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
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 tartletsSecond 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 pastaSecond 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