta Cake: A light, moist cake served with a dollop of sweetened mascarpone and candied lemon
Flourless Chocolate Torte: Glazed with Dark Chocolate Ganache and served with espresso crème anglaise
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4-6 Guests: $150 Per Person + *20% Service
7-20 Guests: $125 Per Person + *20% Service
Description: Discover the spirit of Latin America through a refined lens. This menu harmonizes smoky artisanal chiles with tropical citrus and heirloom maize, offering bold flavors and sophisticated techniques like sous-vide and confit.
STARTER
Choose 1 dish
Hamachi Crudo: Thinly sliced yellowtail with Fresno chili, pickled radish, ginger-soy vinaigrette, and micro-cilantro
Charred Octopus: Tenderized Spanish octopus with a smoky pimentón oil, saffron aioli, and crispy fingerling coins
Summer Lobster Sliders: Cold-water lobster tossed in a light lemon-chive aioli on toasted brioche "bites."
Scallop Aguachile: Jumbo U-10 scallops marinated in lime, cucumber, and serrano, served with blue corn totopos
FIRST COURSE
Choose 1 dish
Summer Stone Fruit Salad: Local peaches and plums, burrata cheese, wild arugula, and a white balsamic-honey reduction
The Scottsdale Green: Baby gem lettuce, shaved fennel, toasted pine nuts, and a champagne-shallot vinaigrette
Heirloom Tomato & Watermelon: Compressed watermelon, heirloom tomatoes, Bulgarian feta, and fresh mint with lime zest
Grilled Romaine "Nicoise": Lightly charred romaine, blanched green beans, olives, and a soft-boiled quail egg with lemon-caper dressing
MAIN COURSE
Choose 1 dish
Seared Diver Scallops: Served over a Sweet Corn Risotto with Blistered Shishito Peppers
Butter-Poached Lobster Tail: Accompanied by Lemon-Garlic Linguine and Grilled Asparagus with citrus gremolata
Mediterranean Branzino: Whole-filet pan-sear with a Saffron Couscous and Roasted Baby Zucchini
Miso-Glazed Black Cod: Served with Coconut-Ginger Rice and Wilted Baby Bok Choy
Shrimp & Scallop Scampi: Heavy on the herbs and garlic, served over Angel Hair Pasta and Sautéed Haricots Verts
Seared Ahi Tuna Steaks: Rare-sear with Wasabi Whipped Potatoes and a Sesame-Snap Pea Salad
Wild-Caught Halibut: Served over Spring Pea Purée and Roasted Heirloom Carrots
DESSERT
Choose 1 dish
Key Lime Tart: A graham cracker crust with a tart lime custard and toasted Swiss meringue
Summer Berry Pavlova: Crisp meringue shell with Chantilly cream, passion fruit curd, and macerated berries
Flourless Chocolate Torte: Glazed with Dark Chocolate Ganache and served with a blood orange coulis