Menus & experiences · Los Angeles
Menus worth
gathering for.
Choose the way you want to host. Explore complete menus, then make the evening your own with seasonal dishes and chef-led stations.
PLAN YOUR MENU
01 / The way you host
Start with
the experience.
A dinner at home, a shared-table celebration or a lively reception. Each format gives your menu a different rhythm.
Plated dinners
A seated progression with a clear beginning, middle and sweet finish. Choose a lighter coastal menu or a longer chef-led evening.
Coastal California →Family-style gatherings
Generous platters, handmade pasta and food passed around the table. The Italian Table is a complete starting point—not a list of unrelated dishes.
The Italian Table →Buffets & celebrations
A composed spread for a relaxed celebration. Salads, pasta, main dishes and vegetables work together, with presentation and replenishment planned for your venue.
Italian Buffet →Cocktail receptions
Warm and chilled bites for a standing gathering. Build a balanced selection around your event length, whether it is a pre-dinner reception or the main meal.
Explore passed bites →These are custom service formats, not fixed-price packages. Your proposal confirms the menu, quantities, service window, staffing, rentals and equipment.
03 / Fall & winter
The comfort
of the season.
Brown butter, roasted squash, sage and winter citrus. This vegetable-and-pasta-led menu brings the colder months to the table without making every course feel heavy.
- The mood: a warm supper shared with good company.
- The food: seasonal produce, handmade pasta and a chocolate finish.
- The plan: tailored dishes and service, confirmed for your date.
YES, CHEF MARCO
Autumn Pasta Supper Club
A vegetable and pasta-led progression
Roasted Grape Bruschetta
Whipped ricotta and thyme
Winter Citrus Salad
Shaved fennel
Brown Butter Cavatelli
Squash and sage
Roasted Eggplant & White Beans
Tomato and herbs
Chocolate Olive Oil Torta
A sample menu, tailored to your gathering.
04 / Make it your own
Stations & add-ons.
A separate layer for your event. Add an interactive moment or explore a dedicated chef-led experience.
Pizza
Station
VIEW DETAILSStation / add-onSushi
Station
VIEW DETAILSStation / add-onRaw Bar
& Caviar
VIEW DETAILSStation / add-onPasta
Station
VIEW DETAILSStations are quoted separately unless expressly included in your proposal. Kitchen access, site suitability, staffing, equipment, service timing and specialty ingredients are planned for each event. Sushi Omakase remains its own chef-led experience.
05 / Cocktail hour
A few excellent bites.
Explore two choice libraries for a reception—not two menus intended to be served in full. We’ll shape the right combination of textures, temperatures and flavors.
Japanese-Inspired Bites
Cold / sea
- Scallop Crudo Spoon — Yuzu ponzu, cucumber, scallion
- Tuna & Avocado Nori Bite — Citrus ponzu, crispy shallot, herbs
- Salmon Cucumber Cup — Cooked salmon, ginger, shiso
- Crab & Daikon Roll — Chilled crab, daikon ribbon, citrus dressing
- Chilled Soba Cup — Buckwheat noodles, sesame dressing, cucumber, nori
Grilled / roasted
- Koji Beef Skewer — Charred scallion, ginger and beef jus
- Chicken Tsukune — Tare glaze and spring onion
- Miso-Glazed Eggplant — Toasted sesame and pickled ginger
- King Oyster Mushroom Robata Bite — Soy butter, sudachi-style citrus finish
- Miso Black Cod Lettuce Cup — Pickled cucumber, toasted sesame
Crisp / warm
- Shrimp Tempura — Yuzu mayonnaise and shichimi
- Sweet Potato Korokke — Curry mayonnaise, scallion
- Chicken Karaage — Lemon, shredded cabbage, ginger mayonnaise
- Pork & Cabbage Gyoza — Rice vinegar, soy and chile oil
- Corn Kakiage — Scallion, sea salt, citrus
Rice / comfort / delicate bites
- Grilled Yaki Onigiri — Mushroom filling, miso glaze
- Tamago & Shiso Sandwich — Soft egg, Japanese-style mayonnaise, milk bread
- Chawanmushi Tasting Cup — Shiitake, dashi custard, chive
- Agedashi Tofu Spoon — Ginger dashi, daikon, scallion
- Duck & Leek Skewer — Orange-soy glaze, toasted sansho
Italian Bites
Bread / garden
- Roasted Grape Bruschetta — Whipped ricotta, thyme, honey
- Eggplant Caponata Crostino — Caper, celery, toasted pine nut
- Zucchini Involtino — Lemon ricotta and basil
- Artichoke & White Bean Tartlet — Preserved lemon, parsley, olive oil
- Tomato & Basil Panzanella Spoon — Crisp bread, shallot, red-wine vinegar
Crisp / warm
- Wild Mushroom Arancino — Parmesan and lemon aioli
- Supplì al Telefono — Tomato rice, mozzarella, basil
- Focaccia Stracchino Bite — Rosemary, black pepper and olive oil
- Crispy Sage & Squash Raviolo — Brown butter, hazelnut
- Parmesan Custard Tartlet — Shallot confit and thyme
Sea
- Shrimp & Cannellini Spoon — Rosemary, lemon, parsley
- Salt Cod Fritter — Lemon, parsley and caper mayonnaise
- Tuna Crudo Crostino — Orange, fennel, caper, olive oil
- Anchovy & Sweet Pepper Toast — Roasted pepper, oregano, lemon zest
- Grilled Octopus Bite — Chickpea purée, smoked paprika, lemon
Meat / substantial
- Chianti Short Rib Polenta Square — Rosemary jus, gremolata
- Beef & Pork Polpetta — Tomato sugo, basil, pecorino
- Prosciutto & Pear Bite — Shaved pecorino, black pepper
- Chicken Saltimbocca Skewer — Sage, prosciutto, white-wine jus
- Porchetta Mini Panino — Fennel, salsa verde, pickled onion
These sample directions include new small-format interpretations. Final recipes and availability are confirmed for your event. Raw seafood, cups, fried bites and chef-attended presentations need an event-specific service plan; cooked alternatives can be discussed.
06 / Planning your investment
A local benchmark.
A personal proposal.
For context, here is Take a Chef’s published Los Angeles pricing snapshot, captured October 26, 2026. These are their platform figures—not Chef Marco’s prices.
Chef Marco · starting range
$150–$175 per guest
A starting point for your private dining proposal, not a guaranteed all-inclusive total. Menu, guest count, service and event requirements determine the final quote.
What the benchmark includes
For a single event, Take a Chef’s service guide includes menu design, ingredients, cooking, table service, kitchen cleanup and local taxes. Drinks, extra staff, tableware, styling and gratuity are separate. Confirm your final proposal.
What your Marco quote confirms
Your menu and event scope determine your proposal. We specify ingredients, staffing, rentals, equipment, travel, enhancements, applicable tax and any other charges—so you can compare the complete event cost, not just a headline per-person number.
This reference is not a price-match offer or a claim that one service is universally cheaper. Guest count, menu, location and inclusions affect the comparison.
Your table. Your occasion.
Let’s make
something memorable.
Tell us your date, location, guest count and the menu that caught your eye. We’ll take it from there.
REQUEST YOUR CUSTOM MENU →Seasonal Menus, Built for the Moment
From a few bites before dinner to a shared Italian feast or a longer tasting menu, I build the food around your guests and the way you want to host. These samples draw on my California, Italian and coastal Asian menus, with new small-bite interpretations to explore. Choose a direction, then we’ll refine the dishes, portions and service for your occasion.
Sample Menus for Your Occasion
Seasonal directions, including new interpretations, refined for your guests and event. Final dishes, quantities and service are confirmed in your proposal.
Cocktail and Passed Bites
Hors d’oeuvres for a wedding cocktail hour, company reception or celebration at home. We balance warm and chilled bites, seasonal vegetables, seafood and meat around the length of your event. The final proposal specifies the selections, quantities and service window. A light pre-dinner reception is different from a reception that replaces dinner.
California Italian selection
Cacio e pepe arancini with marinara and Pecorino Romano.
Whipped ricotta crostini with roasted grapes, thyme and honey.
Heirloom tomato bruschetta with basil, garlic and aged balsamic.
Compressed watermelon with whipped feta, Thai basil and chili-lime.
Wild mushroom arancini with Parmesan and lemon aioli.
Mini lobster rolls with butter-poached lobster, toasted brioche and preserved lemon.
Modern coastal Asian selection
Spicy tuna crispy rice with avocado, Fresno chile and tamari.
Hamachi crispy rice with avocado, serrano, citrus and shiso.
Miso black cod lettuce cups with pickled cucumber, sesame and scallion.
Thai-style beef skewers with tamarind sauce, herbs and crispy shallots.
Garden vegetable summer rolls with peanut-hoisin dipping sauce.
Crispy shrimp lettuce cups with pickled carrot, daikon, herbs and nước chấm.
Supper club selection
Smoked salmon blini with crème fraîche, dill and trout roe.
Wild mushroom arancini with truffle fonduta and Parmigiano.
Steak tartare on crisp potato pavé with Dijon, chive and cured egg yolk.
Crisp potato with crème fraîche, chive and caviar.
Deviled eggs with chive and caviar.
Freshly shucked oysters with mignonette, lemon and hot sauce.
Vegetable-forward bites, cooked seafood and alternatives to raw preparations can be discussed during planning. Caviar, lobster and other specialty selections are confirmed individually for your event.
More Seasonal Bites
New small-bite interpretations of my salads, pastas and main dishes, alongside chilled seafood and raw-bar selections. Final recipes, presentation and availability are confirmed for each event.
Little Gem cups with green goddess dressing, avocado, herbs and toasted breadcrumbs.
Heirloom tomato and stone-fruit spoons with stracciatella, basil and aged balsamic.
Roasted beet and citrus tartlets with whipped goat cheese and sherry vinaigrette.
Roasted maitake and polenta bites with salsa verde and Parmigiano.
Miso eggplant skewers with ginger, scallion and sesame.
Shiitake and coconut rice cups with crispy shallot and lime.
Sweet corn risotto spoons with Parmesan, chives and lemon.
Brown butter cavatelli tasting cups with sweet corn, wild mushrooms and herbs.
Mini rigatoni alla vodka cups with burrata and basil.
Chianti-braised short rib polenta bites with rosemary jus.
Koji-cured ribeye skewers with charred scallion salsa verde.
Lemon and rosemary chicken skewers with herb salsa verde.
Roasted salmon cucumber bites with lemon, dill and capers.
Roasted halibut tasting spoons with buttermilk beurre blanc and chive oil.
Scallop crudo spoons with citrus nam jim and fresh herbs.
Jumbo shrimp cocktail with horseradish cocktail sauce.
Chilled snow crab claws with fresh lemon.
Bluefin tuna with avocado and caviar.
Buttered lobster brioche with caviar.
Crisp potato rösti with crème fraîche and chives.
Farmers market crudités with herb dip and chive oil.
Mini Margherita pizza bites with tomato, mozzarella and basil.
Not every selection is suited to tray-passed service. Raw seafood, shellfish, tasting cups and chef-attended presentations require their own service plan. Ask about cooked alternatives, dietary preferences and the right combination for your event.
More Italian Hors d’Oeuvres
Original seasonal sample directions to explore with Chef Marco. Final recipes, presentation and availability are confirmed for your event.
Roasted tomato and whipped ricotta tartlet with basil.
Charred zucchini and white bean crostini with lemon and oregano.
Eggplant involtini with ricotta, basil and tomato sugo.
Rosemary chicken and roasted pepper skewer with herb salsa verde.
Japanese-Inspired Hors d’Oeuvres
Original seasonal sample directions to explore with Chef Marco. Final recipes, presentation and availability are confirmed for your event.
Ginger-scallion chicken skewer with citrus soy.
Miso mushroom nori cups with ginger and scallion.
Seared salmon with ponzu, cucumber and shiso.
Kabocha, white-miso and sesame tasting spoon.
Family Style Feasts
California Italian Table
A shared-table menu with handmade pasta, roasted proteins and seasonal vegetables.
To begin: whipped ricotta crostini with roasted grapes, thyme and honey.
First course: Little Gem and garden herb salad with cucumber, radish, Parmesan and lemon vinaigrette.
Pasta: brown butter cavatelli with sweet corn, wild mushrooms, Parmigiano and herbs.
Main selections: salsa verde roasted chicken with cipollini onions; roasted salmon with lemon, capers and fresh herbs.
For the table: silky pommes purée and charred broccolini with garlic, lemon and agrodolce.
Dessert: dark chocolate budino with whipped crème fraîche, olive oil and sea salt.
Alternative main to discuss: roasted maitake mushrooms with creamy polenta and salsa verde.
Modern Coastal Asian Table
Japanese and Southeast Asian influences, California produce and generous dishes for sharing.
To begin: miso black cod lettuce cups and Thai-style beef skewers.
First course: citrus-cured hamachi with cucumber, avocado, jalapeño, ponzu and shiso oil.
Main selections: miso-glazed salmon with ginger-scallion sauce; slow-braised beef short rib with Thai basil, charred scallion and black garlic jus.
For the table: coconut jasmine rice, miso broccolini and seasonal vegetables with ginger and tamari.
Dessert: coconut panna cotta with passion fruit, mango, lime and toasted coconut.
Alternative main to discuss: miso-glazed eggplant with coconut rice, shiitake mushrooms, ginger and scallion.
Seasonal Dinner Menus
Seasonal Three-Course Dinner
Little Gem and garden herb salad with cucumber, radish and lemon vinaigrette.
Roasted California halibut with buttermilk beurre blanc, chive oil, pommes purée and charred broccolini.
Lemon–yuzu posset with market berries and Biscoff crumble.
Chef’s Tasting Dinner
Scallop crudo with cucumber, yuzu ponzu, scallion and herbs.
Buttered lobster and sweet corn risotto with Parmesan, chives and lemon.
Roasted California halibut with buttermilk beurre blanc and chive oil.
Koji-cured ribeye with hen of the woods mushrooms, red wine jus and pommes purée.
Lemon–yuzu posset with market berries and Biscoff crumble.
Five smaller courses paced across the evening. Seafood, premium proteins and the final sequence are confirmed for the season and kitchen setup.
Black-Tie Supper Club
To begin: smoked salmon blini with crème fraîche and dill; wild mushroom arancini with truffle fonduta.
First course: Little Gem, avocado, fresh herbs, pickled shallots and toasted breadcrumbs.
Pasta: mezzi rigatoni with spicy vodka tomato sauce, Parmigiano and basil.
Main selections: braised beef with cipollini onions and black garlic jus; herb-roasted salmon with brown butter, lemon and capers.
For the table: pommes purée, charred broccolini and creamed sweet corn.
Dessert: butterscotch budino with whipped crème fraîche, salted caramel and brown butter crumble.
Live Fire and Pizza Experiences
Italian Pizza and Pasta Gathering
Little Gem and shaved fennel salad with cucumber, radish, herbs and lemon vinaigrette.
Margherita pizza with tomato sugo, fresh mozzarella and basil.
Pepperoni pizza with mozzarella, tomato sugo and oregano.
Seasonal mushroom pizza.
Optional pasta course: rigatoni alla vodka with burrata and basil, or wild mushroom gemelli with spinach, garlic and thyme.
Optional finish: lemon olive oil cake with seasonal fruit and berry compote.
Pizza ovens, live-fire equipment and interactive pasta stations require a suitable site and an agreed equipment and staffing plan. They are not included with every dinner or reception.
Italian & Japanese-Inspired Plated and Buffet Menus
Complete seasonal sample directions, not fixed packages. Your proposal confirms selections, substitutions, quantities and the complete service plan. Please share allergies and dietary needs during planning.
Italian Plated Dinner
A seasonal Italian direction with handmade pasta, a composed main and a sweet finish.
Opening bite: roasted tomato and whipped ricotta tartlet with basil.
Starter: Little Gem and shaved fennel salad with lemon, herbs and Parmigiano.
Pasta: brown butter cavatelli with sweet corn, wild mushrooms and herbs.
Main: rosemary chicken with cipollini onions, charred broccolini and herb salsa verde.
Dessert: dark chocolate budino with whipped crème fraîche, olive oil and sea salt.
Japanese-Inspired Plated Dinner
A composed seasonal menu with Japanese flavors, California produce and a balance of warm and chilled dishes. This is distinct from the chef-led Omakase experience.
Opening bite: miso mushroom nori cups with ginger and scallion.
Starter: seared salmon with ponzu, cucumber and shiso.
Main: ginger-scallion chicken with citrus soy and sesame greens.
Alongside: steamed rice and seasonal vegetables with ginger and tamari.
Dessert: lemon–yuzu posset with market berries and a crisp crumble.
Italian Buffet
An abundant Italian spread, with presentation, replenishment and the service window planned around your gathering.
Antipasti: roasted tomato and whipped ricotta tartlets; charred zucchini and white bean crostini.
Salad: Little Gem and shaved fennel with lemon vinaigrette and garden herbs.
Pasta: rigatoni alla vodka with basil and Parmigiano.
Main dishes: rosemary chicken with roasted peppers; eggplant involtini with ricotta, basil and tomato sugo.
Vegetables: charred broccolini with garlic, lemon and agrodolce.
Dessert: lemon olive oil cake with seasonal fruit and berry compote.
Japanese-Inspired Buffet
A Japanese-inspired buffet direction with warm main dishes and seasonal accompaniments. The final plan accounts for your venue, timing and guest preferences.
Opening bites: miso mushroom nori cups; kabocha, white-miso and sesame tasting spoons.
Salad: cucumber and shiso with ginger and rice-vinegar dressing.
Main dishes: ginger-scallion chicken with citrus soy; miso-glazed salmon.
Alongside: steamed rice, sesame broccolini and seasonal vegetables with ginger and tamari.
Dessert: coconut panna cotta with passion fruit, mango and lime.
Menus, Answered
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No. They are sample directions, including new interpretations of dishes from my menus. We agree the final selections, course count, portions, service style and any substitutions in your event proposal.
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Choose a tasting dinner for a slower, chef-led evening; family-style platters for a shared celebration; or passed bites for a reception. Plated dinners, buffets and interactive stations can also be planned where the venue and staffing support them.
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Please share allergies and dietary requirements when you inquire. We will discuss suitable dishes, substitutions and preparation arrangements before confirming your menu. Not every dish can be adapted, and a dietary preference does not mean a dish is free from all allergens.
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These can be added to the agreed scope. Additional chefs, servers, bartenders, beverages, tableware, glassware, linens, furniture, printed menus and specialty equipment are specified separately. A menu or tier name does not automatically include them.
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The season, menu, guest preferences and service setting guide sourcing. Premium seafood, caviar, specialty proteins and other enhancements are discussed individually, with availability and substitutions confirmed before the event.
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Share your date, location, approximate guest count, occasion, dietary needs and preferred style of service. We will discuss a menu and confirm the food, culinary team, additional staff, equipment and other event details in a written proposal.