Pre-dinner drinks, craft cocktails, and sparkling wines designed to stimulate the palate.

Mocktails, juices, and specialty refreshing beverages.

Blended fruit and vegetable drinks.

A single, bite-sized chef’s compliment to preview the meal.

Bite-sized finger foods, canapés, and savory appetizers served before sitting down.

Cold platters featuring cured meats, marinated vegetables, and cold spreads.

Casual handheld starters.

Warm or chilled liquid starters.

Rich, thick dairy- or seafood-based blended soups.

Clear, highly clarified, and intensely flavored broths.

Thick, hearty, slow-cooked meat and vegetable or bean preparations.

Crisp leaf lettuces with light dressings.

Protein- or fiber-rich salads featuring quinoa, lentils, or beans.

Fresh cut seasonal fruit combinations.

Starch-based cold side salads tossed in dressings.

Steaks, roasts, and beef-based mains.

Prepared chicken, turkey, and fowl mains.

Finfish, shellfish, oysters, and clams.

Chops, tenderloins, and cured meat mains.

Venison, duck, and wild game preparations.

Dedicated whole-roasted meats and poultry.

Hearty Italian or global noodle-based main plates.

Meatless and vegan primary dishes.

Egg-centric dishes such as soufflés or egg-based mains.

Standalone or integrated cooked vegetable elements.

Starchy potato preparations.

Pilafs, rice, and whole grains.

Baked, layered comfort dishes like macaroni and cheese or green bean bake.

Seasoned bread or grain mixtures.

Compotes or fruit accompaniments.

Savory meat juices and thickened pan drippings served over mains or starches.

Hot sauces, table dressings, and finishing sauces.

Pre-cooking flavorings and dry spices.

Botanical seasonings used throughout cooking.

Pungent, sweet-and-sour fruit or vegetable accompaniments.

Fermented and rustic crusty breads.

Flaky, soft dinner rolls and southern-style biscuits.

Naan, pita, tortillas, and unleavened breads.

Cornbread, banana bread, and chemical-leavened loaves.

Brioche, challah, and butter-rich yeast breads.

Standard sliced sandwich loaves and everyday yeast breads.

Rich dairy- or custard-based frozen treats including ice creams, gelatos, and parfaits.

Smooth, churned, dairy-free frozen purees, fruit ices, and granitas.

Light acidic interludes between heavy courses.

Effervescent herbal or citrus palate-resetting drinks.

Warm or cold cheese-based dips and cheese spreads.

Rolled cheese appetizers coated in nuts, herbs, or spices.

Warm, oven-baked specialty cheeses served with crusty bread or preserves.

Layered cakes, celebration cakes, and frosted cupcakes.

Baked fruit pastries, crust pies, and crumbles.

Baked handheld sweets, brownies, and blondies.

Multi-layered French mousse cakes and elegant composed frozen or refrigerated gâteaux.

Fine pastries, éclairs, tarts, and delicate baked goods.

Miniature bite-sized confections served at the absolute end of the meal.

Small iced, decorated sponge cakes or bite-sized pastries.

Espresso, drip coffee, and hot tea service.

High-proof after-dinner spirits and cordials intended to aid digestion.