06/24/2026
A recent four-course dinner built around some of our favorite ingredients of late spring.
From house-made focaccia topped with strawberries and tarragon to a buttermilk tart with poached rhubarb and rose chantilly, every menu is created around what's in season and designed specifically for the gathering around the table.
No set menus. No catering trays. Just thoughtful food, prepared fresh in your home.