Plated Entrée


We are honored to have the opportunity to create a memorable dining experience for you and your guests.

Our plated dinner menus on the following pages are examples of our chef’s elite capabilities.


Our planning staff will be delighted to provide assistance with every aspect of your special event. We can assist with menu planning, floral arrangements, specialty linens, table, chair and equipment rental as well as the many other services you may require to enhance or upscale your special event. Our professional event staff offer expert guidance and will gladly take care of ordering and organizing any rentals for your event.


Plated meals include your choice of one salad, choice of up to three main entrées, and choice of one selected side entrée, in addition to the following: asparagus bouquet, artisan bread & butter, gourmet coffee and herb tea.

The per person pricing for each meal includes all uniformed staff, service, chinaware, silverware, water/wine glasses, champagne flutes for your meal, and clean up.


We pride ourselves not only on our delicious cuisine but also our exceptional service. Attention to detail is apparent when your event is with A’Reve Event Production. We offer the highest level of service to ensure that you feel just as much of a guest as your friends and family will at your special event. Our uniformed staff is prepared to handle all catering aspects of your special event.


Please contact us for a custom proposal and to book your event. Proposed pricing is based on event type, logistics, services required, staffing and number of guests. A 21% operations fee is added to all events.

Plated Salads

Beet & Quinoa Salad

with Spinach, Kale, Shaved Red Onion, Shredded Carrots and Apple Ginger Dressing

Baby Arugula Salad

with Blueberries, Feta, Brown Sugar Almonds and Honey Lemon Dressing

Pesto Fussili Salad

with Artichoke Hearts, Roasted Red Bell Pepper, Cherry Tomatoes, Kalamata Olives and Broccoli

Spring Mix Salad

with Strawberries, Pears, Gorgonzola, Candied Walnuts tossed in Balsamic Vinaigrette

Watermelon & Feta Salad

with Balsamic Reduction and Basil

Bagna Cauda Ribbon Salad

with Julienned Cucumbers, Carrots, Radishes, Cherry Tomatoes

Ribboned Garden Salad

with Cucumbers, Cherry Tomatoes, Carrots, Shaved Red Onions tossed in Italian Vinaigrette

with Romaine, Black Beans, Shredded Cheddar & Jack Cheese, Diced Tomatoes, Roasted Corn, and

Southwest Salad

Creamy Chipotle Dressing

Plated Entrees

Balsamic Glazed Chicken
Roasted Chicken Breast topped tomatoes and sautéed shallots

Mediterranean Chicken
Pan Seared Chicken Breast with Roasted Red Bell Pepper and Mediterranean Medley

Herb Roasted Chicken
Chicken Breast topped with Sherry Cream Sauce

Marinated Rack of Lamb
with Blackberry Melba Sauce and Fresh Herb

Grilled Flank Steak
with Chimichurri and Salsa Fresca

Filet Mignon Medallion
with Thyme Butter Sauce

**Add Seared Scallops for Surf and Turf Duo Plate**

Rib Eye Steak
with Gorgonzola Butter

New York Strip
with Green Peppercorn Bourbon Sauce

Spiraled Pork Loin
topped with Spinach, Garlic and Gruyere Cheese

Blackened Salmon
topped with a Mango Pineapple Fresca

Seared Ahi Tuna
with Creamy Coconut Curry

Pistachio Crusted Halibut
drizzled with a Ginger White Wine Reduction

Shrimp Scampi Skewers
Grilled Jumbo Prawns with Lemon Herb /Butter

Grilled Pacific Salmon
with Lemon and Caper Cream Sauce

Wild Mushroom Risotto
topped with Roasted Summer Vegetables

Eggplant Parmesan
Lightly Breaded Eggplant topped with Italian Cheese Blend and House Marinara

Tuscan Penne Pasta
with Artichoke Hearts, Sundried Tomatoes, Mushrooms, Spinach and Roasted Red Bell Pepper Cream Sauce

Garlic Spaghetti Squash
tossed with Parmesan Cheese and Toasted Pine Nuts


Garlic Spinach Sauté
Fresh Spinach sautéed with Garlic

Herb Roasted Fingerling Potatoes

Cherry Tomato Orzo
Creamy Orzo with Cherry Tomatoes and Capers

Garlic Summer Squash Sauté
Seasonal Squash with Garlic

Asiago Polenta
Grilled Polenta Disk

Red Bell Pepper Couscous

Coriander Carrots and Asparagus

Roasted Root Vegetable Medley
Herb Roasted Seasonal Root Vegetables

Mash Potato Blend
Blend of Golden Yukon Potatoes and Parsnips with Garlic and Creme Fraiche

Asiago Scalloped Potatoes
Sliced Golden Potatoes with Asiago Cream Sauce

Spanish Rice

Additional Catering Information

Final Count
A final head count is required 10 days prior to your event.
There will be no refunds or adjustments for cancellations once the final count has been provided.
Increases can be accommodated.
Due to insurance and health regulations, we do not package left over food for clients to take home.

A 50% estimated catering deposit is due at the time of booking.
Remaining balance is due 10 days prior to event.
Deposit is non-refundable if date is cancelled at any time.

Approximately 1 staff personnel per 20 guests is provided.
All staff will be dressed in black and white formalwear.

*Tax and operations fee not included


Event Planner A'Reve Event Production Danville , CA

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