a note about our pricing

To our guests,

Beginning in January 2018, our menu pricing will look a little different. As a means to more equitably support our team and cultivate a more sustainable staffing model we have all decided to no longer accept gratuity, but rather include labor costs in the price of our food and beverage. This will ensure a living wage for our entire staff, both front and back of the house.

We hope you will continue to support our restaurant -- gratuity free -- knowing that we are fairly compensating our entire team so we can work together to bring you the best dining experience we can. We will strive to continue bringing you the highest quality seasonal ingredients, exceptional food and excellence in service.

The Table at Season to Taste’s origin is rooted in sustainability. When Chef Robert Harris started Season to Taste Catering in 2009, his vision was to create a business that would work exclusively with local farms and purveyors to minimize the impact on the food system, keeping the menus local, seasonal, low-waste and sustainable. This is one step in creating a business model that reflects these values.


Thank you for your continued support,
Robert Harris, Chef Carl and the entire team at The Table