Together we (Mikaela and Molly) create a local and seasonal four-course menu every two weeks, served in our home to the first 12 guests that reserve.

Pricing will vary week to week according to what is available and what inspires us, though typically a four course meal will cost between $30-40. We encourage guests to bring their own wine and beer. Suggestions for harmonious wine pairings will often be provided with the menu in advance, and can be purchased at Putnam Wine Shop on Broadway in Saratoga.

As this blog develops, we hope to provide readers with photos from our dinners, previous menus, websites that interest us, foodie news, books we're reading and other food related information.

For reservations or further information, contact us at:

See what we're all about in these articles published by The Saratogian and Skidmore News:


Week Two: Now Accepting Reservations

Menu Two: Saturday, September 26, 2009. 8pm.

  • warm parmesan flan. garlic confit. truffled purple pommes soufflées.
  • local beet carpaccio. orange flower crème fraiche. pistachios. spicy arugula.
  • pan seared sea scallops. cauliflower almond purée and local carrot jus. pomegranate seeds.
  • swiss gourmet apple crostata. rosemary cheddar crust. homemade browned butter sage ice cream.

Recommended Wine Pairings--can be purchased at Putnam Wine Shop, on Broadway in Saratoga:


Camille Cayran, "Secret de Campagne." 2008. $9.26

  • Soft and gentle strawberry and Kirsch aromas, easy on the palate with bright acidity.
Domaine Sanvers & Cotton, Beaujolais. $14.67
  • Light bodied with a smooth finish. Aromas of blackberry and blackcurrant and spicy notes.

Domaine de Coussergues, Sauvignon Blanc. $10.93
  • Light bodied and high acidity. Notes of melony fruit, citrus and dried herbs.
Emmolo, Sauvignon Blanc. $16.46
  • Slighty fuller bodied, with notes of lemon lime and grapefruit. Suitable for the mellow flavors of seafood.

Botter, Verduzo Prosecco. $12.16
  • A light and refreshing sparkling wine with fruity notes of peach and pear.

email or or call 845.532.6088 for reservations.

Don't forget to BYOB if you wish. Due to the local and seasonal nature of our cooking, the menu is subject to small changes. See you Saturday.


Week One

Here's the menu from our first PDE last week:

  • 44 clove roasted garlic soup. crispy shallots and parmesan tuile.
  • grilled local peaches over kilpatrick farms mixed greens. herbed goat cheese and balsamic drizzle.
  • seared five-spiced local duck breast. montgomery orchards tomato apple rosemary jam. browned butter acorn squash puree.
  • homemade candied bacon ice cream with hot apple cider donut.