Cuisine:

• Continental
• French
• Others
• American

Six Tables Description:
This experiment in intimate dining (as the name suggests, there are only six tables) entails a limited menu that changes nightly, determined by you, the diner, and the chef. The prix-fixe meal is leisurely and personal, with no more than two seatings per night, often only one. Each table has its own unique accouterments, perhaps antique linen, crystal, china and flowers. Each meal is preceded by a glass of Champagne and usually starts with canapés, followed by a salad, sorbet, entrée and dessert. Mains might include Châteaubriand with béarnaise sauce; baby rack of New Zealand lamb with herbs; half-duckling a l'orange, rubbed in honey, baked to brown and then flambéed; or baby quail, filled with a sausage-and-sage stuffing and served with a wild mushroom ragoût. Other menu possibilities include bison rib-eye steaks---a rare choice in these parts. Desserts are equally creative: try the profiteroles flambéed with Grand Marnier. If you have a special dietary request, call 24 hours in advance and let the hosts know. That's just a tiny part of what makes the service as specialized as your table at Six Tables.


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