🍽 Bobby’s Favorite – Elevated California Mixed Grill
This is my go-to menu.
It consistently delivers the highest guest satisfaction thanks to its balance of flavors, textures, and variety—something for everyone at the table.
Served with a selection of bright, summery side sauces and chef-crafted finishes:
Creamy horseradish–wasabi sauce (smooth heat with a clean finish)
Fresh tomato & cucumber relish (light, crisp, and refreshing)
Asian chimichurri (herb-forward with ginger, garlic, and citrus notes)
Chef’s Suggested Enhancements:
Lemon–garlic beurre blanc (elegant, silky finish for seafood or chicken)
Roasted red pepper coulis (slightly sweet, smoky depth)
Herb yogurt sauce (cooling, tangy, and balanced)
Recipes scaled for 9 guests
🐟 Citrus-Herb Grilled Salmon
Ingredients
9 salmon fillets (5–6 oz each)
3 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
Zest of 2 lemons
Citrus-Herb Emulsion
½ cup extra virgin olive oil
3 tbsp fresh lemon juice
2 tbsp chopped parsley
1 tbsp chopped chives
1 tsp Dijon (optional for emulsifying)
Pinch salt
Instructions
Preheat grill to medium-high.
Brush salmon with olive oil, season with salt, pepper, and lemon zest.
Grill skin-side down first, ~4–5 minutes, flip and cook 2–3 minutes.
Whisk emulsion ingredients until lightly thickened.
Finish salmon with spooned emulsion before serving.
🥩 Beef Tenderloin with Red Wine Shallot Reduction
Ingredients
9 beef tenderloin portions (5–6 oz each)
2 tbsp oil (avocado or high-heat)
Salt & pepper
Reduction
2 cups red wine
3 shallots, finely minced
2 cups beef stock
2 tbsp butter
1 tsp fresh thyme
Instructions
Season beef generously.
Sear in hot pan with oil, 2–3 minutes per side.
Finish in 400°F oven to desired doneness (130–135°F for medium rare).
Remove and rest under loose foil tent.
In same pan, sauté shallots → add wine → reduce by half.
Add stock, reduce until slightly thick.
Whisk in butter to finish.
Slice beef and spoon sauce over top.
🍗 Herb-Crusted Pan-Seared Chicken
Ingredients
9 chicken breasts (air-chilled)
½ cup flour (light dredge)
½ cup grated parmesan
½ cup panko
4 tbsp softened butter
2 tbsp chopped parsley
2 cloves garlic, minced
Salt & pepper
Instructions
Season chicken and lightly dredge in flour.
Sear in pan (oil + butter) 2–3 minutes per side.
Mix butter, parmesan, panko, garlic, herbs.
Spread crust on top.
Finish in 350°F oven to 165°F internal.
Rest briefly before serving.
🥔 Roasted Yukon Gold Potatoes
Ingredients
4 lbs Yukon Gold potatoes, cut evenly
¼ cup olive oil
4 cloves garlic, smashed
1 tbsp thyme
1 tbsp rosemary
Salt & pepper
Instructions
Preheat oven to 425°F.
Toss potatoes with oil, garlic, herbs, seasoning.
Roast 30–40 minutes, turning once.
Finish golden and crisp.
🥕 Market Roasted Vegetables
Ingredients
4–5 lbs mixed vegetables (carrots, zucchini, peppers, onion)
¼ cup olive oil
Salt & pepper
Herb Glaze
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped herbs
Instructions
Roast vegetables at 425°F for 20–25 minutes.
Toss with herb glaze before serving.
🥗 Arugula & Pear Salad
Ingredients
9 cups arugula
3 pears, sliced
1 cup feta
1 cup candied pecans
Pear Vinaigrette
¼ cup olive oil
2 tbsp pear or apple cider vinegar
1 tbsp honey
Salt & pepper
Instructions
Whisk vinaigrette.
Toss salad just before serving.
Finish with feta and pecans.
🥖 Artisan Bread Service
2–3 loaves crusty bread
1 cup whipped butter (softened + pinch salt)
🌶 Horseradish Cream
Ingredients
1 cup sour cream
2–3 tbsp prepared horseradish
1 tsp lemon juice
Salt to taste
Instructions
Mix and chill.
🥒 Tomato Cucumber Relish
Ingredients
3 tomatoes, diced
2 cucumbers, diced
2 tbsp olive oil
1 tbsp vinegar
Salt & pepper
Optional fresh herbs
Instructions
Mix and chill lightly before serving.
🔑 Chef Execution Notes
Sear proteins hot, finish gently
Rest all meats before slicing
Season in layers
Taste constantly
Keep timing tight across stations