Maison Vireo · Concept Study by Samoya

This Month

The February Menu

IEmber-roasted beet, smoked chèvreChenin blanc

Beets buried in the coals of the evening's fire, split at the table over whipped chèvre and a brittle of their own skins. The dish that starts every conversation.

IIBrown-butter scallop, cauliflower two waysChablis

One large scallop seared in brown butter, over silk of charred cauliflower and shavings of the raw heart, dressed with sherry caramel.

IIIHand-cut tagliatelle, black trumpet ragùNebbiolo

Pasta rolled an hour before you arrive. Black trumpets from a forager we trust more than our own calendars, finished with aged parmesan and thyme.

IVDry-aged duck, preserved cherry, farroPinot noir

Twenty-one days of patience, four minutes of fire. Cherries put up last July, waiting all this time for exactly this plate.

VBurnt honey custard, olive oil, sea saltSauternes

The simplest thing we serve and the one people write about. Three ingredients on the plate, an argument at the table about which one is doing the work.

Three ways to sit down

Thursdays

The Long Table

Twelve seats, five courses, strangers at seven o'clock and something like friends by eleven.

2 seats left this month

Fridays & Saturdays

The Whole Room

The table is yours. Birthdays, closings, apologies, proposals. We cook, you host, the room keeps the secret.

Booking eight weeks out

By arrangement

Your Kitchen

The chef comes to you: menu planned around your table, your people, and whatever your oven can be talked into.

Two per month

Maison VireoSupper club & private chef · Denver

The February Menu

Three ways to sit down

The Long Table

The Whole Room

Your Kitchen

The table seats twelve. One of them could be yours.