A close-up view of a garden with rosemary, thyme, and basil plants in the foreground and a blurred background of a green lawn, trees, and a wooden fence.

Menu

We offer a seasonal, pre-fixed multi-course dining experience thoughtfully crafted with local ingredients and tailored to your dietary preferences. Each menu highlights refined techniques, elegant presentation, and the natural beauty of the season.

Our full-service offering includes ingredient sourcing, on-site preparation, table-side course presentation, and complete kitchen cleanup, so you can relax and enjoy the evening from start to finish.

Menus are pre-set and rotate with the seasons. Vegetarian options are available, and customizations may be accommodated upon request.

Pricing varies based on menu selection, location, and guest count. A 50% deposit is required to reserve your date once the menu is confirmed. Please contact us for availability and a personalized quote.


𝟒-𝐂𝐨𝐮𝐫𝐬𝐞 𝐌𝐞𝐧𝐮 𝐈𝐧𝐜𝐥𝐮𝐝𝐞𝐬

Salads & Starters

Seasonal bites, crisp greens, and comforting soups inspired by what’s fresh and local.

Main Course

A hearty main course showcasing local ingredients, plated to highlight bold, comforting flavors.

Dessert

Final course that highlights seasonal flavors and balanced sweetness, artfully prepared to leave a lasting impression.

𝐒𝐞𝐚𝐬𝐨𝐧𝐚𝐥 𝐌𝐞𝐧𝐮

Salads & Starters

  • A filled pasta starter built around sweet corn. The poblano sauce brings a roasted pepper element, pickled red onion adds acidity, cotija adds salty richness, and charred leek butter rounds it out with a richer roasted flavor.

  • A vegetable interpretation of tartare centered around smoked beets. Whipped ricotta provides a creamy contrast and toasted baguette gives the dish its crisp element and a vehicle for eating the tartare.

  • A classic summer tomato-and-cheese combination. Burrata supplies the creamy element, pangrattato adds crunch, basil oil brings freshness, and balsamic reduction provides sweet acidity.

  • A sweet-savory summer salad. Roasted cherries are the fruit centerpiece, fennel brings freshness, almonds add texture, and whipped ricotta provides richness. The honey-vanilla vinaigrette reinforces the sweeter side of the dish.

Main Course

  • A composed chicken entrée using the more refined ballotine preparation. The chicken is paired with mushrooms, roasted carrots and smooth potato purée, with an herbed white-wine reduction providing the sauce.

  • Sous-vide tenderloin paired with layered potato pavé and charred broccolini. Smoked carrot butter gives the plate an unusual sweet, smoky and buttery finishing component.

  • A dry-aged lamb entrée balanced by nutty toasted farro and greens. The basil-peach gastrique introduces the sweet-and-acidic component needed to cut through the richness of the lamb.

  • Rich sea bass paired with a seasonal sweet-corn succotash. A prawn and red-pepper broth adds seafood depth and pepper flavor, while cilantro oil provides a fresh herbal finish.

  • Grilled pork paired with fruit, grain and greens. Ground-cherry preserves bring sweetness, cranberry-hibiscus introduces a tart/fruity component, and puffed wild rice adds texture.

Dessert

  • A plated reinterpretation of a s'more rather than a literal campfire s'more. Chocolate mousse supplies the chocolate component, graham streusel provides the graham-cracker element, and toasted bourbon meringue replaces the marshmallow. Burnt-orange caramel adds bitterness, citrus and caramelized sweetness.

  • A rustic peach pastry with frangipane providing a rich almond-style filling, served with vanilla-bean ice cream.

  • A refined plated version of strawberries and cream. Vanilla-bean crémeux provides the rich custard component, strawberries supply the fruit, salted macadamia crumb adds crunch and salt, and strawberry-elderflower mousse gives the plate a lighter floral component.

A plated meal with roasted chicken breast, green asparagus, lemon wedges, garnished with microgreens on a black dish.
A plated dish with a piece of white fish on a bed of greens and black rice, topped with crispy vegetables and microgreens, served with green sauce.
Salad with mixed greens, sliced citrus fruits, cherry tomatoes, and chopped nuts on a gray plate.
Salad with greens, nuts, and a poached or soft-boiled egg on top, drizzled with dressing, served on a black plate.
Two desserts in coupe glasses with a layered coffee or caramel-colored filling topped with white cream and a chocolate-covered biscuit on top, set on a white rectangular plate on a wooden table in a well-lit kitchen.
A glossy, dark chocolate dome dessert on a white plate, garnished with hazelnuts and a caramel drizzle on a wooden surface.
A plated meal with mashed potatoes topped with a braised beef short rib, grilled vegetables, and a dollop of green sauce garnished with microgreens, on a dark gray plate on a wooden table.
A plated dish with fried chicken, coleslaw, bacon, and a dollop of sauce, topped with microgreens, on a wooden table with sunlight.
A pear tart with sliced pears, whipped cream, and a cherry on top on a gray plate, garnished with almond slices, star anise, and thyme sprigs on a wooden table.
A dessert plate with a slice of crumb-topped cake, a scoop of vanilla ice cream, and two halves of yellow stone fruit, possibly apricots, on a wooden table.
Empty wine glasses, a bottle of wine, and green leaves on a dining table.

Wine Guide

Looking to elevate your meal? Add a curated wine pairing to your experience. Each selection is thoughtfully chosen to complement the flavors of your menu, whether highlighting seasonal vegetables, delicate seafood, or rich meats. We offer pairings that enhance every course. Available upon request and tailored to your preferences.

Inquire

Submit a quick inquiry with your event date, guest count, location, event type, and any dietary needs so we can design a personalized dining experience.