Chef Table Experience
Looking for a more elegant experience? Sit back, relax, and drink some wine while the Chefs create everything in front of you! This Chef Table Experience includes 4 courses (or more if you choose) each paired with a hand selected wine.
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Our table can hold 8 people MINIMUM and12 people maximum. We can add a cocktail table off to the side to fit 14 if needed!
Pricing:
Monday to Thursday:
$80 per person, with no wine and
$110 per person, with pairing wines.
Tax and tip are not included.
Friday night:
$100 per person, with no wine, and
$130 per person, with pairing wines.
Tax and tip are not included.
Saturday until 3:00pm:
$80 per person, with no wine, and $110 per person, with pairing wines. Tax and tip are not included.
Saturday after 3:00pm:
$110 per person, with no wine, and $140 per person, with pairing wines. Tax and tip not included.
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Italian Menus
Chef's Table | Menu 1:
Asparagi con Prosciutto
Asparagus wrapped in parma prosciutto lightly breaded served with a basil garlic aioli.
Wine to be decided.
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Artisanal Pasta
With radicchio, crab meat Tomato and Burrata Cheese
Wine to be decided.
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Sorbetto
Lemon Sorbet
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Pan Roasted Filet of Pork
With Chutney Fig & Dry cherry sauce
Wine to be decided.
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Dessert
Millefoglie (open face napoleon)
Wine to be decided.
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Espresso • Coffee • Tea
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Chef's Table | Menu 2:
Polpette di Granchio
Crab cake with apple remoulade
Wine to be decided.
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Paccheri Amatriciana
Large rigatoni with Italian bacon Tomato and pecorino cheese
Wine to be decided.
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Intermezzo
Lemon Sorbet
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Brasato al vino rosso
Braised Short Ribs in a red wine sauce with vegetable
Wine to be decided
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Dessert
Panna cotta in salsa di lamponi
Vanilla custard with rasberry sauce.
Wine to be decided.
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Coffee • Espresso • Tea
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Chef's Table | Menu 3:
Gamberi
Sauteed shrimp with chickpeas, Onions, mushrooms and tomato.
Wine to be decided.
Risotto Ai Funghi
Mushroom risotto
Wine to be decided.
Sorbetto di Limone
Medaglioni di Vitello al Prosciutto, Fontina, Salsa Tartufata
Boneless veal chop filled with prosciutto, fontina, truffle wine sauce.
Wine to be decided.
Dessert
Pere al Vino Rosso e Gelato Alla Vaniglia
Poached pear in red wine with vanilla ice cream.
Wine to be decided.
Espresso • Coffee • Tea
French Menus
Chef's Table | Menu 1:
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Vanilla Pepper Ahi Tuna, yuzu mayo and seaweed salad
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Baby Arugula, Asian Pear & Shropshire (english western cheese)
(English blue cheese lemon pepper dressing)
Sorbet
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Short Ribs with soft polenta
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Financier (warm almond cake), pistachio crème anglaise
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Chef's Table | Menu 2:
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Pan-Seared Jumbo Scallops, caramel soy and green onion
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Baby Greens with apple, walnuts, rosemary and mustard dressing
Sorbet
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Baby Rack of Lamb Au Jus, potato gratin with French beans
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Nougat Glace, mixed berry compote
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Chef's Table | Menu 3:
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Salmon Gravlax, watercress tartar sauce
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Baby Kale, Goat Cheese, Blueberries with extra virgin olive oil & Aged Balsamic vinegar
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Sorbet
Stuffed Murray Chicken Breast with Sun-Dried Tomato, With Spinach & Madeira glaze
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Almond Pear Tarte, French vanilla ice cream