10-Night Dinner Protein Rotation
Nights 1 & 6 — Beef (×2)
Beef Tenderloin / Prime Rib
Red wine demi-glace or bordelaise reduction
Night 2 — Chicken (×1)
Supreme / Roulade
Tarragon velouté or jus lié
Nights 3, 7 & 9 — Shellfish (×3)
Lobster / Scallops / Shrimp
Bisque butter, beurre blanc, or citrus nage
Night 4 — Pork (×1)
Tenderloin / Rack / Belly
Apple-calvados or whole-grain mustard jus
Nights 5, 8 & 10 — Wild Fish (×3)
Striped Bass / Halibut / Wild Salmon
Herb nage, beurre blanc, or fish velouté
Proteins
Meat · Fish · Shellfish| Item | Base Qty | +20% Buffer | Unit | Chef's Notes |
|---|---|---|---|---|
| Beef tenderloin (center-cut, PSMO) | 14 | 17 | lbs | 2 nights × 10 guests × ~8 oz + trim loss |
| Chicken supreme / airline breast | 12 | 15 | lbs | 1 night; allow 10 oz raw per cover |
| Whole lobster (1.25 lb avg) | 15 | 18 | ea. | Shellfish night 1; 1 lobster per person |
| Dry-pack sea scallops (U-10) | 7 | 9 | lbs | Shellfish night 2; 3–4 per cover |
| Jumbo shrimp (U-12, shell-on) | 6 | 8 | lbs | Shellfish night 3 + appetizer rotation |
| Pork tenderloin or rack of pork | 10 | 12 | lbs | 1 night × 10 guests; 10 oz raw |
| Striped bass / black sea bass (whole) | 20 | 24 | lbs | Wild fish night 1; whole fish ~50% yield |
| Halibut fillet (skin-on) | 8 | 10 | lbs | Wild fish night 2; 7 oz portions |
| Wild salmon fillet | 8 | 10 | lbs | Wild fish night 3; 7 oz portions |
| Charcuterie / cured meats (apps) | 3 | 4 | lbs | Amuse & first course rotation |
| Duck leg / duck breast (alt first course) | 5 | 6 | lbs | Intermezzo protein option |
| Pancetta / guanciale | 2 | 2.5 | lbs | Garnish & sauce base |
Produce & Aromatics
Fresh · Seasonal| Item | Base Qty | +20% Buffer | Unit | Chef's Notes |
|---|---|---|---|---|
| Shallots | 6 | 7.5 | lbs | Sauce bases every dinner |
| Yellow onion | 10 | 12 | lbs | Stocks, braises, lunch soups |
| Garlic (loose) | 3 | 3.5 | lbs | ~8 heads |
| Leeks | 8 | 10 | ea. | Vichyssoise, sauce, garnish |
| Celery | 4 | 5 | bunches | Mirepoix & stocks |
| Carrots | 8 | 10 | lbs | Stocks, sides, garnish |
| Asparagus | 6 | 7 | lbs | Plated vegetable, 3 nights |
| Haricots verts | 5 | 6 | lbs | Garnish & salad |
| Baby spinach / arugula | 4 | 5 | lbs | Salad courses, wilted garnish |
| Mixed field greens | 4 | 5 | lbs | Salad course, 10 nights |
| Heirloom tomatoes | 6 | 7 | lbs | Salads, sauce, amuse |
| Cherry tomatoes | 3 | 4 | lbs | Garnish & confit |
| Fingerling potatoes | 8 | 10 | lbs | Plated starch, 5 nights |
| Yukon Gold potatoes | 10 | 12 | lbs | Purée, gratin, lunch |
| Celery root / celeriac | 4 | 5 | lbs | Purée, rémoulade |
| Mushrooms (cremini + shiitake) | 8 | 10 | lbs | Sauce, duxelles, garnish |
| Porcini mushrooms (dried) | 6 | 7 | oz | Stock enrichment, beef nights |
| Fennel bulbs | 6 | 7 | ea. | Fish pairings, salad |
| Zucchini / summer squash | 6 | 7 | lbs | Vegetable garnish |
| Corn (fresh or vacuum-packed) | 12 | 14 | ears | Succotash, relish, chowder |
| Lemon | 20 | 24 | ea. | Juice, zest, finishing |
| Orange | 10 | 12 | ea. | Sauces, dessert, amuse |
| Fresh herbs — thyme, rosemary, tarragon, chervil, chives, flat-leaf parsley, basil, dill | — | — | 3–5 bunches ea. | Order per variety; refresh Day 5 |
| Microgreens (assorted) | 8 | 10 | oz | Plating garnish daily |
| Edible flowers | 2 | 2 | flat | Dessert & amuse |
| Avocado | 10 | 12 | ea. | Lunch, amuse, first course |
| Beets (red & golden) | 5 | 6 | lbs | Salad, first course |
| Radicchio / Belgian endive | 6 | 7 | heads | Bitter leaf rotation |
| English cucumber | 6 | 7 | ea. | Salad, gazpacho, amuse |
| Bell peppers (mixed colors) | 6 | 7 | lbs | Sauce base, ratatouille |
Dairy, Eggs & Cheese
Cold Chain| Item | Base Qty | +20% Buffer | Unit | Chef's Notes |
|---|---|---|---|---|
| Unsalted butter (European-style, 84% fat) | 10 | 12 | lbs | Sauces, finishing, pastry — critical volume |
| Heavy whipping cream (36%) | 2 | 2.5 | gallons | Sauces, soups, desserts |
| Crème fraîche | 2 | 2.5 | quarts | Sauce finishing, first courses |
| Whole milk | 1 | 1.5 | gallon | Pastry cream, béchamel, lunch |
| Large eggs (free-range) | 5 | 6 | dozen | Pastry, emulsification, soufflés |
| Egg yolks (extra — sauce work) | 2 | 2.5 | dozen | Hollandaise, curd, sabayon |
| Parmigiano-Reggiano (DOP) | 2 | 2.5 | lbs | Risotto, pasta, salad finishing |
| Aged Gruyère | 1.5 | 2 | lbs | Soufflé, gratin, cheese course |
| Artisan cheese selection (cheese course) | 3 | 4 | lbs total | 4 varieties; ~1.5 oz per variety per cover |
| Mascarpone | 2 | 2.5 | lbs | Tiramisù, panna cotta, tarts |
| Ricotta (whole-milk) | 2 | 2.5 | lbs | Gnudi, pasta filling, dessert |
| Burrata / fresh mozzarella (8 oz balls) | 5 | 6 | ea. | First course / amuse rotation |
| Greek yogurt (full-fat) | 2 | 2.5 | quarts | Sauce, dessert, lunch |
Sauce Station & Stock Ingredients
Foundation| Item | Base Qty | +20% Buffer | Unit | Chef's Notes |
|---|---|---|---|---|
| Veal bones / knuckles | 15 | 18 | lbs | Brown veal stock → demi-glace (beef nights) |
| Chicken frames / backs | 12 | 15 | lbs | White & brown chicken stock |
| Fish bones / heads (non-oily) | 8 | 10 | lbs | Fumet for fish sauces |
| Lobster / shrimp shells (reserve from service) | 4 | 5 | lbs | Bisque, shellfish butter, nage |
| Dry red wine (Burgundy-style) | 2 | 2 | bottles | Beef sauce, braises |
| Dry white wine (Muscadet / Chablis) | 3 | 3 | bottles | Fish & shellfish sauces |
| Cognac / brandy | 750 | 750 | ml | Flambé, bisque, sauces |
| Dry sherry (Fino) | 750 | 750 | ml | Shellfish, consommé |
| Port (ruby) | 750 | 750 | ml | Reduction sauces, duck |
| San Marzano tomato paste | 2 | 2.5 | lbs | Stock enrichment, pinçage |
| Dijon mustard | 2 | 2.5 | lbs | Vinaigrette, sauce emulsification |
| Whole-grain mustard | 1 | 1.5 | lbs | Pork sauce, salad dressing |
| Capers, non-pareil | 8 | 10 | oz | Fish sauces, piccata-style |
| Anchovies (salt-pack) | 4 | 5 | oz | Sauce depth, Caesar dressing |
| Cornichons | 1 | 1.5 | 16 oz jar | Gribiche, charcuterie board |
| Verjuice | 500 | 600 | ml | Acid balance in beurre blanc |
| Veal demi-glace (commercial backup) | 2 | 2 | quarts | Emergency beef sauce enrichment |
| Chicken demi-glace (commercial backup) | 2 | 2 | quarts | Emergency chicken sauce |
Pantry & Dry Goods
Staples| Item | Base Qty | +20% Buffer | Unit | Chef's Notes |
|---|---|---|---|---|
| All-purpose flour | 8 | 10 | lbs | Roux, pastry, pasta dough |
| Arborio / Carnaroli rice | 4 | 5 | lbs | Risotto — starch course or soup |
| Dried pasta (assorted shapes) | 4 | 5 | lbs | Lunch & pasta course |
| Panko breadcrumbs | 2 | 2.5 | lbs | Crust, topping |
| Artisan bread / sourdough (bakery) | 4 | 5 | loaves | Amuse croutons, pain de campagne, cheese course |
| Canola / grapeseed oil | 1 | 1.5 | gallon | Sauté, fry, dressings |
| Extra-virgin olive oil | 2 | 2.5 | liters | Finishing, vinaigrette |
| Black truffle oil | 4 | 5 | oz | Finishing drizzle |
| Sherry vinegar | 1 | 1.5 | liter | Vinaigrette, sauce balance |
| Champagne vinegar | 500 | 600 | ml | Delicate dressings |
| Aged balsamic (12-year +) | 8 | 10 | oz | Finishing, cheese course |
| Kosher salt (Diamond Crystal) | 5 | 6 | lbs | All cooking applications |
| Fleur de sel / Maldon | 8 | 10 | oz | Finishing salt |
| Black peppercorns (whole, Tellicherry) | 8 | 10 | oz | Fresh-cracked daily |
| Saffron (Spanish, grade 1) | 2 | 2 | grams | Bisque, bouillabaisse, risotto |
| Spice kit — paprika, cumin, coriander, star anise, cinnamon, cardamom, cayenne, sumac | — | — | 4–6 oz ea. | Rubs, braises, dessert spicing |
| Bay leaves (dried) | 1 | 1 | jar | Stocks, braises |
| Vanilla beans (Tahitian or Madagascar) | 12 | 14 | ea. | Pastry cream, crème brûlée, sauces |
| Pure vanilla extract | 4 | 5 | oz | Baking backup |
| Gelatin sheets (silver grade) | 50 | 60 | sheets | Panna cotta, aspic, mousse |
| Agar agar | 2 | 2.5 | oz | Vegetarian gel alternative |
Pastry & Dessert Station
Pastry| Item | Base Qty | +20% Buffer | Unit | Chef's Notes |
|---|---|---|---|---|
| Granulated sugar | 8 | 10 | lbs | Brûlée, caramel, pastry cream |
| Powdered / confectioners' sugar | 3 | 4 | lbs | Finishing, decoration |
| Light brown sugar | 2 | 2.5 | lbs | Tarts, crumbles |
| Valrhona 72% dark chocolate | 3 | 4 | lbs | Molten cakes, mousse, ganache |
| Cocoa powder (Dutch-process) | 1 | 1.5 | lbs | Chocolate desserts |
| White chocolate (Valrhona Ivoire) | 1 | 1.5 | lbs | Panna cotta, white ganache |
| Almond flour (blanched) | 2 | 2.5 | lbs | Financier, frangipane, macarons |
| Baking powder | 1 | 1 | lb | Pastry leavening |
| Baking soda | 1 | 1 | lb | Pastry leavening |
| Honey (raw, wildflower or local) | 2 | 2.5 | lbs | Sauce, glaze, dessert |
| Maple syrup (Grade A dark) | 16 | 20 | oz | Dessert, glaze, lunch service |
| Mixed berries (fresh or flash-frozen) | 5 | 6 | lbs | Coulis, garnish, soufflé |
| Stone fruit — peaches / plums (seasonal) | 5 | 6 | lbs | Tart, sorbet, amuse |
| Granny Smith apples | 4 | 5 | lbs | Tarte tatin, pork sauce |
| Bosc or Bartlett pears | 4 | 5 | lbs | Poached pear, tart |
| All-butter puff pastry (frozen) | 3 | 4 | lbs | Tarts, mille-feuille, vol-au-vent |
| Espresso / whole-bean coffee | 1 | 1.5 | lbs | Tiramisù, coffee sauce, sabayon |
| Frangelico / Grand Marnier / Amaretto | 375 | 375 | ml ea. | Dessert spirits — one bottle each |
Light Lunch — 10 Covers × 10 Days
Daily Service| Item | Base Qty | +20% Buffer | Unit | Chef's Notes |
|---|---|---|---|---|
| Artisan bread / sourdough rolls (lunch service) | 40 | 48 | rolls | 4 per guest × 10 days |
| Deli proteins — smoked salmon, tuna, chicken salad | 8 | 10 | lbs | Light protein rotation, 3–4 oz per cover |
| Sandwich fillings — cheese, roasted veg, hummus | 4 | 5 | lbs ea. | 2–3 options daily |
| Savory quiche / tart (pre-batched) | 5 | 6 | 9" tarts | 2 slices per person on alternate days |
| Soup (gazpacho, vichyssoise, bisque — rotating) | 3 | 4 | gallons | Batch-made; 6 oz per cover; utilize dinner stock |
Beverages, Water & Non-Alcoholic
Service| Item | Base Qty | +20% Buffer | Unit | Chef's Notes |
|---|---|---|---|---|
| Still mineral water (1L bottles) | 40 | 48 | bottles | 4 per guest per day — lunch + dinner |
| Sparkling water (1L bottles) | 20 | 24 | bottles | Dinner service |
| Fresh-squeezed orange juice | 5 | 6 | gallons | Lunch service (squeeze daily or Day 1 / Day 5) |
| Whole-bean coffee | 3 | 4 | lbs | Pre & post dinner, lunch service |
| Assorted teas (service-grade) | 2 | 2 | 50-ct boxes | Post-dinner tea service |
| Simple syrup (pre-batch) | 1 | 1.5 | quarts | Mocktail, cocktail garnish |
Chef's Notes — Robert L. Gorman
All quantities reflect 10 guests × 10 days with a 20% overage buffer
applied to every category. Proteins assume 7–8 oz plated portions after
trim loss; sauces assume 2–3 oz per plate per dinner. Lunch is sized at
approximately 60% of dinner caloric density. Stock pantry and dairy on
Day 1 in full; refresh proteins, shellfish, wild fish, and fresh herbs
at Day 5 for maximum freshness. Do not accept fresh fish more than 48
hours before service. Reserve all shellfish and lobster shells from
service — these are the foundation of your bisque, shellfish butter, and
nage for subsequent nights. Recommend a $300–$400 miscellaneous line for
specialty items sourced day-of from Westport or Greenwich Farmers
Markets, including Gilbertie's Herb Farm, Jones Family Farms, or
Sankow's Beaver Brook Farm as available.