Chef Sean Reeve and Sous Chef Emil Bernard run a kitchen built around a simple idea:
the menu should never get too comfortable.

To build the tasting menus, Sean selects from a rotating cast of dishes —
six smaller plates drawing from raw preparations like crudo, ceviche, and tartare
alongside vegetable-driven creations,
and four larger plates moving through fish, seafood, poultry, and meat.
A couple of desserts to finish.

The exact menu depends on what's come in, what's in season,
and what ideas the Chefs are chasing at the moment.

Come hungry, come curious.
The kitchen takes care of the rest.

Three’s Company
$265 / table

Chef’s selection of nine dishes shared by you and your two besties.

visit our instagram for current menu photos!