Twice a week in shoulder season we hand the long table to one party — the same room, the same chef, your menu. Up to thirty guests.
You tell us roughly what the evening is for and roughly what you would like to eat. The chef in residence writes a menu around it and sends it to you a week before. There is no printed list to choose from, because there never is here.
We can seat thirty at the long table, or twenty-two comfortably if you want the room to feel emptier. In October we can put the table in the courtyard, which is the best thing we do and the thing most likely to be cancelled by wind.