Private Dinner · Houston, TX

Housewarming Dinner

A housewarming dinner in Houston, beginning with crostini, smoked salmon pastries and sharing boards, followed by coffee-crusted filet mignon, pomegranate-braised lamb and pistachio raspberry tartlets.

Date: September 19, 2026
Location: Houston, TX
Guests: 15
Dishes: 14

An appetizer display with tiered smoked salmon vol-au-vents, cheese, charcuterie and fruit on the kitchen counter. — A welcoming spread of bite-size appetizers.

A dining table set with printed menus, gold-rimmed plates, folded napkins and glassware for the Houston housewarming dinner. — The table, ready for a housewarming dinner.

Blue-and-white platters of roasted acorn squash and broccolini with sliced almonds. — Roasted squash and broccolini for the dinner table.

Behind the Scenes

In the Kitchen

Finishing raspberry tartlets, preparing ingredients and plating peach and burrata salad: these photographs show the chef team at work in the home kitchen.

A chef finishes raspberry tartlets on blue-and-white dessert plates at the kitchen counter. — Finishing the pistachio raspberry tartlets on their dessert plates.

Two chefs prepare ingredients beside a fruit-covered counter in a home kitchen. — The chef team preparing the evening’s ingredients.

A chef wearing black gloves plates burrata over peaches and greens, with a dressing bowl nearby. — Plating the charred peach and burrata salad.

Housewarming Dinner

Appetizers

Prosciutto Arugula Crostini

Whipped lemon-chive cream, aged balsamic reduction, micro arugula, artisan baguette
Melon Mozzarella Skewers

Melon balls, fresh basil, Mozzarella pearls
Fig & Gorgonzola Crostini

Gorgonzola Dolce, house-made fig and candied orange preserve, toasted pistachio crumbs
Smoked Salmon Vol-au-Vent

Flaky feuilleté pastry, smoked Atlantic salmon, chive crème fraîche, Ossetra caviar, gold leaves
Artisan Cheese & Charcuterie Selection

Cured meats, reserve cheeses, house-marinated olives, artisanal preserves, crackers
Seasonal Fruit & Berry Board

Selection of ripe seasonal fruits, berries, fresh mint garnish

Salad

Charred Peach & Burrata Salad

Caramelized peaches, creamy Puglia burrata, crisp greens, smoky candied pecans, Balsamic vinaigrette

Main Course

Coffee-Crusted Beef Filet Mignon

Prime sliced filet, roasted espresso rub, Sicilian Salmoriglio herb emulsion
Pomegranate-Braised Lamb Shanks

Slow-braised lamb, pomegranate reduction, dried stone fruits, fresh garden herbs

Sides

Saffron Basmati Pilaf

Persian saffron, tart barberries, fresh mint coulis
Truffle Parmesan Potato Wedges

Black truffle oil, aged Parmigiano-Reggiano, horseradish-yogurt dip, chives
Honey-Roasted Acorn Squash

Whipped chickpea hummus, pistachio-fennel dukkah, fresh cilantro
Charred Broccolini

Whipped feta cushion, Marcona almonds, hot honey-chili drizzle

Dessert

Pistachio Raspberry Tartlet

Sweet butter crust, wild raspberry compote, Madagascar vanilla whipped cream cheese, Fresh raspberry, gold leaf

Menu created by Chef Ana

September 19, 2026 · Houston, TX

The Story

This September housewarming dinner in Houston brought together an appetizer display and a dinner menu. Printed menus, gold-rimmed plates and folded napkins framed the place settings. On the counter, smoked salmon vol-au-vents stood above boards of crostini, cheese, charcuterie and seasonal fruit.

The main course paired coffee-crusted beef filet mignon with pomegranate-braised lamb shanks. Charred peach and burrata salad, saffron basmati pilaf, truffle Parmesan potato wedges, honey-roasted acorn squash and charred broccolini completed the savory menu. The photographs capture the place settings, appetizer boards, lamb and vegetable platters, and individual raspberry tartlets.

A chef team prepared the food in the home kitchen. The kitchen photographs focus on raspberry tartlets being finished, ingredients being prepared at the counter, and peach and burrata salad being plated. Pistachio raspberry tartlets provided the final selection on the housewarming menu.

Event Gallery

The housewarming table, appetizer display, lamb and vegetable platters, and pistachio raspberry tartlets from the Houston dinner.

Watch the chef team prepare and present the housewarming menu.

Sliced and cubed cheeses, crackers and a bowl of preserves on a round wooden board. — An artisan cheese board with crackers and preserves.

Broccolini and roasted acorn squash arranged on separate blue-and-white platters for dinner. — The vegetable platters, arranged together.

Braised lamb shanks topped with pomegranate seeds and fresh herbs on a blue-and-white serving platter. — Pomegranate-braised lamb shanks with fresh herbs.

Prosciutto and arugula crostini arranged on a wooden board beside their printed menu label. — Prosciutto & arugula crostini on the appetizer board.

Smoked salmon vol-au-vents topped with caviar on a three-tier serving stand. — Smoked salmon vol-au-vents on the tiered stand.

Acorn squash, lemons, melon and other fresh produce arranged on the kitchen counter. — Fresh produce for the evening’s menu.

Fig and Gorgonzola crostini displayed on a wooden board with their menu label. — A second view of the fig & Gorgonzola crostini.

A close view of broccolini stems and florets with sliced almonds. — The broccolini garnish, up close.

Individual raspberry tartlets finished with pistachio crumbs and gold leaf on blue-and-white dessert plates. — Pistachio raspberry tartlets for the final course.

A close view of prosciutto folds, arugula and balsamic drizzle on toasted crostini. — A closer look at the prosciutto crostini.

Slices of roasted acorn squash finished with a crumb topping and fresh herbs on a blue-and-white platter. — Honey-roasted acorn squash with dukkah and herbs.

A closer view of the housewarming menu, napkin ring, gold cutlery and gold-rimmed plate. — The menu and details of the table setting.

Fig and Gorgonzola crostini with preserves and chopped nuts arranged on a blue-and-white platter. — Fig & Gorgonzola crostini, ready for the appetizer display.

Melon balls, mozzarella pearls and basil leaves on skewers, displayed beside a printed dish label. — Melon & mozzarella skewers with fresh basil.

The appetizer counter with tiered salmon pastries, charcuterie, cheese, fruit and crostini. — The appetizer counter, from charcuterie to salmon pastries.

A close view of braised lamb shanks, glossy sauce, pomegranate seeds and fresh herbs. — A closer look at the lamb and pomegranate garnish.

A charcuterie board with cured meats, olives, crackers and a small basil garnish. — Cured meats, olives and crackers for sharing.

Charred broccolini topped with sliced almonds on a blue-and-white platter. — Charred broccolini with sliced almonds.

Menu & Service Notes

The six appetizer selections combined two crostini toppings, melon and mozzarella skewers, smoked salmon vol-au-vents, cheese and charcuterie, and seasonal fruit. The photographs show these dishes arranged on boards, platters and a tiered stand.
Coffee, pomegranate, saffron and truffle gave the menu its distinct flavors. Filet mignon and lamb shanks were accompanied by the peach and burrata salad, pilaf, potato wedges, acorn squash and broccolini.
The kitchen photographs capture ingredient preparation, individual raspberry tartlets being finished on dessert plates, and peach and burrata salad being plated. These details show the preparation behind the finished menu.

Planning a Housewarming Dinner?

Tell us the occasion, your guest count and the flavors you enjoy. We can plan a menu for your own private chef dinner in Houston.

Request a Housewarming Dinner (346) 218-3912

Housewarming Dinner

In the Kitchen

Event Menu

Appetizers

Salad

Main Course

Sides

Dessert

The Story

Event Gallery

Menu & Service Notes

Planning a Housewarming Dinner?