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 Rockefeller with Champagne sabayon and caviar pearls.
First Course King Crab Salad with avocado purée, citrus segments, and yuzu vinaigrette.
Second Course Slow-Braised Short Rib with parsnip mousseline, crispy shallots, and red wine demi-glace.
Main Course Butter-Poached Lobster with saffron risotto, beurre blanc, and charred asparagus.
Dessert Chocolate Sphere with hazelnut praline, molten caramel, and edible gold leaf.
Beverage Options* Flat water, sommelier-curated wine pairings for each course, champagne toast to begin the evening, after-dinner liqueurs, drip coffee, and specialty teas.
How much of this is fixed
The menu above, exactly as listed.
Amuse-Bouche Caviar Blini with crème fraîche and chives.
First Course Seared Scallops with cauliflower purée, pancetta crisps, and microgreens.
Second Course Duck Breast with butternut squash purée, wilted spinach, and cherry gastrique.
Main Course Wagyu Beef Tenderloin with potato gratin, truffle jus, and roasted baby vegetables.
Dessert Grand Marnier Soufflé with vanilla anglaise.
Beverage Options Sommelier-curated wine pairings for each course.
Champagne toast to begin the evening.
Selection of after-dinner liqueurs and espresso.
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.
