Fine Dining Grocery Estimate (10 Adults × 10 Days)
No breakfast • Light lunches • 5‑course dinners (4 chicken, 2 shellfish, 2
pork, 2 wild fish)
Proteins – Main Courses
-
Chicken (4 dinners):
14–15 lb boneless, skinless chicken
-
Shellfish (2 dinners, e.g., shrimp/scallops):
6–7 lb shellfish (or 20–25 lb whole lobster for ½
lobster per person)
-
Pork (2 dinners): 7–8 lb pork (loin, tenderloin, or
barbacoa‑style)
- Wild fresh fish (2 dinners): 8–9 lb fresh fish
Lunch Components (Light, per day for 10 adults)
- Greens: 10–12 lb mixed salad greens
-
Vegetables (cucumber, radish, tomato, etc.): 6–8 lb
- Cheese (Parmesan, goat, feta): 1.5–2 lb
-
Bread/bakery: 20–30 loaves or
10–15 lb bakery bread
-
Lunch‑protein accents (cured meats, roasted scraps):
3–5 lb
Vegetables & Starches – Dinners
-
Assorted vegetables (asparagus, mushrooms, carrots, etc.):
15–20 lb
- Potatoes: 10–12 lb
-
Root vegetables (carrots, turnips, beets): 4–6 lb
- Dry pasta: 5–7 lb
- Dry rice: 10–12 lb
- Polenta / farro / other grains: 2–3 lb
Dairy, Eggs, and Fats
- Unsalted butter: 4–5 lb
- Heavy cream: 4–5 L
- Whole milk (if used): 2–3 L
-
Soft cheeses (ricotta, mascarpone, crème fraîche):
2–3 lb
- Eggs: 6–8 dozen
- Olive oil & nut/seed oils: 3–4 L total
Pantry Staples
- All‑purpose flour: 1–2 lb
- Cornstarch: 1 lb
- Breadcrumbs / panko: 1–2 lb
- Sugar: 1–2 large bags
- Salt, fresh pepper, dried herbs: as needed
Desserts & Extras
- Chocolate (couverture): 2–3 lb
- Nuts (almonds, hazelnuts, pistachios): 2–3 lb
-
Dried fruit (cranberries, cherries, etc.): 1–2 lb
- Frozen or fresh fruit: 6–8 lb
Adjust upward slightly for waste, staff tasting, and the occasional
“extra” side or second helping.