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 Four: Now Accepting Reservations

Menu Four: Saturday, October 17, 2009. 8pm.

  • foie gras crème brulee. black pepper shortbread. truffle sabayon.
  • parsnip ginger soup. shredded duck confit. parmesan pine nut gelato.
  • prosciutto wrapped quail. butternut squash pain perdu. caramelized brown butter fennel.
  • madagascar vanilla pecan risotto. apple raisin latke. caramel lace.

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


Otto's Constant Dream Pinot Noir. 2008. $19.96
  • A bouquet of red berry, cherry and plum, followed by hints of toasty oak. On the palate there are notes of sweet spice, thyme and rosemary riding on a ripe raspberry base. The acid and tannin profile keep things smoothly balanced.


Louis Sipp Gewurztraminer. 2004. $20.78
  • A full bodied and spicy wine, with a complex bouquet that is full of character. Lush and round, with a gentle sweetness framing its honey, floral and spice flavors. Finishes drier than it begins, picking up a citrus peel accent.
Robertson Valley Late Harvest Gewurztraminer. 2008. $9.86.
  • Full bodied wine with honeysuckle and rose petals in the bouquet. Rich and smooth with beautifully balanced sugar and acid given extra interest by a touch of honeyed botrytis.

1 comment:

  1. i like the idea of spicing up the parsnip aspect with ginger