Fancy Dinner Party Menu for 4 Adults & Not So Fancy Menu for a Bunch of Kids

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🍾 Adult Cocktails 

🥃 Manhattan

5 oz Rye, 1 oz Chambord 4 Dashes Bitters, Raspberries, Orange Peel

🍸 Pear Martini 

5 oz Pear Vodka, 1 ounce Elderflower Liqueur, Lemon Juice, Simple Syrup, Pear, Lemon Strip – Chambord Drizzle 


🍇 🧀 Charcuterie Board 



🥗 Appetizer

Grilled Caesar Salad with English Croutons and Shaved Parmesan 

Dressing (Mayo, Salt, White Pepper, Dijon, Lemon, Parmesan, Ground Anchovy Paste, Ground Garlic)

Wine Paring: Sauvignon Blanc – Whitehaven 2015 Marlborough New Zealand


🍖 Main Course

48 Hr Koji Aged Sous Vide Tomahawk Style Short Rib

Black Garlic Reduction (Red wine – Balsamic – Soy – Black garlic – Shallots – Emulsified Reduction)

White Truffle Parmesan Polenta with Seared Shiitakes & Sliced Black Garlic 🍄 (Olive Oil and Ghee)

Family Style Broccoli Rabe with Cherry Pepper, Garlic and Hot Sopressata Bits

Wine Paring: Cabernet Sauvignon – Caymus Vineyards Napa Valley 🍷 


☕️ 🍨 Desert 

Homemade Chocolate Chuck/Sea Salt/Carmel Ice Cream with Homemade Cream 

(3 Cups Milk, 2 Cups Heavy Cream, Vanilla, 4 Egg Yolks, Chocolate Chunks, Carmel, Sea Salt)

( 1 cup heavy cream, 2 tablespoons powdered sugar, vanilla)

Wine Paring: Porto 



Lasagna Pasta Bake (Made Weeks Ahead of time and Frozen)

1 Pound of any short pasta 

1 Pint Béchamel Sauce (4 tablespoons butter, 4 tablespoons flour, 2 1/2 cups warm milk, cup parmesan cheese, Salt, Freshly ground pepper)

1 Pint Basic Meat Sauce (Ground Meat, Tomato Sauce, Garlic, Onion)

1-2 Cups Low Moisture Mozzarella Cheese to Top

(Boil Pasta and then mix with béchamel and meat sauce in baking pan, cover top with cheese cover and freeze.  When ready to eat bake at 350 degrees for 45 minutes covered then 10 minutes high heat to brown). That is it… I like to use throw away aluminum pan for easy clean up)

Hey All, I know it’s been a while but wanted to switch up the one time recipes for a fancy dinner menu.  We love having folks over and have become way better and choosing a menu that can be done mostly in advanced.  Just like most things in life, planning is essential.  I’ve set out here to show you the way I did it in hopes to make it easier for you.  This menu is sure to fire you and your guest up. Only downside is that next time you’ll have to top this one!  Let’s get started! 


Shopping List  

Liqueur Store

  • Rye
  • Pear Vodka
  • Chambord 
  • Bitters
  • Elderflower Liqueur
  • Simple Syrup
  • Bold Red Wine (I went with Caymus 2018 here)
  • Crisp White Wine (I went with White Haven Sauvignon Blanc)
  • Desert Wine (Porto/Moscato)

Produce and Fruit

  • 1 -Lemons
  • 1 -Pears
  • 1 -Raspberries 
  • 1 -Grapes
  • 1 -Orange
  • 1  Bag Carrots and Celery
  • 1 -HeadRomain Lettuce
  • 1 -Head Garlic
  • 1 -Head Black Garlic
  • 2 -Bunch Broccoli Rabe
  • 1 -Container Shiitake Mushrooms


  • 4 -Long Bone Short Ribs
  • 1 -Hot and 1 -Sweet Sopressata 


  • Brie, Provolone
  • Grated Parmesan 
  • 1 Gallon Whole Mike 
  • 1 Quart Heavy Cream
  • Eggs


  • English Muffins
  • Baguette
  • Quick Polenta 


  • Jam
  • Dijon Mustard
  • White Pepper
  • Black Pepper
  • Salt
  • Garlic Powder
  • Anchovy or Paste
  • Balsamic
  • Soy Sauce
  • Crackers
  • Koji Rice (Amazon)
  • Jarred Cherry Peppers
  • Olives 
  • Dark Chocolate
  • Carmel
  • Vanilla Extract 
  • Powdered Sugar
  • EV Olive Oil 
  • Ghee


Next steps will be to plan out when you prep and put it all together. I laid out a game plan below :

Dinner Preparation Timeline

5 – 8 Days Before

  • Shop for most stuff

5 Days Before

  • Cut and Season Short Ribs with Koji Rub – Place in Fridge Let Sit Uncovered for at Least 24 hrs

6 Days Before:

  • Butcher/Tie and Bag Short Ribs – Season with Garlic Powder Salts and Aromatics 
  • Sous Vide at 135 for 48 Hours 
  • Make Ice cream Mixture – Store in Freezer

Day Before:

  • Take out Short Ribs and Let Cool in Fridge in Vacuum Bag
  • Make Caesar Dressing – Store in Fridge 
  • Grate Parmesan – Store in Fridge 
  • Grate Garlic – Store in Fridge 
  • Make Whipped Cream in Canister and Store in Fridge 

2/26 :

  • Roast Short Ribs 225 for 1 Hour before serve time – 10 minutes at 400 (you can let these sit covered and blast them at 400 for 10 minutes before serving 
  • Buy Lettuce and Baguette
  • Make Short Rib Reduction – Use Juices From Sous Vide Bag
  • Blanche Broccoli Rabe
  • Prep Cocktail Mixes and Garnish
  • Make Charcuterie Board (small cubes for Broccoli Rabe)
  • Make Croutons 
  • Make Polenta 
  • Heat Lasagna Bake 
  • Sear Shiitake

At Party Time:

  • Make Cocktails
  • Put Out Charcuterie Board 
  • Grill Romain for 30 Seconds 
  • Dress Salad and Croutons and Freshly Shaved Parmesan
  • Serve with White Wine
  • Heat Polenta with little broth till a smooth consistently 
  • Sauté Blanched Broccoli rabe with Garlic EVOO and Peppers – Serve Family Style 
  • Plate short Rib with Polenta and Black Garlic Reduction
  • Garnish with Olive Dust 
  • Serve with Red Wine
  • Take out Ice Cream to soften
  • Serve Ice Cream with Whipped Cream – Top with Chopped Walnuts 
  • Port Wine and Coffee


You will need :

  • Sous Vide and Bath
  • Vacuum Bags and Sealer
  • Sheet Trays with Wire Rack and Parchment Paper (This saves a ton of clean up)
  • Plastic Food Containers
  • Spice Grinder
  • Micro plane
  • Sauté Pans Broccoli Rabe 
  • Sauce pot for Short rib reduction 
  • Pot to make Polenta 
  • Boil Water to Blanche Broccoli
  • Ice Cream Maker 
  • Whipping Siphon
  • 4 Martini Glasses 
  • 4 Wine Glasses
  • Paper plates for apps (easy clean up pre meal)
  • 4 Good China Plates for Short Ribs
  • Cutting Board for Charcuterie 
  • 4 Salad Bowls
  • Serving Tray for Broccoli Rabe 
  • Cocktail Shaker ( I pre Mix and store in Mason Jar)