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Reference images, until the photographs arrive.

Every dish Chartier makes has a specification behind it — portion, hold behaviour, how it is finished. These show that specification at the scale we actually serve it.

We have not photographed this catalog yet, and we are not going to show you somebody else’s food while we wait. What we show instead is nobody’s food: 11 of the 11 plates below are generated reference images, made to show the dish at catering scale. Each one says so in the caption underneath it.

Robert’s photography is being commissioned. When it lands it goes into these same frames, at the same size, and the caption stops being a disclaimer and becomes his name.

These 11 are a cross-section — one from each part of a menu, plus a few more mains. All 150 dishes are in the estimator.

  • Golden breaded chicken cutlets under marinara and melted mozzarella, served at catering scale in a stainless chafing pan
    Illustrative reference image, not a photograph of Chartier's food.

    Chicken Parmesan

    Hand-breaded chicken breast, fried to order-crisp then finished under a blanket of San Marzano tomato sauce and bubbling mozzarella.

  • Creamy risotto finished with shaved parmesan and cracked pepper, served at catering scale in a stainless chafing pan
    Illustrative reference image, not a photograph of Chartier's food.

    Garlic Parmesan Risotto

    Slow-stirred arborio rice finished with roasted garlic, butter and aged parmesan, held creamy for full buffet service.

  • Grilled asparagus spears with lemon, served at catering scale in a stainless chafing pan
    Illustrative reference image, not a photograph of Chartier's food.

    Grilled Asparagus

    Trimmed asparagus spears char-grilled and finished with olive oil and lemon zest, a bright green vegetable side.

  • Three styles of bruschetta toast arranged in rows on a large stone serving platter
    Illustrative reference image, not a photograph of Chartier's food.

    Bruschetta Trio

    Toasted baguette rounds topped three ways — classic tomato-basil, olive tapenade and whipped ricotta with honey.

  • Caesar salad with shaved parmesan and croutons, served at catering scale in a stainless chafing pan
    Illustrative reference image, not a photograph of Chartier's food.

    Classic Caesar Salad

    Crisp romaine tossed in house Caesar dressing with shaved parmesan and garlic croutons, plated buffet-style.

  • Golden rosemary focaccia cut into squares, served at catering scale in a stainless chafing pan
    Illustrative reference image, not a photograph of Chartier's food.

    Garlic Focaccia

    House-baked focaccia, dimpled and brushed with roasted garlic olive oil and flaky sea salt, sliced for the bread basket.

  • Individual tiramisu cups dusted with cocoa powder, arranged on a large serving tray
    Illustrative reference image, not a photograph of Chartier's food.

    Classic Tiramisu

    Espresso-soaked ladyfingers layered with mascarpone cream and cocoa, portioned into individual cups for buffet dessert service.

  • Smooth brown pan gravy drizzling from a ladle back into a full stainless chafing pan on a warmer stand
    Illustrative reference image, not a photograph of Chartier's food.

    Roast Pan Gravy

    Roasting-pan drippings deglazed and built into a smooth stock gravy, seasoned hard and strained fine for the carving station.

  • Herb-crusted salmon fillets with lemon slices and fresh dill, served at catering scale in a stainless chafing pan
    Illustrative reference image, not a photograph of Chartier's food.

    Herb-Roasted Salmon

    North Atlantic salmon fillets roasted with lemon and Italian herbs, finished with a light white-wine butter drizzle for buffet service.

  • Rolled eggplant slices filled with ricotta under tomato sauce, served at catering scale in a stainless chafing pan
    Illustrative reference image, not a photograph of Chartier's food.

    Eggplant Involtini

    Thin-sliced roasted eggplant rolled around herbed ricotta and baked in tomato sauce, a vegetarian entree with full Italian flavor.

  • Seared chicken cutlets under a dark mushroom Marsala sauce with parsley, filling a stainless chafing pan
    Illustrative reference image, not a photograph of Chartier's food.

    Chicken Marsala

    Flour-dusted chicken cutlets seared hard, then simmered down with cremini mushrooms and sweet Marsala until the pan sauce turns glossy and dark.

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