In week three of our birthday series, our menu is a celebration of the first wedding Juliet ever hosted. That wedding we hosted in 2016 is the only reason we ever stopped serving our original menu. We said goodbye to the whole fish and ushered in a menu of luxury: roast chicken, caviar, and truffles.
This event is also a marriage of collaboration with our neighbor Aeronaut. Dinner will feature a mixed four pack of Aeronaut brews meant to pair along side this menu. Aeronaut Brewmaster, Mark Bowers will be joining us to talk process and pairing with Juliet and Company Wine Commander Katrina Jazayeri.
This event is a virtual cook-a-long. We have done the work preparing most of the ingredients. We’ll just finish things off together over Zoom. At the end, we’ll sit down and enjoy the meal together over great conversation.
Your kit for the evening will be available to pick up between 4 and 6 pm the day of the event.
amuse: deviled eggs w. caviar
bread: anadama. Calabrian chili honey butter
1st: crepe. roasted mushrooms, black truffle vinaigrette
entree: roast chicken. caramelized broccoli, pommes ana, chili jus
dessert: tarte tatin.
*vegetarian option available, for any other dietary restrictions please call us to book*
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information