Gallery

A look at the table.

The bar and the board, as they actually arrive. Every menu is built from scratch, so treat this as a sense of the range rather than a fixed list.

The bar.

Two signatures designed for your event, a considered zero-proof, and someone who knows how to work it.

An old fashioned with an orange twist and brandied cherry — Perfect Old FashionedSugar, bitters, a good pour and a wide orange twist. The drink everything else is measured against.

A deep red hibiscus cocktail with a dehydrated pineapple flower and black salt rim — Hibiscus HazeHibiscus, citrus and a black salt rim, finished with a dehydrated pineapple flower.

An orange sloe gin spritz in a stemmed glass with a rosemary sprig — Sloe SpritzLong, bright and low-proof — built for the first hour, when everyone is still arriving.

A golden tiki cocktail over ice with mint and a citrus twist — Tiki TokiRum, citrus and mint over crushed ice. Warm-weather drinking with a little more structure.

Four martinis in different colours lined up on dark stone — Martini FlightFour martinis, one flight. A good way to let a room taste its way into the night.

The table.

Boards, breads and plates — seasonal, house-made, and shaped around the night you are hosting.

An autumn charcuterie board with warm baked cheese, cured meats, crostini and seasonal fruit — Autumn CharcuterieWarm baked cheese at the centre, cured meats, crostini, apples and grapes. Built for a cold evening.

A large charcuterie board with salami roses, cheeses, grapes and edible flowers — Charcuterie for Eight to TwelveScaled for eight to twelve. Salami roses, a run of cheeses, fruit and florals.

Crudité arranged in a radial pattern around a bowl of whipped feta with olive oil — Crudité & Whipped FetaWhipped feta with good olive oil, ringed by whatever the market gave us that morning.

Focaccia decorated with tomatoes and herbs arranged as flowers — Garden FocacciaFocaccia planted like a garden — tomato blooms, rosemary stems, olive oil and salt.

Two scored sourdough boules resting on parchment — Fresh SourdoughTwo boules, scored and baked the morning of. Bread is not an afterthought.

Hamachi crudo with jalapeño, red onion and cilantro in a citrus sauce on a black plate — Hamachi CrudoHamachi, citrus, jalapeño and red onion. Cold, sharp, and gone almost immediately.

Spring risotto with peas and seared scallops in a shallow white bowl — Spring Risotto with Seared ScallopsPeas at their best, risotto loose enough to move on the plate, scallops seared hard.

A griddled taco with cotija, summer corn, jalapeño and radish — Griddled Cotija & Summer Corn TacoGriddled until the cotija catches, then summer corn, jalapeño and radish.

Miso devilled eggs on a marble tray finished with black sesame and herbs — Miso Devilled EggsDevilled eggs with miso doing the heavy lifting. They disappear first, every time.

A golden autumn pot pie with pastry leaves baked onto the crust — Autumn Pot PiePastry leaves, a long bake, and a crust that holds up to being cut at the table.

Pesto chicken BLT halves on ciabatta, skewered and arranged on a wood board — Pesto Chicken BLTPesto chicken, bacon, tomato and greens on ciabatta, cut and skewered so nobody has to negotiate a whole sandwich standing up.

Individual glasses of butternut squash bisque with grilled cheese skewers and apple — Butternut Squash BisqueBisque in the glass, a grilled cheese crouton across the top, apple for the edge. A first course you can hold in one hand.

Breakfast tostadas with scrambled egg, black beans, salsa, crema and cilantro, with avocado and lime — Breakfast TacosScrambled egg, black beans, salsa and crema. For the morning-after brunch, or the party that never quite ended.

More of this, at your place.

Tell us what you're hosting and we'll design the table around it.

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Denver · booking a limited number of events each month