The Price Is Right

A first course splurge: pork belly lardons, tempura-battered oysters, and poached quail eggs

Hors D'oeuvres Splurge: Smoked beef tenderloin on almond-peppercorn flatbread with dried-cherry chutney and micro herbs, $2.75 per person, from Food for Thought in Chicago

Hors D'oeuvres Scrimp: Braised beef beignet with horseradish and chives, $1.75 per person, from Food for Thought

First Course Splurge: Double-smoked pork belly lardons, tempura-battered oysters, and poached quail eggs on sourdough croutons with shallots, frisée, and red wine-peppercorn vinaigrette; $26 Cdn. per person, from Presidential Gourmet Fine Catering in Toronto

First Course Scrimp: Shiso-wrapped soy and ginger pork belly on a scallion pancake with sour cherry purée, $10 Cdn. per person, from Presidential Gourmet Fine Catering

Entrée Splurge: Lamb tasting: roasted rack of lamb with truffle and fava bean purée, lamb tortellini with sautéed Swiss chard, braised lamb potpie with white bean ragout, morel mushrooms, and roasted garlic jus, $39 per person, from Design Cuisine in Washington

Entrée Scrimp: Braised lamb shank with red cabbage confit, cassoulet of white beans, and honey and thyme jus, $26 per person, from Design Cuisine

Vegetarian Entrée Splurge: Twice-baked pecorino soufflé with white truffle shavings and white truffle oil, $75 per person, from Tastings in New York

Vegetarian Entrée Scrimp: Twice-baked Parmesan soufflé with Parmesan cream sauce, $22 per person, from Tastings

Dessert Splurge: Individual baked Alaska with Sonoma honey-vanilla ice cream, raspberry sorbet, and cognac crème anglaise; $12.50 per person, from Kathleen Sacchi the Fine Art of Catering and Events in Los Angeles

Dessert Scrimp: Individual baked Alaska lollipop trio: honey-vanilla ice cream and red velvet cake, chocolate chip ice cream and brownie, mango sorbet and lemon pound cake; $1.50 each, from Kathleen Sacchi the Fine Art of Catering and Events