From start to finish, each event is afforded the direct attention of senior members of our staff in order to provide the best possible result. We must base our fee both on the intensity and complexity of our efforts to complete your event, as well as the responsibilities undertaken and the fluctuating market value of ingredients.

There is no one-size-fits-all for the pricing of any event; each experience undertakes it’s own unique set of challenges and costs. Overall, we guarantee outstanding results, for a fee that not only matches our clients budget but also they will feel fairly values our services.

Below are some examples of past events.


romantic beach anniversary for 10


the story

The client requested a beach dinner in East Hampton to celebrate their wedding anniversary. We came up with a seasonal menu that would be easy to prepare on site and cook over a wood-burning fire. We provided the event setup from tables and chairs, to dinnerware, floral arrangements, and custom lighting secured with bamboo poles and natural twine. At the end of the evening, the children (and adults!) made use of the fire pit to roast smore’s.

the menu

 - hamachi, scallions, soy, sweet red chili, avocado and cucumber

roasted summer carrots - 
sunflower greens, avocado, crunchy seeds, cream and lemon

local striped bass - 
salsa rossa, herbed fingerlings and chives

skirt steak with herbed fingerlings

summer peach crumble cinnamon - lemon and vanilla ice cream

smore’s over the fire

featuring Channing Daughters wines and

 - sparkling, grapefruit syrup, lime, citrus salt

margarita - 
cimarron blanco, lime and combier

la piña
 - jalapeño-agave syrup, pineapple juice, lime and soda


rooftop spring celebration for 40 guests


the story

A rooftop celebration at the beginning of spring time, we chose a loosely Tex-Mex theme to connote the joyous atmosphere, with of course, plenty of margaritas. Centered in the meatpacking district, all of the cooking was done outside on the grill or open flame, and one beautiful long table was set to accommodate the guests so they could equally view the gorgeous sunset. There were plenty of passed appetizers before a full seating with family-style service.

the menu


cimarron blanco, lime and combier -grand marnier a la carte

pineapple, pisco, st. germain, lemon and mint

agua fresca (non-alcoholic cocktail)

mixed citrus juices, vanilla bean-honey, jalapeño, kimchi chili

passed canapés

stuffed jalapeños on the grill

ceviche verde
fluke, fennel, cucumber, ginger and cilantro

housemade chorizo green herb and red chili duck breast molé poblano

guacamole with herbs
fresh corn tortillas and salsas

Family Style Main Course

chipotle chicken
braised leg and thigh, summer squash and onion

skirt steak
onions, radishes and fennel-cilantro, soft corn tortillas

For the Table

black beans and rice
rancho gordo braised beans

refried pinto beans
cumin, onion and dried chili

little gem salad
green apple, lime vinaigrette, cucumber and ricotta salata


lime fresca parfait with pineapple meringue

tres leches
cake, coconut and lime

coconut-chili chocolate bon bons


casual pizza party for 30 guests


the story

A summer backyard party with wood-fired pizza and a few side dishes, the goal was to feed a large group on a smaller budget. Our pizza dough is rested for 72 hours to create maximum sourdough flavor, and our side dishes drew from the abundant summer produce. The sweet treat of homemade ice cream sandwiches rounded out the day nicely!

the menu

three styles of wood-fired pizza

-classic margarita

-salumi picante and fennel, spicy honey

-caramelized fig and ricotta, rosemary and lemon

tatsoi salad

shaved brazil nut, sun gold tomatoes and watermelon radish

potato vinaigrette

fingerling potatoes, green olives, scallion, roasted red pepper and shallot dressing

three styles of ice cream sandwiches

-classic vanilla and chocolate chip

-chocolate cookie with chocolate ice cream

-snickerdoodle cookie with cinnamon-cardamom ice cream


175 person cocktail party in a private mansion


the story

The client was a prominent NYC-based theater that was seeking to celebrate and raise awareness of their institution. With nearly 200 people on the guest list, the menu was varied and diverse, included multiple bar setups, an audio/visual presentation, literature and pamphlets, and nearly two dozen waitstaff. To properly plan and visualize an event of this magnitude, we designed a 3D representation of all the guest areas, to properly place seating, furniture and food and drinks in relation to the flow of people. No detail was overlooked and the evening was dubbed a huge success!



Champagne-based cocktail with orange, grenadine and cognac (garnished with pineapple)

Shaken Lemonade

Vodka, Rosemary, Freshly Squeezed Lemon, Club Soda

Red Wine: Olga Raffault Les Picasses 2012

White Wine: Barmais Bouchay Reisling


Seared Sesame Tuna with Ponzu and Green Onion

Japanese Yuzu Fried Chicken with Chipotle Mayo

Carrot Tartare on Cranberry-Rye Cracker

Spaghetti Squash and Scallion Pancake with Hoisin Sauce

Wild Mushroom, Bacon and ComteÌ Mini Quiche

Corn Fritter with Lemon Crème Fraiche

Country Bread Grilled Cheese (bite size) with Lemon and Sea Salt

Vegetable and Soy-Glazed Tofu Rice Wrap


Housemade Macaroon Selection and Chocolate Bon Bons, Mignardise-style