Select 1 item. Additional selections $7 per adult.

• Chilled Lobster & Corn Custard
  Silky corn custard with butter-poached lobster, citrus zest, and chive oil.

• Compressed Melon & Charred Avocado
  Cantaloupe with charred avocado purée, Aleppo pepper, and a crispy prosciutto crisp.

• Crispy Summer Squash & Whipped Ricotta
  Lightly tempura-fried zucchini and yellow squash with lemon-whipped ricotta, basil oil, and toasted pine nuts.

• Wagyu Tartare (+3 per guest)

  Finely chopped beef with pickled mustard seeds, black garlic aioli, and a smoked egg yolk, served on a crispy house made rosemary cracker.

• Charcuterie Arrangement(+7 per guest)
  A curated selection of artisan cured meats, cheeses, pickled vegetables, and crostini.

Select 1 item. Additional selections $10 per adult.

• Peach & Tomato Panzanella
  Heirloom tomatoes, grilled peaches, sourdough croutons, burrata, pickled shallots, torn kale, and white balsamic vinaigrette.

• Southern Chopped Salad
  Local baby romaine, field peas, pickled okra, avocado, Benton’s bacon, smoked cheddar, and buttermilk green goddess dressing.

• Summer Squash & Fennel Shaved Salad
  Thinly shaved zucchini and yellow squash, citrus vinaigrette, toasted hazelnuts, and fresh herbs.

• Local Butter Lettuces
  Fresh herbs, sunflower seeds, goat cheese, and white wine tarragon dressing.

Select 1 item. Additional selections $5 per adult.

• Buttermilk Parker House Rolls
  Whipped sorghum butter and smoked sea salt.

• Seeded Sourdough
  Served with ramp butter and peach-thyme jam.

• Za'atar Flatbread
  Warm flatbread with heirloom tomato jam and sesame seed tahini spread.

Select 1 item. For each additional selection, $18 per adult on guest count.

• Cast-Iron Red Snapper
  Summer succotash, saffron corn purée, parmesan crisp, and tomato-basil vinaigrette.

• Charred Eggplant & Wild Mushroom Ragout
  Parmesan polenta, crispy shallots, and herb gremolata.

• Lemongrass Chicken with Cashew Cream
  Crispy skin organic chicken, coconut-braised greens, and cashew-cilantro sauce.

• Lamb Chops
  Mint chimichurri, spiced yogurt, grilled flatbread, and heirloom tomato salad.

• Uni Spaghetti – +$8
  Fresh spaghetti in yuzu brown butter sauce with sea urchin, nori dust, and citrus chili flake.

• Wood-Fired Filet Mignon – +$12
  Demi-glace, confit fingerling potatoes, and charred green beans.

• Aged Ribeye – +$15
  Local beef, smashed potato, and smoked carrot.

• Fresh Truffle Gnocchi – +$18
  Light, pillowy gnocchi in summer truffle cream with crispy prosciutto, shaved parmesan, and micro herbs. (Contains real truffle.)

Select 1 item. Additional selections $15 per adult.

• Dark Chocolate & Hazelnut Torte
  Flourless chocolate torte with toasted hazelnut praline and vanilla bean crème fraîche.

• Meyer Lemon Olive Oil Cake
  Lemon curd, chamomile honey glaze, and toasted almonds.

• Bourbon Banana Pudding Mille-Feuille
  Caramelized bananas, vanilla bean custard, and brown sugar puff pastry layers.

• Peach & Basil Pavlova
  Light meringue with roasted summer peaches, basil syrup, and mascarpone whip.

Enrich your experience with additional curated amenities.

• Kid's Meal
  $45 per child
  Smaller portions of the courses tailored for children under 12.

• Printed Menus
  $10 per adult
  Menus printed on semi-gloss paper.

• Bartending
  Starting at $600 for 15 adults
  Price subject to increase based on needs. We contract this service through a trusted company and manage all arrangements on your behalf.

• Bottled Water
  $6 per adult
  Smart Water.

• Floral Delivery and Arrangement
  Starting at $350 per booking
  Our partner floral company delivers and arranges florals for your dinner party.

• Photographer
  $350 per booking
  Capture the moment without distractions! Includes edited photos delivered via a shareable link.

• Wine Glass Rentals
  $16 per adult
  Hybrid white/red wine glass rentals.

• Rental Dishware
  $16 per adult
  Includes linen napkins, plates, water glasses, and cutlery. Wine glasses can be added for an extra charge.

• Wine Pairings
  $150 per adult
  One bottle per 8 guests per course, served as half-glass portions.