Securely reserve your date.Your chef's name, kitchen background, and photo appear on your booking the moment they accept.
Your chef confirms the menu.They may suggest a swap based on what the season is doing. Nothing changes without your confirmation.
Send your guests the invite.Once you reserve, you will land on your invite page, which collects RSVPs along with allergies and restrictions. Text it, email it, or copy the link anywhere.
Confirm the details.We get clear on working space and anything else on site. If you do not know yet, that is fine. Your chef and team arrive with everything they need for service.
Stay in touch.We reach out through the lead-up, so you are never the one chasing.
Your evening
0 of 4 done
FIRST COURSE
Charred Octopus Salad Served family-style with fingerling potatoes, smoked paprika aioli, and citrus vinaigrette for guests to build their own bites.
SECOND COURSE
Wild Mushroom Risotto Finished with truffle oil, Parmigiano-Reggiano, and lemon zest.
THIRD COURSE
Braised Beef Short Ribs & Creamy Polenta Slow-cooked short ribs served with red wine jus and caramelized onions, accompanied by large-format creamy polenta.
Fire-Roasted Seasonal Vegetable Medley Charred heirloom carrots, Romanesco, and delicata squash with aged balsamic reduction, toasted pistachio, and fresh herbs.
DESSERT
Dark Chocolate Torte Presentation Pre-sliced and served family-style with salted caramel and hazelnut praline for guests to share.
How much of this is fixed
The menu above, exactly as listed.
FIRST COURSE
Roasted Beet and Citrus Salad Whipped goat cheese, pistachio crumble, and orange vinaigrette.
SECOND COURSE
House-Made Gnocchi Brown butter, sage, and crispy pancetta.
THIRD COURSE
Herb-Crusted Rack of Lamb Charred asparagus, rosemary potatoes, and minted yogurt.
Coal-Roasted Baby Carrots & Rainbow Vegetables Glazed with pomegranate molasses, finished with whipped feta, toasted hazelnuts, and fresh herbs.
DESSERT
Vanilla Panna Cotta Fresh raspberries, basil syrup, and shortbread crumble.
How much of this is fixed
The menu above, exactly as listed.
FIRST COURSE
Heirloom Tomato and Burrata Salad Basil pesto and aged balsamic.
SECOND COURSE
Handmade Pappardelle Pasta Slow-braised lamb ragu and pecorino Romano.
THIRD COURSE
Pan-Seared Duck Breast Roasted root vegetables and port wine sauce.
Caramelized Cipollini Onions & Charred Chicories Finished with sherry gastrique, orange zest, and crispy pancetta.
DESSERT
Lemon Olive Oil Cake Mascarpone cream and fresh berries.
How much of this is fixed
The menu above, exactly as listed.
Save menus you’d like to see again
Menu items are subject to change and will be finalized by your chef.
Select anything in the room. Your chef adjusts the menu rather than removing dishes.
Allergies
For everyone
For some guests
Dietary restrictions
For everyone
For some guests
SunMonTueWedThuFriSat
Chefs need at least 72 hours to shop and prep.
Service begins at
Your chef arrives about 90 minutes early to set up.
Good questions
$1,500
10 adults · date not chosen
Michelin Chefs Table: 3-4 Family Style Courses - Cootoh
