Our fall menu, served as a seated, coursed dinner. The host chooses two options per course in advance; each guest orders at the table, and the kitchen fires and paces every plate together.
Three Courses
$85
per guest · starter / entrée / dessert
Four Courses
$110
per guest · starter / pasta / entrée / dessert
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.
Choose two starters, two entrées and two desserts — and two pastas for four courses. One vegetarian or plant-based option per course is always available. Supplements are per guest and apply only to those who order the premium selection; event-exclusive dishes are cooked only for private dining.
Carte BlancheChef-led tasting · five courses $135 · seven courses $175 per guest
Hand the evening to the kitchen: a progression of what is best in the market that week, written for your table. Optional wine pairing +$75 (five) or +$95 (seven) per guest. An illustrative seven courses:
Miso-glazed black cod, coconut black rice, ginger-yuzu
Butcher’s Course
Prime beef, confit shallots, au poivre
Dessert
Brown butter pear & almond tart, salted honey, crème fraîche ice cream
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.
