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
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Amuse-Bouche Smoked Salmon Tartlet with crème fraîche and dill.
First Course
Roasted Beet and Citrus Salad with goat cheese and pistachio vinaigrette.
Second Course
Sweet Pea and Mint Soup with Parmesan crisp.
Third Course
Pan-Seared Sea Bass with saffron risotto and lemon beurre blanc.
Main Course
Duck Breast à l'Orange with parsnip purée and crispy kale.
Dessert
Tarte Tatin with vanilla bean ice cream and caramel drizzle.
Beverage Options Curated wine selections for each course.
Specialty coffee and tea service.
How much of this is fixed
The menu above, exactly as listed.
Amuse-Bouche Herbed Ricotta Crostini with sundried tomato tapenade.
First Course Caprese Salad with heirloom tomatoes, fresh mozzarella, basil granita, and balsamic pearls.
Second Course Velouté of Roasted Red Pepper with a drizzle of basil oil and crispy chickpeas.
Third Course Grilled Branzino with fennel and orange salad, charred zucchini, and lemon-caper sauce.
Main Course Lamb Chops with rosemary potatoes, roasted eggplant purée, and a mint demi-glace.
Dessert Baklava Mille-Feuille with honey syrup and pistachio cream.
Beverage Options Curated Mediterranean-inspired mocktails or sparkling waters, with flat and sparkling water provided throughout. Drip coffee, single-origin espresso, and a selection of premium teas available to conclude the experience.
How much of this is fixed
The menu above, exactly as listed.
Amuse-Bouche Crispy Shrimp Wonton with sweet chili sauce and sesame seeds.
First Course Tuna Tataki with soy-lime dressing, avocado mousse, and pickled ginger.
Second Course Miso and Ginger Soup with enoki mushrooms, scallions, and sesame oil.
Third Course Char Siu Glazed Pork Belly with steamed bao, pickled cucumber, and hoisin drizzle.
Main Course Soy-Marinated Wagyu Beef with jasmine rice, grilled bok choy, and black garlic sauce.
Dessert Matcha Panna Cotta with yuzu curd and black sesame tuile.
Beverage Options Refreshing Asian-inspired pairings, including sparkling ginger-lime mocktails or jasmine tea spritzers, with flat and sparkling water available throughout. Drip coffee, green tea, and hand-crafted espresso drinks served to end 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.
