Sample Menus — Chef Eric James | Private Chef in Scottsdale, Phoenix, and Surrounding areas — Chef Eric James | Private Chef in Scottsdale, Phoenix, and Surrounding areas

3 courses starts at $75 per person
+ 20% service

MENUS

Select From These Four Menus

American Backyard Italian-American Family Table American Bistro Scottsdale Coastal Summer

STARTERS

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

SALADS

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

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

ENTREES

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

DESSERTS

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

Home Made Apple Pie

With a lemon whipped mascarpone

STARTERS

Giant Veal & Beef Meatballs

Simmered 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

SALADS

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

ENTREES

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

DESSERTS

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

STARTERS

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

SALADS

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

ENTREES

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

$15 / pp.

Sous Vide Center-Cut Filet

Accompanied by Truffle Roasted Garlic Mashed Potatoes and Butter-Poached Broccolini

$15 / pp.

Prime Ribeye (12oz)

Served with Crispy Duck Fat Fries and Creamed Spinach with nutmeg and shaved parmesan

$15 / pp.

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

$15 / pp.

Pan-Seared Chilean Sea Bass: Accompanied by a Forbidden Black Rice and Sautéed Baby Bok Choy with ginger

$15 / pp.

DESSERTS

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

STARTERS

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

SALADS

Summer Stone Fruit Salad 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

ENTREES

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

DESSERTS

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

MENUS

Select From These Four Menus

BOOK DINNER

Service Locations

Contact

Pricing

MENUS

Select From These Four Menus

BOOK DINNER

Service Locations

Contact