Private Dining Menu Options

From seated dinners to standing receptions, choose the format that fits the conversation.

Choose Your Format

Family-Style

Shared courses designed for the table.

A plate of stuffed red peppers topped with herbs, surrounded by cherry tomatoes and radish slices, with olive oil drizzle, on a rustic wooden table.

Plated Dinner

Individually plated courses served to each guest.

A white bowl of poached eggs topped with microgreens served with grilled bread, cherry tomatoes, and a decorative edible flower, on a dark wooden table.

Chef’s Tasting

A structured multi-course experience curated by the kitchen.

A white bowl with sliced cucumbers, radishes, cherry tomatoes, sprouts, and black sesame seeds, placed on a wooden surface.

Reception Style

Passed or stationed bites designed for cocktail-style events.

A black slate serving platter with grilled pork belly skewers, green grapes, and segmented mandarins, garnished with fresh herbs, accompanied by small bowls of dipping sauce on a dark cloth, on a rustic wooden table.

Hors d’Oeuvres

Slices of pork belly skewers with green grapes and clementine segments on a black slate serving board, garnished with herbs, accompanied by small bowls of dipping sauce, sea salt, and sprigs of thyme, on a wooden table.

Designed for standing receptions, whether as a pre-dinner gathering or a full cocktail event.

Pick 3
1 hour — $45 per person
2 hours — $80 per person

Pick 5
1 hour — $70 per person
2 hours — $130 per person

    • Summer Roll

    • Pan Con Tomate •V

    • Gambas Crostini

    • Pork Belly Skewer •GF

    • Platanos •V

    • Hamachi Crudo

    • Roast Duck

    • Seared Sweet Potato •GF •V •VG

Family Style

$80 per person
A shared dining experience designed for the table.
Best for intimate dinners and group gatherings.

A plate of red stuffed peppers with cheese, cherry tomatoes, radish slices, and herbs in olive oil on a rustic wooden table.

  • Charcuterie Board
    Chef's selection of three meats & cheeses

    Piquillo Peppers
    Grilled piquillo peppers stuffed with goat cheese, thyme, and extra virgin olive oil. •GF •VG

    Burrata
    Fresh burrata with gooseberries and cherry tomatoes, finished with truffle honey.

    Arancini
    Buttery Polenta Grits with Grilled shrimp and Mozzarella deep fried until crispy and served with Pesto and San Marzano Tomato Sauce

  • Pork Belly
    Crispy Skin-On Pork Belly served Gooseberries and Mandarin Gastrique •GF

    Steak
    Flame Grilled Skirt Steak topped with Chimichurri and Garlic Confit

    Substitute New York Strip: +10
    Substitute Filet Mignon: +15

    Platanos
    Smashed Plantains with Roasted Corn, Seared Mushrooms, Green Goddess and Pickled Onions •V

  • Seared Sweet Potato
    Medallions of Sweet Potato and Ube seared with an Adobe Glaze until Caramelized and topped with Toasted Pecans •GF •V •VG

    Elote
    Marinated and Grilled Corn Ribs topped with Garlic Lemon Aioli and Queso Fresco •VG

    Shishito Peppers
    Flame-Grilled Shishito Peppers w/ Aleppo and Maldon Salt •GF • V

  • Ube Bread Pudding
    Brioche soaked in Ube custard baked until golden brown topped with toasted coconut and coconut ice cream

    Gelato
    Chef’s selection of seasonal flavors

Plated Dinner

Poached eggs garnished with microgreens and edible flowers, served with toast and vegetables on a white plate.

$85 per person
Individually plated courses served to each guest.
Best for formal corporate dinners.

  • Summer Roll
    Poached Shrimp, Mint, Romaine, Cucumber and Vermicelli in a Rice Wrap served with Spicy Peanut Sauce

    Burrata
    Fresh Burrata, served with Gooseberries and Cherry Tomatoes drizzled with Truffle Honey •VG

    Hamachi Crudo
    Hamachi steeped in Coconut Milk and Lime with topped with Chilis, Tomatoes and Cilantro

  • Crispy Pork Belly
    Crispy Skin-On Pork Belly, Gooseberries, Seasonal Vegetables, Mandarin Gastrique •GF

    Gambas Al Ajillo
    Garlic Butter Seared Shrimp over Pappardelle, Fresh Chillies

    Roasted Duck Breast
    Roasted Duck Breast in a Hoisin Plum Sauce, Seared Sweet Potatoes, Charred Plums

    Skirt Steak
    Flame Grilled Beef, Chimichurri, Sweet Corn Salsa, Queso Fresco

    Substitute New York Strip: +10
    Substitute Filet Mignon: +15

  • Ube Bread Pudding
    Brioche soaked in Ube custard baked until golden brown topped with toasted coconut and coconut ice cream

    Gelato
    Chef’s selection of seasonal flavors

Plate of grilled green chili peppers garnished with cilantro, sprinkled with salt, and slices of lemon. A glass of whiskey with ice is next to the plate on a wooden table.

Chef’s Tasting Menu

A structured multi-course experience curated by the kitchen.

  • $105 per person

    Sample Progression:

    1. Stuffed Piquillo Peppers (GF, VG)

    2. Ahi Crudo — tuna, cucumber, wasabi tobiko, yuzu

    3. Gambas al Ajillo — garlic butter shrimp, crostini

    4. Crispy Pork Belly (GF)

    5. Bananas Foster — cinnamon rum caramel, vanilla bean ice cream

    Optional Beverage Pairings: + $49 per person

  • $135 per person

    Sample Progression:

    1. Ahi Crudo

    2. Elote (VG)

    3. Shrimp Polenta Arancini

    4. Seared Sweet Potato (GF, V, VG)

    5. Skirt Steak

    6. Petite Charcuterie Board

    7. Pistachio & Apricot Tart

    Menus are curated based on dietary needs and allergies.

    Optional Beverage Pairings: + $69 per person

Reception Enhancements

Reception Bar Package

Beer, Wine, and House Spirits

(Tito’s Handmade Vodka, Catoctin Creek Watershed Gin, Cruzan Silver Rum, Cazadores Reposado Tequila, Old Grand-Dad 100 Bourbon, Old Overholt Rye 100 Bourbon, Dewar’s White Label Scotch)

$39 per person, per hour
+$20 per person each additional hour

Interior of a restaurant with hanging lights, brick walls, and a buffet table filled with various cheeses, meats, and breads. Two women are visible in the background, one with blonde hair in a yellow top.

8-Foot Charcuterie Table

A large-format grazing display featuring cured meats, cheeses, seasonal accompaniments, and artisan breads.

Perfect as a welcome station for cocktail receptions.

Host the Conversation That Matters

Our space is designed for discretion, comfort, and meaningful connection.
From seated dinners to full venue buyouts, the room is designed for meaningful conversation and memorable evenings.

Request Private Dining
Plan Your Private Event

Private dining for up to 50 guests • Full buyouts up to 100 guests