11/16/2025
Eight seats. Four friends, three friends, and one brave solo. They arrived as separate circles, but the night drew them into its own orbit. A table of eight isn’t simply a dinner—it’s a week of preparation, intention, and craft. I design these evenings to engage every sense: the lighting, the flowers and small gifts, the quiet scent in the room, the pacing of service, the music that sets the tone, and the food that anchors it all. Nothing is accidental.
Last night’s dinner began when a small group reached out, and I curated the remaining seats so the table could become eight. Strangers at first, but the room warmed, the conversation stretched, and the night settled into something memorable.
You can book a night like this—any mix of people. If this stirs something in you, ask. I’ll tell you how to begin.
Welcome in the living room – hors d’oeuvres at 6:30
Amuse-bouche: buttermilk biscuit, huckleberry jam, crème fraîche
Course One
Poached Maine lobster with parsnip butter
Course Two
Finnish cabbage pastries, served at the center-of-the-table
Course Three
Summer cream of tomato soup with sourdough toast, local goat cheese, and seven-year Yorkshire cheddar
Course Four
Wild mushroom beggars’ purses with crispy prosciutto
Dessert – Course Five
Lemon posset
Pear and cranberry cobbler with almond crumb and honey vanilla ice cream
To begin: 207.577.9012 — Abby Freethy
