Menu Ideas

Here are a few of my current menus for you to choose from for that special event.

These are just to give you an idea and can be completely customized to suit your tastes and food specifics.

This is simply a great place for you to start and choose items for a dinner party or other in-home event!

Soups & Salads

  • Autumn Butternut Squash Soup
  • Classic Onion Fondue Soup
  • Minestrone : Robust Farmer’s Vegetable Soup with Pastini
  • Vegetarian Black Bean Chili with Roasted Vegetables
  • Mixed Greens with Grape Tomatoes, Cucumbers, Avocado in a Meyer Lemon Vinaigrette
  • Chilled Asparagus Salad with Figs and a Balsamic Vinaigrette
  • Roasted Beet and Pear Salad with Goat Cheese, Pine Nuts, Dates in a Rice Wine Vinaigrette
  • Jumbo Shrimp Salad with Belgian Endive, Avocado, Leeks & Garlic Aioli   (add $10 per person)
  • Traditional Caesar Salad with Garlic Crostini
  • Ahi Tuna Salad with Green Seaweed in an Asian Vinaigrette with Sesame Toasts   (add $8 per person)


  • Zucchini Latkes with Fresh Herbs and Sour Cream Sauce
  • Antipasti Bites : Sopressata (A cured salami), Fresh Mozzarella Balls, Basil, Roasted Bell Peppers, Grape Tomatoes and a Balsamic Reduction
  • Egg Bites : Crustless “Quiche” with Tomato, Spinach & Cheddar
  • Caprese Bruschetta – Fresh Mozzarella, Heirloom Tomatoes, Basil, Olive Oil on Toasted Crostini
  • Palomino Cheese-Stuffed Meatballs
  • Seasoned Jumbo Shrimp Cocktail with Vodka Chili Cocktail Sauce  (add $10 per person)
  • California Crab Cakes with Avocado Tartar
  • Three-Cheese Stuffed Baby “Bella” Mushrooms
  • Fresh Baby Artichoke Hearts Stuffed with Gorgonzola – Lightly Breaded and Served with Lemon White Wine Butter   (add $5 per person)


  • Spice-Rubbed Tri Tip with Demi-Glace
  • Truffle-Marinated Prime Rib Au Jus (for groups of 6 or more)    (add $12 per person)
  • Beef Tenderloin with sliced garlic, lemon, fresh basil and EVOO   (additional $, based on market price) Or with a Bourginion Shallot sauce
  • Baby Back Ribs with Chef Wayne’s own Bourbon Blackberry BBQ Sauce (add $15 per person)
  • Braised Lamb Shank with Roasted fresh fennel and beets   (add $18 per person)
  • Roasted New England Half Duck in Bing Cherry Sauce  (additional $, based on market price)
  • Pork Tenderloin with Roasted Shallots and Fresh Apples
  • Porterhouse Pork Chops with Porcini Mushroom Cream Sauce and Haricot Verts (add $10 per person)
  • Chicken Marsala with Mushrooms, Pancetta and Marsala Wine
  • Chicken Piccata in a Lemon Caper White Wine Sauce
  • Roasted Organic Chicken with Tomatillo Sauce   (add $10 per person)
  • Sweet Garlic & Ginger Glazed Salmon Filet
  • Pan-Seared Ahi Tuna, Sesame Crusted with a Wasabi Soy Sauce (add $12 per person)
  • Garlic & Herb Crusted Sea Bass or other market-fresh fish   (additional $, based on market price)
  • Penne in a Vodka Sauce, served with Asparagus and Crusted Shrimp Scampi
  • Bolognese – Classic Italian Meat Sauce served either with Penne Pasta or in a Lasagna
  • Vegetable Lasagna Florentine – Spinach and Ricotta/Mozzarella/Parmesan Cheese’s with Chef’s Special Marinara
  • Sauteed Mixed Seasonal Vegetables – with Calamata olives, roasted red peppers and chili crunch spice (vegan)                                                                                                              *We can create most of our dishes above with a Portobello Mushroom as a vegetarian substitution

Side Dishes

  • Mashed Yukon Gold Potatoes with Cotija Cheese (or Parmesan, if preferred)
  • Roasted Sweet Potatoes and Red Peppers with Fresh Thyme
  • Au Gratin Potatoes – Thinly Sliced Potatoes with 5 Gourmet Cheeses
  • Arborio Rice with English Peas & Asparagus
  • Sauteed Green Beans with Slivered Garlic, Mushrooms in Extra Virgin Olive Oil
  • Shaved Brussels Sprouts with Sundried Tomatoes, Raisins & Pancetta
  • Sauteed Sugar Snap Peas with Roasted Shallots
  • Baby Carrots, sauteed with fresh Sage and Marsala wine


  • Cake (we can make any flavor you would like : Chocolate, Chocolate Raspberry, Carrot Cake, Vanilla, Red Velvet, etc…)
  • Napolean – Puff Pastry with Cream and Chocolate (A heaven-sent Italian dessert)
  • Tiramisu Torte
  • White Chocolate Mousse Parfait with Fresh Berries
  • Chocolate Avocado Mousse : Made with Avocado & sweetened with Agave or Stevia, topped with Whipped Cream or Coconut Cream (add $6 per person)
  • Baked Apples with Zabaglione (Italian Custard) and Cinnamon
  • Creme Brulee   (add $10 per person)
  • Seasonal Pie (let’s discuss)
  • Fresh Seasonal Fruits Platter

Mexican Dinner Party Menu

I wouldn’t be a good California chef if I didn’t have a decent Mexican foods menu available.

We start your evening with fresh Guacamole and Tortilla Chips

-Homemade Guacamole, fresh salsa and organic corn tortilla chips (from fresh tortillas)

  • Albondigas Soup : Mexican Meatball Soup with fresh Mint
  • Chilled Avocado Soup
  • Chopped Mexican Salad with Honey-Lime Dressing
  • Spicy Fruit Platter : Melons, pineapple, papaya and mango dusted with a chili sugar powder
  • Mexican Black Bean and Corn Salad
  • Shrimp and Fish Ceviche
  • Taco Bar : a nice, simple set up with tortillas and taco trimmings
  • Pork Carnitas : Slow Cooked and medium spiced
  • Veracruz-Style Pescado : A Fish Stew (I will choose the best fish, based on what’s fresh and good just prior)
  • Enchiladas : your choice of chicken, cheese or shrimp
  • Chile Verde : Classic style with your choice of chicken or pork
  • Roasted Organic Half Chicken with Tomatillo Sauce (similar to chile verde, but with a roasted half chicken)
  • Chili Relleno : Dipped Chili, Stuffed with cheese, baked and served with a mild red sauce
Side Dishes
  • Papas Oniadas con queso (Baked Potatoes with Mexican cheese)
  • Tri-Colored Refried Beans
  • Mexican-Style Rice
  • Red Cabbage Slaw
  • Roasted Corn with Fresh Herbs
  • Fresh Fruit Platter (as listed above in appetizers)
  • Cake (any flavor you would like..maybe Dulce De Leche?)
  • Flan