The House Call
Private dinners at home, six to thirty guests. A tasting menu presented course by course, an omakase-style counter if your kitchen invites it, or a refined family-style table for the nights that call for generosity over ceremony. The chefs cook on site, speak to every course, and handle the kitchen from first knife to final polish. You host; we do everything else.
The Boardroom
Corporate dining that respects the clock. Executive lunches, client dinners, board meetings, and off-sites — menus engineered around your agenda, staff who know when to be present and when to disappear, and dietary coverage handled in advance, quietly. Most Boardroom clients book a recurring cadence; the second meeting is easier to schedule than the first.
The Occasion
Weddings, launches, and private celebrations from thirty to one hundred fifty guests. Stations, passed service, or plated dinners, with service staff, rental coordination, and timeline management as part of the engagement — one point of contact from first call to last glass.
