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
Oyster with Caviar and Champagne gelée.
First Course Alaskan King Crab Salad with avocado mousse and grapefruit.
Second Course Pumpkin Velouté with spiced pepitas and crème fraîche.
Third Course Sablefish with miso glaze, bok choy, and dashi broth.
Fourth Course
Squab with chestnut purée, blackberries, and foie gras jus.
Fifth Course
Herb-Crusted Lamb Chop with ratatouille and olive jus.
Sixth Course
Palate Cleanser Meyer lemon sorbet with basil.
Seventh Course
Cheese and Truffle Honey with baguette crisps.
Dessert
Opera Cake with espresso ice cream and chocolate shavings.
Beverage Options Premium wine pairing with every course.
Selection of brandies and specialty teas.
How much of this is fixed
The menu above, exactly as listed.
Amuse-Bouche Goat Cheese Mousse with beet gelée and hazelnut crumble.
First Course Tuna Carpaccio with citrus-marinated fennel, radish, and blood orange vinaigrette.
Second Course White Asparagus Velouté with smoked trout roe and dill-infused olive oil.
Third Course Wild Turbot with fennel fondue, saffron beurre blanc, and crispy capers.
Fourth Course Guinea Fowl Ballotine with truffle potato terrine, braised leeks, and Madeira jus.
Fifth Course Wagyu Beef Tenderloin with bone marrow gratin, caramelized shallots, and red wine reduction.
Sixth Course Palate Cleanser Blood orange granita with a hint of Campari and mint.
Seventh Course Artisan Cheese Selection featuring Comté, Brie de Meaux, and Stilton with quince paste and walnut bread.
Dessert Raspberry and Pistachio Mille-Feuille with rosewater Chantilly cream.
Beverage Options A sommelier-guided wine pairing for each course, featuring exclusive selections from across Europe. End the evening with a selection of brandies, digestifs, and premium loose-leaf teas.
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.
