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
Amuse-Bouche Caviar with Potato Blini and crème fraîche.
First Course
Hamachi Crudo with yuzu vinaigrette, radish, and edible flowers.
Second Course Langoustine Raviolo with shellfish bisque and tarragon oil.
Third Course Butter-poached lobster with sweet corn purée, charred leeks, and truffle sauce.
Main Course A5 Wagyu Beef with pommes purée, roasted heirloom carrots, and red wine demi-glace.
Dessert
Grand Marnier Soufflé with vanilla anglaise and candied orange peel.
Beverage Options
This experience includes a dedicated sommelier service, offering expertly curated wine pairings to complement each course, ensuring a seamless harmony of flavors. Non-alcoholic options, including sparkling herbal infusions and citrus spritzers, are also available. Flat and sparkling water will be served throughout, with freshly brewed drip coffee and a curated selection of premium teas to conclude the meal.
How much of this is fixed
The menu above, exactly as listed.
Amuse-Bouche Beef Tartare with quail egg yolk, Dijon mustard, and crispy potato gaufrette.
First Course King Crab Salad with avocado, citrus segments, and yuzu foam.
Second Course Porcini Mushroom Agnolotti with parmesan emulsion, sage brown butter, and crispy shallots.
Third Course Herb-Crusted Black Cod with roasted salsify, pickled pearl onions, and a champagne beurre blanc.
Main Course Duck Breast with confit leg, parsnip purée, wild mushrooms, and huckleberry jus.
Dessert Chocolate and Hazelnut Mille-Feuille with salted caramel and praline crunch.
Beverage Options This experience includes a dedicated sommelier service, offering expertly curated wine pairings to complement each course, ensuring a seamless harmony of flavors. Non-alcoholic options, including sparkling herbal infusions and citrus spritzers, are also available. Flat and sparkling water will be served throughout, with freshly brewed drip coffee and a curated selection of premium teas to conclude the meal.
How much of this is fixed
The menu above, exactly as listed.
Amuse-Bouche Oyster Rockefeller with spinach, garlic butter, and Parmesan crumble.
First Course Seared Scallops with green apple purée, pickled cucumber, and a dill vinaigrette.
Second Course Lobster Bisque with fennel espuma and a lobster claw croquette.
Third Course Pan-Seared Turbot with leek fondue, fingerling potatoes, and saffron velouté.
Main Course Lamb Loin with pistachio crust, celeriac purée, roasted baby carrots, and rosemary jus.
Dessert Mango and Passion Fruit Entremet with coconut dacquoise and white chocolate glaze.
Beverage Options This experience includes a dedicated sommelier service, offering expertly curated wine pairings to complement each course, ensuring a seamless harmony of flavors. Non-alcoholic options, including sparkling herbal infusions and citrus spritzers, are also available. Flat and sparkling water will be served throughout, with freshly brewed drip coffee and a curated selection of premium teas to conclude the meal.
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.
