how does it work?

how it works (the details)

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food/equipment

Typically, I bring all the food, plates, and necessary cooking equipment, while the host takes care of setting the table, including flatware and drinking and wine glasses.

If that works for you, great! If not, I'm happy to figure out a division of responsibilities that works best for everyone (e.g., if you’d prefer to use your own china, if you need us to supply wine glasses, etc.).

On the night of your dinner, I'll arrive at your house a few hours before dinner time to set up and get cooking!

menu

Every month, I offer a new seasonal menu.

My menus include 6 courses (starter, soup, pasta, fish, meat, and dessert), but it's up to you how many and which courses you'd like at your dinner!

The current menu will always be available here, and you can sign up to receive future menus through my email list.

If you’re looking for something different or have some of your own ideas, feel free to contact me about a custom-crafted menu.

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numbers

I can accommodate groups of up to 16 people. If you’re interested in something larger, email us and we’re happy to discuss options.

wine

I can provide wine to accompany your meal—either a few different bottles that generally pair well with the menu, or individual course-by-course pairings—at no mark-up.

I work with our resident wine experts (Weygandt Wines in Cleveland Park) to select the perfect wines for your food, bring them with me the night of your dinner, and simply add the tab to your dinner bill.

PRICE

Sam’s Table charges a flat fee ($300) plus a per-person fee depending on the number of courses:

  • $60/person for three courses

  • $75/person for four courses

  • $90/person for five courses

  • $115/person for seven courses

In addition, a surcharge of $220 will be added to groups of 10 or more to cover the cost of a server.

These prices include the cost of food and gratuity.

As mentioned above, if you’d like me to provide the wine, I’ll add the cost of the wine tab to your dinner bill. If you’ve got a specific wine budget in mind, just let me know, and I’ll keep within it.

other details

I require a deposit in the amount of my flat fee ($300) to reserve a dinner date. Any cancellations within one week of the reservation will result in forfeit of the deposit.

I'm happy to make adjustments to our seasonal menus to accommodate allergies or aversions.

I ask that all details pertaining to a given dinner (number of guests, menu) be settled at least 72 hours in advance of the event. While I'll always try to accommodate any last-minute changes, some changes may result in a small additional surcharge.