10/02/2025
Join Chef Vee and featured guest Chef Taja Newell for an unforgettable evening with Herb + Table, a quarterly supper club celebrating creativity, connection, and culinary artistry. This intimate dining experience showcases refined techniques, bold flavors, and locally inspired touches designed to spark conversation and community.
The Menu highlights a curated progression of courses that balance elegance with innovation:
• Tray Pass & Grazing Table: Bluefin tuna cones with burnt scallion purée and black truffle, caramelized veggie crostini with mozzarella foam and aged balsamic, and oysters dressed in lamb fat and tomato vinaigrette.
• Salad Course: A refreshing medley of cucumber, melon, and market greens finished with a passionfruit–Aji Amarillo vinaigrette.
• Mains: Dry-aged roasted salmon with caviar beurre blanc, onion jus, and crispy leeks; roasted cabbage with mushroom XO; and dry-aged beef striploin with bone marrow and shallot jus.
• Sides: Silky pommes purée with chives and brown butter crumble, paired with broccolini topped with a sunflower seed gremolata.
Every detail of the Herb + Table experience is designed to feel indulgent yet welcoming—where elevated dining meets genuine connection. With Chefs Vee and Taja at the helm, expect a journey that blends artistry, flavor, and storytelling in every bite.
