A birthday that needs more than a table. A work dinner people don't leave early. Twelve of you who haven't been in the same room since last year. We do all of it — a long table in the dining room, a section to yourselves, or the whole building if you want it.
Head Chef Vinnie Zani works French technique into Louisiana soul. Seafood gumbo. Sticky beef cheek with potato soufflé. Vanilla beignets, because the night shouldn't end quietly. Three courses at $85 a head, four if the occasion earns it. Most of the menu is gluten free and coeliac friendly, and anything else your table needs we'll cook properly. Set menus are available for nine or more, any day of the week. Smaller than that, book in anyway — tell us you're celebrating and we'll look after you.
The menus on this page are a starting point — for the right booking Vinnie will build something else entirely. Some nights work better on your feet, too: canapés and drinks, the room open, everyone moving instead of stuck between the same two people for three hours. Or take the whole place — 70 seated, or 100 standing, across the dining room and outdoor area, any day of the week, including Sundays and Mondays when we're closed to everyone else and the building is yours entirely.
Tell us the date, the numbers, what you're celebrating and how you'd like to eat. We'll come back to you the same day.
Head Chef Vinnie Zani works French technique into Louisiana soul. Seafood gumbo. Sticky beef cheek with potato soufflé. Vanilla beignets, because the night shouldn't end quietly. Three courses at $85 a head, four if the occasion earns it. Most of the menu is gluten free and coeliac friendly, and anything else your table needs we'll cook properly. Set menus are available for nine or more, any day of the week. Smaller than that, book in anyway — tell us you're celebrating and we'll look after you.
The menus on this page are a starting point — for the right booking Vinnie will build something else entirely. Some nights work better on your feet, too: canapés and drinks, the room open, everyone moving instead of stuck between the same two people for three hours. Or take the whole place — 70 seated, or 100 standing, across the dining room and outdoor area, any day of the week, including Sundays and Mondays when we're closed to everyone else and the building is yours entirely.
Tell us the date, the numbers, what you're celebrating and how you'd like to eat. We'll come back to you the same day.