The Furloughed Four offer three unique experiences to best suit you and your guests needs. Below is a break down of each of the experiences as well as our current and upcoming seasonal menu.

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Signature Dinner Experience

Our signature experience is what we are most well-known for and is very highly recommended. This includes an hors d’oeuvre and cocktail reception, a seated 5 course food & wine pairing experience (changes seasonally), expert service, private chef, food reimbursement, alcohol reimbursement, any wares needed, and a complete sanitized clean up. These wares include glassware, silverware, napkins, tablecloths, plates, and coffee cups. For this experience we charge $265 a person inclusive of tax & gratuity, or $240 per person inclusive of tax & gratuity if you would like to provide your own alcohol. There is a minimum of 6 guests per party for the Signature Dinner Experience ($1,590 or $1,440).

 

Three Course Weekday Dinner Experience

Our three-course experience is a great way for larger groups to enjoy our amazing food, wine, and service. This includes white wine, red wine, a three course tasting menu, upscale casual service, private chef, food reimbursement, alcohol reimbursement, any wares needed, and a complete sanitized clean up. These wares include all glassware, silverware, napkins, and plates. For this experience we charge $200 a person inclusive of tax & gratuity or $190 per person inclusive of tax & gratuity if you would like to provide your own alcohol. There is a minimum of 12 guests per party for the Three Course Dinner Experience and it is available Sundays through Thursdays. ($2,400 or $2,280).

 

Receptions

Receptions are our third option. Featuring passed hors d’oeuvres, food stations, expert service, private chef, food reimbursement, alcohol reimbursement, any wares needed, and a complete sanitized clean up, these experiences can vary from $135-$235 per person inclusive of tax and gratuity. The per person reception price will be based on the time frame, food, wine, and spirits package that you select as well as additional items or services. For these experiences we can provide glassware, silverware, napkins, tablecloths, plates, chaffing dishes, pirogue, or any disposable wares that you would like.

 

 

Summer Menu 2024

June 22nd  - September 22nd

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Hors D’oeuvre
Spicy Margarita

Tequila ~ Triple Sec ~ Ancho Reyes Verde ~ Jarabe Morado 

Royal Red Shrimp Aguachile

tomato ~ corn ~ cucumber ~ mixed greens ~ smoked jalapeño vinaigrette

crispy plantain

2020 La Val Rias Baixas Albarino

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​Yuzu Kosho Pork Belly

peaches ~ edamame cilantro puree ~ pickled sweet peppers ~ yuzu pork gastrique ~ fried peanuts  
2021 Albert Bichot Chateau de Jarnioux Beaujolais

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Stuffed Littleneck Clam

Portuguese chorizo ~ Louisiana crawfish ~ caldo verde

2021 Foxen "The Furloughed Four F4 Chard" Tinaquaic Vineyard Chardonnay

Char Grilled Beef Teres Major

crispy halloumi ~ black quinoa tabbouleh ~ labneh ~pomegranate beef jus

2019 Portlandia Cabernet Sauvignon & Syrah Blend Columbia Valley

Cornmeal Layer Cake

sweet corn cream ~ brown butter icing ~ honey poached peaches ~ thyme

 

Fall Menu 2024

September 22nd  - January 5th

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Hors D’oeuvre
2020 La Val Rias Baixas Albarino

Lobster Bisque

poached lobster ~ fennel ~ celery ~ herbs ~ horseradish crème fraiche

Gentilly 75

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​Spiced Pumpkin Hummus

roasted butternut squash ~ Brussels sprouts ~ kale
apple ~ warm pancetta ~ sherry vinaigrette  
2023 Tiberio Cerasuolo d’Abruzzo

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Stuffed Littleneck Clams

Portuguese chorizo ~ Louisiana crawfish ~ caldo verde

2021 Foxen "The Furloughed Four F4 Chard" Tinaquaic Vineyard Chardonnay

Sous Vide Beef Picanha

roasted beetroot ~ black bean puree ~ molho verde
beet crisps ~ cilantro

2019 Portlandia Cabernet Sauvignon & Syrah Blend Columbia Valley

Caramelized Apple Galette

walnut whipped ganache ~ cheddar tuile ~ rosemary caramel