A couple of bottles of rosé, a meal to linger over and a moment away from the rest of life
We make our menus to be enjoyed alongside conversation and at leisure. Some menus feature items that can be served hot or cold, so that the plate never takes too much attention away from the company at the table.
Our food speaks to people who like original flavors in familiar dishes and global dishes with a familiar service style. In the growing season, we rely heavily on what is local and just picked. In the off season, we use purees and preserves alongside what we source.
We cook gluten free unless our client wants otherwise and are just as happy to put together a multi-course vegan meal as we are to make bear heart confit and moose liver pate – which we did one Halloween.
In any given week, we’ll have made chicken marsala, chili, paella and dim sum. We speak many different food languages – some fluently, some conversationally – because we find that the best way to understand a culture is to learn how its people feed each other.
Have questions? Drop us a note.