Generous platters, paced in waves and passed hand to hand — the way we would feed our own family. Every menu opens with pull-apart milk bread and cultured date butter for the table.
Three Courses
$85
per guest · 2 starters / 2 mains / 1 dessert
Four Courses
$100
per guest · 2 starters / 1 pasta / 2 mains / 2 desserts
Grand Table
$120
per guest · 2 starters / 1 pasta / 3 mains / 2 desserts
Per guest, before 10.25% sales tax and a 20% service charge.
Groups of 10 to 25 in a reserved section — no buyout required. The whole house for up to 99 seated.
The Grand Table arrives in five waves: bread, starters, pasta, entrées, dessert. All dishes are chosen in advance by the host and portioned for the whole table; supplements are per guest. Event-exclusive dishes are prepared only for private celebrations.
Roasted Mary’s Chicken, Mushroom Birria & Red Wine–Braised Short Rib (+$10)
For the table
Crispy Brussels Sprouts & Brown Butter Mash
Epilogue
Pistachio & Sesame Baklava Sundae & Brown Butter Pear & Almond Tart
Meat, fish-free and plant-based covered without anyone asking; the lasagna lands mid-meal when the table is loudest. Swap anything — this is a starting point, not a rule.
The Holiday Table, PricedGrand Table + two hours of beer & wine · one number, one click
The Holiday Table
For 16 guests
$2,720
before tax & 20% service charge
The Grand Table in five waves plus two hours of beer & wine. Your reserved section, menus printed with your name.
A Family-Style TastingChef-led · five courses $135 · seven courses $165 per guest
A seasonal feast composed by Chef David Gussin and Chef de Cuisine Travon Oliver and sent out in waves for the whole table. Optional wine pairing +$75 (five) or +$95 (seven) per guest. How the evening unfolds:
Short rib rolled lasagna and French onion cavatelli
Centerpiece
Roasted Mary’s chicken and prime beef au poivre
Accompaniments
Brown butter mash and a seasonal brassica
Finish
A duo of fall desserts for the table
Planning Your Dinner
Group size
Plated and family style from 10 guests; receptions from 15. Semi-private sections seat up to 25 with no buyout; the whole house hosts 99 seated or 120 standing.
Selections
The host confirms menu selections in advance with your event coordinator. Final guest count is due before the event; it sets your minimum.
Dietary
Vegetarian, plant-based and gluten-free accommodations with advance notice. Please share all allergies when you confirm your menu.
Corkage
Guests may bring wine: $45 per bottle, two-bottle maximum.
Deposit
25% secures a reserved-section date (50% for a full buyout). Fully refundable until 14 days before the event, non-refundable after. Inside 7 days the guaranteed food-and-beverage minimum is charged.
Beverages
Wine pairings, bar packages ($25 beer & wine / $29 standard bar, per guest per hour) or a welcome cocktail from our fall list can be added; inclusions are set out in your proposal.
Pricing
Per guest, food only. Beverages, 10.25% sales tax and a 20% service charge are additional and itemized in your proposal.
Full timing & extension terms
Your reservation includes 2 hours 15 minutes from the confirmed start time. Additional hours may be arranged in advance, subject to availability, and are reserved in full one-hour blocks.
Each added hour carries its own food-and-beverage minimum: $50 per guest Sunday–Thursday and at weekend brunch (minimum $500), or $65 per guest Friday and Saturday evenings (minimum $650), based on the guaranteed count or actual attendance, whichever is higher.
Everything ordered during the added hour counts toward that hour’s minimum; any shortfall is charged. Earlier purchases do not roll over. Tax and service charge are additional. Full buyouts follow separately contracted times and minimums.
Menus by Executive Chef David Gussin & Chef de Cuisine Travon OliverCalifornia Roots. Global Soul.
Check Your DatePrivate event inquiry · reply within 24 hours
Tell us the date, the headcount and the occasion. Molly will come back within 24 hours with availability, a proposal and answers to anything on this page.
