Two decades of weddings across MD, DC, and VA. From the tasting room to the last toast, we run the kitchen and you stay present.
Birthdays, anniversaries, milestone celebrations. We tailor menu, design, and service to the moment.
House-cured charcuterie, dry-aged steaks, Chesapeake rockfish, hand-rolled pasta. Plated to restaurant standard, served at scale.
Tasting events, chef demonstrations, and live cooking stations. The kitchen comes to your guests.
Corporate events of every scale, from intimate boardroom lunches to thousand-guest galas. Discreet, on-time, on-brief.
Brined and roasted, jus, smashed Yukon golds, charred broccolini.
Pan-seared local rockfish, brown butter, capers, lemon, parsley.
Center-cut filet, classic bordelaise, pommes purée, glazed root vegetables.
Hand-breaded gulf shrimp, toasted coconut, sweet chili glaze.
Sushi-grade tuna, sesame crust, soy reduction, micro greens.
Lump crab, lemon aioli, chive, in a hand-folded pastry shell.