Private Dining

*Note: All beef & seafood is market priced

P L A T E D

Dinners

What We Offer

4 course plated dinner

5 course plated dinner

6 course plated dinner

7 course plated dinner

Pricing for dinner party with Wine Pairing.
The wines that we use are excellent local wines
from Leon & Son from East Grand Rapids

Menu personalization available upon request | dietary accommodations always available

OR Create your own menu from our list

Salads + Proteins

Desserts

Dates may be Limited

NOW BOOKING
at our
HOME Location: Chef's Shack

Please join us at our home location, Chef's Shack, for a delightful culinary experience. Whether you are looking for a cozy dinner for two or organizing a special event

Book your table now for an unforgettable dining experience at Chef's Shack.

Address: 1003 Lake Dr SE, Grand Rapids, MI 49506

4 Course

  • First course
    Citric, and fennel amalfi salad

    Second course
    Carrot, pumpkin and charred leek soup and baguettes

    Third course
    Duck leg confit with parsnip, butternut squash puree with purple rice

    Fourth course
    Gingerbread crust fall fruit bar with sponge cake cloud with cranberry compote

  • First course
    Beet cured and apple wood smoked wild caught salmon with a micro salad and beet au jus

    Second course
    Wild mushroom truffle pate with roasted fennel and a mushroom and truffle consommé

    Third course
    Aged beef tenderloin shallot and onion au jus & parsnips crispy ribbons

    Fourth course
    S'more

  • First Course
    Hearty Salad
    Mixed Greens, blue cheese, red onion, cucumber, tomato wedges, walnuts, green apples & Fustini’s Vinaigrette

    Second Course
    Lamb lollipops
    with black or purple rice and pickled onions

    Third Course
    Chicken Galliano
    with prosciutto, goat cheese & wild Mushrooms

    Fourth Course
    French Cream Puffs

5 Course

  • First Course
    Chard squash with pole beans foam bonito drown butter

    Second Course
    Creamy Butternut Squash Gnocchi

    Third Course
    Seared Sea bass
    topped Caviar, over a mini Corn
    salad Sweet Corn Velouté Sauce

    Fourth Course
    Seared Beef Tenderloin
    Wild mushrooms, Black garlic consommé, and cucumber foam and potato trio

    Fifth Course
    Peanut Butter & Caramel Chocolate Bar

  • 1st Course
    Microgreen Beet Salad - Mixed arugula, baby spinach, roasted beets, green apples, pecans, seasonal berries, chèvre cheese, topped with a poached egg and a cherry balsamic vinaigrette

    2nd Course
    Seared scallops with corn veloute and salted radishes

    3rd Course
    Wild mushroom and walnut pate with fennel & mushrooms au jus

    4th Course
    Sea Bass served with cashew cream, vegan pesto and seasonal vegetables and starches

    5th Course
    Chocolate Crepe Cake with berries and side of Strawberry Gelato

6 Course

  • First Course
    La Tur wild mushroom tartlets

    Second Course
    Mini duck breast bites

    Third Course
    Tomatoes with Crab/lobster tail, sun gold tomato dressing and a fried caper remoulade

    Fourth Course
    Petitie Floral Coq au vin

    Fifth Course
    Slow roasted cornish hens with Chanterelle, chard pearl onion and Brussels sprout leafs and a citrus butter foam

    Sixth Course
    White chocolate pudding, cocoa crumble with strawberries

  • First Course
    Foie gras and fall squash filled pasta

    Second Course
    Shaved Asparagus, salted radishes with parsnip ice cream and salmon roe

    Third Course
    Poached heirloom tomato, colored beets with micro lettuce with a chevre buttermilk dressing topped with cucumber puree

    Fourth Course
    Seared Sea bass
    topped caviar Sweet Corn Velouté Sauce

    Fifth Course
    Seared Beef Tenderloin
    Wild mushrooms, Black garlic consommé, and cucumber foam

    Sixth Course
    Grapefruit panna cotta with passion fruit curd

Interested in a

Plated Brunch?